Tag: menus

Our Favorite Instagram Shots from Winter 2017

Our Favorite Instagram Shots from Winter 2017

Just in case you missed them on Instagram, here are a handful of our favorite pictures from the cold season (and maybe a few new ones)…. In no particular order:  

Happy New Year from Christopher & Ciara Greenwald

Happy New Year from Christopher & Ciara Greenwald

  2016 was a crazy busy year for Bay Laurel Culinary. After months of planning and a full-scale construction project, we finally moved into our brand new customized kitchen space. From there, we started to build the foundation to expand our business,  adding to-go and delivery menu […]

Paella

Ever since we spent that long weekend in Barcelona 5 years ago we have been offering certain clients the chance to experience paella at Bay Laurel Culinary events. We make ours over a real fire using a combination of mesquite charcoal and organic almond wood. We get creative with garnishes but always use Calaspara rice and our homemade chicken, shellfish or vegetable stock. We take our time with the sofrito, use the best Spanish Saffron and take care to create but not burn the socarrat.

In order to make all guests comfortable we will usually offer a choice of paellas. On the menu here we have one with rock shrimp and chicken (surf & turf) and another loaded with fresh vegetables from a local farm.

Paella on the Menu
Paella on the Menu

You have be tough to cook over an open flame hot enough to sear ten pounds of chicken pieces and bring as many quarts of stock to a quick boil. You also have to work quickly and with absolute confidence of movement to work two different paellas over the same fire. The vegetable paella in the lower left of the picture below contains carrots, leeks and three different types of sweet peppers.

Starting the Paella
Starting the Paella

Knowing how the fire will burn is paramount to cooking this amount of paella. The fire must first be hot enough to sear meat or vegetables and powerful enough to bring a lot of stock to a boil but then mellow enough during the process to gently simmer the pans until gliding into a gentle finish for a crispy, caramelized crust on the underside of the rice known as socarrat. Notice the gorgeous saffron color in both pans.

Paella at the Half Way Mark
Paella at the Half Way Mark

Below is a close up of the chicken and rock shrimp paella garnished with plenty of green onions, parsley and Lemon and ready to be served right off the grill it was cooked upon.

The Finished Paella
The Finished Paella

Paella is a great dish to feed a crowd but learning the proper technique takes time, patience and plenty of practice so it makes sense to hire chefs that know what they are doing (especially when cooking over a natural flame). Let Bay Laurel Culinary & Kitchen be those chefs for you at your next backyard party or horse barn soiree. Operators are standing by.

Dinner for Adele

Dinner for Adele

This time of year we get really busy and a lot of great things happen around the BLC&K compound that do not get broadcast to the outside world. Although we are constantly looking forward to our next event I thought it would be slightly amiss […]

Chef’ Day Off: Chapter One

Chef’ Day Off: Chapter One

When the chefs have a little time off, we travel. We travel to eat and to learn and we have been inspired by a wide variety of countries, cultures and cuisines around the world. None more important than Ireland. Ireland’s acute awareness of its cultural […]