Tag: winter

Winter Salad of Roasted Beets and Onions, Brussel Sprouts and Dry Jack, Toasted Pistachio Vinaigrette

Winter Salad of Roasted Beets and Onions, Brussel Sprouts and Dry Jack, Toasted Pistachio Vinaigrette

We let our trip to the San Rafael Farmers Market last Sunday inspire this wonderful winter starter.

Northern New Mexico Research & Development

Northern New Mexico Research & Development

When we have down time we look for new ideas. Sometimes we find them in very unusual places. As a full service catering company that deals with design and event structure as well as food and service, we often need to visit the places that […]

Fungus Amongus

Fungus Amongus

We have been blessed with a beautiful Autumn this year on California’s north coast. This means perfect conditions for two of my favorite culinary delicacies. The mostly calm waters and warm afternoons make for excellent abalone diving (I’ll write about this in a blog to come) and the pattern of an almost weekly rain followed by days of sun and warmer temperatures is perfect for the growth of wild forest mushrooms.

When this rain and sun combination happens just right, as it has for the last month, BLC turns to Solano Mushrooms at the San Rafael farmers market for delicately foraged fungus to punch up our fall menus. These guys deal in über fresh farm to market mushrooms year round with varieties like Shitake, Maitake, Royal Trumpet and Blue Oyster making up the bulk of their offering. But, in Spring and Fall, when the conditions allow, they sell foraged Chanterelles, Morels, Porcinis, and Matsutakes from both Mendocino and Shasta counties.

Wild Chanterelles
Wild Chanterelles
Wild Matsutakes
Wild Matsutakes
Maitake Mushrooms
Maitake Mushrooms
Blue Oyster Mushrooms
Blue Oyster Mushrooms

As chefs we especially love using foraged ingredients. To work with ingredients that are special, the epitome of seasonal and that pop up out of nowhere; a kind of quantity unknown, presents an extra challenge in our kitchen that excites us.

Currently we are focused on using mushrooms to highlight and garnish soups like Beef Broth with Porcinis & Parmesan or Celery Root Bisque with Matsutakes, Chantrelles & Leek Confit. We are also looking forward to our Grilled Winter Flatbreads with Teleme and Trumpets and, in spring every year, BLC is known for the first al fresco lunches of the season to feature Warm Wild Morels on Toast with Butter, Cream & Chives.

Sautéed Wild Matsutakes and Chanterelles garnish a Celery Root Bisque with Leeks and Sage
Sautéed Wild Matsutakes and Chanterelles garnish a Celery Root Bisque with Leeks and Sage
Matsutake Risotto with Black Pepper & Tamari
Matsutake Risotto with Black Pepper & Tamari

 

 

 

 

 

 

Our Favorite Things

Our Favorite Things

We wanted to share some photos of a few of our favorite ingredients of the season and the dishes we feature them in.