Once again Bay Laurel Culinary buffed out the legendary gastroshack for a stellar weekend of baseball themed gourmet fun at Michel Schlumberger in Dry Creek Valley. Carlos and his band played beautifully in the winery coutyard as the guests began tasting at 11 AM both Saturday and Sunday April 30 & May 1, 2011.
The cart was loaded with custom made Hobb’s 100% beef footlong franks. The servers made the dogs to order with a whole grain mustard aioli and marinated savoy cabbage to pair with the whites & black truffle cheese sauce and simmered spring onions to pair with the reds. Also on the table was a house made fire roasted tomato ketchup and lemon – ginger spring vegetable pickles (tokyo turnips, breakfast radishes, asparagus and sugar snap peas).
Brittany and Lynn served over 800 guests on Saturday and 600 guests on Sunday.
The cheese sauce was made with an Italian cows milk cheese laced with black truffles. The franks were placed in baguettes from Costeaux Bakery in Healdsburg and the spring onions were purchased from Full Belly Farm.
The Legendary Gastro Shack is retro hot dog trailer that has been turned into a gourmet stuffed baguette machine for the past 3 years. Making its way around towns, wineries and festivals to provide gourmet lunches of organic sandwiches and salads to crowds for unbeatable prices. This weekend however, the cart returned to its roots and pumped out over 125 pounds of custom made foot long hotdogs with gourmet toppings for over 1500 guests at the winery.
The VIP room at Michel Schlumberger was stocked with all the ‘skybox’ favorites. Bay Laurel chefs served hand carved organic turkey ruebens with jarlsburg cheese and marinated savoy cabbage slaw. The toasted sandwiches were served on both dark and light rye from Franco American Bakery in Santa Rosa and were carefully cut into perfect bite size peices. Along Side were seasonal spring lemon-ginger vegetable pickles, a ‘turf & dugout’ salad featuring roasted chiogga beets, little gem lettuce from County Line Farm in Petaluma and a vinaigrette made from fresh horseradish, spring garlic and local balsamic vinegar. However, the hit of the party was the big finish! BLC , with help from 3 Twins in Petaluma made batches of TOASTED POPCORN ICE CREAM and topped scoops with Michel Schlumberger’s very own ESTATE EXTRA VIRGIN OLIVE OIL and flakey SEA SALT.
Needless to say it was all smiles in the Benchland VIP Room!
One of the most idyllic spots in all of winedom, Michel-Schlumberger continues to be a favotite client of Bay Laurel Culinary and this chef looks forward to many more events on the property! A giant thank you to everyone at the winery from everyone at BLC!
