October is traditionally the craziest of the busy months for us at BLC. Not only are private client bookings at a high water mark due to Northern California’s Indian Summertime, our calendar is filled with gigs at wineries and concert venues. The fact that this…
This time of year we are putting lots of stuff in jars. One of the easiest things to do is oven dry tomatoes over night and then pack them in jars with sea salt, olive oil and herbs. This treatment will make the fruit last…
Looking for a sexy late summer food pairing? Look no further…
Whether it be freshly made chèvre from a local herd of Tomales Bay goats at White Whale Farm or thickened creme fraiche (we make ours using Sonoma & Marin county cream) turned into a slightly sweet Italian pudding, the richness of milk, cream or cheese works in perfect tandom with the sweet and tart stone fruit.
Just like our dairy producers, we are proud of our peach growers and want to show them off too. We love Kashiwase Farms in Winton (just East of the 99), Dry Creek Peaches in Healdsburg & Full Belly Farms in the great Capay Valley.
What could be easier and more delicious with a glass of crisp, fruity white (try a 0.0 rs Gewurtztraminer) than an olive oil bathed crostini with freshly whipped goat cheese, firm yellow peaches, a super fruity olive oil and sea salt? This is a wonderful hors d’oeuvre treat before dinner. Don’t forget the tender, young rosemary…
A perfect sweet finish would have to be our tart panna cotta made with buttermilk and cream and topped with uber ripe freestone peaches, toasted almond brittle and mint. This would also be incredible as breakfast in bed…
It was a big Sunday night rocknroll show at the William Randolph Hearst Greek Theatre in Berkeley, Ca and we were there to make sure everyone backstage was well fed. We make sure to have plenty of house made pickles and preserves to serve up…
