The Autumn season, when summer blends to fall and the harvest is in full swing. The last stone fruits lay next to the first winter squash, eggplants next to apples and so on. This is by far our favorite time of year for produce. Mature…
We love what we do. And we love when we get to do what we do with couples for their wedding day. We like to take what can be a stressful planning process & make it enjoyable & manageable. We like to help with all…
We have been asked more than a few times for a description of how we make this bisque at events over the last few months. I appreciate everyone being so patient while we waited for our badly needed website update and worked a particularly busy May, June and July. While some may be disappointed that there is no detailed recipe per se, below I have tried to outline the most important aspects of how to bring this dish together, giving general instruction and providing tips as I would my chefs in the BLC kitchen. While this soup is not technically a classic bisque made from crustaceans, or even a neo-classic bisque made from vegetables with cream or rice as a thickening agent, it is an ultra-rich soup that is wearing its cream on top rather than in its base. Therefore, it was our idea to call this a bisque. As chefs we get to take liberties; it’s one of the perks of the job…
We have made some changes to our website! Please take a few minutes to look around…
Spring is here in California! Rejoice and celebrate your love of the artichoke. Frost kissed from the cold and ready to eat steamed, braised or baked, eating these mighty thistles is something we look forward to every year as we bring them in to the…
