Author: Christopher Greenwald

Lobster Egg Salad on Toasted Brioche

Lobster Egg Salad on Toasted Brioche

We love cooking live lobsters. The succulent decadence of this iconic American shellfish is inspiring to work with. We are also surrounded by organic chicken ranches in our neighborhood, who supply us with unbelievably fresh pasture eggs. So what could be better than to put…

A Private Dinner at Kosta Browne Winery

A Private Dinner at Kosta Browne Winery

Bay Laurel Culinary has built its reputation on intimate, multi-course wine pairing events since its begining in 2008.

Setting the table
Setting the Table
Cheese Filled Arancini Served on a Salt Block
Cheese Filled Arancini Served on a Salt Block
Plating Fresh Bay Shrimp Cocktail with Frisee, Horseradish Crème Fraiche & Micro Basil
Plating Fresh Bay Shrimp Cocktail with Frisee, Horseradish Crème Fraiche & Micro Basil
BLC Chefs at work on the main course
BLC Chefs at work on the main course
Finding inspiration down South

Finding inspiration down South

The food scene is more interesting than it has ever been in Los Angeles. BLC took a minute to check it out in early July this year and this is our report. I always recommend entering the Southland from the North via Hwy 101. No…

BLC at the Greek Theatre, Berkeley, Ca

BLC at the Greek Theatre, Berkeley, Ca

Have we mentioned that we love our jobs? We are excited to be back at the Greek Theater this year cooking backstage for Another Planet Entertainment. Our season so far has included creating menus for the Willie Nelson, Michael Franti and Sarah McLachlan performances as…