We were psyched to be called upon to cater an event for Kixeye during GDC (game developers conference) week at their headquarters in SF. Thanks especially to Jeanie for working with us so closely and lending such support to our work. What were the two…
We love coming up with new ways to serve freshly picked Dungeness Crab meat this time of year and this salad is a stunner. Perfect for picnics and pot lucks alike this salad could easily be layered in Ball jars for transport. The dish is…
We are happy to announce BLC’s busiest February to date. Here is the highlight reel.
We had a great turnout for our annual Valentines Day cooking class at Relish.
Can you guess what our menu featured?
2 pound grilled ribeye steaks for 2
Taught guests how to shave chocolate for a dessert
Dulce de Leche Bread Pudding with Fernet Creme Anglaise and Chocolate Granizado
We were back at work for one of our favorite clients.
We served,
Lamb Empanadas
Spoons of Soft Goat Cheese Polenta with Charred Leek Pesto
We welcomed a new client.
And in the middle of it all…
We celebrated a couple of birthdays! đŸ™‚
After a very inspiring trip to Argentina and Uruguay, we are back in the kitchen and getting ready for a very busy year ahead. We are excited to be teaching a sold out class at Relish Culinary Adventures in Healdsburg on February 14 for Valentine’s…
Nothing says I love you like charcuterie and cheese! Is there anything better with a crusty fresh baguette and a bottle of bubbles? Photo courtesy of http://www.yuzustudios.com/
