Bruschetta Bar
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Author: Christopher Greenwald
BLC @ Kixeye
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…
Dungeness Crab Banh Mi Salad
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 basically a deconstructed Vietnamese cafe sandwich without the baguette (perfect for our gluten free clients). We layer über fresh Pacific Northwest crab meat with crispy lettuces and frisée, shaved carrot and daikon, green onions and fresh cilantro. If you want to take it one step further, make a simple white fish pate and smear a bit on the bottom of the plate or bowl you are serving in.
The dressing (not shown) is as easy as whisking together Vietnamese style chili-garlic sauce with fresh lime juice, a pinch of sugar, a bit of mint chiffonade and a healthy dash of fish sauce.
Serve with a slice of lime.
You’re welcome.
February 2014
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…
What’s new at Bay Laurel Culinary?
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…
