Stonefruit Galette
O’Henry peaches and yellow nectarines from our friends at Full Belly Farms. Baked into wafer thin pastry to form galettes and served with a dollop of cardamom whipped cream.
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Chef’s Day Off
We love to head west to the coast on our days off. Nothing better than driving the narrow roads of western Sonoma and Marin counties with the promise of a lazy afternoon sitting by the water. One of our favorite things to do is an…
Fresh Ricotta
Fresh ricotta is hard to beat. Creamy and delicate, it works brilliantly with all kinds of toppings. A drizzle of good extra virgin olive oil and some Maldon salt alone is delicious. We make our ricotta with a combination of cream, whole milk and lemon juice. And that’s it!
BLC is BACK @ the GREEK
Bay Laurel Culinary is happy to be back at the Greek Theatre for the 2013 season!
