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…
At BLC few things make us happier than our Shrimp Stuffed Pasture Eggs with White Shrimp, Harrisa and Chives.
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.
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…
California navel oranges are one of nature’s most delicious treats. We hate to waste their peels, which are bursting with flavor. So inspired by candid citrus rind that we used at Relish Culinary in Healdsburg recently, here is our recipe. We like to eat these…
