Tag: farmers market

Paella

Paella

Ever since we spent that long weekend in Barcelona 5 years ago we have been offering certain clients the chance to experience paella at Bay Laurel Culinary events. We make ours over a real fire using a combination of mesquite charcoal and organic almond wood.…

#TBT-BLC hits Homerun at Michel-Schlumberger            Passport 2011

#TBT-BLC hits Homerun at Michel-Schlumberger Passport 2011

Once again Bay Laurel Culinary buffed out the legendary gastroshack for a stellar weekend of baseball themed gourmet fun at Michel Schlumberger in Dry Creek Valley. Carlos and his band played beautifully in the winery coutyard as the guests began tasting at 11 AM both Saturday and Sunday April 30 & May 1, 2011.

The cart was loaded with custom made Hobb’s 100% beef footlong franks. The servers made the dogs to order with a whole grain mustard aioli and marinated savoy cabbage to pair with the whites & black truffle cheese sauce and simmered spring onions to pair with the reds. Also on the table was a house made fire roasted tomato ketchup and lemon – ginger spring vegetable pickles (tokyo turnips, breakfast radishes, asparagus and sugar snap peas).

Brittany and Lynn served over 800 guests on Saturday and 600 guests on Sunday.

The cheese sauce was made with an Italian cows milk cheese laced with black truffles. The franks were placed in baguettes from Costeaux Bakery in Healdsburg and the spring onions were purchased from Full Belly Farm.

The Legendary Gastro Shack is retro hot dog trailer that has been turned into a gourmet stuffed baguette machine for the past 3 years. Making its way around towns, wineries and festivals to provide gourmet lunches of organic sandwiches and salads to crowds for unbeatable prices. This weekend however, the cart returned to its roots and pumped out over 125 pounds of custom made foot long hotdogs with gourmet toppings for over 1500 guests at the winery.

The VIP room at Michel Schlumberger was stocked with all the ‘skybox’ favorites. Bay Laurel chefs served hand carved organic turkey ruebens with jarlsburg cheese and marinated savoy cabbage slaw. The toasted sandwiches were served on both dark and light rye from Franco American Bakery in Santa Rosa and were carefully cut into perfect bite size peices. Along Side were seasonal spring lemon-ginger vegetable pickles, a ‘turf & dugout’ salad featuring roasted chiogga beets, little gem lettuce from County Line Farm in Petaluma and a vinaigrette made from fresh horseradish, spring garlic and local balsamic vinegar. However, the hit of the party was the big finish! BLC , with help from 3 Twins in Petaluma made batches of TOASTED POPCORN ICE CREAM and topped scoops with Michel Schlumberger’s very own ESTATE EXTRA VIRGIN OLIVE OIL and  flakey SEA SALT.

Needless to say it was all smiles in the Benchland VIP Room!

One of the most idyllic spots in all of winedom, Michel-Schlumberger continues to be a favotite client of Bay Laurel Culinary and this chef looks forward to many more events on the property! A giant thank you to everyone at the winery from everyone at BLC!

Hazelnut-Orange Biscotti

Hazelnut-Orange Biscotti

As with all things BLC&K, the ingredients are paramount for a great finished product. For these wonderful biscotti we are proud to use the very best and freshest of nuts, organic flour, De Santis Farms Valencia Oranges and incredibly rich McClelland Dairy eggs. Execution is…

BLC Gets Back To Its Roots

BLC Gets Back To Its Roots

A drizzly evening in early May set the stage for an incredible night of Zinfandel and family style dining at Limerick Lane Cellars in Heladsburg, Ca. Members of the Historical Vineyard Society were treated to an ‘old school’ menu of classic Italian-American standards like meatballs,…