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…
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,…
We recently took a few days to see what was happening with our neighbors in California. A shoestring budget got us deserted campsites, hikes, free museums, gardens, parks, a movie (about food), history lessons and a full force burger tour in LA. In between we spied on the happenings at some of the most talked about to-go restaurants in the southland, ate killer sushi and Mexican food (of course), saw family and even got some work done at the beach. It was incredible what we were able to accomplish in just a few days of travel. Most importantly the chefs had a little time to get out of the kitchen, get inspired and start making plans for the coming summer season in the North Bay. The following gallery notes what we did, what we saw and what we ate at the end of March 2016. More details available upon request…
We talked to our butcher about cutting some big steaks for us. Asked to create a menu to pair with an iconic Napa Valley Cabernet, we met the challenge by offering a dry-aged, prime beef bone-in ribeye steak for 4 grilled over mesquite wood. The…
We were extremely pleased to prepare hors d’oeuvre and dinner for a small group of wine aficionados in early March ’16 at Winner’s Circle at Vine Hill Ranch. The house and grounds are stunning and the views are a great example of what makes people…
