the entry way to one of the greatest pubs in the world
BLC at Vine Hill House for Laguna de Santa Rosa Preserve Benefit
Chef Greenwald was thrilled to be a part of the benefit auction this year for the Laguna de Santa Rosa Preserve. BLC grilled street style Jamaican Jerk Chicken Skewers and Farmers Market Vegetable Kabobs over mesquite hardwood charcoal. The Chicken was 100% boneless,skinless thigh meat marinated in a house-made jerk dry rub. When the skewers were in the last few minutes of grilling, chef hit them with a mopping sauce of fresh ginger, garlic, herbs and dark rum. The vegetables (heirloom peppers, japanese eggplant, summer squash) were grilled with olive oil and a marinade of basil, onions, garlic and vinegar. BLC also offered local apple coleslaw in lettuce wraps (this was a no plate, no utensil green event) and two different agua frescas!
clowning around in the grill smoke over jerk chicken skewers and farmers market vegetable kabobs
Tricia with Tropical Melon-Cucumber Agua Fresca
Claudia and Tricia with Agua frescas and Gravenstein Apple Coleslaw lettuce Wraps
BLC cooks backstage @ the Greek Theatre for Ray LaMontagne & Fleet Foxes
Ray La Montagne September 9, 2011
Fleet Foxes September 10, 2011
BLC brings the Legendary Gastro Shack to Wilson Winery’s Summer Music Series
The street divison of Bay Laurel Culinary is rolling out to Dry Creek Valley Friday evening September 2!
Chef Greenwald, behind the helm of his two-wheeled culinary emporium, will be ready to serve the multitudes starting around 5pm at Wilson Winery. Click here for the Wilson Winery Menu.
Wilson Winery is located at 1960 Dry Creek road in Healdsburg, CA
The Band will be Second Cut and they start at 6pm.
BLC spends 3 nights at the GREEK THEATRE at UC BERKELEY
Peter Gabriel was AMAZING Friday night with a 35 piece orchestra and an unbelievable visual presentation! BLC served Moroccan Beef Bastilla and a Rustic Soup of Savoy Cabbage, New Potatoes and Chiogga Beets to the backstage party goers (including the likes of Sarah Mclachlan and John Perry Barlow). As always the ‘ROCKAMOLE’ was the centerpiece of the spread with the ITALIAN BLACK TRUFFLE CHEESE also getting big wows.
Wavy Gravy was also spotted in the crowd.
Sunday was also an incredible evening with a phenomenal performance by FLORENCE AND THE MACHINE. Flo was especially complimentary about the Pineapple and Cucumber Agua Fresca and wore a dress on stage that matched the color (check it out).
Menu Backstage Sunday June 12, 2011 FLORENCE AND THE MACHINE
Speakeasy VIII to be held @ Terroirs Artisan Wines in Geyserville CA 6-15-2011
Chef Greenwald is thrilled to announce the next speakeasy to be held at Terroirs Artisan Wines in Geyserville. This absolutely beautiful site, owned by Kerry and Daisy Damskey and home to the fabulous Palmeri and Pena Ridge wines, will the next private, multi-course supper open to a small group of diners that follow this link : http://www.brownpapertickets.com/event/181332
The wines for this dinner will be included for the first time.
Dinner is $65 per person.
June 15, 2011
6:30 PM
21001 Geyserville Ave, Geyserville, CA
MENU
Seasonal Vegetable Soup
Grilled Stone Fruit and Goat Cheese Salad
Butter Lettuce and Verjus
Cocoa and Chili Rubbed Beef Brisket
McClelland Dairy Buttermilk Potatoes
Cardamom Pound Cake
Toasted Pop Corn Ice Cream
Olive Oil and Sea Salt
Wines gifted by Terroirs
BLC demos Spring Menu and Talks Wine Pairing at Fresh Starts with Ziggy the Wine Gal
It was a pleasure demoing and serving a spring menu featuring Benziger wines and products (featuring a wonderful lamb) from the estate. Ziggy was with me to talk wine pairing. Thanks to Chef Boucher for hosting and the wonderful staff at Fresh Starts Culinary School in Marin County. Click here for more…
Speakeasy 7 at Healdsburg Cheese Shop
Bay Laurel Culinary in conjunction with Doralice Handel of the Healdsburg Cheese Shop presents a very special Speakeasy Dinner on May 25, 2011. Wednesday night at 6 PM. The menu will showcase SE Asian flavors using lots of local and seasonal ingredients but the main event will be the China Box roasted Wild Barbados Black Sheep. The sheep, much like a cross between a lamb and a deer is from right here in Southern Sonoma County. This rare and delectable treat is only available for a couple weeks every year as the rancher thins his herd anually. Cost for dinner is $65 per person and limited to 24 seats. As always this is a bring your own wine event. Dont miss this one. Menu below. For reservations go to :
| http://www.brownpapertickets.com/event/177100 |
Speakeasy Dinner 7
@ the cheese shop
May 25, 2011
6 pm
MENU
Saigon Chinese Sausage and Jicama Rolls
Dungeness Crab, Pork & Egg Terrine
Crisp Buttered Toast
Chilled Spring Pea Soup
Bellwether Farms Ricotta
Roasted Wild Barbados Black Sheep with Sweet Hot Chili Sauce
Smashed Yucca Root
Rhubarb Muscovado Sugar Torte
Vanilla Rice Sauce
About Chris
"It is my culinary mission to greatly honor the relationship I have with my local farmers, producers, hunters and fishermen. To passionately transform the raw, quality ingredients and materials I receive into cuisine both simple and extravagant. To tell a cultural story through the art of cooking and serving these fine foods, whether it be whimsical, humorous or deeply dramatic." -Chef Christopher Greenwald
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