Hello Friends! Please excuse the large expanse of time since our last blog. Lots of fun things happening here at Blue Heron. We've expanded our menus and are now doing complete farm to table meals, with country rustic themes and locally sourced foods. The great part is. . .you don't need a ranch or a barn to create this atmosphere. This event was at Lawrence Hall of Science in Berkeley www.lawrencehallofscience.org. Because many of the guests were coming from all over the U.S., the coordinator wanted them to experience the awesomeness of our local food shed here in the Bay Area. And did they ever! While gazing at the glorious view of the San Francisco Bay Area, the guests had cocktails of their choice from our beverage partner, Mills Wine Group, www.millswinegroup.com. They explored the local farms and ranches by grazing on:
*Capay Farms English Pea Cakes
*Savory Galette with Diver Harvested Scallops, County Line Fava Beans and Meyer Lemon
*Food Truck style Asian Tacos with Scallion Pancakes, Sonoma Liberty Duck Confit, Hoisin and Nappa Cabbage
The vegan guests were delighted to be offered a Vegan version of the tacos!
The food tour continued with:
*Shaved Delta asparagus, Jayleaf arugula, shaved Sonoma dry jack cheese, toasted pine nuts, lemon chive vinaigrette
Crispy Cheesy Breadsticks
3-Course Dinner Served Family Style
*Pan roasted California white seabass with Tuscan salsa verde
*Grilled Marin Sun Farms flatiron steak with roasted wild mushrooms, caramelized onions and garden herbs
*Soft Anson Mills polenta with wild ramps and green garlic
*Roasted Nante’s carrots with lemon, garlic and chile flakes
*Bananas foster brownie sundae
Keep an eye out for our rebranding this year - lots more fun to come!
The Blue Heron Team