Inside Paso Robles

First 2014 Paso Robles Rhone Rangers Varietal Series - Petite Sirah

Photo courtesy of Rhone Rangers

 

 

 

 

 

 

 

Tuesday, January 21, 2014 5:30-7:30 p.m.

Experience a fun and educational varietal tasting that includes amazing Petite Sirah wines from 17 Paso Robles wineries. This is the first of a series of "Hot Tuesday Varietal Nights" put on by the Rhone Rangers that also inculdes live music, incredible cheese pairings, small bites and an educational area where you can extend your knowledge about this great Rhone varietal.

The host for the January Varietal Night is Niner Wine Estates located at 2400 Highway 46 West, Paso Robles. Tickets are $15 per person and can be purchased here: http://petitesirahnight.bpt.me.

Don't miss this fabulous event!

 

About Rhone Rangers
The Paso Robles Chapter of the Rhone Rangers is dedicated to the education and promotion of Rhone varietals and Rhone blends to local trade, media, and consumers, and of Paso Robles as a top California region in the production of outstanding Rhone varietal grapes and wines.

 

 

 

Artisan's Pumpkin Soup

by Tina Swithin

When planning a Thanksgiving menu for my family, it pays to have friends in high places. This holiday season, I’ve reached out to several of my favorite restaurants in Paso Robles and asked for their favorite seasonal recipes.  Last week, Chef Chris Kobayashi of Artisan in Paso Robles, shared his recipe for pumpkin soup and with everything at Artisan, it’s sure to be amazing!

Artisan Pumpkin Soup
4 White onions
1 Fennel bulb
1 Large piece ginger peeled
2 Celery stalks
8 Cloves garlic peeled
1 tsp turmeric
Pinch cayenne
½ Cup white wine
2-3 Large pumpkins (may substitute with squash)
3-4 Quarts chicken stock
1 Quart cream

Cut pumpkin in half, remove seeds, place on cookie sheet, rub with oil and salt and roast for 30-40 min in 350 degree preheated oven. Peel flesh, reserve.  Chop onions, fennel, ginger, celery and garlic. Add turmeric and cayenne and sauté together in a stock pot.  Deglaze pot with white wine.  Add chicken stock and pumpkin to stock pot and let cook 30-40 min on stove at a heavy simmer, stirring often.  Add cream and stir. Let cool slightly, but while still warm transfer to blender and blend until smooth. Season with salt to taste.

Garnish with roasted pumpkin seeds.

Yield:  16 8oz servings ~ 1 gallon

Enjoy!  

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.

Paso Macaroni and Cheese Festival is THIS Weekend!

by Tina Swithin

While scanning restaurant menus, I often find myself faced with a huge dilemma involving macaroni and cheese. Yes, you heard me. I often struggle with the preconceived notion that it's only for children. As an adult, I feel judged by society when eating macaroni and cheese in public. While dining with colleagues, I am expected to order a salad, chicken or a trendy tapas plate. Sometimes I find myself wanting to confess my love for macaroni and cheese by shouting it from the rooftops. Extreme, I know.  

You can imagine the sheer delight that I felt when I heard about the Paso Macaroni and Cheese Fest. A place where I can openly express my love for this amazing, cheesy little dish. This isn't your mom's Kraft Macaroni & Cheese, this is a gathering of Paso Robles' top chefs who will be serving up gourmet mac & cheese while competing for the Judge's Award and Peoples' Choice Award. As if that isn't enough, there will be over 20 wineries along with BarrelHouse Brew which is the ​exclusive brewery for the event. In addition, festival goers will enjoy live entertainment and vendor booths with olive oil, cheeses, almonds, gelato and more!

Paso's Gourmet Mac & Cheese Fest is taking place THIS weekend. Mac & cheese lovers can unite and openly discuss their love for this yummy dish. Hungry? Ready for the details?

Saturday August 24th, 2013 at Le Vigne Winery from 2- 6pm. Come on out and get your Mac on!  Tickets are still available and can be purchased by clicking here.

Cheers to Mac & Cheese! 

Tina Swithin is the Marketing Coordinator and Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.

The Paso Robles Inn serves up hospitality with a side of history and hot springs

by Laura Gurreau

As the guide of the Paso Robles Food & Wine Tour, a stop at the Paso Robles Inn is a “must” for a variety of reasons. In that I’m a bit of a history nut, I’ve considered it imperative that I share the bona fide reason for the town’s existence … and it all winds nicely back to the hot springs and the stage coach stop of the same name. Later, this very successful and busy stagecoach stop renamed itself the Paso Robles Hot Springs Hotel.

On this location three hotels including the present day Paso Robles Inn have evolved since its start in 1864. The hotel’s rich and interesting history is mostly forgotten, except by those who chance the luck of peeking behind the present day façade perched staunchly on Spring Street. Note: even the name of the main drag in town alludes to the history of the town’s beginning: (hot) spring.

I’ve been to the Paso Robles Inn maybe 100 times since I started the food tour last year, and every time I visit I find something new and wonderful to capture my attention and imagination. I can honestly say people who have not ventured behind the structure that serves as the hotel’s check-in have no idea of the treasures that rest beyond.

In addition to wide eyes of surprise, the most frequent comment I get on our visit to the Inn is, “I had no idea all this existed!” As if unveiling a new treasure, with a wink of an eye and a knowing smile, I nod my head in understanding. As my guests gaze upon the luscious greenery, century old redwoods and olive trees, the meandering path through the grounds beckons them on to explore. However, first I say, “we eat – then we walk.”

As I turn my group toward the garden patio dining area, I witness another breath of “aaahhhs.” I guide my group to a welcoming table set with a white linen tablecloth, china and wineglasses. In fact, while talking and gazing at the gardens, our wine glasses are filled, now calling for us to sit and relax. Smiles all around … I can tell that once again the setting enchants.

I explain to my guests that by way of its exterior coffee house appearance, the Steakhouse is often undiscovered by visitors. But, I whisper, it’s a real find.  Since Kevin Hyland was hired a few years ago to spiff up the food and beverage experience at the Inn, we’ve witnessed a whirlwind of enhancements including the hiring of Chef Kevin Fryburger, a new menu based on fresh, local product, and “chef gardens” growing an assortment of herbs and vegetables throughout the grounds

If you were to ask either of the “Kevins” both would probably say that meat, particularly their Prime Rib, is the highlight of their menu. And in all fairness, the Prime Rib is absolutely delicious (and what we serve on our food tour). However, I regularly frequent the Steakhouse with friends and have ordered an assortment of menu items and found all similarly outstanding.

Below are a few of my personal favorites:

• The Iceburg Wedge – classic, simple, crispy fresh;
• The California Salad – a much better take on the traditional tostada salad. I love the spicy creamy dressing;
• The famous Prime Rib Sandwich – their spin adds aged white cheddar and fresh avocados;
• The Gorgonzola Grilled Chicken Sandwich – always a winner;
• The California Lettuce Wraps – this is mom’s favorite (and she’s a tough customer).

After dining and enjoying our wine, I rouse the group for our walk through the Inn’s gardens. The cooler and refreshing atmosphere is a treat as we wind our way through the green canopy of trees and shrubs. There’s tons of history to the grounds and hotel, but I’d spoil all the surprises if I shared them here. Just know that you’ll be pleasantly surprised and enchanted by taking the time to explore the hotel, its grounds, historic ballroom from 1891 … and most especially the food being dished out at the Steakhouse.

Enjoy!

About Laura: Laura Gurreau is the owner of Central Coast Food Tours. A longtime 'local', Laura shed her career as a management consultant to follow her passion for food and wine. She enjoys meeting the farmers, chefs, winemakers and artisanal food producers who make Paso Robles a premier destination for fine foods and delicious wines. Laura can be found sharing her 'finds' with guests of her Paso Robles,San Luis Obispo and Farm-to-Table Food Tours.

Come, Celebrate Summer at the 2013 Fork and Corks Festival

by Sasha Irving

Come to a very special event, “Fork and Corks Festival” on Saturday, July 6^th from 4-8 p.m., at the breathtaking Halter Ranch.  This event pairs 20 Central Coast top chefs with winemakers and brewmasters chosen by local sommeliers. 

The chefs will create savory to sweet sensations of barbeque, fruits and vegetables as they compete for your vote in the Pit to Plate competition.  The dishes will be paired with wine or spirits such as whiskey, brandy, home crafted beers, champagnes, and ports.  There will of course be dessert treats as well.

Featured chefs come from the Apple Farm, Crush Catering, Cuvee, Indulge at Paso Oaks, Inn at Morro Bay, Jeffry’s Catering, La Guardias Homemade, Pappy McGregors, Pairing Knife, SLO Brewing Company, Pi (formerly Farmstand 46), The Ribline, Summerwood Inn, the Taproom at Firestone Walker Brewing Company and more.

Photo Courtesy of Fork and Corks Festival

Event host American General Media has designated must! Charities as a beneficiary.  All art sales will benefit Studios on the Park’s critical community arts education efforts, including their Kids Art Smart program providing art classes to Paso Robles Elementary School students.

Tickets are $70 per person and can be purchased at www.pasoforkandcorksfest.com.  Experience unique culinary creations paired with fine wine and spirits, view artistic masterpieces by local professional artists, enjoy live music in one of the most beautiful settings on the Central Coast.  Come, celebrate summer.

Sasha Irving is the Programs Director of Studios on the Park and the Coordinator of the annual  Paso Robles Festival of the Arts. Proud to be a native Paso Roblan, she is also a member of Ballet Folklorico Cachanilla and an usher at  Old Mission San Miguel Arcangel.  For more information please visit www.studiosonthepark.org or call 805.238.9800.

Cheese'n it Up! Fire up the Barbecue in Paso Robles

by Danika Reed

It’s finally barbecue season!  After a long winter of casseroles and “feel good” dishes from the Crockpot, I am ready to fire up the grill and make some zesty mouthwatering treats outside!  My absolute favorite cheese to use on the grill is blue cheese.  Not just any blue cheese, but our own local organic blue called Big Rock Blue from Central Coast Creamery.  This cheese is named after our local historic landmark, Morro Rock and I can testify that Big Rock Blue lives up to its name.  This cheese is earthy, creamy and bold which combine together for a beautiful, well-balanced finish worthy of a standing ovation!

Now that we have our cheese picked out, let’s fire up the grill!!  I have two favorite recipes that use Big Rock Blue on the barbecue; Vivant Big Rock Bacon Burgers and Stuffed Jalapenos.  While many of you may have tried a blue cheese burger before, please pay close attention to the details because there are subtle additions that make these burgers stand out. 

Vivant Big Rock Bacon Burgers

Combine 2# Ground Chuck and 1# Ground Sirloin with Worchestershire sauce, seasoned salt, lemon pepper, dry mustard, and fresh ground pepper.  Mix carefully and delicately as the texture of your burger depends on it.

Form your patties and send them out to the grill master and we’ll head back into the kitchen to discuss condiments and accoutrements. 

For the buns, I like to use a super fresh loaf of French bread and I cut it into 4 “buns.”  Melt one stick of butter in a large skillet and toast the bread on both sides until golden brown.  Apply a generous portion of mayo to buns and add a thick slice of tomato and red onion and a couple leaves of butter lettuce.  Don’t skimp and use iceberg.  BUTTER LETTUCE, people, BUTTER LETTUCE!!  Add your burger and top it with as much Big Rock blue cheese you can fit on that patty.  Now, here is where we might come to a disagreement: some like their blue cheese melted but being a cheese purist, I want my blue cheese to be the star of the show!  No melting blue cheese in my house!  Add a few pieces of bacon on top, put it all together.  Mmmmmmmmmm……………

Stuffed Jalepenos

Now for the side dish: spicy, salty, creamy deliciousness which are also known as stuffed jalapenos. 

To begin, slice the jalapenos in half lengthwise and remove the seeds.  Now WASH YOUR HANDS!!! That warning comes from experience so heed my suggestion.  Next, combine Big Rock Blue and crumbled bacon which you can immediately stuff inside the peppers.  Place directly on the top shelf of the grill until the bottoms are blistered and slightly black.

Get that BBQ grill fired up and break out the Big Rock Blue!  Send your mouth on a taste safari you won’t soon forget!  Happy Grilling!

 Danika Reed is the Cheese Monger at Vivant Fine Cheese, located in historic downtown Paso Robles. The Central Coast's premier cheese tasting room features premium, local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer.  Danika is our monthly guest blogger for Cheese'n it Up!

Why I Love Thomas Hill Organics: Laura's Top Ten Reasons

by Laura Gurreau

1. Have you ever tasted really, truly ‘fresh off the farm’ food? Dining at THO (localspeak for Thomas Hill Organics) has never offered anything otherwise. Whether the Thomases grow it on their farm or buy it from another local farmer, you know what you eat is the freshest available.

2. THO introduces us to unusual fruits, vegetables and grains that either we’ve never heard of, or were afraid to try. Over the years, they’ve earned my trust and I no longer question the exotics they place on my plate – I give thanks for THO, and eagerly dive in to discover something new, but invariably delicious.

3. Chef Julie has a fearless spirit, quirky creativity, and uncanny ability to draw forth the best of each fruit, vegetable, nut, grain or piece of meat portends to offer. Then to do it again, and again and again.

4. How often do you find places you can eat outdoors in the rain yet remain warm, dry and cozy? Thank you, THO, for your lovely outdoor patio that we can enjoy year round.

5. Every now and then I want a hamburger and a brew. I love Wednesday nights at THO, where I get a Firestone Walker brew for $1 with my burger.

6. Thanks THO for sharing your extra farm produce with us at the Farmers Market. After eating these lovelies at the restaurant, I’m eager to try my hand with these heirloom varieties at home.

7. Where have you ever eaten where your server harvested the food off the farm the day before? Yes, it’s true. Ask your server what’s ‘fresh’, or ‘looks best’ and you just might hear it from the mouth of the person who harvested it. Now that’s what I call getting “close to your food.”

8. I like that elusive thing called ‘atmosphere.’ Whether it’s the brick walls, the patio with its rustic pizza oven, or Joe Thomas’ paintings on the walls, this place has a vibe about it that let’s you know you’re someplace special, and… that you belong.

9. Want to try a glass of local wine with your dinner? THO has a wine list just as unique, adventurous, and delicious as their food.

10. Jokingly, I often refer to owner Debbie Thomas as the brains and beauty behind the amazing success of THO. I guess I should stop joking because it’s true. Debbie is the vision, energy and glue that keeps this restaurant humming on all cylinders each and every day. 

I hope you find your own reasons to try, and ultimately love this most unique and special place.

Thomas Hill Bistro
1305 Park Street, Paso Robles, Ca.
Ph: 805.226.5888
www.ThomasHillOrganics.com

About Laura: Laura Gurreau is the owner of Central Coast Food Tours. A longtime 'local', Laura shed her career as a management consultant to follow her passion for food and wine. She enjoys meeting the farmers, chefs, winemakers and artisanal food producers who make Paso Robles a premier destination for fine foods and delicious wines. Laura can be found sharing her 'finds' with guests of her Paso Robles,San Luis Obispo and Farm-to-Table Food Tours.

New Year’s Cheese Resolutions, Ageless Women and That Delicious Sweaty Sock Smell

by Danika Reed, Vivant Fine Cheese

It doesn’t seem possible that we are celebrating the beginning of 2013!  When I was a little girl the thought of 2013 brought forth images of “spaceship living” and the fact that I would be OLD! So to see if I’ve aged like a fine Stilton, I went  to the most honest person I know - I asked my 3 year old daughter if she thought I was old.  With a giggle and head toss that only an aspiring fashion designer could pull off she said “No, mommy, you will never be old! You are my Mommy!”  (It must be the cheese.)  Now that I am assured of never getting old, we can get started with the 2013 resolutions!

After a long Holiday season of amazing food and drinks, most of us are looking at our waistlines and trying to figure out how we are ever going to get back into our favorite summer dresses and shorts.  At Vivant Fine Cheese we decided on a different approach to resolutions this year – we have resolved to find even more delicious cheese for our loyal customers!

We are always getting asked how we pick our constantly changing selection of over 200 cheeses.  My answer is usually long and involved about wine pairing cheeses and what the chefs are using, which gave me an idea. 

What if we resolve to help our customers to branch out of their cheese “boxes” and ask them to resolve to try one new cheese every month for the entire year?

This is more than exciting for us, and way more fun than the elliptical trainer! 

It takes some courage, but the payoff is tremendous - I suggest starting January with a washed-rind cheese. Some may smell something like sweaty socks, but if you let this stop you from trying them, you are missing out on some of the most deliciously creamy and richest cheeses ever made.

Let Vivant or your own local chees shop lead you to cheese Nirvana. From cave-aged Gruyere, to Red Hawk, to Fontina Val d’Aosta, washed rind cheeses are vast and decadent and shouldn’t be missed!

So, as we resolve to be better cheese aficionados in 2013, I challenge everyone to branch out and try some fun new cheeses.  Whatever you resolve to try this year, we at Vivant Fine Cheese would love to help you on your journey!

 

Cheers to a great 2013 with an endless supply of new and different cheeses!

 

Danika Reed is the Cheese Monger at Vivant Fine Cheese, located in historic downtown Paso Robles. The Central Coast's premier cheese tasting room features premium, local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer.  Danika is our monthly guest blogger for Cheese'n it Up!

Top 10 Things That Happened in Paso Robles in 2012

There is always something going on in this town and 2012 offered some more-amazing-than-usual experiences and a couple of "firsts". Based on an unofficial poll, here are the  Top Ten coolest things that happened in the world of Paso Robles tourism in 2012:

10. First Saturdays: Wine & The Arts is launched. This is perhaps the best pre-party activity in Paso Robles. The first Saturday evening of each month from 5-8pm, art galleries serve wine and wine tasting rooms showcase new artists, all in a 3-block strolling radius of the city park. The vibe is relaxed, the artists are friendly and the wine is fantastic. Get a current map here. (Monthly)

9. First Ever "Paso Robles Hotel Month" is introduced, exceeding all expectations and causing a scramble to find enough wine to fulfill guest demand. The Travel Paso Robles Alliance introduced the promotion that offers guests their third night in a Paso Robles hotel free along with a bottle of Paso Robles wine, to great response. February is once again Hotel Month and much wine has been set aside by Hope Family Wines to meet demand.  (February)

8. Earth Day Food and Wine Festival continued its reign as the largest and most environmentally-friendly backyard barbeque on the planet. Over 1,000 wine-swilling and food-munching attendees generated less than 2 POUNDS of trash and saw an impromptu runaway-sheep roping demonstration. Impressive, delicious AND educational. (April).

7. Festival of the Arts brought in The Travel Channel’s “Sand Masters” for a day of epic sand sculpting, the group was able to spend a whole day sharing their sandbox and interacting with the public to offer their sand sculpting tips. Their experience in Paso Robles prompted them to incorporate crowd participation into their live appearances. (May, Memorial Day weekend)

6. Paso Robles Wine Festival celebrated its 30th Anniversary (and launches a hilarious new video that brings clown pathos back to modern cinema). The largest outdoor wine tasting of its kind celebrated the milestone with an outstanding food and wine experience, complete with farm-to-table bites, food trucks, killer music and many winemakers themselves pouring wine for guests. (May)

Bonus Awesomeness: Firestone Walker Invitational Beer Fest debuted in June, selling 350 tickets in 20 minutes flat and eventually selling out completely. Over 40 breweries and 20 restaurants served their best to an excited crowd of fans. Proceeds from the event went to benefit Paso Robles Pioneer Day, which made this event a win-win-win. (June)

5. Vina Robles Winery broke ground on a 3,300-seat amphitheatre with plans to host its first concert in 2013, thereby ushering in a new era of live music for Paso Robles, so that we have something to tide us over between the world-class line-ups at the California Mid-State Fair. (Opening in 2013)

4. Crush and Roll West extended its run as the only Cigar Festival on the west coast; brought in 18 cigar producers from all over the world (some even hand-roll their wares to order); 18 beer and wine producers, plus 3 distilled spirits producers, featured its annual poker tournament whose proceeds go to Project Manana and has become known as a modern-day couples retreat, complete with cigar and wine pairings. (September)

3. Artisan Restaurant announced plans to move to 12th and Pine and add patio seating, right on Paso’s famed downtown city park. Does it get any better than that for food and Paso lovers? (Announced in November, anticipated to move in spring of 2013).

2. Garagiste Festival brought in Chef Ludo Lefebvre as their guest chef, pretty much turning up the awesome factor to 11 in Paso Robles. The dinner sold out in no time, just like his pop-up restaurants all over LA do. Luckily, this one didn't crash any websites. (November)

1. First Ever “Paso Robles” iPhone App Launched – Filled with useful maps, photos, events info, links and more, the new Paso Robles app is a great tool for visitors to the area looking to explore and discover all that the central coast wine country has to offer!  The app invites visitors to upload their own photos and comments directly from their smartphone or tablet, and share their discoveries with their friends on Facebook and Twitter.

The launch sweepstakes runs through January 18th. Get the app at the iPhone app store, enter the sweepstakes at www.travelpaso.com. (Launched in December)

 

So, what did we miss? What do you think was the coolest thing that happened to Paso Robles tourism in 2012?

Why Holiday Shopping in Paso Robles is Good for Humanity

by Shonna Howenstine

Over the course of the past few years, many of us have scaled back our holiday celebrations and gift giving. With more and more people concentrating on the joy of being with family and friends during the holidays, a heartwarming trend is emerging...

Thoughtfulness is back in style.

And Paso Robles, in all its authenticity, is a great place to find gifts with meaning and purpose that suit each recipient, all made right here in Paso. Many products are made by hand, and all have a terrific story to go with them.

Does your mother-in-law love to cook? How about a bottle of your neighbor's olive oil and a copy of your favorite local caterer's cookbook?

Does your best friend love wine? Sneak out to your favorite boutique winery and grab a bottle of something that can't be found outside of their walls.

Got a beer lover in the family? Firestone Walker Brewery is right down the street and their 805 Ale is only available in the 805. Pick up a gift certificate for FW t-shirts, tap handles and.... cornhole??  

If you are shopping for someone who has everything, here is a list of unique, Paso-made items to choose from that will make the recipient feel special, keep small business owners in business and keep the thoughtfulness trend going strong:

Paso-Made Goods:

• Art, Sculpture, Pottery, Handmade Jewelry, Fine Crafts: www.studiosonthepark.org, www.piercemodern.com, www.valefineart.com, www.daleeversstudio.com or www.thefireflygallery.com 
• Balsamic Vinegar: www.weolive.com
• Beer www.firestonewalker.com
• Body Care Products made with local olive oil: www.pasolivo.com or www.oluvskin.com
• Books by Local Authors: http://bit.ly/FriendsPasoLibrary
• Cheese or a Cheese Club Membership: www.vivantfinecheese.com
• Cooking Spices and Gourmet Provisions: www.pasospices.com or www.pithywine.com
• Honey www.ntnah.com
• Italian Soda: www.pithywine.com
• Olive oil www.weolive.com
• Walnut Oil www.limerockorchards.com
• Wine, Champagne, Port and Handcrafted Spirits: www.pasowine.com

Paso Robles Experiences:

• Art classes, seminars and workshops www.studiosonthepark.org
• Cooking Class at Dining with Andre www.diningwithandre.com
• Lodging or Dining Gift Certificates www.travelpaso.com
• Hunter Ranch Golf Course www.hunterranchgolf.com
• Massage/Facial/Spa Day www.replenishmassage.com, www.twistway.com and www.travelpaso.com or www.riveroakshotsprings.com
• River Oaks Hot Springs Spa www.riveroakshotsprings.com
• Steinbeck Vineyards Crash Course www.steinbeckvineyards.com
• Wine Tours www.travelpaso.com

The recipients of these thoughtful gifts will be thrilled by the human touch that went to each of them and the heartwarming stories behind each one. Support small business and give thoughful gifts, it's good for humanity!

Here is a quick video about shopping in downtown Paso Robles. 

 

Shonna Howenstine is the Tourism Coordinator for the City of Paso Robles and vows to shop thoughtfully and locally this holiday season. If you have an item that you think should be on this list, she can be reached at [email protected].