Inside Paso Robles

An explanation for the local cheese shortage

by Danika Reed 

All year long we have people coming into Vivant asking for local cheese.  Most are visitors to our beautiful area, and still some are locals.  Many are perplexed at the shortage of local cheeses this time of the year.  My standard answer when asked to explain the shortage is “the goats are pregnant”.  Not many ask further questions, seemingly uncomfortable with discussing such topics, so I thought this might be the best place to explain in further detail. 

In the cheese world we talk about terms like “farmstead” cheese, “artisan” cheese, and “commodity” cheese among others.  To understand these terms, we must first understand the animals that are producing the milk to make our glorious cheeses.

Local Farmstead Operations

In our region of the Central Coast of California, there are a select few “farmstead” cheese operations.  This is defined by the animals being raised on the same property (or farm) that the cheese is being produced.  Using this method, the animals, mostly sheep and goats here on the Central Coast, are grazing as much as possible, and fed other supplemental grains and forages when the natural grass doesn’t grow due to lack of rain.  

To produce milk, the female goats and sheep (and cows, and yaks, and buffalo, ok you get the idea) must be impregnated once per year and give birth.  After they give birth and the babies are allowed to feed from their mothers for a short time, they are weaned and their mothers begin milking.  Farmstead cheese makers will then begin a season of cheese making, which starts with what they call the “Spring Flush”.  Hence the name, in most farmstead cheese making operations, they begin milking in spring after the babies are weaned and continue until the moms need to be impregnated again in the fall. 

With all of that said, the question still remains, why don’t we have local cheeses this time of the year? While most of our milking stock dried up (stopped producing milk) in the fall, they are now pregnant and getting ready to give birth in the spring.  Most local farmstead cheese production was over in October.  That means most fresh cheeses were unavailable by mid-October, and any hard cheeses the cheese makers made early in the year are sold out by this time of the year. 

Year Round Cheese Producers

We do still have local cheeses that are being made year-round.  This is accomplished by buying milk from farms that are staggering “strings” of animals.  This means that farmers group the animals within their herd into strings of animals that will get pregnant at different times of the year.  This will allow them to milk a portion of their heard year round.  

When a cheese maker buys milk from another farm, not on the same site as his cheese making operation, he can no longer call it farmstead.  Depending on how much volume the cheese maker is producing and his production methods, he can still call his (or her) cheese “Artisan”.  So, during our harsh cold winters here on the Central Coast (ok I think it has actually been 75 degrees since October but we still wear jackets!!) we might not have a huge selection of local cheeses, but with spring just around the corner, we can look forward to an abundance of fresh cheese in just a few short months. Hang in there people: more local fresh cheese is just around the corner!!  In the mean time, we have hundreds of other cheeses in stock to meet your every cheese desire!  

Vivant is Moving!

Stay tuned as Vivant is moving in the next couple of months.  If you want to stay up to date with our new adventures, send your email address to [email protected] and I will add you to our newsletter list.             

 

Danika is a local girl who, armed with a degree in Dairy Science and Ag Business from Cal Poly, went out to conquer the cheese world.  Now, with nearly 20 years of experience in buying and selling cheese she shares her knowledge and passion for the fromage with us through her store and website in Paso Robles, CA at Vivant Fine Cheese.

Pairings in Paso: Balsamic Steak Rolls and Eberle Zinfandel

By Jennifer Knoll

For some silly reason I was thinking that since the holidays are over life would slow down a bit. Boy was I wrong...so back to reality.  With life being so hectic I turned to another source for some dinner time inspiration, Pinterest. At first glance this dish grabbed me. The bright fresh vegetables playfully peering out of the tender rolled steak caught my eye; a bundle of goodness. And better yet this recipe ended up being quite simple, affordable and healthful which meant it was dinner success. 

The wine pairing was a simple choice, a Paso Robles classic, Zinfandel.  Since I was going the classic Paso route I had to go all the way, straight to the roots, to the pioneers themselves, Eberle Winery. This Zin is full of brambly boysenberry fruit, a soft touch of smoke with gentle tannins and white pepper that perfectly complimented the robust balsamic glaze and slightly charred veggies.  

I served mine over a bed of simply sautéed greens. Happy January to me!

Balsamic Steak Rolls

1 pound skirt steak
1 tablespoon olive oil
salt and pepper

1 small zucchini
1 carrot
1 bell pepper, red or yellow
3 green onions

¼ cup balsamic vinegar
¼ cup beef broth
1 shallot, finely diced
2 tablespoons brown sugar
2 teaspoons butter

Cut the steaks into 3 by 5 inch pieces and season with salt and pepper. Cut the zucchini, bell pepper, carrot and green onion into matchstick size pieces, a little longer than the steak width. To make the sauce: melt the butter in a small pan on medium heat. Add the shallot and sauté until soft. Add the balsamic vinegar, brown sugar and beef stock. Allow the sauce to come to a boil and reduce to almost half. Turn the heat off and transfer to a bowl.

In the same pan (no need to wash it) add a touch of olive oil, turn the  heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies until slightly charred, transfer to a bowl.  Take a strip of steak and lay it with the short side towards you. Place a few of the veggies in the middle and roll the beef up over the filling, securing it with toothpick along the length of the roll. Repeat until all the rolls are assembled.

Heat a large skillet over medium-high heat. Add a touch of oil, swirling to coat bottom. When hot, add beef rolls, seam side down, and pan fry for 2-3 minutes. Turn rolls and cook it on all sides in the same way.  Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers, she developed her serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe.

 

 

 

ennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers, she developed her serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe. - See more at: http://blog.travelpaso.com/foodie/#sthash.JsLqlPaS.dpuf

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.

 

 

 

Studios on the Park Unveils Latest Art Banner

Paso Robles' most popular art spot, STUDIOS ON THE PARK has a Mural Arts program that provides artistic work celebrating Paso Robles and the Central Coast of California through the unique visions of local artists. Periodically, murals change to showcase the talents and creative visions of local teen and adult artists location running along Pine Street near the corner of 12^th Street, and a new banner just went up. 

The newest entry, “Picking Quince In The Land of the Giants” by Joe Thomas, which debuted on Friday, January 17, stretches 40 feet long and features giant sunflowers growing from clouds and a “ballooned,” silhouetted figure reaching for a quince. The brightly colored artwork ties in the magical qualities of Thomas’ childhood memories associated with picking fruit on the farm. While conceiving the banner, Thomas reflected on his childhood memories: “when I was a child my grandmother told me, ‘if you love someone, you will cook for them … and if you grow your own ingredients, it becomes magical.’” The resulting imagery doesn’t disappoint, offering viewers of all ages wonderment through the senses.

Programs Director Sasha Irving says, “The banner serves as an exciting example of the convergence of Paso’s artistic and culinary worlds. It’s themes of food, farming, and personal expression through art, bring an uplifting splash of creativity to downtown. We are proud to offer ‘Picking Quince In The Land of the Giants’ as part of our Mural Arts Program.”

 

ABOUT STUDIOS ON THE PARK

STUDIOS ON THE PARK was founded in December of 2007 as a 501(c)(3) nonprofit organization dedicated to providing a creative, educational, and transformational experience to enhance understanding and appreciation of the visual arts. STUDIOS ON THE PARK realizes its commitment by making the creative process available to the public through engaging and inspiring the community and its visitors with a unique open studio environment and arts education programs. STUDIOS features artists working in a variety of media, unique involvement opportunities for children and adults, and quality exhibitions by regional, national and international artists.

ABOUT JOE THOMAS

Joe Thomas is an artist and organic farmer who supplies produce to Artisan. He works and paints on his organic farm and vineyard, which is located in the east hills overlooking the city of Paso Robles. He is a resident artist at Studios on the Park where he can regularly be seen creating new works.

Pairings in Paso: Bacon-Wrapped Meatloaf Paired with Vines on the Marycrest Syrah

By Sarah Leslie

Those who know me know that I don’t always get along with my kitchen. No one would ever use the words “cook” or “chef” to describe me. Sous chef? Maybe. But that hasn’t stopped me from seeking out the perfect food and wine combination and even I can pull off this month's Pairing in Paso.

This cold snap has clearly brought up an urge to hunker down and be cozy and cook comfort food. When I think comfort food I think meatloaf.  It doesn’t hurt that for all you Seinfeld fans out there that meatloaf was served for Festivus. And this is a festive time of year. But I digress…

For this meatloaf the special ingredient is bacon. I think we can all agree that bacon makes everything better. What’s even better is to enjoy the meatloaf paired with the wonderful Rhone varietal of Syrah. One of my favorites is the 100% Syrah from Vines on the Marycrest, 2011 vintage. This wine manages to be at the same time both bold yet delicate with tasty black raspberry and licorice that hold up against this bacon meatloaf beast. Enjoy the beast!

Bacon-Wrapped Meatloaf

2 tablespoons olive oil

1 yellow onion, medium, diced

1 garlic clove, diced

3 white button mushrooms, finely chopped

2 tablespoons Worcestershire sauce

1 egg

¾ cup Italian breadcrumbs

½ cup fresh parsley, chopped

1 tablespoon Sriracha sauce

3 tablespoons ketchup

¼ teaspoon pepper

¼ teaspoon salt

1 pound lean ground beef

½ pound pork sausage, fresh (not in a casing)

¼ cup milk

6 slices bacon

Preheat oven to 400 degrees. 

In a large sauté pan over medium heat, heat the olive oil and saute onions and garlic for 2 minutes. Add mushrooms and sauté 3-5 minutes until onions become soft.  Transfer onion, garlic, mushroom mixture into a large bowl and add all remaining ingredients except the bacon. With clean hands (and jewelry removed), mix all ingredients until thoroughly mixed. Put the meat mixture in a broiling rack covered in tin foil. Shape the mixture into a rectangular loaf about 5 x 9 inches. Wrap the strips of bacon around the loaf crosswise overlapping them slightly and tucking ends under the loaf to prevent curling.

Bake at 400 degrees until it reaches an internal temperature of 155-160 degrees, 45 minutes to 1 hour.  Remove from oven, cover in foil and let it rest 5 minutes before slicing.

Sarah Leslie is a marketing guru with Mental Marketing who loves to cook alongside her husband, striving to find the next great food and wine pair-up.   When not donning an apron, Sarah can also be found behind the bar at Clayhouse serving up some delicious Paso wine.  

 

Adelaida's 2nd Annual Walnut and Wine Festival

by Melani Meister

During the 1940's, Paso Robles was one of the largest nut producing regions in the nation and this Saturday, December 7, Adelaida Cellars pays homage to this historic period at their 2^nd Annual Walnut and Wine Festival.

The festival will highlight Adelaida Cellars' 85-year-old estate grown, dry-farmed walnuts with delicious walnut-inspired bites paired with Adelaida wines, holiday music, olive oil tastings and more.

Discover these amazing local walnuts, just in time for holiday baking, from 10:00 to 5:00 pm on December 7th in the Barrel Room at Adelaida Cellars. Tickets are $10 and include small bites, eight wines, and the festivities. 

Hope to see you there! 

 

 

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.

Stuffing vs. Dressing, a Recipe and a Wine Pairing

By: Jennifer Knoll

In most homes, stuffing and dressing are used interchangeably to describe that savory mixture of bread, veggies and herbs that takes second seat at your holiday table. And for most their loyalty to either stuffing or dressing runs deep. But is there really a difference?

Classic dressings are most often roasted separately from and served alongside your main course, typically turkey. Although the recipe can be exactly the same as stuffing you have no worries of cross-contamination when preparing this dish. The key to a delectable dressing are the crisp bits of crunch you get on top and on the sides of the layers of bread that keep you coming back for more.

Stuffing, as the name indicates, is stuffed inside the cavity of a bird, be it a quail or turkey, and roasted inside. What this technique offers is the added benefit of all those tasty juices imparting flavor to your stuffing. But beware! This method does offer risk and you MUST see to it that your bird is cooked to a minimum temperature of 165 degrees. 

So choose your preferred method, stuffing or dressing, and let’s get on to the fun part – pairing a Paso wine with a new recipe…

Roussanne or a Roussanne blend, which we are fortunate to have many of in Paso Robles, is my first wine of choice for Turkey Day.  The best examples provide aromas of stone fruits (nectarine, pear, peach), wildflowers, Meyer lemon, herbal tea and flavors of honey and toasted nuts and pair perfect with roasted poultry.

A standout Roussanne for me is most definitely Kinero Cellars 2010 'Rustler’ from the James Berry Vineyard.  This unctuous and bright wine is made by superstar winemaker Anthony Yount, known for his cutting-edge whites and his role as winemaker at the acclaimed Denner Vineyards. 

One of my favorite fall/winter fruits are persimmons; gorgeous in color, firm with just a slight sweetness, they pair well with Roussanne and add a playful note to your holiday table. (Bonus note, you can also use them in salads or wrapped in prosciutto for a quick appetizer.)  Here they are cooked into a stuffing perfect for your holiday table. 

Persimmon Stuffing

4 tablespoons butter or olive oil

1 medium onion, chopped

3 celery stalk, diced

6 slightly firm persimmons, peeled and cut into chunks

½ teaspoon salt

3 cloves crushed garlic

½ loaf of sour dough bread, cubed 

1 tablespoon fresh thyme

Half a bunch of fresh chopped parsley

1 ½ cups chicken stock

In a saucepan, over medium heat, melt the butter; add the onions and celery. Sauté for about 5 minutes or until the onions soften. Add garlic and persimmons, cook for 1 minute. Add salt and stock. Bring to simmer. Add bread cubes to a large mixing bowl and pour over the hot broth mixture. Add the fresh herbs and mix well. If the bread seems too dry more stock can be added. Taste for salt, and adjust if needed. Transfer to a buttered two-quart baking dish. Bake at 350 degrees F. for 40 minutes, or until top is golden-brown and crispy. 

At my Thanksgiving table we call it stuffing although nothing is actually stuffed inside a bird. So to you and your family stuffed or dressed, many warm holiday wishes!

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers, she developed a serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing this recipe. 

Holiday Shopping Sparkles in Paso Robles

by Tina Swithin

While I am not one of the brave ones who venture out on Black Friday, I do love to shop. One of my favorite places to do my holiday shopping is Paso Robles. Brimming over with artisan gifts, amazing wine and cheese clubs, along with a festive Downtown filled with boutique shopping, unique galleries and holiday lights, there is no better place to kick off the holidays.  

This year, Paso Robles is celebrating the holidays in style with giveaways such as wine,  Wine Wrangler Tours, Hearst Castle tickets and coveted holiday recipe cards.  Winners will be drawn weekly from November 8^th through December 20^th. 

Enter to win by signing up on FACEBOOK, or sign up for their e-newsletter using promotional code Stockings2013. Click here to read more.

If you haven’t had a moment to start your holiday gift list, I’ve taken the liberty of creating a list for you!

• Vivant Fine Cheese Club - Many Cheeses if you Pleases!

Sign up a friend or loved one for their amazing Cheese Club! Located in historic downtown Paso Robles, Vivant Fine Cheese is the Central Coast's premier cheese tasting room, featuring premium local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer. Experience what their cheese experts have in store to make your cheese tasting experience truly amazing. You can also try their "Wine Parings" and discover which wines pair best with cheese selections from Paso Robles and around the world. For more information visit their online store at www.VivantFineCheese.com.

• Paso Robles Wine Club - Great Way to Get to Know Paso Wines

Become a member and enjoy premium award-winning wines from the Paso Robles Wine Region. This wine club is a premium wine club for the aficionados who love Paso Robles wine, or want to know more about this fast-growing region. It offers a diverse selection of quality Paso wines starting from $80 a shipment. For more information visit the online store at www.BuyPasoWine.com.

• General Store Paso Robles - the Ultimate Artisan Stocking Stuffer! 
  

  The owners of General Store Paso

Paso-made fabulousness including a whole line of olive oil products and everyone's favorite "Paso Chick" t-shirts. Joeli Yaguda, Erin Stuck and Jillian Waters are the proprietors of General Store Paso Robles, bringing a combined 25 years of experience in Paso Robles food, farm and retail. This dynamic three-some loves sharing their finds, from the Central Coast and beyond, with visitors, from local-made jewelry, food and pantry items to lots of odds and ends. For more information go to the General Store Facebook page.

• Find an Amazing Cabernet Sauvignon to Suit Your Fancy

Along with Zinfandels, Paso Robles gained notoriety for its Cabernet Sauvignons. For some of Paso's legendary Cabernet Sauvignons, check out Eberle, J.Lohr Vineyards, EOS Estate Winery, and Adelaida Cellars. For a list of wineries visit www.PasoRoblesCab.com.

• Find Works of Art at Studios on the Park - Witness the Action

Discover art originals and prints, handmade designer jewelry, scarves and home décor at Studios on the Park in Paso Robles. A unique open studio environment where you can witness the creative processes of over 40 local artists as they create their masterpieces, Studios on the Park offers classes, workshops and exhibitions. Proceeds support this non-profit's goal of sharing the creative process with all including local children. For more information visit www.StudiosOnThePark.org.

• Give the Gift of Paso's Rhône Varietals - California's Rhône Zone 

Paso Wine Country is gaining popularity for their exciting Rhône varieties such as Syrah, Grenache and Mourvédre. Here are just a few wineries offering Rhône varieties: Robert Hall Winery, Tablas Creek Vineyard, Linne Calodo, Halter Ranch, Clavo and Eberle Winery. For a complete list of wineries visit www.RhoneRangers.org/about/pasorobles.php.

• Pithy Little Wine Company - So Clever

Located in the heart of historic downtown Paso Robles, this charming boutique produces and sells fine California wines, olive oils, sodas and lifestyle products. The winery and mercantile is a great place to taste their collection of reserve wines, extra virgin olive oils and old fashioned cane sugar sodas while exploring a selection of California lifestyle inspired products for home and life. For more information visit their online store at www.PithyWine.com.

• We Olive - Everything Olive Lives Here

For an urban olive oil tasting experience, head to We Olive in downtown Paso Robles to taste more than 30 specialty, extra virgin olive oils, both local and national, vinegars, olives, tapenade, olive oil-infused gifts sets, jams and more. Great gift ideas and corporate gift baskets. For more information and to visit their online store go to www.WeOlive.com.

• Craft Distilled Vodka and Gin from Grapes - Thirsty?

Paso Robles Craft Distilling, a micro-distillery, utilizes a unique distilling ingredient: premium Paso Robles grapes, a luxury that is normally too expensive for most distilleries to use in production. Paso Robles Craft Distillery applies the excess juice from its sister company, Villacana Winery, to its product, resulting in a high-end vodka and gin made with ultimate sustainability. For more information visit www.RefindDistillery.com.

• Firefly Gallery - a Beautiful Boutique

Mother and daughter owners, Emily and Lauren, create holiday magic in their window displays and crafts throughout the store. They feature amazing books, linens, designer clothing, kid's crafts and high end apothecary items. For more information visit www.Facebook.com/pages/Firefly/103839587506.

• Brown Butter Cookie Company - Serious Cookies

Smell the brown butter sea salt cookies in downtown Paso Robles courtesy of the Brown Butter Cooking Company's new location in the iconic Acorn Building at 12th and Park Streets. The popular shortbread cookie company has opened the 1,300-square foot spot, complete with a storefront directly under the brick building's acorn-topped clock tower. For more information visit their online store at www.BrownButterCookies.com.

• Sealed with a Kiss (SWAK) - Retro Cool

The popular store featuring retro, eclectic and, most of all, fun merchandise, has moved to Pine Street. Treasure hunters will find more cool stuff in the new location, right in the heart of downtown with an entrance on Pine Street. For more information visit www.SwakStuff.com.

• Sole Tree - a High-End Shoe Store

Owned by a young woman entrepreneur named Piper, this store is a dream come true for her. She had always wanted to open a shoe and accessories store in Paso Robles; and now she has! Specializing in all leather shoes from brands such as Born, Frye, Corso Como, Me Too and Kork Ease, as well as accessories and handbags, Sole Tree is the only high end shoe store in Downtown. For more information visit www.TheSoleTree.com.

• AndBe Boutique - Wine Lifestyle Goods

This store showcases the Paso wine lifestyle with everything from jewelry to premium leather jackets and linens from all over the world. Also the home of Paso Underground, a collective of small winemakers without tasting rooms. This group utilizes the store's back patio as a collective space to pour their wines for patrons. For more information visit www.Facebook.com/AndBeBoutique.

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.

Dining out for Thanksgiving? Here are 4 options in Paso Robles

Planning on dining out for Thanksgiving this year? There are a handful of Paso Robles restaurants who provide a warm, friendly place to spend the holidays with somebody else doing the cooking and clean up. The following restaurants will happily accommodate you on Thanksgiving, please call ahead for reservations to ensure you get a table.  

1. Artisan Paso Robles
843 12th Street
805.237.8084
www.artisanpasorobles.com

The acclaimed American restaurant by brothers Chris and Mike Kobayashi in the heart of Paso Robles is celebrating Thanksgiving with an inspired menu of traditional holiday favorites founded by Chef Chris Kobayashi’s personal dedication to showcasing the bounty of  foods produced on the Central Coast of California. Hours are 3:00 p.m. to 8:00 p.m.

 

2. Paso Robles Inn and Steakhouse 
1103 Spring Street
805.238.2660
www.pasoroblesinn.com

A treasured local tradition for those dining out is the special Thanskgiving buffet served in the historic Grand Ballroom of the Paso Robles Inn (or the Steakhouse dining room, your choice.) Items include traditional holiday fare, seafood stations and more. Hours are noon-8:00 p.m. Reservations recommended. 

 

3. Panolivo
1344 Park Street
805.239.3366 
www.panolivo.com

Open for Breakfast, Lunch and Dinner on Thanksgiving with your choice of a $27 3-course prixe fix dinner, an a la carte menu or Thanksgiving to Go, with all the trimmings. Open 11:00 a.m to 8:30 p.m. and serving a Kids Menu all day. Reservations recommended. 

4. Odyssey World Cafe

1214 Pine Street
805.237.7516
www.odysseyworldcafe.com  

Join us Thanksgiving Day for a home style meal in a comfortable setting with great food, including: Traditional Roast Turkey,  Mashed Potatoes & Gravy, Sweet Potatoes, Green Beans, Cranberries, Stuffing and Pumpkin Pie. We're open Noon-7pm. Call for reservations.