Inside Paso Robles

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

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.  

 

Win stocking stuffers and Discover Gift Ideas from Paso Robles!

This holiday season give the gift of the Central Coast! Enter to win an amazing bottle of wine compliments of the Paso Robles Wine Club, complimentary Wine Wrangler Wine Tours, Hearst Castle tickets, and holiday recipe cards. Weekly winners will be drawn through December 20, 2013. Enter on Facebook here! Or, enter to win  by signing up for our e-newsletter using promotional code Stockings2013.

Offering a festive Downtown filled with holiday lights, boutique shopping and unique galleries, Paso Robles is a great holiday destination featuring more than 250 wineries, numerous craft breweries, farm-fresh cuisine and a wide selection of accommodations. Visitors can purchase the perfect holiday gifts in Paso Robles or online - from that special bottle of wine to a wide array of hand-crafted items – check out the amazing gift ideas below!  

Vivant Fine Cheese Club – Many Cheeses if you Pleases!

sign up for their e-newsletter using promotional code Stockings2013. Click here to read more. - See more at: http://blog.travelpaso.com/#sthash.sIXYpidG.dpufOffering a festive Downtown filled with holiday lights, boutique shopping and unique galleries, Paso Robles is a great holiday destination featuring more than 250 wineries, numerous craft breweries, farm-fresh cuisine and a wide selection of accommodations. Visitors can purchase the perfect holiday gifts in Paso Robles or online - from that special bottle of wine to a wide array of hand-crafted items – check out the amazing gift ideas below!  Vivant Fine Cheese Club – Many Cheeses if you Pleases!

Sign up your friend 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. If you want to learn more and taste fabulous wines from one of the fastest growing wine regions in the world, then this is the club for you. For more information visit the online store at www.BuyPasoWine.com.

General Store Paso Robles – the Ultimate Artisan Stocking Stuffer!

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 visit www.Facebook.com/General.Store.Paso.Robles.

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-profits goals to share 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 Mourvèdre. 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, they produce and sell 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 12^th 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 Main 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.

Photos courtesy of TravelPaso.com.

 

Looking for that perfect, unique holiday gift? Why not add a little something for yourself by shopping in Paso Robles, CA. This artisan hamlet nestled in the coastal mountain range of central California, mid-way between Los Angeles and San Francisco, is just a three-hour drive from San Jose, making Paso Robles a centrally located destination for holiday shoppers.

Offering a festive Downtown filled with holiday lights, boutique shopping and unique galleries, Paso Robles is a great holiday destination featuring more than 250 wineries, numerous craft breweries, farm-fresh cuisine and a wide selection of accommodations. Visitors can purchase the perfect holiday gifts in Paso Robles or online - from that special bottle of wine to a wide array of hand-crafted items - check out the amazing gift ideas below!

- See more at: http://www.travelpaso.com/cm/experience_paso_robles/winter2013.html#sthash.XrQCWKto.dpuf

 

Find Artisan Gifts, Amazing Wine & Cheese Clubs, Win Stocking Stuffers, and Celebrate the Holidays in Paso Robles - See more at: http://www.travelpaso.com/cm/experience_paso_robles/winter2013.html#sthash.XrQCWKto.dpuf

Find Artisan Gifts, Amazing Wine & Cheese Clubs, Win Stocking Stuffers, and Celebrate the Holidays in Paso Robles - See more at: http://www.travelpaso.com/cm/experience_paso_robles/winter2013.html#sthash.XrQCWKto.dpuf

Find Artisan Gifts, Amazing Wine & Cheese Clubs, Win Stocking Stuffers, and Celebrate the Holidays in Paso Robles - See more at: http://www.travelpaso.com/cm/experience_paso_robles/winter2013.html#sthash.XrQCWKto.dpuf

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.

Autumn Pumpkin and Pepita Salad

by Tina Swithin

I am in love with fall! I love the colors, the crisp air and the smell of pumpkins!   I recently reached out to my friends at the Paso Robles Inn for a seasonal recipe to share with you, the readers of the Paso Robles Insider.  I was delighted to receive a recipe for Autumn Pumpkin and Pepita Salad straight from the Chef's kitchen!   Cheers to pumpkins!  

The Paso Robles Inn's Autumn Pumpkin and Pepita Salad

Ingredients:
4 medium size leafs organic Bib lettuce
½ cup roasted, salted and pepitas
½ cup roasted walnuts
1 cup, peeled julienne cut raw pumpkin
½ cup white balsamic vinegar
4 medium roasted asparagus
½ cup dried cranberries
¼ cup crumbled gorgonzola cheese
¼ cup extra virgin olive oil
1 fresh lemon
2 TBS balsamic vinegar reduction
½ cup grape tomatoes, cut in half

Preparation:
Marinade Julienne pumpkin in white balsamic vinegar
Cut asparagus into 1 inch sections
Place Bib lettuce leafs in a 8-9 inch bowl
In this order, layer ingredients on top of lettuce leafs: Asparagus, pumpkin, cranberries, walnuts, gorgonzola and grape tomatoes
Drizzle with olive oil, the juice of the fresh lemon, balsamic reduction

Suggested Pairings:
Justin Chardonnay, 2010 or Donati Family Vinyards Pinot Blanc, 2012

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.

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. - See more at: http://blog.travelpaso.com/#sthash.SPj274xL.dpuf

Pairings in Paso: Bristols Hard Apple Cider and Steamed Mussels

By Jennifer Knoll

Transitioning from summer to fall is bittersweet. We still have the warm sunny days but the nights are growing cooler with dusk coming quicker than ever.  On days when I can’t decide between red, pink or white I go for the next logical choice, hard cider!

Did you know there are actually two Paso Robles hard cider producers?

One is the quite well known Bristols Cider, part of Lone Madrone Winery. They make their traditional Bristols cider which is made from various local apples, fermented and aged in a combination of retired wine and bourbon barrels along with stainless steel and their new smaller production Pirate Series. All named after mercenary sea rovers; Blackbeard, Anne Bonny, Black Bart and Calico Jack, the distinct styles and personalities of each clearly reflect their name sakes.

The other local cider is the modest up and coming label  Scar of the Sea which is hand crafted by young wine maker Mike Guigni.

To kick off fall on a positive note, here is a real ’wow’ factor dish that pairs well with hard cider. It will definitely impress and is  economical, uncomplicated and quick. 

Bristols Steamed Mussels

2lbs mussels
2 shallots, sliced
5 cloves garlic, thinly sliced
1 link linguica sausage, finely diced
1 tablespoon olive oil
2 bottles Bristols Tradition Cider, 1 for cooking and 1 for drinking
Parsley to garnish
Warm crusty bread

In large pan or pot add olive oil and cook linguica until crisp. Add shallots and garlic. Stir often so they do not burn. Add 1 bottle Bristols. Let alcohol cook out, about 10 minutes. Add mussels. Cover with lid until mussels open up, about 5-8 minutes. Discard any mussels that do not open (trust me, you don’t want those) Serve in large bowl with crusty bread. Devour with an ice cold bottle of Bristols Hard Apple Cider.

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.

Thomas Hill Organics’ Refried Pumpkin Bruschetta

Thomas Hill Organics’ Refried Pumpkin Bruschetta
With pasilla chile, morbier cheeses, pumpkin and pomegranate seeds
Serve 4

Ingredients
2 cups of roasted pumpkin flesh or any other winter squash
1 stick of butter
1 sprig of sage
1 tsp allspice
8oz of morbier cheese, cubed
The seeds of 1 pomegranate
A little handful of sunflowers sprouts
4 charred pasilla chiles, peeled, seeded and slice thinly
1 loaf of rustic bread, preferably levain
1/4 cup toasted pepitas, (pumpkin seeds)
Pumpkin seed oil (optional)      
Kosher Salt and cracked pepper to taste.

In a large, thick bottomed sauté pan, over medium-high heat, place the butter to melt. As it starts bubbling add the sprig of sage, swirl around, and add the pumpkin.  As the butter takes on beautiful caramel notes, start folding the pumpkin into it. The idea is to steam off extra moisture from the pumpkin while building a more concentrated roasted pumpkin flavor.  Adjust seasoning, salt, cracked pepper and allspice; set aside.

Preheat the oven at 350F. Slice the bread, 3/4 inch thick, and toast. Lay on a sheet pan, and start building the bruschetta: pumpkin purée first, then roasted pasillas, morbier cheese, drizzle with a little bit of olive oil and place it in the oven until cheese starts bubbling. (About 15 mins).  As it come out, adjust seasoning once more with a pinch of salt and cracked pepper, top with petitas, pumpkin seeds, sunflower sprouts and pumpkin seeds oil if using.

Voila!

Bio: Thomas Hill Organics' Chef Julie Simon was born in Paris, France. At the age of twelve, her family moved to the southwest of France where they opened a bar and restaurant. Food brought her family together to cook, eat, laugh and share stories. After embarking on a path to study Law, Julie realized that her true passion was for cooking.

Inspired by her experiences growing-up around the family kitchen and table, she arrived in California to begin her culinary career. She has worked at Windows on the Water in Morro Bay with Pandee Pearson as well as The Park Restaurant in San Luis Obispo with Meagan Loring. Julie’s enthusiasm and her creative ability for unique pairings is a perfect match for Thomas Hill Organics. Her belief in nurturing strong relationships with local ranchers, winemakers, artisans and purveyors brings her back to the values she grew up with in France: Good Food Builds Good Community.

Don't get Spooked by CHEESE in Paso Robles!

 By Danika Reed

As the weather gets cooler and the leaves start to change, Halloween decorations hit the shelves and we all get to dust off our crock pots and dive into the season of comfort food!  This time of the year is perfect for incorporating cheese into every dish you make.  Cheese makes EVERYTHING better.. 

Are you ready to “fall” in love with the cheese that I consider to be the best cheese ever made. Rush Creek Reserve hails from Wisconsin and ripens to perfection this time of the year. Made in the fall of 2012, the Master cheesemaker responsible for this masterpiece allows it to hit the marketplace in October when it is at the peak of deliciousness!  The raw milk used in making this cheese imparts savory flavors of hay and the forages of Autumn.

At Vivant Fine Cheese, we will be busy in the coming months as the shipments are lined up every week until mid December!  So the key to enjoying this amazing cheese is don’t be spooked by the look and smell.  It is a Vacherin Mont d’Orr style cheese which originated in France.  The spruce wood that wraps the edge of the cheese keeps its creamy goodness inside but also imparts a woodsy flavor to the paste.  Though the rind of this cheese looks like moldy worms, once you cut off the “lid” the goodness inside will make you forget you were ever spooked!  At Vivant Fine Cheese, we call it a “spoon-cheese” because you can literally spoon it onto a fresh baguette or crisp cracker.

So go on and enjoy the spooky cheeses of the season with gusto!

 

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!

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! - See more at: http://blog.travelpaso.com/2012/03/cheesen-it-up-in-paso-robles-to-brie-or-not-to-brie.html#sthash.2ypefjdx.dpuf

 

Sunset's SAVOR The Central Coast: This Weekend!

by Tina Swithin

Recently named as one of the Top Five California Festivals by the Huffington Post, Sunset Savor the Central Coast is the place to be this weekend with festivities kicking off tomorrow, September 26th and continuing through Sunday, September 29th.

The main event is held at the renowned and historic Santa Margarita Ranch in San Luis Obispo County. Food and wine lovers unite to experience the most unforgettable culinary immersion adventure. Festival goers will sip more than 200 wines, indulge in culinary bites from over 30 local chefs, meet winemakers, brew masters and artisans, tour the Central Coast Pavilion and learn from Sunset Magazine's expert editors.

Excerpt from The Huffington Post: In its fourth year, this four-day food, wine and lifestyle festival has made a name for itself as the place to see and be seen. Festival goers will be delighted to rub elbows with celebrity chefs, such as Chef Michael Voltaggio, Chef Nathan Lyon and Chef Marcela Valladolid while watching live demonstrations and experiencing culinary adventures for the memory books. Over the four day event, the entire county of San Luis Obispo comes together to offer adventure tours, which are designed to showcase the ruggedly beautiful and idyllic regions of this majestic coastline destination. In addition, attendees will discover the latest trends in food, wine, gardening and travel from the experts at Sunset Magazine.

• Main Event: Saturday and Sunday, 11am - 5pm (click here for details)
• Adventure Tours: Various days, times and locations in SLO County (click here for details)
• Special Events and Dinners: Various days, times and locations in SLO County (click here for details)
• Don't forget! Sunset in the Vineyard at Vina Robles Ampitheatre with Colbie Caillat is THIS Saturday night!

Sunset in the Vineyard at Vina Robles Amphitheatre

Santa Margarita Ranch
22720 El Camino Real, Santa Margarita, CA 93453

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.

Pairings in Paso: Nelle Grenache and Carnitas Tacos

By Jennifer Knoll              

As summer is winding down, school and harvest are revving up; my friends, family and I are certainly working overtime.   Often one of hardest battles in life is working hard to make each day a little easier - finding balance.  Taking a few shortcuts along the way and still being able to provide a good home cooked meal makes me a happy girl! And that is exactly this recipe.

Don’t get me wrong, nothing beats the smell and feel of slow roasting a pork shoulder for hours on end. And for most who love to use the convenience of a crock pot, that vessel and I have never really become chums, maybe one day. Until then, this is my trick to easy, quick and ever  so tasty carnitas. A stop at La Reyna Market and Deli, I let them do the work for me.

Grenache is one of those wines whose bright playful fruit and spicy character pairs sublimely with meats that have been roasted with zesty herbs and spices. Rummaging through my cabinet I found a bottle of Nelle Grenache 2009 I had been holding on to. Nelle has been one of my most treasured boutique Paso Robles producers since winemaker Tyler Russell started this label. They are hand crafting Rhône-inspired wines from seductive West Side fruit.

If you have never had the chance to Nelle, what are you waiting for? Go! Now, seriously! Producers like this are what make the Paso Robles wine region so extraordinary. 

Easy Carnitas Tacos

For pickled red onions:
1 red onion, thinly sliced
½ cup apple cider vinegar
1 cup w warm water
1 tablespoon sugar
1 ½ teaspoon salt

Combine all ingredients in jar or bowl. Let sit at room temperature for at least 1 hour.  Store in refrigerator for up to a month.

1 pound Carnitas (from La Reyna or homemade)
Corn tortillas
Cilantro
Pickled Red Onions
Avocados
Queso Fresco
Limes

Throw corn tortillas on grill or burner and assemble to your liking.

Pair with your desired Paso Robles Grenache. Cheers!

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.

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. - See more at: http://blog.travelpaso.com/#sthash.fP1V3t37.dpuf