Menus Fall/Winter 2012-2013

The Restaurant and Wine Guide to the Central Coast

FALL/WINTER 2012-2013

Pappy McGregor’s, formerly the Crooked Kilt, has a new name and a new attitude; sourcing the freshest local ingredients, they take good times and their food seriously

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group R E S TA U R A N T S 3

4 RESTAURANTS MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Kenneth Volk

Santa Maria ValleyPaso Robles

48

Pappy McGregor’s

San Luis Obispo

25

This popular Irish pub opened its doors on St. Patrick’s Day in 2006 to an enthusiastic crowd, and has

remained a favorite for its outstanding Celtic hospitality. Locals love the upscale food, rarely found in any pub, by Pappy’s executive chefs Chris Beckett and Martin Beckett (yep, they’re brothers). They designed a contemporary menu that’s the same in both Pappy’s locations, downtown Paso Robles and SLO. You’ll fi nd something on their delicious menu to satisfy appetites of all ages, from their award-winning lobster mac & cheese to Hearst Ranch burgers with sweet potato fries, and the blue crab cake BLTA with thick-cut bacon, avocado, arugula, and bacon aioli. People often stop by for a pint of Guinness, a chilled martini, or glass of Tobin James Cabernet, and fi nd it impossible to resist their delicious, decadent appetizers: The crispy Ahi egg rolls feature sushi-grade, rare tuna with a Thai sweet and spicy dipping sauce; and the new steak and shrooms in Guinness au jus, cream, and parmesan ciabatta is fantastic with a 20-oz. draft of Guinness half & half. Monday through Friday happy hour provides a selection of appetizer and drink specials, and daily discounts for students with I.D.s. At Pappy’s they reward their customers with specials every weeknight.Owned and operated by cousins Donovan Schmit and Troy Larkin, these restaurateurs formerly owned Schooner's Wharf and Cafe Della Via in Cayucos. When they created Pappy McGregor’s they wanted their pubs to serve food as delicious as the food served in their restaurants. Since the Beckett brothers were their chefs, they invited them to make Pappy’s

as popular for great dining as it is for good drinks. They’ve been cooking their outstanding comfort foods for the cousins over 10-years now. “We pride ourselves on serving the best in comfort food with a modern twist and fl are, and presentation that pops when you see it,” explained Schmit. “We want to be thought of as more than a drinking spot. We want to be your eating spot for the Beckett’s great food.” The new menu, made from scratch, features cioppino, chicken or lobster pot pies, oysters Rockefeller, and additive beer-battered garlic fries. You’ll also fi nd classic fi sh & chips, nachos, corned beef, and pub wings. Pappy’s has always supported local businesses. They only serve local wines like Tobin James, Chateau Margene, Chronic, and Tolosa. Their local drafts include Firestone Walker, Figueroa Mountain, and Tap It. They purchase meats, fi sh, and produce from Hearst Ranch, Central Coast Seafood, Kaney

Foods, and the Berryman. They believe that when businesses support each other in the community, they make the community stronger. Pappy’s fun atmosphere, live music, good service, and fabulous foods has made it quite popular for private parties like reunions, receptions,

anniversaries, and birthdays (but there’s no outside catering). Both downtown Paso Robles and SLO Pappy’s feature several dining rooms and patios with fi re-pits where you can kick back in comfortable, oversized armchairs. They’re open for lunch and dinner seven days a week. “Pappy’s is a pub with heart,Schmit noted. It’s warm, comfortable, upbeat, fun, and inviting for all ages. You’ll always feel welcome here.

F E A T U R E D R E S T A U R A N T

Pappy McGregor’s Pub

1122 Pine St. Paso Robles238-7070

1865 Monterey St., San Luis Obispo

543-5458

P A P P Y M C G R E G O R ’ S P U B

Comfort Food Done AmazinglyBY KATHY MARCKS HARDESTY

Donovan Schmit, Troy Larkin, Martin Beckett, Chris Beckett

Paso Steakhouse

Paso Robles

12

Few visitors to Paso Robles wine country would imagine that a visit to a historic monument would provide

a fi ne dining experience, but that’s what you’ll fi nd at the Paso Robles Inn. From its beginning nearly 150-years ago, the inn has been the social hub for Paso Roblans. Adjacent to the popular Downtown Park, the inn features the crowd-pleasing Steakhouse, an excellent choice for dining at breakfast, lunch, or dinner. It’s one of Paso Robles most popular restaurants among locals, wine connoisseurs, and travelers who visit year round to explore Paso Roble’s artisan farms and wineries. Owned by the Martin Family since 1999, the Paso Robles Inn has served locals and travelers since 1864. It’s renowned for its beautiful gardens and natural mineral baths. This destination inn was built next to the main artesian well established by Franciscan Missionary Father Junipero Serra in 1797. The restaurant was renovated to make it more inviting, comfortable, and attractive to locals and travelers. The dining room is contemporary yet relaxed with comfortable over-sized booths, and huge picture windows showcasing the tranquil garden patio. The menus change seasonally, inspired by the produce the chef harvests at the peak of freshness from several organic gardens at the inn. Paso Roble’s bounty of artisan farms and ranches also supply them with freshly harvested vegetables, fruit, meats, seafood, olive oil, almonds, and cheese year round. The seasonal cuisine is focused on a farm-to-table theme in traditional dishes with modern-twists. There’s something delicious for every taste and budget on their menus. Delightful starters include: organic butter leaf salad with roasted hazelnuts, Asian pears, Gorgonzola cheese, and hazelnut vinaigrette; and California lettuce

wraps with organic butter lettuce, grilled chicken, grape tomatoes, avocado, lettuce, and balsamic reduction; and Kobe beef sliders with Cheddar, caramelized onions, grilled tomato, and cayenne pepper aioli. The dinner menu features: blackened halibut tacos with pepper jack cheese, smoked chipotle aioli, and coriander black beans; and pulled pork sandwich with provolone, coleslaw, and housemade barbecue sauce on sourdough baguette. House specialties will satisfy fi sh afi cionados who can choose: locally caught Morro Bay Halibut with Champagne beurre blanc and jasmine rice; wild Alaskan salmon fi let with Chardonnay sauce, and grilled potato cake; or butter-roasted lobster tail with choice of potato, and asparagus. There’s always a selection of Certifi ed Angus steaks, and combination plates. Pastas include: chicken pesto penne with roasted pine nuts and sun-dried tomatoes; and vegetarian’s love the portobello mushroom ravioli with Marsala, asparagus, and imported Parmesan cheese.

The fi replace and fi re-pit tables surrounded by cozy chairs on the patio offer guests an unforgettable ambiance. Guests love dining alfresco under majestic oaks near the bubbling brook and Koi ponds. You can enjoy dinner, or graze on appetizers with cocktails or wine. The extensive wine

list includes award-winning Paso Robles wines, specially selected imports, and Champagne. Upstairs in the popular Cattlemen’s Lounge there’s a full bar with happy hour on weekdays and live entertainment on weekends. The second fl oor patio offers guests alfresco seating overlooking the beautiful Downtown Park. If you’re looking for a unique Paso Robles wine country dining experience, you’ll fi nd it at the Steakhouse.


Paso Robles Inn Steakhouse

1103 Spring StreetPaso Robles

238-2660

P A S O R O B L E S I N N S T E A K H O U S E

Wine Country Dining in Paso RoblesBY KATHY MARCKS HARDESTY

Mama’s Meatball

San Luis Obispo

34

“More than just the best Italian, the best in global cuisine,” noted Jackeline Allegretta,

wife and partner of chef Nicola Allegretta at Mama’s Meatball Fine Italian Restaurant and Catering. “Chef Nicola and I invite you to experience the extraordinary, whether it is an intimate affair, extravagant, or traditional.” With 19-years of experience behind her, Jackeline and her professional staff can take care of every detail for your business meeting, private party, or wedding. She proudly explained: “We can prepare an amazing celebration for you with chef Nicola’s extraordinary global cuisine, from anniversary parties to the ultimate romantic wedding event, at any location.” Their full service catering customizes a special menu based on the international cuisine you prefer. That’s why they’ve continuously been awarded the Best Caterer on the Central Coast in The Knot Best of Weddings, and they proudly belong to Central Coast Wedding Professionals. The Wedding Wire ranked Mama’s Meatball among the best in Bride’s Choice Awards 2012. “Jackeline is on top of every detail for catering,” chef Nicola explained. “We can make every event an adventure in dining.” Jackeline customizes your event exactly as you want it, and she tailors the menu according to each client. Jackeline added: “Our goal is always to exceed the expectations of our guests.” At Mama’s Meatball Restaurant in SLO they recently expanded the dining area into two distinctive rooms: The 55-seat Tuscan room, and the original Capri room that seats 40. If either room is busy with a catered event, the other room serves their patrons who dine there frequently. Jackeline, who studied

architecture, redesigned the dining rooms with chef Nicola. Reminiscent of wine country in Tuscany, they offer the perfect setting for winemakers’ dinners featuring Central Coast wineries. Cooking has been a lifelong passion for chef Nicola; he started helping his mother Maria cook at the age of two. Raised in Bari, Italy, he began working in restaurants as a teenager. After graduating from the Italian Culinary Institute, his talent earned him cooking positions in France, England, Germany, and the Dominican Republic. In 1999 he moved to the U.S., cooking at Florida’s Epcot Center. He relocated to Los Angeles to cook, and fi nally moved to SLO to become chef at Benvenuti Restaurant. Two years later, chef Nicola opened his catering company and rented the kitchen that became home to Mama’s Meatball. Naming it after his Mother, he credits her for instilling in him a passion for cooking. Every meal at Mama’s Meatball

restaurant showcases the authentic Italian cuisine that we Americans fi nd so comforting. Chef Nicola makes fabulous classics, from spaghetti and meatballs in Bolognese sauce to fresh pizzas generously topped with pepperoni, mushrooms, prosciutto, and more. Perhaps even more popular

are his contemporary dishes, like salmon scoglio, a fresh, grilled fi let topped with clams, mussels, shrimp, and calamari with white wine sauce. Their wine list features fi ne wines from Italy and the Central Coast with choices by the half-glass, half or full carafe, or bottle. Whether you’re enjoying the restaurant, banquet room, or off-site catering, chef Nicola and Jackeline warmly invite you to become their next distinguished guests at Mama’s Meatball.


M A M A ' S M E A T B A L L

Experience the Best in Global Cuisine BY KATHY MARCKS HARDESTY

Mama’s Meatball

570 Higuera St. Ste. 130SLO

(805) 704-3744www.MamasMeatball.com

There are few wineries in the world that produce as broad a range of wine varieties as can Kenneth

Volk Vineyards. Where else can one enjoy wines made from Aglianico, Albarino, Blaufränkisch, Touriga Nacional, Negrette, Cabernet Pfeffer, Torrontes, Malvasia Bianca, Verdelho, old vine Mourvédre, Zinfandel, top-shelf Burgundy and Bordeaux grape varieties, and more at one winery? “We may not be the best at what we do but we are certainly the only ones who do what we do,” owner and director of winemaking, Ken Volk, said candidly. “I love the diversity of wine and with over 3,000 varieties of wine grapes it seems silly that the American marketplace is dominated by only a handful of them. I really enjoy introducing people to new grape varieties and fl avors.” After 33 vintages of making wine on the Central Coast, Ken has watched the region grow from obscurity to becoming a major player in the global fi ne wine market. Starting with Wild Horse in Paso Robles, which he sold to establish Kenneth Volk Vineyards, Ken has always sought out top vineyards in the fi nest regions for each grape variety he produces. Hardly surprising, Ken couldn’t imagine trying to make all of his wines from a single appellation. Kenneth Volk Vineyards (KVV) is based in the Santa Maria Valley where it grows winegrapes in its estate vineyard. Ken also leases and farms the Enz Vineyard in the Lime Kiln Valley appellation, and custom-farmed acreage at the Pomar Junction Vineyard in Paso Robles. Additionally, Ken purchases fruit from some of the fi nest vineyards throughout the Central Coast’s renowned wine

growing regions. Recently, they bottled the fi rst Albarino to be grown and produced in the Santa Maria Valley. Grown at Riverbench Vineyard, this Albarino comes from a neighboring vineyard across the river from KVV. A delicious, aromatic white grape, Albarino was originally grown in the Galicia region of northwestern Spain. Among KVV’s newest wine releases are the 2009 single-vineyard Pinot Noirs from the Bien Nacido, Sierra Madre, and Garey Ranch Vineyards of the Santa Maria Valley, and the Enz Vineyard of Lime Kiln Valley. “The 2009 vintage was a great one for Pinot Noir and each of these wines displays the unique fl avors and aromas of these distinguished properties,” Ken noted. KVV features a scenic winery and tasting room in Tepusquet Canyon, and has a second Kenneth Volk satellite tasting room in Paso Robles on Highway 46 West. Visitors to the Paso Robles

tasting room can enjoy the wines of both Kenneth Volk Vineyards and Lone Madrone in this beautiful, rustic garden setting. The friendly staff and intriguing wines made at Kenneth Volk makes visiting one of its tasting rooms an entirely enjoyable experience for sampling both mainstream and heirloom grape varieties.

In addition to its tasting rooms, KVV offers the Cellar Door Club: the only web-based, interactive wine club that allows members to select the wines that they want to receive versus a mandatory prefi x of wines. Regardless of whether it’s in the vineyard, the cellar or online, KVV has always been innovative in the tradition of fi ne winemaking.

F E A T U R E D W I N E R Y

K E N N E T H V O L K V I N E Y A R D S

Kenneth Volk Vineyards–A Diverse Portfolio

BY KATHY MARCKS HARDESTY

Kenneth Volk

Kenneth VolkVineyards

5230 Tepusquet Rd.Santa Maria Valley

938-78962485 Hwy 46 West

Paso Robles

237-7896

Adelina’s Bistro

Nipomo

37

On California's Central Coast some of our best dining spots are found off the beaten path. That's why

it's worth taking the road less traveled to reach Adelina's Bistro & Market Place at Trilogy Monarch Dunes in Nipomo. It’s a short drive from Highways 1 or 101 to this beautiful resort to enjoy uncommon meals. Chef Charles Weber's menu showcases the freshest foods of the season from local farms in an array of irresistible dishes. Locals shop the Central Coast Farmers' Markets but Weber purchases directly from local farms, ranches, and fi sheries to procure the fi nest ingredients for his farm fresh seasonal menus. Weber's menu changes twice weekly to showcase the fresh fi sh, poultry, and meats he procures. Although the menu is driven by the seasons frequent diners will always fi nd locally raised steak, main dish salads, and brick-fi red pizzas. Weber, a 35-year career veteran, has an impressive culinary background that's grounded in French classics yet his repertoire knows no borders. This passionate chef has cooked in destination restaurants from Chicago, New York, and San Francisco to the mid-West, Bahamas, and the Caribbean. In Napa he founded Zuzu, a favorite of Napa Valley's renowned winemakers. All of these experiences infl uence the chef's worldly palate and it's expressed in his creative menus. A favorite at Sunset Magazine's Savor the Central Coast, Weber actively participates in local wine and food fundraising events that support the community. Adelina’s serves breakfast, lunch, and dinner, each menu showcasing farm fresh selections. At breakfast you'll enjoy Weber’s omelets, eggs Benedict, and delicious breakfast burritos featuring a choice of spicy sausage or

bacon with hash browns. The freshly baked muffi ns and pastries are fi lled with seasonal berries, apples, or sweet pumpkin, as are freshly-baked desserts. The reasonable wine list, rare in upscale restaurants, offers Central Coast wines specially selected by Adelina’s management team. An array of wines-by-the-glass, priced under $10, always include many Central Coast favorites. Adelina's has become quite popular for its private dining rooms. Special events and catering manager, Aimee Sigala, arranges private parties or business meetings for 10 to 30 people, or in the Avila Ballroom that can accommodate 200 guests. The market place next to the kitchen features gourmet delicacies, wine, and groceries such as bread, cheese, cream, and eggs. Or you can pick up fresh sandwiches and pastries. Their freshly prepared foods are perfect for those days you don't want to cook or dine out. Their regular clientele appreciate their nightly specials featuring reasonably-priced

food and beverages: There are specials nights featuring martinis and margaritas, discounted appetizers including brick oven pizzas or fi sh tacos, and no corkage fee Thursday nights for bringing in wine cellar favorites; there's also Sunday Supper, a three-course gourmet meal including soup or salad, entrée, and dessert, only $16.50.

The popular nightly prix fi xe dinners include amuse bouche, spring salad or soup, entrée, and dessert. Weber’s fi ne entrées include bistro Angus fi let mignon with truffl e frites and bordelaise sauce, ahi with French lentils, sweet pepper and onions, or half “Rocky” chicken with Moroccan BBQ glaze. Weber’s fresh seasonal menu always offers fresh and healthy everyday meals, or a gourmet indulgence.


Adelina’s Bistro & Market Place

1645 Trilogy ParkwayNipomo

343-7510

A D E L I N A ’ S B I S T R O & M A R K E T P L A C E

Fresh Seasonal CuisineBY KATHY MARCKS HARDESTY

Lido

Pismo Beach

27

Kay’s Orcutt Country Kitchen

Orcutt

44

Veris CellarsPaso Robles

58

Marisol at the Cliffs

Shell Beach

31

Opolo Vineyards

Paso Robles

51

Discovering Opolo Vineyards is to uncover a place where the passion to create an

unforgettable experience and offer outstanding customer service is equally important as crafting wines that continually sell out and are now being savored by thousands of wine lovers all over the United States. The team at Opolo Vineyards – the name is from a sassy rose made on the Dalmatian Coast, a nod to co-owner Rick Quinn’s Serbian heritage – are warm, passionate and down-to-earth. They strive to “take the snobiness” out of wine tasting. Intimidation is unheard of and the tasting room feels a bit like home. On the weekends, the barbeque is going full-tilt, cranking out Opolo’s famous Cevapcici, a special Yugoslav sausage or Pizzas from the wood fi re pizza oven, made from scratch; all paired with their fabulous wines. Hospitality is key here, and everyone thoroughly enjoys a good time. On a hilltop that commands a striking view of the surrounding hills, a huge tent is erected each fall for the Harvest Festival. It’s an unforgettable event. The air is fi lled with the succulent aroma of whole roasted lamb, taste buds come alive to the nuances of Opolo wines, and the adventurous take off their shoes, roll up their pant legs and have a go at crushing grapes “I Love Lucy” style. The dedication to customer service at Opolo Vineyards is equally refl ected in their wines.

Nearly all of Opolo wines are estate vintages, meaning that they are vinted from grapes grown by the winery. The central operation comprises 98 rolling Westside acres in as idyllic a setting as the beautiful Paso Robles area offers. The climate here owes a great debt to the nearby Pacific Ocean. The cooling effect of the marine layer accounts for temperature swings – the diurnal range – that can be as great as 50 degrees from afternoon highs to morning lows. The sudden drop in temperature at night preserves the balance of natural acids in the grape. The result is well balanced, appealing wines. Generally about 10 degrees warmer than the Westside vineyards, Opolo also grows wine grapes on 200 East side acres in Paso. The contrast in climate and soil between their

East side and West side vineyards enables Opolo to produce 30 different wines, growing each variety of grapes within the environment it desires. With varieties from each vineyard in Paso Robles they are provided grapes that exhibit the fi nest

characteristics of the terroir in which they’re grown. Opolo Vineyards features an exceptional lineup of single varietals such as Cabernet Sauvignon, Zinfandel, Petite Sirah, Petit Verdot, and many others, as well as stellar signature blends.


Opolo Vineyards

7110 Vineyard DrivePaso Robles

238-9593www.opolo.com

O P O L O

Rick Quinn and Dave Nichols Photo: Steve E. Miller

Good Times for All at Opolo

Warm hospitality, picturesque landscape and delectable wines are prominent reasons why Paso Robles

has become recognized as one of California’s premier wine destinations, and a visit to the area’s most photographed winery property will not disappoint. Nestled on the Westside of Paso Robles, in the renowned Templeton Gap, Veris Cellars welcomes guests with lush gardens, a friendly ambiance, unparalleled vineyard views, exceptional wines, and a driving range. A driving range, you say?! Certainly! Allow us to explain our story… Veris Cellars, named for “Spring” or the “Produce of Spring” was formed in 2008, when a local entrepreneur and wine enthusiast, Matthew Talbert, purchased the property from the winery’s original founders. Established in 1990, the winery was just one of 18 commercial wineries in Paso Robles. With careful respect for the property’s time-honored traditions, Matthew enlisted the assistance of world-renowned winemaker, Chris Cameron to translate his vision of producing “world class wines” while maintaining the level of individual customer attention that he felt was one of the Paso Robles region’s greatest assets. Together with a team of dedicated individuals, each an expert in his/her respective fi elds, all parties collaborated to take Veris Cellars to the next level. Beginning with the original brand, JanKris, the team worked to convey quality, commitment, passion and a minimalist-intervention winemaking approach into each bottle. With a new look and new label, depicting the property’s historic 1892 Victorian home, the brand was ready for its reintroduction, and to rave reviews. By the end of 2008, a second label was in the works, and what began as an offhand conversation in a town car, soon solidifi ed into Veris Cellars’ second major venture. Centered on “the greatest golfer of all time,” and “an individual that worked harder than anyone at his trade,” the legend, Ben Hogan, would soon have a premium wine line dedicated

to his talent and achievements. With labels bearing famous images of the golfer, Ben Hogan Wines were instantly championed by Calloway Golf, and by the golfi ng community as a whole. Whether it is the delicious, award-winning Tribute Series, or one of several elite wine collections, each individually numbered and bearing a certifi cate of authenticity, each bottle beautifully depicts and commemorates Mr. Hogan. Two vintages later, it is entirely safe to say that Ben Hogan wines have found a place in the heart of wine afi cionados and golf enthusiasts alike. And the bonus…you’ve got it…our very own Ben Hogan driving range, where guests of Veris Cellars are invited to tee off into one of our stunning estate vineyards. Enter Veris Cellars’ third and fi nal brand, Nova Vita, or “new life.” Produced from the harvest of Veris Cellars’ most premium estate vineyard, this limited production, high-end brand is available exclusively in the Tasting Room. From a traditional Grenache Rosé to a bold and sensuous Petit Verdot, each of the Nova Vita wines have been hand-crafted with excellence in mind, delighting even the most discerning of palates. With over 200 acres making up the Veris estate, varietals such as Grenache,

Tempranillo, Petit Verdot, Pinot Noir, Syrah, Petite Syrah, Sangiovese, Zinfandel, Cabernet Sauvignon, Chardonnay, Viognier and several Port varietals fl ourish in the limestone rich soils and sun-kissed slopes. Visit Paso Robles’ premier wine tasting destination, and create your own experience. Gather around our tasting bar in our

newly renovated, historical Victorian home. Enjoy a glass of wine amidst our enchanting rose gardens. Feeling more adventurous? Unwind with a bucket of golf balls on our Ben Hogan Driving range. And if you’re in the mood for something extravagant, be sure to join us for one of our many elaborate winery events. Regardless of when you choose to visit, we promise a warm welcome, a generous selection of award-winning wines to suit your taste, and a one-of-a-kind wine tasting experience.


Veris Cellars

1266 N. Bethel RoadPaso Robles

805-434-0319www.veriscellars.com

V E R I S C E L L A R S

Home of JanKris, Ben Hogan & Nova Vita Wines

BY VERIS CELLARS

This gorgeous, oceanfront Cliff’s resort offers contemporary, pleasurable dining at their

hospitable Marisol restaurant, a nightly hot spot in Pismo Beach. Named after the Spanish words for “sea” and “sun,” the atmosphere is always friendly, relaxed, and fun in the dining room or dining alfresco on the sun-swept patio. But there’s much more than a great atmosphere at this popular eatery: Their team of experts keep guests coming back for more. At any given time, you’ll fi nd the superstars of Marisol interacting with their clientele. Not only do they share their wealth of knowledge about food and wine, they love their huge social network of guests. Marisol’s chef de cuisine Gregg Wangard prepares market-driven, modern cuisine and traditional favorites. His delicious menu is beautifully complemented by the award winning wine list created by wine director Jeff Chaney. Their charismatic maître d’ and social director, David Kline, always provides a warm, welcoming smile when greeting each guest, longtime regulars or newcomers. Wangard’s new American cuisine changes weekly, allowing him to offer a variety of temptations all made with the freshest seasonal ingredients. He personally shops at the Templeton Farmers’ Market, among others, hand-selecting the freshly harvested fruit and produce. He works directly with McCall and Windrose farms, and they deliver freshly harvested produce to his kitchen door. Morro Bay seafood is always featured, as is the fresh produce grown in the restaurant’s garden. “We always keep the locals’ favorite dishes, but there’s always something new to try that could easily become your new favorite,”

explained Wangard noting that early fall is a great time for fresh produce. “We purchased a thermo circulator and cryovac machine that allows us to sous vide and press fruits. We’re trying new things for the menu, using local ingredients that support the food community, and we’re having fun doing it.” Chaney, a Cal Lutheran graduate, was working in Santa Barbara wine country before he accepted the opportunity to become the wine director at Marisol. Their wine list offers varietals perfectly-suited for Wangard’s upscale cuisine. Fitting for wine connoisseurs as well as newcomers to wine appreciation, it offers a wealth of appealing varietals from the Central Coast’s best wineries, and wines from Europe and the New World. The wine list consistently earns Wine Spectator magazine’s prestigious “Award of Excellence.” “People can be intimidated by wine so I try to connect with the guests and make them feel comfortable,” said Chaney. “Very

often Marisol receives wine that’s in short supply and we recommend them to create unique experiences for people to enjoy in food and wine.” Chaney ensures there are always exciting new wines from SLO’s wine artisans by traveling the wine trails befriending winemakers. Marisol guests always receive a warm, personable

greeting from Kline, a popular Central Coast personality who’s lived here 15-years. He manages Marisol’s social network of over 3,000 followers. “I really enjoy taking care of people, making them feel welcome and part of the Cliff’s family,” Kline said candidly. “We have many Marisol regulars, and hotel regulars who return each year. Our guests enjoy a personal touch, and it’s my pleasure to ensure that they get just that.”



2757 Shell Beach Rd.Shell Beach

773-2511

M A R I S O L A T T H E C L I F F S

Eat, Drink and be MerryBY KATHY MARCKS HARDESTY

If you’re seeking a memorable dining experience, you’ll fi nd it at this delightful oasis at the Pacifi c’s edge. Lido at

Dolphin Bay Resort, rated among San Luis Obispo County’s fi nest restaurants by critics and national publications, provides contemporary California cuisine. Each menu is created from seasonal foods produced by local farms, ranches, and fi sheries. Farm-to-table cuisine has been the chefs’ mantra at Lido since it opened in 2006. Their award-winning wine list featuring exceptional Central Coast wines and international selections provides exceptional choices to enjoy with their delicious fare. Lido easily maintains its status as a prime dining destination because of its talented culinary team. Executive chefs Jacob Moss and Maegen Loring create California coastal cuisine with modern twists. Moss designs his menus to change with the seasons. Among his fall favorites, Moss recommended the pasta carbonara with roasted mushrooms, housemade pancetta, Calabrian chiles, and farm fresh egg. Their delicious starter courses always include the fi nest seafood from the Central Coast like Morro Bay oysters and Cayucos abalone. Lido consistently earns critical acclaim for outstanding dining from national publications. It has repeatedly earned Wine Spectator Magazine’s Award of Excellence for its wine list of over 450 selections highlighting the Central Coast, as well as domestic and international selections. A compilation of rare and limited wines from our renowned, artisan wineries in SLO County, it’s very personal for Todd Brown, director of food and beverage and resident sommelier. He keeps the constantly evolving list affordable for every taste and budget.

He also sees that it features an array of wines-by-the-glass specially selected to complement the chefs’ cuisine. Although the wine list is enticing, Lido never charges dining guests corkage fees for the fi rst two bottles. Restaurant manager and mixologist Chris Gonzales ensures that lounge guests enjoy perfect classic cocktails. Like great meals, he believes cocktails should be made with the fi nest ingredients that showcase the spirits. Dolphin Bay Resort & Spa, a Preferred Boutique Hotel member, is the only AAA rated, four diamond resort in Pismo Beach. Of course they never let their lofty position as a premier dining establishment stand in the way of providing a good time for their guests. Monday through Friday, Lido’s Sunset Happy Hour includes drink and appetizers specials from 3 p.m. to 6 p.m. Wine Tasting Tuesday on the popular seaside patio presents local wine tasting you’ll enjoy with fresh, gourmet pizzettas. Live music is performed in the lounge every

Thursday and Friday night from 6 to 9 p.m. On Saturday and Sunday Champagne brunch provides a delicious prixe fi xe, three-course breakfast enjoyed with bottomless mimosas, or guests may simply choose from the ala carte menu. A great meal at Lido should end with one of Loring’s delicious, hand-

crafted desserts, which provides a sweet conclusion: warm apple crisp with thyme ice cream, or the chocolate stout cake with pumpkin ice cream and pumpkin seed brittle. During the holiday season, Lido can create magical holiday dinner parties, private or business, in the Coastal Room, Penthouse Suite, or main dining room. Whether you’re celebrating a grand occasion or simply the end of the week, Lido will make it unforgettable.


Lido at Dolphin Bay Resort

2727 Shell Beach Rd. Pismo Beach

773-8900

L I D O A T D O L P H I N B A Y R E S O R T

Contemporary California CuisineBY KATHY MARCKS HARDESTY

Sea Venture

Pismo Beach

17

If you’ve never experienced the excellent dining atop the SeaVenture Resort, you’ll be pleasantly surprised upon

seeing the panoramic Pacific Ocean views. It’s best to dine early to catch those spectacular sunsets colored from beautiful pink and blue to shades of purple and orange. It’s a masterpiece in the evening sky year-round. SeaVenture is almost hidden away, tucked among residences alongside the beach. But once discovered it will become a favorite for romantic evenings out, or casual get-togethers with friends. General Manager Chet Hogoboom noted: “We’ve been offering great, contemporary coastal cuisine in the same great location for 25-years.” The dining rooms and the circular bar centered in the main dining room provide incredible ocean views. An additional dining room, perfect for private parties, features a heated deck for alfresco dining with unbeatable beach views. SeaVenture’s chef, Everett “Casey” Walcott, is passionate about life on the Central Coast. He brings that intensity into the restaurant kitchen where his seasonal menu reflects his love of great food that’s simply prepared. He prefers to let the quality of his ingredients, mostly from local farms, shine through. Before taking over SeaVenture’s kitchen, Walcott began cooking in great local restaurants in 1999 when he was hired at Bistro Laurent in Paso Robles. He learned the art of preparing classical French cuisine from chef Laurent Grangien. “Laurent taught me to keep my dishes simple and cook them to perfection,” Walcott remembered, “That’s still most important to me.” The chef keeps everyone’s desires in mind when creating his seasonal menus:

“I enjoy offering great food and healthy options for the wide variety of people who dine at SeaVenture.” Among this season’s entrees you’ll find choices like: Macadamia-crusted abalone with curried mango pineapple salsa; a 10-oz. filet mignon with pommes macaire and bacon-wrapped asparagus; and don’t miss the award-winning clam chowder, or the decadent house-made desserts. Chef Casey’s signature dish, “the SeaVenture,” offers a delicious saffron-tomato risotto topped with shrimp, scallops, clams, mussels, white fish filet, and spicy sausage. The excellent wine list, carefully chosen by dining room manager Simon Kovesdi, offers many local wines by-the-glass that pair beautifully with the cuisine. On Sundays, SeaVenture offers an a la carte breakfast and lunch menu, with live music from 3 to 6 p.m. on beach view patios where you can enjoy the small plates and specialty cocktails menus. Live bands perform Wednesday nights from 6

to 9 p.m., and on Thursdays, the wine corkage fee, normally $10, is waived. The lounge offers happy hour Sunday through Thursday, 4 to 6 p.m., with specially-priced cocktails, beer, wines, and an irresistible hors d’oeuvres menu. The beachfront hotel provides a convenient, quick-getaway for locals.

They provide catering for an intimate small group to wedding functions for 200 guests. It’s the only SLO County hotel and restaurant that’s literally on the beach where they can create stunning beach weddings and ocean view receptions. Whether you’re seeking a light, affordable meal, or you’re celebrating a special occasion and want to retire to an ocean view spa room, you’ll find your every need met at the SeaVenture.


SeaVenture Restaurant

100 Ocean View Ave. Pismo Beach

773-3463

S E A V E N T U R E

SeaVenture’s Contemporary Coastal Cuisine


Trends come and go in the world of fashion and restaurants, but there’s one style of cooking that

never grows old, classic Americana. The epitome of that American favorite is found at Kay’s Country Kitchen in Orcutt, where they’ve been keeping locals happy seven days a week since 1981. After 32-years, it’s still the favorite of locals for meeting over a cup of coffee or enjoying a rock solid breakfast or lunch. It’s the comfortable kind of eatery that Santa Maria wine country visitors wish they could fi nd for a hearty breakfast before heading off to the local wine trails. Family owned and operated, it’s owned by KayLynn Flagg who bought the popular café in 2000. Located in Olde Town Orcutt, it’s a great place to start the morning before work, or visiting Santa Maria Valley’s popular wine tasting rooms which are fairly close by. Kay started working there as a part-time waitress and fell in love with the sweet place. She seized the opportunity to become a restaurateur when, “The gentleman who owned it offered to sell it to me.” The quaint café was tiny at fi rst, and as business grew she often opened the door to a queue of regulars waiting for tables. “I’m a hometown girl, I grew up here,” explained Kay. “When the people next door said they’d sell me their property, I expanded.” She had the building restored to its original décor, era 1904. “It’s a hometown restaurant with mid-Western fl air. The restaurant has continued to fl ourish and it has been a sweet love affair for me.” Under the direction of Kay, the

Country Kitchen has become the heart and soul of Old Orcutt. Because the eatery continues to evolve, Kay updates the menu to keep her clientele satisfi ed. She’s more than willing to mix and match foods to create the perfect meal for her customers. Besides the old favorites of combination breakfasts, omelets, pancakes, and hearty burgers, Kay added some very popular treats: Orcutt hash, their signature dish that’s nearly big enough for two people, features ham, linguica, bacon, and sausage with home-fried red potatoes, topped with jack and cheddar cheeses, bacon n’ sausage gravy, and two eggs fried to order with a side of toast; and the Red Dragon sharp cheddar cheese melt with Welsh brown ale and mustard seeds atop a sirloin burger with grilled red onions and bacon served on grilled sourdough. The charismatic Kay has been popular with her customers since

she started waiting tables there, as have her children who work weekends: “I’ve always loved coming here and I spend my working hours doing what I love most.” She continually strives to ensure everything from the food to the service and the prices meet her guest’s needs: “You might

pay a bit more than you would at some of the other restaurants, but we give you a lot better food for the price.” She also offers banquet services, and thanks to moderate temperatures nearly year round there’s patio dining. Kay concluded, “We want to make sure your experience is going to make you think you don’t want to dine anywhere else.”



127 E. Clark Ave.Orcutt

934-4429

K A Y ’ S O R C U T T C O U N T R Y K I T C H E N

An American Classic in OrcuttBY KATHY MARCKS HARDESTY

Paso Roble’s newest winery, Broken Earth produces all of their wines from their Rancho Tierra Rejada Vineyard.

The Spanish name, which translates as “land of worked earth,” was the original name of the 2,500-acre ranch when it was planted with 520-acres of grapevines in 1973. One of the fi rst commercial vineyards in the region, its premium winegrapes were sold to Napa Valley wineries. Today those premium grapes are in the hands of an internationally experienced winemaker, Chris Cameron. The vineyard, purchased in 2006, has recently been planted with an extra 200-acres of winegrapes, including Vermentino, Verdelho, Cabernet Sauvignon, and Malbec. Broken Earth Winery is committed to sustainable farming and bolstering the premium quality reputation of Paso Robles. Using small winemaking practices on a larger scale, Cameron makes wines that express true varietal defi nition and are food friendly. Broken Earth tasting room, easily found alongside Hwy. 46 East, is open daily. There you’ll enjoy his wines under several labels like his delicious Pull Chardonnay and the Quadrant Rhone style blend which earned fi ve gold medals and was judged best of class. There’s a style of wine for every wine afi cionado. Their various labels, named Pull, Triptych, Shimmin Canyon, and Quadrant focus on different wine varieties or blends. Despite high quality standards he makes wines that offer consistently excellent quality for the price. He and his wife Ursula have many plans for upgrading the tasting room with renovations that will begin this fall. Cameron moved to Paso Robles in 2007, but he’s hardly new to the wine industry after working over 30 vintages.

Committed and passionate about all aspects of winegrowing and winemaking, Cameron has made wine in his native Australia, as well as Italy, France, Turkey, and California. He earned the award for Best Merlot Worldwide at the International Wine & Spirit Competition in London, and won Australia’s highly respected Jimmy Watson Memorial Trophy for his winemaking. A believer in minimalist intervention, he believes wines are inherently dependent on the vineyard and should translate from what’s on the vine to the bottle. His wines accurately refl ect the varietal style and the region in which it’s grown. And that has earned him outstanding scores from wine critics worldwide. There are two very unique aspects at Broken Earth Winery: You can become a winemaker, under the guidance of a master, and be involved in the winemaking process as little or as much as you want; or you can purchase fi nished wines with your own uniquely designed label. No matter

how intricate the label, be it original art or an intricate cut that can be amazingly delicate and lacey, they can produce one, a thousand, or more labels depending on your need. The varietals offered for the personally labeled wines, from the delicious Pull series, include Cabernet, Merlot, Cabernet-Merlot blend, or

Chardonnay. Only $25 per bottle, and they discount volume purchases. “Our philosophy is educating everyone. We put our staff through technical tastings,” said Cameron, an experienced international wine judge. “And we have chef Jeffrey Scott conducting educational food and wine tastings for the public.” All of which makes Broken Earth an experience you won’t want to miss.


B R O K E N E A R T H W I N E R Y

The Land of Worked EarthBY KATHY MARCKS HARDESTY

Broken Earth Winery Winemaker Chris Cameron with Vineyard Manager Tony Domingos.

Broken Earth Winery

5625 Hwy. 46 EastPaso Robles

239-2562

“We’re still here and still available,” said the warm-hearted chef and owner

of Popolo Catering, Leon Castillo, who’s famous for his delicious rotisserie chicken, Santa Maria style tri-tip, potatoes au gratin, and unique fusion cuisine. “This is the reinvention of Popolo Rotisserie & Café. People will never forget that name and now we’re living the life and dream of Popolo Catering.” This family owned business that’s managed by Leon is supported by his wife Kathleen and son Kenny. It’s busier than ever since he focused the business on full service catering. Leon proudly says that Popolo Catering can create the event of your dreams, whether it’s a small private gathering, an extravagant celebration, or a dreamy wedding. These professionals will happily take care of every detail for you. Leon explained the business has blossomed into something greater than it was with the new Popolo Catering, and they’re making dreams come true for people. Still in the original Popolo kitchen, they’re cooking the great foods his regular customers loved at the café. Leon and his talented cooks make everything from scratch. This is fi ne cuisine at its most creative, which he calls fusion, a merge of Italian, Mexican, and world famous Santa Maria style barbecue in one unforgettable dining experience. There’s everything from rotisserie chicken, steaks, salmon, or a whole pig roasted over red oak to an array of freshly baked breads, salads, side dishes, and elaborate desserts. “People ask if I can cook their mom’s Cuban foods for their event,” Leon noted. “I always say yes, we can do it. We can provide any combination of

specials foods from our menus, and much more.” Popolo can handle any event, gourmet dinner for two, business retreats, or big family style weddings. You can order dinner-to-go for two people if you call early that morning or a day ahead. With a catering company of this quality level and experience, every customer small or large can count on them to be there every step of the way. They help you create the menu you’ve dreamed of, confi rm the necessary contracts and permits, fi nalize details, and take away the stress. Popolo Catering’s upcoming projects include providing their clientele every service for an upcoming event or wedding. Leon’s staff is training to book fl ights, vacations, or business conferences. He will also have professional wedding consultants who arrange every small detail, from invitations, dinners and the fl orist, to the wedding cake specialist, photographer,

DJ, and the minister. It’s not just Leon’s expertise that keeps his satisfi ed clientele coming back again and again. He’s become one of the most popular caterers in SLO because he cares about people. Weddings have special meaning for Leon, who personally serves the bride and groom

their dinner and tells them: “We’re proud to serve you your fi rst meal as husband and wife.” Seeing their beaming faces and hearing the thanks he gets for making their wedding day unforgettable makes him very happy. “When people say, ‘Oh my gosh that’s the best chicken or tri-tip I ever had in my life,” and when I see the smiles on their faces, that’s my reward.”


Popolo Catering

1255 Monterey St., Suite B

San Luis Obispo

543-9543

P O P O L O C A T E R I N G

The New Popolo CateringBY KATHY MARCKS HARDESTY

Broken Earth

Paso Robles

56

Popolo

San Luis Obispo

33

PublishersBob RuckerAlex Zuniga

ContributorsKathy Marcks HardestyRyan Miller

DesignersDora MountainBrendan RoweJenny GosnellTony Koster

AdvertisingColleen GarciaKaty Gray Meg Korgan Leslie NeighborsRhonda O’DellLaura ReeseRene RodriguezTracey Joyner ScuriGeorgia ShoreChris Terry

PhotographySteve E. Miller

1010 Marsh St., San Luis Obispo, CA 93401 (805) 546-8208MENUS ©2012

MENUS is published & distributed throughout Northern Santa Barbara County & San Luis Obispo County every April & October. Put your menu in front of 250,000 Central Coast residents & tourists. Please call (805) 546-8208 to make your reservations for the next issue of MENUS.

Next Issue: Spring/Summer 2013Reservation deadline: March 21, 2013Published: April 4, 2013

The restaurant and wine guide to the Central Coast

The Gardens of Avila, one of our most popular local restaurants, recently changed its chef. Now

under the guidance of executive chef Robert Trester, it’s become even more popular for his contemporary and classic dishes focused on seasonal, farm fresh cuisine. This enthusiastic chef redesigned every menu served throughout the day, and added Sunday brunch. Those are just some of the changes Trester made with the intention of making this restaurant a destination for unforgettable dining experiences. One of the main reasons Trester accepted the position was the one-acre fruit and vegetable garden near his kitchen door. He soon asked their master gardener Ralph Johnson to increase it to two fl ourishing acres. Trester is passionate about hand-harvesting fruits and vegetables at the peak of its season, choosing from 35 varieties of tomatoes, 12 varieties of peppers, colorful cranberry beans, corn, herbs, and delicate edible fl owers to garnish his contemporary dishes. Such farm fresh access allows him to keep the menus constantly evolving with each season. Sycamore Mineral Springs, celebrating over 100 years, is part of the Boutique Hotel Collection owned by King Ventures. The owners have maintained Sycamore’s legacy as a historic California mineral springs resort. A favorite gathering spot, this spectacular resort is one of the Central Coast’s shining stars. Nestled among the tree-covered hills and meadows in Avila Beach, it features a spa, mineral spring-fi lled hot tubs, meditation garden, and outstanding restaurant serving locals and guests throughout the day. The moderate climate in Avila Beach allows for weddings, banquets, small parties, and dining alfresco nearly

year round. Weddings in this romantic location always motivate brides to praise the staff for creating a fairytale wedding. Sycamore Mineral Springs can accommodate your every need: business meeting, relaxation and health benefi ts, or weekend getaways. It consistently earns New Times reader awards for Best Spa and Best Weekend Getaway. The passionate chef brings 15-years of professional cooking experience at top restaurants across the nation with renowned chefs Norman Van Aiken, Todd English, Mark Gold. Trester’s fall menu spotlights Central Coast farms and the artisans who tend them in dishes like: roasted corn soup with pork belly, tomato, and smoked jalapeno; and braised pork osso buco with crispy polenta, local mushrooms, and sauce mornay. An excellent new menu addition is the “garden party,” fi ve-courses of seasonal, spontaneous creations from the kitchen. This fresh meal can be perfectly complemented with select wines for a

nominal additional fee. The lounge menu features crispy pork belly sliders, freshly-picked, garden tomato gazpacho, and other appetizers that are only half-price during the weekday happy hour from 3 to 6 p.m. The new Sunday brunch features starter, entrée, and bottomless mimosas for only $29.

Breakfast and brunch choices always include classics like eggs benedict with potatoes, or rolled omelet with garden greens and fresh vegetables. The chef’s consistency in quality has quickly earned him acclaim. “I want to bring Sycamore up to the level of the top restaurants here, and to have chefs trying to keep up with us,” Trester said seriously. “I want this to be one of the best restaurants in the county.”


The Gardens of Avila

Sycamore Mineral Springs

Resort1215 Avila Beach Dr.

San Luis Obispo

595-7302

T H E G A R D E N S O F A V I L A

A Central Coast GemBY KATHY MARCKS HARDESTY

Gardens of Avila

Avila Beach

21

ell aren’t you lucky? You’ve been granted access to an unparalleled guide to

food and drink on the Central Coast. Actually, you were savvy enough to pick

up this fantastic fall publication, so maybe it wasn’t luck after all. Let’s call it skill.

Speaking of which, the chefs and winemakers, brewers and producers whose wares

are listed here will blow you away with their talent and drive. If you’re hungry, thirsty,

and looking for the perfect place to satisfy some cravings, be glad that skill, luck, or

whatever brought Menus to you.


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Our restaurant is a casual, relaxing lodge environment with beautiful

garden views from each of the three intimate dining rooms.

Outdoor Dining AvailableOur unique alfresco dining kivas are cozy rock alcoves with fireplaces and colorful

tile mosaics.

Serving lunch & dinner daily.Here is a sampling of our menu:

Entertainment every evening in our Fireside Lounge, featuring everything from acoustic solos, folk, and

Karaoke to the best rock on the Central Coast

LunchAll-you-can-eat Soup & Salad Bar plus menu items featuring Club, Prime Rib, and Grilled Reuben Sandwiches, Burgers, Fish Tacos, Oriental Chicken Salad, and Steak Quesadilla.

Dinner Served Daily 5pm-9pm Reservations recommended 927-4200 ext 2111

Appetizers—Crab Cakes, Garlic & Goat Cheese Crostini, Blackened Seared Ahi, Sauteed Mushrooms.

Salads—Chinese Chicken Salad, Caesar Salad, Blackened Seafood Salad

Entrées—Filet Mignon, New York Steak, Skewered Pork Loin, Chicken Piccata, Grilled Salmon, Eggplant Parmesan, Vegan-Grilled Vegetable Teriyaki

View our full dinner menu at cambriapineslodge.com

2905 Burton Dr., Cambria (805) 927-4200

After enjoying entertainment or dinner spend the night – look for our Escape Coupon every week in New Times

6 RESTAURANTS

Addamo Tasting ............................48, 52

Adelaida Cellars...................................51

Adelina’s Bistro & Market Place at Trilogy at Monarch Dunes ...........9, 37

Apple Farm ..........................................41

Baileyana Winery .................................58

Bayside Cafe ........................................25

Black Sheep Bar & Grill .......................19

Buffalo Pub ............................................8

Blue Skye Cafe .....................................40

Bon Temps ...........................................32

Broken Earth Winery .............. 50, 54, 56

Cal Poly Continuing Education ...........42

Calcareous Vineyard ............................54

Cambria Pines Lodge ............................5

Castoro Cellars ..............................54, 56

Catering by Chef Charlie .....................42

Cayucos Cellars ...................................54

Central City Market .............................13

Chop Street .........................................19

Chronic Cellars ....................................54

Core Wine ............................................52

Destination Drivers ..............................55

Eberle Winery ................................53, 54

EP Koberl ...........................................6, 7

Far Western Tavern ..............................23

Fermentations ......................................46

Flying Dutchman ..................................17

Gardens of Avila Restaurant at Sycamore Mineral Springs Resort ...20, 21

Good Tides Coffee House ..................23

Halter Ranch Vineyard .........................54

Hoppe’s Garden Bistro ........................21

Il Cortile Ristorante .............................10

J. Lohr Winery ................................ 47, 54

Jin Noodle House ................................33

Kay’s Orcutt Country Kitchen ...... 43, 44

Kenneth Volk Vineyard .....48, 52, 54, 59

Kiler Ridge Olive Farm ........................54

Klondike Pizza ........................................5

Las Cazuelas Restaurant ......................34

Lido at Dolphin Bay Resort ...........26, 27

Lolo’s Mexican Restaurant ..................39

Lucas & Lewellen .................................52

Lucias Wine Co. ...................................52

Mama’s Meatball ...........................16, 34

Marisol at The Cliffs ......................30, 31

Maya Mexican Restaurant ...................45

McKeon-Phillips Winery ......................52

Mitchella Vineyard & Winery ..............54

Mo Tav ..................................................39

Moonstone Beach Bar & Grill .............18

Natural Cafe.........................................35

New Frontiers Natural Foods ..............29

Nishimori Landscape & Design, Inc. ...45

Old Town Market .................................52

Opolo Winery ..................................2, 51

Ostrich Land USA ................................14

Pappy McGregors ............. Cover, 15, 25

Paso Robles Inn Steakhouse .........12, 22

Pasolivo Olive Oil ................................14

Popolo Catering ............................33, 36

Radisson Santa Maria ..........................35

Ragged Point Inn .................................28

The Rib Line ...........................................3

Robin’s Restaurant ...............................37

Roost ....................................................40

Rooster Creek ......................................12

Rotta Winery ........................................54

San Luis Obispo County Farmers Market Association ...............44

Sea Venture Resort ........................ 17, 38

Shakers Steakhouse .............................29

Sierra Madre Vineyard .........................52

Silver Horse Winery .............................46

Splash Cafe ............................................8

Summerwood Winery ..........................55

Sunshine Health Foods & Cafe ...........11

Talley Vineyards ...................................53

Thomas Hill Organics ..........................24

Treebones Resort ................................32

Veris Cellars ...................................49, 58

Villa San-Juliette Winery ...............55, 57

Vista Del Rey Vineyards .......................55

Wild Horse Winery & Vineyards .......................................................55, Back Cover

Windows on the Water ........................11

Woodstock’s Pizza, Inc. .......................27

advertisingINDEX

The restaurant and wine guide to the Central Coast

cocktails · appetizers · dinner · dessert 998 monterey street, san luis obispo 805.783.1135 | www.epkoberl.com

Wine Country Dining in downtownsan luis obispo

PHOTO BY DEBORAH DENKER

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cocktails · appetizers · dinner · dessert 998 monterey street, san luis obispo 805.783.1135 | www.epkoberl.com

Wine Country Dining in downtownsan luis obispo

PHOTO BY DEBORAH DENKER

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(805) 544-5515717 Higuera St.San Luis Obispo

LUNCH & DINNER 11AM–10PMFULL BAR OPEN ‘TIL 2AM

WE DELIVER!CALL OR ORDER ONLINE

NFL TICKET free wi-fi

check for details · SEE OUR FULL MENU ONLINE AT: www.BuffaloPubandGrill.com

MENU SAMPLING

check for details ·

Tastes& Tidbits

FRESH MADE HUMMUSWith grilled pita bread

& market vegetables $8.95

TWO CARNITAS TACOSSlowly cooked pork shoulder

with jalapeño, tomato, onions, shredded cabbage cilantro & hot green sauce $6.95

VEGETARIAN QUESADILLAwith sautéed fresh spinach,

mushrooms, julienne carrots, tomatoes, bell peppers, American

cheese & green tomatillo salsa $7.95

HOUSE SANDWICHES

CHICKEN PESTO SANDWICHChicken breast marinated with fresh herbs & charbroiled to perfection.

Served on our fresh baked roll brushed with sundried tomato, pesto & melted provolone cheese. $8.95

TRIPLE TURKEY AVOCADO MELT

Grilled turkey breast, apple smoked bacon, red onions, tomatoes, pepper

jack cheese, avocado & aioli on sliced sourdough bread. $8.95

OUR FAMOUS GRILLED PASTRAMI SANDWICH

With Swiss cheese, grilled onions, pickle wedges & mustard on a

Dutch crumb roll. $9.95

SALADSNICOISE AHI SALADSeared ahi tuna encrusted

with sesame seeds & brushed with tomato pesto, over market

greens with avocado, fresh corn, tomatoes, red onion & kalamata olives with crushed black pepper

citrus vinaigrette. $13.95

SPINACH & GOAT CHEESE SALAD

Goat cheese & fresh basil on toasted bread with baby green spinach,

sundried tomatoes, red onions & hard egg crumbles tossed in our apple smoked bacon vinaigrette $9.95

BARBECUED SHRIMP & AVOCADO SALAD

Olive oil seared shrimp, apple smoked bacon, fresh corn, red onions, tomatoes, hard egg, fresh mushrooms

& your favorite dressing $13.95

BURGERSBIG CHIEF BURGERCharbroiled fresh ground

premium beef with lettuce, tomato, red onions & pickles $7.95

BUFFALO MEATBUFFALO BURGER

(the only one in the county)Try our delicious 100% buffalo

meat Buffalo Burger! Charbroiled ground natural buffalo meat with lettuce, onion, tomato and pickles

on a toasted bun. $9.95

HAPPY HOUR BIG DEAL!

A BURGER & A BEER FOR $8.95 Our Big Chief

Burger & a pint of any $3.50 beer

SUNDAY FOOTBALL HAPPY HOUR starts@10am

PUB PLATESTHE LITTLE

SHEPHERD’S PIEWith real mashed potatoes, slowly cooked ground beef, fresh corn,

onions, peas, carrots & melted cheese. Served with a house salad too! $9.95

BARBECUED BABY BACK RIBS & FRIES

Brushed with honey barbecue sauce, chargrilled & served with

house hand-cut fries $10.95

EVERY MONDAY!

PINT NIGHT!LUNCH & DINNER SPECIALS EVERYDAY!

LIVE MUSIC ONTHURSDAY’S

FOLLOWED BY

all pints & super wells & select appetizers!

• Breakfast •Egg Sandwiches, French Toast, Omelets, Pastries, Burritos

• Chowder & Chili •Famous Clam Chowder in Sourdough Bread Bowls

• Seafood & Chips •Fish & Chips, Oysters, Calamari, Scallops

• Steamed Clams •• Seafood Sandwiches •

Fish Sandwich - Cod, Grilled or Smoked Salmon,Grilled Ahi Tuna, Grilled Calamari

• Seafood Tacos •Fish Taco , Grilled or Smoked Salmon,

Grilled Ahi Tuna, Grilled Shrimp

• Burgers & Dogs •• Chicken •

Chicken Strips & Chips, Chicken Sandwich,Chicken Taco, Chicken Salad

• Sun Pizzas •Fresh Tomato & Cheese, Grilled Shrimp, Smoked Salmon

Pepperoni, Veggie

• Deli Sandwiches •• Salads •

Fresh Seafood Salads, Garden Salads

• Beer & Wine Available •• Pastries & Desserts •

Sun Tarts, Pastries, Cookies, Pies, Cakes, etc.

• Artisan Breads •BaguettesCiabattaFocaccia

Sourdough

• Party Platter Catering Available •Special Bakery Orders Welcome

• Handcrafted Chocolates •Truffles

Chocolate BarsGift Boxes

Wedding Favors

Take Out / Phone In Available1491 Monterey Street • SLO

(805) 544-7567Order ONLINE for pickup or delivery at

splashcafe.com, splashbakery.com or menuclub.comVisit Our Original Location 197 Pomeroy • Pismo Beach

(805)773-4653HOURS: Open Daily at 7:00 am

splashbakery.com • sweetearthchocolates.com • splashcafe.com

Serving Breakfast · Lunch · DinnerFeaturing our Award Winning Clam Chowder

A Sampling of our Menu


1645 Trilogy Parkway Nipomowww.adelinasbistro.com

805.343.7510Reservations RequestedFor private parties and events please contact our Events and Catering Director at 805.343.7505

Celebrating

locally inspired cuisine infused with international flavors from throughout southern Europe and the Mediterranean.

Utilizing the freshest ingredients from local

farmers market.

Serving Lunch and Dinner Wednesday - Sunday

Tuesday Night Pizza, Salads and Cocktails

Sunday Brunch and Sunday Suppers

Private dining available for parties of 10 to 250

Closed Mondays


Dining AlfrescoPaso Robles Fine Dining Italian Restaurant

www.ilcortileristorante.comDinner 7 nights a week | 608 12th Street | Paso Robles CA | 805.226.0300

DINNER MENU

ANTIPASTICALDI

Grilled octopus with fresh vegetable marinati in a spicy vinaigrette

Grilled fresh calamari paillard, marinated with shrimp and scallop in olive oil and lemon

Capesante – seared scallops with red bell pepper puree, seasonal mushrooms and a touch of truffl e oil

Sweet corn and goat cheese “sformato” – sweet corn and goat cheese souffl é with seasonal mushrooms

Pan roasted quail stuff ed with prosciutto fi lled tortellini in a sweet wine reduction

FREDDIInsalata with arugula, cucumber, melon and shaved parmigiana in a bellini dressing

Tuna tartare – with avocado, cucumber and black truffl e in an Italian “ponzu” sauce

Duck prosciutto – with carmalized onions with gorganzola sauce

MOZZARELLAInsalata caprese – seasonal heirloom tomatoes with fresh burrata, basil and balsamic vinaigrette

Crostini con burrata, carmelized fennel and pancetta in a balsamic reduction

Mozzarella Tasting – Fresh burrata, mozzarella di bufala and mozzarella di gioia del colle with crostini and olive oil

Piatto di formaggio – Cheese plate with a variety of imported Italian cheeses

Combination of cheese and meats

PRIMIAll our pastas are homemade

Pappardelle al cinghiale – Homemade pappardelle with wild boar

Fettucine alla vitello brasato – Kabocha squash fettucine with a braised veal sauce

Beef cheeks tortelloniTortelloni made with roasted, seasoned beef cheeks in a sweet wine reduction fi nished with white truffl e oil

Tortellini parma cotto – Tortellini fi lled with imported parma cotto prosciutto in a creamy truffl e sauce

Spaghetti di nero alla sugo di aragosto – Squid ink spaghetti with Maine lobster in a spicy tomato sauce

Pasta verdi al frutti di mare – Tarragon pasta with shrimp, scallops, clams and mussels in a white wine sauce

Risotto al barolo – Risotto with barolo wine and fontina cheese

Risotto del giorno – Risotto of the day MP

SECONDIFiletto al pepe verde – Filet mignon with a green peppercorn sauce

Agnello brasato – Lamb shank braised in red wine and herbs with fresh polenta

Vitello ai funghi porcini – Veal chop with porcini mushroom sauce, fi nished with truffl e oil

Branzino al brodetto – Grilled branzino fi let in a light lobster broth

Filetto di salmone – Grilled salmon with fresh olive oil, lemon and herbs

All Secondi entrees are accompanied with fresh vegetables in season

SIDESFresh vegetable of the day | Pasta | Parmesan risotto


DINNER NIGHTLY � BAR SPECIALS & LIVE MUSIC

On The Water � 699 Embarcadero (Upstairs), Morro Bay(805) 772-0677 www.windowsmb.com

There’salways

a reason to celebrate.

OCEAN ROSE ABALONE- Locally Raised -

Radish, Wakame Salad, Black Tobiko Caviar, Wasabi Butter, Sweet Soya

ROOT BEER BRAISED PORK BELLYQuail Egg, Apple Cider Gastrique,

Pumpkin Nage, Baby Frisée

WARM SPINACH SALADCandied Walnuts, Cherry Tomatoes,

Poached Egg, Red Onions, Goat Cheese, Roasted Shallot Vinaigrette

FRISÉE SALAD Bleu Cheese Crumbles, Croutons, Warm

Cranberry-Bacon Vinaigrette

LOCAL MORRO BAY BLACK COD- Award-Winning -

Warm Herb Tomato Salad, Wilted Spinach, Avocado, Prosciutto Caponata

SEARED RARE FIJIAN AHIPad Thai Stir Fry, Papaya-Dikon &

Honvit Microgreen Slaw, Lemongrass Vinaigrette, Pickled Watermelon

Rind, Sweet Soya

OAK FIRED LAMB SIRLOINCurried Chick Peas, Fire Roasted

Winter Vegetables, Tamarind Wine Jus, Mint Vinaigrette

MAPLE LEAF FARMS DUCK BREAST Roasted Pearl Onions, Wilted

Dandelion Greens, Exotic Mushrooms, Port Wine Gastrique

Starters

Entrees

415 Morro Bay Blvd. Morro Bay, CACafé Hours: 11am-5pm Mon-Fri | Sat 9am-5pm | Sun 10am-4pm

Store Hours: Mon-Sat 9am-7pm | Sun 10am-5pm

805-772-7873www.sunshinehealthfoods-shinecafe.com

ince 1973 Sunshine Health Foods has been providing the Central Coast with healthier and more sustainable food choices. Our most recent venture, an expanded Shine Café, combines this original vision with a modern spin on globally inspired vegan fare. We are strongly committed to using the freshest produce we can fi nd while supporting local farms and organic practices. Certifi ed organic ingredients make up over ninety percent of our menu, including all cooking oils, spices, grains, nuts, beans, and produce. We embrace the opportunity to serve the central coast healthy food that tastes good too.

• Menu items include tacos, tostadas, spring rolls, wraps, soups, salads and specials

• Gluten and allergy free options available• Breakfast served Saturday and Sunday mornings

ince 1973 Sunshine Health Foods has been providing the Central Coast with healthier and more sustainable food choices. Our most recent venture, an expanded Shine Café,


Few visitors to Paso Robles wine country would imagine that a visit to a historic monument would provide

a fi ne dining experience, but that’s what you’ll fi nd at the Paso Robles Inn. From its beginning nearly 150-years ago, the inn has been the social hub for Paso Roblans. Adjacent to the popular Downtown Park, the inn features the crowd-pleasing Steakhouse, an excellent choice for dining at breakfast, lunch, or dinner. It’s one of Paso Robles most popular restaurants among locals, wine connoisseurs, and travelers who visit year round to explore Paso Roble’s artisan farms and wineries. Owned by the Martin Family since 1999, the Paso Robles Inn has served locals and travelers since 1864. It’s renowned for its beautiful gardens and natural mineral baths. This destination inn was built next to the main artesian well established by Franciscan Missionary Father Junipero Serra in 1797. The restaurant was renovated to make it more inviting, comfortable, and attractive to locals and travelers. The dining room is contemporary yet relaxed with comfortable over-sized booths, and huge picture windows showcasing the tranquil garden patio. The menus change seasonally, inspired by the produce the chef harvests at the peak of freshness from several organic gardens at the inn. Paso Roble’s bounty of artisan farms and ranches also supply them with freshly harvested vegetables, fruit, meats, seafood, olive oil, almonds, and cheese year round. The seasonal cuisine is focused on a farm-to-table theme in traditional dishes with modern-twists. There’s something delicious for every taste and budget on their menus. Delightful starters include: organic butter leaf salad with roasted hazelnuts, Asian pears, Gorgonzola cheese, and hazelnut vinaigrette; and California lettuce

wraps with organic butter lettuce, grilled chicken, grape tomatoes, avocado, lettuce, and balsamic reduction; and Kobe beef sliders with Cheddar, caramelized onions, grilled tomato, and cayenne pepper aioli. The dinner menu features: blackened halibut tacos with pepper jack cheese, smoked chipotle aioli, and coriander black beans; and pulled pork sandwich with provolone, coleslaw, and housemade barbecue sauce on sourdough baguette. House specialties will satisfy fi sh afi cionados who can choose: locally caught Morro Bay Halibut with Champagne beurre blanc and jasmine rice; wild Alaskan salmon fi let with Chardonnay sauce, and grilled potato cake; or butter-roasted lobster tail with choice of potato, and asparagus. There’s always a selection of Certifi ed Angus steaks, and combination plates. Pastas include: chicken pesto penne with roasted pine nuts and sun-dried tomatoes; and vegetarian’s love the portobello mushroom ravioli with Marsala, asparagus, and imported Parmesan cheese.

The fi replace and fi re-pit tables surrounded by cozy chairs on the patio offer guests an unforgettable ambiance. Guests love dining alfresco under majestic oaks near the bubbling brook and Koi ponds. You can enjoy dinner, or graze on appetizers with cocktails or wine. The extensive wine

list includes award-winning Paso Robles wines, specially selected imports, and Champagne. Upstairs in the popular Cattlemen’s Lounge there’s a full bar with happy hour on weekdays and live entertainment on weekends. The second fl oor patio offers guests alfresco seating overlooking the beautiful Downtown Park. If you’re looking for a unique Paso Robles wine country dining experience, you’ll fi nd it at the Steakhouse.


Paso Robles Inn Steakhouse

1103 Spring StreetPaso Robles

238-2660

P A S O R O B L E S I N N S T E A K H O U S E

Wine Country Dining in Paso RoblesBY KATHY MARCKS HARDESTY


Located in the heart of California's Central Coast surrounded by the beauty of Wine Country, is the one restaurant that continues to have everyone talking;

Central City Market. As the only true Bistro on the Central Coast we provide a food experience centered on outstanding classic cuisine as well as the innovative preparations of Chef John Butler. He offers a selection of the very best classic dishes, from French onion soup to filet mignon with a red wine demi reduction. Try some of these dishes along with a bottle of wine from our extensive wine list. Central City Market boasts a selection of the Central Coasts finest at the most reasonable prices anywhere! Central City Market chefs and staff gain their inspiration from the great vineyards of the Santa Maria Valley and of course the richest agricultural lands in California. Come enjoy the classics in their garden room setting for continental breakfast, lunch, dinner and Saturday/Sunday brunch.

MEET THE CHEFJohn Butler is the Executive Chef and GM of Central City Market. A native of Southern California, he became enamored with cooking as a small boy while watching and helping his mother daily in the kitchen. Butler has studied under noted chef Daniel Boulud, and incorporates French ingredients and techniques into his cuisine. He admires French chefs such as Thomas Keller and David Kinch. Here at Central City Market, Butler has earned accolades for his unique twist on classic French dishes, and impressive creations that keep the menu fresh and the patrons coming back for more.

Central City Market / Town Center Mall (First Floor, near Macy’s) / Santa Maria / 925-7766

STARTERS French Onion Soup 8

House Made Beef Consume, Croutons, Melted Gruyere Cheese

Mesclun Salad 9 Truffle Vinaigrette

Crunchy Goat Cheese Salad 9 Butter Lettuce, Pistachios, Beets,

Raspberry Vinaigrette

Warm Spinach Salad 9 Portobello Mushroom, Red Pepper, Bacon,

Dressed With Balsamic Vinaigrette

Tarte Flambé 10 Fromage Blanc, Caramelized Onions, Bacon

Steak Tartar 11 Capers, Red Onion, Dijon Mustard, Toast

Tuna Tartar 12 Pine Nuts, Pear, Jalapeño, Sesame Oil,

Lightly Toasted Bread

Selection Of Charcuterie 12 Pickles, Mustard, Crostini

ENTREES Meatloaf De Paris 16

Wrapped In Bacon, Red Wine Mushroom Jus, Mashed Potatoes

Potato Crusted Halibut 20 Jasmine Rice, Orange Coriander Sauce,

Carrots, Green Beans

Crispy Chicken 16 2 Golden Crisp Breasts,

Arugula Tomato Salad, Risotto

Provincial Braised Lamb 20 Roasted Garlic, Sun Dried Tomatoes, Olives,

Basil, White Beans, Lamb Jus

Bistro Burger 15 12 Oz. House Ground Flap Steak, Caramelized

Onions, English Cheddar, Sauce 1000

Butternut Squash Ravioli 15 House Made Daily, Brown Butter Sauce,

Sage, Parmesan

Filet Mignon 19 Horseradish Potato Gratin, Glazed Carrots,

Port Wine Reduction

Stuffed Pork Chops 17 2 Pan Seared Center Cut Chops, Cornbread Stuffing, Cabbage, Apples, Fingerling Potatoes, Cider Jus

Coq Au Vin 16 Red Wine Braised 1/2 Chicken, Pearl Onions,

Bacon, Mushrooms, Housemade Egg Noodles

Crispy Skin Duck Confit 17 2 Leg & Thigh Pieces, Potato Gratin, Mushroom

Ragu, Petite Greens Salad

HOT SANDWICHES With Choice Of Side Salad, Cup Of Soup Or Seasonal Deli Side

Santa Maria Cheese Steak Dip 14 Oak Smoked Tri-Tip Shaved, Caramelized Onions, & Provolone On French Roll With Linguica Infused Jus

Caprese Melt 11 Water Mozzarella, Tomato, Basil Pesto Aioli On

Ciabatta (Add Prosciutto $2)

Crispy Chicken 12

Grilled Sourdough, Crispy Chicken Cutlet, Ham, Swiss, Avocado, Lettuce And Tomato

Tri-Tip Sandwich 14 Certified Angus Tri-Tip Thick Cut On Garlic French Roll

With Pinquito Beans & Side Of House Salsa

Grilled Ham & Cheese 11 Shaved Country Ham, Tomato, Grain Mustard,

Cheddar, Choice Of Bread

New York Ruben 12 Grilled Rye Bread, Corned Beef, Sauerkraut, Swiss,

Homemade Thousand Island

Bbq Pulled Pork Patty Melt 11 Slow Braised Pork, Bbq Sauce, Caramelized

Onions, Cheddar, Rye Bread

SALADS B.B.Q. Chop 13

Choice Of Crispy Chicken, Tri-Tip Or Roasted Pork, Avocado Greens, Grilled Corn, Beans,

Crispy Onions, Chipotle Bbq Ranch

House Cobb 13 Turkey, Ham, Bacon, Blue Cheese, Greens, Cherry Tomato, Poached Egg, Avocado,

Shallot Vinaigrette

Chinese Salad 13 Soy Marinated Chicken, Asian Greens, Carrots,

Almonds, Sesame Seeds, Crispy Noodles and Soy Ginger Dressing

Grilled Vegetable Salad 11 Grilled (Zucchini, Green Beans, Onion & Carrots),

Cotija, Mixed Greens, Sherry Vinaigrette

Garden 10 Strawberries, Brie Cheese, Candied Walnuts,

Mixed Greens Balsamic Vinaigrette

Louie Louie 16 2 Crispy Crab Cakes Poached Egg, Green Olives, Cherry Tomato Butter Lettuce, Thousand Island


OSTRICHLANDUSA

610 E Highway 246 Solvang, CA 93463 · (805) 686-9696www.OstrichLandUSA.com

Get your head

out of the sand &

visit OstrichLand!Feed the Ostriches & Emus

Unique Gift Shop Items includingOstrich Jerky & Feathers, Jewelry & ApparelOstrich Eggs available during Spring & Summer

Emu Eggs available during Fall & Winter




701 Embarcadero, Morro Bay 805-772-2269www.dutchmansseafoodhouse.com

HAPPY HOUR3-6pm M-F

FRESH OFF THE DOCKServed Daily

OPENDAILYlunch, dinner

& bar

Fresh Oysters

Dutch Style Musselswith Dijon Cream Sauce

Clam Chowder

Unbeatable

Fish & Chips

Cioppino

Seared Albacore Salad

Steak & Burgers

Shrimp or Crab LouieIf you’ve never experienced the excellent

dining atop the SeaVenture Resort, you’ll be pleasantly surprised upon

seeing the panoramic Pacific Ocean views. It’s best to dine early to catch those spectacular sunsets colored from beautiful pink and blue to shades of purple and orange. It’s a masterpiece in the evening sky year-round. SeaVenture is almost hidden away, tucked among residences alongside the beach. But once discovered it will become a favorite for romantic evenings out, or casual get-togethers with friends. General Manager Chet Hogoboom noted: “We’ve been offering great, contemporary coastal cuisine in the same great location for 25-years.” The dining rooms and the circular bar centered in the main dining room provide incredible ocean views. An additional dining room, perfect for private parties, features a heated deck for alfresco dining with unbeatable beach views. SeaVenture’s chef, Everett “Casey” Walcott, is passionate about life on the Central Coast. He brings that intensity into the restaurant kitchen where his seasonal menu reflects his love of great food that’s simply prepared. He prefers to let the quality of his ingredients, mostly from local farms, shine through. Before taking over SeaVenture’s kitchen, Walcott began cooking in great local restaurants in 1999 when he was hired at Bistro Laurent in Paso Robles. He learned the art of preparing classical French cuisine from chef Laurent Grangien. “Laurent taught me to keep my dishes simple and cook them to perfection,” Walcott remembered, “That’s still most important to me.” The chef keeps everyone’s desires in mind when creating his seasonal menus:

“I enjoy offering great food and healthy options for the wide variety of people who dine at SeaVenture.” Among this season’s entrees you’ll find choices like: Macadamia-crusted abalone with curried mango pineapple salsa; a 10-oz. filet mignon with pommes macaire and bacon-wrapped asparagus; and don’t miss the award-winning clam chowder, or the decadent house-made desserts. Chef Casey’s signature dish, “the SeaVenture,” offers a delicious saffron-tomato risotto topped with shrimp, scallops, clams, mussels, white fish filet, and spicy sausage. The excellent wine list, carefully chosen by dining room manager Simon Kovesdi, offers many local wines by-the-glass that pair beautifully with the cuisine. On Sundays, SeaVenture offers an a la carte breakfast and lunch menu, with live music from 3 to 6 p.m. on beach view patios where you can enjoy the small plates and specialty cocktails menus. Live bands perform Wednesday nights from 6

to 9 p.m., and on Thursdays, the wine corkage fee, normally $10, is waived. The lounge offers happy hour Sunday through Thursday, 4 to 6 p.m., with specially-priced cocktails, beer, wines, and an irresistible hors d’oeuvres menu. The beachfront hotel provides a convenient, quick-getaway for locals.

They provide catering for an intimate small group to wedding functions for 200 guests. It’s the only SLO County hotel and restaurant that’s literally on the beach where they can create stunning beach weddings and ocean view receptions. Whether you’re seeking a light, affordable meal, or you’re celebrating a special occasion and want to retire to an ocean view spa room, you’ll find your every need met at the SeaVenture.


SeaVenture Restaurant

100 Ocean View Ave. Pismo Beach

773-3463

S E A V E N T U R E

SeaVenture’s Contemporary Coastal Cuisine



OCEAN FRONT DINING

moonstonebeach.comMonday thru Saturday 11am-9pm, Sunday 9am-9pm

6550 Moonstone Beach Drive in Cambria, CA805 927 3859

Sit Back. Relax. Enjoy.BrunchServed Sunday 9am to 3pm

Cove Benedict A fresh twist on the traditional; poached eggs with the best of the season’s vegetables topped with Hollandaise sauce on a flaky butter croissant. Served with country taters. $14.95

Hang Town Fry OmeletteThree egg omelette filled with shrimp and scallops sauteed in a mustard cream with onions and tarragon. $16.95

Seafood OmeletteThree egg omelette filled with shrimp and scallops sauteed in a mustard cream with onions and tarragon. $16.95

Crab Salad SandwichHearty amounts of crab salad served with lettuce and tomatoes on grilled sourdough bread. $17.95

Dinner Grilled Sea BassServed with a Mandarin orange ginger sauce.$26.95

CioppinoCrab legs and assorted shellfish sautéed in a spicy herb marinara sauce. A house favorite! $26.95

New York SteakA 10 oz juicy USDA Choice Angus strip loin served with a Cabernet demi-glace, new potatoes topped with roasted garlic cream and fresh vegetables. $28.95

Italian Pork ShankMeaty pork shank slow cooked in a hearty tomato broth. Served with creamed corn polenta and fresh vegetables. $22.95

Lunch Ranch Grilled Chicken SaladMixed greens, cabbage, carrots, Jack cheese, Cheddar cheese, home-style croutons, and bacon bits tossed in a creamy ranch dressing then topped with grilled chicken and shoestring onion rings. $14.95

Moonstone Fish Fry PlatterFried oysters, clams and Alaskan cod all served with French fries and our homemade coleslaw. $16.95

Smoked Cheddar CheeseburgerUSDA Choice Angus sirloin topped with smokey cheddar cheese, lettuce, tomato, and onions on a gourmet Asiago sesame seed bun slathered with a sweet and tangy mayonnaise. $13.95

Cajun Shrimp TacosCorn tortillas stuffed with shrimp sautéed in a spicy Cajun sauce served over shredded cabbage topped with cheese, onion and cilantro. $15.95

This is a small sampling of our menus.

Sunday Champagne Brunch Served 9am to 3pm


BLAC SHEEP BAR & GRILL

Finger FoodsChips & Salsa .............................................5.95Calamari Rings ......................................... 9.50Buffalo Drumsticks ...................................8.95Jalapeño Poppers .....................................8.95Onion Rings ..............................................8.95Killer Nachos ................................8.95 / 12.95Breaded Chicken Strips .............................9.95with your choice of ranch, blue cheese, bbq or honey dijon sauce

Oak Barbecued Baby Back Ribs & Fries ....9.95Mozzarella Cheese Sticks ...........................8.95

SaladsChoose your favorite salad dressing: Blue cheese, Ranch, Oriental honey sesame, Thousand island or Balsamic vinaigrette.

House Salad ..............................................4.95

Baby Spinach Salad ..................................8.95Blue cheese crumbles, hardboiled egg, diced tomatoes, apple smoked bacon bits, and croutons.

Rotisserie Seasoned Chicken Salad .. SM 7.95 10.50Seasoned roasted chicken, mixed greens, carrots, cucum-bers, tomatoes, hard egg, and mushrooms.

Black Sheep Tri-Tip Salad ............SM 7.95 10.50Oak barbecued tri-tip, mixed greens, carrots, cucumbers, tomatoes, hard egg, and mushrooms.

Cajun Blackened Shrimp & Avocado Salad ..............................SM 8.95 12.95On mixed greens, with tomatoes, hard egg, and lemon.

PastaPub Mac & Cheese ....................................9.95Elbow macaroni with cheese and mozzarella cheese. Served au gratin, with a salad.

Pasta Pomodore .......................................9.95Fusilli pasta prepared with fresh basil, garlic, and tomatoes. Served with garlic bread. with grilled chicken 13.95 ..... with shrimp 15.95

Fettuccine Alfredo .....................................9.95Grilled chicken over fettuccine, in a creamy parmesan sauce.Served with garlic bread.with grilled chicken 13.95 ..... with shrimp 15.95

Burgers & SandwichesServed with either fries, soup of the day, or salad. All burgers come with lettuce, tomatoes, onions, and thousand island. 1.00 Add ons: Swiss, cheddar, or pepper jack cheese. 1.50 Add ons: Bacon, chili, avocado, or mushrooms.

Black Sheep Guinness Burger ...................8.95Grilled half pound burger basted in our own Guinness reduction.

“1117 Chorro” .............................................9.95Our Guinness burger topped with cheddar cheese, sautéed mushrooms, peppers, and onions.

Mediterranean Turkey Burger ..................8.75A seasoned and grilled turkey burger, with all the works.

Garden Burger .........................................8.50A blend of whole grains and vegetables, served with all the works.

Tri-Tip Sandwich ........................................9.75Oak barbecued tri-tip, on a French roll, with grilled peppers and onions.

Grilled Ham & Cheese Fondue ...................9.75Grilled ham, tomato, melted mozzarella cheese, on toasted sourdough.

Cataneos Portuguese Linguica Sandwich .... 9.75On a French roll with grilled onions and jalapeño peppers.

South of the BorderChicken Tortilla Soup .................................4.95House Made Chili Bowl .............................5.95With cheddar cheese, red onions, and tortilla chips.

Beef or Chicken Tacos ...............................9.95Two corn tortillas fi lled with onions jalapeño peppers, cilantro, cheddar cheese, and your choice of beef or chicken. Served with house made salsa and a salad.

Two Fish Tacos .........................................10.95Alaskan cod sautéed with tomato, onions, jalapeño pep-pers, and cilantro, over corn tortillas, with cheddar cheese, tartar sauce, house made salsa, and a side salad.

Pub Chicken or Beef Quesadilla ..............10.95A green spinach fl our tortilla fi lled with onions, peppers, melted cheddar cheese, and your choice of chicken or beef. Served with house made salsa, and a salad.

Pescado & Chips ......................................11.95Lightly breaded Atlantic cod fi lets, served with fries, tartar sauce and lemon.

1117 Chorro Street • San Luis Obispo, CA • 805 544-SHEEP (7433)

Cocktails • Food • Patio

WE DELIVER! View our full menu at www.blacksheepslo.com

Happy Hour 3pm-6pm Daily · Open Daily 11am-2am · Daily Food Specials Pints $3.50 Well Drinks $3.50

Best SLO Bar & Best Bar Menu

HD TV’s • NFL Ticket • FREE Wi-Fi

S I G N AT U R E S

C r e at e Yo u r Ow n

CHOPPED SALADS & WRAPS

STEP 1 - greens (Pick 1 or 2)

arugulaiceberg

kalespring mix

romainespinach

STEP 2 - Toppings (Pick up to 4)

alfalfa sproutsalmonds (toasted)

apples (granny smith)

artichoke heartsbanana peppersbasilbeetsbell peppersblack beansbroccolicabbage (red)

carrotscashews

corn (shaved)

cranberries (dried)

croutons (housemade)

cucumberegg (chopped)

�igsfried onionsgarbanzo beansgreen beansjalapeñoskalamata olivesmushroomsonion (red)

oranges (mandarin)

pea shootspineapplepita chipspumpkin seedsradishessnow peassun�lower seedssun�lower sproutstomatoes (grape)

tortilla stripswalnutswonton crisps

Step 3 - PremiumsSURF & TURFahi tuna (seared)

bacon (applewood)

chicken (grilled & pesto)

ham (black forest)

roasted turkeyshrimp (grilled)

tri-tip

CHEESESbleu (crumbled)

cheddarfeta cheesefresh mozzarellagoat cheesegruyereparmesan

VEGETABLESavocadohearts of palmgrilled veggies

Step 4 - HOUSE MADE Dressingsapple cider vin.asian 5 spicebalsamic vinaigrettebleu cheesebuttermilk ranchcaesarchile-lime dressing

chipotle ranchcranberry vinaigrettecucumber wasabidijon vinaigrettehoney dijonitalianlemon vinaigrette

misoolive oil/balsamic vin.ranchraspberry vinaigrettesweet thai vinaigrettethousand islandtzatziki

www.chopst.com 805 . 295 . 6497 [email protected] Price Street, Downtown Pismo Beach

OPEN DAILY 11AM - 8PM

JUST OPENED!

El Rancheroromaine/iceberg, tri-tip, grilled chicken, bacon, red onions, grape tomatoes, corn, tortilla strips *chipotle ranch

Chicken Capreseromaine, pesto chicken, basil, grape tomatoes, fresh mozzarella, focaccia croutons, cracked pepper *balsamic vinaigrette

Maui Wowieromaine/arugula, seared ahi tuna, hearts of palm, cucumber, pineapple, sun�lower sprouts, tomatoes, avocado *cucumber wasabi

Hail to Kaleromaine/kale/spinach, red cabbage, sun�lower sprouts, dry �igs, walnuts, goat cheese *cider vinaigrette

*visit chopst.com to view all signatures


GARDENS OF AVILA RESTAURANTat Sycamore Mineral Springs Resort

FARM | TO TABLE | CUISINEGarden Inspired · Seasonal Ingredients · Locally Grown

by Chef Robert Trester

Dine with us:Open Daily | Serving Breakfast, Lunch and Dinner

Alfresco Dining on our Patio · Romantic Dining RoomFarm to Table: Family Style · Bar & Lounge · Happy Hour Mon-Fri

Private Events from 10-100

FARM TO BAR COCKTAILSFINE LOCAL WINES

Complimentary corkage with one bottle of SLO County wine

Discover More1215 Avila Beach Drive | San Luis Obispo

805-595-7302www.sycamoresprings.com


The Gardens of Avila, one of our most popular local restaurants, recently changed its chef. Now

under the guidance of executive chef Robert Trester, it’s become even more popular for his contemporary and classic dishes focused on seasonal, farm fresh cuisine. This enthusiastic chef redesigned every menu served throughout the day, and added Sunday brunch. Those are just some of the changes Trester made with the intention of making this restaurant a destination for unforgettable dining experiences. One of the main reasons Trester accepted the position was the one-acre fruit and vegetable garden near his kitchen door. He soon asked their master gardener Ralph Johnson to increase it to two fl ourishing acres. Trester is passionate about hand-harvesting fruits and vegetables at the peak of its season, choosing from 35 varieties of tomatoes, 12 varieties of peppers, colorful cranberry beans, corn, herbs, and delicate edible fl owers to garnish his contemporary dishes. Such farm fresh access allows him to keep the menus constantly evolving with each season. Sycamore Mineral Springs, celebrating over 100 years, is part of the Boutique Hotel Collection owned by King Ventures. The owners have maintained Sycamore’s legacy as a historic California mineral springs resort. A favorite gathering spot, this spectacular resort is one of the Central Coast’s shining stars. Nestled among the tree-covered hills and meadows in Avila Beach, it features a spa, mineral spring-fi lled hot tubs, meditation garden, and outstanding restaurant serving locals and guests throughout the day. The moderate climate in Avila Beach allows for weddings, banquets, small parties, and dining alfresco nearly

year round. Weddings in this romantic location always motivate brides to praise the staff for creating a fairytale wedding. Sycamore Mineral Springs can accommodate your every need: business meeting, relaxation and health benefi ts, or weekend getaways. It consistently earns New Times reader awards for Best Spa and Best Weekend Getaway. The passionate chef brings 15-years of professional cooking experience at top restaurants across the nation with renowned chefs Norman Van Aiken, Todd English, Mark Gold. Trester’s fall menu spotlights Central Coast farms and the artisans who tend them in dishes like: roasted corn soup with pork belly, tomato, and smoked jalapeno; and braised pork osso buco with crispy polenta, local mushrooms, and sauce mornay. An excellent new menu addition is the “garden party,” fi ve-courses of seasonal, spontaneous creations from the kitchen. This fresh meal can be perfectly complemented with select wines for a

nominal additional fee. The lounge menu features crispy pork belly sliders, freshly-picked, garden tomato gazpacho, and other appetizers that are only half-price during the weekday happy hour from 3 to 6 p.m. The new Sunday brunch features starter, entrée, and bottomless mimosas for only $29.

Breakfast and brunch choices always include classics like eggs benedict with potatoes, or rolled omelet with garden greens and fresh vegetables. The chef’s consistency in quality has quickly earned him acclaim. “I want to bring Sycamore up to the level of the top restaurants here, and to have chefs trying to keep up with us,” Trester said seriously. “I want this to be one of the best restaurants in the county.”


The Gardens of Avila

Sycamore Mineral Springs

Resort1215 Avila Beach Dr.

San Luis Obispo

595-7302

T H E G A R D E N S O F A V I L A

A Central Coast GemBY KATHY MARCKS HARDESTY

BISTRO · WINE BAR& BAKERY

� e MostHighly Acclaimed

Restaurant in SLO County

HOPPE’S GARDEN BISTRO & BAKERY“All Cuisine is made in-house”

Lunch & Dinner Wednesday-Saturday 11am-9pmSunday Brunch 11am-2pm

Dinner Begins at 5:00pm · Closed Monday & TuesdayBakery Hours 8am-3pm

{A SAMPLING FROM OUR MENU}

Appetizers· Clams (Cockles) Steamed in White Wine with Artichoke Pesto· Sautéed Prawns with Coconut, � ai Curry & Peanuts· Shrimp & Ahi Spring Roll, Ponzu Sauce· Cayucos Red Abalone Appetizer· Grilled Local Quail with Roasted Pears & Point Reyes Blue Cheese

· Roasted Pork Belly with House-made Kimchee & Pickled Onion

Main Courses· Seafood Bouillabaisse with Lobster, Clams, Mussels, & Shrimp & Scallops

· Tower of Power Ahi, Scallops & Portabella Mushroom· Hoppe’s Surf & Turf Filet Mignon, Sautéed Prawn & Prosciutto Wrapped Scallop

· Fire Roasted Lamb Chops with a Chive Mustard Glaze

78 N. Ocean Avenue, Cayucos · 805.995.1006 · hoppesbistro.com

Best Cayucos Restaurant 2012



A new era begins for the Far Western Tavern in Old Town Orcutt

We raise a toast to our 54 years in Guadalupe as the doors open at our new location.

Join us for a fresh taste of familiar fl avors and legendary ambiance.

Opening end of October for breakfast, lunch and dinner

300 Clark Avenue in Old Town Orcutt(805) 937-2211

www.FarWesternTavern.com

EST. 1958CONTEMPORARY CALIFORNIA RANCH CUISINE

ORGANIC BISTRO

Fresh, Local & Organic Cuisine

Daily Farmer’s Market-Driven Specials

Breakfastserved all day, everyday

House made baked goodsVegan & Gluten-free choices

House-made OJ · Juices · Smoothies Espresso · Cappucino

Baywood’s Own Hot Cocoa

LunchSoups & Stews

Salads:Curry Mahi Mahi, Tri-Tip Chopped Salad,

BBQ or Roast Chicken, Spinach & Feta

Sandwiches:BBQ Chicken or Roast Garlic Chicken

Sandwich or Quesadilla, Grilled Eggplant, Curry Mahi Mahi · Tri-Tip Steak,

Garden Burger w/Grilled Onions, Simple BLT

Entréesserved after 5pm

Vegan Layered Polenta, Roast Free Range & Organic Chicken,

Mac & Cheese, Seared Mahi Mahi, Hearst Ranch Grass-fed Meatloaf

CateringWe would love to be your choice for your

next event. Large or small, local or regional,we can prepare a menu you’ll love.

Our restaurant is available for booking. Pick a night, choose a menu, bring your own wine, and we’ll take care of the rest. This is an excellent way to celebrate any occasion.

$2 to Deliver in Los Osos, or free for orders of $20 or more

1326 2nd StreetBaywood Park, Los Osos

528-6000www.goodtides.com

BreakfastLunch · Dinner

Open Daily 6am-8pm, Closed Thursdays

Good Tides brings good food to SLO twice a week:Farmers Market Saturday 8 to 11am at Madonna Plaza

& Tuesday afternoon at the Grange Hall on Broad Street 3 to 6pm


From Our Farm To Your TableThomas Hill Organics is a Market Bistro and Wine Bar located in the heart of downtown Paso Robles. Our menu features fresh, organic produce grown on our farm and changes often according to availability and season. Our meat and fish come from local ranchers, butchers and fishermen. The bread comes from local bakers and artisan cheeses are made around the world. Our

wine list focuses on small unique wineries from Paso Robles that practice sustainable or organic farming.

Open For Lunch and Dinner. Sunday Brunch. Closed on Tuesdays

1305 Park St. Paso Robles (entrance in the alley) 805.226.5888 thomashillorganics.com

SAMPLE MENUAppetizers

Seared rare ahi tuna, wakame, avocado, cara cara oranges, ponzu

Fresh burrata, roasted figs, shaved fennel, reduced balsamic and hazelnuts

Beluga lentil tacos, carrot-ginger puree, coconut cream

Thin crust pizza salumiere, fontina cheese, crimini mushrooms, prosciutto, coppa, chorizo, arugula

Thin crust grilled Meyer lemon pizza, caramelized onions, house-made ricotta, local honey and fried herbs

Salads and Sandwiches

Black kale and brussels sprouts salad, avocado, wakame, cucumbers, sunflower sprouts, orange-sesame nori vinaigrette

Roasted kabocha squash soup, lemongrass and coconut

Grilled shrimp salad, bean thread and butternut squash noodles, shiso pesto, basil, cilantro, sweet Thai chili sauce

Grilled humboldt fog goat cheese sandwich with seasonal fruit and a field green salad

THO’s classic natural local beef burger, applewood smoked bacon, cambazola cheese, caramelized onions, romesco sauce, roasted garlic aioli and a field green salad

Sunday Brunch

Vietnamese pork belly sandwich, fried egg, carrot sambal, jalapeno, cilantro, onions, avocado, aioli, field green salad

Ricotta pancakes, fresh strawberries, vanilla whipped cream, shaved chocolate

Farm fresh poached eggs, smoked salmon, black lentils, avocado, sunflower sprouts, curried créme fraiche, grilled pita bread

Entrees

Pan roasted Alaskan halibut, red and golden beets, macerated onions, strawberries, basil, mint, citrus vinaigrette, coconut cream

Pan seared diver scallops, jasmine rice, heirloom tomato and grilled Shisito

Grilled hangar steak, Forbidden rice, baby bok choy, pickled persimmon, green onion relish, fried egg


This popular Irish pub opened its doors on St. Patrick’s Day in 2006 to an enthusiastic crowd, and has

remained a favorite for its outstanding Celtic hospitality. Locals love the upscale food, rarely found in any pub, by Pappy’s executive chefs Chris Beckett and Martin Beckett (yep, they’re brothers). They designed a contemporary menu that’s the same in both Pappy’s locations, downtown Paso Robles and SLO. You’ll fi nd something on their delicious menu to satisfy appetites of all ages, from their award-winning lobster mac & cheese to Hearst Ranch burgers with sweet potato fries, and the blue crab cake BLTA with thick-cut bacon, avocado, arugula, and bacon aioli. People often stop by for a pint of Guinness, a chilled martini, or glass of Tobin James Cabernet, and fi nd it impossible to resist their delicious, decadent appetizers: The crispy Ahi egg rolls feature sushi-grade, rare tuna with a Thai sweet and spicy dipping sauce; and the new steak and shrooms in Guinness au jus, cream, and parmesan ciabatta is fantastic with a 20-oz. draft of Guinness half & half. Monday through Friday happy hour provides a selection of appetizer and drink specials, and daily discounts for students with I.D.s. At Pappy’s they reward their customers with specials every weeknight.Owned and operated by cousins Donovan Schmit and Troy Larkin, these restaurateurs formerly owned Schooner's Wharf and Cafe Della Via in Cayucos. When they created Pappy McGregor’s they wanted their pubs to serve food as delicious as the food served in their restaurants. Since the Beckett brothers were their chefs, they invited them to make Pappy’s

as popular for great dining as it is for good drinks. They’ve been cooking their outstanding comfort foods for the cousins over 10-years now. “We pride ourselves on serving the best in comfort food with a modern twist and fl are, and presentation that pops when you see it,” explained Schmit. “We want to be thought of as more than a drinking spot. We want to be your eating spot for the Beckett’s great food.” The new menu, made from scratch, features cioppino, chicken or lobster pot pies, oysters Rockefeller, and additive beer-battered garlic fries. You’ll also fi nd classic fi sh & chips, nachos, corned beef, and pub wings. Pappy’s has always supported local businesses. They only serve local wines like Tobin James, Chateau Margene, Chronic, and Tolosa. Their local drafts include Firestone Walker, Figueroa Mountain, and Tap It. They purchase meats, fi sh, and produce from Hearst Ranch, Central Coast Seafood, Kaney

Foods, and the Berryman. They believe that when businesses support each other in the community, they make the community stronger. Pappy’s fun atmosphere, live music, good service, and fabulous foods has made it quite popular for private parties like reunions, receptions,

anniversaries, and birthdays (but there’s no outside catering). Both downtown Paso Robles and SLO Pappy’s feature several dining rooms and patios with fi re-pits where you can kick back in comfortable, oversized armchairs. They’re open for lunch and dinner seven days a week. “Pappy’s is a pub with heart,Schmit noted. It’s warm, comfortable, upbeat, fun, and inviting for all ages. You’ll always feel welcome here.


Pappy McGregor’s Pub

1122 Pine St. Paso Robles238-7070

1865 Monterey St., San Luis Obispo

543-5458

P A P P Y M C G R E G O R ’ S P U B

Comfort Food Done AmazinglyBY KATHY MARCKS HARDESTY

Donovan Schmit, Troy Larkin, Martin Beckett, Chris Beckett

BAYSIDE CAFE

DINNERCharbroiled Salmon - Served with rice pilaf & vegetables.

Slipper Tail Lobster Scampi - Capers, lemon, garlic, tomatoes, green onions, with white wine butter & a dash of cream tossed with linguine.

Seafood Pasta - Scallops, ,clams shrimp, slippertail lobster & assorted fresh fish in light mushroom basil cream sauce. Tossed with linguine.

Coquilles St. Jacque - Puff pastry topped with mushrooms & large scallops sauteed in sherry & cream. Served with rice pilaf.

Bayside Steamers - Clams, mussels, crab claws, scallops, slipper tail lobster, & shrimp with white wine, lemon, & green onion. Enough for two.

Achiote Chicken - Achiote marinated chicken breast on butternut squash, corn, sundried tomatoes, pasilla chiles.

Chicken Marsala - 8 oz. boneless chicken breast topped with marsala mush-room cream sauce served with garlic mashed potatoes & vegetables.

Tender Slow Roasted Tri-Tip - Served with garlic mashed potatoes,with vegetables & creamed horseradish sauce.

Blackened Ahi - Pan seared served with ancho cream sauce, garlic mashed potatoes & vegetables.

Homestyle Hamburger - 1/3 lb. choice ground beef

“Catch of the Day” Sandwich - Charbroiled filet of fish on a wheat bunTri-Tip Beef Sub - On a French roll

Club Sandwich - Ham, turkey, bacon on toasted whole wheat bread

Tuna Sandwich - Dawn’s tuna salad on wheat bread

Crab Cake Sandwich - Rock crab cake on a whole wheat bun

B.L.T - Served on toasted whole wheat.Fish & Chips - Beer battered & crispy.Clam Strips - Breaded deep fried clams

Calamari Strips -Squid strips in seasoned breading

Burritos, Tacos, & Tostadas

LUNCHIn the MORRO BAY STATE PARK

#10 State Park Rd.Morro Bay, CA

Bayside Cafe is open 7 daysMon-Wed Lunch Only 11am-3pm

Thur-Sun Lunch 11am - 4pmDinner - Thur & Sun 4pm - 8:30pm

Dinner - Fri & Sat 4pm - 9pm

Deserts Made In-House



If you’re seeking a memorable dining experience, you’ll fi nd it at this delightful oasis at the Pacifi c’s edge. Lido at

Dolphin Bay Resort, rated among San Luis Obispo County’s fi nest restaurants by critics and national publications, provides contemporary California cuisine. Each menu is created from seasonal foods produced by local farms, ranches, and fi sheries. Farm-to-table cuisine has been the chefs’ mantra at Lido since it opened in 2006. Their award-winning wine list featuring exceptional Central Coast wines and international selections provides exceptional choices to enjoy with their delicious fare. Lido easily maintains its status as a prime dining destination because of its talented culinary team. Executive chefs Jacob Moss and Maegen Loring create California coastal cuisine with modern twists. Moss designs his menus to change with the seasons. Among his fall favorites, Moss recommended the pasta carbonara with roasted mushrooms, housemade pancetta, Calabrian chiles, and farm fresh egg. Their delicious starter courses always include the fi nest seafood from the Central Coast like Morro Bay oysters and Cayucos abalone. Lido consistently earns critical acclaim for outstanding dining from national publications. It has repeatedly earned Wine Spectator Magazine’s Award of Excellence for its wine list of over 450 selections highlighting the Central Coast, as well as domestic and international selections. A compilation of rare and limited wines from our renowned, artisan wineries in SLO County, it’s very personal for Todd Brown, director of food and beverage and resident sommelier. He keeps the constantly evolving list affordable for every taste and budget.

He also sees that it features an array of wines-by-the-glass specially selected to complement the chefs’ cuisine. Although the wine list is enticing, Lido never charges dining guests corkage fees for the fi rst two bottles. Restaurant manager and mixologist Chris Gonzales ensures that lounge guests enjoy perfect classic cocktails. Like great meals, he believes cocktails should be made with the fi nest ingredients that showcase the spirits. Dolphin Bay Resort & Spa, a Preferred Boutique Hotel member, is the only AAA rated, four diamond resort in Pismo Beach. Of course they never let their lofty position as a premier dining establishment stand in the way of providing a good time for their guests. Monday through Friday, Lido’s Sunset Happy Hour includes drink and appetizers specials from 3 p.m. to 6 p.m. Wine Tasting Tuesday on the popular seaside patio presents local wine tasting you’ll enjoy with fresh, gourmet pizzettas. Live music is performed in the lounge every

Thursday and Friday night from 6 to 9 p.m. On Saturday and Sunday Champagne brunch provides a delicious prixe fi xe, three-course breakfast enjoyed with bottomless mimosas, or guests may simply choose from the ala carte menu. A great meal at Lido should end with one of Loring’s delicious, hand-

crafted desserts, which provides a sweet conclusion: warm apple crisp with thyme ice cream, or the chocolate stout cake with pumpkin ice cream and pumpkin seed brittle. During the holiday season, Lido can create magical holiday dinner parties, private or business, in the Coastal Room, Penthouse Suite, or main dining room. Whether you’re celebrating a grand occasion or simply the end of the week, Lido will make it unforgettable.


Lido at Dolphin Bay Resort

2727 Shell Beach Rd. Pismo Beach

773-8900

L I D O A T D O L P H I N B A Y R E S O R T

Contemporary California CuisineBY KATHY MARCKS HARDESTY

We Deliv�!

�ted �� pi�a 24 ti�s!!! - New Times

Readers

1000 Higuera St | 805-541-4420 woodstocksslo.com

Traditional, Whole-Wheat or Gluten-Free CrustsPizzas or Gl tePizzaaassss

SLO Classic

en-n FrFrFreeeeee CCCrur stsr Glute

SLO Classic garlic bird™

the bomb Pizza u create

dessertsdesssssssseeeeerrrrrtttts

CinnaBread™

appetizers

wildeBread™wwings &

This is Just A Taste of Our Menu, Check Our Web Site for Our Entire Menu, Deals, Coupons

& Much More + Online Ordering Available!

fresh saladsfreeessssshhhhh sssssaaaalla

the greek

adsads

brother tom’s


Ragged Point offers beautiful private accommodations and creative

gourmet dining in an unparalleled garden environment while treating itsguests with that “Million Dollar View”

overlooking the dramatic coastline of the gateway to Big Sur. It has

also become a popular location for special occasions such as weddings,

receptions, meetings, seminars and parties.

Serving Breakfast, Lunch & Dinner A Sample of Our Menu

StartersCalifornia Crab Cakes-Dungeness

crab meat with rice, peppers, onions and seasonings, lightly breaded and fried golden brown. Served over fresh greens tossed with balsamic vinaigrette and a spicy chipotle aioli

Stuffed Mushrooms-Fresh mushrooms, � lled with our special herb cheese and baked insherry and garlic lemon butter,then broiled and topped with agedParmesan cheese

Tempura Shrimp-Plump black prawnstiger, lightly coated in tempura batterand fried golden brown. Served overwasabi-ginger cole slaw with a spicypeanut sauce

EntreesWestern Rib Eye- 12 ounce all-natural

black Angus beef, coated with a spicycowboy seasoning blend, char-grilled,and served with our own zesty steaksauce. With our house potatoes and steamed fresh vegetables

Vegetarian Stir-Fry- Seasonal freshvegetables and tofu in a spicy garlic-ginger sauce with jasmine rice

Apple Celery Salad- Granny Smithand red delicious apples with celery,walnuts, and raisons, tossed with a creamy yogurt dressing

Ragged Point Stuffed Chicken BreastGrill-roasted chicken breast, marinatedwith fresh rosemary and stuffed withherb cheese. Served with our housepotatoes and steamed fresh vegetables

Grilled Pork ChopsPaci� c Rim Short RibsHearst Ranch Top SirloinBlack Bean BurgerRosemary Pasta-Fresh Roma and

sun-dried tomatoes, green onions,cayenne, garlic, and sweet basil,tossed with rotelle pasta and freshrosemary cream sauce. Add chicken,sea scallops, shrimp or sea scallop & shrimp combo

Pasta Del Sur- Mussels, Clams, andAndouille sausage, simmered withfresh Roma tomatoes, peppers, onions, garlic, cilantro, and whitewine, on a bed of linguine. Toppedwith aged parmesan cheese

Grilled Marinated Eggplant- Sesame-ginger marinated eggplant,char-grilled and topped with a spicypeanut sauce with Jasmine Rice

Seafood Salad- Black tiger prawns,sea scallops, calamari, and Dungenesscrab, tossed with fresh greens,cabbage, sweet peppers, onions,Roma tomatoes, and our chipotle-cilantro-lime dressing

Ragged Point Burger- Charbroiled hand-packed, choice Angus HearstRanch Beef patty, with lettuce,tomato, pickles, onions, and our honey-jalapeno sauce. Served withfries. Add cheese, avocado or bacon

From The Sea -Served with your choice of mixed green salad or homemade soup and home-baked bread

Ask about our Daily Fish Specials

Cajun Fish Tacos- Today’s catch,sprinkled with Cajun spices, servedin a soft corn tortilla, and topped with Monterey jack and cheddar cheese, cabbage, and a chipotle-sour cream sauce

Cilantro Lime Shrimp or Scallops-Your choice of plump Mexican prawns, fat juicy scallops, or both,sautéed with shallots, garlic, lime juice, cilantro, and butter.

Reservations 805-927-5708www.raggedpointinn.com

Breakfast Served 8am-11amLunch Served 11:30-4:30pm

Dinner Served 5pm-9pm, please call for winter hours

Check out our new room accommodations

The Cliff House with stunning views. Hotel Reservations 927-4502


Home of Authentic Red Oak Pit BBQ

Lunch MenuTrip-Tip Sandwich with bean or salad...................................................... $10.95Pulled Pork Sandwich topped with coleslaw. Served with chips and salsa........ $10.95Steak Salad with a roll ............................................................................ $10.95Salmon salad with a roll .......................................................................... $10.95Wagyu Burger with chips and salsa ........................................................ $9.95½ Sandwich with soup or salad ............................................................... $8.95(Pastrami, smoked turkey or tuna)

Dinner MenuAll dinners include choice of house salad or daily soup, Shakers Beans, Shakers Taters, baked potato, mashed potatoes, or sautéed seasonal vegetables; grilled and butter dipped French bread.

From the Grill

Bulid Your own BurgerAll burgers served on a toasted sesame bun & served with Shakers TatersIncludes: lettuce, red onion, tomato & Thousand Island dressing

½ lb. patty ................................................................................................ $11Double patty ............................................................................................. $14

Add: bacon, avocado, Ortega Chile, grilled onions, grilled mushrooms…$1 eachCheese: Cheddar, Pepper, Jack, or Swiss….$.50 each

Dinner SaladsGrilled Chicken House Salad ..................................................................... $9Grilled Steak Salad ................................................................................... $9Smoked Salmon Salad ............................................................................... $11

ExtrasBaked Potato $3

Rice Pilaf $3Baked Sweet Potato $3

Shakers Taters $3Shakers Beans $3

Shaker’s Steakhouse1200 E Grand Ave Arroyo Grande

(next to SLO Down Pub)

805-481-4067

From the GrillTop Sirloin 18 oz. ..........................$22New York 18oz. .............................$23Rib Eye 24oz. ...............................$27TriTip 18oz. ..................................$21Filet Mignon 16oz. ........................$29Bay back pork ribs (!/2 rack) .......$16Pork Chop ....................................$18Pork Loin .....................................$19

Lamb Chop ...................................$22

½ Chicken ....................................$15

Salmon Steak 8 oz. ......................$16

Linguica 16oz. ..............................$14

Seasonal Vegetable Plate .............$11

Cowboy Sausage 16oz. .................$14(Vaquero or Spanish cowboy sausage made with pork & beef with a nice bite)

805.785.0194(Los Osos Valley Rd. near Home Depot)

New Frontiers Deli

PizzaBy the slice or take-and-bake

SushiMade fresh on site

SandwichesPaniniHot Wokbuild your own stir-fry

Salad Barthe best in town

Hot Soupsmade fresh daily

Fresh Baked Goodies

Gluten- and dairy-free options too!

GelatoFresh Juice & SmoothiesCoffee &Espresso

fair-traded coffees

www.NewFrontiersMarket.com


THE FACES OF MARISOL and

Gregg WangardChef de Cuisine

Jeff ChaneyWine Director

David KlineMaitre d’ | Social Director

Marisol at The CliffsShell Beach773.2511




THE FACES OF MARISOL and


Jeff ChaneyWine Director

David KlineMaitre d’ | Social Director




This gorgeous, oceanfront Cliff’s resort offers contemporary, pleasurable dining at their

hospitable Marisol restaurant, a nightly hot spot in Pismo Beach. Named after the Spanish words for “sea” and “sun,” the atmosphere is always friendly, relaxed, and fun in the dining room or dining alfresco on the sun-swept patio. But there’s much more than a great atmosphere at this popular eatery: Their team of experts keep guests coming back for more. At any given time, you’ll fi nd the superstars of Marisol interacting with their clientele. Not only do they share their wealth of knowledge about food and wine, they love their huge social network of guests. Marisol’s chef de cuisine Gregg Wangard prepares market-driven, modern cuisine and traditional favorites. His delicious menu is beautifully complemented by the award winning wine list created by wine director Jeff Chaney. Their charismatic maître d’ and social director, David Kline, always provides a warm, welcoming smile when greeting each guest, longtime regulars or newcomers. Wangard’s new American cuisine changes weekly, allowing him to offer a variety of temptations all made with the freshest seasonal ingredients. He personally shops at the Templeton Farmers’ Market, among others, hand-selecting the freshly harvested fruit and produce. He works directly with McCall and Windrose farms, and they deliver freshly harvested produce to his kitchen door. Morro Bay seafood is always featured, as is the fresh produce grown in the restaurant’s garden. “We always keep the locals’ favorite dishes, but there’s always something new to try that could easily become your new favorite,”

explained Wangard noting that early fall is a great time for fresh produce. “We purchased a thermo circulator and cryovac machine that allows us to sous vide and press fruits. We’re trying new things for the menu, using local ingredients that support the food community, and we’re having fun doing it.” Chaney, a Cal Lutheran graduate, was working in Santa Barbara wine country before he accepted the opportunity to become the wine director at Marisol. Their wine list offers varietals perfectly-suited for Wangard’s upscale cuisine. Fitting for wine connoisseurs as well as newcomers to wine appreciation, it offers a wealth of appealing varietals from the Central Coast’s best wineries, and wines from Europe and the New World. The wine list consistently earns Wine Spectator magazine’s prestigious “Award of Excellence.” “People can be intimidated by wine so I try to connect with the guests and make them feel comfortable,” said Chaney. “Very

often Marisol receives wine that’s in short supply and we recommend them to create unique experiences for people to enjoy in food and wine.” Chaney ensures there are always exciting new wines from SLO’s wine artisans by traveling the wine trails befriending winemakers. Marisol guests always receive a warm, personable

greeting from Kline, a popular Central Coast personality who’s lived here 15-years. He manages Marisol’s social network of over 3,000 followers. “I really enjoy taking care of people, making them feel welcome and part of the Cliff’s family,” Kline said candidly. “We have many Marisol regulars, and hotel regulars who return each year. Our guests enjoy a personal touch, and it’s my pleasure to ensure that they get just that.”



2757 Shell Beach Rd.Shell Beach

773-2511

M A R I S O L A T T H E C L I F F S

Eat, Drink and be MerryBY KATHY MARCKS HARDESTY


Treebones Resort in South Big SurUnique Yurt Lodging and Two Restaurants

“Taste another world nearby”30 min. drive North of Hearst Castle on Hwy 1

Also, Sunset Sushi BarServing the freshest, most

exquisite sushi within a60 mile radius.

71895 Hwy 1 Big Sur, CA 939201-877-424-4787 · www.treebonesresort.com

Dinner Reservations recommended. Call Front Desk 805.927.2390Call to confirm winter hours of sushi bar

Now Serving! Lunch Daily 12noon - 2pm

Dinners Nightly6pm-8:30pm

Offering farm to table cuisine with greens and

vegetables harvested daily from our on site garden.

“Laisses Bon Temps Rouler!”Plenty of free parking Patio Seating

Take out & Catering

Breakfast served ‘til 2pm(text ‘grits’ to 64636 for a free “Cajun breakfast” entrée)

Live Music Every Wed & Thurs nights

Maison Fondee 1995

101

Olive S

t.

Santa Rosa St.

Downtown SLO

Olive S

t.

S.

N.

Serving Breakfast, Lunch and DinnerOpen daily 7am to 9pm

(closed between 2 pm & 5 pm)(closed between 2 pm & 5 pm)

Fine Cajun Cuisine

Fried Catfish Po-boy

Crawfish Etouffee

Jambalaya

Muffalettas

Seafood Gumbo

Cajun Breakfast Specialties

Plenty of free parking Patio Seating

805-544-2100 1000 Olive Street, SLOwww.bontempcreolecafe.com ..for complete menu

-Fish & Chips $12.95- -Fried Chicken $12.95- (Wed. only) (Thurs. only)

Fried Green Tomato Benedict, Eggs

Sardou, Fat Tuesday Omelette, Red Beans

& Grits with Poached Eggs & Hollandaise

LA

SF


NOODLES & RICE BOWLSModern Japanese

Curry RiceCurry RiceChoice of Chicken, Beef, Pork or Shrimp

Katsu Curry RicePork Cutlet on Curry Rice

Rice BowlsKatsu DonRice Bowl topped with Pork Cutlet, Eggs & Onion

ChirashiSushi Rice Bowl topped with Sashimi

Poke Don Sushi Rice Bowl topped with Howiion StyleSesome Flovored Tuno, Salmon or Yellowtail

Ramen Noodle SoupsShoyu Ramen Miso Ramen Spicy Miso Ramen

Udon & Soba Noodle SoupsTanuki Udon or SabaTempura Crumble on the side

Kitsune Udon or SabaTopped with Sweetened Tofu Loyer

Tempura Udon or SabaShrimp Tempura on the side

Yaki Soba (Stir Fried Noodles)Yaki SabaChoice of Chicken, Beef, Pork or Shrimp

Vegetable Yaki Saba

ROLLSModern Japanese

Tuna Roll Spicy Tuna Roll Salmon Roll Spicy Salmon Roll Yellowtail Roll Spicy Yellowtail Roll Albacore Roll Spicy Albacore Roll Scallop RollSpicy Scallop Roll

California Roll with real crab Vegetable Roll Cucumber Roll Dragon Roll Eel & Cucumber inside, topped with Avocado

Crunchy Roll Shrimp Tempura & Crab inside, topped with Avocado

Rainbow Roll Tuna Delight Roll Spicy Tuna & Avocado inside, topped with Tuna

Salmon Delight Roll Spicy Salmon & Avocado inside, topped with Salmon

Yellowtail Delight Roll Spicy Yellowtail & Avocado inside, topped with Yellowtail

DESSERTSModern Japanese

Oban Yaki Japanese Style Waffl e Sandwich with Custard, Chocolate, or Cheese Fillings

Ice CreamGreen Tea or Mango

| JIN NOODLE HOUSE |1308 Monterey Street, Ste. 110, San Luis Obispo, CA

t.805 439 2546 · f.805 439 2547

Modern Japanese

Modern JapaneseNoodle House

“We’re still here and still available,” said the warm-hearted chef and owner

of Popolo Catering, Leon Castillo, who’s famous for his delicious rotisserie chicken, Santa Maria style tri-tip, potatoes au gratin, and unique fusion cuisine. “This is the reinvention of Popolo Rotisserie & Café. People will never forget that name and now we’re living the life and dream of Popolo Catering.” This family owned business that’s managed by Leon is supported by his wife Kathleen and son Kenny. It’s busier than ever since he focused the business on full service catering. Leon proudly says that Popolo Catering can create the event of your dreams, whether it’s a small private gathering, an extravagant celebration, or a dreamy wedding. These professionals will happily take care of every detail for you. Leon explained the business has blossomed into something greater than it was with the new Popolo Catering, and they’re making dreams come true for people. Still in the original Popolo kitchen, they’re cooking the great foods his regular customers loved at the café. Leon and his talented cooks make everything from scratch. This is fi ne cuisine at its most creative, which he calls fusion, a merge of Italian, Mexican, and world famous Santa Maria style barbecue in one unforgettable dining experience. There’s everything from rotisserie chicken, steaks, salmon, or a whole pig roasted over red oak to an array of freshly baked breads, salads, side dishes, and elaborate desserts. “People ask if I can cook their mom’s Cuban foods for their event,” Leon noted. “I always say yes, we can do it. We can provide any combination of

specials foods from our menus, and much more.” Popolo can handle any event, gourmet dinner for two, business retreats, or big family style weddings. You can order dinner-to-go for two people if you call early that morning or a day ahead. With a catering company of this quality level and experience, every customer small or large can count on them to be there every step of the way. They help you create the menu you’ve dreamed of, confi rm the necessary contracts and permits, fi nalize details, and take away the stress. Popolo Catering’s upcoming projects include providing their clientele every service for an upcoming event or wedding. Leon’s staff is training to book fl ights, vacations, or business conferences. He will also have professional wedding consultants who arrange every small detail, from invitations, dinners and the fl orist, to the wedding cake specialist, photographer,

DJ, and the minister. It’s not just Leon’s expertise that keeps his satisfi ed clientele coming back again and again. He’s become one of the most popular caterers in SLO because he cares about people. Weddings have special meaning for Leon, who personally serves the bride and groom

their dinner and tells them: “We’re proud to serve you your fi rst meal as husband and wife.” Seeing their beaming faces and hearing the thanks he gets for making their wedding day unforgettable makes him very happy. “When people say, ‘Oh my gosh that’s the best chicken or tri-tip I ever had in my life,” and when I see the smiles on their faces, that’s my reward.”


Popolo Catering

1255 Monterey St., Suite B

San Luis Obispo

543-9543

P O P O L O C A T E R I N G

The New Popolo CateringBY KATHY MARCKS HARDESTY


WELCOME AMIGOS!Las Cazuelas has been serving fresh family recipes for three Generations.

Enjoy our Inviting décor, fine patio dining, and a full tequila bar. We appreciate our loyal community. Thank you for your continued support.

– Silvano & Mariana Luna –

APERITIVOSTaquitos, Quesadilla, Cocktel de

Camarones, Nachos, Aquacate con Camarones, & Fiesta Platter

SOPAS Y ENSALADASDinner Salad, Ensalada De Pollo,

Ensalada de Camaron, Menudo, Pozole

CARNESTampiqueña, Steak Ranchero,

Cazuelas Steak

FAJITASPollo, Carne, Camarones

ESPECIALIDADES MEXICANAS

Las Cazuelas Burrito, Tostaditas,Soft Tacos, Soft Taco Dinner, Sope,

Enchiladas Mexicanas, Enchiladas Suisas

MARISCOSPescado Empanizado, Pescado a la

Parrilla, Pescado a la Diabla, Pescado Papillote, Camarones Empanizados, Camarones Naturales, Camarones Al Mojo de Ajo, Camarones Provensal,

Enchiladas de Camaron

ESPECIALIDADES LAS CAZUELAS

Chile Colorado, Chile Verde, Chile Rellenos, Tamales,

Flour Flauta, Enjitomatadas, Combo Grande, Tostada Supremea,

Burrito Grande

MINI COMBINACIONESTaco, Tamale, Enchilada, Chile Relleno

A LA CARTEEnchiladas, Tacos Dorados,Flautas, Burritos, Tostadas

OLDE TOWN CENTER • 131 W. DANA ST. #A NIPOMO929-9030

Hours: M-Sat 11am – 9pm · Sun 10am – 9pm

HAPPY HOUR SPECIALS, DRINKS & APPETIZERSMon-Fri 2-5pmDAILY SPECIALS 5-9pmFULL TEQUILA BAR!

“More than just the best Italian, the best in global cuisine,” noted Jackeline Allegretta,

wife and partner of chef Nicola Allegretta at Mama’s Meatball Fine Italian Restaurant and Catering. “Chef Nicola and I invite you to experience the extraordinary, whether it is an intimate affair, extravagant, or traditional.” With 19-years of experience behind her, Jackeline and her professional staff can take care of every detail for your business meeting, private party, or wedding. She proudly explained: “We can prepare an amazing celebration for you with chef Nicola’s extraordinary global cuisine, from anniversary parties to the ultimate romantic wedding event, at any location.” Their full service catering customizes a special menu based on the international cuisine you prefer. That’s why they’ve continuously been awarded the Best Caterer on the Central Coast in The Knot Best of Weddings, and they proudly belong to Central Coast Wedding Professionals. The Wedding Wire ranked Mama’s Meatball among the best in Bride’s Choice Awards 2012. “Jackeline is on top of every detail for catering,” chef Nicola explained. “We can make every event an adventure in dining.” Jackeline customizes your event exactly as you want it, and she tailors the menu according to each client. Jackeline added: “Our goal is always to exceed the expectations of our guests.” At Mama’s Meatball Restaurant in SLO they recently expanded the dining area into two distinctive rooms: The 55-seat Tuscan room, and the original Capri room that seats 40. If either room is busy with a catered event, the other room serves their patrons who dine there frequently. Jackeline, who studied

architecture, redesigned the dining rooms with chef Nicola. Reminiscent of wine country in Tuscany, they offer the perfect setting for winemakers’ dinners featuring Central Coast wineries. Cooking has been a lifelong passion for chef Nicola; he started helping his mother Maria cook at the age of two. Raised in Bari, Italy, he began working in restaurants as a teenager. After graduating from the Italian Culinary Institute, his talent earned him cooking positions in France, England, Germany, and the Dominican Republic. In 1999 he moved to the U.S., cooking at Florida’s Epcot Center. He relocated to Los Angeles to cook, and fi nally moved to SLO to become chef at Benvenuti Restaurant. Two years later, chef Nicola opened his catering company and rented the kitchen that became home to Mama’s Meatball. Naming it after his Mother, he credits her for instilling in him a passion for cooking. Every meal at Mama’s Meatball

restaurant showcases the authentic Italian cuisine that we Americans fi nd so comforting. Chef Nicola makes fabulous classics, from spaghetti and meatballs in Bolognese sauce to fresh pizzas generously topped with pepperoni, mushrooms, prosciutto, and more. Perhaps even more popular

are his contemporary dishes, like salmon scoglio, a fresh, grilled fi let topped with clams, mussels, shrimp, and calamari with white wine sauce. Their wine list features fi ne wines from Italy and the Central Coast with choices by the half-glass, half or full carafe, or bottle. Whether you’re enjoying the restaurant, banquet room, or off-site catering, chef Nicola and Jackeline warmly invite you to become their next distinguished guests at Mama’s Meatball.


M A M A ' S M E A T B A L L

Experience the Best in Global Cuisine BY KATHY MARCKS HARDESTY

Mama’s Meatball

570 Higuera St. Ste. 130SLO

(805) 704-3744www.MamasMeatball.com


APPETIZERS Natural Soups cup $3.00 bowl $3.99 Made fresh in our kitchen every morning. Servedwith 9-grain bread.

Nachos Grande $6.99 Blue corn chips topped with black beans, rice, olives, red onions, cheese, salsa, guacamole, sour cream.

Vegetarian Chili cup $3.55 bowl $4.79 Topped with cheese & onions with a side of corn bread & honey butter.

Hummus w/Pita $5.29 Garbanzo tahini puree with wedges of whole wheat pita bread.

SALADS With lemon herb,tofu dill, italian, ranch or tahini Natural Salad $6.99 Half Salad $4.59 Red leaf, green leaf and romaine lettuce served with carrots, red onions, jicama, red cabbage, tomato and sprouts.

Old Town Salad $7.59 Mixed greens topped with short grain brown rice, carrots, feta cheese, tomato and guacamole.

Spiritual Spinach Salad $7.59 Topped with carrots, olives, artichoke hearts, feta cheese, veggie-bacon bits and sprouts.

Grilled Chicken Caesar $9.29 The Natural Caesar topped with grilled chicken tenders in a light marinade.

Natural Cobb Salad $8.99A variety of chopped greens topped with feta cheese, vegetarian baco-bits, turkey, tomatoes, avocado and sprouts.

Tostada Salad $7.99 Baked whole wheat tortilla topped with blackbeans, rice, mixed greens, carrots, jicama, salsa, sour cream and guacamole.

East Beach Salad $8.99 Seasonal veggies lightly marinated and grilled, served over a bed of baby-leaf greens with carrot, tomato and jicama.

Add-Ons to any salad Grilled Chicken $2.29 Chunk Albacore $2.00 Sauteed Tofu $2.29

VEGETARIAN Santa Barbara Veggie Grill $7.99Fresh seasonal vegetables grilled, served over short grain brown rice. Add sauteed tofu $9.99 grilled chicken $9.99

Mr. Natural $7.99 Fresh seasonal vegetables, steamed over short grain brown rice. Add cheese $.60Tahini-ginger sauce $.60 Sauteed tofu $9.99Grilled chicken $9.99

Veggie Stir Fry 8.59 Fresh seasonal veggies stir fried in a ginger-soy sauce served over steaming brown rice.Add sautéed tofu $9.99

Tempeh Tacos $6.99 Ground soy tempeh in a zesty red sauce on corn tortillas with cheese topped with shredded lettuce and sprouts. Sub beans and rice $1.50

Stuffed Veggie Quesadilla $8.59 Whole wheat tortilla stuffed with sauteed veggies and cheese topped with guacamole, salsa and sour cream. With salad garnish.

Buddha Burrito $8.99 Sauteed veggies, pinto beans and rice wrapped in a whole wheat tortilla topped with ranchero sauce, cheese, sour cream and guacamole. With

salad garnish.

PASTAPasta Special After 5pm Market Price Chef’s choice of pasta with homemade sauce served with garlic bread and salad.

Primo Pesto $8.49Pasta of the day tossed with fresh homemade pesto sauce and feta cheese, served with a salad garnish and garlic bread.

Veggie Lasagna $8.99 Spinach pasta covered with ricotta cheese, fresh vegetables and

marinara sauce with garlic bread.

SANDWICHES Served with blue corn chips and homemade salsa.Good Karma Burger $6.99Tempeh veggie patty served on a whole wheat bun with lettuce, tomato, sprouts and garlic mayo. Add cheese $.75

Zen Burger $6.99 Unique blend of whole grain and vegetable patty served on a whole wheat bun with lettuce, tomato, sprouts and garlic mayo. Add cheese $.75 Gobbler Burger $6.99 Ground turkey patty charbroiled, topped with grilled red onion, lettuce, tomato, sprouts, served on a whole wheat bun with 1000 island dressing. Add cheese $.75

Falafel Pita $6.99 Falafel balls with hummus, tomato, sprouts and shredded carrots with tahini-ginger sauce in a whole wheat pita.

Grilled Chicken Pita $6.99 Fresh natural chicken tenders in a light marinade with lettuce, tomato, sprouts, and red onion in a whole wheat pita with dijon mustard.

Grilled Veggie Sandwich $6.99 Fresh seasonal veggies lightly grilled, served on 9-grain bread with lettuce, sprouts, tomato and garlic mayonnaise.

Grilled Eggplant $6.99 Char-broiled eggplant and red peppers, with feta cheese, pesto and sprouts on 9-grain bread.

Portobella Mushroom $7.29 Marinated, grilled portobello mushroom with jack cheese, grilled onions, tomato, sprouts and pesto and garlic mayo, on 9-grain bread.

The Local Favorite $6.55 Avocado with lettuce, sprouts, tomato, red onion on 9-grain bread with garlic mayo.

Roasted Turkey $6.55 Fresh turkey breast with lettuce, sprouts, tomato, red onion on 9-grain bread with dijon mustard and garlic mayo.

Albacore $6.55 Chunk albacore tuna mixed with mayo, pickle relish and onions with lettuce, sprouts, tomato on 9-grain bread with dijon mustard. Melt with cheese $.75

CHICKEN & FISH Mt. Fuji Stir Fry $9.99 Marinated chicken stir fried with fresh seasonal vegetables in a ginger-soy sauce served over steamed brown rice.

Cabo Fish Tacos $8.29 Halibut sauteed in chunky salsa on corn tortillas with cheese topped with shredded carrot, cab - bage and lime. Sub beans & rice $1.50

Chicken Tacos $7.59 Chicken in a mild taco sauce on corn tortillas with cheese topped with shredded lettuce and sprouts. Sub beans & rice $1.50

Baja Burrito $8.99 Chicken in a ranchero sauce, pinto beans and rice wrapped in a whole wheat tortilla topped with ranchero sauce, cheese, guacamole, and sour cream. With salad garnish.

Chicken Enchiladas $8.99 Corn tortillas stuffed with ranchero chicken, black beans, rice and cheese topped with spicy enchilada sauce, sour cream and guacamole. With salad garnish.

Fish Special After 5pm Market Price Fresh catch of the day with rice and steamed vegetables.

FRESH JUICE BAR SHAKES & SMOOTHIES

KIDS MENU AVAILABLE

Sample of Menu

VISITTODAY!

DOWNTOWN SLO SANTA MARIA


CATERING

WEDDINGS | ANNIVERSARIES | SPECIAL EVENTS | PICNICS

FAMILY REUNIONS | BUSINESS MEETINGS | LUNCHEONS | DINNERS

Any Special Event!Popolo Catering presents a “Fusion Cuisine Concept.” Serving the beautiful Central Coast for over 25 yearsallows us to claim & be well seasoned providers of A+ service and 100%+ incredibly delicious food.

We merge Italian food, Mexican food and the world famous Santa Maria Style Barbecue for our catering o� erings. Popolo food creations are all made from scratch! We roast or barbecue all our chicken, meats& � sh over seasoned red oak wood and bake our own variety of breads daily along with a wonderful

array of salads complimented by homemade dressings.

You are the creator of your special event menu! Your choices are endless!Create your custom menu online at popolocatering.com · 805.543.9543

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On California's Central Coast some of our best dining spots are found off the beaten path. That's why

it's worth taking the road less traveled to reach Adelina's Bistro & Market Place at Trilogy Monarch Dunes in Nipomo. It’s a short drive from Highways 1 or 101 to this beautiful resort to enjoy uncommon meals. Chef Charles Weber's menu showcases the freshest foods of the season from local farms in an array of irresistible dishes. Locals shop the Central Coast Farmers' Markets but Weber purchases directly from local farms, ranches, and fi sheries to procure the fi nest ingredients for his farm fresh seasonal menus. Weber's menu changes twice weekly to showcase the fresh fi sh, poultry, and meats he procures. Although the menu is driven by the seasons frequent diners will always fi nd locally raised steak, main dish salads, and brick-fi red pizzas. Weber, a 35-year career veteran, has an impressive culinary background that's grounded in French classics yet his repertoire knows no borders. This passionate chef has cooked in destination restaurants from Chicago, New York, and San Francisco to the mid-West, Bahamas, and the Caribbean. In Napa he founded Zuzu, a favorite of Napa Valley's renowned winemakers. All of these experiences infl uence the chef's worldly palate and it's expressed in his creative menus. A favorite at Sunset Magazine's Savor the Central Coast, Weber actively participates in local wine and food fundraising events that support the community. Adelina’s serves breakfast, lunch, and dinner, each menu showcasing farm fresh selections. At breakfast you'll enjoy Weber’s omelets, eggs Benedict, and delicious breakfast burritos featuring a choice of spicy sausage or

bacon with hash browns. The freshly baked muffi ns and pastries are fi lled with seasonal berries, apples, or sweet pumpkin, as are freshly-baked desserts. The reasonable wine list, rare in upscale restaurants, offers Central Coast wines specially selected by Adelina’s management team. An array of wines-by-the-glass, priced under $10, always include many Central Coast favorites. Adelina's has become quite popular for its private dining rooms. Special events and catering manager, Aimee Sigala, arranges private parties or business meetings for 10 to 30 people, or in the Avila Ballroom that can accommodate 200 guests. The market place next to the kitchen features gourmet delicacies, wine, and groceries such as bread, cheese, cream, and eggs. Or you can pick up fresh sandwiches and pastries. Their freshly prepared foods are perfect for those days you don't want to cook or dine out. Their regular clientele appreciate their nightly specials featuring reasonably-priced

food and beverages: There are specials nights featuring martinis and margaritas, discounted appetizers including brick oven pizzas or fi sh tacos, and no corkage fee Thursday nights for bringing in wine cellar favorites; there's also Sunday Supper, a three-course gourmet meal including soup or salad, entrée, and dessert, only $16.50.

The popular nightly prix fi xe dinners include amuse bouche, spring salad or soup, entrée, and dessert. Weber’s fi ne entrées include bistro Angus fi let mignon with truffl e frites and bordelaise sauce, ahi with French lentils, sweet pepper and onions, or half “Rocky” chicken with Moroccan BBQ glaze. Weber’s fresh seasonal menu always offers fresh and healthy everyday meals, or a gourmet indulgence.


Adelina’s Bistro & Market Place

1645 Trilogy ParkwayNipomo

343-7510

A D E L I N A ’ S B I S T R O & M A R K E T P L A C E

Fresh Seasonal CuisineBY KATHY MARCKS HARDESTY


100 OCEAN VIEW AVENUE PISMO BEACH 805.773.3463

PRISTINE OCEAN VIEWS

DRINKS, SMALL PLATES, APPETIZERSMonday-Friday 4pm to closeSaturday-Sunday 2pm to close

HAPPY HOUR Daily 4 to 6pm

LIVE MUSIC Wednesdays 6 to 9pmSundays 3 to 6pm

DINNERSunday-Thursday 5 to 9:30pm Friday & Saturday 5 to 10pm

SUNDAY BREAKFAST & LUNCH10am to 2pm

FINE DINING

Restaurant

100 OCEAN VIEW AVENUE PISMO BEACH 805 773 3463

FIRST COURSE ENTREES

SOUPS & SALAD

ABALONE CLAM CHOWDER 4/7 Pismo Beach Clam Festival Winner

MIXED FIELD GREENS 9 Sliced mango, raspberries, candied pecans,

feta and a cucumber wasabi dressing

CHOPPED WARM SHRIMP SALAD 15Mixed field greens tossed with avocado, red onion,

bacon, asparagus, corn, roma tomatoes, stilton blue cheese and honey cilantro Dijon vinaigrette

CLASSIC CAESAR SALAD 8Garlic croutons, shaved parmesan, tomatoes,

kalamata olives with house made Caesar dressing

HOUSE SALAD 8Mixed field greens, roma tomato, cucumber,

garlic croutons and white balsamic vinaigrette

SPINACH, GOAT CHEESE & BEET SALAD 12 Baby spinach, oven-roasted beets with applewood

smoked bacon, roma tomato, red onion, warm almond crusted herb goat cheese, roasted tomato vinaigrette

STUFFED CHICKEN BREAST 24Mary’s chicken breast stuffed with spinach, artichoke hearts and balsamic red onions with four cheese macaroni and broccolini

10 oz PAN SEARED FILET MIGNON 30 With pommes macaire, bacon wrapped asparagus and red wine reduction

T BONE PORK CHOP 22Pan-fried 10 oz chop with loaded mashed potatoes, haricot vert, French fried onions and garlic cream sauce

COUPLES FILET AND LOBSTER 75 (2 serv.) 5 oz filet mignon with red wine sauce, half a lobster tail with drawn butter and lemon, roasted heirloom potatoes and seasonal vegetables

GREEK PASTA 18Angel hair pasta tossed with spinach, artichokes,kalamata olives, bell peppers, pearl onions and basilin a garlic white wine sauce, with crumbled feta

PAN FRIED SNAPPER 23 Macadamia crusted, with pommes frites, bacon wrapped asparagus and lemon aioli

TOP SIRLOIN 23 Topped with sautéed mushrooms and shallots,with garlic roasted mashed potatoes, mixed baby vegetables and a black peppercorn sauce

GRILLED AHI TUNA 26 Cous cous with bell peppers, green onions, water chestnuts, a spicy Thai chili sauce, finished with wasabi

LOBSTER TAIL 50Roasted heirloom potatoes, seasonal vegetables, with drawn butter and lemon

SEAFOOD PASTA 25Prawns, scallops and clams with grilled artichoke hearts, roma tomatoes and pasta, tossed in a creamy pestogarnished with crispy pancetta

PANKO CRUSTED CAYUCOS ABALONE 30 With pommes frites, sautéed spinach, pearl onions and citrus beurre blanc

GRILLED SALMON VERACRUZ 24 Sautéed onions, jalapenos, tomatoe salsa, avocado, cilantro and saffron risotto, smoked paprika beurre blanc

PACIFIC TRIO 24Sauteed shrimp, scallops, pan fried risotto crab cake, Brussel sprouts tossed with pancetta and roasted red pepper sauce

“THE SEA VENTURE” 27Our signature dish of shrimp, scallops, clams, mussels, fish and spicy sausage with saffron risotto, aromatic tomato fume with toasted crostinis

OYSTERS ROCKEFELLER 14Baked blue point oysters with a

melt of spinach, bacon and parmesan

CALAMARI 10Breaded to order, fried, with horseradish

cocktail sauce and lemon aioli

MACADAMIA CRUSTED CAYUCOS ABALONE 16Pan-fried, shaved cucumber and green papaya

with curried pineapple mango salsa

ARTISAN CHEESE 14Chef ’s selection of fine worldy cheeses,

accoutrements, a selection of crackers

BRUSCHETTA 9Roma tomato, fresh mozzarella, pesto, shaved parmesan, with sliced shallots on grilled naan

BISTRO PLATE FOR TWO 16Handcrafted antipasto plate of gourmet vegetables

BACON WRAPPED SCALLOPS 12Shaved Brussel sprouts, avocado,

goat cheese and lemon aioli

SHRIMP COCKTAIL 11Poached large Pacific tiger prawns, horseradish

cocktail sauce with lemon and lime wedges

CROSTINI 9Roasted tomato bruschetta with spinach and feta,

black olive tapenade with artichoke hearts,goat cheese and roasted peppers,

with a roasted garlic crown

BEEF CARPACCIO 12Thinly sliced uncooked filet mignon with cream of

horseradish, grated parmesan, capers, lemon, crostinis


SHARESEASONED FRIES w/ garlic, Parmesan, truffl e oil, fresh parsley SWEET POTATO FRIES w/ honey aioli ONION RINGS beer battered & golden deliciousJALEPENO POPPERS cream cheese stuffedCHICKEN SUPREMES hand breaded, deep fried chicken tenders, w/ friesWINGS 6 piece served w/ sweet & spicy Chile sauce, blue cheese & limeSTEAMED MUSSELS in a spicy bacon infused herbed tomato broth, served w/ toasted French breadBURGER NACHOS grass fed beef or grilled chicken, melted cheese, crispy shallots, guacamole, 1,000 island, sour cream3 BURGER SHOTS choice of caramelized onion w/garlic aioli, cheddar or bacon cheddarSEARED AHI TACOS marinated cabbage, pico degallo, cilantro wasabi cream sauce, house made chips TIGER SHRIMP TACOS marinated shrimp & cabbage, pico de gallo, house made chips MO|TAV TIGER SHRIMP QUESADILLA cilantro lime marinated shrimp, melted Swiss, avocado, fl our tortilla

SIGNATURESSTEAK FRITES marinated fl at iron steak served w/ rosemary jus, fries & garlic aioliWILD SALMON pan seared, served over roasted corn & black bean salsa w/ avocado cream MO|TAV JAMBALAYA tiger shrimp, andouille sausage, chicken over cajun style dirty riceHOUSE MADE FISH N’ CHIPS anchor steam beer battered, fries, tartar sauce TRUFFLED MAC & CHEESE white truffl e oil, Parmesan, cheddar, & jack cheeses GUINNESS S.L.O. BRAISED SHORT RIBS served w/garlic mashed potatoes

SALADS | SANDWICHES HOUSE SALAD mixed greens, tomato, cucumber, red onion, sproutsWARM SPINACH SALAD sherry vinaigrette, feta, roasted bell peppers, pine nutsCLASSIC COBB romaine lettuce, tomato, avocado, Gorgonzola, egg, grilled chicken, applewood-smoked baconCAESAR SALAD house made Caesar dressing,romaine, croutons, Parmesan cheese, cherry tomatoesROASTED BEET SALAD sherry vinaigrette, roasted red & golden beets, goat cheese, green apples, toasted walnuts, baby arugulaPACIFIC RIM SALAD grilled chicken breast, mixed greens, cucumber, pineapple, red onion& crispy wonton strips. w/ sesame ginger dressingTEQUILA CHICKEN SOUP chicken, onions, peppers, cheddar & jack cheese, tortilla chipsBLT garlic aioli, applewood smoked bacon, lettuce, tomato on toasted sourdoughREUBEN Angus beef pastrami, Swiss cheese, 1000 island, rye bread

PORTABELLA SANDWICH portabella mushroom, feta, grilled eggplant, bell peppers, basil, tomato aioli, ciabattaSLO TURKEY MELT sliced grilled smoked turkey,cucumber, avocado, sprouts, tomato & pesto aioli on grilled rye bread w/ cheddar cheeseNOT YOUR MOTHER’S TUNA SANDO seared ahi tuna, grilled pineapple, avocado, cucumber & pea sprouts w/ spicy aioli on ciabattaSPICY CHICKEN CRUNCH WRAP crispy chicken tenders, spicy wing sauce, romaine lettuce, tomato & cucumber w/ranch in a warm sun dried tomato fl our tortilla

BURGERS | 100% hormone free, grass fed,sustainable local Hearst Ranch beef. We are strong supporters of local farming communities. We believe inbuying & serving the highest quality ingredients availablefrom abundant populations & take responsibility for ourrole in preserving a lasting diverse supply on ingredientsMO|TAV BURGER Angus beef, mozzarella, pancetta, arugula, onion compote, tomato aioli,on garlic breadOLD FASHION Angus beef, aged cheddar, lettuce,tomato, onions, pickles, garlic aioli, sesameWESTERN Angus beef, aged cheddar, applewood-smoked bacon, onion rings, bbq sauce, ranch, sesameTHE ALOHA Angus beef, Swiss cheese, grilled pineapple, red onion, teriyaki, sesame SHROOMER Angus beef, Swiss, portabella mushrooms, arugula, garlic aioli, ciabattaCAPRESE Mary’s free range chicken, mozzarella,tomato, basil leaves, garlic aioli, ciabattaPOLLY DOLLY Mary’s free range chicken, avocado, sprouts, bbq, lettuce, cucumber, pepper jack, whole-wheat bun“SCHWARTZ” BE w/ YOU beef, goat cheese, jalapeño, onion rings, spinach, honey mustard, garlic breadBLACK & BLUE blackened Angus beef, caramelized onions, Danish blue cheese peppers, basil, garlic aioli, sesameGARDEN ST. veggie patty, spinach, sautéed mushrooms, feta, roasted peppers, sprouts, cilantro pesto, sourdoughPASTRAMI BURGER Angus beef, pastrami, aged cheddar, pickles, honey mustard, sesameCALIFORNIA LOVE turkey burger, jack cheese, fried egg, tomato, guacamole, fries, cilantro aioli, whole wheatGRILLED CHICKEN Mary’s free range chicken, Swiss cheese, mixed greens, bell peppers, cilantro pesto, sesameCOW TIPPER two Angus beef patties, aged cheddar, double bacon, lettuce, tomato, red onion, tomato aioli, sesameSANTA FE GOBBLER turkey burger, jalapeño poppers, avocado, pepper jack, mixed greens, red onion & spicy aioli, sesameTHE RED DEVIL Angus beef, pepper jack, jalapeños, crispy shallots, spicy aioli, tomato, lettuce, sesame

725 HIGUERA ST. DOWNTOWN SLO • 541-8733WWW.MOTHERSTAVERN.COM • KID-FRIENDLY DINING

RESTAURANT | NIGHT CLUB

7 S.L.O.’S BESTHAPPY HOUR

$ LUNCH SPECIAL ENTRÉE|SIDE|DRINK

Mon-Fri 11:30-2:30

Mon-Fri 4-6:30

Reservations WelcomeCatering and GiftCerti� cates Available2848 North Main StreetMorro Bay CA

Call for Take out805-772-5686

Since 1985

Daily Specialsbreakfast, lunch and dinner

OPEN 10am-9pm 7 days a week

Accepting Visa, Master Card, Discover & American Express

Morro Bay Chamber of Commerce Business of the Year

www.lolos.morro.menuclub.com

MEXICAN RESTAURANT

Friend us on Facebook to see our complete menu

SpecialtiesBREAKFAST QUESADILLA: A large tortilla � lled with two scrambled eggs, cheese, chipotle chile, your choice of ham or bacon. Grilled and topped with guacamole & sour cream

BREAKFAST BURRITO: A large tortilla � lled with two scrambled eggs, potatoes, salsa, cheese and your choice of bacon or ham. Topped with sour cream and cilantro

POLLO ASADO SALAD: Fresh greens topped with charbroiled chicken breast (or shrimp), cheese, olives and tomatoes. Served with choice of dressing

PASTA VERDE: A large bowl of penne pasta sautéed in garlic butter and cilantro. Topped with Chile Verde (pork), Jack cheese and fresh mushrooms

STEAK DIABLO: 8 oz. New York steak charbroiled and topped with Ancho chile and Pico de Gallo

SALMON with MANGO SALSA: Fresh salmon charbroiled and served atop fresh cabbage, topped with delicious mango salsa

ENCHILADA VERDES: Two chicken enchiladas topped with our green enchilada sauce and Jack cheese, served with rice and beans

NICK’S MAHI MAHI TACOS: Two Mahi Mahi � sh (wild caught) soft tacos simmered in tomatillo salsa and spices. Served with black beans, rice, guacamole, fresh cabbage & lime

CARNITAS TACOS: Two soft corn tortillas � lled with seasoned chunks of lean pork and tangy tomatillo salsa. Served with guacamole, rice and beans


Blue Skye Coastal Café

Breakfast, Lunch, Dinner

Breakfast Served All DayOpen Daily From 8am

• Happy Hour 4-6pm Everyday • Featuring Local Wines & Specials

Live Outdoor Entertainment on Weekends

Beautiful Bay Front Location with Alfresco Dining

Made from Scratch Dishes • Kid’s Menu

Fresh Seafood • Burritos & Tacos

Pancakes, Benedicts, Omelettes & “THE ROCK”

Vegetarian Selections • Organic Specialty Coffees

Big Screen TV • Free WiFi • Dog-Friendly Patio

“Bistro on the Bay”Food • Fun • Friends

805-772-8988Located at 699 Embarcadero, Morro Bay

On the “Waterfront Walk” at Marina SquareFor our complete menu, please visit www.blueskycafe.com

Main Course½ Roasted Chicken –

Roasted Root Vegetables & Fingerling Potatoes,

Natural JusGrilled Pork Chop –

Stone Fruit & Pecan Chutney, Wined Greens, Potato Puree

New York Strip Steak – Potato Puree, Sautéed Greens and house made steak sauceCreole Shrimp n’ Grits –

Tomatoes & Peppers, Creamy Polenta, Chard

Pan Roasted Local Snapper – Green Lentils, Asparagus,

Sa� ron Bread & Butter Pickles, “Roost Sauce,”

Sesame bunBlue Cheese

Crusted Meatloaf – Roasted Vegetables, Herb Infused Gravy,

Potato Puree

StartersShrimp & Pork Potstickers Apple Carrot Jicama Slaw

& Orange Ginger SaucePotato Wrapped

Oysters Rockefellar – Gruyere Cheese Sauce,

Sauteed Spinach & BaconCrostini’s – Roasted

Artichoke & Goat CheeseSoup of the Day –

Cup or Bowl

SaladSeared Local Albacore – Bib lettuce, Hard Boiled

Egg, ,Pickled Green Beans, Avacado, Tomato, with a Citrus Herb Vinaigrette

Butter Lettuce – Candied Spiced Walnuts,

Apple, Blue Cheese, Creamy Herb Vinaigrette

Field Green – Local Greens, Tomato,

Carrot, Cucumber, Myer Lemon & � yme Vinaigrette

DessertSlice of Seasonal Pie -

A la modeFlourless Dark

Chocolate TortePecan Carmel Sauce

Mixed Berry Cobbler with whipped Cream

Crème BruleeBourbon Vanilla Bean,

Caramel Crust, Fresh FruitCheese Plate

Chef Selection of Cheese accompanied with Fruits & Nuts

HoursBreakfast Fri – Sun 7:00am – 12:00pm

Lunch Everyday 11:00am – 3:00pmDinner � urs. – Sun 5:00pm – 8:00pm

105 Main Street ° Templeton(805) 476-6102

HoursNew York Strip Steak



Introduction to Wine Industry Saturday | Nov 3 & 10 | 8:30 am – 4:30 pm

California Wine AppreciationWednesday| Jan 9 - Feb 6 | 7:30 pm – 9:30 pm

Vineyard Practices Saturday | Feb 2 & Feb 9 | 8:30 am – 4:30 pm

European Wine Appreciation Wednesday | Feb 13 - Mar 13 | 7:30 pm – 9:30 pm

Wine Marketing Saturday| Mar 2 -Mar 16 | 8:30 am – 1:00 pm

LEARN MOREABOUT THE WINE

IN YOUR GLASS

UPCOMING CLASSES

MORE INFO & ENROLL ONLINE:www.continuing-ed.calpoly.edu

Custom menus to suit your creative fancy.

Food & wine pairings

Sourcing the best of local organic & sustainable foods.

We have a great Staff eager to serve you and your guests.

Cooking classes

Catering by Chef Charlie

(805) 975-6313

nakamuraphoto.com

Chef Charles D. Paladin [email protected] or [email protected] Suite E, El Camino Real Atascadero, CA. 93422Better Business Bureau ·Wedding Wire.Com

Serving the entire Central Coast and beyond

Chef Charles David Paladin Wayne

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MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group G O U R M E T 43

Mon-Sat 6am-2pm · Sunday 7am-2pm | 135-A East Clark Avenue, Orcutt | 805-934-4429 KaysCountryKitchen

Established 2000 Established 2000 Established 2000 CombinationsOur delicious breakfast combinations are served all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffi n. Substitute cottage cheese or tomatoes for an additional cost.Bacon & EggsKay's bacon is the best in the valley & keeps you coming back for more! Four slices of thick sliced bacon with two fresh eggs. $9.95Ham & EggsStart your morning right with an old fashioned cut of ham steak & eggs, just the way you like them. $10.95Corned Beef Hash & EggsSome of the best you will ever have! We serve it up nice & crispy. $10.95Santa Maria Style Tri-Tip & EggsA local favorite. This cut of beef is charbroiled to perfection & served with our very own homemade salsa. $10.95Chicken Fried Steak & EggsLightly breaded & fried crisp, then smothered with our homemade bacon & sausage gravy. $9.95Linguica & EggsLocally made, this Portuguese style sausage is very rich in smoked fl avor. A breakfast favorite that complements any egg dish. $9.95Sausage & EggsThree juicy pork sausage patties hot off the grill. Served with two eggs. $9.95

OmelettesOmelettes are served all day with your choice of homefries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffi n. Substitute cottage cheese or tomatoes for an additional cost.Chorizo OmeletteChorizo, onions & Ortega chiles sautéed intoa light n’ fl uffy omelette or scramble withmelted jack & cheddar cheese. Served withavocado & sour cream on the side. $10.95BAGS OmeletteBacon, Artichoke hearts, Garlic & Spinachare what make this a Kay’s classic. Toppedwith melted jack & cheddar cheese. $10.95Kay’s Orcutt OriginalDiced bacon, sausage, ham, tomatoes & red onions. Topped with jack & cheddar cheese plus avocado. Served with sour cream on the side. $10.95Chile Verde OmeletteSlow-roasted pork in our homemade verde sauce. Topped with jack & cheddar cheese. $9.95Too Much to Drink Last Night?It’s not that you had too much to drink, but rather if you can handle this one-of-a-kind omelette! Diced chicken fried steak & bacon sautéed into an omelette & topped with jack & cheddar cheese. Smothered with our sausage & bacon gravy. $10.95MSA OmeletteMushroom, Spinach & Avocado topped with jack & cheddar cheese. $9.95Bacon & Avocado OmeletteA classic omelette with diced bacon. Topped with ripe avocado, jack & cheddar cheese. $10.95

ScramblesServed all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffi n. Substitute cottage cheese or tomatoes for an additional cost.

Turkey Sausage ScrambleDiced turkey sausage, tomatoes, green bell peppers, red onions, mushrooms & spinach sautéed into a scramble. Topped with jack & cheddar cheese plus avocado. $10.95Shannon’s ScrambleDiced bacon, tomatoes, green bell peppers, red onions, spinach, Ortega chiles & artichoke hearts. Topped with jack & cheddar cheese. Sliced avocado & our homemade BBQ sauce on the side. $10.95Garden ScrambleThis healthy scramble is a great mixture of green bell peppers, red onions, mushrooms, tomatoes & spinach all sautéed together. Topped with avocado, jack & cheddar cheese. $10.95Florentine BenedictGrilled sliced tomatoes with sautéed spinach on a toasted English muffi n. Topped with two poached eggs & smothered with our dill-Hollandaise sauce. $10.95Traditional Eggs BenedictThick sliced grilled ham, tri-tip, bacon or corned beef hash piled on a toasted English muffi n with two poached eggs. Topped with our incredible dill-Hollandaise sauce. $11.95Orcutt HashOne of our signature dishes! Diced ham, bacon & sausage combined with home-fried potatoes, melted jack & cheddar cheese then smothered with our bacon & sausage gravy. Served with two eggs on top cooked to your liking & toast on the side. $11.95Mo’BennyThin sliced grilled ham, two slices of bacon & chorizo piled on top of a toasted English muffi n with two poached eggs & Hollandaise sauce. $11.95

Cakes & ThingsAdd seasonal fresh fruit as a topping for an additional cost. Sugar-free syrup available upon request.Belgian Waffl ePrepared with fresh eggs, whole milk & a dashof vanilla. Cooked light, thick & crispy with large pockets. Served with warm syrup. $6.95Texas Style French ToastSliced extra thick & dipped in our original batter. Grilled golden brown & served with warm syrup. $6.95Cinnamon Raisin French ToastThis wonderful bread is served with four slices dipped in our secret egg batter. Dusted with powdered sugar. $6.95Combo SandwichWant more than just something sweet? Choose from Biscuits & Gravy, Belgian Waffl e, French Toast or a Short Stack of Pancakes. Served with two eggs & your choice of bacon, sausage or bone-in ham steak. All served separate. $10.95Short StackTwo large golden brown fl uffy pancakes. Served with warm syrup. $6.95Biscuits & GravyOne of our extra large biscuits halved fresh out of the oven & topped with Kay’ssignature bacon & sausage gravy. $6.95

SandwichesAll sandwiches are served with your choice of fresh fruit, soup, potato salad or French fries. Substitute beer-battered onion rings or a garden salad for an additional cost.Sheena’s Cordon BleuFried chicken tenderloins topped with grilled thin-sliced ham, melted Swiss cheese & honey mustard dressing. Served on a grilled croissant roll. $9.95Teriyaki ChickenGrilled chicken breast topped with melted Swiss cheese, sautéed mushrooms & crisp bacon. Smothered with our own sweet teriyaki sauce. $9.95BLTAKay’s famous thick sliced bacon with fresh tomatoes, crisp lettuce & sliced avocado. Served on your choice of bread. $9.95Old ChicagoGrilled sliced ham & pastrami topped with coleslaw & thousand island dressing, then sandwiched between grilled rye bread. $9.95Super TurkeySmoked turkey breast piled high with thick sliced bacon, avocado & melted cheddar cheese.Served on grilled bread or a croissant roll! $10.95

Country ClubThis triple-decker is layered with thick sliced bacon, smoked ham, sliced turkey breast, avocado, lettuce, tomatoes & your choice of bread. $11.95

Charbroiled Burgers100% certifi ed Angus ½ lb. beef patties served with lettuce, tomatoes, red onions, a pickle spear & mayonnaise on a sesame bun. Your choice of fresh fruit, soup, potato salad or French fries. Substitute beer-battered onion rings or a garden salad for an additional cost.Kay’s Basic½ lb. Angus beef patty with all the trimmings. $8.95Old Town Orcutt BurgerA mouth watering burger charbroiled & topped with melted cheddar cheese, thick sliced bacon, avocado & our homemade BBQ sauce. Served on a grilled croissant roll. $10.95Red Hot Western BurgerThis is a burger with a kick! A juicy grilled patty topped with our buffalo sauce, melted blue cheese & beer-battered onion rings. Served on a grilled sesame bun. $10.95BBQ Bacon Burger ClubWe start off with a charbroiled Angus burger topped with cheddar cheese, thick sliced bacon, avocado, lettuce, tomatoes & our homemade BBQ sauce. Then we serve it as a grilled triple-decker sandwich with your choice of bread. $11.95Red Dragon MeltWhat makes this patty melt so spectacular isthe Red Dragon sharp cheddar cheese made withWelsh brown ale & mustard seeds. We top this sandwich off with grilled red onions & thick slicedbacon. Served on grilled sourdough. $10.95

Salads & WrapsWe use only the freshest produce & ingredients to make our salads. French bread served on request. All salads can be made into wraps. Dressing choices: Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Raspberry or Champagne VinaigretteChicken Goat Cheese SaladGrilled chicken breast on top of spinach greens,toasted almonds & crumbled feta goat cheese. With blueberries & strawberries to fi nish off the Central Coast’s fi nest salad. $10.95Cobby Man SaladWe start off with tri-tip & chicken on top of spinach greens, bacon, avocado, diced tomatoes, olives & our signature Red Dragon ale cheddar cheese. Served with our homemade BBQ & ranch dressing. $12.95Ms. P’s Raspberry Apple DelightGrilled chicken on top of romaine lettuce with candied walnuts, crumbled blue cheese & thin sliced apples. $10.95California Chicken SaladGrilled succulent chicken breast on top of romaine lettuce with bacon, diced tomatoes, jack & cheddar cheese & avocado. Served with your choice of dressing on the side. $10.95

Pesto Chicken WrapGrilled chicken, avocado, sun dried tomatoes, feta cheese, alfalfa sprouts, cucumbers & pesto all folded into a warm tortilla wrap. $10.95

Hot SoupsSoup of the DayOur soups are made fresh daily & served with grilled French bread. Please ask your server for today’s specials. $5.95Tri-Tip & Linguica ChiliThis chili is made with Santa Maria style tri-tip & local linguica which is diced & added to our amazing chili beans. Topped off with cheddar cheese & onions. Served with grilled French bread. $7.95

Banquet FacilitiesAre you looking for a venue for your special event? Kay’s Country Kitchen is a great place to host large groups! Our banquet room seats up to 40 people. Please call (805) 934-4429 to reserve your date.

Patio DiningHeated outdoor patio available for a peaceful dining experience!

CombinationsCombinations

Chile Verde Omelette

Old Chicago

Salads & WrapsSalads & WrapsSalads & Wraps

Ms. P’s Raspberry Apple Delight

44 GOURMET MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Trends come and go in the world of fashion and restaurants, but there’s one style of cooking that

never grows old, classic Americana. The epitome of that American favorite is found at Kay’s Country Kitchen in Orcutt, where they’ve been keeping locals happy seven days a week since 1981. After 32-years, it’s still the favorite of locals for meeting over a cup of coffee or enjoying a rock solid breakfast or lunch. It’s the comfortable kind of eatery that Santa Maria wine country visitors wish they could fi nd for a hearty breakfast before heading off to the local wine trails. Family owned and operated, it’s owned by KayLynn Flagg who bought the popular café in 2000. Located in Olde Town Orcutt, it’s a great place to start the morning before work, or visiting Santa Maria Valley’s popular wine tasting rooms which are fairly close by. Kay started working there as a part-time waitress and fell in love with the sweet place. She seized the opportunity to become a restaurateur when, “The gentleman who owned it offered to sell it to me.” The quaint café was tiny at fi rst, and as business grew she often opened the door to a queue of regulars waiting for tables. “I’m a hometown girl, I grew up here,” explained Kay. “When the people next door said they’d sell me their property, I expanded.” She had the building restored to its original décor, era 1904. “It’s a hometown restaurant with mid-Western fl air. The restaurant has continued to fl ourish and it has been a sweet love affair for me.” Under the direction of Kay, the

Country Kitchen has become the heart and soul of Old Orcutt. Because the eatery continues to evolve, Kay updates the menu to keep her clientele satisfi ed. She’s more than willing to mix and match foods to create the perfect meal for her customers. Besides the old favorites of combination breakfasts, omelets, pancakes, and hearty burgers, Kay added some very popular treats: Orcutt hash, their signature dish that’s nearly big enough for two people, features ham, linguica, bacon, and sausage with home-fried red potatoes, topped with jack and cheddar cheeses, bacon n’ sausage gravy, and two eggs fried to order with a side of toast; and the Red Dragon sharp cheddar cheese melt with Welsh brown ale and mustard seeds atop a sirloin burger with grilled red onions and bacon served on grilled sourdough. The charismatic Kay has been popular with her customers since

she started waiting tables there, as have her children who work weekends: “I’ve always loved coming here and I spend my working hours doing what I love most.” She continually strives to ensure everything from the food to the service and the prices meet her guest’s needs: “You might

pay a bit more than you would at some of the other restaurants, but we give you a lot better food for the price.” She also offers banquet services, and thanks to moderate temperatures nearly year round there’s patio dining. Kay concluded, “We want to make sure your experience is going to make you think you don’t want to dine anywhere else.”



127 E. Clark Ave.Orcutt

934-4429

K A Y ’ S O R C U T T C O U N T R Y K I T C H E N

An American Classic in OrcuttBY KATHY MARCKS HARDESTY

The � rst farmers’ market in San Luis Obispo County was established in 1978. This Saturday morning market is located

in the World Market/Embassy Suites lot

Veggies & fruits are genuinely fresh & picked at the peak of � avor. There are many wonderful varieties simply not

found in stores. Everywhere people are talking with friends, new acquaintances and farmers.

(805) 544-9570 · www.slocountyfarmers.org

Shopping at the farmers’ markets truly contributes to one’s happy, healthy lifestyle.

Saturday Mornings 8:00 – 10:45amWorld Market/Embassy Suites lot, SLO

Saturday Afternoon 12:00 – 2:30pmCity Hall Lot, Arroyo Grande

Wednesday Morning 8:30 – 11:00amCourtland & Grande, Arroyo Grande

Thursday Afternoon 2:30 – 5:00pm Spencer’s Fresh Foods lot, Morro Bay

Thursday Evening 6:10 – 9:00pmHiguera Street, SLO

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group G O U R M E T 45

ENCHILADAS MEXICANAS three chicken enchiladas smothered with our special sauce, topped with sour cream, served with our own delicious potatoes

CHILE RELLENOS a house specialty- 2 fresh, long green chiles, stuffed with cheese, batter-dipped and fried golden brown, topped with special salsa and served with rice & beans

COMBO GRANDE chile relleno, enchilada de carne, taco de pollo, served with rice & beans

ENCHILADA SUISAS two chicken enchiladas covered with green tomatillo sauce and topped with sour cream served with rice & beans

ENCHILADAS DE CAMARON two shrimp enchiladas topped with salsa, cheese and sour cream, served with rice & beans

MENUDO and POZOLE SERVED DAILY!

A CENTRAL COAST TRADITION FOR 3

GENERATIONS!

Pre-order our award winning salsa by the ½ gallon for your

next family BBQ or event!

Santa Maria110 S.Lincoln St. Ste 106

925-2841Mon – Fri 8am-9pm Sat & Sun 7am-9pm

Pre-order our

A CENTRAL COAST TRADITION FOR 3

PATIO

DINNING

AVAILABLE!

46 GOURMET MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Gourmet Food & W ine Tasting

Local boutique wines. Taste before you buy.

Unique GiftsHome Décor

Accessories for the Wine Country LifestylePicnic Indulgences

Elegant Gift Baskets

Join us for an unforgettable wine country shopping experience

July - December: 10-8 daily, 10-10 Fri and Sat. January-June: 10-5 Daily, 10-10 Fri and Sat.

We are Cambria’s nightlife!Located in the East Village of Cambria

4056 Burton Drive, Cambria • (800) 446.7505

www.fermentations.com

www.silverhorse.com/calendar for more event info(805) 467-WINE (9463)

www.SilverHorse.com

Tasting Room Hours

Friday, Saturday, & Sunday 11pm - 5pm

or by appointment.

Bacchanalian Weekend October 19-21

Friday Fête - October 19Bacchanalian Golf - October 20

Dinner Under the Stars - October 20Sunday Brunch - October 21

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group W I N E 47

J.LOHR PASO ROBLES WINE CENTER

6169 Airport Road (off Hwy 46 East) 805.239.8900

TASTING DAILY 10AM – 5PM

Visit our wine center to try our new Highlands Bench Chardonnay and Pinot Noir. Discover the flavor expressed from the highly revered Santa Lucia Highlands vineyards.

48 WINE MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

937-6400400 East Clark Ave. Ste. A, Old Orcutt

Voted Best Tasting Room 6 Years Straight!

ADDAMO Tasting Room and Bistro

Enjoy great food and wonderful wines in a relaxed atmosphere.

Tuesday – Saturday 11am - 9pmSunday 11am-7pmSunday 11am-7pmSunday 11am-7pm

www.addamos.com

APPETIZERS • SALADS • SANDWICHESHOMEMADE ENTRÉES • DESSERTS

To Go Orders AvailableWe also offer: Catering, Wine Dinners, Banquet Facilities,

Weddings & Corporate PartiesLive Music Each Wednesday

Herbed Crusted Salmon Salad Filet on Mixed greens with our Addamo Chardonnay Mango Vinaigrette $11.95

Homemade Lasagna Our famous homemade lasagna also knownas “the usual,” this dish is a must-try $10.95

Liz Addamo, Proprietor

ADDAMOBISTRO & WINE BAR

There are few wineries in the world that produce as broad a range of wine varieties as can Kenneth

Volk Vineyards. Where else can one enjoy wines made from Aglianico, Albarino, Blaufränkisch, Touriga Nacional, Negrette, Cabernet Pfeffer, Torrontes, Malvasia Bianca, Verdelho, old vine Mourvédre, Zinfandel, top-shelf Burgundy and Bordeaux grape varieties, and more at one winery? “We may not be the best at what we do but we are certainly the only ones who do what we do,” owner and director of winemaking, Ken Volk, said candidly. “I love the diversity of wine and with over 3,000 varieties of wine grapes it seems silly that the American marketplace is dominated by only a handful of them. I really enjoy introducing people to new grape varieties and fl avors.” After 33 vintages of making wine on the Central Coast, Ken has watched the region grow from obscurity to becoming a major player in the global fi ne wine market. Starting with Wild Horse in Paso Robles, which he sold to establish Kenneth Volk Vineyards, Ken has always sought out top vineyards in the fi nest regions for each grape variety he produces. Hardly surprising, Ken couldn’t imagine trying to make all of his wines from a single appellation. Kenneth Volk Vineyards (KVV) is based in the Santa Maria Valley where it grows winegrapes in its estate vineyard. Ken also leases and farms the Enz Vineyard in the Lime Kiln Valley appellation, and custom-farmed acreage at the Pomar Junction Vineyard in Paso Robles. Additionally, Ken purchases fruit from some of the fi nest vineyards throughout the Central Coast’s renowned wine

growing regions. Recently, they bottled the fi rst Albarino to be grown and produced in the Santa Maria Valley. Grown at Riverbench Vineyard, this Albarino comes from a neighboring vineyard across the river from KVV. A delicious, aromatic white grape, Albarino was originally grown in the Galicia region of northwestern Spain. Among KVV’s newest wine releases are the 2009 single-vineyard Pinot Noirs from the Bien Nacido, Sierra Madre, and Garey Ranch Vineyards of the Santa Maria Valley, and the Enz Vineyard of Lime Kiln Valley. “The 2009 vintage was a great one for Pinot Noir and each of these wines displays the unique fl avors and aromas of these distinguished properties,” Ken noted. KVV features a scenic winery and tasting room in Tepusquet Canyon, and has a second Kenneth Volk satellite tasting room in Paso Robles on Highway 46 West. Visitors to the Paso Robles

tasting room can enjoy the wines of both Kenneth Volk Vineyards and Lone Madrone in this beautiful, rustic garden setting. The friendly staff and intriguing wines made at Kenneth Volk makes visiting one of its tasting rooms an entirely enjoyable experience for sampling both mainstream and heirloom grape varieties.

In addition to its tasting rooms, KVV offers the Cellar Door Club: the only web-based, interactive wine club that allows members to select the wines that they want to receive versus a mandatory prefi x of wines. Regardless of whether it’s in the vineyard, the cellar or online, KVV has always been innovative in the tradition of fi ne winemaking.


K E N N E T H V O L K V I N E Y A R D S

Kenneth Volk Vineyards–A Diverse Portfolio


Kenneth Volk

Kenneth VolkVineyards

5230 Tepusquet Rd.Santa Maria Valley

938-78962485 Hwy 46 West

Paso Robles

237-7896



0.00.20.40.60.81.0


Discovering Opolo Vineyards is to uncover a place where the passion to create an

unforgettable experience and offer outstanding customer service is equally important as crafting wines that continually sell out and are now being savored by thousands of wine lovers all over the United States. The team at Opolo Vineyards – the name is from a sassy rose made on the Dalmatian Coast, a nod to co-owner Rick Quinn’s Serbian heritage – are warm, passionate and down-to-earth. They strive to “take the snobiness” out of wine tasting. Intimidation is unheard of and the tasting room feels a bit like home. On the weekends, the barbeque is going full-tilt, cranking out Opolo’s famous Cevapcici, a special Yugoslav sausage or Pizzas from the wood fi re pizza oven, made from scratch; all paired with their fabulous wines. Hospitality is key here, and everyone thoroughly enjoys a good time. On a hilltop that commands a striking view of the surrounding hills, a huge tent is erected each fall for the Harvest Festival. It’s an unforgettable event. The air is fi lled with the succulent aroma of whole roasted lamb, taste buds come alive to the nuances of Opolo wines, and the adventurous take off their shoes, roll up their pant legs and have a go at crushing grapes “I Love Lucy” style. The dedication to customer service at Opolo Vineyards is equally refl ected in their wines.

Nearly all of Opolo wines are estate vintages, meaning that they are vinted from grapes grown by the winery. The central operation comprises 98 rolling Westside acres in as idyllic a setting as the beautiful Paso Robles area offers. The climate here owes a great debt to the nearby Pacific Ocean. The cooling effect of the marine layer accounts for temperature swings – the diurnal range – that can be as great as 50 degrees from afternoon highs to morning lows. The sudden drop in temperature at night preserves the balance of natural acids in the grape. The result is well balanced, appealing wines. Generally about 10 degrees warmer than the Westside vineyards, Opolo also grows wine grapes on 200 East side acres in Paso. The contrast in climate and soil between their

East side and West side vineyards enables Opolo to produce 30 different wines, growing each variety of grapes within the environment it desires. With varieties from each vineyard in Paso Robles they are provided grapes that exhibit the fi nest

characteristics of the terroir in which they’re grown. Opolo Vineyards features an exceptional lineup of single varietals such as Cabernet Sauvignon, Zinfandel, Petite Sirah, Petit Verdot, and many others, as well as stellar signature blends.


Opolo Vineyards

7110 Vineyard DrivePaso Robles

238-9593www.opolo.com

O P O L O

Rick Quinn and Dave Nichols Photo: Steve E. Miller

Good Times for All at Opolo

TASTING ROOMOpen 10 – 5 PM

Wine tasting daily in our tasting room. Ask for a tour of the

barrel room to learn more about our winemaking.

RESERVE TASTING IN OUR GREEN ROOM

Learn about our Reserve wines in the private setting of our Green Room along with barrel tasting and winery tour. Enjoy each wine paired with local provisions from the Central Coast. Two hours. By appointment.

TOUR, TASTE, AND TAILGATE IN THE

VINEYARDS

See first-hand the landscape, vineyard practices, and terroir that sets apart our Vineyards. Taste our wines at the source

followed by a tailgate picnic of artisanal cheese and meats in the vineyard. Transportation

included. Two hours. By appointment.

UPCOMING SEMINARSJEWELS FROM THE ADELAIDA CELLAR

with Wine Educator, Tony Hermann11:00 AM to 1:00 PM Sun, Oct 14, 2012

Taste a rare selection of wines aged to perfection from the Adelaida Cellars. Starting with wines from 1995, taste ten wines along with Chef Jeffry

Wiesinger’s appetizer pairings. Reservations required. Limited to 36 people. $65/ $52 Club

BARREL AGING SEMINAR AND TASTING11:00 AM to 1:00 PM Sun, Nov 11, 2012

Venue: Adelaida CellarsAn in depth explanation of the Adelaida barrel aging program followed by a

vertical tasting of Reserve Syrah. Reservations required. Limited to 36 people. $45/$36 Club

FOR RESERVATIONS CALL 800.676.1232 or email [email protected]

www.adelaida.com

Learn About Wine!


In Northern Santa Barbara County

2 6

3 7

4 8

1 5 Addamo Tasting Room & BistroWinner of “Best” Tasting Room, Local Red and White Wine for six years in a row. Located in Old-Town Orcutt, the Addamo Bistro and Wine Bar has so much to offer for the wine enthusiast. Delicious wines, great food and a large assortment of wine-related retail items. Kid Friendly! Join us any Thursday thru Saturday 11am-9pm or Sunday 11am-7pm. We’re closed Monday. 400 E. Clark Ave, Suite A, Orcutt, 805-937-6400 www.addamos.com

Lucia’s Wine Co.Welcome to Old Town Orcutt and the NEW wine tasting room in the area! Ben and Lucy Gonzales are happy to present their Santa Maria Valley wines to you at 125 E.Clark Ave. We have 3 whites and 3 reds available for tasting. We sell wine by the glass or bottle or join our wine club. Please visit us daily 12 pm to 8pm, 7 days a week. We have entertainment on Fridays and Saturdays. Phone 332-3080

Kenneth Volk VineyardsLocated in Santa Barbara’s Santa Maria Valley, Kenneth Volk Vineyards has one of the most diverse portfolios of wine in California. Owner and winemaker Ken Volk has been making wine on the Central Coast for over a quarter of a century. Ken produces cool climate Pinot Noir and Chardonnay from the Santa Maria Valley, Bordeaux and Rhone varieties from Paso Robles, and eclectic heirloom grape varieties from throughout the Central Coast. Tasting room/Winery: 5230 Tepusquet Road, Santa Maria. Ph 805.938.7896 Fax 805.938-1324 www.volkwines.com [email protected] Open daily 10:30 to 4:30.

Old Town MarketYour Old Town Market carries hundreds of varietals from more than 100 local wineries including Rancho Sisquoc, Cambria, Byron, Justin, Qupe, Foxen, Kenneth Volk and Bridlewood, to name a few. We also specialize in hard to fi nd boutique wineries such as Sobriquet, William James and Flying Goat. Sample your favorite wine or meet the winemaker at our Saturday evening wine tastings, every Saturday night from 5:00 to 8:30 pm. Expect great prices as well along with an award winning deli and groceries. Whatever your wine taste or budget, storeowner Mark Steller will personally recommend the best wine for your needs. Give us a try; you’ll be glad you did. Open Mon-Sat 7am-9pm, Sun 8am-8pm.405 E. Clark Avenue, Old Orcutt • 937-5619 • www.oldtownmarket.net

Located in Santa Barbara’s Santa Maria Valley, Kenneth Volk Vineyards has one of the most diverse portfolios of wine in California. Owner and winemaker Ken Volk has been making wine on the Central Coast for over a quarter of a century. Ken produces cool climate Pinot Noir and Chardonnay from the Santa Maria Valley, Bordeaux and Rhone varieties from Paso Robles, and eclectic heirloom grape varieties from

Lucas & Lewellen VineyardsLucas & Lewellen Vineyards is a small family-owned winery located in the heart of “Sideways” country in Santa Barbara County. We have 400 acres of estate grown, handpicked grapes located in 3 different microclimates. Lucas & Lewellen Vineyards was voted “The Best Tasting Room in the Santa Ynez Valley” by readers of The Santa Ynez Valley News. Located at 1645 Copenhagen Drive in Solvang, CA. Open daily from 11am to 5:30pm and Fri & Sat til 9pm in the Summer.805-686-9336 · www.LLwine.com

Sierra Madre VineyardVisit Sierra Madre Vineyard, and expect something different. Allow us to take you into the vines and show you all the attributes that make our site so perfect for growing world-class Pinot Noir and Chardonnay. Our rich history started in 1971, and we’re proud to be one of the oldest vineyards in the Santa Maria Valley. We’re also proud to be SIP (Sustainability in Practice) Certifi ed, and know that our efforts to grow our grapes with our environment and workers at the forefront of our decision making is important. We’re just 4 miles from Hwy 101 and are currently available by appointment (with open appts Fri and Sat). Give us a call and schedule your visit today 805-922-3100. 2570 Prell Rd, Santa Maria, CA 93454. www.SierraMadreVineyard.com

CORE wine company Come meet the owner/winemakers! CORE wine company was started in 2001 by husband/wife team, Dave and Becky Corey with a focus on rhone blends featuring Mourvedre and Grenache. They now work with 13 varietals and are producing approximately 4500 cases per year. Wines that the couple pours in their tasting room, include a wide selection from all four labels including CORE, C3, Turchi and Kuyam. 145 S. Gray St. Suite #103805.937.1600 · www.corewine.com. Open: Weds - Thurs 1pm-6pm,Fri 1pm-8pm, Sat 12pm-6pm & Sun 12am-5pm (Hours subject to change)

McKeon-Phillips WineryMcKeon-Phillips Winery is the best-kept secret in Santa Barbara County. Nestled quietly away in the Vintner’s Plaza in Santa Maria, California. We have been producing increasingly outstanding, award winning, handcrafted and unique wines since 1982. At McKeon-Phillips Winery we have a simple philosophy. We want everyone to enjoy the best bottle of wine possible at a price that is reasonable and affordable. We want our tasting room to be an experience, one of education and pleasure, one that will leave a lasting impression on each person who walks through our doors. 2115 So. Blosser Road, Ste 114 Santa Maria, CA 93458 (805)928-3025 Fax: (805)928-0902 www.mckeonphillipswinery.com Open: Thursday-Monday 11:30am to 5:30 pm Tuesday and Wednesday by appt

Welcome to Old Town Orcutt and the NEW wine tasting room in the area! Ben and Lucy Gonzales are happy to present their Santa Maria Valley wines to you at 125 E.Clark Ave. We have 3 whites

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Your Old Town Market carries hundreds of varietals from more than 100 local wineries including Rancho Sisquoc, Cambria, Byron, Justin, Qupe, Foxen, Kenneth Volk and Bridlewood, to name a few. We also specialize in hard to fi nd boutique wineries

Visit Sierra Madre Vineyard, and expect something different. Allow us to take you into the vines and show you all the attributes that make our site so perfect for growing world-class Pinot Noir and Chardonnay. Our rich history started in 1971, and we’re proud to be one of the oldest vineyards in the Santa Maria Valley. We’re also proud to be SIP (Sustainability in Practice) Certifi ed, and know that our efforts to grow our grapes

Come meet the owner/winemakers! CORE wine company was started in 2001 by husband/wife team, Dave and Becky Corey with a focus on rhone blends featuring Mourvedre and Grenache. They now work with 13 varietals

ADDAMOBISTRO & WINE BAR

McKeon-Phillips Winery is the best-kept secret in Santa Barbara County. Nestled quietly away in the Vintner’s Plaza in Santa Maria, California. We have been producing increasingly outstanding, award winning, handcrafted and unique wines since 1982. At McKeon-Phillips Winery we have a simple philosophy. We want everyone to enjoy the best bottle of wine possible

OrcuttLompoc

Santa Maria

Clark Ave.

Palm

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d.

Telephone Rd.

Dominion Rd.

Foxen Canyon Rd. Foxen Canyon Rd.

Cat Canyon Rd.

Santa Maria Mesa Rd. Tepu

sque

t Rd.

Betteravia Rd.

Main St.

Stowell Rd.

Prell Rd.

Broadway

Gray

Skyway Dr.

Los Alamos

Solvang

Santa Ynez

Los Olivos

4

7

3

17

52

246 HWY

1 HWY

1 HWY

154 HWY

Blosser Rd.

101

8

6


MARK YOUR CALENDARS FOR:FRI-SUN OCTOBER 19-21, 2012Harvest Fest at Eberle Winery featuring live music, bbq, and fun with the Executive Chef of the Playboy Mansion.

SAT & SUN OCTOBER 27-28, 2012Haunted Caves at Eberle Winery, 5pm-9pm

SATURDAY, DECEMBER 1, 2012Black Tie Holiday Dinner in the Caves

FRIDAY, DECEMBER 7, 2012Grilled Cheese Sandwiches & Wine Pairing

SATURDAY, DECEMBER 8, 2012Holiday Open House

SATURDAY, FEBRUARY 9, 2013Black Tie Valentine’s Dinner in the Caves

APRIL 13-20, 2013Ama Waterways Danube River Cruise

H E P R, CA.

-- www.eberlewinery.comwww.eberlewinery.com


1 7Broken Earth WineryBroken Earth Winery produces unique wines that are Estate grown, harvested & bottled in Paso Robles. Winemaker Chris Cameron’s philosophy is to utilize small winemaking practices on a larger scale & deliver food-friendly wines with true varietal defi nition. We are a customer-focused team proudly representing Paso Robles & committed to continuing to bolster the high-quality reputation of Paso Robles wines. Open daily. ph: 805.239.2562 www.brokenearthwinery.com

Halter Ranch VineyardSavor a taste of old California at our west side Paso Robles vineyard located at the corner of Vineyard Drive and Adelaida Road. Wine tasting Daily 11am-5pm 8910 Adelaida Rd. Paso Robles. 805-226-9455 www.halterranch.com

3 9Castoro Cellars“Dam Fine Wines” Discover why we say so! Stroll up our 100ft. long grape arbor and enjoy great tasting cabs, Zins, Syrah, Chardonnay and more. Browse our unique gifts, wine and gourmet accessories. Picnic area and art gallery. 1315 N. Bethel Rd, Templeton (805) 238-0725 or (888) dam-fi ne. Open daily 10-5:30 www.castorocellars.com.

Kenneth Volk VineyardsVeteran winemaker Ken Volk has returned to Paso Robles! Ken’s decades of experience working with top vineyards in Paso Robles and the Santa Maria Valley have given him a unique perspective in the production of world class wines. Come and enjoy Ken’s diverse portfolio of wines in a beautiful garden setting. Featuring rare varieties seldom encountered elsewhere. The tasting room is located adjacent to the Lone Madrone Tasting Room at 2485 Highway 46 West, Paso Robles. Open daily 10:30am-5:00pm. Phone: 805.237.7896.

5 1311 15Chronic Cellars WineryThe concept of Chronic Cellars came about in the midst of harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. We sat alongside the crush pad one evening in our wine stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle. From dream to reality, our fi rst wines went public in 2008. Stop by Chronic Cellars and try our handcrafted wines in a fun and casual atmosphere. Hang out in a cozy booth by the fi replace while you and your friends play some pool or picnic outside under our covered patio. Open Daily 11:30am-5:30pm.2020 Nacimiento Lake Dr., Paso Robles (805) 237-7848 www.chroniccellars.com

Summerwood Winery & InnVisit our boutique winery located at the gateway to the Paso Robles westside wineries. Featuring limited lots of handcrafted ultra-premium wines, exclusive to the tasting room, wines include: the Viognier, Syrah, GSM, Diosa Blanc and Diosa Rhone-wines along with our popular Cabernet Sauvignon, the majestic Sentio blend and a delicious NV Port. Enjoy a picnic on the picturesque grounds, stay at our nine guest room inn or join our Executive Chef for an Epicurean Experience.2175 W. Arbor Rd., Paso Robles, CA 93446 · 805.227.1365,www.summerwoodwine.com

Mitchella Vineyard & WineryMitchella is a family owned estate vineyard and winery located on the eastside of Paso Robles, sitting a top the Huerhuero Creek Bench. Darren and Angela Mitchell are committed to making small lots of premium handcrafted Paso Robles wines and believe it starts by attentively cultivating wine in the vineyard. The tasting room, just off Mill Road, is nestled amongst the vines and offers breathtaking views of Paso Robles. “Life is an Adventure, Drink Wine” Open Thurs. - Sun., 12–5 pm · 2525 Mitchell Ranch Way, Paso Robles, CA · (805) 239-8555 · www.mitchella.com

Vista Del Rey VineyardsOpen most Sundays 11-5, special event weekends & weekdays by appointment. Get off the beaten path and experience the many styles of Zinfandel, Barbera & more, while enjoying the panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Gourmet food products, barrel products, 36° olive oils & private label goodies available. 7340 Drake Road, Paso Robles (805) 467-2138.

2 8Calcareous Vineyard Calcareous Vineyard is named as a tribute to our terroir. Our 442 acre estate begins three miles west of Paso Robles and stretches several miles west towards the Pacifi c Ocean. This limestone soil and our varied microclimates allow us to produce Bordeaux, Rhone and Burgundy varietal simultaneously. Our family winery has an uncompromising commitment to quality and wines of authentic vineyard expression. We invite you to visit our panoramic views , and experience our award winning wines. 3430 Peachy Canyon Road,Paso Robles, CA. 93446805-239-0289 · www.calcareous.com · Food and Wine Pairings Sat and Sun 12-3

J. Lohr Vineyards & WinesIn 1988, perfect climatic conditions for Cabernet Sauvignon led Jerry Lohr to Paso Robles, where his estate vineyards now encompass over 2,300 acres of Bordeaux and Rhône reds. The J. Lohr Paso Robles Wine Center, a facility certifi ed by the California Sustainable Winegrowing Alliance, pours daily from four award-winning tiers of estates-driven, vineyard-focused wines including J. Lohr Estates, the Vineyard Series, the Cuvée Series and the Rhône-inspired Gesture series. Open daily 10-5 pm. Airport Road off Highway 46. 6169 Airport Road, Paso Robles, CA (805) 239-8900 jlohr.com

4 10Cayucos CellarsCayucos Cellars is a small winery with a family workforce located in the coastal hills above Cayucos. As the winery is on a working ranch, we felt it prudent to place the tasting room in town to prevent anyone from being fl attened by a tractor. Come enjoy our fi ne wines at our beautiful seaside tasting room in Downtown Cayucos, and learn about why we revere the wild yeast. Open daily 11am – 5:30pm. Closed Tuesdays. 131 N. Ocean Ave. Downtown Cayucos (805) 995-3036 www.cayucoscellars.com

Kiler Ridge Olive FarmAdd olive oil tasting to your winery tour! Kiler Ridge Olive Farm produces award-winning extra virgin olive oils, made from estate-grown olives. Sample Tuscan-style olive oil and food pairings while enjoying panoramic views of Westside Paso Robles orchards and vineyards. Tour environmentally sustainable frantoio and olive mill. 1111 Kiler Canyon Road, only 2 miles from downtown Paso Robles. We are staffed for tours and tasting Thurs - Mon 11AM - 6PM. 805-400-1439. Visit www.kilerridge.com

6 1412 16Eberle WineryA top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us and celebrate 33 years of fi ne winemaking in Paso Robles! Large Gift Gallery, Custom orders to please. Monthly Guest Chef Dinners. VIP tours that the Wine Spectator calls “One of the Best Tours on the Central Coast!” Open Daily. Located on Hwy 46 East, 3.5 miles east of Hwy 101, Paso Robles. 805-238-9607 or www.eberlewinery.com Winter hours 10am-5pm, Summer hours 10am-6pm.

Villa San-Juliette Vinyard & Winery Villa San-Juliette is the creation of executive television producers Nigel Lythgoe and Ken Warwick, most noted for several smash-hit primetime shows including “American Idol” and “So You Think You Can Dance.” Located in the Paso Robles wine region of California, Villa San Juliette boasts 132 acres of beautiful vineyards with a spectacular array of estate-grown wines, meticulously crafted by acclaimed winemaker, Adam LaZarre. Tasting room hours: 11am-5pm Daily 6385 Cross Canyons Rd. San Miguel, CA 93451 (805) 467-0014 villasanjuliette.com

Rotta WineryFounded in 1908, Rotta is the oldest remaining family-owned winery in SLO County. Mike Giubbini, grandson of the original owner,is carrying onward 100 years of tradition. Come by the historic winery and try our award-winning wines including the Black Monukka dessert wine! Rotta is the only winery to produce a wine using the Black Monukka grapes; it tastes like Crème Brule in a bottle! Open daily 10:30-5:30. 250 Winery Rd. Templeton, CA. 805-239-0510 www.rottawinery.com

Wild Horse Winery and VineyardsAs champions of the Central Coast for 25 years, Wild Horse Winery & Vineyards produces a diverse selection of wines refl ecting the distinct qualities of this region. A trip to the winery insures a taste of our “Four Horsemen,” including our fl agship Pinot Noir along with the Merlot, Chardonnay and Cabernet Sauvignon. To add to your experience, taste the wild varietals available exclusively through the tasting room including Blaufrankisch, Verdelho and our reserve “Unbridled” selections. Winery open daily 11-5pm, 805-434-2541,1437 Wild Horse Winery Court, Templeton. www.wildhorsewinery.com.

“Dam Fine Wines” Discover why we say so! Stroll up our 100ft. long grape arbor and enjoy great tasting cabs, Zins, Syrah, Chardonnay and more. Browse our unique gifts, wine and gourmet accessories. Picnic area and art gallery. 1315 N. Bethel Rd, Templeton (805) 238-0725 or (888) dam-fi ne. Open daily 10-5:30

In 1988, perfect climatic conditions for Cabernet Sauvignon led Jerry Lohr to Paso Robles, where his estate vineyards now encompass over 2,300 acres of Bordeaux and Rhône reds. The J. Lohr Paso Robles Wine Center, a facility certifi ed by the California Sustainable

11The concept of Chronic Cellars came about in the midst of harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. We sat alongside the crush pad one evening in our wine stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle. From dream to reality, our fi rst wines went public in 2008. Stop by Chronic Cellars and try our handcrafted wines in a fun and casual atmosphere. Hang out in a cozy booth by the fi replace while you and your friends play some pool or picnic outside under our covered patio. Open Daily 11:30am-5:30pm.2020 Nacimiento Lake Dr., Paso Robles (805) 237-7848 www.chroniccellars.com

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A top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us and celebrate 33 years of fi ne winemaking in Paso Robles! Large Gift Gallery, Custom orders to please. Monthly Guest Chef Dinners. VIP tours that the Wine Spectator calls “One of the Best Tours on the Central Coast!” Open Daily. Located on Hwy 46 East, 3.5 miles east of Hwy 101, Paso Robles. 805-238-9607 or www.eberlewinery.com

As champions of the Central Coast for 25 years, Wild Horse Winery & Vineyards produces a diverse selection of wines refl ecting the distinct qualities of this region. A trip to the winery insures a taste of our “Four Horsemen,” including our fl agship Pinot Noir along with the Merlot, Chardonnay and Cabernet Sauvignon. To add to your experience, taste the wild varietals available exclusively through the tasting room including Blaufrankisch, Verdelho and our reserve “Unbridled” selections. Winery open daily 11-5pm, 805-434-2541,

Open most Sundays 11-5, special event weekends & weekdays by appointment. Get off the beaten path and experience the many styles of Zinfandel, Barbera & more, while enjoying the panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Gourmet food products, barrel products, 36° olive oils & private label goodies available. 7340 Drake Road,

Visit our boutique winery located at the gateway to the Paso Robles westside wineries. Featuring limited lots of handcrafted ultra-premium wines, exclusive to the tasting room, wines include: the Viognier, Syrah, GSM, Diosa Blanc and Diosa Rhone-wines along with our popular Cabernet Sauvignon, the majestic Sentio blend and a delicious NV Port. Enjoy a picnic on the picturesque grounds, stay at our nine guest room

Founded in 1908, Rotta is the oldest remaining family-owned winery in SLO County. Mike Giubbini, grandson of the original owner,is carrying onward 100 years of tradition. Come by the historic winery and try our award-winning wines including the Black Monukka dessert wine! Rotta is the only winery to produce a wine using the Black Monukka grapes; it tastes like Crème Brule in a bottle! Open daily 10:30-5:30. 250 Winery Rd. Templeton, CA.

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Villa San-Juliette is the creation of executive television producers Nigel Lythgoe and Ken Warwick, most noted for several smash-hit primetime shows including “American Idol” and “So You Think You Can Dance.” Located in the Paso Robles wine region of California, Villa San Juliette boasts 132 acres of beautiful vineyards with a spectacular array of estate-grown wines, meticulously crafted by acclaimed winemaker, Adam LaZarre. Tasting room hours: 11am-5pm Daily 6385 Cross Canyons Rd.

Mitchella is a family owned estate vineyard and winery located on the eastside of Paso Robles, sitting a top the Huerhuero Creek Bench. Darren and Angela Mitchell are committed to making small lots of premium handcrafted Paso Robles wines and believe it starts by attentively cultivating wine in the vineyard. The tasting room, just off Mill Road, is nestled amongst the vines

Add olive oil tasting to your winery tour! Kiler Ridge Olive Farm produces award-winning extra virgin olive oils, made from estate-grown olives. Sample Tuscan-style olive oil and food pairings while enjoying panoramic views of Westside Paso Robles orchards and vineyards. Tour environmentally sustainable frantoio and olive mill. 1111 Kiler Canyon Road, only 2 miles from downtown Paso Robles. We are staffed for tours and tasting Thurs - Mon 11AM - 6PM. 805-400-1439.

Featuring rare varieties seldom encountered elsewhere. The tasting room

Savor a taste of old California at our west side Paso Robles vineyard located at the corner of Vineyard Drive and Adelaida Road. Wine tasting Daily 11am-5pm 8910 Adelaida Rd. Paso Robles. 805-226-9455

101010

Cayucos Cellars is a small winery with a family workforce located in the coastal hills above Cayucos. As the winery is on a working ranch, we felt it prudent to place the tasting room in town to prevent anyone from being fl attened by a tractor. Come enjoy our fi ne wines at our beautiful seaside tasting room in Downtown Cayucos, and learn about why we revere the wild yeast. Open daily 11am – 5:30pm. Closed Tuesdays. 131 N. Ocean Ave. Downtown Cayucos (805) 995-3036 www.cayucoscellars.com

Calcareous Vineyard is named as a tribute to our terroir. Our 442 acre estate begins three miles west of Paso Robles and stretches several miles west towards the Pacifi c Ocean. This limestone soil and our varied microclimates allow us to produce Bordeaux, Rhone and Burgundy varietal simultaneously. Our family winery has

Broken Earth Winery produces unique wines that are Estate grown, harvested & bottled in Paso Robles. Winemaker Chris Cameron’s philosophy is to utilize small winemaking practices on a larger scale & deliver food-friendly wines with true varietal defi nition. We are a customer-focused team proudly representing Paso Robles & committed to continuing to bolster the high-quality reputation of Paso Robles wines. Open daily.

1313 151515Summerwood Winery & InnSummerwood Winery & Inn Vista Del Rey VineyardsVista Del Rey Vineyards

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MORRO BAYMORRO BAYMORRO BA

PASO ROBLES

TEMPLETON

SANTA SANTA SANT MARGARITAMARGARITAMARGARIT

Destination DriversWe Drive, You Relax

Tour Wine Country

in the Comfort of Your Own

Car Driven by a Professional

Call for information:

805.423.3176

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1 7Broken Earth WineryBroken Earth Winery produces unique wines that are Estate grown, harvested & bottled in Paso Robles. Winemaker Chris Cameron’s philosophy is to utilize small winemaking practices on a larger scale & deliver food-friendly wines with true varietal defi nition. We are a customer-focused team proudly representing Paso Robles & committed to continuing to bolster the high-quality reputation of Paso Robles wines. Open daily. ph: 805.239.2562 www.brokenearthwinery.com

Halter Ranch VineyardSavor a taste of old California at our west side Paso Robles vineyard located at the corner of Vineyard Drive and Adelaida Road. Wine tasting Daily 11am-5pm 8910 Adelaida Rd. Paso Robles. 805-226-9455 www.halterranch.com

3 9Castoro Cellars“Dam Fine Wines” Discover why we say so! Stroll up our 100ft. long grape arbor and enjoy great tasting cabs, Zins, Syrah, Chardonnay and more. Browse our unique gifts, wine and gourmet accessories. Picnic area and art gallery. 1315 N. Bethel Rd, Templeton (805) 238-0725 or (888) dam-fi ne. Open daily 10-5:30 www.castorocellars.com.

Kenneth Volk VineyardsVeteran winemaker Ken Volk has returned to Paso Robles! Ken’s decades of experience working with top vineyards in Paso Robles and the Santa Maria Valley have given him a unique perspective in the production of world class wines. Come and enjoy Ken’s diverse portfolio of wines in a beautiful garden setting. Featuring rare varieties seldom encountered elsewhere. The tasting room is located adjacent to the Lone Madrone Tasting Room at 2485 Highway 46 West, Paso Robles. Open daily 10:30am-5:00pm. Phone: 805.237.7896.

5 1311 15Chronic Cellars WineryThe concept of Chronic Cellars came about in the midst of harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. We sat alongside the crush pad one evening in our wine stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle. From dream to reality, our fi rst wines went public in 2008. Stop by Chronic Cellars and try our handcrafted wines in a fun and casual atmosphere. Hang out in a cozy booth by the fi replace while you and your friends play some pool or picnic outside under our covered patio. Open Daily 11:30am-5:30pm.2020 Nacimiento Lake Dr., Paso Robles (805) 237-7848 www.chroniccellars.com

Summerwood Winery & InnVisit our boutique winery located at the gateway to the Paso Robles westside wineries. Featuring limited lots of handcrafted ultra-premium wines, exclusive to the tasting room, wines include: the Viognier, Syrah, GSM, Diosa Blanc and Diosa Rhone-wines along with our popular Cabernet Sauvignon, the majestic Sentio blend and a delicious NV Port. Enjoy a picnic on the picturesque grounds, stay at our nine guest room inn or join our Executive Chef for an Epicurean Experience.2175 W. Arbor Rd., Paso Robles, CA 93446 · 805.227.1365,www.summerwoodwine.com

Mitchella Vineyard & WineryMitchella is a family owned estate vineyard and winery located on the eastside of Paso Robles, sitting a top the Huerhuero Creek Bench. Darren and Angela Mitchell are committed to making small lots of premium handcrafted Paso Robles wines and believe it starts by attentively cultivating wine in the vineyard. The tasting room, just off Mill Road, is nestled amongst the vines and offers breathtaking views of Paso Robles. “Life is an Adventure, Drink Wine” Open Thurs. - Sun., 12–5 pm · 2525 Mitchell Ranch Way, Paso Robles, CA · (805) 239-8555 · www.mitchella.com

Vista Del Rey VineyardsOpen most Sundays 11-5, special event weekends & weekdays by appointment. Get off the beaten path and experience the many styles of Zinfandel, Barbera & more, while enjoying the panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Gourmet food products, barrel products, 36° olive oils & private label goodies available. 7340 Drake Road, Paso Robles (805) 467-2138.

2 8Calcareous Vineyard Calcareous Vineyard is named as a tribute to our terroir. Our 442 acre estate begins three miles west of Paso Robles and stretches several miles west towards the Pacifi c Ocean. This limestone soil and our varied microclimates allow us to produce Bordeaux, Rhone and Burgundy varietal simultaneously. Our family winery has an uncompromising commitment to quality and wines of authentic vineyard expression. We invite you to visit our panoramic views , and experience our award winning wines. 3430 Peachy Canyon Road,Paso Robles, CA. 93446805-239-0289 · www.calcareous.com · Food and Wine Pairings Sat and Sun 12-3

J. Lohr Vineyards & WinesIn 1988, perfect climatic conditions for Cabernet Sauvignon led Jerry Lohr to Paso Robles, where his estate vineyards now encompass over 2,300 acres of Bordeaux and Rhône reds. The J. Lohr Paso Robles Wine Center, a facility certifi ed by the California Sustainable Winegrowing Alliance, pours daily from four award-winning tiers of estates-driven, vineyard-focused wines including J. Lohr Estates, the Vineyard Series, the Cuvée Series and the Rhône-inspired Gesture series. Open daily 10-5 pm. Airport Road off Highway 46. 6169 Airport Road, Paso Robles, CA (805) 239-8900 jlohr.com

4 10Cayucos CellarsCayucos Cellars is a small winery with a family workforce located in the coastal hills above Cayucos. As the winery is on a working ranch, we felt it prudent to place the tasting room in town to prevent anyone from being fl attened by a tractor. Come enjoy our fi ne wines at our beautiful seaside tasting room in Downtown Cayucos, and learn about why we revere the wild yeast. Open daily 11am – 5:30pm. Closed Tuesdays. 131 N. Ocean Ave. Downtown Cayucos (805) 995-3036 www.cayucoscellars.com

Kiler Ridge Olive FarmAdd olive oil tasting to your winery tour! Kiler Ridge Olive Farm produces award-winning extra virgin olive oils, made from estate-grown olives. Sample Tuscan-style olive oil and food pairings while enjoying panoramic views of Westside Paso Robles orchards and vineyards. Tour environmentally sustainable frantoio and olive mill. 1111 Kiler Canyon Road, only 2 miles from downtown Paso Robles. We are staffed for tours and tasting Thurs - Mon 11AM - 6PM. 805-400-1439. Visit www.kilerridge.com

6 1412 16Eberle WineryA top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us and celebrate 33 years of fi ne winemaking in Paso Robles! Large Gift Gallery, Custom orders to please. Monthly Guest Chef Dinners. VIP tours that the Wine Spectator calls “One of the Best Tours on the Central Coast!” Open Daily. Located on Hwy 46 East, 3.5 miles east of Hwy 101, Paso Robles. 805-238-9607 or www.eberlewinery.com Winter hours 10am-5pm, Summer hours 10am-6pm.

Villa San-Juliette Vinyard & Winery Villa San-Juliette is the creation of executive television producers Nigel Lythgoe and Ken Warwick, most noted for several smash-hit primetime shows including “American Idol” and “So You Think You Can Dance.” Located in the Paso Robles wine region of California, Villa San Juliette boasts 132 acres of beautiful vineyards with a spectacular array of estate-grown wines, meticulously crafted by acclaimed winemaker, Adam LaZarre. Tasting room hours: 11am-5pm Daily 6385 Cross Canyons Rd. San Miguel, CA 93451 (805) 467-0014 villasanjuliette.com

Rotta WineryFounded in 1908, Rotta is the oldest remaining family-owned winery in SLO County. Mike Giubbini, grandson of the original owner,is carrying onward 100 years of tradition. Come by the historic winery and try our award-winning wines including the Black Monukka dessert wine! Rotta is the only winery to produce a wine using the Black Monukka grapes; it tastes like Crème Brule in a bottle! Open daily 10:30-5:30. 250 Winery Rd. Templeton, CA. 805-239-0510 www.rottawinery.com

Wild Horse Winery and VineyardsAs champions of the Central Coast for 25 years, Wild Horse Winery & Vineyards produces a diverse selection of wines refl ecting the distinct qualities of this region. A trip to the winery insures a taste of our “Four Horsemen,” including our fl agship Pinot Noir along with the Merlot, Chardonnay and Cabernet Sauvignon. To add to your experience, taste the wild varietals available exclusively through the tasting room including Blaufrankisch, Verdelho and our reserve “Unbridled” selections. Winery open daily 11-5pm, 805-434-2541,1437 Wild Horse Winery Court, Templeton. www.wildhorsewinery.com.

“Dam Fine Wines” Discover why we say so! Stroll up our 100ft. long grape arbor and enjoy great tasting cabs, Zins, Syrah, Chardonnay and more. Browse our unique gifts, wine and gourmet accessories. Picnic area and art gallery. 1315 N. Bethel Rd, Templeton (805) 238-0725 or (888) dam-fi ne. Open daily 10-5:30

In 1988, perfect climatic conditions for Cabernet Sauvignon led Jerry Lohr to Paso Robles, where his estate vineyards now encompass over 2,300 acres of Bordeaux and Rhône reds. The J. Lohr Paso Robles Wine Center, a facility certifi ed by the California Sustainable

11The concept of Chronic Cellars came about in the midst of harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. We sat alongside the crush pad one evening in our wine stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle. From dream to reality, our fi rst wines went public in 2008. Stop by Chronic Cellars and try our handcrafted wines in a fun and casual atmosphere. Hang out in a cozy booth by the fi replace while you and your friends play some pool or picnic outside under our covered patio. Open Daily 11:30am-5:30pm.2020 Nacimiento Lake Dr., Paso Robles (805) 237-7848 www.chroniccellars.com

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A top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us and celebrate 33 years of fi ne winemaking in Paso Robles! Large Gift Gallery, Custom orders to please. Monthly Guest Chef Dinners. VIP tours that the Wine Spectator calls “One of the Best Tours on the Central Coast!” Open Daily. Located on Hwy 46 East, 3.5 miles east of Hwy 101, Paso Robles. 805-238-9607 or www.eberlewinery.com

As champions of the Central Coast for 25 years, Wild Horse Winery & Vineyards produces a diverse selection of wines refl ecting the distinct qualities of this region. A trip to the winery insures a taste of our “Four Horsemen,” including our fl agship Pinot Noir along with the Merlot, Chardonnay and Cabernet Sauvignon. To add to your experience, taste the wild varietals available exclusively through the tasting room including Blaufrankisch, Verdelho and our reserve “Unbridled” selections. Winery open daily 11-5pm, 805-434-2541,

Open most Sundays 11-5, special event weekends & weekdays by appointment. Get off the beaten path and experience the many styles of Zinfandel, Barbera & more, while enjoying the panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Gourmet food products, barrel products, 36° olive oils & private label goodies available. 7340 Drake Road,

Visit our boutique winery located at the gateway to the Paso Robles westside wineries. Featuring limited lots of handcrafted ultra-premium wines, exclusive to the tasting room, wines include: the Viognier, Syrah, GSM, Diosa Blanc and Diosa Rhone-wines along with our popular Cabernet Sauvignon, the majestic Sentio blend and a delicious NV Port. Enjoy a picnic on the picturesque grounds, stay at our nine guest room

Founded in 1908, Rotta is the oldest remaining family-owned winery in SLO County. Mike Giubbini, grandson of the original owner,is carrying onward 100 years of tradition. Come by the historic winery and try our award-winning wines including the Black Monukka dessert wine! Rotta is the only winery to produce a wine using the Black Monukka grapes; it tastes like Crème Brule in a bottle! Open daily 10:30-5:30. 250 Winery Rd. Templeton, CA.

161616

Villa San-Juliette is the creation of executive television producers Nigel Lythgoe and Ken Warwick, most noted for several smash-hit primetime shows including “American Idol” and “So You Think You Can Dance.” Located in the Paso Robles wine region of California, Villa San Juliette boasts 132 acres of beautiful vineyards with a spectacular array of estate-grown wines, meticulously crafted by acclaimed winemaker, Adam LaZarre. Tasting room hours: 11am-5pm Daily 6385 Cross Canyons Rd.

Mitchella is a family owned estate vineyard and winery located on the eastside of Paso Robles, sitting a top the Huerhuero Creek Bench. Darren and Angela Mitchell are committed to making small lots of premium handcrafted Paso Robles wines and believe it starts by attentively cultivating wine in the vineyard. The tasting room, just off Mill Road, is nestled amongst the vines

Add olive oil tasting to your winery tour! Kiler Ridge Olive Farm produces award-winning extra virgin olive oils, made from estate-grown olives. Sample Tuscan-style olive oil and food pairings while enjoying panoramic views of Westside Paso Robles orchards and vineyards. Tour environmentally sustainable frantoio and olive mill. 1111 Kiler Canyon Road, only 2 miles from downtown Paso Robles. We are staffed for tours and tasting Thurs - Mon 11AM - 6PM. 805-400-1439.

Featuring rare varieties seldom encountered elsewhere. The tasting room

Savor a taste of old California at our west side Paso Robles vineyard located at the corner of Vineyard Drive and Adelaida Road. Wine tasting Daily 11am-5pm 8910 Adelaida Rd. Paso Robles. 805-226-9455

101010

Cayucos Cellars is a small winery with a family workforce located in the coastal hills above Cayucos. As the winery is on a working ranch, we felt it prudent to place the tasting room in town to prevent anyone from being fl attened by a tractor. Come enjoy our fi ne wines at our beautiful seaside tasting room in Downtown Cayucos, and learn about why we revere the wild yeast. Open daily 11am – 5:30pm. Closed Tuesdays. 131 N. Ocean Ave. Downtown Cayucos (805) 995-3036 www.cayucoscellars.com

Calcareous Vineyard is named as a tribute to our terroir. Our 442 acre estate begins three miles west of Paso Robles and stretches several miles west towards the Pacifi c Ocean. This limestone soil and our varied microclimates allow us to produce Bordeaux, Rhone and Burgundy varietal simultaneously. Our family winery has

Broken Earth Winery produces unique wines that are Estate grown, harvested & bottled in Paso Robles. Winemaker Chris Cameron’s philosophy is to utilize small winemaking practices on a larger scale & deliver food-friendly wines with true varietal defi nition. We are a customer-focused team proudly representing Paso Robles & committed to continuing to bolster the high-quality reputation of Paso Robles wines. Open daily.

1313 151515Summerwood Winery & InnSummerwood Winery & Inn Vista Del Rey VineyardsVista Del Rey Vineyards

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MORRO BAYMORRO BAYMORRO BA

PASO ROBLES

TEMPLETON

SANTA SANTA SANT MARGARITAMARGARITAMARGARIT

Destination DriversWe Drive, You Relax

Tour Wine Country

in the Comfort of Your Own

Car Driven by a Professional

Call for information:

805.423.3176

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Paso Roble’s newest winery, Broken Earth produces all of their wines from their Rancho Tierra Rejada Vineyard.

The Spanish name, which translates as “land of worked earth,” was the original name of the 2,500-acre ranch when it was planted with 520-acres of grapevines in 1973. One of the fi rst commercial vineyards in the region, its premium winegrapes were sold to Napa Valley wineries. Today those premium grapes are in the hands of an internationally experienced winemaker, Chris Cameron. The vineyard, purchased in 2006, has recently been planted with an extra 200-acres of winegrapes, including Vermentino, Verdelho, Cabernet Sauvignon, and Malbec. Broken Earth Winery is committed to sustainable farming and bolstering the premium quality reputation of Paso Robles. Using small winemaking practices on a larger scale, Cameron makes wines that express true varietal defi nition and are food friendly. Broken Earth tasting room, easily found alongside Hwy. 46 East, is open daily. There you’ll enjoy his wines under several labels like his delicious Pull Chardonnay and the Quadrant Rhone style blend which earned fi ve gold medals and was judged best of class. There’s a style of wine for every wine afi cionado. Their various labels, named Pull, Triptych, Shimmin Canyon, and Quadrant focus on different wine varieties or blends. Despite high quality standards he makes wines that offer consistently excellent quality for the price. He and his wife Ursula have many plans for upgrading the tasting room with renovations that will begin this fall. Cameron moved to Paso Robles in 2007, but he’s hardly new to the wine industry after working over 30 vintages.

Committed and passionate about all aspects of winegrowing and winemaking, Cameron has made wine in his native Australia, as well as Italy, France, Turkey, and California. He earned the award for Best Merlot Worldwide at the International Wine & Spirit Competition in London, and won Australia’s highly respected Jimmy Watson Memorial Trophy for his winemaking. A believer in minimalist intervention, he believes wines are inherently dependent on the vineyard and should translate from what’s on the vine to the bottle. His wines accurately refl ect the varietal style and the region in which it’s grown. And that has earned him outstanding scores from wine critics worldwide. There are two very unique aspects at Broken Earth Winery: You can become a winemaker, under the guidance of a master, and be involved in the winemaking process as little or as much as you want; or you can purchase fi nished wines with your own uniquely designed label. No matter

how intricate the label, be it original art or an intricate cut that can be amazingly delicate and lacey, they can produce one, a thousand, or more labels depending on your need. The varietals offered for the personally labeled wines, from the delicious Pull series, include Cabernet, Merlot, Cabernet-Merlot blend, or

Chardonnay. Only $25 per bottle, and they discount volume purchases. “Our philosophy is educating everyone. We put our staff through technical tastings,” said Cameron, an experienced international wine judge. “And we have chef Jeffrey Scott conducting educational food and wine tastings for the public.” All of which makes Broken Earth an experience you won’t want to miss.


B R O K E N E A R T H W I N E R Y

The Land of Worked EarthBY KATHY MARCKS HARDESTY

Broken Earth Winery Winemaker Chris Cameron with Vineyard Manager Tony Domingos.

Broken Earth Winery

5625 Hwy. 46 EastPaso Robles

239-2562


Experience WINE COUNTRY LIKE NEVER BEFORE

What happens when you bring together two men who have known nothing but success and

a winemaker who has only known greatness?

VILLA SAN-JULIETTE WINERY & TASTING ROOM

NOW OPEN DAILY 11AM – 5PM

6385 CROSS CANYONS ROAD SAN MIGUEL, CA 93451

805 467 0014 | VILLASANJULIETTE.COM

Ken Warwick and Nigel Lythgoe, Proprietors

Adam LaZarre, Winemaker


Warm hospitality, picturesque landscape and delectable wines are prominent reasons why Paso Robles

has become recognized as one of California’s premier wine destinations, and a visit to the area’s most photographed winery property will not disappoint. Nestled on the Westside of Paso Robles, in the renowned Templeton Gap, Veris Cellars welcomes guests with lush gardens, a friendly ambiance, unparalleled vineyard views, exceptional wines, and a driving range. A driving range, you say?! Certainly! Allow us to explain our story… Veris Cellars, named for “Spring” or the “Produce of Spring” was formed in 2008, when a local entrepreneur and wine enthusiast, Matthew Talbert, purchased the property from the winery’s original founders. Established in 1990, the winery was just one of 18 commercial wineries in Paso Robles. With careful respect for the property’s time-honored traditions, Matthew enlisted the assistance of world-renowned winemaker, Chris Cameron to translate his vision of producing “world class wines” while maintaining the level of individual customer attention that he felt was one of the Paso Robles region’s greatest assets. Together with a team of dedicated individuals, each an expert in his/her respective fi elds, all parties collaborated to take Veris Cellars to the next level. Beginning with the original brand, JanKris, the team worked to convey quality, commitment, passion and a minimalist-intervention winemaking approach into each bottle. With a new look and new label, depicting the property’s historic 1892 Victorian home, the brand was ready for its reintroduction, and to rave reviews. By the end of 2008, a second label was in the works, and what began as an offhand conversation in a town car, soon solidifi ed into Veris Cellars’ second major venture. Centered on “the greatest golfer of all time,” and “an individual that worked harder than anyone at his trade,” the legend, Ben Hogan, would soon have a premium wine line dedicated

to his talent and achievements. With labels bearing famous images of the golfer, Ben Hogan Wines were instantly championed by Calloway Golf, and by the golfi ng community as a whole. Whether it is the delicious, award-winning Tribute Series, or one of several elite wine collections, each individually numbered and bearing a certifi cate of authenticity, each bottle beautifully depicts and commemorates Mr. Hogan. Two vintages later, it is entirely safe to say that Ben Hogan wines have found a place in the heart of wine afi cionados and golf enthusiasts alike. And the bonus…you’ve got it…our very own Ben Hogan driving range, where guests of Veris Cellars are invited to tee off into one of our stunning estate vineyards. Enter Veris Cellars’ third and fi nal brand, Nova Vita, or “new life.” Produced from the harvest of Veris Cellars’ most premium estate vineyard, this limited production, high-end brand is available exclusively in the Tasting Room. From a traditional Grenache Rosé to a bold and sensuous Petit Verdot, each of the Nova Vita wines have been hand-crafted with excellence in mind, delighting even the most discerning of palates. With over 200 acres making up the Veris estate, varietals such as Grenache,

Tempranillo, Petit Verdot, Pinot Noir, Syrah, Petite Syrah, Sangiovese, Zinfandel, Cabernet Sauvignon, Chardonnay, Viognier and several Port varietals fl ourish in the limestone rich soils and sun-kissed slopes. Visit Paso Robles’ premier wine tasting destination, and create your own experience. Gather around our tasting bar in our

newly renovated, historical Victorian home. Enjoy a glass of wine amidst our enchanting rose gardens. Feeling more adventurous? Unwind with a bucket of golf balls on our Ben Hogan Driving range. And if you’re in the mood for something extravagant, be sure to join us for one of our many elaborate winery events. Regardless of when you choose to visit, we promise a warm welcome, a generous selection of award-winning wines to suit your taste, and a one-of-a-kind wine tasting experience.


Veris Cellars

1266 N. Bethel RoadPaso Robles

805-434-0319www.veriscellars.com

V E R I S C E L L A R S

Home of JanKris, Ben Hogan & Nova Vita Wines

BY VERIS CELLARS

Picnic Area & Bocce Courts

M E N U S • F a l l / W i n t e r 2 0 1 2 - 2 0 1 3 • n e w t i m e s s l o . c o m / m e n u s • N e w T i m e s M e d i a G ro u p W I N E

www.VolkWines.com

produced on the Central Coast.

Visit Kenneth Volk Vineyardsyon the Santa Maria Valley Wine Trail

for one of the most

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Limited production heirloom varietals;Cabernet Pfeffer, Negrette, Verdelho

Chardonnay and Pinot Noir from the Santa Maria ValleyCabernet and Merlot from Paso Robles

www.VolkWines.com

produced on the Central Coast.

Visit Kenneth Volk Vineyardson the Santa Maria Valley Wine Trail

for one of the most

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5230 Tepusquet RoadSanta Maria, California 93454

Santa Maria Tasting Room Paso Robles Tasting Room

805.938.7896Tasting Room Open 10:30 am - 4:30 pm Daily

2485 Hwy 46 WestPaso Robles, CA 93446


Paso Robles Tasting Room2485 Hwy 46 West

Paso Robles, California 93446


Santa Maria Tasting Room5230 Tepusquet Road

Santa Maria, California 93454


Limited production heirloom varietals;Cabernet Pfe� er, Verdelho, Mourvedre, Torrontes, Albariño, Malvasia Bianca,

Chardonnay and Pinot Noir from the Santa Maria ValleyCabernet and Merlot from Paso Robles

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Wild Horse Winery1437 Wild Horse Winery Ct. Templeton,

805-788-6310 · wildhorsewinery.comExit Vineyard Rd, Go East, Right On Templeton Rd.

Floyd The LlamaFloyd The Llama

Follow Floyd to Wild Horse Winery!Open 7 Days A Week

Tasting & Retail Sales 11:00-5:00pmHome of award-winning Pinot Noirs

and unique varietals.

The Restaurant and Wine Guide to the Central Coast

FALL/WINTER 2012-2013

Pappy McGregor’s, formerly the Crooked Kilt, has a new name and a new attitude; sourcing the freshest local ingredients, they take good times and their food seriously

Documents

Menus Fall/Winter 2012-2013