menus - spring/summer edition

The Restaurant and Wine Guide to the Central Coast

SPRING/SUMMER 2012

Thomas Hill Organics Bistro and Wine Bar—the ultimate in fine dining based on the freshest seasonal foods from the farm to your table.Thomas Hill Organics Bistro and Wine Bar—the ultimate in fine dining based on the freshest seasonal foods from the farm to your table.

Get fresh with your food

2 W I N E M E N U S • S p r i n g / S u m m e r 2 0 1 2 • 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

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APPW NEWW NENECentralCoast

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MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group R E S TA U R A N T S 3

RIB LINE SLO12308 LOS OSOS VALLEY RD.

SAN LUIS OBISPO543-RIBS (7427)

RIB LINE BY THE BEACH228 WEST GRAND AVE. GROVER BEACH(805) 474-0123 www.ribline.com

Friend Us on RibLineBBQ&Grill • $15 min order/*$25 min order LOCALLY OWNED & OPERATED

AWARD WINNING BBQ

FROM OUR FAMILY TO YOURS!Catering From Grill & Chill to Wine & Dine it’s

always Rib Line Time! Small office parties to large weddings & events up to 1500 people. Customize

your own catering menu visit ribline.com

FAMILY MEALSGot a family of 4-6? Here’s your answer! Each meal served with a pint of coleslaw, a pint of beans, 4 baked potatoes, &

4 cornbread loaves w/honey butter

Chicken Pack (2 whole chickens) $39.95 Beef Rib Pack (2 racks) $51.95 Beef Ribs & Chicken $46.95

Full Rack of Beef Ribs & Whole Chicken Baby Back Rib Pack (2 racks) $64.95 Tri-Tip Family (28oz Tri-Tip) $54.95 Pork Baby Backs & Chicken $54.95

Full Rack of Baby Backs & Whole Chicken Tri-Tip & Chicken $45.95

16 oz of Tri-Tip & Whole Chicken Beef Ribs & Tri-Tip $51.95

Full Rack of Beef Ribs & 16 oz of Tri-Tip Beef Ribs & Pork Baby Backs $58.95

Full Rack of Beef Ribs & Full Rack of Baby Backs Tri-Tip & Pork Baby Backs $58.95

16 oz of Tri-Tip & Full Rack of Baby Backs Family Feast $56.95

½ Rack of Baby Backs, ½ Rack of Beef Ribs, ½ Chicken & 12 oz of Tri-Tip

SLO’S FAMOUSPOLY PACK/ BEACH BOXES

The perfect meal for 2 people! Served with a pint of beans, 2 baked potatoes, & 2 cornbread w/honey butter

1/2 Rack Beef Ribs & 1/2 BBQ Chicken $25.95 1/2 Rack Baby Backs & 1/2 BBQ Chicken $29.95

12 oz Tri-Tip & 1/2 BBQ Chicken $27.95 1/2 Rack Beef Ribs & 1/2 Rack Baby Backs $32.95

Baby Back Pack $35.95 Beef Rib Pack $27.95

All Chicken Pack $21.95

AS SEEN ON

MAN VS. FOOD

NATION

FREE DELIVERY*REAL Santa Maria Style BBQ

Serving Cities: SLO ,* Avila Pismo, *Shell Beach, Grover Beach, *Arroyo Grande, Oceano

Prices subject to change

4 RESTAURANTS MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Sea Venture

Pismo Beach

32

Marisol at the Cliffs

Shell Beach

43

Kay’s Country Kitchen

Orcutt

23

Gardens of Avila Restaurant

Avila Beach

11

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.”

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

Kay’s Orcutt Country Kitchen

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

One of the brightest stars of the Central Coast, the beautiful, historic Sycamore Mineral

Springs Resort has always been a favorite gathering spot for locals. Nestled among the tree-covered hills and meadows leading to Avila Beach, its attractions include a spa and mineral spring tubs, labyrinth and meditation gardens, weekend getaway packages, and an outstanding restaurant that serves guests all day. The Gardens of Avila restaurant, which features two serene garden patios for alfresco dining, has always been a draw in itself. Their highly-regarded chef, Pandee Pearson, has been a SLO County favorite since she relocated here ten years ago. Chef Pandee’s menus express her fl air for food and offer something for every appetite. She’s earned well deserved respect for her support of local farms, ranches, and fi sheries, and she’s an active participant and advocate of the local farmers’ markets. A graduate of the California Culinary Academy in San Francisco, this talented chef landed jobs cooking for acclaimed chefs like Wolfgang Puck in L.A., Cindy Pawlcyn in Napa Valley, and Dean Fearing in Dallas. Patricia Borgardt, the food and beverage director, is a Master Sommelier candidate. She’s selective about the local wines she adds to her well-chosen wine list. She has an affi nity for wines made under sustainable farming practices, and the rare gems with a great story about the people behind them. Wisely, Borgardt’s wine list features an excellent selection of wines by the half-bottle: perfect for two at lunch, or when you want a choice of white and red wines to match your meal. The corkage charge is deferred if

guests bring in one bottle of wine that was made by a San Luis Obispo County winery. The popular bar and lounge offers happy hour weekdays, making it a great choice for business meetings, or gathering with friends over cocktails and chef Pandee’s excellent appetizers. Owned by King Ventures, one of the Boutique Hotel Collection, their small group of special hotels rate among the most popular inns in San Luis Obispo County. Sycamore Mineral Springs Resort is celebrating over 100 years of serving travelers and locals. The legendary inn opened when California was considered the “Old West” in the Spanish and Mexican eras. Founded by prospectors in search of gold but they discovered the curative, hot mineral springs and wisely opened a spa that became quite popular. It was favored by many of Hollywood’s elite stars who frequently visited Hearst Castle. The owners are committed to maintaining Sycamore Mineral Springs legacy as an

authentic California mineral springs resort. The Gardens of Avila easily accommodates weddings, large banquets, and small private parties. The moderate weather allows for alfresco events and dining nearly year round. A romantic wedding is a natural here after which the brides commend the

staff for creating a “fairytale wedding” on their special day. A wide variety of settings are available for your every need: rehearsal dinners, receptions, workshops, conferences, or baby showers. You’ll fi nd that Sycamore Mineral Springs offers myriad attractions whether you conduct business meetings here, visit for relaxation and health benefi ts, or desire an extraordinary dining experience.


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

A Hidden Treasure in Avila BeachBY KATHY MARCKS HARDESTY

Gardens of Avila Restaurant at Sycamore Mineral

Springs Resort

1215 Avila Beach DriveAvila Beach

595-7302

If there’s one thing both locals and visitors love about this little oasis beside the Pacifi c Ocean, it’s

California’s extraordinary coastal cuisine. That’s exactly what you’ll fi nd at one of our most popular dining rooms, Lido in Dolphin Bay Resort. Chef Brian Collins’ menus feature delightful seasonal foods made from the fi nest local produce, meats, and seafood. The wine list offers award-winning Central Coast wines perfectly suited for the fare, which Collins describes as “Italian-inspired California cuisine.” In its beautiful setting against the Pacifi c Ocean, Lido provides contemporary dining and superb service that’s elegant yet always comfortable. Dolphin Bay Resort & Spa, a Preferred Boutique Hotel member, is the only AAA rated, four diamond resort in Pismo Beach. Lido consistently earns critical acclaim for outstanding dining from national publications like Santé Magazine, and earned Wine Spectator Magazine’s Award of Excellence for its specially-selected wine list that highlights the best of the Central Coast, Napa, France, and Italy. By-the-glass selections offer a wide choice of varietals that complement the cuisine. Weekdays, Sunset Happy Hour includes drink and appetizers specials until 8 p.m. On “Tasting Tuesday,” local winemakers pour samples paired with delicious pizzettas on the patio. There’s live jazz in the dining room every Thursday and Friday night. Collins, a Central Coast native, is an alumnus of the California Culinary Academy. His impressive job afterward: working for renowned chef Alice Waters of Chez Panisse in Berkeley, Calif. as lead line cook for fi ve years. Upon returning home he began cooking at Windows on the Water, followed by Full of Life Flatbread which earned him kudos for

his creative foods. His menu offers locally sourced produce from organic and sustainable farms, and artisan food producers. The chef has developed a close working relationship with such local purveyors over the past seven years. Collins’ delicious appetizers include: Seaweed-smoked red abalone; prosciutto-wrapped burrata; and a warm spinach salad with grilled asparagus, duck confi t, and morel mushrooms. Entrees always feature peak-of-the-season ingredients like ricotta ravioli with fava beans, rosemary, and green garlic. The chefs' wonderful seasonal tasting menu, offering four, fi ve or six courses, can be ordered with specially-selected wine pairings. The chef outstanding cooking classes, which include a multi-course dinner paired with Central Coast wines, is quite popular with locals. Regular guests favor alfresco dining at the Pacifi c’s edge during daily breakfast or weekend Champagne brunch. Lido’s talented pastry chef Benjie Puga trained in the art of European bread making, wedding cakes, and exquisite

desserts from Master Pastry Chef Willem Bessemer. Puga then assisted pastry chef Dominique Douvenir formerly the pastry chef instructor at Cordon Bleu in France. After several years of working experience in Central Coast restaurants and bakeries, he was rewarded: “I achieved my dream when I was hired as Lido’s opening pastry chef.”

Among Puga’s irresistible, artistic creations: chocolate hazelnut crème brulee with hazelnut praline and chocolate cookie truffl es; and strawberry mousse with lemon chiffon, lemon verbena ice cream, and bruleed marshmallow. Collins concluded: “We keep ourselves inspired by making good food and subtle seasonal changes. We want to make the experience exceptional for guests every time they dine here.”


Lido at Dolphin Bay Resort

& Spa

2727 Shell Beach Rd.Shell 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 & S P A

Lido’s California Coastal Cuisine BY KATHY MARCKS HARDESTY

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

BY KATHY MARCKS HARDESTY

This glamorous resort has a distinction that sets it apart from the rest: Whether you choose to

dine in the modern Marisol restaurant; at the popular bar for signature cocktails, wine, beer, and appetizers; or enjoy food and drinks on the sun-swept, wraparound patio at the Cliffs, you’ll enjoy spectacular views of the Pacifi c Ocean. If you’re searching for a great dining experience with a comfortable but vibrant ambiance, the Cliffs Resort fulfi lls every desire. Marisol, named for the sea and the sun, offers New American cuisine by a team of professional chefs who are passionate about food. Chef de Cuisine Gregg Wangard changes Marisol’s menu every Wednesday to offer delicious dishes featuring the freshest ingredients of the season. Gregg personally shops at the Templeton Farmers’ Market, and he receives freshly harvested fruit and produce weekly from the renowned Windrose Farm in Paso Robles to create his enticing menus. An advocate of local farms, fi sheries, and naturally raised meats and poultry, Gregg strives to provide the fi nest local products available. Among his signature dishes: braised short rib with heirloom carrots and potato puree; and potato-layered salmon with Meyer lemon vinaigrette and balsamic reduction. The newest member of the kitchen is pastry chef Hannah Ingham, a Central Coast native. After spending fi ve years learning her artistry from the renowned Willet “Willie” Vey, pastry chef at the Apple Farm, Hannah was promoted to pastry chef at the Cliff’s. She considers Willie, her mentor since childhood, family. Hannah’s creating outstanding treats daily for the breakfast menu: warm cinnamon

buns, raspberry-white chocolate muffi ns, coffeecakes, and more. The Cliff’s already popular Sunday brunch is now much sweeter with her decadent desserts. The Cliff’s expertly chosen wine list offers varietals perfectly-suited for the upscale bar menu and Marisol’s cuisine. Wine connoisseurs are offered a wealth of appealing varietals from the Central Coast’s fi nest wineries, among gems from Europe and the New World. The wine list earned Wine Spectator magazine’s prestigious “Award of Excellence,” and features Sunset Magazine’s wine recommendations. The Bar at the Cliffs, a favorite among San Luis Obispans of all ages, always attracts a crowd. With good reason, it fi ts every desire be it social club, romantic date, business lunch, or for their live concerts. Pair that vibrant scene with the upscale bar menu and you’ll fi nd it satisfi es every appetite. Gregg’s menu offers irresistible treats: beef sliders with Farmhouse Cheddar; grilled ahi tacos with

avocado and green apple; and grilled chicken nachos. Guests love the tropical ambiance of the multi-level patios on the sunny deck over-looking the pool and ocean. The picture-windows are usually wide open, allowing bartenders to serve guests seated at the patio bar. The over-sized booths

offer cozy seating, perfect for couples or small parties. Monday through Friday happy hour features food and drinks at special prices with events like karmic pizza, cooked in the oak-fi red pizza oven behind the bar, served free on Thursdays from 4 to 7 p.m., and drink purchases provide donations for local charities. What better place for indulgent treats, a sunny breakfast, or cocktails at sunset? You get it all at the Cliff’s.




773-2511

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

The Waterfront Hot Spot Favored by LocalsBY KATHY MARCKS HARDESTY

Paso Steakhouse

Paso Robles

36

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 the city’s excellent 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 seasonal menus are inspired by Paso Roble’s bounty of artisan farms and ranches that supply them with freshly harvested vegetables, fruit, meats, seafood, olive oil, almonds, and cheese year round. The focus is a farm-to-table theme in traditional dishes with modern-twists. There’s something delicious for every taste and budget on each of their menus. The menus are regularly updated to offer seasonal choices in appetizers, salads, sandwiches, pastas, and more. 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, or 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 potato of choice, and asparagus. There’s always a selection of Certifi ed Angus beef 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

Mamma’s Meatball

San Luis Obispo

27

Thomas Hill Organics

Paso Robles

14

SLO BrewSan Luis Obispo

41

Opolo Vineyards

Paso Robles

55

Veris CellarsPaso Robles

58

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.

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

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

Wine is a product of nature, and so it makes sense that the fi nest wines often come from

the world’s most beautiful places. The Veris Cellars estate in Paso Robles is one of these places. Here, stunning vistas and rolling vineyards are surrounded by the rugged silhouettes of coastal mountains. It is no secret why the Veris estate is the region’s most photographed winery property. The beauty of this land, however, is more than cosmetic. It runs deep into the soil, into the vines, and ultimately into the wines they yield. When Veris Cellars was founded in 1990, it was one of just 18 commercial wineries in Paso Robles, which unfolds along northern San Luis Obispo County on California’s Central Coast. Today, the Paso Robles appellation boasts more than 175 wineries. It is not an exaggeration to say that Veris helped establish what has since become California’s most dynamic wine region.In 2008 Veris Cellars was acquired from the original winery founders. As a local resident and wine enthusiast, acquiring the property fulfi lled Matthew Talbert’s long-held dream to own an estate winery on the west side of Paso Robles with a goal to nurture its time-honored tradition while taking it to the next level. The Veris Cellars estate is a special place, and Matt is dedicated to maximizing the incredible potential of its prime Central Coast terroir. What sets the Veris estate apart is its remarkable combination of limestone soils, sun-kissed hillsides and refreshing ocean breezes that cascade through the Templeton Gap, a notch in the coastal mountains.

Limestone soils are recognized as a distinguishing factor in many of the world’s fi nest wines, and they are similarly responsible for the distinctive character of Veris wines.Internationally applauded winemaker Chris Cameron has a committed and passionate approach to all aspects of winemaking, with minimalist intervention at the core of his philosophy. He feels that truly great wines are dependent on fruit quality and the art is the ability to translate what is grown on the vine to the bottle. Chris’s interpretations have heralded a new era for the winery and are an accurate refl ection of varietals grown in the Paso Robles appellation. The boutique winery welcomes visitors daily to its charming tasting room, which occupies a historic Victorian home built in 1892, completely restored in 1990. Newly planted gardens unfold in waves of color across the property, while two

spacious patios and an arbor showcase the estate’s breathtaking vineyard views. Veris Cellars has undeniably evolved into Paso Robles’ premier wine tasting destination. For Matt and his vintner team, the most gratifying part of the winery experience is

personally sharing their award-winning wines with all who visit and imparting the winery’s friendly philosophy—each handcrafted wine is a timeless treasure best enjoyed amongst family and friends. A warmhearted welcome and vast wine selection awaits guests, with a personal toast to the abundant fruit of the vines from the man with a passion for the land.


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

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 flavors.” 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 fine 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 finest 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 finest vineyards throughout the Central Coast’s renowned wine

growing regions. Recently, they bottled the first 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 flavors 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 prefix of wines. Regardless of whether it’s in the vineyard, the cellar or online, KVV has always been innovative in the tradition of fine 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

938-78962485 Hwy 46 West

Paso Robles

237-7896

“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

Combine a man of the earth with a glamorous restaurateur and a sexy chef, and what do you

get—the ultimate in fi ne dining that’s based on the freshest seasonal foods from the farm to your table. It doesn’t get any better than what you’ll fi nd at Thomas Hill Organics (THO), where the foods you’re served were plucked from their gardens only hours earlier. Owned by Joe and Debbie Thomas, THO ranks among Paso Robles’ fi nest restaurants. The Thomas’s are committed to serving the freshest, local organic foods, and equally regarded for their well-chosen local wine selection. But one distinction sets this restaurant apart from rest: the Thomas’s created THO expressly to showcase fruit and produce from their original Paso Robles business, Thomas Hill Farms. Their certifi ed organic farm put them at the forefront of the farm to table theme that has become so trendy today. THO’s constantly changing menus focus on foods at the peak of the season. They also source foods from other local, sustainable farms and ranches including: Grass-fed beef and lamb, free range poultry, rabbit, and wild-caught fi sh. The breads served are custom made by local artisans. With those premium quality ingredients, THO’s talented chef, Julie Simon, creates exciting menus for lunch, dinner, and Sunday brunch. Paris born, Julie grew up sharing good food and edifying discussions at the family table which inspired her career. She relocated to Paso Robles in 2004, earning apprenticeships under two extraordinary women chefs, Pandee Pearson and Meagen Loring. “Julie’s enthusiasm for seasonal organic ingredients and her creative ability

for unique food pairings made her a perfect match for Thomas Hill Organics,” explained Debbie, the general manager. “Julie wasn’t classroom trained so she thinks outside the box to create foods with incredible textures and fl avors.” The talent doesn’t stop at the kitchen door. Joe is as deft with an artist’s paint brush as he is with pruning shears. Everything from the beautiful, original art hanging in the restaurant to the logo and the wine labels were designed by Joe. Besides the ultimately fresh produce coming from the gardens year-round, their vineyard is bearing winegrapes and they now offer a Thomas Hill Organics Barbera and a “Field Blend,” of Italian varieties. The Thomas’s are passionate about their farm and restaurant and are actively involved at every level. Thomas Hill Farms, located amidst Paso Robles’ eastside vineyards, organically farms heirloom fruit, vegetables, and nuts. On ten fertile acres they farm: 900 fruit and nut trees;

raised beds of lettuce, greens, and garlic; tomato fi elds; seasonal vegetables and herbs; and a vineyard dedicated to Italian wine varieties. Stay informed about special events by signing up at thomashillorganics.com, and by following THO on Facebook. Paso Roble’s

temperate climate allows alfresco dining on the patio year round. Guests love dining on the weather proof patio where they can observe the cooks at the wood-fi red oven, preparing artisan pizzas covered with special toppings like Cambazola cheese and quince, or pork and shiitake mushrooms. The Thomas’s commitment to offering quality at every level at THO has made it a destination for gourmet dining in Paso Robles.


T H O M A S H I L L O R G A N I C S B I S T R O & W I N E B A R

From Thomas Hill Farms to Your TableBY KATHY MARCKS HARDESTY

PHO

TO B

Y LE

AH

AN

DA

H B

OH

NER

Chef, Julie Simon and Owner, Debbie Thomas


1305 Park St.Paso Robles

226-5888

When locals want an entertaining night out, they want to go to a place that offers contemporary

cuisine, award-winning micro brews, and great music. Which means no ordinary college pub will do. That’s why the people who live here prefer the experience they know they will always find at SLO Brew. Established in 1988, the Brew has always been favored for its fresh micro brews, delicious pub foods, and the renowned musicians that perform here weekly. An experience for people of all ages, the synergy of music, handcrafted brews, and food keeps the enthusiastic crowd coming back for more. SLO Brew has become even more popular now that the restaurant offers a contemporary menu, redesigned by executive chef Allison Watts. Now a seasoned veteran at SLO Brew, Allison loves cooking. She believes it’s the original science which makes the Cal Poly science major a natural as a chef. Formerly, she cooked with the acclaimed chef Maegen Loring at the Neon Carrot in SLO, but moved on to take her first position as executive chef at SLO Brew. Allison’s artfully presented, irresistible pub food quickly earned her a following of her own. She explained: “I’m really excited about the menu at SLO Brew, and dedicated to maintaining a delicious menu that matches the great atmosphere everyone loves and enjoys at the Brew.” Her menu features beer pairings for every dish, and includes her “Brew Stews,” like Irish beef or salmon bisque. Allison’s popular lighter dishes include: Thai ahi salad; sun splash sandwich with portabella mushroom; and the peace and love platter of hummus and veggies. General manager Monte Schaller is always happy

to recommend his favorite pub foods and beers that pair perfectly with them. Master-brewer Steve Courier, who started with SLO Brew in 1996, earned them the award for “Best Micro Brew in 2001” at the Great American Beer Festival. He’s ardent about perfecting his craft and has mastered dozens of offerings including a seasonal selection featuring stouts, imperials, lagers, pilsners, and nitrogen-infused ales. Steve encourages SLO Brew newcomers to try the beer flights featuring six 4-oz. samples including a seasonal selection. Steve’s award winning beers range from IPA, Honey Blonde, Pale Ale, Cali Wheat, to Irish Stout and Porter. For seasoned beer connoisseurs Steve recommends the gold medal winning IPA which he described as: “A complex use of hop and malt that makes this our most interesting and celebrated beer. Hops dominate with high hop bitterness, nicely balanced against a middle malt presence. The

defining character comes from adding hops to the finished beer, which give it flowery aromas.” SLO Brew’s upstairs restaurant and brewery also offers pool tables, shuffleboard, and it can accommodate private party rentals up to 100 guests. The first floor features the storied entertainment, presenting musical performances by:

The Stokes, Sublime, Snoop Dogg, Dave Mason, Leon Russell, the Lovin’ Spoonful, Toots & the Maytals, and many more. Loved by locals and critics, New Times’ music columnist, Glen Starkey, praised it highly: “SLO Brew is relentless in bringing big city entertainment to our little town. Flat out, it’s the best live music club this town has ever seen.”


S L O B R E W

There’s Always Something Brewing at SLO Brew!BY KATHY MARCKS HARDESTY

SLO Brew

1119 Garden St. SLO

543-1843

Kenneth Volk

Paso Robles

52

Publishers Bob Rucker Alex Zuniga

Contributors Kathy Marcks Hardesty Ryan Miller

Designers Dora Mountain Brendan Rowe Jenny Gosnell

Advertising Colleen Garcia Katy Gray Anica Julian Meg Korgan Leslie Neighbors Rhonda O’Dell Laura Reese Rene Rodriguez Tracey Joyner Scuri Georgia Shore Chris Terry

Photography Steve 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: Fall/Winter 2012-2013Reservation deadline: September 20, 2012 Published: October 11, 2012

The restaurant and wine guide to the Central Coast

Lido

Shell Beach

18

We hear a lot about the perfect pairing, a heavenly combination of carefully selected wine and cooked-to-perfection food. But everyone knows that more than those two factors go into a great dining experience. Ambience, atmosphere, price, expectations, and even company—your fellow eaters and drinkers—factor into the equation. You want it to all add up to something satisfying, memorable, even magical. This spring edition of Menus can do the calculating for you. Start with what you’re hungry for—farm-fresh produce, perhaps?—multiply it by lush local settings, subtract any lingering tension from the week, and enjoy. You’ll be so content, you won’t even mind when it comes time to divide up the check.


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

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, Foie Gras, Portabella· Hoppe’s Surf & Turf Filet Mignon, Foie Gras & Prosciutto Wrapped Scallop

· Fire Roasted Veal Chop with Gorgonzola & Fig

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

Best Cayucos Restaurant 2011


Addamo Tasting Room LLC.............50, 51

Baileyana Winery ...................................54

Bayside Cafe .............................................5

Beach House Bistro ................................13

Bella Vinos ................................................9

Big Sky Cafe ...........................................11

Black Sheep Bar & Grill .........................33

Blue Skye Cafe .......................................35

Bon Temps ..............................................27

Buffalo Pub & Grill ................................24

Cal Poly Continuing Education.............35

Calcareous Vineyard ..............................56

Cambria Pines Lodge .............................29

Castoro Cellars ................................ 52, 56

Chef Charlie ...........................................46

Chronic Cellars Winery ..........................56

CORE Wine Company ............................51

DB Specialty Farms ................................47

Earth Day Food & Wine Festival ..........41

Eberle Winery ................................. 54, 56

Edna Valley Vineyard ............................50

EOS ..........................................................56

Far Western Tavern .................................8

Fermentations ....................................... 48

Firestone Walker Brewing Company ...10

Gardens of Avila at Sycamore Mineral Springs ..........11, 25

Gennaro’s Grill & Garden ......................42

Good Tides Coffee House .....................36

Guest House Grill, LLC ...........................16

Halter Ranch Vineyard ..........................56

Hoppe’s Garden Bistro ............................5

Hunter Ranch Golf Course ....................14

Il Cortile Ristorante ...............................12

J. Lohr Winery ................................. 53, 56

Jin Noodle House...................................29

Kay’s Orcutt Country Kitchen ........17, 23

Kenneth Volk Vineyard ...... 51, 52, 56, 59

Kiler Ridge Olive Farm ..........................56

Klondike Pizza .......................................15

Lido at Dolphin Bay .........................18, 19

Lucas & Lewellen Vineyards .................51

Lucia’s Wine Co. ....................................51

Madonna Inn .................................. 30, 31

Mama’s Meatball ............................ 20, 27

Maya Mexican Restaurant ................... 48

Miss Lola’s Southside Grill ....................38

Mitchella Vineyard & Winery ...............56

Mo Tav ......................................................8

Moonstone Beach Bar & Grill ...............34

New Frontiers Natural Foods ...............13

Nishimori Landscape & Design, Inc. ....46

Norman Vineyards .................................56

Old Town Market ...................................51

Opolo Winery ....................................2, 55

Ostrich Land USA ...................................10

Paso Robles Inn Steakhouse .......... 26, 36

Pasolivo Olive Oil ...................................15

Radisson Santa Maria ..............................6

Ragged Point Inn .................................. 44

Riverbench Vineyard .............................51

Robert Hall Winery ........................ 55, 56

Robin’s Restaurant ................................43

Rotta Winery..........................................57

San Luis Obispo County Farmers Market Association .................47

Santa Maria Inn .....................................38

Sarzotti Winery ......................................57

Sea Venture Resort ............................7, 32

Sierra Madre Vineyard ..........................51

SLO Brew ......................................... 28, 41

Spike’s Pub .............................................23

Splash Cafe ...............................................9

Summerwood Winery & Inn .................57

Taco Roco ...............................................16

Talley Vineyards .....................................58

Thai Elephant SLO .................................32

Thai Talay Restaurant ............................40

The Cliffs ..........................................37, 43

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

The Rock Seafood & Grill ......................21

Thomas Hill Organics ..........Cover, 14, 22

Treana & Hope Family Wines ...............57

Treebones Resort ...................................24

Upper Crust Pizza ..................................39

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

Vista Del Rey Vineyards ........................57

Wild Donkey Cafe ..................................45

Wild Horse Winery & Vineyards .......................57, Back Cover

Windows on the Water .........................21

Woodstock’s Pizza, Inc. .........................18

advertisingINDEX

The restaurant and wine guide to the Central Coast


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 TACOS two chicken or steak tacos, lettuce, jack & cheddar, pico de gallo, sour cream, fl our tortillaMO|TAV TIGER SHRIMP QUESADILLA cilantro lime marinated shrimp, melted Swiss, avocado, fl our tortilla CALI CLASSIC CALIFORNIA chicken or steak, 3 cheeses, guacamole, sour cream

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/beer battered onion rings

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 sourdough

REUBEN Angus beef pastrami, Swiss cheese, 1000 island, rye breadPORTABELLA 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, ciabattaTHE “CLASSIC” Angus beef, American cheese, pickles, 1000 island dressing, sesamePOLLY 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

lettuce, tomato on toasted sourdough jalapeños, crispy shallots, spicy aioli, tomato, lettuce, sesamelettuce, sesame

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

RESTAURANT | NIGHT CLUB

STARTERS:Oak Grilled Scallops Wrapped in Bacon · Coconut Beer Shrimp

Guadalupe Artichoke & Goat Cheese FrittersOak Grilled Veal Sweetbreads

CLASSIC DINNERS:Famous Bulls Eye Steak · Filet Mignon · New York Strip

“Cowboy Cut” Top Sirloin · Citrus Glazed Baby Back RibsOak Grilled Wild Salmon

DESSERTS:Nina’s Crème Brulee · Bread Pudding with Whiskey Sauce

Warm Crispy Blackberry “Burrito” · Banana Beignets

AUTHENTIC CALIFORNIASTEAK HOUSE

Tuesday – Thursday 11am - 8:30pmFriday & Saturday 11am-9pm · Sunday 9am-8:30pm

Closed Mondays · Reservations Recommended:

www.farwesterntavern.com343-2211 · 899 Guadalupe St. · Guadalupe

Look for us in Old Town Orcutt in Late Summer 2012

Featuring Specials, Banquets & Catering by Chef RickExtensive Local Wine Cellar.

Complimentary Corkage for SMV Wines offered Tuesday–Thursday & Sunday

BECOME A FAN ON FACEBOOK!


ungalow ayRESORT

BB

ella

Bella Vino’s

Ph. 805-225-1447

4x6 1083x5 67

WINE &CHEESE

Wine, Cheese & Craft Beer

We have over 200 wines, gourmet cheese, sake selections, as well as draft & assorted beers

Fresh French Cuisine & Cooking Classes

Internationally-renown French Chef creating world class dishes

Cooking classes: 3 Hour Cooking Classes $50

Mon-Sat · Call to Sign up

Bella Vino’s Wine, Cheese & French Bistro located in beautiful Morro Bay with awe-mazing views of the

Embarcadero and Morro RockLunch & Dinner

Chef Iman

783 Market Street, Morro Bay, CA805.225.1600 | www.BellaVinosWine.com

• 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


610 E Highway 246 Solvang, CA 93463 · (805) 686-9696

Come visit OstrichLand for an unforgettable experience!

These big birds are a rare and unique sight in this part of the world and are sure to make

you smile. We provide a safe way for

you to feed the ostriches and emus and get up close and personal with these big birds.

Our gift shop

is filled with

truly unique

gifts, ostrich feathers,

art, jewelry, imported

ostrich jerky,

fresh ostrich

eggs nearly

year round and fresh emu

eggs during the winter/spring season. year round and fresh emu

OstrichlandUsa


One of the brightest stars of the Central Coast, the beautiful, historic Sycamore Mineral

Springs Resort has always been a favorite gathering spot for locals. Nestled among the tree-covered hills and meadows leading to Avila Beach, its attractions include a spa and mineral spring tubs, labyrinth and meditation gardens, weekend getaway packages, and an outstanding restaurant that serves guests all day. The Gardens of Avila restaurant, which features two serene garden patios for alfresco dining, has always been a draw in itself. Their highly-regarded chef, Pandee Pearson, has been a SLO County favorite since she relocated here ten years ago. Chef Pandee’s menus express her fl air for food and offer something for every appetite. She’s earned well deserved respect for her support of local farms, ranches, and fi sheries, and she’s an active participant and advocate of the local farmers’ markets. A graduate of the California Culinary Academy in San Francisco, this talented chef landed jobs cooking for acclaimed chefs like Wolfgang Puck in L.A., Cindy Pawlcyn in Napa Valley, and Dean Fearing in Dallas. Patricia Borgardt, the food and beverage director, is a Master Sommelier candidate. She’s selective about the local wines she adds to her well-chosen wine list. She has an affi nity for wines made under sustainable farming practices, and the rare gems with a great story about the people behind them. Wisely, Borgardt’s wine list features an excellent selection of wines by the half-bottle: perfect for two at lunch, or when you want a choice of white and red wines to match your meal. The corkage charge is deferred if

guests bring in one bottle of wine that was made by a San Luis Obispo County winery. The popular bar and lounge offers happy hour weekdays, making it a great choice for business meetings, or gathering with friends over cocktails and chef Pandee’s excellent appetizers. Owned by King Ventures, one of the Boutique Hotel Collection, their small group of special hotels rate among the most popular inns in San Luis Obispo County. Sycamore Mineral Springs Resort is celebrating over 100 years of serving travelers and locals. The legendary inn opened when California was considered the “Old West” in the Spanish and Mexican eras. Founded by prospectors in search of gold but they discovered the curative, hot mineral springs and wisely opened a spa that became quite popular. It was favored by many of Hollywood’s elite stars who frequently visited Hearst Castle. The owners are committed to maintaining Sycamore Mineral Springs legacy as an

authentic California mineral springs resort. The Gardens of Avila easily accommodates weddings, large banquets, and small private parties. The moderate weather allows for alfresco events and dining nearly year round. A romantic wedding is a natural here after which the brides commend the

staff for creating a “fairytale wedding” on their special day. A wide variety of settings are available for your every need: rehearsal dinners, receptions, workshops, conferences, or baby showers. You’ll fi nd that Sycamore Mineral Springs offers myriad attractions whether you conduct business meetings here, visit for relaxation and health benefi ts, or desire an extraordinary dining experience.


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

A Hidden Treasure in Avila BeachBY KATHY MARCKS HARDESTY

Gardens of Avila Restaurant at Sycamore Mineral

Springs Resort

1215 Avila Beach DriveAvila Beach

595-7302

“Where to eat in San Luis Obispo”

- The Wall Street Journal

“It’s no wonderBig Sky appeals to

food lovers” - Rachel Ray

Celebrating 18 Years

20 LOCAL PREMIUM WINES BY THE GLASS!

BREAKFASTTraditional New Mexican Pozole with toasted cornbread & a poached egg.Vegetarian..............$8.95 With seared pork ....................... $9.95

Beignets - A light french bread-based pastryPlain..............$4.25 Filled with fresh berries or Chocolate ....$4.75

Mediterranean Scramble - With garlic, dried tomatoes, fresh spinach, scallions, rosemary & parmesan cheese ......................$10.50

SALADSGrilled Romaine & Maytag Blue Cheese Salad with Apples & Toasted Pecans - Buttermilk/blue cheese dressing .............. $7.95Add a grilled chicken breast or sliced, roast sirloin ................... $12.50

Grilled Thai Shrimp & Cucumber Salad - Grilled shrimp tossed with cucumbers, tomatoes, onions, kaffi r lime leaves & mint in a chile-lime & lemongrass dressing .................................................... $12.50 Substitute Soy Baked Tofu .........................................................$9.25

Chickpea Fritter & Roasted Squash Salad - Indian chickpea & spinach fritters with roasted winter squash on arugula salad with cumin-yogurt dressing & toasted cashews................................. $10.95

SANDWICHESGrilled Cheese, Eggplant & Chipotle Sandwich - Cheswick N.Y. white cheddar on Pure & Simple sourdough with roasted eggplant, red pepper relish & a smear of smokey chipotle chilies. ...............$8.95Add a churasco grilled chicken breast ..................................... $12.50

Vietnamese Banh Mi Pork Loin Sandwich - Sliced roast pork with pickled carrots & daikon, spicy cucumbers, cilantro, caramelized onions & mayonnaise on a sourdough baguette .......................$10.50Vegetarian Tofu Banh Mi ...........................................................$8.95

Grilled Churasco Chicken Breast Sandwich - A boneless, skinless breast of chicken, marinated Brazilian-style & charbroiled, on a ciabatta with basil-mustard mayo, roasted red pepper relish, lettuce, tomatoes & pickled onions ...................................................... $10.95

BIG PLATESVegetable Pot Pie with Cheddar Cheese Crust - Assorted root vegetables with winter squash, crimini mushrooms, pearl onions & peas in a thyme béchamel. Served wit h sautéed local greens . $15.50

Organic, Local & Sustainable Fresh Market Vegetable Plate Primarily from local farms & the farmers’ market. Small..............$9.50 Large..............$13.50

Seared Sea Scallops & Sweet Pea Risotto - Pan seared sea scallops served on vegetarian sweet pea & aborio rice risotto with sauteed local greens & pea tendrils ..........................................$19.95

Lobster Macaroni & Cheese - Three cheese lobster sauce seasoned with smoked ham, east coast lobster & green peas .....$18.50

Braised Lamb Shank “Buenos Aires” - Cabernet braised lamb shank, simmered with parsnips, onions, carrots, dried apricots, garlic, serrano chiles, tomatoes, cumin & other mild Latin spices. Served over potato-zucchini latkes ............................................................. $17.50

www. .com

1121 Broad Street · Downtown SLO

(805) 545-5401For a complete menu, recipes & events calendar:


Dining AlfrescoPaso Robles Fine Dining Italian Restaurant

Dinner 7 nights a week | 608 12th Street | Paso Robles CA | 805.226.0300

CALDI Grilled octopus with fresh vegetables marinati in a spicy vinaigrette

Grilled fresh calamari paillard, marinated with shrimp and scallop in olive oil and lemonOne hour cooked polenta with braised short ribs

FREDDI

Insalata Mista with beets, carmelized walnuts, ricotta salata and crispy pancetta

Burrata con prosciutto di ParmaCrostini con burrata, carmelized fennel and pancetta in a balsamic reduction

Asparagi milanese con burrata ~ asparagus wrapped in prosciuttotopped with burrata and balsamic reduction

Mozzarella tastingFresh burrata, mozzarella di bufala and mozzarella da gioia del colle with crostini and olive oil

Piatto di formaggioCheese plate with a variety of imported Italian cheeses

All our pastas are homemadePappardelle al cinghiale

Homemade pappardelle with wild boarTagliatelle di coniglio ~ Tagliatelle with slow roasted rabbit in a white wine herb sauce

Tagliatelle di cervo ~ Tagliatelle with a venison and pear ragu

Beef cheeks ravioliRavioli made with roasted, seasoned beef cheeks

Tortellini parma cotto

Spaghetti scoglio ~ Spaghetti with black mussels, calamari, clams and shrimpRisotto del giorno ~ Risotto of the day MP

Filetto al pepe verdeFilet mignon with a green peppercorn sauce

AgnelloLamb steak roasted in a aromatic herb sauce

Vitello ai funghi porciniVeal chop with porcini mushroom sauce

Petto d’anatra al mostarda fruttiSautéed duck breast on a bed of sweet fruit mostarda

Filetto di salmoneGrilled salmon with fresh olive oil, lemon and herbs

All Secondi entrees are accompanied with fresh vegetables in season


• Appetizers •Beach Bundles A wonderful blend of havarti and cream cheeses, laced with

salmon, fresh dill and chives in a crispy fried wrapper Fried Calamari Strips Thin strips of calamari steak, lightly breaded and fried

and served with Gerald’s tangy marinara sauce Shrimp Cocktail Succulent shrimp, cooked in Firestone Double Barrel Ale,

and served ice cold with Gerald’s spicy cocktail sauce

• Pastas •All pastas include freshly baked focaccia and fresh vegetables

Linguine & Clams Sweet tender baby clams in your choice of rich red sauce or Gerald’s creamy garlic white sauce. Tossed with fresh linguine

Fettuccine Alfredo Egg noodles, smothered in a rich creamy Alfredo sauce and fi nished with fresh Parmesan cheese

Add optional grilled or blackened chicken, shrimp, or fresh Fish of the Day

• Soups, Salads & Sandwiches •Gerald’s Clam Chowder We think it’s the best in Morro Bay. It’s rich and

creamy without being too heavySoup du Jour Our home-made soups are always something fresh, seasonal and

exciting. Don’t miss out; the quantities are limitedSparky Burger 6 oz. of freshly ground chuck, hand-mixed with

Dijon mustard, soy sauce, Worcestershire sauce and fresh garlic. Served with crispy lettuce, sliced tomato and red onion on a Kaiser roll

• Entrées •All entrées include freshly baked focaccia, fresh vegetables and choice of

roasted garlic mashed potatoes or saffron rice pilaf

Grilled Liver & Onions Tender calves liver smothered with caramelized onions. This is for liver lovers only

Brandy Apple Pork Loin Lean medallions of pork, grilled to perfection, served with sautéed, chopped Granny Smith apples, laced with cinnamon,

ginger, nutmeg, brown sugar and butter glaze (a favorite of Kathy Marks Hardesty)

Cioppino Chunks of Fish du Jour, scallops, shrimp, mussels and calamari, poached in a rich, spicy tomato broth. Phenomenal

Breast of Chicken Diane Fresh chicken, sautéed with garlic, shallots, brandy, Dijon mustard and demi-glaze and fi nished with cream

(a favorite of Kathy Marks Hardesty)

New York Steak 8 oz. USDA Choice, smothered with caramelized red onions and sautéed fresh mushrooms

Fresh Fish of the Day Fresh fi sh, grilled and oozing with one of Gerald’s amazing sauces. Check with your server for today’s pricing

Save room for dessert...it’s the whole point of the meal!Lemon Meringue Pie Made with Lizzy’s fresh lemons grown here in North MB

Six Layer Chocolate Cake with Chocolate Frosting enough said yum!Black Forest Sundae Cherries, Brownies, Ice Cream, Whip Cream and Nuts

Six Layer Carrot Cake with cream cheese frosting & PecansSix Layer Carrot CakeSix Layer Carrot Cake with cream cheese frosting & Pecans with cream cheese frosting & Pecans with cream cheese frosting & Pecans with cream cheese frosting & Pecans

2770 Main St. N. Morro Bay • (805) 771-9705 www.beachhousebistro.net

Tuesday-Saturday 3:30pm-8:30pm • Sunday Brunch 10am-2pm Sunday Supper 5pm-8:30pm

Beach Bundles

OMG...So Many Choices!!

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


HAPPY HOURDaily 3pm-6pm

4041 Highway 46 East Paso Robles, Ca(805) 237-74 40

w w w.hunterranchgolf.com

Small town charm, world class golf

Best on theCentral Coast

SUNDAYBRUNCH BUFFETEvery Sunday 9am-2pm

Club Benedict · Cheese BlintzKelly’s Bacon & Eggs

Meat & Cheese OmeletDenver Omelet · Egg Sandwich

Breakfast Burrito Huevos Ranchero

Ham Steak & EggsCountry Sausage Patty & Eggs

BREAKFAST Mon - Sat 7am - 11am

Da Vinci Sandwich · Kelly’s BLTFish Tacos · Ahi Steak SandwichKobe Burger · Ruben SandwichFish & Chips · Shrimp Cocktail

Mediterranean FlatbreadAhi Sashimi · Calamari Strips

Avocado Eggrolls · Oriental SaladSeared Ahi Salad · Cobb Salad

Southwestern SaladOriental Salad · Spinach Salad

Grilled Salmon Salad

Daily 11am - 4pm LUNCHDa Vinci Sandwich · Kelly’s BLTDa Vinci Sandwich · Kelly’s BLTFish Tacos · Ahi Steak SandwichKobe Burger · Ruben SandwichFish & Chips · Shrimp Cocktail

Avocado Eggrolls · Oriental Salad

Fresh Ahi Sashimi · Caprese SaladShrimp & Avocado Salad

Chicken Caeser · Prime RibAlmond Encrusted Sole

Feta Chicken · Kobe Burger Grilled Salmon · Pork Chop

Hand Cut Rib Eye · Seafood PastaButternut Squash Ravioli

DINNER � ursday - Saturday, 5pm - 9pm

Combine a man of the earth with a glamorous restaurateur and a sexy chef, and what do you

get—the ultimate in fi ne dining that’s based on the freshest seasonal foods from the farm to your table. It doesn’t get any better than what you’ll fi nd at Thomas Hill Organics (THO), where the foods you’re served were plucked from their gardens only hours earlier. Owned by Joe and Debbie Thomas, THO ranks among Paso Robles’ fi nest restaurants. The Thomas’s are committed to serving the freshest, local organic foods, and equally regarded for their well-chosen local wine selection. But one distinction sets this restaurant apart from rest: the Thomas’s created THO expressly to showcase fruit and produce from their original Paso Robles business, Thomas Hill Farms. Their certifi ed organic farm put them at the forefront of the farm to table theme that has become so trendy today. THO’s constantly changing menus focus on foods at the peak of the season. They also source foods from other local, sustainable farms and ranches including: Grass-fed beef and lamb, free range poultry, rabbit, and wild-caught fi sh. The breads served are custom made by local artisans. With those premium quality ingredients, THO’s talented chef, Julie Simon, creates exciting menus for lunch, dinner, and Sunday brunch. Paris born, Julie grew up sharing good food and edifying discussions at the family table which inspired her career. She relocated to Paso Robles in 2004, earning apprenticeships under two extraordinary women chefs, Pandee Pearson and Meagen Loring. “Julie’s enthusiasm for seasonal organic ingredients and her creative ability

for unique food pairings made her a perfect match for Thomas Hill Organics,” explained Debbie, the general manager. “Julie wasn’t classroom trained so she thinks outside the box to create foods with incredible textures and fl avors.” The talent doesn’t stop at the kitchen door. Joe is as deft with an artist’s paint brush as he is with pruning shears. Everything from the beautiful, original art hanging in the restaurant to the logo and the wine labels were designed by Joe. Besides the ultimately fresh produce coming from the gardens year-round, their vineyard is bearing winegrapes and they now offer a Thomas Hill Organics Barbera and a “Field Blend,” of Italian varieties. The Thomas’s are passionate about their farm and restaurant and are actively involved at every level. Thomas Hill Farms, located amidst Paso Robles’ eastside vineyards, organically farms heirloom fruit, vegetables, and nuts. On ten fertile acres they farm: 900 fruit and nut trees;

raised beds of lettuce, greens, and garlic; tomato fi elds; seasonal vegetables and herbs; and a vineyard dedicated to Italian wine varieties. Stay informed about special events by signing up at thomashillorganics.com, and by following THO on Facebook. Paso Roble’s

temperate climate allows alfresco dining on the patio year round. Guests love dining on the weather proof patio where they can observe the cooks at the wood-fi red oven, preparing artisan pizzas covered with special toppings like Cambazola cheese and quince, or pork and shiitake mushrooms. The Thomas’s commitment to offering quality at every level at THO has made it a destination for gourmet dining in Paso Robles.


T H O M A S H I L L O R G A N I C S B I S T R O & W I N E B A R

From Thomas Hill Farms to Your TableBY KATHY MARCKS HARDESTY

PHO

TO B

Y LE

AH

AN

DA

H B

OH

NER

Chef, Julie Simon and Owner, Debbie Thomas


1305 Park St.Paso Robles

226-5888


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Taco Roco Santa Rosa

281 Santa Rosa St. San Luis Obispo, Ca Phone: 784-0502 Fax: 784-0503

Taco Roco Broad 3230 Broad Street,

Ste 100 San Luis Obispo, Ca

(805)543-2810

Taco Roco Express 2021 S. Broadway Santa Maria, Ca Phone: 739-8887

Taco Roco Santa Maria

2206 S. Bradley Rd. Santa Maria, Ca Phone: 347-1313

Taco Roco Central

129 W. Central St. Lompoc, Ca

Phone: 737-0255

Taco Roco Lompoc

1140 N. “H” Street Lompoc, Ca

Phone: 737-3830

Taco Roco Solvang

614 Alamo Pintado Rd. Solvang, Ca

Phone: 686-1901

Taco Roco Buellton

245 Avenue of Flags Buellton, Ca

Phone: 693-0939

8 Locations To Serve You!

Chicken Fresca Salad

Breakfast Omelette

Burrito Roco

Chicken Fajitas

MeatNachos

Supreme

Visit www.guesthousegrill.com for our full dinner menu, lunch menu & homemade desserts!LIVE MUSIC every Friday night 6:30 - 8:30pm

All you can eat Spaghetti every Monday Night $9.95 Steak & Lobster every Sunday night $19.95

Open Daily 11am - 8pmHappy Hour Everyday 3-5pm

We Cater! www.guesthousecatering.com

HEARST RANCH BURGERS & HOT SANDWICHESServed with french fries or sweet potato fries. Served on fresh baked artisan ciabata

or a classic sesame seed bunAvocado Swiss Burger - sliced avocado, lettuce, tomato, red onion, garlic aioli, swiss cheese BBQ Burger - BBQ sauce, fried onion strings, bacon, garlic aioli & jack cheese Pesto Chicken Sandwich - grilled chicken breast, mixed greens, tomato, red onion, pepper jack cheese, homemade pesto Portobello Sandwich - a grilled portobello mushroom, roasted red pep-pers, onions, mixed greens, aged goat cheese

ENTRÉE SALADSWestern Salad - choice of sliced sirloin or bbq chicken breast, mixed greens, black beans, corn, tomato, shredded cheese, tortilla chips, sun dried tomato ranch Apple and Walnut Salad - mixed greens, sliced apples, candied walnuts, blue cheese crumbles, raspberry vinaigretteChicken Caesar Salad - grilled chicken breast, romaine lettuce, parme-san cheese, croutons and creamy Caesar Ahi Salad - seared ahi, mixed greens, sliced cucumber, tomato, onions, crispy wantons, soy wasabi vinaigrette

ENTREESEntrees include our homemade pesto and fresh baked baguette, choice of wild rice pilaf, fresh garlic mashed potatoes, french fries or sweet potato fries, and sautéed

vegetables. Soup or SaladChicken Alfredo – grilled chicken breast, homemade alfredo, fettucciniHerb Crusted Chicken Breast - a pan seared herb encrusted chicken breast, with an herb infused pesto cream cheese Coriander Chicken - breast of chicken fried with a coriander bread crumb, topped with a sweet raspberry cream sauce Fresh Fish - fresh fish brought in dailyFish & Chips - dry breaded fresh fish with french fries or sweet potato fries & homemade tartarBoneless Pork Chop - with fresh sautéed apple compote Baby Back Ribs - slow cooked baby back ribs, homemade bbq sauce Grandma’s Meat Loaf - with brown gravy Chicken Fried Steak - homemade tenderized sirloin breaded & fried, peppercorn country gravy Steak Diane - a 7oz choice top sirloin, honey Dijon cream sauce Pan Seared Filet Mignon - a 6oz choice cut bacon wrapped fillet, red wine, pepper corn demi-glaze Cajun Rib Eye - a 14oz rib eye seasoned with our house Cajun seasoning & caramelized onions

Guest House Grill 805-460-0193

Now serving Sunday Brunch from 10am – 2pm

8783 El Camino Real , Atascadero


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


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Readers

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

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brother tom’s

If there’s one thing both locals and visitors love about this little oasis beside the Pacifi c Ocean, it’s

California’s extraordinary coastal cuisine. That’s exactly what you’ll fi nd at one of our most popular dining rooms, Lido in Dolphin Bay Resort. Chef Brian Collins’ menus feature delightful seasonal foods made from the fi nest local produce, meats, and seafood. The wine list offers award-winning Central Coast wines perfectly suited for the fare, which Collins describes as “Italian-inspired California cuisine.” In its beautiful setting against the Pacifi c Ocean, Lido provides contemporary dining and superb service that’s elegant yet always comfortable. Dolphin Bay Resort & Spa, a Preferred Boutique Hotel member, is the only AAA rated, four diamond resort in Pismo Beach. Lido consistently earns critical acclaim for outstanding dining from national publications like Santé Magazine, and earned Wine Spectator Magazine’s Award of Excellence for its specially-selected wine list that highlights the best of the Central Coast, Napa, France, and Italy. By-the-glass selections offer a wide choice of varietals that complement the cuisine. Weekdays, Sunset Happy Hour includes drink and appetizers specials until 8 p.m. On “Tasting Tuesday,” local winemakers pour samples paired with delicious pizzettas on the patio. There’s live jazz in the dining room every Thursday and Friday night. Collins, a Central Coast native, is an alumnus of the California Culinary Academy. His impressive job afterward: working for renowned chef Alice Waters of Chez Panisse in Berkeley, Calif. as lead line cook for fi ve years. Upon returning home he began cooking at Windows on the Water, followed by Full of Life Flatbread which earned him kudos for

his creative foods. His menu offers locally sourced produce from organic and sustainable farms, and artisan food producers. The chef has developed a close working relationship with such local purveyors over the past seven years. Collins’ delicious appetizers include: Seaweed-smoked red abalone; prosciutto-wrapped burrata; and a warm spinach salad with grilled asparagus, duck confi t, and morel mushrooms. Entrees always feature peak-of-the-season ingredients like ricotta ravioli with fava beans, rosemary, and green garlic. The chefs' wonderful seasonal tasting menu, offering four, fi ve or six courses, can be ordered with specially-selected wine pairings. The chef outstanding cooking classes, which include a multi-course dinner paired with Central Coast wines, is quite popular with locals. Regular guests favor alfresco dining at the Pacifi c’s edge during daily breakfast or weekend Champagne brunch. Lido’s talented pastry chef Benjie Puga trained in the art of European bread making, wedding cakes, and exquisite

desserts from Master Pastry Chef Willem Bessemer. Puga then assisted pastry chef Dominique Douvenir formerly the pastry chef instructor at Cordon Bleu in France. After several years of working experience in Central Coast restaurants and bakeries, he was rewarded: “I achieved my dream when I was hired as Lido’s opening pastry chef.”

Among Puga’s irresistible, artistic creations: chocolate hazelnut crème brulee with hazelnut praline and chocolate cookie truffl es; and strawberry mousse with lemon chiffon, lemon verbena ice cream, and bruleed marshmallow. Collins concluded: “We keep ourselves inspired by making good food and subtle seasonal changes. We want to make the experience exceptional for guests every time they dine here.”


Lido at Dolphin Bay Resort

& Spa


773-8900

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

Lido’s California Coastal Cuisine BY KATHY MARCKS HARDESTY


Locally owned & operated. 622 W. Tefft St. Nipomo, Ca. (805) 929-8121

“WE BRING THE OCEAN TO YOU”!!!“The Lord is my rock

and my fortess and my deliverer; My God, MY ROCK, in whom I take refuge, My shield…”

(2 Samuel 22:2-3)

BEST NIPOMO RESTAURANT

STARTERSLarge Shrimp Cocktail $5.95 Ceviche $5.95 Shrimp Cocktail $4.95 Crab Cocktail $6.95 Shrimp & Crab Cocktail $5.95 Onion Rings $5.75 Zucchini Chips $6.25

CLAM CHOWDER Always homemade using the finest ingredients.

Cup $3.25 Bowl $5.75 Bread Bowl $6.50

PASTA Served w/garlic bread and your choice of garlic herb or alfredo sauce. (Upon request, may substitute gluten free pasta)

Shrimp & Linguini $10.50 Chicken Linguini $9.50 Vegetable Linguini $7.95 Clams & Linguini $13.95 Mussels & Linguini $13.95

TACOS Chicken, Fish or Shrimp $2.50 Quesadilla (Shrimp or Chicken) $4.95 Shrimp Enchiladas $11.95

CHARBROILED Grilled to perfection and served with two sides: Grilled vegetables, linguini, steamed rice, side salad, cole slaw, freshly cooked potato chips, fresh cut fries, or chipotle-bacon potato salad.

Atlantic Salmon Filet $14.95 Seared Ahi Tuna $13.95 Halibut Market Price Teriyaki Chicken (Fresh grilled pineapple) $10.95Chicken Kebob $11.25 Seafood Kebobs (Grilled or Battered) $10.95 Beef Kebob $12.95 Shrimp Skewers $10.95 Catch of the Day Market Price

KIDS ROCK MENU (10 yrs & under) Served with potato chips or fresh cut fries

Fish & Chips $4.95 Grilled Cheese $4.95 Chicken Nuggets $4.95 Shrimp & Chips $4.95

LITE EATERS Slimmer portions for the lite eater. Please choose one side.

Fish of the Day $8.50 Grilled Chicken Breast $7.50 Cup Chowder & Mixed Greens (No Side) $7.95

FROM THE FRYERWe use 100% natural peanut oil. Served with potato chips or fresh cut fries

Alaskan Cod & Chips* $8.95 Snapper & Chips* $10.50 Chicken & Chips* $7.50 Calamari & Chips $8.95 Halibut & Chips* $15.95 Shrimp & Chips $9.95 Jumbo Shrimp & Chips $10.95 Clam Strips & Chips $8.95 Oysters & Chips* $10.95 *Served also by the Piece

SALADS All salads are created with mixed greens, cucumbers, tomatoes, carrots, black olives, croutons, and hard boiled egg. Dressings: Ranch, Thousand Island, Blue Cheese, Italian or Balsamic, Cucumber Wasabi. *Add shredded cheese for just .75¢

Seared Ahi Tuna $11.50 Salmon Salad (Blackened or Grilled) $11.25 Tuna $8.95 Shrimp Louis $9.95 Crab Louis $10.50 Combo Shrimp & Crab Louis $10.25 Chicken (Blackened or Grilled) $8.95 Chicken Caesar $9.95

SANDWICHES Served on Ciabatta bread with freshly cooked potato chips or fresh cut fries. *Add cheese for just .75¢, or bacon for just $1

Fish (Grilled or Crispy) $8.95 (Served with homemade tarter sauce)

Chicken (Grilled or Crispy) $7.50 (Served with pesto-aioli)

Deep Blue $9.25 (Grilled & Chicken, Bacon, Blue Cheese)

Seared Ahi $11.50 (Grilled & topped with a creamy wasabi mayo)

Salmon $10.25 (Grilled & topped with citrus dill sauce)

The Rock Burger $7.50(Charbroiled to perfection)

E-Burger $10.50 (Bacon, Cheese, O-ring, BBQ Sauce)

Veggie $7.50(Seasonal vegetables with basil pesto)

Tuna Sandwich (Home Made) $8.95 (Make it melt – add $1)

DESSERTSAssorted Cakes $4.25Brownies $3.25Deep Fried Twinkies or Bananas $1.99Ice Cream (scoop) $1.50

BEVERAGES Fountain $2.25 Beer (Domestic) $3.00 (Import) $4.00

Ocean Rose AbaloneLocally RaisedAsian Microgreen & Red Cabbage Salad, Wakame Seaweed, Wasabi Butter, Sweet Soya and Black Tobiko

Spring Pea Risotto Asparagus, Cherry Tomatoes, Arugula, Bacon and Micro Sage

Main CourseLocal Morro Bay Black Cod*Warm Garlic, Herb & Tomato Salsa, Wilted Spinach, & Avocado Caponata*Sunset Magazine Award-Winner

Local Hearst Ranch Grass-Fed Filet of BeefCoffee Rub, Savory Bread Pudding,Braised Windrose Farm Greens, Sweet Potato Nage

Seared Rare Wild Fijian AhiPad Thai Stir-Fry, Papaya-Daikon & Honvit Radish Slaw, Tofu and Pickled Watermelon Rind

Lobster PastaLobster Claw, Roasted Corn, Baby Artichokes, Crispy Prosciutto, Light Tomato Sauce and Parmesan Cheese

Nightly Bar Specials

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SaladsWatermelon SaladWatermelon Plank, Heirloom Tomatoes, Crushed Pine Nuts, Balsamic Syrup and Basil Foam

Frisée SaladBlue Cheese Crumbles, Croutons, Warm Cranberry-Bacon Vinaigrette

Starters

Reservations: (805) 772-0677Hours: Open Daily from 5pmLocation: 699 Embarcadero, Morro Bay (2nd level of Marina Square)More Info: www.windowsmb.com

- Executive Chef Neil Smith

$0.75


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

Open face smoked duck sandwich, foie gras, dijon mustard, pecorino cheese, seasonal fruit marmalade

Beluga lentil tacos, carrot-ginger puree, coconut cream

Thin crust caramelized onion pizza with humboldt fog cheese, strawberries, balsamic reduction

Thin crust all natural local pork shoulder chile verde pizza, havarti cheese, pasilla chile, créme fraiche red onion, egg, cilantro

Salads and Sandwiches

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

Grilled shrimp and black quinoa salad with shaved cucumbers, watermelon, strawberries, mint, basil vinaigrette

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 sea bass, warm spring pea salad, pea tendrils truffled celery root puree, hazelnut Italian salsa verde

Grilled pork chop, arugula salad, roasted kabocha squash, red russian kale and cambazola cheese gratin, zinfandel compund butter

Steamed black mussels and fried pork belly, curried coconut broth, keffir lime leaf, bok choy, smoked shiitake mushrooms, carrot sambal


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.”


Kay’s Orcutt Country Kitchen

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

Serving the World’s

Finest Beers Since 1981

Fresh Cut French Fries

Basket O’RingsServed wth dipping sauce.

Chicken QuesadillaCheese, chicken, onions & tomatoes.

Buffalo Balls White chicken breast stuffed with bleu cheese jalapenos & celery, rolled in a light breading with Buffalo spice. Served with dipping sauce.

Wings by the PoundMild, Medium, Spicy or BBQ. Served with Ranch or Bleu Cheese.

Chips & SalsaFreshly-made tortilla chips with our homemade salsa.

NachosFreshly-made tortilla chips topped with beans, tomatoes, onions & cheesewith sour cream & homemade salsa.

Garlic Cheese Fries

CroquettesWhat’s a croquette? Just ask!

Redhook ESB ShrimpPop-in-your mouth beer battered shrimp. Served with lemon wedges.

star

ters

Garden SaladSpring mix greens, tomatoes, croutons & your choice of dressing.

Cobb SaladLettuce, tomatoes, bleu cheese crumbles, onion, egg, bacon bits & mushroom.

Club SaladLettuce, oven-roasted turkey, bacon bits, croutons & tomatoes.

Caesar SaladLettuce, parmesan cheese & croutons.

Taco SaladCrispy fl our tortilla bowl fi lled withlettuce, tomatoes, cheese, sour cream,homemade salsa & topped with seasoned ground beef.

*Any salad can be requested as a wrap. Just ask!

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At Spike’s we bake our potatoes, slice them in half, & then scoop out the inside,leaving the “Skin.” We deep fry it to a golden crisp, season it and–in most

cases–load it full of all sorts of yummy & delicious morsels.

Skins AmericanLoaded with cheddar cheese & bacon bits.

“The cheeseburger” of skins!

Skins San LuisInspired by San Luis itself. Sauteed veggies, mushrooms & Jack cheese.

Skins AlohaSweet Hawaiin pineapple, Jack cheese

& bacon bits.

Skins-A-Doodle-DooWhich came fi rst: the chicken or

the skin? A combo of tasty chicken, Jack cheese & hot sauce or BBQ sauce.

Skins AcapulcoSeasoned ground beef, cheddar cheese,

lettuce, tomato & homemade salsa.

Skins & Salad ComboHalf-order of any skin & a green salad.

skins

Bratwurst SandwichBeer Braised Brat with sauerkraut.

Chicken Bacon RanchCrispy chicken tenders, bacon, ranch

& your choice of cheese.

Turkey ReubenTurkey, sauerkraut & Thousand Island

dressing on sliced Rye bread.

Pulled PorkCuban pulled pork topped with fresh

Asian Cole Slaw.

Tri-TipSlow-roasted tri-tip on a French roll

with a side of Salsa or BBQ sauce.

Club SandwichTurkey, bacon, lettuce, tomato & mayo

on 3 pieces of Sourdough bread.

French DipSliced Roast Beef smothered in Swiss cheese

on a French roll. Served with Au Jus.

*All sandwiches are served with your choice of fresh cut french fries or salad.

sandwiches

Spike’s BurgerFresh Beef patty.

Mushroom BurgerSauteed mushrooms.

Ortega BurgerWhole-grilled ortega chilis.

Hawaiian BurgerPineapple & bacon topped with Teriyaki sauce.

Western BurgerBacon, onion rings & BBQ sauce.

Bacon Avocado BurgerNeed we say more?

Garden BurgerGrilled veggie patty.

50% Off1 Food Itemwith purchase of 1 food item.

with this ad. expires 9.30.12

Freshly-made tortilla chips with our homemade salsa.

Since 1981Since 1981Since 1981Since 1981Since 1981Since 1981

Freshly-made tortilla chips

570 Higuera Street, SLO | 544-7157www.SpikesPub.com


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 Bar

Open 6 nights a week 5:30pm - 9pm

Serving the freshest, most exquisite sushi within a

60 mile radius.

71895 Hwy 1 Big Sur, CA 93920 1-877-424-4787 · www.treebonesresort.com

Dinner Reservations recommended. Call Front Desk 805.927.2390

Now Serving! Lunch Daily 12noon - 2pm

Dinners Nightly 6pm-8:30pm

Offering farm to table cuisine with greens and

vegetables harvested daily from our on site garden.

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

PINOT GRIGIO STEAMED BLACK MUSSELS

Steamed mussels with carrots, celery, onions mirepoix, crème, fresh

parsley & bread to dip with! $9.95

HOUSE SANDWICHES

PUB CHEESY STEAK SANDWICH

Sirloin strips pan seared with freshgarlic, onions, tomatoes, red & green

bell peppers & melted Americancheese on a fresh baked 8” roll. $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

SANTA FE CRISPY CHICKEN SALAD

Chopped house breaded crispy chicken breast strips with roasted

pepper medley, kidney beans, tomatoes, fresh corn, red onions,

hard egg & Santa Fe dressing. $11.95

BURGERS“LE CHAMPIGNON”

BURGERChar grilled fresh ground premium

beef topped with lots of sautéed mushrooms seasoned with fresh garlic & parsley, tomato, lettuce

& pickles. $8.95

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

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

SPAGHETTI & MEATBALLS WITH GARLIC BREAD

Slowly cooked meatballs with ourhouse made fresh basil tomato sauce& parmesan cheese over pasta. $12.95

EVERY MONDAY!

LUNCH & DINNER SPECIALS EVERYDAY!

LIVE MUSIC ONTHURSDAY’S

check for details

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

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

WE DELIVER!CALL OR ORDER ONLINE

FREE WI-FI FOR CUSTOMERS

www.BuffaloPubandGrill.com

NEW MENU SAMPLING

check for details


GARDENS OF AVILAat Sycamore Mineral Springs Resort

FARM | TO TABLE | CUISINELocally Inspired. Seasonal Ingredients. Fresh Flavors

by Chef Pandee Pearson

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

Alfresco Dining on our Patio · Romantic Dining RoomVIP Dining Packages · Bar and Lounge

Private Events from 10-100

FARM TO BAR COCKTAILSFINE LOCAL WINES BY THE GLASS

Complimentary corkage with one bottle of SLO County wine

Discover More www.sycamoresprings.com 805-595-7302

1215 Avila Beach Drive | San Luis Obispo


“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

“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


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

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 Saba Topped with Sweetened Tofu Loyer

Tempura Udon or SabaShrimp Tempura on the side

Yaki SobaStir Fried NoodlesYaki 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

COMBOSModern Japanese

LUNCH Combo 1served with Miso Soup and choice ofRice or Salad

Tempura (2 Shrimp & 3 Vegetable)Garlic Chicken, Garlic Beef,Gyoza (5 pcs), Peppered Karaage (5 pcs), or Yaki Soba

LUNCH Combo 2served with Miso Soup and choice of Rice or Salad

Sushi (5 pcs), Sashimi (6pcs), Ceviche,Carpaccio, or Choice of Roll

DINNER Combo 1served with Miso Soup, Solod, & Rice

Tempura (3 Shrimp & 4 Vegetable)Garlic Chicken, Garlic Beef, Gyoza (6 pcs), Pepper Karaage (6 pcs), or Yaki Saba

DINNER Combo 2served with Miso Soup, Solod, & Rice

Tempura (3 Shrimp & 4 Vegetable),Sushi (6 pcs), Sashimi (8 pcs), Ceviche, Carpaccio, or Choice of Roll

DESSERTSModern Japanese

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

Ice Cream Green Tea or Mango

JIN NOODLE HOUSE1308 Monterey Street, Ste. 110

San Luis Obispo, CAt.805 439 2546 · f.805 439 2547

Modern Japanese

Modern JapaneseNoodle House


BreakfastEGG DISHES

Served with hash browned potatoes, toast or biscuits & preserves. Add $1.00

for EggBeaters.

Two Eggs Any Style . . . . . . . . . . . . . . . . . . 8.25Two Eggs Any Style w/ ham, bacon

or sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75Corned Beef Hash & Two Poached Eggs . . . . . . 13.45Ground Sirloin Beef Patty & Two Eggs . . . . . . 12.25Breakfast Steak & Two Eggs . . . . . . . . . . . . . . 21.95Eggs Benedict . . . . . . . . . . . . . . . . . . . . . . . . . . 19.25

PANCAKES & WAFFLESServed with real whipped butter & warm syrup. Served till 11:00am only.

Pancakes Full stack (3) 6.45, Short stack (2) 6.25Dollar Size Pancakes (10) . . . . . . . . . . . . . . . . 6.95French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.25Waffle or Belgian Waffle . . . . . . . . . . . . . . . . . 8.75Strawberry Waffle (in season) . . . . . . . . . . . . 13.45

OMELETTESMade with 3 extra large AA eggs served with hash browned potatoes, toast & preserves. Add $1.00 for EggBeaters.

Minced Ham & Cheese . . . . . . . . . . . . . . . . . . 12.45Chopped honey cured ham & your choice of cheese.Denver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.45Honey cured ham, bell peppers & onionsVegetable & Cheese . . . . . . . . . . . . . . . . . . . . . 12.25Fiesta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.25Monterey Jack & cheddar, chili beans, ortega chilies Linguica or Swiss Sausage & Cheese . . . . . . 12.65

PERFECT BALANCEMade with Egg Beaters, served with dry toast or biscuits ~ add 75¢ for salsa.

Madonna Frittata . . . . . . . . . . . . . . . . . . . . . . . . 12.65Open-faced omelette with spinach, tomatoes, mushrooms, zucchini, part-skim Mozzarella & Parmesan cheese.Turkey & Broccoli Omelette . . . . . . . . . . . . . . 12.45Breakfast Sundae . . . . . . . . . . . . . . . . . . . . . . . 10.95Connie’s choice. A layer of fresh fruit & not-fat vanilla yogurt topped with low-fat granola.

LunchENTREESServed from 11:00am Your choice of soup or salad, homemade roll & vegetable.

Grilled Fillet of Halibut . . . . . . . . . . . . . . . . . . . 29.65fresh & tender baby halibut grilled in butter, lemon & chopped parsley. Served with mashed potatoes & butterCatch of the Day . . . . . . . . . . . . . . . . . . . . . . . . 13.75Ask your server for today’s selection Pasta of the Day . . . . . . . . . . . . . . . . . . . . . . . . 13.95A delicious variety of sauces served over fresh pastaFilet Mignon Steak (served after 5:30pm) . . . 35.95A generous specially seasoned portion of prime, aged beef, barbecued to your taste over an open oak wood pit.Fried or Barbecued Chicken(served after 5:30pm) . . . . . . . . . . . . . . . . . . . 27.45Half of a chicken, fried or barbecued to perfectionBarbecued Prime Rib Sandwich(served after 5:30pm) . . . . . . . . . . . . . . . . . . . . 27.45Roasted choice Prime Rib served open-faced onour bakery fresh French roll with our own special BBQ sauce, French fries & coleslaw.

SALADSServed from 11:00am Fresh homemade dinner rolls & your choice of homemade dressing (Roquefort, 1000 Island, French, Ranch, Italian or Fat-Free House Dressings)

Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . 13.45Chef’s Green Salad . . . . . . . . . . . . . . . . . . . . . . 13.75Spinach Salad . . . . . . . . . . . . . . . . . . . . . . . . . . 13.25Shrimp Louis . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95Shrimp Cocktail Supreme . . . . . . . . . . . . . . . . 16.45Haas Avocado Salad . . . . . . . . . . . . . . . . . . . . . 14.95Southwestern Steak Salad . . . . . . . . . . . . . . . . 14.25Chicken Caesar Salad . . . . . . . . . . . . . . . . . . . 15.45Fresh Fruit Plate . . . . . . . . . . . . . . . . . . . . . . . . 12.25 w/cottage cheese or sherbet . . . . . . . . . . . . 12.75

COLD SANDWICHESServed from 11:00am. Served on your choice of bread or roll with coleslaw or potato salad . Add 75¢ for choice of Swiss, American, Jack, Cheddar or Mozzarella cheese

Roast Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75

Roast Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75Baked Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75Club House . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95Bacon, Lettuce & Tomato . . . . . . . . . . . . . . . . 10.75Turkey Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.75Tuna Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.75Deviled Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.65Half a Sandwich with a Cup of Soup, Chili or Green Salad . . . . . . . . . . . . . . . . . . . . . . . . . 10.95

HOT SANDWICHESServed from 11:00am with your choice of fresh baked breads & rolls from our pastry shop. Add 75¢ for choice of Swiss, American, Jack, Cheddar or Mozzarella cheese.

Madonna Burger or Harvest Burger . . . . . . . . 11.45Chili Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.25Patty Melt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.25Rib Eye Steak Sandwich . . . . . . . . . . . . . . . . . 27.45Grilled Chicken Sandwich . . . . . . . . . . . . . . . . 12.65Barbecued Beef or Beef Dip Sandwich . . . . . 13.75Hot Roast Beef . . . . . . . . . . . . . . . . . . . . . . . . . . 13.25Hot Sliced Roast Turkey . . . . . . . . . . . . . . . . . . 13.25Ham & Cheese Melt . . . . . . . . . . . . . . . . . . . . . 11.95 without Ham . . . . . . . . . . . . . . . . . . . . . . . . . 8.25Tuna Melt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.25Monte Cristo, Ham, Turkey & Swiss Cheese . . 18.65Reuben . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.25Pastrami or Corned Beef . . . . . . . . . . . . . . . . . 13.25Fish Fillet Sandwich . . . . . . . . . . . . . . . . . . . . . 14.95

LITE MEALSRoasted Tri-Tip . . . . . . . . . . . . . . . . . . . . . . . . . 13.25Thick slices of roasted Tri-Tip seasoned simply with rosemary, salt & pepper, served with broccoli & your choice of Alex’s Pick & Shovel brand BBQ sauce or salsa.Boneless, Skinless Chicken Breast . . . . . . . . . 13.25Marinated, grilled & garnished with carrot curls, sliced tomatoes, pickles & low-fat cottage cheese.Fresh Steamed Vegetable Plate . . . . . . . . . . . 13.25A selection of fresh steamed garden vegetables, served with rice pilaf, topped with melted Mozzarella cheese.

Menu Prices Subject to Change

Homemade Pies, Cakes & PastriesAlways made fresh in our bakery daily...always delicious. Take home a whole pie or cake from our bakery.

FRUIT PIES Caramel Dutch Apple, Peach, Cherry, Apricot, Boysenberry, Apple, Pecan, & Lemon Meringue (also Pumpkin & Minced Meat ~ in season).STRAWBERRY PIE made with fresh local strawberries (in season) & served with whipped cream.CREAM PIES Banana, Chocolate, Coconut & Pumpkin.MADONNA’S WORLD-FAMOUS CAKES Black Forest (with or without cherries), Toffee Crunch, Banana Nut, Lemon Coconut, Apple Spice, Pink Champagne or Raspberry Delight.FRENCH PASTRIES Cream Puff (with pink icing), Chocolate Éclair, Napoleon or Apple Streudel.

100 Madonna Road · San Luis Obispo · (805) 543-3000 · www.madonnainn.com

Toffee Crunch

Rasberry Delight

Pink Champagne

Lemon Coconut

Banana Nut

Black Forest

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group G O U R M E T 31

38.95

35.95

33.95

32.95

29.95

29.65

29.95

35.95 28.45

25.45

27.45

31.95

33.95

33.95

Our hand-cut aged beef wrapped in bacon. Barbecued to your taste, served with jumbo mushroom caps and a hearty burgundy sauce.

making it Alex’s favorite steak!Our most popular steak! So tender you can almost cut it with a fork. This is a the �let you’ve heard about, and the one you’ll be talking about for years to come!

Menu Prices Subject to Change

Before dinner visit our Silver Bar for appetizers & drinks!Open Sunday at 4pm & Monday through Saturday at 5pm


Open for Lunch & Dinner • Closed Mondays • Two Locations • Nice Patio DiningNO MSG • GLUTEN FREE • GLUTEN FREE BEER

San Luis Obispo • 1815 Osos St • 805-545-5996 on the roundabout at the train stationAtascadero • 7320 El Camino Real • 805-466-6515

AppetizersSatay Chicken 6.95

Marinated with Thai spices on skewers served with Thai peanut sauce & cucumber salad on the side.

Fresh Garden roll 5.95Spring roll stuff ed with noodles, basil leaf & mixed vegetables. Served with peanut sauce.

Cheese Puff 5.95Wonton stuff ed with Philadelphia cream cheese crab meat, carrot deep fried & served with sweet& sour sauce.

SaladLarb Chicken 7.95

Ground meat spiced with mint, carrot,onion spicy lime dressing & rice powderon a bed of salad served with cabbage.

White Fish Salad 9.95Lightly fried fi sh with mint,lemongrass, lime juice, tomato, carrot,onion & chili paste on a bed of salad.

Shrimp Super Salad 9.95Grilled shrimp mixed with mint,carrot, onion, lemongrass, lime juice,tomato & chili paste on a bed of salad.

SeafoodThree Flavors Fish 15.95

Deep fried fi sh topped with chef’s spicy special sauce.

Scallops 15.95Sautéed scallops in garlic & chili

Mango Fish 15.95Deep fried trout fi sh topped with mango, onion, carrot, peanut in spicy lime dressing.

Lemon Fish 15.95Steamed fi sh topped with garlic chili, lemon & spicy special sauce.

Student Meal! Only $8 (Comes with Rice)• Cashew Nut Chicken or Tofu• Mongolian Beef or Tofu• Chili Basil Chicken or Tofu• Garlic Pepper Chicken or Tofu

• Spicy Noodle Chicken or Tofu• Pad Thai Chicken or Tofu• Jungle Curry Chicken or Tofu• Noodles Soup Chicken or Tofu

(rice not included)

Curry $9.95 w/choice of Chicken,Pork,Beef, $12.95w/ShrimpRed Curry Sliced bamboo Shoot, bell pepper, sweet basil in red coconut curry. Green CurryBamboo shoot eggplant bell pepper & sweet basil in green coconut curry.

Jungle CurryMixed vegetables & basil in green coconut curry

Pumpkin CurryPumpkin, bell pepper & basil in red coconut curry

House Specialties (w/choice of seafood $2 extra)

Prikkhing Chicken 9.95Sauteed with green beans, curry paste & lime leaves in coconut milk.

Param Chicken 9.95 A bed of steamed spinach topped with Thai peanut sauce.

Chili Basil Chicken 9.95Sauteed with bamboo, chili, garlic, onion, bell pepper & basil leaf in a light chili garlic sauce.

Sauteed Eggplant Chicken 9.95Sauteed eggplant in a garlic, chili basil leaf

Thai Elephant Duck 12.95Sauteed roasted duck with ginger onion,carrot & mushroom in a light soy sauce.

Honey Ribs 12.95BBQ Pork spareribs marinated with honey BBQ sauce.

Spicy Noodles Chicken 9.95 Pan fried fl at noodles with chili, garlic, onion, bell pepper & basil.

Thai BBQ Chicken 12.95Half chicken marinated in an authentic Thai style BBQ sauce serve with sweet & sour sauce.

Pad Thai Noodles Chicken 9.95Pan fried rice noodles,with egg,bean sprouts,green onion & ground peanut in a house sauce.

Pineapple Fried Rice 10.95Pan fried rice with chicken, shrimp pineapple, egg, onion, cashew nut & raisin.

Spicy Fried Rice Chicken 9.95Pan fried rice with chili, garlic, onion bell pepper & basil.

Soup Bowl PotTom Kha Kai (chicken) 4.95 8.95

Hot & sour coconut milk soup with galanga lemongrass, mushrooms & onion

Wonton soup 4.95 8.95Wonton stuff ed with chicken, shrimp & spinach in clear broth.

Bowl PotTom Yum Kai (chicken) 4.95 8.95

Hot & sour soup with galanga, lemongrass, mushrooms, tomato & onions.

We also offer100% Vegan menu

Lunch Special

Only 7.9511am-3pm

served w/ rice, soup, salad

& fried wonton

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



SLO CountyCall New Times at [email protected]

www.newtimesslo.com

SB CountyCall the Sun at 805.347.1968

[email protected]

�MISSED

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MENUS? M A K E A

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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 filled 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 flour tortilla filled 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 filets, served with fries, tartar sauce and lemon.

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

Cocktails • Food • Patio Open Daily 11am–2am

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

Happy Hour 3pm–6pm DailyPints $3.50 Well Drinks $3.50

Daily Food SpecialsHD TV’s • FREE Wi-Fi for Customers


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.BrunchSmoked Salmon Omelette Three egg omelette filled with smoked salmon, Cheddar and Jack cheese with Bermuda onions topped with creme fraiche and capers. $15.95

Italian Egg BakeTomatoes, basil, mushrooms, onions, eggs and bacon topped with cheese and baked to bubbly perfection. $14.95

Ham & Cheese Monte CristoEgg-battered-cinnamon-swirl bread cooked on the griddle with ham and cheese. Top with maple syrup and you’re in Heaven! $13.95

Carnitas TortaHot pulled pork sandwich with melted cheese, onions, cilantro, lettuce, and tomato. Chipotle cream sauce is served on the side. $14.95

Dinner Grilled SwordfishServed with salsa fresca & avocado. $27.95

Lunch Candied Walnut Gorgonzola Salad Crispy mixed greens, cabbage and carrots tossed in a balsamic vinaigrette, finished with crumbled Gorgonzola cheese, and candied walnuts. $13.95

Crab Salad SandwichHearty amounts of crab salad served with lettuce and tomatoes on grilled sourdough bread. $16.95

Moonstone ReubenOur version of the classic; corned beef sautéed with onions served on grilled rye bread with Jack cheese and homemade Thousand Island dressing. $14.95

Grilled Salmon TacosCorn tortillas filled with grilled salmon, cabbage, onions, and cilantro. Topped with jalapeno tartar cream and fresh salsa. 15.95

This is a small sampling of our menus.

Sunday Champagne Brunch Served 9am to 3pm

Rack of Lamb ChopsGrilled herb-marinated rack of lamb chops served with a honey mustard dipping sauce, fresh vegetables and new potatoes topped with roasted garlic cream. $29.95

Seared Sea ScallopsServed with a citrus honey glaze. $24.95

Osso BucoMeaty veal shanks slow cooked in a hearty tomato broth. Served with creamed corn polenta and fresh vegetables. $27.95


Blue Skye Coastal Café

Breakfast, Lunch, Dinner

Breakfast Served All DayOpen Daily From 8am

• Happy Hour • 2-for-1 Drafts & Wine Specials

Live Entertainment on Weekends

Beautiful Bay Front Location with Al Fresco Dining

Made from Scratch Dishes • Kid’s Menu

Fresh Seafood & Free-Range Chicken

Luscious Desserts • 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

California Wine Appreciation

Principles of Food & Wine Pairing

Hands on Cooking & BakingWith Whole Foods

This course will give you the knowledge and skills to make the perfect wine selection for your dishes.

This course provides basic knowledge and ex-perience in taste discrimination of a variety of Central Coast and other California wines.

Increase your culinary know-how and expand your recipe repertoire. Our instructional kitchen offers affordable, recreational culinary experience for all ages.

SIGN UP ONLINE TODAY AT

CONTINUING-ED.CALPOLY.EDU

April 11-May 2 | Wed. 5:30pm-8:30pm

June 28-June 25 | Wed. 7:30pm-9:30pm

May 1-May 12 | T/Th 6:30pm-8:30pm;Sat 9:30am-4:30pm


ORGANIC BISTRO

Fresh, Local & Organic Cuisine

Daily Farmer’s Market-Driven Specials

Breakfast served all day, everyday

House made baked goods Vegan & Gluten-free choices

House-made OJ · Juices · Smoothies Espresso · Cappucino

Baywood’s Own Hot CoCoa

Lunch Soups:

One soup a day, Weekend Stew

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

Entrées served after 5pm

Vegan Layered Polenta, Roast Free Range & Organic Chicken,

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

Catering We 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 Street Baywood Park, Los Osos

528-6000www.goodtides.com

Breakfast Lunch · Dinner

Open Daily 6am-8pm Closed Thursdays

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 the city’s excellent 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 seasonal menus are inspired by Paso Roble’s bounty of artisan farms and ranches that supply them with freshly harvested vegetables, fruit, meats, seafood, olive oil, almonds, and cheese year round. The focus is a farm-to-table theme in traditional dishes with modern-twists. There’s something delicious for every taste and budget on each of their menus. The menus are regularly updated to offer seasonal choices in appetizers, salads, sandwiches, pastas, and more. 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, or 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 potato of choice, and asparagus. There’s always a selection of Certifi ed Angus beef 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


��

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�� at the Cliffs


Everything is made from scratch! We cure our own meats, bake our own artisan bread, homemade desserts, & whenever possible we provide fresh locally sourced ingredients! Heated, dog friendly patio with a bay view

Menu Sampling:All Sandwiches come with choice of Fries or Slaw

2 Fish Tacos Crazy fresh locally caught fi sh, homemade tortillas,

cilantro crema, chopped tomatoes, black beans, mixed greens, blackened chili salsa on the side 7.25

Sandoo de la Salade Fresh sourdough bread with herbed cream cheese

topped with twirled carrots, beets, avocado, cucumber, tomatoes, sprouts, paper thin red onion & spinach 10

The Pinochle Peanut butter, granny smith apples & bacon on

sourdough, white or wheat? 9.40

Snootie Melted Brie, cranberry chutney, crispy apple & turkey 10

Nacho Madres Taco Salad Mixed greens, chopped tomatoes, olives, black beans,

roasted corn, jicama, red onions, crumbled cotija cheese, fi re roasted Pasilla Chilis, sour cream & crispy corn tortilla 10.70

Add chicken, avocado, tofu 2, add tri tip 3

Spinach & White Bean Baby spinach, white beans, marinated roasted red bells,

pancetta, egg, fresh mozzarella & crispy onion strings 9.50

Oyster Po-BoyFried fresh Pacifi c Gold oysters, shredded lettuce,

tomatoes, & creole remoulade on house baked roll 12

That’s a Fact Mac N Cheese 6 variations to choose from The best comfort food! 8.50

Hog Wild Slow apple wood smoked pork with housemade BBQ sauce on a wonderful roll with aioli & topped with coleslaw 9.70

Pastrami House cured thin sliced, on toasty roll with melty provolone,

Dijon mustard & pepperoncinis 11.70

So Good You’ll Forget About The Economy Chocolate Cake

Made with Valrhona Cocoa 3.20

560 Embarcadero, Morro Bay 805-772-8400Open 7 Days 11am-8pm

Complete Menu & Specials at southsidemb.comPrices subject to change


Bring this in for 10% off your guest check

“...an explosive taste that was damn near orgasmic” NEW TIMES

Open Daily for Lunch & DinnerLunch: 11am-4:30 M-F

Dinner: M-Th until 9pm, Fri-Sun until 10pm

Dinner is served Family Style

Gift Certifi cates available at 10% discount when purchased online

601 Price Street Pismo Beach | Open Daily for Lunch & Dinner, Dine In, Take Out or Delivery

WE CATER!

Photos by Steve E. Miller

Lahp Gai

Mango Sticky Rice

Cashew Nut Beef

Tom Yum Talay

Gang Keo Wan

Fresh Spring Rolls

WE CATER!

805.773.6162 • www.ThaiTalay.com

All dishes are made to order, allowing us to accommodate dietary concerns; vegetarians & vegans are welcome!

We encourage those who are not familiar with Thai cuisine to pay us a

visit, as you will fi nd our Thai barbecue, seafood, noodles & fried rice dishes &

desserts the perfect introduction.

WE DO NOT USE MSG!We offer a selection of imported &

California wines, imported beers & Sake

Cuisine

Satisfy your local food & wine sweet tooth with Kathy every Thursday.

Cuisine every week in


When locals want an entertaining night out, they want to go to a place that offers contemporary

cuisine, award-winning micro brews, and great music. Which means no ordinary college pub will do. That’s why the people who live here prefer the experience they know they will always find at SLO Brew. Established in 1988, the Brew has always been favored for its fresh micro brews, delicious pub foods, and the renowned musicians that perform here weekly. An experience for people of all ages, the synergy of music, handcrafted brews, and food keeps the enthusiastic crowd coming back for more. SLO Brew has become even more popular now that the restaurant offers a contemporary menu, redesigned by executive chef Allison Watts. Now a seasoned veteran at SLO Brew, Allison loves cooking. She believes it’s the original science which makes the Cal Poly science major a natural as a chef. Formerly, she cooked with the acclaimed chef Maegen Loring at the Neon Carrot in SLO, but moved on to take her first position as executive chef at SLO Brew. Allison’s artfully presented, irresistible pub food quickly earned her a following of her own. She explained: “I’m really excited about the menu at SLO Brew, and dedicated to maintaining a delicious menu that matches the great atmosphere everyone loves and enjoys at the Brew.” Her menu features beer pairings for every dish, and includes her “Brew Stews,” like Irish beef or salmon bisque. Allison’s popular lighter dishes include: Thai ahi salad; sun splash sandwich with portabella mushroom; and the peace and love platter of hummus and veggies. General manager Monte Schaller is always happy

to recommend his favorite pub foods and beers that pair perfectly with them. Master-brewer Steve Courier, who started with SLO Brew in 1996, earned them the award for “Best Micro Brew in 2001” at the Great American Beer Festival. He’s ardent about perfecting his craft and has mastered dozens of offerings including a seasonal selection featuring stouts, imperials, lagers, pilsners, and nitrogen-infused ales. Steve encourages SLO Brew newcomers to try the beer flights featuring six 4-oz. samples including a seasonal selection. Steve’s award winning beers range from IPA, Honey Blonde, Pale Ale, Cali Wheat, to Irish Stout and Porter. For seasoned beer connoisseurs Steve recommends the gold medal winning IPA which he described as: “A complex use of hop and malt that makes this our most interesting and celebrated beer. Hops dominate with high hop bitterness, nicely balanced against a middle malt presence. The

defining character comes from adding hops to the finished beer, which give it flowery aromas.” SLO Brew’s upstairs restaurant and brewery also offers pool tables, shuffleboard, and it can accommodate private party rentals up to 100 guests. The first floor features the storied entertainment, presenting musical performances by:

The Stokes, Sublime, Snoop Dogg, Dave Mason, Leon Russell, the Lovin’ Spoonful, Toots & the Maytals, and many more. Loved by locals and critics, New Times’ music columnist, Glen Starkey, praised it highly: “SLO Brew is relentless in bringing big city entertainment to our little town. Flat out, it’s the best live music club this town has ever seen.”


S L O B R E W

There’s Always Something Brewing at SLO Brew!BY KATHY MARCKS HARDESTY

SLO Brew

1119 Garden St. SLO

543-1843


LUNCH MENU

DINNER MENU

SaladsCobb Salad

Grilled chicken on a bed of greens, diced tomatoes, red onions, avocado, blue cheese

crumbles and bacon with a blue cheese dressing

Aurora SaladGrilled salmon, shrimp, mixed baby greens,

tomatoes, hearts of palm and asparagus served with a lemon dressing

Insalata di CesareTraditional Caesar salad with grilled chicken

breast or grilled salmon

Seafood SaladBay scallops, large shrimps, mussels, squid,

clams and salmon marinated in a lemon dressing and served on top of baby mixed greens

SaladsInsalata di Cesare

Traditional Caesar salad with Parmesan cheese and anchovies

Insalata di BietoleRoasted beets served with mixed green lettuce, yellow pear tomatoes, red peppers, candied pecans, Parmesan cheese with a champagne vinaigrette

Gennaro’s SaladLocal seasonal greens, celery, carrots, tomatoes,

walnuts served with our house dressing

AppetizersCarpaccio

� inly sliced beef tenderloin with arugula and shredded Parmesan cheese served with

a mustard and lemon dressing

Gamberi LivorneseSauteed jumbo shrimp with white wine,

garlic, tomatoes and parsley.

Crispy Potato GnocchiPotato dumplings with sautéed spinach,

mushrooms, pear tomatoes and goat cheese

ScallopsPan seared large sea scallops served with

a pink peppercorn sauce

EntréesPicolo Panino

Half sandwich with your choice of pork, grilled chicken, ham and cheese or grilled vegetables

Gennaro’s BurgerEight ounces of Angus ground beef served withbib lettuce, tomatoes, sautéed onions, mushrooms,

blue cheese aioli and roasted herb potatoes

Panino di PolloGrilled chicken breast with Swiss cheese,

tomatoes baby greens and homemade panino

Tagliolini alla CheccaHomemade tagliolini with chopped tomatoes,

garlic and basil

Il CubanoTraditional Cuban sandwich with slow roasted marinated pork, smoked ham, Swiss cheese and sliced pickles with mustard and mayonnaise on

toasted homemade bread

Panino di VegetarianoGrilled seasonal vegetables on homemade panino

Scaloppine Di Maiale alla MilanesePork cutlet served with linguini

and a tomato sauce

Penne Pasta con SalsicciaItalian sausage with green and red bell peppers,

tomato sauce and Parmesan cheese

EntréesRavioli di Manzo

Veal ravioli served with mushrooms and a veal sauce reduction

Penne Pasta con SalmoneGluten-free Penne pasta with fresh salmon,

vegetables and a chopped tomato sauce

CioppinoMussels, clams, salmon, shrimp, squid and bay scallops in a fi sh stock and a touch of tomato

Scaloppine Vitello alla LombardaVeal Scaloppine with lemon, white wine

and parsley

Mezzaluna di Pollo e Prosciutto CottoHalf moon pasta stuff ed with chicken and ham

served with fresh tomatoes and basil sauce

Ravioli di Ricotta e SpinaceRavioli fi lled with ricotta cheese and spinach

served with a butter sage sauce

Sole MioLarge sea scallops, jumbo shrimp sautéed

with white wine and tomato with saff ron rice

Grigliato MistoGrilled salmon, prawns, scallops, white fi sh

with fresh herbs and a lemon sauce

Tagliatelline Gorgonzola e NociPasta sautéed with Gorgonzola cheese,

spinach and walnuts

Risotto ParmigianoItalian rice served with roasted Quail and

parmigiano cheese

Papardelle con SalcicciaWide strips of pasta with Italian sausage, sweet

bell peppers and sun dried tomatoes

Salmone alla GrigliaGrilled Atlantic Salmon served with a

champagne dill sauce

Linguini Di MareLinguini with fresh seafood in a red sauce

Filetto di Maiale CubanaMarinated pork tenderloin served with

black beans and rice

PizzaClassic Italian with a homemade thin crust, our own tomato sauce,

pepperoni, mozzarella, mild grilled onions, roasted artichoke hearts, fresh basil and oregano. Add grilled chicken

or seafood.

PizzaClassic Italian with a homemade thin crust, our own tomato sauce, pepperoni, mozzarella,

mild grilled onions, roasted artichoke hearts, fresh basil and oregano. Add grilled chicken or seafood.

A Sampling of our Lunch & Dinner Menu’s

450 MARSH STREET (Carmel & Marsh) SAN LUIS OBISPO805-782-9999 · www.GennarosGrillandGarden.com

LUNCH: Monday - Friday 11:30am to 2:30pm | DINNER: Monday - Saturday 5:00pm to 10:00pm, Sundays from 4:30pmHAPPY HOUR: Monday–� ursday 4:30pm-7pm


This glamorous resort has a distinction that sets it apart from the rest: Whether you choose to

dine in the modern Marisol restaurant; at the popular bar for signature cocktails, wine, beer, and appetizers; or enjoy food and drinks on the sun-swept, wraparound patio at the Cliffs, you’ll enjoy spectacular views of the Pacifi c Ocean. If you’re searching for a great dining experience with a comfortable but vibrant ambiance, the Cliffs Resort fulfi lls every desire. Marisol, named for the sea and the sun, offers New American cuisine by a team of professional chefs who are passionate about food. Chef de Cuisine Gregg Wangard changes Marisol’s menu every Wednesday to offer delicious dishes featuring the freshest ingredients of the season. Gregg personally shops at the Templeton Farmers’ Market, and he receives freshly harvested fruit and produce weekly from the renowned Windrose Farm in Paso Robles to create his enticing menus. An advocate of local farms, fi sheries, and naturally raised meats and poultry, Gregg strives to provide the fi nest local products available. Among his signature dishes: braised short rib with heirloom carrots and potato puree; and potato-layered salmon with Meyer lemon vinaigrette and balsamic reduction. The newest member of the kitchen is pastry chef Hannah Ingham, a Central Coast native. After spending fi ve years learning her artistry from the renowned Willet “Willie” Vey, pastry chef at the Apple Farm, Hannah was promoted to pastry chef at the Cliff’s. She considers Willie, her mentor since childhood, family. Hannah’s creating outstanding treats daily for the breakfast menu: warm cinnamon

buns, raspberry-white chocolate muffi ns, coffeecakes, and more. The Cliff’s already popular Sunday brunch is now much sweeter with her decadent desserts. The Cliff’s expertly chosen wine list offers varietals perfectly-suited for the upscale bar menu and Marisol’s cuisine. Wine connoisseurs are offered a wealth of appealing varietals from the Central Coast’s fi nest wineries, among gems from Europe and the New World. The wine list earned Wine Spectator magazine’s prestigious “Award of Excellence,” and features Sunset Magazine’s wine recommendations. The Bar at the Cliffs, a favorite among San Luis Obispans of all ages, always attracts a crowd. With good reason, it fi ts every desire be it social club, romantic date, business lunch, or for their live concerts. Pair that vibrant scene with the upscale bar menu and you’ll fi nd it satisfi es every appetite. Gregg’s menu offers irresistible treats: beef sliders with Farmhouse Cheddar; grilled ahi tacos with

avocado and green apple; and grilled chicken nachos. Guests love the tropical ambiance of the multi-level patios on the sunny deck over-looking the pool and ocean. The picture-windows are usually wide open, allowing bartenders to serve guests seated at the patio bar. The over-sized booths

offer cozy seating, perfect for couples or small parties. Monday through Friday happy hour features food and drinks at special prices with events like karmic pizza, cooked in the oak-fi red pizza oven behind the bar, served free on Thursdays from 4 to 7 p.m., and drink purchases provide donations for local charities. What better place for indulgent treats, a sunny breakfast, or cocktails at sunset? You get it all at the Cliff’s.




773-2511

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

The Waterfront Hot Spot Favored by LocalsBY KATHY MARCKS HARDESTY


And More…Grilled Marinated Eggplant- Sesame-ginger marinated eggplant, char-

grilled and topped with a spicy peanut sauceSeafood Salad- Black tiger prawns, sea scallops, calamari, and Dungeness

crab, tossed with fresh greens, cabbage, sweet peppers, onions, Roma tomatoes, and our chipotle-cilantro-lime dressing

Ragged Point Burger-Char –broiled hand-packed, choice Angus Hearst Ranch Beef patty, with lettuce, tomato, pickles, onions, and our honey-jalapeno sauce. Served with fries…. Add cheese, avocado or bacon

From The Sea - Ask about our daily fi sh specialsServed with your choice of mixed green salad or homemade soup and home-baked breadCajun Fish Tacos - Today’s catch, sprinkled with Cajun spices, served in a soft corn tortilla, and topped with Monterey jack and cheddar cheese, cabbage, and a chipotle-sour cream sauceCilantro Lime Shrimp or Scallops-your choice of plump Mexican prawns, fat juicy scallops, or both, sautéed with shallots, garlic, lime juice, cilantro, and butter.

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, fi lled with our special herb

cheese and baked in sherry and garlic lemon butter, then broiled and

topped with aged Parmesan cheese

Tempura Shrimp-Plump black prawns tiger, lightly coated in tempura

batter and fried golden brown. Served over wasabi-ginger cole slaw

with a spicy peanut sauce

EntreesWestern Rib Eye-12 ounce all-natural black Angus beef, coasted

with a spicy cowboy seasoning blend, char-grilled, and served with our own zesty steak sauce. With our house potatoes and steamed fresh vegetables

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

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

Ragged Point stuffed Chicken Breast-Grill-roasted chicken breast, marinated with fresh rosemary and stuffed with herb cheese. Served with our house potatoes and steamed fresh vegetables

Grilled Pork Chops

Pacifi c Rim Short Ribs

Hearst Ranch Top Sirloin

Roasted Pheasant with a blackberry sauce

Daily Local Fresh Fish Specials

And More…Grilled Marinated Eggplant- Sesame-ginger marinated eggplant, char-

Pasta SelectionsServed with your choice of mixed green salad or homemade soup with home-baked breadRosemary Pasta-Fresh Roma and sun-dried tomatoes, green onions, cayenne, garlic, and sweet basil, tossed with rotelle pasta and fresh rosemary cream sauce.. add chicken, sea scallops, shrimp or sea scallop & shrimp comboPasta Del Sur-Mussels, Clams, and Andouille sausage, simmered with fresh Roma tomatoes, peppers, onions, garlic, cilantro, and white wine, on a bed of linguine. Topped with aged parmesan cheese

batter and fried golden brown. Served over wasabi-ginger cole slaw

EntreesWestern Rib Eye

Vegetarian Stir-Fry

Apple Salad

with a spicy peanut sauce

Pasta Selections

Ragged Point offers beautiful private accommodations and creative gourmet dining in an unparalleled garden environment while treating its guests 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

Reservations 805-927-5708 | www.raggedpointinn.comBreakfast Served 8am-11am | Lunch Served 11:30-4:30pmDinner Served 5pm-9pm, please call for winter hoursCheck out our new room accommodations The Cliff House with stunning views. Hotel Reservations 927-4502


EATS

Eat up the local food & wine scene with Wendy every Thursday.

EATS every week in

Patio Dining

San Luis Obispo

Enjoy the Ride

1131 Broad Street, San Luis Obispo, CA.(805) 788-0898 · www.wilddonkeycafe.com

AUTHENTIC GREEK C UISINE

featuring: Spanakopita, Dolmades, Pikalia,

Avgo Lemono Soup, Gyros, Souvlaki, Moussaka, Pastitso, Keftedes, Seafood, Pasta, Lamb Specialties, Shishkabobs,

Stuffed Peppers, Lamburgers,Specialty Hamburgers, and More!

Open Daily. Lunch and Dinner

Call about Breakfast

Please check out our website for the full menu and prices. Offering many vegetarian and gluten free choices. Serving many local wines and Greek wines by the glass.

46 GOURMET MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

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

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group G O U R M E T 47

Hwy 101 & East Stowell Rd · Santa Mariawww.darensberries.com

Fresh � om the Field

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

located in the Promenade

Many of the best restaurants buy at farmers’ markets. Come fi nd out why.

As one of the chefs said, “You know the people who grow the food, how the food was grown, get suggestions

on how to prepare, and what the flavor profile is.”

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

Find your favorite fruits and veggies and discover new ones when they’re in season at the Farmers’ Markets.

Everything is Vine ripened, Fresh-picked & Better tasting!

Saturday Mornings 8:00 – 10:30amPromenade/Cost Plus, 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

48 GOURMET MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

Gourmet Food & W ine Tasting

Featuring local boutique wineries

Unique Gifts Home Décor

Accessories for the Wine Country Lifestyle Picnic Indulgences

Elegant Gift Baskets

Join us for an unforgettable wine country shopping experience

July - December 10-10 daily January - June 10-5 Mon-Thurs • 10-10 Fri & Sat • 10-7 Sun

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

4056 Burton Drive, Cambria • (800) 446.7505

www.fermentations.com

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!

MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group W I N E 49

50 WINE MENUS • Spring/Summer 2012 • newtimesslo.com/menus • New Times Media Group

937-6400400 East Clark Ave - Ste. A

Old OrcuttVoted 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.addamovineyards.com

TASTING ROOM & BISTRO

APPETIZERS • SALADSSANDWICHES

HOMEMADE ENTREESDESSERTS

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

Weddings & Corporate Parties

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

Happy Hour SpecialsTues-Sat, Call for details!

Live Music Each Wednesday

Homemade Lasagna Our famous homemade lasagna also known

as “the usual,” this dish is a must-try $10.95 C O M P L I M E N T A R Y

T A S T I N G


In Northern Santa Barbara County

2 6

3 7

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1 5 Addamo Tasting Room & BistroThe Addamo Tasting Room & Bistro features award winning estate wines as well as several wines from vine-yards throughout the Central Coast. The estate wines are ultra-premium, hand-harvested varietals that are associated with the Santa Maria Valley such as Pinot Noir, Chardonnay, & Syrah; with some unique wines such as Dolcetto & 100% Grenache. Addamo has won “Best Local Tasting Room” six consecutive years, Best Local Red & White Wine for fi ve years in the Sun. We also serve delicious homemade entrees & we are child friendly. Located at: 400 East Clark Ave, Suite A, Orcutt, 805-937-6400 www.addamovineyards.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.

Riverbench VineyardRiverbench Vineyard was established in 1973,when its fi rst Chardonnay and Pinot Noir grapes were planted on the property. Over time Riverbench has become a prominent name for high quality Chardonnay and Pinot Noir in the Santa Maria Valley. Our portfolio has evolved to include new interpretations of these varieties. All wines are made in limited quantities, and many are available exclusively through our tasting room, which is open daily from 10 AM to 4 PM.805.937.8340 · 6020 Foxen Canyon Road, Santa Maria, CA 93454www.riverbench.com · riverbench.com

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 VineyardCome tour Sierra Madre Vineyard, which has achieved Sustainability In Practice (SIP)T Certifi cation, a program recognizing wines produced from grapes grown with sustainable vineyard management practices. Since 1971, Sierra Madre Vineyard has been the source of some of California’s fi nest Chardonnay and Pinot Noir. Family owned and operated, and located just 4 miles from Hwy 101, Sierra Madre vineyard provides a unique visitor experience in the Santa Maria Valley. Open by appointment: 805-922-3100. 2570 Prell Road, Santa Maria. 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-5pm,Fri 1pm-8pm, Sat 12pm-6pm & Sun 11am-4pm (Hours subject to change)

Old Town MarketYour Old Town Market carries hundreds of varietals from nearly 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

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

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Your Old Town Market carries hundreds of varietals from nearly 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

Riverbench Vineyard was established in 1973,when its fi rst Chardonnay and Pinot Noir grapes were planted on the property. Over time Riverbench has become a prominent name for high quality Chardonnay and Pinot Noir in the Santa Maria Valley. Our

Come tour Sierra Madre Vineyard, which has achieved Sustainability In Practice (SIP)T Certifi cation, a program recognizing wines produced from grapes grown with sustainable vineyard management practices. Since 1971, Sierra Madre Vineyard has been the source of some of California’s fi nest Chardonnay and Pinot Noir.

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

OrcuttLompoc

Santa Maria

Clark Ave.

Palm

er R

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

16

52

246 HWY

1 HWY

1 HWY

154 HWY

Blosser Rd.

101

8


1315 N. Bethel Rd · Templeton · off Hwy.46 West

www.castorocellars.com

Since 1983!Organic and Sustainable

Tasting Room Open Daily10am-5:30pm

Concerts & special events year-round

TOLL FREE 888-Dam-Fine

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 flavors.” 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 fine 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 finest 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 finest vineyards throughout the Central Coast’s renowned wine

growing regions. Recently, they bottled the first 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 flavors 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 prefix of wines. Regardless of whether it’s in the vineyard, the cellar or online, KVV has always been innovative in the tradition of fine 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

938-78962485 Hwy 46 West

Paso Robles

237-7896


J.LOHR PASO ROBLES WINE CENTER

6169 Airport Road (off Hwy 46 East) 805.239.8900

TASTING DAILY 10AM – 5PM

Visit our Paso Robles Wine Center and discover our J. Lohr signature wines.These include J. Lohr Gesture, luscious Rhone-style varietals and blends available exclusively at the J. Lohr Wine Centers and online at jlohr.com!


Picnic Area & Bocce Courts

Mark Your Calendars For:

Sunday, april 8, 2012 Adult Easter Egg Hunt Find the golden egg and get a free mixed case of wine!

Friday, May 18, 2012 Wine Fest Dinner Featuring Cracked Crab of Pismo Beach

Saturday and Sunday May 19-20, 2012 Wine Fest at Eberle Winery!

May 27-31, 2012 Winemaker Dinner Series and Fishing in Sitka, Alaska

Friday, OctOber 19, 2012 Harvest Fest Winemaker Dinner at Eberle Winery Featuring Playboy Executive Chef William Carter

3810 Highway 46 East Paso Robles, CA.

805-238-9607 www.eberlewinery.com

Winery Yearof the-2011 Sommelier Challenge


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

3344443 MMiiiilllllll RRRRoad, Paso Robles CA 934468800055.2399..1166661116 ~ [email protected]

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Kiler Canyon Road

Destination DriversWe Drive, You Relax

Tour Wine Country

in the Comfort of Your Own

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Call for information:

805.423.3176

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1 7Calcareous 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

3 9Chronic 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

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. Please call for appointment: 805-400-1439. For more information, visit www.kilerridge.com

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Eos Estate WineryThe Iconic Paso Robles winery offers a diverse selec-tion of red and white wines that will satisfy anyone’s palate. Conveniently located on Hwy 46 East, our winery features 4 acres of estate grown Cabernet Sauvignon as well a spacious tasting room fi lled with unique gifts and gourmet foods. The perfect place for a picnic, with covered and open patio spaces. It could be the location of your next big event too! Open daily from 10am-5pm. 2300 Airport Road, Paso Robles, CA 93446 · 805-591-8050 www.eosvintage.com

Sarzotti WineryThe Sarzotti family is a completely hands on operation. We manage and control all aspects of our vineyard and winery production. We are committed to making the fi nest wines that can be produced by handcrafting and aging each barrel of wine to perfection. Our grapes are grown, hand picked, and processed under strict supervision. Currently, we produce only 750 cases of wine, which allows us to pursue our passion of making premier award winning wines. Open Thursday – Sunday 11 am – 5 pm, or by appointment during the mid-week days.180 Bella Ranch Road, Templeton, CA 93465 (805) 226-2022 www.sarzottiwinery.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

Norman VineyardsCome out and see what NONSENSE we are up to. Come for the fun and stay for the MON-STERzin brownies. Check out our family friendly HOT ROD SATURDAY NIGHT, starting in May. Play horseshoes, stroll through the vineyards and see where it all begins. Bring a picnic lunch and eat out on the patio. Open Monday through Wednesday, if we are in the mood. Open Thursday through Sunday 11AM to 6PM. 7450 Vineyard Drive, Paso Robles 805-237-0138

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.

Treana & Hope Family WinesThe Treana & Hope Family Wines tasting cellar is a modern take on a rustic barrel room. We offer samples of our renowned blends along with our stunning views of the Hope Family Vineyard. Located just off of Highway 46 West, come and enjoy the latest vintages of Treana, Liberty School, Austin Hope, Candor & Westside wines. Friday & Saturday 10 to 4. 1585 Live Oak Rd., Paso Robles 805.238.4112 www.hopefamilywines.com.

2 8Castoro 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.

4 10Eberle 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.

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

6 1512 18Halter 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

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

Robert Hall WineryDiscover the Essence of Paso Robles™ with a visit to California’s “Golden State Winery” Robert Hall. Tour one of the largest underground wine caverns on the central coast and taste award-winning sustainably farmed wines including the Viognier, Chardonnay, Cabernet Sauvignon, Rhone de Robles, and Pape de Robles. Group tours welcome; venue also available for private events and weddings. For more information, please visit www.roberthallwinery.com3443 Mill Road, Paso Robles CA 93446 · 805.239.1616

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

Featuring rare varieties seldom encountered elsewhere. The tasting room

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

101010

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

The 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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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

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The Sarzotti family is a completely hands on operation. We manage and control all aspects of our vineyard and winery production. We are committed to making the fi nest wines that can be produced by handcrafting and aging each barrel of wine to perfection. Our grapes are grown, hand picked, and processed under strict supervision. Currently, we produce only 750 cases of wine, which allows us to pursue our passion of making premier award winning wines. Open Thursday – Sunday 11 am – 5 pm, or by appointment during the mid-week days.180 Bella Ranch

The Treana & Hope Family Wines tasting cellar is a modern take on a rustic barrel room. We offer samples of our renowned blends along with our of our renowned blends along with our stunning views of the Hope Family Vineyard. Located just off of Highway

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,

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,

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The Iconic Paso Robles winery offers a diverse selec-tion of red and white wines that will satisfy anyone’s palate. Conveniently located on Hwy 46 East, our winery features 4 acres of estate grown Cabernet Sauvignon as well a spacious tasting room fi lled with

7

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

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. Please call for appointment: 805-400-1439. For more information,

Come out and see what NONSENSE we are up to. Come for the fun and stay for the MON-STERzin brownies. Check out our family friendly HOT ROD SATURDAY NIGHT, starting in May. Play horseshoes, stroll through the vineyards

Discover the Essence of Paso Robles™ with a visit to California’s “Golden State Winery” Robert Hall. Tour one of the largest underground wine caverns on the central coast and taste award-winning sustainably farmed wines including the Viognier, Chardonnay, Cabernet Sauvignon, Rhone de Robles, and Pape de Robles. Group tours welcome; venue also available for private events and weddings. For more information, please visit www.roberthallwinery.com

181818

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

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 and offers breathtaking views of Paso Robles. “Life is an Adventure, Drink

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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-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.


Wine is a product of nature, and so it makes sense that the fi nest wines often come from

the world’s most beautiful places. The Veris Cellars estate in Paso Robles is one of these places. Here, stunning vistas and rolling vineyards are surrounded by the rugged silhouettes of coastal mountains. It is no secret why the Veris estate is the region’s most photographed winery property. The beauty of this land, however, is more than cosmetic. It runs deep into the soil, into the vines, and ultimately into the wines they yield. When Veris Cellars was founded in 1990, it was one of just 18 commercial wineries in Paso Robles, which unfolds along northern San Luis Obispo County on California’s Central Coast. Today, the Paso Robles appellation boasts more than 175 wineries. It is not an exaggeration to say that Veris helped establish what has since become California’s most dynamic wine region.In 2008 Veris Cellars was acquired from the original winery founders. As a local resident and wine enthusiast, acquiring the property fulfi lled Matthew Talbert’s long-held dream to own an estate winery on the west side of Paso Robles with a goal to nurture its time-honored tradition while taking it to the next level. The Veris Cellars estate is a special place, and Matt is dedicated to maximizing the incredible potential of its prime Central Coast terroir. What sets the Veris estate apart is its remarkable combination of limestone soils, sun-kissed hillsides and refreshing ocean breezes that cascade through the Templeton Gap, a notch in the coastal mountains.

Limestone soils are recognized as a distinguishing factor in many of the world’s fi nest wines, and they are similarly responsible for the distinctive character of Veris wines.Internationally applauded winemaker Chris Cameron has a committed and passionate approach to all aspects of winemaking, with minimalist intervention at the core of his philosophy. He feels that truly great wines are dependent on fruit quality and the art is the ability to translate what is grown on the vine to the bottle. Chris’s interpretations have heralded a new era for the winery and are an accurate refl ection of varietals grown in the Paso Robles appellation. The boutique winery welcomes visitors daily to its charming tasting room, which occupies a historic Victorian home built in 1892, completely restored in 1990. Newly planted gardens unfold in waves of color across the property, while two

spacious patios and an arbor showcase the estate’s breathtaking vineyard views. Veris Cellars has undeniably evolved into Paso Robles’ premier wine tasting destination. For Matt and his vintner team, the most gratifying part of the winery experience is

personally sharing their award-winning wines with all who visit and imparting the winery’s friendly philosophy—each handcrafted wine is a timeless treasure best enjoyed amongst family and friends. A warmhearted welcome and vast wine selection awaits guests, with a personal toast to the abundant fruit of the vines from the man with a passion for the land.


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

M E N U S • S p r i n g / S u m m e r 2 0 1 2 • 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

extensive portfolios of wines

{ FEATURING }

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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

SPRING/SUMMER 2012

Thomas Hill Organics Bistro and Wine Bar—the ultimate in fine dining based on the freshest seasonal foods from the farm to your table.

Get fresh with your food

menus - spring/summer edition

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