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Local Seasons with Old World Seasoning
San Luis Obispo County wine country now holds the distinction of being the third largest wine region in California. We boast two distinct wine regions, each producing award-winningwines. One region is centered in Paso Robles in the northern part of the county and the otherin San Luis Obispo/Edna Valley to the south.
Since our wine country has received worldwide acclaim, it’s only natural that area cuisine is following suit.
Restaurant menus showcase the incredible variety of locally produced fruits, vegetables, olive oil,gourmet cheeses, meat, seafood and wine that has lured wonderful chefs and vintners from around the world. May chefs visit the Farmers Markets and swear by only the freshest of ingredients, allowing them to create beautifully composed dishes to complement the great local vintages.
There are many restaurants sprinkled throughout the county ranging from the quaint to the eclectic and whether set amid vineyards or overlooking the Pacific Ocean they offer great, world-class food from around the world, with a Central Coast twist.
Special Holiday Salad
by Executive Chef Stephen Walls
The Apple Farm Inn – San Luis Obispo
Pork Loin Stuffed with Figs, Almonds & Chevre
Baileyana-Tangent Wineries – San Luis Obispo
Click here for recipe!
Blue Hubbard Squash Soup
by Executive Chef/Owner Deborah Scarborough
Black Cat Bistro – Cambria
Jambalaya
Breakaway Tours & Event Planning – Pismo Beach
Lobster Bisque
The Carlton Hotel – Atascadero
Chinese Style Ribs with Guava BBQ Sauce
Chumeia Vineyards – Paso Robles
Bittersweet Chocolate Cookies
Donati Family Vineyards – Paso Robles
Firestone Molton Chocolate Cabernet Cakes
Firestone Vineyard – Paso Robles
Lavendar Cookies & Lemonade
Green Acres Lavendar Farm – Atascadero
Green Asparagus Salad
by Executive Chef Ryan Swarthout
Deborah’s Room JUSTIN Vineyards – Paso Robles
Seared Sea Scallops with Roast Peaches
by Executive Chef Evan Treadwell
Lido Restaurant – Shell Beach
Papagallo Butternut Squash
by Chef Leonard Gentieu
Onboard Nautical – Morro Bay
Pasolivo Oranges
Pasolivo – Paso Robles
Robin’s Salmon Bisque
by Chef Chris Waller
Robin’s Restaurant – Cambria
Karin’s Zinfandel BBQ Sauce
Salisbury Vineyards – Avila Valley
California Lamb & Grilled Peaches
by Executive Chef Kirk Sowell
Summerwood Winery & Inn – Paso Robles
Fish Tikka
by Executive Chef David McWilliam
Sycamore Mineral Springs Resort – Avila Beach
Heirloom Tomato and Garlic Soup
by Executive Chef Neil Smith
Windows on The Water – Morro Bay
Pacific Bouillabaisse with Spicy Rouille
by Former Executive Chef Pandee Pearson
Windows on The Water – Morro Bay
