Edible San Luis Obispo Magazine

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Edible San Luis Obispo Magazine

Seasonal print publication celebrating the food and drink culture of San Luis Obispo County.

Edible Magazine is a proud winner of a James Beard Foundation award in Journalism.

03/28/2023

Summer is in the air, at least through the food. Little sneak peek on whats to come in the summer issue by Chef Rachel Ponce Rachel Ponce] 🤐🤐
Huge thank you to for letting us take over their beautiful property on Kiler Canyon.

📸by Rachel Ponce]

03/26/2023

Purple Haze for Spring Days!💜💜

The season of colors and new life, spring is the perfect time for a cocktail that celebrates the delicious bounty of Mother Earth. This recipe comes from Chris Haisma of in bloom , a Paso Robles restaurant and cocktail lounge that prioritizes fresh ingredients from local producers. Indulge in a bouquet of botanicals and light floral notes with this dazzling purple drink.

Featured in our Spring 2023 Issue, on stands now. Find the recipe on our website: ediblesanluisobispo.com

📸by

03/23/2023

Though it was beloved, the Beachwalk BBQ food truck operated by Chef Preston Tripp and Ashlee Alewine did not truly scratch their itch to open their own restaurant. When a building on the west end of Grand Avenue in Grover Beach came on the market, the two jumped on it and Pono Pacific Kitchen was born. The space received a sizable makeover and now, the restaurant is flooded with light, and the comfy, wraparound bar with beautiful tile work gives the establishment a trendy, freewheeling energy. Both the setting and food take inspiration from places Preston has lived: Las Vegas, Southern California, Hawaii and now, the Central Coast. Guests enjoy locally sourced and Pacific-inspired, approachable dishes, such as the misoyaki butterfish with black forbidden rice and local baby bok choy, and the fried chicken and caviar. The sweet pepper relish with ponzu wasabi butter was inspired by Oahu’s famous chef, Roy Yamaguchi, whom Preston has always admired.

📍228 W. Grand Avenue in Grover Beach

Words by Renee Roragen
📸by Jennifer Olson

03/20/2023

💚Happy First Day of Spring!💚

Get out and enjoy the sunshine and new cocktail menu from Fish Gaucho in Downtown Paso. Pro Tip: Happy hour runs Monday - Friday from 3-6pm for sip and snack specials.

What we tried & pictured here:
Tangerine Thyme Margarita made with hacienda sotol blanco, lime, tangerine, agave, fresh thyme & black lava salt.

Yes…it’s incredibly balanced and oh so refreshing & pairs perfectly with house-made chips and Morro Bay guacamole. Cheers!

📸by

03/19/2023

It’s YOUR turn to tell US your story! Pitch The Journalist returns on April 18 & 19 from 9am–3pm. Sign up through the link in our bio. 📝📝

We here at Edible Magazine know there is always a story to uncover, and we want to chat with you to discover it. This is your time to tell us about your organization, product or personal story. Think you could be a great resource for an upcoming Edible Magazine San Luis Obispo feature? We want to chat with you!

Sign up for a 30-minute, one-on-one Zoom session with an Edible Magazine journalist. There are no participation fees, and no requirements around how long you’ve been in business, what your business focuses on, whether or not you have a business already in place, etc. We just want to hear your story and whatever that entails.

03/17/2023

💚Going Green💚

Spring rolls filled with the local green produce and ground chicken are light yet satisfying. Served for lunch or dinner, the dish satiates on its own but can also be used as an appetizer to feed a crowd. There’s no oily mess since these are not fried. Rather, these spring rolls are baked to perfection. Don’t forget a big dip of the spring pea sauce, yum!

*Featured in our Spring 2023 Issue, on stands now. Pick up a copy today at your local hot spot. Recipe link in bio.

Recipe by Chef Rachel Ponce
📸by Jennifer Olson

03/14/2023

Happy Pi(e) Day! 🥧🥧
Olallieberry deliciousness from Linn’s of Cambria .

Rooted in this small coastal town of Cambria, with a population of fewer than 7,000, Linn’s is a superstar in the pie world. Food Network host Marc Summers called out Linn’s pies during a segment of the show “The Best Thing I Ever Ate,” back in 2010.

We totally agree!

📸by

03/12/2023

Friends, we are officially launching our Single Ingredient Dinner Series! First up, we are showcasing the bright and tasty rainbow carrots from , thoughtfully weaved into all of the dinner's courses by Chef Alex Aviles at Pequín Coastal Cocina . And each course is beautifully paired with .

Have you ever had garden or farm fresh carrots? They just taste better than store-bought produce. The quality and health of the soil determines the taste of the end product, and Babé Farms grows quality carrots with the perfect touch of sweetness. (A carrot's sweetness can be replaced by fiber as it ages in a grocery store.) And don't even get us started on what supporting local businesses does for the overall economy and health of our community. 🤩🤩

We invite you to join us for this intimate dinner celebrating local farmers and their straight-from-the soil rainbow carrots. Ticket link in bio.🎟🎟

March 23rd | 6pm
Pequín Coastal Cocina in Pismo Beach

And if you're curious about other Single Ingredient Dinners, on the docket for 2023 are a tinned fish dinner, a garlic dinner... and whatever else you suggest to us! Hope to see you around the dinner table.

03/10/2023

The perfect rainy day duo! Lion’s Mane Chowder with Truffle Grilled Cheese. Pro tip: GO FOR THE DUNK!👏🏼👏🏼

An elusive dinner plate delicacy, truffles add a level of decadence and depth of flavor to a dish. Hidden among the trees, there are truffles in Paso Robles and harvest happens in January. Nothing is guaranteed, but last year Caelesta Owner and Winemaker Brian Farrell Jr. was able to harvest the woodsy gems. For those who don’t have the nose of a truffle pig (these are special animals trained to sniff out truffles), ETTO carries jarred truffles, which are a great substitution. Lion’s mane is a funky looking mushroom with a texture that’s just like crab meat. It has a variety of uses but tastes delicious in soups or, perhaps surprisingly, cakes for a great vegetarian dish. Mighty Cap Mushrooms in Paso Robles is a reliable local source for all kinds of mushrooms.

Featured in our Spring 2023 Issue. Link for recipes in bio!

Recipes by
📸by

03/08/2023

Happy International Women’s Day! Today and every day, we celebrate the strength, resilience, and achievements of women around the world. Cheers to our SLO County community who uplift, support, and take pride in the greatness they bring to the table. Today is your day! Let’s celebrate.

This fun bunch photo by was from last year’s At Her Table portrait day at . If you see Michelle, give her all the high fives for bringing us all together, year after year! 💖💖

03/07/2023

Due to the impending rain storm this Friday, we will have to postpone our Issue Release Party to Thursday, April 13. As we've experienced over the past few months, the rain significantly impacts the road systems and driving visibility.

However - the party isn't over! Thanks to our great partners at Lido at Dolphin Bay .lido, we will bring the good times back on April 13th…same time, same place. We can take in all the great views, great food and drink, and great vibes together again.

Tickets will be automatically transferred to that date, but if you can't make it then, we can transfer to another one of our events or issue you a refund when applicable. Thanks so much for your understanding! Stay safe this weekend.🌧️🌧️

-The team at Edible Magazine

In this issue: .shop

03/06/2023

“When I took over ownership of Edible Magazine a few years ago, Michelle Barrera of San Luis Obispo County Events & Food🍔] was one of the first people to send her congratulations and take the time to meet. She has always been one of our community's biggest cheerleaders - a feeling that I know so many other businesses, establishments and personalities in our area share. I don't think anyone can argue that Michelle has been 100% committed to uplifting the culinary industry here in SLO County. It's her praise that drives new audiences to restaurants, and her passion that keeps so many motivated to continue to cook good food, make tasty drinks, and run successful establishments.

Witnessing her create At Her Table At Her Table | SLO County], as a nonprofit that rallies behind women, and the culinary industry overall, is an inspiration. Combating the gender gap is a daunting task that Michelle has so valiantly took on, and we're here to help her in anyway we can. I hope others too follow her lead." ~ Gail Cayetano, Publisher of Edible San Luis Obispo

Give At Her Table | SLO County] and San Luis Obispo County Events & Food🍔] a follow to keep up with everything local! We love you, Michelle!🥰🥰

#805

Address

1845 Spring Street
Paso Robles, CA
93446

Website

https://ediblesanluisobispo.com/

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