So, where did we leave off? Oh, I remember, my amazement at the fact that I’m now writing sequels, or as my editor so blithely informed me, “It’s a series you bone head!” Can you believe I pay her? Oh well, welcome to my second in the series on Paso Robles, CA – The Food.
When a town has a town square, it makes complete sense to head right into the heart of that town. I grew up in rural Washington State and as I drew nearer to the heart of Paso a little bird of happiness leapt right into mine. This is farm country (be still, be still!). Better yet, it’s farm country with award winning wines, cutting edge restaurants and the awesome chefs that are changing the culinary scene even as we speak.
My first taste of Paso was Bistro Laurent, a name that seemed completely out of place, yet at the same time, so very right. Temperate al fresco dining, a “something for everyone” lunch menu, and a waitress who knew how to make a decision for me; warm potato and goat cheese salad and a glass of Albariño = Happy Heidi. Sated and kind of ‘glowy’, I set out for my tour of The Abalone Farm.
Abalone has been harvested from the central coast for over 200 years, is a dietary staple for most locals, and a Holy Grail for shellfish connoisseurs and uninitiated visitors alike. This is because Abalone isn’t something for which you need acquire a taste, for once you taste it, it acquires you. Preparation: The simpler, the better. Pound it out to less than 1/4 inch thick, dip it in eggwash, coat it in Panko, and fry in butter (prefferably Kerrygold), 2-3 minutes per side. Pair with a Local Paso Wine and all will be well.
My next culinary stop takes me to Artisan, a restaurant that is owned and operated by two-time James Beard Nominee Chef Chris Kobayashi. While Chef wasn’t in the building, his wife and partner, Shandi, made the dinner a winner. We started with a little plate of charcuterie and a melt-in-your-mouth, please-pick-me-up-off-of-the-floor foie gras. Place a piece on your tongue and pair with a glorious Viognier. I was an even Happier Heidi. After much conversation and more taste sensations of beer-based Fondue and a big plate of vegetables (great goat cheese salad) everyone finally acquiesced to my request for the rabbit ragu, and not a single soul was sorry for that decision–except maybe the rabbit. A few more flights to share? Why the hell not?! Needless to say, we closed the joint! Keep it up, kids.
The next evening I met Michael Cervin for dinner at Robert’s Restaurant and Wine Bar. They have the best chairs EVER!! Seriously, so comfy and relaxed I could have spent the night. Back up… I couldn’t possibly go a step further without mentioning our waiter, Trevor. He came poppin’ over with his pompadore and some serious happy! He was infectious, educated about everything Robert’s and just a joy! Thanks for the great night T!
Chef Ryan Swarthout (we’ve decided that his next dining establishment will be Swarthy’s) is the culinary star behind Robert’s, and he makes it his own with a passion that comes from his heart, and a freedom to create that comes from the owners: Smart folks. Ryan is one of those guys that comes across understated, shy smile, kind of quiet, but once you get him to talking he comes alive like a battery operated toy! Passion suits him, and it shows in his product. I could go on and on about his food (which is wonderful) but I prefer talking about him.
My deepest desires must be written all over my face (yikes!) because he pulled up one of those comfy chairs and we talked food, wine, and why we do what we do. I’m not sure if it was the hour he spent with us, the molten chocolate dessert he presented to me, or a combination of the two, but it pushed me into Exponentially Happy Heidi-mode. We closed that joint, too! Damn, I love my job!
I would be remiss if I didn’t mention Il Cortile. The Carbonara I enjoyed there was excellently prepared, the service was spot on, and they went to extra special lengths to make sure that the wine paired perfectly with the meal.
That concludes the second in my series of blogs gushing about the treasures of Paso Robles. I’ll be back soon with my final outpouring of affection for the Wine of Paso, but in the meantime, you can revisit my blog about the people—Paso Part 1: Go for the Friendly, Stay for the Fun.
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