Where Have You Been, Op-Edible?

October 07, 2018 by Julie Lacy

As you may have noticed, several months have passed since my last entry. In that time, I’ve been on a vision quest of sorts.

In June I left my job as an employment attorney turned human resources executive for a national retail company to pursue a career in food and wine. I don’t know what shape that will take, but I set out on a mission to explore my own natural curiosities and passions. Simply put, I’ve been doing things that interest me with interesting people in interesting places. Naturally since my interests revolve around food and wine, I’ve been eating and drinking my way around the globe.

Blindfolded Tasting during The New York Times Travel Smarter: Food & Photograpy workshop — Blindfolded Tasting during The New York Times *Travel Smarter: Food & Photograpy* workshop

In preparation for my time off, earlier this year I took a New York Times Journeys weekend workshop called Travel Smarter: Food and Photography. Here I am doing a blindfolded tasting of lunch at Reynard in the Wyeth Hotel, Brooklyn as New York Times Pulitzer Prize winning journalist Julia Moskin discussed food writing. The workshop included panel discussions at The New York Times headquarters with the paper’s award-winning travel and food writers, photographers, and photo editors as well as a street photography lesson and a valuable photo review with the pros. It was an incredible experience that got me excited for my impending travels. And while in New York, I dined at some of my favorite spots: Via Carota, Red Farm, and Charlie Bird.

View from the tasting room of Austin Hope Winery in Paso Robles, California

First I spent a weekend in Paso Robles with two of my dearest friends. Of course we tasted wine and ate at the great restaurants in downtown Paso (like The Hatch), but we also took time to reflect on where we’ve been and where we’re going. Cultivating friendships and stealing away time together is increasingly important to me as I get older, especially because many of my friends are scattered around the country. See more about Paso Robles in one of my earlier posts here.

The study and consumption of wine in progress

Right after leaving my job in June, I became a student again. I took the Wine and Spirit Education Trust (WSET) Level 3 course at the Napa Valley Wine Academy where I learned about each of the major wine regions of the world, their climate, soil types, grape varietals, vineyard management, and winemaking techniques that influence both the style and price of wine (still, sparkling and fortified). The WSET level 3 course required a fair amount of study, which provided an outlet for my need to be doing something (other than work) before my travels began.

Itxepec Mezcal Cocktail: pineapple, spiced syrup, and burnt cinnamon at Zandunga, Oaxaca

In early July my husband and I spend ten wonderful days relaxing, eating and drinking to excess in Mexico City and Oaxaca. When we weren’t indulging, we visited a Mezcal Union Palenque to see how the smoky, distilled beverage is made, we climbed the ruins at Monte Alban, and took a cooking class in Oaxaca.

In Mexico City, we viewed the art of Frida Kahlo (at the Museo Frida Kahlo - “the blue house”) and Diego Rivera (at the Museo Mural Diego Rivera), strolled through the historic streets of the Centro Historico, and marveled at the architecture and tile work on the Casa de los Azulejos (or “Tile House”).

Favorite meals in Mexico include the tuna tostadas and spice rubbed fish at Contramar; a marathon tasting menu with a soul-satisfying mole and herbaceous tortillas at Pujol; the chile rellenos, beans and rice at El Sazon de Esther adjacent to the Miguel Fabian black pottery studio in San Bartolo Coyotepec; charred octopus at Origen in Oaxaca; and the meal we made at Casa Crespo Flavors of Oaxaca cooking class. You can see my Instagram stories for highlights from Oaxaca and Mexico City.

Moonrise over Eldred Rock Lighthouse, seen from our cruiseship balcony departing Skagway, Alaska

In the latter half of July, my mom and I took a cruise to and through the Inner Passage of Alaska from San Francisco. I will always cherish the quality time with my mom and experiencing the beautiful scenery together. It was breathtakingly beautiful and serene. We loved our meals at Tracy’s King Crab Shack in Juneau and the Alaska Fish House in Ketchikan plus the tour of Alaskan Brewing Co.

Toasting the Tracy Arm Fjord in Alaska with a 2009 J. Schram Schramsberg sparkling wine

In August I spent a long weekend in Bodega Bay with my husband, mom, and dog - finding time to study for my WSET exam held at the end of August. Favorite meals on that trip include clam chowder and crab sandwiches at Spud Point Crab Company and another elegant meal at Terrapin Creek.

Birdalk Coastal Access Trail - Bodega Bay, California

Next up: Willamette Valley for wine tasting at Domaine Drouhin, Stoller, and Youngberg Hill wineries. We also enjoyed outstanding cocktails at Thistle before an old school French dinner at Bistro Maison, including an extremelely decadent and delicious Oregon White Truffle Fondue. Then we visited our good friends in Portland, Oregon and had another incredible meal at Ava Gene’s.

Tree swing over the vines at Youngberg Hill Winery in Willamette Valley, Oregon

Then for the grand finale in September, I spent 23 glorious days in Spain and Portugal with a quick day trip to French Basque Country. You’ll learn more about those adventures as I post more about each destination in the weeks ahead. I planned my trip around food and wine: visiting the sherry producing regions of Jerez and Sanlucar de Barrameda; the Tempranillo rich La Rioja region; the Michelin star-studded and pintxos bar haven of San Sebastián; the cider and fabada region of Asturias; and the steep slopes of the Douro Valley before ending with a few days and port houses in Porto, Portugal.

Now four months into this vision quest, I haven’t had any revelations about my future. But I’ve enjoyed my time, learned to relax a little more, and reinforced a few important lessons along the way. Namely:

Trust Yourself.
Deviate from the schedule - or better yet, don’t create one.
Never give up, but know when to let go.
Take the road less traveled.
Get lost.
Be patient and wait for the shot.
Wear comfortable shoes. Always.
Talk to strangers.
Take an afternoon siesta.
Pack antacids for heartburn you are sure to get if you eat and drink like me!

View of the Golden Gate Bridge through the marina while dining at Greens Restaurant

Greens Restaurant - a San Francisco Classic

March 31, 2018 by Julie Lacy

When I was nine years old, I lived in a small Ohio farm town, surrounded by corn fields and cow pastures. That year - in 1979, I vividly recall walking home from my friend’s house barefoot in the cool, wet grass when I started to vision my life as an adult. Even then I felt a strong magnetic pull toward the unknown and away from my small town. I wanted to see new places, experience new things, and build a life in a new place. At that same time in 1979, exactly 2,479 miles away from my provincial existence, Greens Restaurant opened in San Francisco.

Greens too was looking to be and do something different. It forged a path and became an iconic vegetarian, fine dining restaurant. The San Francisco Zen Center operates Greens Restaurant, as well as Tassajara Zen Mountain Retreat and Green Gulch Farm. Since the early 1980s Executive Chef Annie Somerville has been at the helm after leaving Chez Panisse and working for a time at Greens with founding chef Deborah Madison.

In 1979 when Greens opened and into the early 1980s, according to Somerville in a 2013 interview by San Francisco Chronicle reporter Paolo Lucchesi, “it was a very different time. A really exciting time. Greens was super busy, and what were doing was very cutting edge. We were just creating something very new, just making it up. Sometimes you don’t realize you’re making it up at the time — but we were.” What Madison and Somerville created was one of the first fine dining vegetarian restaurants that would become a classic San Francisco restaurant.

Grilled Zuckerman Farms Asparagus with Green Garlic Ranch, Grilled Polenta, and Arugula

Last week I dined at Greens on a perfect spring day - a day that felt like anything and everything was possible. Fittingly for the first course, I selected the Grilled Zuckerman Farms Asparagus with Green Garlic Ranch, Grilled Polenta, Arugula, Red Endive, and Grana Padana cheese ($15), paired with a crisp half glass of Chenin Blanc - the 2015 Vincent Raimbault Vouvray-Sec from the Loire Valley, France ($5.50). The menu listed several wines by the glass - each one also available by the half glass, something I wish more restaurants would do. The option of half glasses enables diners to sample a wider variety of wines without becoming too tipsy or racking up the alcohol tab.

For my entree I chose wisely: the Wild Mushroom & Grilled Cheese Sandwich served with a salad of escarole, fries, arugula, beets, fennel, pine Nate and a Meyer lemon vinaigrette ($17.50) paired with a 2015 Jigsaw Pinot Noir from the Willamette Valley in Oregon ($14). The earthy, plump mushrooms were accented with bright flavors from the carmelized onions, Italian parsley and thyme on perfectly grilled, melt-in-your mouth Acme Pan de Mie bread. Astonishily it was hearty yet delicate. In contrast to my uber-rich cheese-dominated homemade grilled cheese sandwich, this one had just enough cheese to envelope the mushrooms and add a subtle richness. It was simply divine.

Butterscotch Pot de Creme with Whipped Cream, Toffee Sauce, Pecan Shortbread Cookies

For dessert I selected the Butterscotch Pot de Creme topped with Whipped Cream, Toffee Sauce and Pecan Shortbread cookies ($9.75) and paired it with a half glass of the suggested 2014 Chateau Roumieu-Lacoste Sauternes ($6.50). Creamy, crunchy and cool, it was a decadent end to a delicious meal.

It makes me happy to know that Greens is still going strong after nearly 40 years and continuing to pack in the crowds. Greens is among the quintessential San Francisco restaurants to which locals and visitors alike will return year after year.

Greens Restaurant

2 Marina Boulevard
Fort Mason, Building A
San Francisco, CA 94123
View on Google Maps

Directions & Parking

Istanbul Modern: Bold Choices, Inspired Flavors

February 18, 2018 by Julie Lacy

Sayat Ozyilmaz was looking for love. A labor of love, that is. When he ditched his career in business analytics and operations to enroll in cooking school in 2013, he found a career he loved and a fellow student who became his partner in life and business, Laura Millan. Together they now own Istanbul Modern SF, preparing foods of Sayat's Istanbul origin with Turkish, Greek, Armenian, Jewish, Arabic and Persian influences. Istanbul Modern presently hosts pop-ups in San Francisco through Feastly, but Sayat and Laura are soon to be owners of a brick and mortar restaurant in Pacific Heights. At the Sultan's Brunch on Saturday, they announced they had just inked the deal and hope to open their doors before the end of 2018.

Chefs Laura Millan and Sayat Ozyilmaz of Istanbul Modern SF

And so the Culinary Institute of America provided fertile ground for Sayat's passionate explorations in and outside of the kitchen. By exploring his past and the roots that formed his experience, Sayat forged the path to his future. Sayat's story inspired me, since I recently decided to change careers and take some time to explore my passion -- nay, my obsession, with food and wine. My journey begins in earnest after a few months of winding down my current position. But until then, I plan to let my curiosity lead me and connect with people, like Sayat and Laura, who are doing interesting things in food. This is their story, told though an eight course Sultan’s Brunch - a bargain at $35 for the base menu.

We toasted the opening act of the Brunch of Sultans with a Pomegranate Mimosa (a $7 add on). After all guests were seated, the tasting menu commenced with a savory Babka flecked with sundried tomatoes, olives, and an organic Skipstone Olive Oil. Served warm and sliced in thick slabs, the babka beckoned to be drizzled with the rich, buttery olive oil.

Babka, Sundried Tomatoes, Olives, Organic Skipstone Olive Oil

Next up came a five dishes of Shared Mezes - a dizzying display of culinary acumen. First came Olives doused in a delicious blend of garlic, candied sesame seeds, and peppers with nigella and sesame seeds. Served in an ornate dish Sayat and Laura procured in Istanbul, the olives were spicy and sultry.

Olives served in a beautiful dish procured on a past trip to Istanbul

Then came a Georgian Mushroom Salad with pickled currants, walnuts, and dill on a bed of nutty farro and topped with foraged edible sorrel blossoms. This was one of our favorite dishes. It reflected the promise of spring on a winter day with earthy ingredients. Sayat pickled the currants in champagne vinegar - a trick I’ll surely replicate back home in our kitchen to add a bright punch to any slow cooked, savory dish or even a quickly prepared couscous with preserved lemons (I’m making some today thanks to our neighbor’s fertile Meyer lemon tree). I loved this dish and the balance it struck with the sweet Cyrstallized Butternut Squash served in a pool of tart feta foam. Since Laura received a certificate in molecular gastronomy, I sensed her strong influence on that delectable dish.

Georgian Mushroom Salad (foreground) with Olives (left) and Crystallized Butternut Squash (right)

The meze course also included a Chicken Borek with Date Purée - crispy little phyllo dough love wands rolled around ground chicken and spices with that sweet and sticky date dollop. Yum. And speaking of yum, the final meze dish was Kaymak served with honey and flecked with sea salt. This was my first inttroduction to Kaymak, described by some as a dairy product similar to clotted cream. Sayat and Laura’s version was made from both buffalo and cow’s milk. To me it was like the creamiest, richest honey butter I’ve ever tasted. We slathered it on pieces of warm pita and devoured it lustfully.

Then . . . the piece de resistance: Jilbir - a rich, softly spiced tomato sauce with stewed chickpeas and garlic yogurt topped with a perfectly prepared soft-boiled egg. It was rich, savory, and satisfying, topped with crunchy garlic breadcrumbs and refreshing pieces of locally foraged Miners’ Lettuce. We also orderd a delicious side of Soujuk - a dry, spicy Turkish sausage (a $7 add on).

Jilbir - Soft-boiled egg with tomato sauce, chickpeas, and garlic yogurt

To end the meal, we devoured these darling little Turkish Ice Cream Sandwiches composed of a layer of sour cherry ice cream between crispy wafers lined with helva foam (basically delectable marshmallow fluff) and dipped in a sultry Urfa chocolate sauce. This dessert literally hit my sweet spot, since it had it all: creamy, crunchy, sweet, and tart - all balanced against a rich chocolate sauce mildly spiced with Urfa chilis. To fully sample the Sultan’s Brunch offerings as we discovered this delicious cuisine, we also had the Sahlep (a $5 add on) - a warm, milky drink served like a latte but made from orchid root, and Melengic (a $4 add on) - a wild pistachio liquid served like an espresso with a heavy Turkish coffee resemblance despite the absence of any coffee ingredient.

Turkish Ice Cream Sandwiches with Urfa Chocolate Sauce

The Brunch of Saltans was a wonderful introduction to Instanbul Modern. It left me so satisfied that I didn’t even need to eat dinner (a rare occasion for me). But it did leave me wanting more: more understanding and appreciation of the food and people of the Middle East and more occasions to dine with Sayat and Laura. You can book a meal with Istanbul Modern SF on the Feastly website here.

Read more about Istanbul Modern on Sayat and Laura’s own site: www.istanbulmodernsf.com.

Spark Stoves barn at the intersection of Paloverde and Palomares Roads in Castro Valley, California

A New Day

January 28, 2018 by Julie Lacy

A new day dawned and rays of sunlight stretched through the morning sky just as my car steered me to this place. Traffic on my usual route to the office gave me the opportunity to take the scenic route. After heeding the call of the universe, I pulled over and captured the moment pictured above. Spark Stoves, advertised on this barn, manufactured stoves in the first half of the 20th Century and published a 1926 cookbook called Spark Lid-top Gas Stove Cookbook, by Lela Adams. At that time, many believed the woman’s place was in the home. On the cookbook first page, it reads “Mrs. Adams says:”

That was then. This is now. Now we begin with our own intellectual and moral improvement. What comes next is our choice. Time’s Up. It’s time to Lean In. Women can and must make their own choices.

There is, in fact, a new day on the horizon. A new day breaking over old, decaying misconceptions and prejudices. A new day when we all must break free from those old stereotypes, break down the barriers created by sexism, racism and bigotry, and our break through our own perspectives to discover new worlds glimpsed through the eyes of others. Every day. Many times a day. All with empathy, understanding, and a commitment to be part of the solution as an ally or, better yet, an accomplice, as Shakirah Simley implores in her powerful essay entitled, “How Food Can Be a Platform for Activism.” This is a new day when women and people of color must be revered. Dark forces still exist and will be encountered along the way. But they must be recognized, exposed, and eradicated.

“Darkness cannot drive out darkness: only light can do that. Hate cannot drive out hate: only love can do that.” ― Martin Luther King Jr., A Testament of Hope: The Essential Writings and Speeches

I’ve been thinking a lot about what I can do to create more positive change in the world. I want to shop, eat and live my values. That requires curiousity, consciousness, and collaboration. It requires listening more than talking. Thinking deeply before acting, rather than behaving instinctively. I have been incredibly inspired by Julia Turshen’s book, Feed the Resistance: Recipes and Ideas for Getting Involved. Turshen assembled a team of diverse and powerful voices in the food industry, recognizing the power of food and intersectionality. As Turshen says, “To think deeply about food is also to think deeply about the environment, the economy, immigration, education, community, culture, families, race, gender, and identity. Food is about people, all people.” Feed the Resistance, page 12.

Pictured: a few of the contributors to Feed the Resistance: Recipes and Ideas for Getting Involved — Pictured: a few of the contributors to *Feed the Resistance: Recipes and Ideas for Getting Involved*

I had the pleasure of meeting Turshen, Simley and several other of the Feed the Resistance contributors at a book event last November at San Francisco’s Museum of African Diaspora (MOAD). The book event opened with a song (by Jocelyn Jackson), consisted of a powerful panel (including Turshen, Preeti Mistry, Maya-Camille Broussard, Nik Sharma, Yana Gilbuena, Shakirah Simley, and Bryant Terry), ended with a poem (composed in real time and performed by Stephen Satterfield), and inspired many. After the event, I’ve procured some of the contributors’ books, subscribed to Satterfield’s Whetstone Magazine, and committed to learn more about the past, understand forces at work in the present, and remain resolute to effect positive change in the future.

So in this new year, on the dawn of a new day, I plan to support women and people of color in the food industry, in politics, and in all other walks of life. I hope you, too, will invest some time to listen to these and other voices and become an accomplice in the movement. These are a few resources to help along the journey:

Road Trip to Paso Robles

December 31, 2017 by Julie Lacy

Laid-back pace, stunning Central Coast vistas, and outstanding culinary options make Paso Robles the perfect road trip destination for Bay Area food and wine lovers

Paso Robles translates to “Pass of the Oaks.” Towering oak trees line the vines at Halter Ranch.

My husband and I live in Berkeley, California and often take day trips to Napa and Sonoma. But to celebrate our anniversary, we wanted to explore a wine region we’d never been before. So we booked four nights in Paso Robles. We fell in love with its rustic yet refined style and wines.

As I planned the trip, the first thing I did - as always - was research where to eat. Next: where to wine taste. Along with recommendations from our friends, Food & Wine Magazine provided a great list we used to make our selections. The Paso Robles Wine Country Alliance also has a fantastic site for planning a visit. Advance research is important to form a loose itinerary, but I often change plans midstream to prioritize recommendations from locals or self-discoveries along the way.

Day One: After driving a few hours south, we checked into our accommodations at Refugio - a lovely spot owned by the Paso Wine Man and his wife, prolific cookbook author Brigit Binns. We stayed in the Barn Suite but plan to return again soon to rent the whole house (with one additional suite) to gain use of Refugio’s open gourmet kitchen where Brigit occasionally hosts cooking classes. After a cat nap, we drove a few minutes to downtown Paso Robles for dinner at Artisan. The restaurant features locally sourced, sustainable, and organic products and offers tasty craft cocktails and a wonderful wine list featuring many local vintners. It was a great introduction to the local wines to start our exploration.

Day Two: With a long day of wine tasting ahead, we fueled up on a hearty breakfast at Kitchenette in Templeton where we devoured Hash Brown Croquettes, Mushroom and Parmesan Polenta, and San Luis Obispo’s Whalebird Kombucha, served on tap. Kitchenette is the kind of place you wish you had in your neighborhood with its warm staff, cool aesthetic, and soul-satisfying food.

After breakfast, we hit the road for an ambitious day of wine tasting, visiting each of these spots:

Wild Horse Winery - We loved their Pinot Noir and adorable (yet standoffish) llamas behind the tasting room. Upon request, the staff will give you carrots to win the llamas’ affection.
Turley - The knowledgeable staff and luscious Zinfandels made Turley our favorite of the day.
L’Aventure - Rhone style wines and beautiful vistas abound at this winery of modern design.
Niner - We treated ourselves to the tasting menu at Niner’s award-winning restaurant overlooking Heart Hill Vineyard along with the wine pairings - a most civilized way to explore the wines. The Grilled Romaine Salad paired with the 2014 Chardonnay was my favorite course, but we also loved the earthy Beet Risotto paired with a 2013 Sangiovese, and the Niner Barrel-Aged Coffee produced in collaboration with Joebella Coffee Roasters.
Grey Wolf Cellars - A part of Barton Family Wines producing numerous varietals served in a hip tasting room with shaded, outdoor seating to take in the views. On another visit, we’ll lunch there from Barton’s Kitchen Window behind the tasting room where you can enjoy comfort food options like a tri-tip sandwich or quesadillas.

Looking at Heart Hill Vineyard through a glass of Chardonnay during lunch at Niner

We pushed back our dinner reservation to ensure ample time to rehydrate and rest before our celebratory anniversary dinner at Thomas Hill Organics in downtown Paso Robles. We chose Thomas Hill Organics because it began as an organic CSA (community supported agriculture) that developed into a restaurant featuring their own organic produce and like-minded purveyors from the Central Coast. As you enter the restaurant and walk through the bar to an open-air courtyard, you pass a massive wall of wine signaling a key focus of the menu. With the assistance of our knowledgeable server, we selected a bottle of Thacher Working Holiday Pinot Noir to accompany our dinner; it paired nicely with our Pan Seared Scallops served on puréed cauliflower with duck bacon lardons, finger limes and basil oil and the entrees of Charred Black Cod and Niman Ranch Pork Chops.

Day Three: After a day of indulgence, we needed a nature break with a smattering of physical activity - planning only to drink in the Central Coast’s natural beauty before our scheduled tour at Hearst Castle late that afternoon. We started off with a short hike along the Estero Bluffs State Park, making several stops for photo ops. The bluffs jut out into the Pacific Ocean like arms extending a welcome home embrace to the sea as it meets the shore. Simply stunning.

My husband, Eric, perched atop Estero Bluffs at the center of a panoramic shot

Then, of course, there was lunch. On the recommendation of friends, we went to Sebastian’s, where you order your meal at the counter, saunter over to the adjacent Hearst Ranch Winery tasting room for a glass of wine or a local beer, and then eat outside on picnic tables. It was the perfect roadside comfort food we needed and conveniently located across the street from the Hearst Castle entrance. Eric opted for the Hearst Ranch Burger, while I chose the BBQ’d Pulled Pork sandwich. Both were delicious as were the onion rings. The portions are huge, so consider sharing when you visit!

The BBQ’d Pulled Pork Sandwich from Sebastian’s

Then we drove across the street to Hearst Castle for our Designing the Dream tour, which focuses on some of the architectural details of the estate - designed by Julia Morgan over the course of a three decade long collaboration with William Randolph Hearst. Some of my favorite features were the expansive views of the Central Coast from the Enchanted Hill and the beautiful tile work.

A view of the Roman Pool from the rear at the end of the Designing the Dream tour

After the tour we drove a few minutes down the coast to Moonstone Beach in Cambria to set up a blanket and watch the sunset. It was a spectacular show and tickets were free.

Yours truly taking in the view on Moonstone Beach, preparing for sunset. Photo credit: Eric. C. Lacy

Day Four: We hit the wine trail again after a quick stop at Kreuzberg Coffee on our way to Halter Ranch Vineyard. I cannot say enough good things about Halter Ranch and the 3-hour Excursion Tour we took with our guide, Ray. The tour - awarded Best Winery Tour by Sunset Magazine in 2015 - takes guests all around the property in a restored 1984 Land Rover Defender 110, providing wine and property education and tasting along the way. Halter Ranch uses sustainable farming practices and produces wonderful Bordeaux and Rhone style wines. Don’t miss a visit to this winery.

Granache Blanc grapes bursting on the vines at Halter Ranch

The first tasting of our Excursion Tour with a sweeping view of the Halter Ranch Vineyards

Luscious Ancestor Estate Reserve and the Ancestor Oak tree - one of the largest Coast Live Oaks

Lunch consisted of fish tacos and margaritas at Fish Gaucho back in Paso. Then a cave tasting at Eberle Winery before resting and working up our appetites again.

We stumbled upon a recently opened restaurant on a tip from a local while shopping in downtown Paso. The Hatch is a convivial rotisserie and bar with really incredible food in a casual atmosphere. The Grilled Caesar Salad with chicken fat croutons was outrageously good, as were the Fire Roasted Mushrooms, and craft cocktails. My favorite cocktail was the Harvest Moon with Bourbon, Cynar, Sweet Vermouth and Fig. A great find that will become a staple on future visits.

The Grilled Caesar with chicken fat croutons at The Hatch

We made a few other food discoveries over the course of our trip:

Pasolivo - An olive oil purveyor we discovered in its downtown Paso Robles tasting room next door to Thomas Hill Organics. On our next visit we plan to take a tour on their beautiful ranch. The Pasolivo Basil Olive Oil is delicious drizzled over heirloom tomatoes with a pinch of their Roasted Tomato Salt, and the Blackberry Balsalmic Vinegar is fantastic in a salad dressing to toss over winter greens, toasted pecans and a fresh chèvre.
Brown Butter Cookie Company - Don’t get me started. These cookies are insanely good. Stop into their store in Paso or Cayucos to sample the many varieties of cookies or just order them on line. They are perfect with a cup of coffee or espresso. So very decadent.

We covered a lot of ground on our first visit to Paso Robles, but there are so many other places on my list to try. To ensure a return visit soon, we joined Halter Ranch Winery and look forward to exploring more wineries in the Adelaida appellation such as Daou, Adelaida, and Tablas Creek Vineyard. Also on my list: a tour and tasting of cheese at Stepladder Creamery. If you have any other recommendations, please leave them in the comments section below.

Pictured: a few of the contributors to Feed the Resistance: Recipes and Ideas for Getting Involved