Where to eat in Paso Robles, California

Last week, we went to a road trip to the Central Coast of California. We visited Paso Robles, a great wine and food destination. Try these restaurants and let me know what is your opinion.

1. Thomas Hill Organics : What to order --- This is a nice place for a lunch, but it is very informal, not elegant at all. I ordered a salad of Grilled Shrimp Skewers, served with Zucchini Noodles, Basil, Mint, Cilantro, Avocado, Strawberries, Watermelon, and a Green Onion Relish. It had an Asian flavor and I have to be honest, I didn't like it a lot. The herbs were too overpowering and the sesame oil was too strong. Also, I was very disappointed with the bread. You know me, I am a home baker. I make my own bread at home: always soft, fresh, and delicious. At Thomas Hill, I ordered a roll to eat with my salad and the waitress gave me an old roll, so dense, dry, and hard.

My husband ordered the BLTA with Bacon, Spring Greens, Heirloom Tomatoes, and Avocado with Garlic Aioli. It came on a Ciabatta bread with a side of field green and quinoa salad with Basil Vinaigrette. I think he liked it, but it was huge. If you are a petite lady, avoid the sandwiches there. They are made for men.

We drank a whole bottle of Tempranillo and ordered the classical Chocolate Fondant for dessert. It was not the perfect execution, though. The inside was not liquid. It was more like a moist muffin, served with whipped cream, caramel sauce, and pomegranate seeds. The caramel sauce was super sweet, but the pomegranate seeds were tart and they balanced the whole treat. In conclusion, if you go there, expect fresh, organic ingredients from the farm, but not an extraordinary meal!



Grilled Shrimp Salad with Zucchini Noodles, Basil, Strawberries, and Watermelon





BLTA with Bacon, Spring Greens, Heirloom Tomatoes, and Avocado





Chocolate Fondant with caramel sauce and pomegranate seeds

2. Il Cortile : What to order --- We went to Il Cortile on a Friday night. We had a reservation and I am glad we did. It was full and there were people waiting at the front. We started with a Insalata caprese - seasonal heirloom tomatoes with fresh burrata, basil, and balsamic vinaigrette. The burrata cheese was so creamy, fresh, and decadent. The heirlooms were sweet and juicy. A perfect beginning to a great night. 

We opened a bottle of Velvet Burgundy and continued with our main courses. I got the Filetto di salmone - grilled salmon with fresh olive oil, lemon and herbs, served with white sweet potato puree and julienne cut sauteed vegetables. The puree was too buttery for my taste buds, but thanks God it was a very small serving, so I was able to finish it. The salmon was too overcooked. I think the chef forgot that salmon should be cooked to medium (pink inside).

My husband ordered the pasta verdi al frutti di mare: it was a tarragon infused pasta with shrimps, scallops, clams, and mussels in a white wine sauce. It was not a spectacular dish, but it was a reasonable size and it looked great.

The Tiramisu al Vin Santo was probably the best part of this whole meal. It was like a traditional serving of tiramisu, but it was so light and fluffy. Sweet, but with bold flavors from the coffee! Overall, the service was great. Our waitress was very polite and willing to help with the selections. Salute!



Insalata caprese with seasonal heirloom tomatoes and fresh burrata cheese




Grilled Salmon with white sweet potato puree



Pasta verdi al frutti di mare (tarragon infused pasta)



Tiramisu al Vin Santo: fluffy deliciousness

3. Artisan : What to order --- Hands down, this is the best restaurant in Paso Robles. For lunch on a beautiful Saturday morning (after going to the Farmer's Market at the City Park Downtown), I ordered the Roasted Salmon (this time prepared medium) with sesame sauteed green beans, red quinoa, and garden heirloom yellow tomatoes. IT WAS SUPER DELICIOUS! Oh, and the local wine (Tolosa, Chardonnay "no oak", was the perfect match, crispy, refreshing with peach notes).

My husband got the lamb leg french dip sandwich, served with pimiento cheese and lamb neck jus for dipping. It was big, but delicious. A little bit messy to eat, but worthy! He tried a Chinese beer (Tsingtao): malty flavor, with a nutty sweet taste.

For dessert, a great autumn classic: Pumpkin Cheesecake, served with dulce de leche ice-cream and toasted pepitas. WONDERFUL, so tasty. The texture was between Mexican flan and creme brulee. And yes, the top was nicely bruleed. Such a great experience!

 

Roasted Salmon with sesame green beans and yellow heirlooms

Lamb leg Sandwich with pimiento cheese and lamb neck jus




Pumpkin Cheesecake with dulce de lech ice-cream and pepitas!



Californian cuisine

Two months ago we moved from Texas to California. This decision was one of the best we have ever made. California is beautiful, plentiful, and one of the best states in this country. It produces the majority of fruits and vegetables year round. Here, in Bakersfield, you can find local table grapes, almonds, avocados, and other amazing local ingredients. I got really inspired and decided to remake some of my favorite recipes. Also, I decided to take more professional photos, so here are the new shots. I hope you enjoy them !



Making avocado-yogurt-cumin dip




How to plate a main dish. Butternut squash puree has great color.




Breakfast: homemade ciabatta with boiled egg, avocado, and grape tomatoes



Where to eat in Washington, D. C.

Washington D. C. is a great destination for foodies. It has some of the best restaurants in the country. Try one of these places and you are going to be amazed!!!

 1. Blue Duck Tavern - We went to Blue Duck Tavern for a delicious brunch. The place is very popular, so it was very busy and we had to wait a lot for our food. However, the food was delicious. I tried the Crispy Skin Salmon from Scuna Bay, BC. It was served with cucumber, smoked roe, and sorrel cream. It was so rich and perfectly cooked. It does not come with a side dish, so you will need plenty of bread...My husband ordered the Fried Chicken Liver with sweet peppers relish, smoked gouda grits and fried eggs. He loved it. For dessert, we decided to try the new addition to the menu: Peanut Butter and Jelly Bar with Salted Caramel Cream and Whipped Cream. It was SUPER SWEET, so I couldn't eat more than two-three bites.

Fried Chicken Liver with Fried Eggs and Smoked Gouda Grits

Crispy Skin Salmon with smoked roe and sorrel cream



Peanut Butter and Jelly Bar with Salted Caramel Cream



 2. Lafayette - This was such a great Saturday brunch! The service is top-notch, the restaurant is located in the Hay-Adams hotel, just in front of the White House. Elegant tables and refined flavors. I got the Tuna Nicoise Salad: multi-colored potatoes, soft boiled eggs, lemon white anchovies, olives, french beans, and butterhead lettuce. It was scruptuous and unbelievable!!! The best one I have ever tried. My husband opted for the Poached Eggs Benedict, served with Italian Porchetta, asparagus spear, and Hollandaise Sauce. But the best part was the dessert. Mayorga Coffee Cremeux (Dark Chocolate Mousse, Chocolate Crunch, Salted Caramel Glaze, and Mayorga Coffee Ice Cream). So creamy, great balance between the chocolate and the coffee flavors :)



Poached Eggs Benedict with Italian Porchetta





Tuna Nicoise Salad with white anchovies and soft boiled egg





Mayorga Coffee Cremeux (Dark Chocolate Mousse, Chocolate Crunch, Salted Caramel Glaze)



3. Proof - Very nice restaurant. Great for a date night. We started with a selection of 3 cheeses: 1) Lou Bergier Pichin (cow, Italy): semi-firm, velvety, buttery, mushrooms, thistle, like a camembert; 2) Pata Negra (goat, Spain): semi-soft, washed rind, pungent, tangy, intense; 3) Idiazabal (sheep, Spain): firm, smoky, nutty, and tangy. They were served with toasted walnut bread, dried figs, apple sauce (a little bit acidic), and honey. We ate all the honey, but left the apple sauce. My entree was very well served (good portion): Grilled Block Island Swordfish Loin with fennel, castelvetrano olives, and tomato confit. It tasted like Puttanesca Sauce. Delish. My husband tried the Roasted Organic Chicken Breast: goat cheese-wild mushroom stuffing, rapini, creamy polenta. We also ordered a bottle of wine: Cantele Salice Salentino (2008). The dessert was very Thanksgiving oriented: Pumpkin Cheesecake: super creamy, graham crackers crumble, fresh cranberries, and maple ice cream. It was very small, but at the same time, super rich!



Lou Bergier Pichin, Pata Cabra, and Idiazabal Cheeses



Roasted Organic Chicken Breast with creamy polenta



Grilled Block Island Swordfish Loin with fennel, castelvetrano olives





Pumpkin Cheesecake with maple ice cream



 4. Ripple - Very cozy place, tiny space, but big flavors. Start with a selection of cheeses: 1) Carr valley "snow white"- a creamy white goat cheddar, aged for 6 months; deep, complex flavor with pleasant earthy tones (La valle, WI); 2) Arrigoni "tallegio"- rich and beefy with a slight saltiness, soft velvety washed rind formerly used as currency (Lombardia, Italy). A bottle of wine complements the delicious meal: "Primitivo" de Puglia Primaterra. Try the pine-smoked albacore tuna, served with millet, chesnuts, kale, and oyster emulsion. It is so tasty! My husband decided to try the roasted spinach mackerel, served with blood sausage, broccoli, black walnuts, and celeriac jus. As always, the best was the dessert: DARK CHOCOLATE MOUSSE, prailline feuilletine, smoked white chocolate ganache, caramel sauce, and cocoa nibs. LOVELY.



Snow white goat cheddar and arrigoni tallegio





Roasted Spinach Mackerel, blood sausage, broccoli, black walnuts




Pine-smoked albacore tuna, millet, chesnuts, kale, oyster emulsion





Dark chocolate mousse, prailline feuilletine, smoked white chocolate ganache



5. Tosca - Excellent restaurant. As usually, we started with the cheese plate: talegio with strawberry sauce; gorgonzola with honey and sweet nuts; wine-infused sheep cheese with grapes; parmegiano with micro-greens and balsamic vinaigrette. A good start. But then, the main dishes were outstanding. I ordered the Grilled Spanish sea bass with chestnut and butternut squash puree, baby carrots, Chioggia beets and fresh olive oil. Tosca makes fresh pasta everyday, so definitely try their specialty: Spinach ravioli filled with roasted veal, Prosciutto, and pistachio Mortadella with a red wine reduction. The dessert menu is pretty much modern Italian. The chef's modernized tiramisu was delicious.



Amuse-bouche



Cheese plate: talegio, gorgonzola, parmegiano, wine-infused sheep cheese



Grilled Spanish sea bass with chestnut and butternut squash puree





Spinach ravioli filled with roasted veal, Prosciutto, and pistachio Mortadella





Chef's modernized tiramisu



End of summer meals

It is still hot outside, but some how, the produce at the Farmers Market is getting a little bit "end of summer" type. Here are some ideas for what to cook with fruits and vegetables from these months markets:



Beautiful flowers




Tilapia Tacos with Peach-Avocado-Tomato Salsa



Ganache cake, strawberry coulis, ground pistachio



Flaxseed tortilla, sun-dried tomato tapenade, cheddar cheese tostada




Roasted Butternut Squash, arugula, and pine nuts salad




Arugula is the final touch to the tilapia tacos




Classic Creme Caramel with fresh raspberries




My lunch: Israeli couscous, grilled eggplant, zucchini, red bell peppers, and goat cheese




Confetti couscous with grilled ratatouille vegetables




Prunes and arborio rice pudding




My favorite end of summer salad! Add a slice of bread for a better taste!




Goat cheese, caramelized onions, pears, and prosciutto pizza




Portobello Mushroom Burger with Goat cheese and Red Bell Peppers. Add a side of sweet potatoes.




Tea time has never been sooo elegant




Caramelized onions, pear, mozzarella cheese, and herbed shrimps flatbread




The best risotto: butternut squash, slow-roasted tomatoes, shrimps Provencal




Dinner with friends from Colombia :)




Elegant table, even when we are moving




The name-place cards are so original!




Add slow-roasted tomato to my all time favorite grilled ratatouille salad




Herbed goat cheese ball is all you need to dress up this antipasto salad