Amuse Bouche: Spring 2025
Written by Renee Roragen
The Richness of Farm Life
Started by Artem and Tatiana Sorokina and supported by their two sons, the family-run California Lavender Honey Farm combines sustainable agriculture with wellness and education. Known for its honey and lavender, candles and natural skin care products, the farm also serves as an immersive educational platform. Guided tours offered year-round delve into sustainability practices, the world of bees and beekeeping, and the therapeutic benefits of lavender and honey. Scheduled weekend farm events include yoga, sound healing, the popular CREATIVI-TEA sessions (a tea-based twist on arts and crafts) and visits to the farm’s Bee Museum. Open on weekends by appointment. 6380 Hawk Ridge Place in San Miguel.
No Taste Like Home
Firstfruits Farm SLO is an entirely volunteer-run nonprofit dedicated to combating food insecurity in San Luis Obispo County, where one in five residents experience food insecurity. Since its establishment in 2013, this eco-conscious farm has grown over 30 varieties of fruits and vegetables using organic, sustainable practices, while offering harvested crops freely to community members in need. The orchard grows seasonal crops from nectarines, plums and apples to tomatoes, peppers and hearty root vegetables. The operation is rooted in the simple idea of bringing first-choice produce to food pantries. The farm has grown into a vital community resource, fueled by volunteers of all ages and backgrounds. For planting, harvesting or helping with farm care, volunteers are always needed and welcomed to join the mission of caring for both the earth and neighbors in need.
Wine Time
Established in 1999 with the planting of vines, Brenda and Duane Wolgamott named their family property Marin’s Vineyard after their 7-year-old daughter, who is now the winemaker. Originally focused on selling grapes, the family began making small batches of wine in 2004. After earning a degree in wine and viticulture at Cal Poly, Marin became the head winemaker in 2014. She’s grown viognier, cabernet sauvignon and Malbec grapes, and crafts wine made almost exclusively from the vineyard’s own fruit. The Wolgamotts recently relocated the tasting room from their hometown of Lockwood to a downtown space in Atascadero that’s equipped with an inviting outdoor area to accommodate larger groups. The move has brought fresh energy to their winemaking tradition. 5983 Entrada Avenue in Atascadero.
Serving Kindness
A California nonprofit conceptualized in the early days of the pandemic, Lasagna Love has grown into an international movement delivering homemade lasagnas to anyone in need — no questions asked. The San Luis Obispo County chapter began in October 2020 and is led by Regional Director Bethany Williams. “If you got your heart broken or lost your job, or don’t know how to cover rent, you should definitely have some lasagna,” says Bethany. Volunteer lasagna makers coordinate with recipients to meet dietary preferences and arrange doorstep deliveries, all free of charge. Today, Lasagna Love has chapters in every U.S. state, as well as in Canada and Australia, delivering thousands of lasagnas weekly while fostering kindness and community connection.
Ditch the Dishes
Kula Hawaiian Kitchen (or KHK), owned by husband-and-wife team Chris and Ayako Williams, opened in August as part of their already established Kula Vineyards & Winery in Atascadero. Inspired by the Williams’ time living in Hawaii, KHK recreates classic island comfort food, offering from scratch-made dishes like teriyaki chicken, spam musubi, kalbi short ribs and the favored Kalua pork, which is prepared by wrapping the pork in banana leaves and smoked for hours until tender and falling apart. Each element of their dishes, from sauces to seasonings, is crafted onsite. The owners plan to introduce beer brewed in-house in 2025. 6200 El Camino Real in Atascadero.
No Reservation Needed
Bubbles & Tea Coffeehouse in Nipomo was born from a shared vision of Maricruz Sanchez and her mother, Reynalda Sanchez, to bring the community together without a long drive for quality coffee, evening social events or a place to relax over a glass of wine. Maricruz, whose background includes years as Wine Club Coordinator at Laetitia Vineyard & Winery, brought her passion for both coffee and wine to the business, where patrons enjoy not only crafted lattes but also sparkling wines for celebrating life’s everyday moments. The menu reflects a blend of tradition and the family’s entrepreneurial spirit, with dishes like homemade tamales that harken back to their early days of selling them door to door. 338 West Tefft Street, Suite B in Nipomo.
Thai Spice and Spirit
Opened near the end of 2024, Thai Easy Bowl is the latest concept by owner Anek Thammuenyong who founded Thai BBQ & Combo in Paso Robles and Thai Elephant in San Luis Obispo, Pismo Beach, Morro Bay and Atascadero. The new venture focuses on a slimmed down menu of Thai street food, from pad krapow moo (ground pork sautéed in chili garlic sauce and served with steamed rice and an over easy egg) to khao man gai (seasoned steamed chicken in a Thai chili sauce). Round out the meal with the mango sticky rice dessert. 13 Santa Rosa Street in San Luis Obispo.
It's a Spring thing
Enjoy this delectable, non-dairy olive oil cake by Alexandra Fletes of Kiler Ridge Olive Farm. It calls for using Kiler Ridge’s Coratina, the farm’s most buttery variety of olive oil, a fat that is an easy substitute in recipes calling for cooled, melted butter.
We invite readers to join fellow Edible community members to celebrate spring with brunch and an olive farm tour on Sunday, May 4. Learn more about it and how to sign up on our website.
Vanilla Chai Latte Olive Oil Cake
Serves 16
INGREDIENTS
1 tablespoon plus 1⅓ cups extra virgin olive oil (Kiler Ridge Coratina recommended)
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons ground cardamom
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons ground ginger
1½ teaspoons sea salt
3 large eggs
1¼ cups coconut cream
1 cup sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Chai spice, for dusting
PREPARATION
Step 1
Prepare a 9-inch springform or Bundt pan by lightly coating with up to 1 tablespoon olive oil and lining bottom with parchment paper. Preheat oven to 350 degrees F. In large bowl, whisk together flour, baking soda, baking powder, ground spices and salt.
Step 2
In medium bowl, add eggs, coconut cream, 1⅓ cups olive oil, sugar and vanilla. Use mixer to beat together until light and creamy, about 5 minutes.
Step 3
Add wet ingredients to dry and mix on low speed until well combined. Pour batter into prepared pan and bake for 1 hour, or until toothpick inserted into cake comes out dry. Let cool. Carefully remove cake from pan. Dust with powdered sugar and chai spice.
