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Megan, Miho, April, Alyx
March 1, 2023
Eat, Featured, Spring 2023 – Issue 39

Edibles of Edible

Treats for the mind and body at San Luis Obispo County dispensaries.

Alisal Ranch BBQ
March 1, 2023
Community, Featured

Alisal Ranch hosts BBQ retreat with wine pairing at Santa Ynez vineyard

A 3-day retreat at Alisal Ranch in Santa Ynez helps get both first timers and seasoned pitmasters ready for a summer behind the grill.

March 1, 2023
Drink, Featured, Spring 2023 – Issue 39

Wildfire Woes

California vineyards may survive the flames but smoke is choking crops in a different way.

November 30, 2022
Eat, Winter 2022 - Issue 38

Celebrating Chinese New Year

Annie Yu, San Luis Obispo cooking class instructor @sloasiancooking, enjoys introducing to friends the red envelopes of cash, customary red clothing and symbolic foods enjoyed duri...

SLO County represented at Big Sur Food & Wine Festival
November 3, 2022
Community, Featured

SLO County represented at Big Sur Food & Wine Festival

One of California’s most breathtaking natural venues will soon play host to the most mouthwatering cuisine. The annual Big Sur Food and Wine Festival begins Thursday and a dish f...

Taste of Local
September 8, 2022
Community, Food

Come Hungry to this California Food Festival

Just a few miles south of SLO County, Ventura’s Taste of Local offers delicious bites and sips.

Diwali Dishes 1
September 1, 2022
Community, Eat, Fall 2022 – Issue 37, Featured

A Feast for the Festival of Light

A five-day festival that honors the victory of light over darkness, Diwali is one of the most popular holidays in Indian culture.

September 1, 2022
Drink, Fall 2022 – Issue 37, Featured

From the Crops to the Classroom

San Luis Obispo County wineries fund scholarship that helps first generation farm workers and family attend college.

SLODOCo Donuts Variety
September 1, 2022
Eat, Fall 2022 – Issue 37, Featured

Dreaming of Donuts

How Cambodian refugees used fried dough to survive their new lives in California.

March 20, 2022
Eat, Spring 2022 – Issue 35

On the Grow 

A pair of urban mushrooms farmers in Oakland launch Back to the Roots to introduce children and adults to the world of homegrown food.

March 11, 2022
Eat, Spring 2022 – Issue 35

Fresh off the Press

Olives harvested at two north county farms pack a flavor punch that does the body good.

December 28, 2021
Community, Winter 2021 – Issue 34

Tupperware Drag Queen

How a familiar kitchen appliance became fabulous thanks to a flamboyant California saleswoman.

December 13, 2021
Eat, Winter 2021 – Issue 34

The Spice of Life

Few scents embody the holidays quite like the nutty aroma of nutmeg, intensity of clove and gentle nip of cinnamon. These warming spices are used in everything from baked goods to ...

December 1, 2021
Drink, Winter 2021 – Issue 34

An Invitation to Agriculture

Cass Winery among the SLO County farms and vineyards to offer hands-on agritourism experience.

September 16, 2021
Drink, Fall 2021 - Issue 33

Wine Club Promotes Diversity and Inclusion

Natural Action puts your money where your mouth is.

September 7, 2021
Eat, Fall 2021 - Issue 33, Featured

Breaking Bread in SLO County

Any way you slice it, bread creates community.

August 15, 2021
Community, Eat

A Farm to Fork Feast in California

Local chefs prepare meals in the fields of San Simeon, L.A.

June 6, 2021
Community, Featured, Summer 2021 - Issue 32

Historic San Luis Obispo Farmers’ Market Returns

On a warm Thursday night in the summer, a bustling crowd of locals and tourists alike swarms the Downtown San Luis Obispo Farmers’ Market, darting from booth to booth like honey ...

May 31, 2021
Eat, Summer 2021 - Issue 32

McConnell’s Ice Cream is a Scoop of Summer

When it touches the cold, velvety globe of frozen cream atop a crunchy sugar cone, Michael Palmer’s tongue is not only searching for the chunks of corn bread tucked inside his fa...

April 26, 2021
Community, Eat, Spring 2021 - Issue 31

How Madonna Inn’s Pink Champagne Cake Became An Institution

A toast to 50 years of celebrations. Childhood memories of growing up at the historic Madonna Inn include, for Audrey Pearce, the granddaughter of its proprietors Alex and Phyllis ...

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    March 5, 2026

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    Edible SLO Spring 2026 - Issue 51
    March 1, 2026

    Rise & Shine: Edible San Luis Obispo Spring Edition Available Now

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    February 27, 2026

    Credits Roll on Sundance Film Festival in Park City

    🌞 Rise & Shine: Edible San Luis Obispo Spring Edit 🌞 Rise & Shine: Edible San Luis Obispo Spring Edition Available Now 🌸

Does the sunrise mark the start of your day, or the end? Mornings, however early or late they begin, can bring us joy before we embrace each day. And there are countless people who help make that magic happen: Staff in fields, coffee shops, diners, restaurants and more work through dawn while we finish our REM sleep cycle, ensuring we have that delicious bite or drink that is critical to our morning routine.

This spring issue shares the stories of the early birds and the traditions that work can bring. So sit down and make this issue part of your own morning routine. As always, we appreciate your support — both reading through and connecting with the people and businesses in this issue.
    🎉 The Rhone Rangers Experience is BACK in Paso Rob 🎉 The Rhone Rangers Experience is BACK in Paso Robles, March 20 - 21, 2026, bringing together 80 Rhone-focused wineries from across the U.S. for one unforgettable weekend. From Picpoul Blanc and Viognier to Syrah and Grenache, this is the chance to taste wines the sparked the American Rhône wine movement, and straight from the winemakers who make them.
 
🍷Don’t miss the Grand Tasting on Saturday, March 21st.🍷
 
Meet the producers, discover rare blends, and sip through the best Rhône varietals and blends the country has to offer.
 
Visit rhonerangers.org for a complete winery listing.

Full link in bio! 🎉
    If these walls could talk… “From inside the histor If these walls could talk… “From inside the historic whitewashed brick building that holds up the corner of a timeless city block in Pismo Beach, Pismo Fish & Chips has been producing classic beach fare since 1963. Surrounded by original décor, the red vinyl booths serve as a time machine for those who want a taste of history.

One could imagine what this block of Cypress Street looked like more than 60 years ago, when Pismo Fish & Chips first opened its doors. In the 1950s, this building previously operated as a laundromat in a growing town that was then home to about one thousand residents. Back then, the streets bustled with rumbling sedans and neon ballroom signs attracting movie stars and locals along with families seeking a new life in America.“

@pismofishandchips has always been a family affair. Starting with the Zechners who originally immigrated from Holland in 1959. The restaurant opened in 1963 and only changed hands in 2014 when Karishma and Arpan Smith took ownership. the Smiths decided to use the restaurant’s origin story as their compass moving forward. Stoic portraits, a cuckoo clock and a mural of windmills and grassy fields are all original fixtures that remain. In maintaining the original style, they also preserved the recipes and stories.

“If These Walls Could Talk” is featured on Winter ‘25, Issue number 50.
Words by @ericajthatcher 
Photography by @stephenheraldo
    🎟️ GIVEAWAY TIME 🎟️ 🎉 Enter to win an TWO Orchest 🎟️ GIVEAWAY TIME 🎟️

🎉 Enter to win an TWO Orchestra level tickets to @kalpenn at the @pacslo presented by @calpolyarts on February 26th!

➡️ TO ENTER:
1. LIKE this post
2. FOLLOW @edibleslo and @calpolyarts 
3. COMMENT and TAG who you want to take along on this night out!
4. Share this to your stories tagging @edibleslo and @calpolyarts for a BONUS entry

Winner will be chosen on February 17th. We will DM winner on how to claim prize.
    A new Mediterranean gem landed in Paso 👀 Meet Emr A new Mediterranean gem landed in Paso 👀

Meet Emre, now open inside AVA Hotel—serving up fresh seafood, house-made dips, and flame-grilled meat skewers cooked over a red oak open-fire grill. Pair it all with beautifully crafted cocktails and you’ve got a dining experience worth lingering over.

Next time you’re in Paso Robles, be sure to give Emre a try. It’s one you’ll want to come back to. 🍸🔥

📸: @simpledaysocial
    Chef Charlie Palmer (@chefcharliepalmer), who live Chef Charlie Palmer (@chefcharliepalmer), who lives in Healdsburg, California, has been keenly aware of the Paso Robles area for years and plans to highlight the wines and local farms and purveyors on his menu.

“Paso Robles has all the raw ingredients — world-class wine, incredible local producers, growers, ranchers and a deep sense of community,” says Charlie, Founder of Charlie Palmer Collective. “I’m thrilled to be creating three new concepts that not only reflect the spirit of this region but also aim to put Paso on the national map as a true culinary destination.”

The three establishments he believes will light that spark are a modern restaurant with California ingredients, an upscale Western bar and lounge with cocktails and hearty fare, and a place for drinks and “unfussy” fare. They’re based in the Paso Robles Inn and The Piccolo.

“The new concepts will highlight the greatest wines that are being made in Paso, side-by-side with the greatest wines of the world, whether it be Old World wines, French wines, or wines from Napa or Sonoma,” he says. “That’s the way to tell the story.”

Peregrine Hospitality (@peregrinehg) recently purchased the Paso Robles Inn and sister property, The Piccolo. General Manager Erica Fryburger says, “Our goal at the Paso Robles Inn has always been to create a space where the community can come together and create lasting memories.”

In that vein, Peregrine Hospitality is partnering with Charlie and his team to bring their distinctive touch to the three dining venues. Paso Robles has rich soil, which will allow him to pull from local produce for new dishes. “I want it to be hyper local, by doing our homework and really understanding the language of food in Paso,” Charlie explains.

- - - 

“Starstruck” was featured in our Winter 2025 Issue No. 50.
Words by @lindareedauthor 
Illustrations by @anna_eats_colors

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