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May 15, 2019
Eat, Summer 2019 - Issue 24

The Fork Not Taken

Eating utensils from around the world.

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    🙌 Monday recipe time! This week we’re shoutin 🙌 Monday recipe time! This week we’re shouting out this Asparagus & Lemon Risotto. It’s creamy, zesty, and just waiting to be your new fave weeknight dish. ➡️ Try it out, give it your twist, and don’t forget to tag @edibleslo — we wanna see how it turns out! 👩‍🍳: @pair_with_chef_rachel 📸: @hm_imagery
    🌊💎 “With a population just shy of 2,400, i 🌊💎 “With a population just shy of 2,400, it truly is one of the last small California beach towns. It enjoys a serene seaside location surrounded by rolling hills and ranch land. Its temperate weather encourages a myriad of outdoor activities. ✨To add to its allure, Cayucos has a robust food scene for such a small town. Each restaurant seems to have found its own little niche. When it comes to ambience, an ocean view is rivaled only by a peaceful garden atmosphere. Food options run the gamut from Mexican food to gluten-free blue corn waffles, fresh donuts or a steaming cup of cappuccino, award-winning clam chowder or nationally recognized brown butter cookies.“ ❤️ “The heartbeat of our town is still really strong thanks to the support of our community.” — Jeniece Grimshaw, owner of @bijou.bakery. “Coastal Crown Jewel” is featured in spring 2025, Issue 47. Words by @katycasafestiva 📸: @rubywallau & @stephenheraldo
    🌞🍅🥚Brunch just got a serious upgrade with 🌞🍅🥚Brunch just got a serious upgrade with this egg and pesto quiche—flaky, flavorful, and packed with local goodness. Recipe by the talented Chef Candice Custodio (@chefcandice) - this one’s a must-try!
    Our sweet dreams have been answered. ✨ After mul Our sweet dreams have been answered. ✨ After multiple food-loving Edible team members raved about a Korean dessert cafe - not in LA’s Koreatown, and not up in San Jose – but right here in San Luis Obispo, we didn’t quite believe it. But here it is! Touch by Angels Café (@touchbyangelscafe) serves 🍧 traditional bing soo – the fluffy, shaved ice dessert topped with condensed milk and a variety of popular fixins like fruit and mochi 🐟 taiyaki - a crispy, golden fish-shaped pastry stuffed with sweet fillings of custard, chocolate or red bean ☕️ tea and coffee These bites of joy are served by part time employees with disabilities, and in a welcoming space where everyone thrives. Let’s show support for this sweet spot! #EdibleSLO #CentralCoastEats #foodmagazine #KoreanDessert #sanluisobispocounty 📸: @littleeyes.bigworld
    🥯Fresh bagels, deep roots, and community love. 🥯Fresh bagels, deep roots, and community love. ❤️We talk to Brenda Hock about the history of the bagel and how she creates space for tradition, connection, and culture to rise. Words: @ajabgoare Illustrations: @coffeencrayons ➡️ Read “Crumb Chronicles” in the Spring ‘25 issue. EXCERPT: Brenda has been making bagels for decades, including the 25 years she taught breadmaking. Before making bread, she was dealing with a different kind of “dough” as a bond trader on Wall Street. After she was laid off, she took up cooking school and went on to be a restaurant reviewer in Poughkeepsie, where her love of eating inspired a desire to learn to bake. “I gifted myself bread baking classes at the Culinary Institute of America, then I attended a bread camp in San Francisco,” she explains. Illustration of making bagels Years later in 1999, after some time running a catering business, a leap of faith brought her to San Luis Obispo. As a member of two local synagogues, Brenda wanted to help bring in extra money to her place of worship in a feasible way. So, she hosted a baking class on site to teach, where congregants could pay to learn bagel, bialy (a traditional bread roll) and babka (a sweet braided bread) baking basics. The money went back into the synagogue. “I feel a strong connection to traditions,” says Brenda. “Judaism has a deep connection to food and hospitality.”
    📖 Story time: When our friends / colleagues / c 📖 Story time: When our friends / colleagues / confidants at @edibleventuracounty and @ediblesb proposed teaming up on a special issue focused on sustainable weddings, we had to say YES. 🍽️🍷🥂 Like the mission of our food publications, we knew that crafting unforgettable experiences could still be a celebration while honoring our planet and local communities. 🌎 🥰 We are in love with this @edibleweddingscentralcoast issue, and not just because it’s all about love and weddings (though, that sure does help). 🩷 We love and appreciate how it offers practical ways to prioritize sustainability and highlights couples who incorporated some methods into their own weddings. The world is our classroom! And it still has recipes, profiles and beautiful imagery that are the familiar stalwarts of our seasonal Edible magazines.  ➡️ We hope you pick up a copy and bask in the love too. It’s available throughout SLO, Santa Barbara, Ventura and parts of LA counties now, at wedding venues, tourism offices, hotels, event vendor sites, vacation rentals and many of our traditional Edible distribution points.  ✨ So many talented people across the Central Coast worked on this magazine and willed it into existence. For now, we’ll shout out those special contributors of San Luis Obispo County who made this a pretty rad magazine: @brookenicoleevents @idlewildfloral @farmermaidflowers @louloucheesegirl @fusillofoto @elevatdmedia @catefurtado @allmystarsphoto @sarahkathleenphoto @alchemistsgardenca @calicoastwine @loveridgephotography @kelleywphotos @honeyjocreativeco @confettilife @lalomitaranchweddings @ashleyraestudio; thank you for taking the initial seed of an idea, and helping it to bloom. 🌷
    Warm spices, local roots. Our Vanilla Chai Latte O Warm spices, local roots. Our Vanilla Chai Latte Olive Oil Cake brings the soul of the Central Coast to your table, featuring buttery Coratina olive oil from @kilerridgeolivefarm. Dairy-free, rich, and perfect with your afternoon cup. #EdibleSLO #CentralCoastEats #OliveOilCake #KilerRidgeOliveFarm #SupportLocalFarms Enjoy this delectable, non-dairy olive oil cake by Alexandra Fletes (@alexandra.fletes.food 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.
    🌿🐰Hop into sustainability this Easter! 🐣 🌿🐰Hop into sustainability this Easter! 🐣 🎨 Easter is just around the corner! Build a basket full of love—with locally sourced treats, eco-friendly goodies, and artisan treasures that support our SLO County community. Products: 1. @mamaganachechocolate 2-7. @slogeneralstore 3-4. @ecokidsusa 6. @yarn_tootin_yall 8. @hambly_farms 9. @pageofarthistory 10. @lovepipsticks #SustainableEaster #ShopLocalSLO #EdibleSLO #EcoEasterBasket
    👩‍🍳 Pantry Clean-Up Casserole The tradit 👩‍🍳 Pantry Clean-Up Casserole The tradition of spring cleaning usually involves reorganizing the junk drawer and shuffling out tattered clothing, and this recipe applies that practice to the pantry. Decluttering all those canned goods and extra ingredients offers a fresh – and scrumptious – start. 👩‍🍳: @pair_with_chef_rachel 📸: @hm_imagery Recipe featured in Issue 47/Spring ‘25: “In Season: Spring Sustenance” Excerpt: “A wealth of produce begins to emerge at markets in the spring, which is exciting for cooks — whether it’s your profession or not. Fresh greens and vibrant flowers can be used to adorn plates in both restaurants and homes. These recipes showcase flavors of the season with a touch of warmth to ease the transition from winter to spring.”
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    🙌 Monday recipe time! This week we’re shoutin 🙌 Monday recipe time! This week we’re shouting out this Asparagus & Lemon Risotto. It’s creamy, zesty, and just waiting to be your new fave weeknight dish. ➡️ Try it out, give it your twist, and don’t forget to tag @edibleslo — we wanna see how it turns out! 👩‍🍳: @pair_with_chef_rachel 📸: @hm_imagery
    🌊💎 “With a population just shy of 2,400, i 🌊💎 “With a population just shy of 2,400, it truly is one of the last small California beach towns. It enjoys a serene seaside location surrounded by rolling hills and ranch land. Its temperate weather encourages a myriad of outdoor activities. ✨To add to its allure, Cayucos has a robust food scene for such a small town. Each restaurant seems to have found its own little niche. When it comes to ambience, an ocean view is rivaled only by a peaceful garden atmosphere. Food options run the gamut from Mexican food to gluten-free blue corn waffles, fresh donuts or a steaming cup of cappuccino, award-winning clam chowder or nationally recognized brown butter cookies.“ ❤️ “The heartbeat of our town is still really strong thanks to the support of our community.” — Jeniece Grimshaw, owner of @bijou.bakery. “Coastal Crown Jewel” is featured in spring 2025, Issue 47. Words by @katycasafestiva 📸: @rubywallau & @stephenheraldo
    🌞🍅🥚Brunch just got a serious upgrade with 🌞🍅🥚Brunch just got a serious upgrade with this egg and pesto quiche—flaky, flavorful, and packed with local goodness. Recipe by the talented Chef Candice Custodio (@chefcandice) - this one’s a must-try!
    Our sweet dreams have been answered. ✨ After mul Our sweet dreams have been answered. ✨ After multiple food-loving Edible team members raved about a Korean dessert cafe - not in LA’s Koreatown, and not up in San Jose – but right here in San Luis Obispo, we didn’t quite believe it. But here it is! Touch by Angels Café (@touchbyangelscafe) serves 🍧 traditional bing soo – the fluffy, shaved ice dessert topped with condensed milk and a variety of popular fixins like fruit and mochi 🐟 taiyaki - a crispy, golden fish-shaped pastry stuffed with sweet fillings of custard, chocolate or red bean ☕️ tea and coffee These bites of joy are served by part time employees with disabilities, and in a welcoming space where everyone thrives. Let’s show support for this sweet spot! #EdibleSLO #CentralCoastEats #foodmagazine #KoreanDessert #sanluisobispocounty 📸: @littleeyes.bigworld
    🥯Fresh bagels, deep roots, and community love. 🥯Fresh bagels, deep roots, and community love. ❤️We talk to Brenda Hock about the history of the bagel and how she creates space for tradition, connection, and culture to rise. Words: @ajabgoare Illustrations: @coffeencrayons ➡️ Read “Crumb Chronicles” in the Spring ‘25 issue. EXCERPT: Brenda has been making bagels for decades, including the 25 years she taught breadmaking. Before making bread, she was dealing with a different kind of “dough” as a bond trader on Wall Street. After she was laid off, she took up cooking school and went on to be a restaurant reviewer in Poughkeepsie, where her love of eating inspired a desire to learn to bake. “I gifted myself bread baking classes at the Culinary Institute of America, then I attended a bread camp in San Francisco,” she explains. Illustration of making bagels Years later in 1999, after some time running a catering business, a leap of faith brought her to San Luis Obispo. As a member of two local synagogues, Brenda wanted to help bring in extra money to her place of worship in a feasible way. So, she hosted a baking class on site to teach, where congregants could pay to learn bagel, bialy (a traditional bread roll) and babka (a sweet braided bread) baking basics. The money went back into the synagogue. “I feel a strong connection to traditions,” says Brenda. “Judaism has a deep connection to food and hospitality.”
    📖 Story time: When our friends / colleagues / c 📖 Story time: When our friends / colleagues / confidants at @edibleventuracounty and @ediblesb proposed teaming up on a special issue focused on sustainable weddings, we had to say YES. 🍽️🍷🥂 Like the mission of our food publications, we knew that crafting unforgettable experiences could still be a celebration while honoring our planet and local communities. 🌎 🥰 We are in love with this @edibleweddingscentralcoast issue, and not just because it’s all about love and weddings (though, that sure does help). 🩷 We love and appreciate how it offers practical ways to prioritize sustainability and highlights couples who incorporated some methods into their own weddings. The world is our classroom! And it still has recipes, profiles and beautiful imagery that are the familiar stalwarts of our seasonal Edible magazines.  ➡️ We hope you pick up a copy and bask in the love too. It’s available throughout SLO, Santa Barbara, Ventura and parts of LA counties now, at wedding venues, tourism offices, hotels, event vendor sites, vacation rentals and many of our traditional Edible distribution points.  ✨ So many talented people across the Central Coast worked on this magazine and willed it into existence. For now, we’ll shout out those special contributors of San Luis Obispo County who made this a pretty rad magazine: @brookenicoleevents @idlewildfloral @farmermaidflowers @louloucheesegirl @fusillofoto @elevatdmedia @catefurtado @allmystarsphoto @sarahkathleenphoto @alchemistsgardenca @calicoastwine @loveridgephotography @kelleywphotos @honeyjocreativeco @confettilife @lalomitaranchweddings @ashleyraestudio; thank you for taking the initial seed of an idea, and helping it to bloom. 🌷

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