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June 7, 2022
Eat, Featured, Summer 2022 – Issue 36

Awe, Shucks!

Grassy Bar Oyster Co. practices sustainable seeding and harvesting of Morro Bay’s sea treasures.

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    Recent Posts
    Founds Claiborne "Clay" and Fredericka Churchill Thompson specialize in producing dry, traditionally crisp dessert wines.
    October 6, 2026

    Claiborne & Churchill Winery Celebrates 30 Years

    Around the table (left to right) Ryan Widell, Marin Wolgamott, Erik Meyers, Joy Meyers, and Emily Swope come together to celebrate the simple joy of sharing a meal.
    October 2, 2026

    Family-Style Dinners On The Central Coast

    BASTIEN LEDUC
    September 22, 2026

    Perspective: Seven Oxen Winemaker Owner Shares French Origins

    🥡 REWRITING THE RULES - Community-focused culinary 🥡 REWRITING THE RULES - Community-focused culinary project Sichuan Kitchen SLO (@sichuankitchenslo) serves authentic Sichuan cuisine in the traditions of Chinese food and culture, made with Central Coast ingredients. At the heart of the business is its pay-what-you-can Monday Night Takeout, a buffet designed to make Chinese food more accessible while supporting a more resilient and equitable local food network. Guests can bring their own containers or use provided boxes, dine in or take out, and pay on a sliding scale with suggested donation amounts. Inspired by the transformative power of fresh, nutritious food, the menu highlights seasonal handmade dishes including fan favorite Dan Dan noodles, chili oil wontons, mapo tofu and mala tang. They also offer educational dinners, catering and pop-up events. - - - Featured in the Amuse Bouche section of the Fall 26 issue. Words by Renee Ror
    The Creamery Marketplace (@creamerymarketplace), S The Creamery Marketplace (@creamerymarketplace), San Luis Obispo’s open-air market, has welcomed a new tenant: idola wine co. (@idolawineco) is the vision of husband-and-wife Founders Ryker and Pooja Wall, who launched the minimal-intervention wine brand as a way to be cultivate being present in everyday life. Their winemaking approach focusing on natural process, eschewing additives to create wines that are focused, honest and delicious. The recently opened tasting room offers a relaxed gathering space where guests can slow down over a glass of wine while connecting with the creative community that thrives on the vibe of the market. Featured in the “Amuse Bouche” section of the Fall 2026 issue. Words by Renee Ror
    🇵🇹 In Portuguese cuisine, rustic doesn’t mean basi 🇵🇹 In Portuguese cuisine, rustic doesn’t mean basic. Traditional meat stews, bacalhau (salt cod) and smoked sausages made from leftover cuts are elemental, yes, but also fragrant and nuanced. Portugal is bordered by Spain and the Atlantic Ocean, both of which heavily influence its food. And thousands of miles away, that influence can be found here on the Central Coast. Thanks to generations of countryside farmers and coastal fishermen, Portuguese home cooking has been a riff on whatever local farmers or fishers brought in each day. Inland communities relied on stews, preserved meats, beans and bread. Along the coast, there was an abundance of seafood, making cod, sardines, shellfish and octopus staples of meals. Garlic and fresh herbs are most often used to brighten dishes, though a typical Portuguese pantry includes dry goods of colorau (paprika), bay leaves, piri-piri (chili) and cinnamon. ➡️ Swipe through and learn about 3 Central Coast Entrepreneurs and how their Portuguese heritage influences their businesses. 📖 “Portugal’s Flavor Influence” is featured in the 2026 Fall Issue. You can also read the full article on edibleslo.com 📝 Story by Jonathan LaFerrara 🎨 Illustration by Maggie Johnson Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com Subscribe to Edible SLO and never miss and issue!
    🍸 Yall check out @theandersonpaso, yet? The castle 🍸 Yall check out @theandersonpaso, yet? The castle on 46, in the heart of Paso Robles wine country, is back in action as a hospitality destination. It’s led by Executive Chef Logan Ring and was featured in our Amuse Bouche section of the Fall 2026 Issue.
    🚨 ENTER TO WIN a VIP TICKET to the SLO Pickle Fest 🚨 ENTER TO WIN a VIP TICKET to the SLO Pickle Festival! ➡️ Be sure to go to the original post on @mealsthatconnect to enter. 🗓️ Mark your calendars! The SLO Pickle Festival is back on October 10th at the Madonna Inn Expo Center, benefiting Meals That Connect — SLO County’s senior nutrition program. Pickle-inspired bites, live music, and a great cause. To purchase tickets visit slopicklefestival.org. Visit @mealsthatconnect and enter to win on the original post! Good luck!
    🌞 About last night… despite being one of the hotte 🌞 About last night… despite being one of the hottest days of the year, thank you to everyone who came out to celebrate our Fall 2026 Issue! It’s always great to get together with our Edible community. Special thanks to @lunaredrestaurant for opening your patio and taking care of all of our guests. Thank you @marinsvineyard for sharing your beautiful wine and to @sugarandspoon for sending home our guests with a sweet caramel treat. Shoutout to @openairflowers for the wonderful flowers to round out the fall vibes.

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