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Man rings bell with crowd in background
May 15, 2024
Community, Drink

Firestone Walker Invitational Beer Fest Returns to Paso Robles

Firestone Walker’s Invitational Beer Fest returns on June 1, and the brewery is launching a series of events including Pub Crawls on May 28-30 with a chance for participants to w...

April 29, 2024
Community, Featured

Nate’s On Marsh’s to Host Kentucky Derby Day Watch Party

While Nate’s on Marsh is 2,242 miles away from Churchill Downs in Louisville, Kentucky, the San Luis Obispo neighborhood restaurant will host its third annual Kentucky Derby Day ...

Tyler Florence Paso Wine Fest
April 10, 2024
Community, Featured

Tyler Florence to Kick Off Masters of Fire Tour at Paso Wine Fest

Renowned Celebrity Chef Tyler Florence is set to ignite the culinary scene at the 2024 Paso Wine Fest with the debut of his Masters of Fire Experience series. The event will take...

Views of the Dubost vineyard in the Adelaida district.
March 8, 2024
Community, Drink, Spring 2024 - Issue 43

The History of Dubost Winery’s Land in Paso Robles’ Adelaida District

This article examines the history of Paso Robles’ Adelaida District, which was once mined for mercury instead of being farmed for grapes. Writer Kasey Main hears from winery Owne...

Rodney Cegelski and Hamish Marshall of Rod and Hammer's SLO Stills.
March 8, 2024
Community, Drink, Featured, Spring 2024 - Issue 43

Paso Robles Distillery Trail Celebrates 10 Years and 13 Stops

This article shares the history of the Paso Robles Distillery Trail and how it’s developed over the years to support the growth of the county’s spirits industry. Writer Jonatha...

New owners, Rusty and Alex Quirk, who took over Linnaea’s in early 2023.
March 5, 2024
Community, Drink, Featured, Spring 2024 - Issue 43

Linnaea’s Café in San Luis Obispo Changes Ownership

This article shares the history and evolution of San Luis Obispo’s first café, Linnaea’s Café, which has recently undergone an ownership change. Writer Natalya Suttmiller exp...

February 23, 2024
Community, Events and Partnerships, Featured

Summer House 2024

The Edible Magazine San Luis Obispo Summer House celebrated all things culinary and brought the magazine to life at the beautiful La Lomita Ranch. The curated, multi-day gathering ...

Red wine pouring into wine glass, close-up
January 28, 2024
Community, Drink, Featured

Finding My Own Sense of Place Through Wine

The living liquid in the bottle is a portkey to a farm and a community far away, an opportunity to share for a little while in the life of a people unknown. This feature proved esp...

January 21, 2024
Community

Join us for the Edible San Luis Obispo Spring Release Party

The release of the spring edition of the Edible San Luis Obispo is coming in March and we’re inviting you to celebrate on March 12th. Join us as we toast the people, business...

Barley and Boar
January 19, 2024
Community, Events and Partnerships, Featured

Edible Spring Issue Release Party

Buy Event Tickets Buy Event Tickets Edible Magazine San Luis Obispo invites you to the Spring Issue Release Party! Tuesday, March 12 5 – 6:45pm Barley & Boar 5925 Entrad...

Edible Holiday Gift Guide
December 12, 2023
Community, Winter 2023 - Issue 42

Edible SLO’s Holiday Gift Guide 2023

There are thousands of food and beverage companies around San Luis Obispo County worthy of picking up a holiday gift for a loved one. Below you’ll find just a few of our favorite...

SLO's Finest
December 7, 2023
Community, Winter 2023 - Issue 42

SLO’s Finest Commissary and Kitchen fosters growth of small business in San Luis Obispo

Dozens of small food and wine businesses in San Luis Obispo have access to kitchen space thanks to SLO’s Finest Commissary and Kitchen. This Edible article shares firsthand accou...

Photo of waiter handing check to people at a restaurant.
December 5, 2023
Community, Featured, Winter 2023 - Issue 42

Food for Thought: Winter 2023

There’s been renewed discussion, lately, about tipping. What’s appropriate? Who deserves it? What purchases require a tip?

Wild Child Creamery Robin Osborn
December 1, 2023
Community, Winter 2023 - Issue 42

Perspective: It’s Okay to Quit

In early April, Robin Osgood, then co-owner of Wild Child Creamery, opened up to the world in a sentimental post on Instagram to share that her once thriving business was closing. ...

Hector Chavez of Ikeda Farms stands in the field.
November 28, 2023
Community, Winter 2023 - Issue 42

The Hands that Feed Us: Ikeda Brothers

Farmworkers are overwhelmingly immigrants with Latino backgrounds and this Edible story shares the firsthand account of one San Luis Obispo County farmworker.

November 3, 2023
Community, Eat, Events and Partnerships, Featured

Edible SLO ‘Immigrant Dinner Series’ Shares Culture, Treats Tastebuds

Food gives us a remarkable opportunity to connect and learn about different cultures. These shared meals are the inspiration behind Edible San Luis Obispo’s Immigrant Dinner Seri...

Garagiste Festival 1
October 14, 2023
Community, Eat, Featured

How Did the Garagiste Festival Turn Ultra-Premium Micro-Wineries into the Best Bargain in the Wine World?

Twelve years ago, when music industry veteran Doug Minnick and actor Stewart McLennan met, they were each making wine from Paso Robles grapes, following their passion for crafting ...

October 2, 2023
Community, Events and Partnerships, Featured

Tinned Fish & Rosé Highlights ‘Single Ingredient Dinner’ Series

When we first started telling people we wanted to have a ‘tinned fish’ dinner, the reactions were either very skeptical, or very enthusiastic ‘I LOVE TINNED FISH!’ replies ...

Dream Big Darling
August 31, 2023
Community, Fall 2023 - Issue 41, Featured

Dream Big Darling

Nonprofit inspires women in the beverage industry to find their voices, become leaders.

J. Lohr Sweepstakes
August 29, 2023
Community, Featured

Win an expenses paid trip to wine country

J. Lohr invites people to enter to win an unforgettable trip for two, complete with airfare, hotel accommodations, and a $500 gift card in spending money.

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    Recent Posts
    Ruth with two Katahdin sheep that naturally manage weeds around the property — though they’re often spoiled with a little extra grain.
    September 7, 2026

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    At the Table of Belonging Event
    September 5, 2026

    Perspective: Food is the Shortest Bridge Between Two Cultures

    Edible San Luis Obispo - Heirloom Cover
    September 3, 2026

    Edible San Luis Obispo: Heirloom Edition Now Available

    @seeyouatedna is open for business! 🍷🌯🥖We’ve been @seeyouatedna is open for business! 🍷🌯🥖We’ve been enjoying the wine tasting, relaxed lunches, and shopping at the market surrounded by the lush hills of Edna Valley - which is nothing short of beautiful. And we’ve been impatiently waiting the opening of a star piece of the puzzle: @therestaurantatedna by @chefjeremyfox ✨ Well folks, it’s finally here! And it does not disappoint. The restaurant officially opens November 5 🧑🏽‍🍳💋

📸: @christianainthekitchen
    📣 CONTEST IS CLOSED! WINNER WILL BE ANNOUNCED LATE 📣 CONTEST IS CLOSED! WINNER WILL BE ANNOUNCED LATER TODAY. Thank you for entering! And Chef Rachel and Eric can’t wait to see you at the @staviary_ 📣

🚨 GIVEAWAY!!! 🚨 STAVIARY is celebrating their grand opening this week and this is your chance to win a $100 lunchtime dining experience!

1️⃣ LOVE this post

2️⃣ FOLLOW both @staviary_ & @edibleslo 

3️⃣ TAG someone in the comments you want to dine with

‼️ Contest closes at 11am on 11/4/2026

📣 Winner will be chosen just before dinner service during the Grand Opening on 11/4/2026. 

Winner will let the staff know ahead of time when they’ll be coming in for lunch and how many in their party. 

- - - - -

STAVIARY is the culmination of Chef Rachel Ponce (@pair_with_chef_rachel) and Brewmaster Eric Ponce’s (@cellarfermentation) shared dream: an intimate dining experience where every plate and pour invites guests to explore the balance between flavor and fermentation, simplicity and sophistication.

Open Wednesday - Saturday
LUNCH: 11am - 3pm
DINNER: 5pm - 9pm

Lunch is available on a walk-in basis. To inquire about a lunch reservation, please contact @staviary_ .

Dinner reservations are available for parties of up to five. For parties of six or more, please contact @staviary_ to inquire about availability.
    🥡 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.

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