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November 29, 2019
Community, Winter 2019 – Issue 26

Celebrate A Homegrown Holiday

A trip to Holloway’s Christmas Tree Farm

November 29, 2019
Community, Drink, Eat, Winter 2019 – Issue 26

A Local’s Gift Guide

Get to know some of the local products that make for some thoughtful and delicious gift giving.

November 28, 2019
Community, Drink, Eat, Winter 2019 – Issue 26

My Island Dinner, And Other Ramblings From My Life

The meaning of life is to find your gift. The purpose of life is to give it away.

November 27, 2019
Community, Eat, Winter 2019 – Issue 26

Ruminating Over Ramen

The make-up of the perfect bowl.

November 27, 2019
Community, Eat, Winter 2019 – Issue 26

The Dining Experience, Elevated

At Mestiza - Bar y Cocina

September 3, 2019
Community, Eat, Fall 2019 – Issue 25

A Seat at the Chef’s Table

Behind swinging doors, clouds of steam and echoes of sizzling and clinking, there is a world inside every restaurant only privy to chefs and their staff.

September 3, 2019
Community, Eat, Fall 2019 – Issue 25

The Gardens of Avila at Sycamore Mineral Springs

Harvested from the land and onto a diner’s plate.

September 2, 2019
Community, Drink, Fall 2019 – Issue 25

Harvest Season

In this perspective piece, we get in the field with those deep in grapes.

September 2, 2019
Community, Eat, Fall 2019 – Issue 25

How Linn’s Made Cambria the Pie Capital of the Coast

A deep dive into the pie, by the numbers.

September 2, 2019
Community, Eat, Fall 2019 – Issue 25

SLO Food On The Road

A look at the food truck revolution: past, present and most likely invited to your rehearsal dinner.

September 1, 2019
Community, Eat, Fall 2019 – Issue 25

Farmhouse Corner Market Has All the Good Taste

The buzzy restaurant is here, and delivering

August 29, 2019
Community

A Feast For the Palate, Eyes, Spirit – Just a Short Drive Away at Ocean View Flowers in Lompoc

Flowers wave in the fields and hundreds of stems overflow an expansive community dining table.

May 15, 2019
Community, Drink, Summer 2019 - Issue 24

Hops, Wine Grapes and the Brave New World of Craft Beer

Perspective: A look into what’s brewing at Paso Robles’ famed Firestone Walker Brewing Company, as told by the brewmaster.

May 15, 2019
All Stories, Community, Summer 2019 - Issue 24

What to Do When Your Inner Grease Trap Overflow-eth

An open letter to anyone quietly suffering from a life on the Line.

May 15, 2019
Community, Eat, Recipes, Summer 2019 - Issue 24

In Cambria, This Couple Has Created A Foodie’s Retreat

As I turn off Highway 1 and onto the backroads that lead to Stepladder Ranch & Creamery, the conversation in my head plays out like this.‘Wait, have I gone too far?’

May 15, 2019
Community

Standing Ground

A visual journey of the farms of the Central Coast.

May 15, 2019
Community

To Fill The Empty Bowls of the Homeless

There is no better sight than a community rallying to do good.

May 15, 2019
Community, Drink, Summer 2019 - Issue 24

Sustainability and Spirits

Everything old is new again.

May 15, 2019
Community, Eat, Summer 2019 - Issue 24

Milk Shop

Nothing signals summer more loudly than packing the group in the car and taking a trip to the ice cream shop.

May 2, 2018
Community

Bringing Slow Food Back to SLO Schools

“We need to stop asking how we can get the cheapest prices on packaged pizza and processed snacks and start asking what we need to do to afford better ingredients."

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    Recent Posts
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    March 12, 2026

    Customized Caffeine: Celebrating Central Coast Coffee

    @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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