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Fallon Molnar
September 3, 2023
Eat, Fall 2023 - Issue 41, Featured

A View from the Top: Molnar Cattle

Fallon Molnar and family are on the move with new land, new offerings and a refusal to back down.

In Season Cooking With Kids
September 2, 2023
Eat, Fall 2023 - Issue 41, Featured

In Season: Cooking with Kids

Family-friendly food that children will enjoy creating.

Riley Chestnut,
September 1, 2023
Eat, Fall 2023 - Issue 41, Featured

Queen Bee: Creston Bee Company

A Creston beekeeper uses biology background to improve relationship with the land.

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.

Brown Butter Cookie Company
August 30, 2023
Eat, Fall 2023 - Issue 41, Featured

How the Cookie Crumbles: Brown Butter Cookie Company

Brown Butter Cookie Company’s evolution from Cayucos deli treat to national product, and the sisters who built the empire.

The women of Pelletiere Estate.
August 29, 2023
Drink, Fall 2023 - Issue 41, Featured

Growing a Legacy: Pelletiere Estate

Passed down from mother to daughter, Pelletiere Estate is all about strong women in wine.

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.

August 20, 2023
Community, Featured

Community Raises $117,500 for Central Coast Family Who Lost 2 Restaurants In Maui Fires

The owners of Cool Cat Cafe, with locations in San Luis Obispo, Pismo Beach, lost two restaurants in Maui fires that ripped through Lahaina on Aug. 8. and have since seen an outpou...

Paleta options can vary from a milk base to a water base; from fruit and vegetable mix-ins to cookie bits. Photo credit: Ari Nordhagen
July 21, 2023
Eat, Featured

The Emergence of Paletas

What’s better than taking it easy in a poolside lounge chair basking in the warmth of the waning sun? Nothing - except all of this with a paleta in hand.

Rêves de Moutons
July 7, 2023
Community, Featured

Open Farm Days Adds Shepard to Chef Event

Open Farm Days is a self-guided journey of over 20 farms and ranches throughout San Luis Obispo County, many of which are not generally open to the public.

July 5, 2023
Eat, Featured

Pismo Beach Adds First Rooftop Restaurant and Bar

Summer is in full swing in Pismo Beach. Kicking off July, Inn at the Pier opened the doors to its new rooftop restaurant and bar. Cypress Beach House, situated atop the hotel, is t...

June 28, 2023
Drink, Events and Partnerships, Featured

Sommelier Approved Summer Pairing: Tinned Fish and Rosé

It’s that time of year again: picnics, light refreshing meals, al fresco dining and of course, rosé. A lot of rosé.

June 27, 2023
Community, Drink, Featured

Local Brews Shine at the 2023 Firestone Walker Invitational

The 2023 Firestone Walker Invitational Beer Festival (FWIBF) unfolded in fine fashion, with a stellar schedule, sold-out crowds, and perfect Paso Robles spring weather.

June 1, 2023
Community, Drink, Featured, Food, Summer 2023 - Issue 40

Regenerative Agriculture: Big Words, Simple Concepts

Mention of the term “regenerative agriculture” is often met with a blank stare. But the idea behind these unwieldy buzz words is very straightforward: it’s a method of farmin...

June 1, 2023
Featured, Summer 2023 - Issue 40

Edible San Luis Obispo – Editor’s Letter Summer 2023

The age old saying, “It takes a village to raise a child,” is no truer than in the hospitality industry, where partnerships between restaurants, wineries, farmers and ranchers ...

June 1, 2023
Eat, Featured, Summer 2023 - Issue 40

Star Power: Abbreviated History of the Michelin Guide

It sounds implausible, but the origin of the coveted Michelin Star was born of the Michelin Tire brand.

June 1, 2023
Community, Featured, Food, Summer 2023 - Issue 40

Full Circle: The Power of SLO Co. Food Co-Ops

How the SLO and Paso Food Co-ops close the loop between producer and consumer.

Perfect Pairings
June 1, 2023
Eat, Featured, Food, Summer 2023 - Issue 40

In Season: Perfect Pairings

Done well, a pairing of food and drink can take the taste buds on a thrilling rollercoaster ride of sensations. Properly contrasting flavors elevate the taste of both the food and ...

June 1, 2023
Community, Featured, Summer 2023 - Issue 40

It Takes Two to Tango: Dinner & Dance

Dance company partners with SLO Public Market businesses to present unforgettable date nights.

May 31, 2023
Featured, Food, Summer 2023 - Issue 40

Cookbooks for the Native Kitchen

Indigenous cooking sustained the first North Americans as they built the foundation of the food system that nourishes us today.

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    Recent Posts
    Illustration by Dyna Beach
    March 12, 2026

    Customized Caffeine: Celebrating Central Coast Coffee

    Les Petites Canailles - Julien Asseo
    March 10, 2026

    Bistronomics: The Cost of Doing Business in SLO County

    Asparagus & White Bean Frittata with Dill Salsa Verde
    March 8, 2026

    Recipe: Asparagus & White Bean Frittata with Dill Salsa Verde

    🇵🇹 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.
    🎉 Celebrate the rich cultures that make our commun 🎉 Celebrate the rich cultures that make our community so vibrant through the universal language of food! This lively event, hosted by Sichuan Kitchen and the City of San Luis Obispo, features cultural clubs from Cal Poly sharing traditional dishes, information, and customs that reflect their unique heritage. Come explore new flavors, connect with neighbors, and experience how food brings people together across cultures, fostering understanding, belonging, and community – one bite at a time.

This event encourages pre-registration and spots are limited. The event will be divided into two 2-hour time blocks (12pm to 2pm & 2pm to 4pm). You will choose your desired time block upon registration. Please arrive no later 30 minutes before the end of your chosen time block.

➡️ Entry into the event will be free and dishes can be purchased at the event. All proceeds go to the cultural clubs and Sichuan Kitchen.

Read the full perspective piece by Chef Garrett Morris on EdibleSLO.com
    🧄 Garlic planting will soon be underway at Naccara 🧄 Garlic planting will soon be underway at Naccarato Farms (@naccaratofarms) in Paso Robles, where farmer Zeb Zak takes pride in growing flavorful, high-quality alliums that will be harvested in the spring.

“All-ium in the Family” is featured in our Fall 2026 issue. Read the full article in our print issue or online at edibleslo.com.

Story by Zoe Elliott-Shaw (@zoeelliottfood )
Photography by Gennan Shippen (@allmystarsphoto )

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