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Clockwise from top left: Dungeness crab salad with mango, avocado and taro chips; celebrated Chef Charlie Palmer is preparing for his first Central Coast wine country outposts; grilled pork chop with rum-maple barbecue sauce (recipe on page 45); the dreamsicle dessert with flavors of orange, vanilla and cream; peaches, greens and goat cheese appetizer.
December 24, 2025
All Stories, Eat, Featured, Winter 2025 - Issue 50

Michelin-Starred Chef Charlie Palmer Brings 3 concepts to Paso Robles

As told in this story by Linda Reed, Chef Charlie Palmer is bringing his years of experience and more than 20 Michelin stars to three new dining concepts in Paso Robles.

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    🫖 Tea in the United States may not be quite the st 🫖 Tea in the United States may not be quite the star that it is in many other countries such as China, England and India, but is still a delightful sip for any time of day. Add to that cuppa tea a miniature sandwich plus any of the seemingly endless tea accessories and teatime truly feels like a ceremonious occasion. Here, we topple the traditional towers of sweets and cucumber tea sandwiches in favor of complex, modern flavors that pair nicely with vibrant tea blends crafted by Spice of Life (@spiceoflifepr) in Paso Robles. ➡️ PRESENTATION TIPS • Use tiered stands for scones and tartlets along with a touch of greenery like herbs to enhance visual appeal. • Serve teas in decorative teapots with a variety of colorful teacups. • Use small floral arrangements or fruits, like berries, to adorn tablescape. • Have fun with it and be playful! Let us know which recipe you try at home and share this with a friend! - - - “Tea Time” is featured in Issue 51 of Edible San Luis Obispo Magazine. 👩‍🍳 Recipes created by: @pair_with_chef_rachel 📸 Photographed by: @hm_imagery
    🌺🌱Edible Magazine’s Spring issue is popping up acr 🌺🌱Edible Magazine’s Spring issue is popping up across the county, making its way into the hands of curious cooks and local food lovers! Find a copy at neighborhood cafes, farm stands, coffee shops, farmers markets, wineries and your favorite gathering spots. Here are a few local faves we’ve spied Edible Magazine at thus far…. 👀 ➡️ @groverbeachsourdough in Grover Beach ➡️ @slofoodcoop in San Luis Obispo ➡️ @lumpiabroscafe in Grover Beach ➡️ @scoutcoffee in Morro Bay and San Luis Obispo ➡️ @tribecoffeehouse in Aroyo Grande ➡️ @joebella_coffee @joebellacoffeeslo in Atascadero and San Luis Obispo Tag us if you see Edible in the wild!
    🌞 Rise & Shine: Edible San Luis Obispo Spring Edit 🌞 Rise & Shine: Edible San Luis Obispo Spring Edition Available Now 🌸 Does the sunrise mark the start of your day, or the end? Mornings, however early or late they begin, can bring us joy before we embrace each day. And there are countless people who help make that magic happen: Staff in fields, coffee shops, diners, restaurants and more work through dawn while we finish our REM sleep cycle, ensuring we have that delicious bite or drink that is critical to our morning routine. This spring issue shares the stories of the early birds and the traditions that work can bring. So sit down and make this issue part of your own morning routine. As always, we appreciate your support — both reading through and connecting with the people and businesses in this issue.
    🎉 The Rhone Rangers Experience is BACK in Paso Rob 🎉 The Rhone Rangers Experience is BACK in Paso Robles, March 20 - 21, 2026, bringing together 80 Rhone-focused wineries from across the U.S. for one unforgettable weekend. From Picpoul Blanc and Viognier to Syrah and Grenache, this is the chance to taste wines the sparked the American Rhône wine movement, and straight from the winemakers who make them. 🍷Don’t miss the Grand Tasting on Saturday, March 21st.🍷 Meet the producers, discover rare blends, and sip through the best Rhône varietals and blends the country has to offer. Visit rhonerangers.org for a complete winery listing. Full link in bio! 🎉
    If these walls could talk… “From inside the histor If these walls could talk… “From inside the historic whitewashed brick building that holds up the corner of a timeless city block in Pismo Beach, Pismo Fish & Chips has been producing classic beach fare since 1963. Surrounded by original décor, the red vinyl booths serve as a time machine for those who want a taste of history. One could imagine what this block of Cypress Street looked like more than 60 years ago, when Pismo Fish & Chips first opened its doors. In the 1950s, this building previously operated as a laundromat in a growing town that was then home to about one thousand residents. Back then, the streets bustled with rumbling sedans and neon ballroom signs attracting movie stars and locals along with families seeking a new life in America.“ @pismofishandchips has always been a family affair. Starting with the Zechners who originally immigrated from Holland in 1959. The restaurant opened in 1963 and only changed hands in 2014 when Karishma and Arpan Smith took ownership. the Smiths decided to use the restaurant’s origin story as their compass moving forward. Stoic portraits, a cuckoo clock and a mural of windmills and grassy fields are all original fixtures that remain. In maintaining the original style, they also preserved the recipes and stories. “If These Walls Could Talk” is featured on Winter ‘25, Issue number 50. Words by @ericajthatcher Photography by @stephenheraldo
    🎟️ GIVEAWAY TIME 🎟️ 🎉 Enter to win an TWO Orchest 🎟️ GIVEAWAY TIME 🎟️ 🎉 Enter to win an TWO Orchestra level tickets to @kalpenn at the @pacslo presented by @calpolyarts on February 26th! ➡️ TO ENTER: 1. LIKE this post 2. FOLLOW @edibleslo and @calpolyarts 3. COMMENT and TAG who you want to take along on this night out! 4. Share this to your stories tagging @edibleslo and @calpolyarts for a BONUS entry Winner will be chosen on February 17th. We will DM winner on how to claim prize.

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