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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.

June 29, 2023
Community, Events and Partnerships

Immigrant Dinner Series Returns to San Luis Obispo County Kitchens

An opportunity to connect and learn about different cultures through a shared meal is the inspiration behind Edible San Luis Obispo’s Immigrant Dinner Series. For the second year...

June 1, 2023
Eat, Summer 2023 - Issue 40

A Social Solution: Bear City Social

Seeking social connection, chef trades kitchen environment for roving food truck.

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.

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 ...

Dresser Winery
May 15, 2023
Drink, Featured, Summer 2023 - Issue 40

Starting from Scratch: Dresser Winery

A couple’s dream to own a winery in Paso Robles creates meaningful memories along the way.

May 2, 2023
Community, Featured

Singaporean, Argentine And Ethiopian Dinners Featured ‘Use My Kitchen, Tell Your Story’ 2023 Dinner Series

Edible Magazine San Luis Obispo announced the headliners for the 2023 ‘Use My Kitchen, Tell Your Story’ dinner series, in partnership with Travel Paso. In this series of meals,...

Alisal Ranch Grilling Up
April 20, 2023
Community, Eat, Featured

BBQ Bootcamp at Alisal Ranch

Using Dungeness crab caught in Morro Bay and shrimp from Santa Monica Seafood, a southern California chef who had worked under the famed Wolgang Puck some years ago demonstrated fo...

Megan, Miho, April, Alyx
March 1, 2023
Eat, Featured, Spring 2023 – Issue 39

Edibles of Edible

Treats for the mind and body at San Luis Obispo County dispensaries.

Beewench Annie Lodens
March 1, 2023
Eat, Featured, Spring 2023 – Issue 39

Free-Range on the Farm

Pasture-raised meat, eggs and broth are staples of BeeWench Farm.

March 1, 2023
Drink, Featured, Spring 2023 – Issue 39

Wildfire Woes

California vineyards may survive the flames but smoke is choking crops in a different way.

SaladFreak
March 1, 2023
Eat, Featured, Food, Spring 2023 – Issue 39

Grilled Leeks Mimosa Redux

Adapted for enjoying at home, this is not quite mimosa and not quite gribiche, the other, chunkier, French eggy vinaigrette, but whatever it is, it’s delicious, no matter where o...

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    Recent Posts
    Illustration by Maggie Johnson
    September 15, 2026

    Portugal’s Influence on SLO County

    Triada
    September 9, 2026

    The Dog Days of Palm Springs Summer

    Maple-Pear Crisp with Oat Crumble & Sea Salt Caramel Drizzle
    September 8, 2026

    Midwest Favorites To Share With The Family

    @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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