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Wine and Dine Around

Presented by Chef Rachel Ponce, Edible Magazine, and Amanda Holder Events. We hope you can join us.

Buy Tickets Here

🎉 Welcome to the first Edible San Luis Obispo d

🎉 Welcome to the first Edible San Luis Obispo digital-forward magazine, our Winter 2024 ‘comfort’ issue; a thoughtful series of videos and interactive pieces to bring our stories to life.

➡️ We encourage you to enjoy reading this on your computer, tablet, or phone with a hot chocolate in a place you find comfort. ☕️ You can also access the digital flip book edition, with the traditional look of a magazine.

👏 And a big congratulations to our Cook the Cover star @ianmdelinger - his Christmas duck recipe is a delight for any holiday gathering.

🎥 Behind the scenes footage was captured during Day 1 of 2024 Summer House at @lalomitaranch! Such a fun experience!

We thank you for another year spent together in this vibrant Edible community, and hope you enjoy the stories crafted and moments captured in this last issue of 2024. Link in bio.

Managing Editor @ajagoareverified
Art Director @honeyjocreativeco
Digital Editor @dustinjklemann
Digital Media @stephenheraldo
Issue Team @pair_with_chef_rachel @ericajthatcher @fusillofoto @anna_eats_colors @lori_rice @uli_billington

Welcome to Wayward Baking (@waywardbaking), a Los

Welcome to Wayward Baking (@waywardbaking), a Los Osos staple owned by Tim Veatch (@tim_veatch). From freshly-baked focaccia to delectable cookies, this bakery will become your new favorite.

With local art by Neal Breton and Idyllwild flowers from their neighbor down the street, Wayward Baking embraces every aspect of their Los Osos community.

Check out their weekly Pizza Mondays from 4:30-7:30pm, featuring fresh pizzas with locally-sourced ingredients.

🍕 Margherita

🍕 Hobbs Pepperoni, Black Olives, Garlic

🍕 Sausage, Mama Lil’s Sweet and Hot Peppers, Ricotta, Oregano, Red Onion

🍕 Delicata Squash, Roasted Sungold Tomatoes, Charred Kale Pesto

Once you get your pizza, grab a Caesar salad to complete your meal and a pastry for dessert!

#EdibleSLO #foodcommunity #foodstories #centralcoastfoodies #supportlocaleats

➡️ Where To Next? It’s a great time to surro

➡️ Where To Next? It’s a great time to surround yourself with your favorite people and be in community.

🍜 From a hot bowl of ramen to to haute cuisine, eat your way around Paso Robles wine country at some of Edible Magazine’s favorite eateries.🍷

Illustration by Anna Takahashi (@anna_eats_colors)

In this Perspective piece, Mexican blogger Silvia

In this Perspective piece, Mexican blogger Silvia Martinez shares how her desire to preserve the recipes of her elders inspired a food blog, captivated a following of Latinos and won her “The Great American Recipe.”

“Rice and beans are a staple in Mexican cooking, so it was one of the first dishes I learned to cook. That was at the age of 12, when I asked my mother and grandmother to teach me to cook. I’d already been helping in the kitchen since I was about 8 years old — my grandma would ask me to peel tomatillos and do other easy tasks because she didn’t like us kids to be idle. But I didn’t really get the training until a few years later. One of the elements I learned to make first was gelatin, which makes sense because my family had owned a gelatin business for about 100 years. Then, I took baking classes from a lady down the street to develop my baking skills…

Food has been one of the highlights of my life. In the U.S., it has been hard for me to be the same person I was in Mexico because English is my second language. I can’t always express myself the same way in English as I can and do in Spanish.”

🧀 “Designed to keep the mess enclosed, Taco B

🧀 “Designed to keep the mess enclosed, Taco Bell’s crunch-wrap is on-the-go convenience. The exterior crunch complements the gooey cheese center and packs a protein punch, too. In this recipe, a Juicy Lucy-style burger patty makes it even more savory.”

➡️ This recipe is featured in Fall ‘24 issue in “Slowing Down Fast Food” by Chef Rachel Ponce (@pair_with_chef_rachel)

📸: Jennifer Olson (@jenjoi)

➡️ Share this post with your friend that is always down for a lasts night snack run! #fastfood #junkfood #recipe

🍇“This whole area was covered with almond tre

🍇“This whole area was covered with almond trees back in the 1920s and ‘30s,” says Melani Harding, Owner and Winemaker of Bon Niche Cellars as she looks out at her seven acres of land.

Today, the lion’s share of almond trees grows in the Central Valley, where plentiful irrigation supports the rapid production of 80 percent of the nation’s almonds. So, what happened to our almonds? The same conditions that allow Melani’s vines to thrive may have been the death knell for
almonds.

Prunus dulcis, the scientific name for the almond tree, isn’t native to California or the U.S. Like a lot of our plants and people, it is an immigrant. Believed to have originated in what is now Iran, it spread to Spain, Morocco and Greece between 600 and 900 CE. According to research by the Almond Board of California, Spanish Franciscan padres brought slips of olive and almond trees to the Americas to plant at a string of missions along the West Coast.

Almonds arrived in Paso Robles in 1860 when pioneer William Gerst planted an orchard west of the Salinas River. Paso Robles Historical Society information shows William’s crop won the title of “Best in the World” at the 1904 World’s Fair. By 1918, Paso Robles led the world in number of acres of almonds planted, reaching almost 40,000 acres.

From: “Changing of the Guard: Where wine grapes now grow, almond trees once thrived.”

Words: Linda Reed (@lindareedauthor)
Photos: Jennifer Olson (@jenjoi)

➡️ Continue reading in our Fall ‘24 Issue…

#pasorobles #winecountry #pasowine #almonds #bonnichecellars #visitpasorobles

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