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Paso Robles Rolling Hills And Colorful Autumn Colors
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Central Coast Food & Wine Journal

Learn about the latest food and wine happenings, as well as our recommendations for dining, wine-tasting, and relaxing.

Category: Food And Wine Education

We’ll be learning more about food and wine in this section of our blog. We’ll also be talking about what food and wine pair the best together.

Pasolivo Olive Oil

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Filed Under: Food And Wine Education, Tours
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We love Pasolivo Olive Oil!

Pasolivo Olive Oil
Pasolivo Olive Oil

Direct from a 160 acre ranch with more than 6,000 trees, Pasolivo Olive Oil presents some of the best olive oil to be experienced and enjoyed. With 4 different flavor profiles of their Extra Virgin oils, they also offer 2 herbaceous blends and 4 citrus blends. Pasolivo olive oil offers enough variety to please even the most discerning palate.

The pure flavor of the olive oils, are expertly blended with different herb combinations. Every time I visit Pasolivo Olive Oil, I learn about some new way of blending a herb or spice blend with these oils to produce extraordinary flavors.

If you are out wine tasting, stop by the ranch on Vineyard Road. If you are in town in Paso Robles, Pasolivo olive oil has a new store on Park Street between 13th and 12th streets.

Enjoy this olive oil!

Enter “The Mushroom Queen”

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Filed Under: Food And Wine Education, Home Recipes

Central Coast Food Tours introduces “The Mushroom Queen”  who will share her experiences of growing

mushrooms
mushrooms

mushrooms on the Central Coast as she learns them!

Not many people know I (Laura) have something close to an obsession with mushrooms. I’m not quite sure when it started, because I didn’t like the ‘rooms as a kid. But, somewhere between then and now (and that is quite a stretch) I’ve become seriously enlightened, and seduced by this fungi.

I think my earliest memory is being out on a date in the 70’s at the (remember it?) “Chart House” restaurant and having a hot iron skillet of button mushrooms served up with butter, garlic and wine; it won me over at the first bite! It became my favorite appetizer, exotic though it was at the time.

It took me a while to begin cooking with mushrooms. I was further inspired by the troglodyte caves in France, and this whole notion of ‘truffles’. I loved a people (the French)  and ingredient so sworn to each other. Next, I was gifted with a mother-in-law who grew up in the Ukraine and regularly foraged for mushrooms as a part of finding food for her family. Transplanted to the California Central Coast, I experienced her foraging first hand. It amazed me the mushrooms she would find that I easily would have bypassed based on their strange and dangerous looking forms. Just goes to say, mushrooms have served a multitude of purposes since early times ; nutrition, poison, medicinal, and others. While I ate our “Shura’s mushrooms”, and reveled in their strange shapes and textures, there was still a part of me that hoped I’d be around tomorrow.