more ↓ FORECAST:  Sunny and hot over the next few days with light offshore flow. Much cooler temperatures early next week with morning clouds returning.

  • MEMBERSHIP
  • MEMBER LOGIN
  • EVENTS


WINE FESTIVAL: CULINARY DELIGHTS

So many food pairings... So little time!

 

The Paso Robles Wine Festival is famous for incorporating world-class wine with wine country cuisine.  In 2010, we kick it up a notch and put food on the forefront of the Festival. This page is your sneak peek to all the culinary treats in store for the 28th Annual Wine Festival! Have a look...

Wine Country Auction & Dinner - Saturday, May 22 (6:30 - 10:30 p.m.) Click here to view the Menu!

The Wine Country Auction & Dinner features classic American, farm to table cuisine and a first of its kind live auction held in the Downtown Park. Leading the dining experience for the evening, Charles D. Paladin Wayne, who specializes in wine country cuisine. Joining Chef Paladin Wayne, is Bay Area celebrity guest chef, Mark Sullivan, local caterer, Chef de Cuisine, Jeffrey Scott, Chef Julie Simon, of Thomas Hill Organics and Chef Kelly Wangard, of Summerwood Winery. Wine Festival event producers are also thrilled to welcome San Francisco and, executive chef of the Village Pub and Spruce, to the Wine Country Auction & Dinner team.

Chef Charles D. Paladin Wayne

Chef Charlie Paladin Wayne serves as the chef lead for the 2010 Paso Robles Wine Country Auction & Dinner. Chef Charlie’s 38 years of culinary experience has taken him across the country where he has worked in more than 500 restaurants. In 1983 his career with Grace Diversified Restaurant Group brought him to Morro Bay, where he knew immediately he found a new home. Charlie describes the food scene as showing signs of new awakening. He had access to the freshest seafood and locally grown produce, Chef Charlie’s excitement began to grow.

In the mid-80s, Chef Charlie began experiencing the best of what San Luis Obispo county restaurants offered working at SeaVenture, Olde Port Inn, Café Roma and Inn at Morro Bay to name a few. In 1997 Chef Charlie left the restaurant scene and began working at wineries. Working at Edna Valley, Justin Vineyards and Summerwood Winery gave Chef Charlie the experience of successfully execute many wine dinners and events.

In the mid-2000s Chef Charlie initiated his own business “Catering by Chef Charlie”. As the popularity of the wine community grows, Chef Charlie is proud to offer great service and wonderful food. “Still growing and forever learning.”

Chef Mark Sullivan

Mark Sullivan’s harmonious connection to his craft is evident in his role as Executive Chef/Partner of Spruce in San Francisco and Spruce in Park City, Utah; and Partner of The Village Pub in Woodside, California, which received one Michelin star in 2009 and 2010. With no formal culinary education, Sullivan has always relied on his intuition and innate pleasure for cooking when creating his soulful food with clean, bright flavors. Sullivan’s intellectual approach to being a chef involves a deep respect for his ingredients and challenging methods in an ongoing exploration of old world and modern cooking. His elegant yet approachable food has made his restaurants both a local’s favorite and a destination restaurant for out-of-towners. It’s also what landed him on the cover of Food & Wine Magazine as one of “America’s Best New Chefs” of 2002 and most recently led to his recognition as chef at Spruce in Esquire magazine’s 2008 “Best New Restaurants” issue.

“The connection between a creative thought in my mind and the ability to develop the concept into a finished product using my hands has always attracted me,” says Sullivan. “Cooking became a natural extension of this passion, igniting my career.”

Sullivan continues to seek out new techniques and skills to improve his craft. Through his travels both domestically and abroad, Sullivan emphasizes learning a cuisine at its source, transforming the experience into his identity and his cooking.

Chef de Cuisine Jeffrey Scott

Jeffrey Scott began his culinary journey after a successful career in the music industry. He attended the California School of Culinary Arts graduating in 1998. For his school’s required apprenticeship, he applied to the respected program at the Playboy Mansion West. He earned a coveted Junior Chef’s position on the permanent staff after completing his apprenticeship at Playboy. After two years of steady growth and a series of apprenticeships in Manhattan and San Francisco he accepted the position of Chef de Cuisine on the Mansion’s culinary staff. As Chef de Cuisine for five years, Jeffery raised the bar for private fine dining in southern California.

He is well-versed in classic French, Italian and contemporary cuisine. In 2001 he was awarded the Matrie Fromager position and continues to be one of the foremost authorities on artisan and farmstead cheeses in California. In 2002 Jeffrey started Perfect Pairings.net a company devoted solely to the continuing education of food and wine pairings. As executive chef Jeffrey continues to conduct seminars and private dinners for wineries, wine collectors and a select list of celebrity clients from Los Angeles to Northern California.

Chef Julie Simon

Chef Julie Simon was born in Paris, France and at the age of twelve, her family moved to the southwest of France where they opened a bar and restaurant. Food brought her family together to cook, eat, laugh and share stories. After embarking on a path to study Law, Julie realized that her true passion was for cooking.

Inspired by her experiences growing-up around the family kitchen and table, she arrived in California to begin her culinary career. She has worked at Windows on the Water in Morro Bay with Pandee Pearson as well as The Park Restaurant in San Luis Obispo with Meagan Loring.

Julie’s enthusiasm for fresh, seasonal organic ingredients and her creative ability for unique pairings is a perfect match for her current post at Thomas Hill Organics. Her belief in nurturing strong relationships with local ranchers, winemakers, artisans and purveyors brings her back to the values she grew up with in France: Good Food Builds Good Community.

Chef Kelly Wangard

Growing up in Paso Robles Wine Country, Kelly Wangard developed a profound appreciation for fine food and fresh ingredients at an early age. Her family home surrounded by bountiful fields and the influence from her mom teaching her to grow herbs and vegetables is the source for her career in the culinary arts.
Kelly followed her passion and trained at the famed California Culinary Academy, graduating with High Honors she received the prestigious Daniel Carlisle Walker Award. She began honing her culinary skills under the close mentorship of legendary Bay area Chef Hubert Keller at Fleur de Lys restaurant. Kelly’s career has taken her across the country working in a variety of fine dining establishments – Grand Café at Hotel Monaco, Monticello Inn at Puccini and Pinetti, Turtle Bay Restaurant at Caneel Bay Resort on the Island of St. John in the Virgin Islands, Cucina Restaurant, Riverbend, Lot 1224 Restaurant at Loews Beverly Hills Hotel and the Paso Robles Inn & Steakhouse.

Kelly begins a new direction in her career and is back to her upbringing in Wine Country as she now resides at Summerwood Winery. 

RESERVE - Friday, May 21 (4 - 6 p.m.)

Featuring 70 wines in barrel, reserve, library and power white and Rosé categories, RESERVE also upholds a strong culinary focus. Below are a list of restaurants, chefs and tasty delights to look forward to during the Friday evening RESERVE tasting.

  • Dining with Andre, showcasing California Lamb
  • Chef de Cuisine Jeffrey Scott, showcasing California Lamb
  • Kerrygold showcasing a selection of hand crafted cheeses
  • Chef Mark Sullivan showcasing California Lamb
  • Matthew's showcasing Hearst Ranch Beef
  • Pier 46 showcasing a selection of local seafood
  • Thomas Hill Organics showcasing California Lamb
  • Villa Creek Restaurant showcasing Hearst Ranch Beef
  • Vivant Fine Cheese showcasing a selection of artisanal cheeses

Grand Tasting - Saturday, May 22 (3 - 7 p.m.)

Paso Robles Wine Country comes together for the Grand Tasting where more than 90 wineries showcase the diversity of wines found throughout the Paso Robles AVA. Chefs share their secrets of sourcing local ingredients through 30 minute demonstrations and Artisan Alley features locally grown products from olive oil to cheese and unique artisan products. Below is a list of tasty treats being dished out during the Grand Tasting:

Demonstration Kitchen

It is a well known fact that great food, great wine and great people are naturally found in the same places. Wander over to the Demonstration Kitchen and experience demos by Chef Mark Sullivan and Chef Matthew Riley. These demonstrations will do more than wow the onlooker; try a sample to understand how these chef specialties pair so well with the wines you are enjoying.

  • 4:30 p.m. Chef Mark Sullivan featuring California Lamb
  • 5:30 p.m. Chef Matthew Riley featuring Hearst Ranch Beef

Artisan Alley

Find local food artisans sampling olive oil, cheese, nuts and more. Be sure to discover the many delicious reasons to eat like a locavore. Check out the local food artisans that will be at this year's Artisan Alley:

  • California Lamb
  • Cheese: Kerrygold
  • Gourmet Blends
  • Hearst Ranch Beef
  • Olive Oil: Pasolivo
  • Palate Cleansing Beverages: SanTásti

Grand Tasting Food Vendors

Although you may try, one cannot live on wine alone. When your stomach begins to grumble for something tasty and filling to enjoy alongside the wine, it is time to check out the food vendors of the Grand Tasting:

  • Boy Scout Troop 60
  • Thomas Hill Organics
  • Wholesome Chow 

Bread, Cheese & Water Stations

Quench your thirst with refreshing water, cleanse your palate with artisinal bread and enjoy the perfect pairing to any Paso Robles Wine... Kerrygold CHEESE! There will be five stations available throughout the day, adding the perfect complement to the many wines showcased.

 


ANNUAL EVENTS