Category Archives: Culinary Spotlight

A Basil & salt quick bite – No ordinary sheep, no ordinary cheeses – 3Pecorini

3Pecorini encapsulates three different yet equally tasty cheeses: Pecorino Romano PDO,Pecorino Sardo PDO and Fiore Sardo PDO.

Produced almost exclusively in Sardinia, these cheeses have been protected by the European PDO status since 1996, certifying their highest quality and guaranteeing their territory of origin. Having maintained the respectful farming method of having the sheep roam the island’s wild pastures gives the milk a high qualitative value and an undisputable fresh taste.

Learn more about these 3 extraordinary cheeses, the extraordinary sheep behind them, and the value of their PDO seal of guarantee and quality in the attached infographic. Download below.

KitchenAid® Illuminates How Inspiration Can Strike At Any Moment With Design-Forward, Limited Edition Stand Mixer

“Light & Shadow” Features Sun-Soaked Sand Tones, Refined Black Metals and Unique Textural Elements

 Shining a spotlight on highly textural, premium design, KitchenAid reveals its most artful appliance to date, the Limited Edition Stand Mixer, Light & Shadow. The design-forward appliance is an ode to the maker, acknowledging that their passion and creativity in the kitchen is not tied to traditional boundaries, but instead driven by inspiring moments throughout each and every day.

Light & Shadow reflects how inspiration can strike at any time, whether day or night, in big or small ways. Through the contrast of light and dark, compelling textures and exceptional styling, the sun-soaked sand tones of the Stand Mixer complement the studded shadowcasting pattern of the ceramic, tactile bowl.

“The design of Light & Shadow reflects the desire to explore and bring your vision to life,” said Jessica McConnell, director, Whirlpool Color, Finish & Material Design. “The dimensional studs on the bowl cast mesmerizing shadows that change with the sun’s rays, reflecting the possibility to make each moment feel special.”

KitchenAid® Illuminates How Inspiration Can Strike At Any Moment With Design-Forward, Limited Edition Stand Mixer

As an appliance leader and color authority, KitchenAid releases Limited Edition appliances to display its advanced color, material and finish. The brand pushes the boundaries of what a stand mixer can do through its ability to evoke emotion and elevate lifestyles. Crafted using genuine materials with rich surface textures, the Light & Shadow Stand Mixer encourages creativity at any moment, earning a spot as a permanent fixture on countertops.

The sand-colored tonal matte mixer mirrors sand in an hourglass, while the structural, three-dimensional studded bowl reflects and subdues light. Together, the pair mark the passage of time through the marriage of light and shadow, celebrating the many different occasions that bring makers to the kitchen.

Every detail of the limited edition appliance elicits a sense of wonder and curiosity, coming to life even in the most subtle intricacies. The polish from the trimband’s deep metallic finish contrasts the sleek yet subtle hubcover, which has a two-toned finish for a shiny, satin look that mesmerizes like a mirage. Details like these set this ultra-luxe model apart from others.

“Inspiration isn’t bound by time, but rather cultivated by a series of moments,” said Jon Bellante, KitchenAid global marketing director. “Light & Shadow is a reflection of how creativity can arise in the kitchen without warning and manifest itself in the form of a brunch spread for friends, an afternoon snack or a nighttime dinner party — the possibilities are endless.”

The stand mixer is made to stand out as a centerpiece of the kitchen, blurring the line between appliance and art and allowing for a distinctive expression of individuality. Light & Shadow is available with a studded black ceramic bowl, sold exclusively with the Limited Edition Stand Mixer.

The Limited Edition Light & Shadow Stand Mixer is available for purchase on and at select retailers, complete with unique packaging, for MSRP $449.99 (Stainless Steel Bowl option) and $549.99 (Studded Bowl option).

To learn more, visit or follow us on Instagram, @KitchenAidUSA.

Star Chef and Culinary Mogul, Adrianne Calvo Takes Her Signature Journey of the Senses – DARK DINING – International

Chef Adrianne will debut Dark Dining, paradise style in Bimini, Bahamas for one culinary action packed weekend August 13-15th

 Chef Adrianne Calvo, the young star chef best known for delivering Maximum Flavor in whichever arena she plays in. Whether it’s in one of her highly acclaimed restaurants which are equally hard to snag a table at, her cookbooks, her local NBC segment – Maximum Flavor Live, her YouTube series – Searching for Maximum Flavor, or her hallmark event, DARK DINING, one thing is for sure, Chef Adrianne brings IT! This time she’s bringing it to Resorts World Bimini for one very special culinary weekend, August 13-15, 2021.

“I am thrilled to be hosting this very exciting epicurean weekend in paradise. Resorts World Bimini is a stunning property, I really couldn’t ask for a better backdrop. Travel, adventure, great food and drinks, for me, it simply doesn’t get any better,” says Calvo.

Chef Adrianne’s Dark Dining

Chef Adrianne has created five extravagant events in true Maximum Flavor form tailored to what she likes to call “fun culinarians.” The five events include a Welcome Sunset Happy Hour, Beachside Hog Roast with Caymus Vineyards, Tacos/ Beer/ Margaritas Beach Party, Dark Dining “Under the Sea,” and farewell Fried Chicken and Bloody Mary Brunch. 

The star chef has grown her ever-popular Dark Dining since 2009. It is amazing that what started out as a few people willing to be blindfolded during dinner in a small no-name strip mall in the suburbs of Miami has now turned into a highly sought after, vanguard experience that sells out in minutes.

“I love sharing these wonderful moments with everyone. I especially love when a guest has something they’ve eaten all their life, and just because they were blindfolded, was able to taste it differently, appreciate it more. Sometimes, I’m lucky enough to have a guest discover they actually like something they thought they didn’t. That moment of self discovery is priceless,” says Calvo about Dark Dining.

For more information on Chef Adrianne’s Culinary Weekend at Resorts World Bimini:

pair & pour: holiday appetizer and cocktail pairing by blakely trettenero

Blakely Trettenero’s simple holiday cooking tips

Keep the menu simple and pick recipes that you can prepare in advance before your loved ones arrive. You don’t have to make a 10 course meal for everyone to be happy so don’t push yourself too much by trying recipes you’ve never made before. As long as you keep the cocktails flowing, they will think anything you make will be delicious! Enjoy the spirit of the Holidays and relax! They go by fast.

Mushroom, Herb & Gruyere Puffs


  • 2 tablespoons butter
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 1 pound baby bella (or crimini) mushrooms, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • salt
  • pepper
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 1/2 cup full fat Greek yogurt
  • 1/3 cup shredded Gruyere cheese
  • 2 sheets thawed puff pastry
  • egg wash for brushing

Instructions by Blakely

  1. Preheat your oven to 400 degrees F
  2. In a saute pan over medium high heat melt the butter and add the chopped onion. Sauté the onions for about 5 minutes, until cooked through
  3. To the onions add the minced garlic, finely chopped mushrooms, salt, pepper, and the chopped fresh herbs
  4. Cook until all of the moisture is out of the pan from the mushrooms, 7-10 minutes
  5. Sprinkle the mushrooms with the flour and stir to combine. Let it cook for about 2 minutes to cook out the raw flour flavor
  6. Add the white wine and Greek yogurt, mixing everything together
  7. Once everything is combined turn off the heat and add the shredded cheese. Stir to combine and set aside
  8. On a floured surface roll out the puff pastry lightly and cut it into squares. I got 12 squares per sheet of puff pastry
  9. Add a spoonful of the mushroom mixture to the middle of the puff pastry squares and brush the edges with the egg wash
  10. Fold the edges together, making little turnover shapes, and use your finger to crimp down the edges
  11. Add them to a parchment lined sheet tray, brush the top with egg wash, sprinkle with pepper and thyme leaves, and put into the oven
  12. Let them bake until golden brown, about 15 minutes

That’s it! Serve them while they’re hot and watch them disappear in SECONDS!

Cranberry Orange Champagne Cocktail


  • 1 ounce cranberry juice
  • 1 ounces Cointreau, or any orange liquor
  • sparkling wine
  • frozen cranberries (optional)

Instructions by Blakely

I love a good fancy cocktail for a special occasion! Makes everything seem festive with only a little effort. This cocktail is one of my favorites for the Holiday season and I know it will be yours too. In a champagne glass add the cranberry juice, orange liquor, and top with champagne. I like to add frozen cranberries or an orange peel to give is a festive look.

There you go! A delicious easy cocktail for any special occasion. Cheers!

About Blakely Trettenero

Blakely Trettenero, host of the  Everyday Gourmet with Blakely ~ and Hungry for Travels ~ websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Fla. She is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.


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New Chef Takes Root in Snohomish

With a new, fresh approach to the restaurant scene in Snohomish County, Chef Cody Castiglia, has embarked on a new adventure, bringing the tastes of the season to residents and visitors alike.

matersWorking with local farmers and producers, Castiglia and his Della Terra crew are committed to sourcing the majority of their ingredients within the community presenting a true farm-to-table experience. Being able to operate out of the Hungry Pelican in downtown Snohomish is an opportunity to partner with area businesses from ranchers to bakers, “Some just down the road,” Castiglia says. “We source the freshest ingredients of the season. While we may not have the abundance of produce now that we enjoy in the summer, we can still make some delicious food in the winter. We use a lot of winter squash, root vegetables, a lot of dried beans and peppers as well. We make celery root sexy.” Castiglia added, “merging unusual, seasonal flavors with traditional elements into fresh, balanced, mouth-watering dishes is our specialty.”

Della Terra, Castiglia’s business umbrella, represents his new restaurant venture along with his catering offerings and cooking classes. Meaning “from the earth” Della Terra ventures stay true to the philosophy of using the best ingredients available from the local harvest. “This allows me to be creative with the vast bounty we have available in the Northwest resulting in better tasting and better-for-you food that benefits the environment and the local economy,” he said.

IMG_0653Get a taste of the local season from Chef Cody during their lunch service (dine-in or to-go) Thursdays through Saturdays, noon to 3 p.m. beginning in December. Dinner service is available Friday evenings, 6-9 p.m. with a menu changing weekly to reflect local and seasonal availability, featuring fresh, hand-made pasta made with local flours along with a variety of local vegetable and meat options. Plenty of shareable appetizers are available also as are gluten-free and vegetarian options. The Hungry Pelican is located 113 Ave C, Snohomish, WA 98290. Reservations are available on OpenTable 

Della Terra has limited openings for holiday parties and any other catering needs. A custom menu can be created for you or select options are available from the current Fall/Winter menu.

A form is available here to send the Della Terra staff more information on your event.

Cooking classes with Chef Cody have been increasingly popular, being offered at Whisk in Bellevue and 21 Acres in Woodinville. Check out the current line-up now offered at the Hungry Pelican in Snohomish. Classes are held most Mondays and Wednesdays including easy take-home recipes with a fun, hands-on, engaging presentation. Class topics include holiday cooking, handmade pasta and fresh and healthy options for the New Year.

Cody’s full winter lineup is available here.

Email Chef Cody at for more information and visit Della Terra’s Facebook page for more information on upcoming classes and events.


Transforming Holiday Leftovers

Chef Cody Castiglia sent us a few recipes to help us with our Thanksgiving leftovers and we couldn’t get enough.

One of the best things about holiday cooking are the leftovers. We all cook up a storm for two days and eat the leavings for five more. When it comes to the turkey there are more options than just ‘the sandwich’ and Chef Cody Castiglia creates a spicy kick for his Turkey Tortilla Soup and creamy decadence for leftover cranberry sauce.

Note: We kept the turkey “chunked” in stead of shredding and added avocados in our version. 

Turkey Tortilla Soup

Serves 6-8

Turkey Tortilla SoupIngredients

  • 2 tablespoons oil
  • ½ white onion, small diced
  • 2 cloves garlic, minced
  • 7 cups turkey stock or chicken stock
  • 3 cups shredded cooked turkey
  • 16 ounces of cooked, drained black beans or mayocaba beans
  • 16 ounces of frozen corn kernels
  • ½ cup of salsa
  • 5 corn tortillas, cut into thin strips
  • 2 bunches of cilantro, chiffonade


  1. In a large saucepot or dutch oven, add oil over medium heat. Add the onions and garlic and saute until softened and fragrant, about 2 minutes. Add turkey stock, turkey, beans, and corn. Bring to a boil, then reduce to a simmer. Cook for 15 minutes to meld flavors.
  2. Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400 degrees until golden brown and crispy.
  3. Stir cilantro into soup. Garnish with tortilla chips.

Cranberry and Chocolate Pots De Creme

Serves 6-8

Chocolate Pots de CremeIngredients

  • 9 ounces chopped bittersweet chocolate, preferably Theo’s
  • 4 ounces of prepared cranberry sauce
  • 1.5 cups whole milk
  • 1.5 cups heavy cream
  • 6 large egg yolks
  • 4 Tablespoons sugar
  • ¼ teaspoon salt


  1. Bourbon Cranberry SauceWhisk the milk, 1 cup of the cream, egg yolks, sugar and salt in a saucepan over medium heat. Cook, stirring constantly, about 5 minutes, until the mixture is almost boiling and thick enough to coat the back of a spoon.
  2. Pour the milk mixture into the blender with the chocolate. Cover and blend until combined and smooth.
  3. Place a dollop of the cranberry sauce on the bottom of small cups or ramekins. Use all of the cranberry sauce except for one tablespoon. Pour the chocolate mixture over the sauce in each ramekin, dividing the mixture evenly. Refrigerate until set, about 2 hours.
  4. Whip the remaining ½ cup cream with the remaining tablespoon of cranberry sauce with a mixer until soft peaks form. Top the chilled pots de creme with the whipped cream.

Getting his start in the kitchen learning Italian classics from his father and grandmother, both restauranteurs and cooks, Chef Cody earned degrees in culinary arts and hotel/restaurant management. He gained hands on experience by working in James Beard Award-recognized restaurants throughout New York and Texas. Leaning heavily on his Italian background, Castiglia also draws from many other cuisines. His recent success hosting pop-up dinners at the Hungry Pelican in Snohomish led to the new restaurant venture, expanding Castiglia’s current offerings as private chef, caterer and cooking instructor.






One World Everybody Eats Founder Denise Cerreta Accepts James Beard Humanitarian of the Year Award

The Humanitarian of the Year award is given to an individual or organization working in the realm of food who has given selflessly and worked tirelessly to better the lives of others and society at large.

OWEEIIDenise Cerreta, founder of One World Everybody Eats, received the James Beard Foundation’s 2017 Humanitarian of the Year Award on behalf of the organization on May 1 at the Chicago Lyric Opera during the Foundation’s annual award ceremonies.

The James Beard Awards celebrate chefs and restaurant leaders and recognize visionary individuals and organizations working in the food industry. The Humanitarian of the Year award is given to an individual or organization working in the realm of food who has given selflessly and worked tirelessly to better the lives of others and society at large. The televised ceremony was hosted by Jesse Tyler Ferguson, of ABC’s award-winning Modern Family.

One World Everybody Eats is an international nonprofit dedicated to creating food security through its network of pay-what-you-can community cafes. These cafes have served over 2 million meals, 30 percent of which were served to people of less means. Under the organization’s platform, each cafe is committed to serving appealing, nutritious, locally sourced meals with dignity to everyone, while ultimately changing communities and their perspective on hunger.

In introducing Cerreta, Presenter Art Smith, chef and past Humanitarian of the Year, award recipient identified Cerrata as “a culinary superhero” for her work in creating a cafe environment “where all felt welcomed and left with full hearts and full stomachs.”  He went on to say, “A good idea has wings, and Denise proceeded to mentor people across the country in how to create their own cafes.”  Before accepting the award, Cerreta was honored by a 5-minute video which documented the results of her visionary efforts over the last 14 years.

“I am honored and humbled to accept this on behalf of all the cafes in our network,” Cerreta said in receiving the award in front of a crowd of 2,500.  “Our goal is to make sure in this one world,  everybody is nourished. I want to thank everybody who has stood by my side and helped make this dream a reality.”

OWEEIOne World Everybody Eats board member Debbi Casini-Klein of Pittsburgh reflected on the leadership Cerreta has provided, saying, “Through Denise’s guidance and unwavering commitment to assist those in need, she has helped facilitate an amazing community of cafe owners and volunteers throughout the country and abroad who are also working to end food insecurity and hunger.” Board member Chris May, of Vilas, North Carolina, added, “What has always impressed me the most about Denise are her open nature, her optimistic perseverance, and her humble spirit. These traits seem to describe most of our cafe operators as well and, I think, are characteristics that draw people to cafe communities.”

In 2003, One World Everybody Eats began as a small café in Salt Lake City, Utah. As owner, Cerreta noticed her patrons were struggling to make ends meet and, in what she describes as her ‘field of dreams’ experience, she decided to begin letting them pay what they could for their meals. Nearly 50 million Americans are food insecure, meaning families and individuals are accessing emergency food pantries, even scavenging or stealing, to meet their nutrition needs so that they do not go hungry. To address this issue, One World Everybody Eats supports the pay-what-you-can cafe model that helps communities increase food security at the local level.

Since its inception, more than 60 cafes have implemented the model, including Panera Bread and the Jon Bon Jovi Soul Foundation for which Cerreta provided cafe opening guidance. Dozens of other cafes are currently in development in eight countries.

About One World Everybody Eats

One World Everybody Eats is a 501(c)3 tax-exempt, non-profit organization dedicated to increasing food security and building community through its pay-what-you-can nonprofit restaurant model. It supports more than 60 existing and dozens of start-up cafes in its network with expert consultation, best practices, and networking opportunities. Learn more at: One World Everybody Eats

About the James Beard Awards

Established in 1990, with the first awards ceremony held in May 1991, the James Beard Foundation Awards have been referred to as the “Oscars” of the restaurant world and showcase the country’s top culinary talent. Awards are given in numerous categories from chefs to restaurants, to books to journalism, to broadcast media and restaurant design, as well as lifetime achievement and humanitarian awards. Judges are chosen by the governing committee for each awards category and are all considered experts in their fields. Learn more at: James Beard Awards

Adventures in Japan: What Am I Eating Part III by Paul Rest

Adventures in Japan Part I and Adventures in Japan Part II

japan-articleJapan is a mix of stunning unforgettable natural beauty, and a seemingly lack of consciousness about the environment. A storybook looking factory of some kind situated in a lush green landscape unfolding before our eyes yet with an incinerator in the back belching black smoke. Driving on a scenic highway winding our way up a mountain we would suddenly come to a curve where in some almost Jungian collective consciousness people threw trash out of cars—soiled diapers, food containers, garbage, you name it.

But on the same trip near the famous Lake Biwa, Japan’s largest fresh water lake, a stop on a journey south at an ordinary looking cluster of shops revealed some of the most amazing textiles. Jackets, scarves, shirts, bathrobes and more all made locally with designs and patterns that evoked classical Japan. A stay at the resort on the small rocky outcropping of Urishima, which reminded me of the James Bond movie “Dr. No” with its caves that were once probably lava tubes extending from the heart of the lava core to the ocean. The traditional tatami room with a futon, waves crashing from the Pacific Ocean outside the window, gave me one of the best slumbers I had in years.

Japan is at best a place of magic and on the other end of the spectrum, a place where you could purchase sake from a vending machine, hot or cold on the walkway to the Zen temple, Ryōan –ji (with the world-famous rock garden). By the time the bullet train arrived in Tokyo, I was ready for anything. After checking in our rooms, I decided to relax with a gin & tonic. The “ice tray” in the room’s small refrigerator had the tiniest ice cubes I’ve ever seen. I mean, almost microscopic.  So I did what one would do in America. I called room service and requested ice. What arrived was a chuck of ice, obviously knocked a large block of ice. Well, necessity is the mother of invention. I wrapped the chuck of ice, about the size of a cantaloupe, in a towel and proceeded to smash it as quietly as possible on the tile floor in the bathroom until I had pieces that would fit in a glass. (Later, this chunk of ice showed up on my hotel bill: $25.00!)

We watched a TV channel in English while we all enjoyed cheeseburgers, fries, pie and ice cream with tall neck Buds from the room service menu. The food was excellent. It was good to have my American taste buds in play again.  Our suite, which we decided to share to save money with separate beds, faced Mt. Fuji, something we had requested so I could view this mystical symbol of Japan. Except the smog and low clouds obscured the view and all I could see was an unending grayness.

Our last night there we decided to go out. My host said there was a great Italian restaurant that was all the buzz then. So we managed somehow to get reservations and off we went. The restaurant was a large rectangular room with a high ceiling with murals on the walls. There were two isles going the length of the restaurant. One each side and in the middle were rows of tables.  Our table was located on the right side when you walked in towards the back and close to the kitchen. The ironies began immediately. A group of Japanese musicians strolled around the restaurant singing “O sole mio.”  Yep, that was the only song they knew. If you just happened to look at them, they assumed you wanted them to serenade your table. Of course, when they were done they expected a tip. Now I love Italian songs, but hearing the same one over and over and over again. Mama mia! When they came to our table, uninvited, I gave them an American twenty-dollar bill and pointed to the table next to ours, which almost instantaneously got hit with our merry troubadours.

The meal was great. A simple salad dressed with a divine olive oil began our meal followed by a perfect Ragú Napoletano with a bottle of excellent Chianti Riserva Classico. Or, maybe we had two bottles? I didn’t care. I was in heaven. And a spumoni for dessert brought me to new gastronomical heights and left me speechless it was so delicious.  The bill arrived and quickly brought me back to earth but still speechless. After all, this was Tokyo and we were eating at the one of the “in” restaurants.  The total bill with gratuity was what my total food budget was for a month back home, and probably my neighbor’s next door too. Oh, mama, mama mia!

We left with my thoughts focused not on the night sights of glittering downtown Tokyo passing by our cab’s window, but what my American Express bill would look like next month. Musing over a hot sake back in our hotel suite, still peering through the inky darkness, hoping to catch a glimpse of the moon shinning on Mt. Fuji I realized I just had a lifetime of experiences while visiting Japan. The food, the sights and even the incongruities of this very different culture that is closed to so many Westerners, with all this I was lucky to have been included by not only my host family but others and made to feel like more than just another gaijin.

And, after all, I was an honorary Japanese now: I had done the octopus gonads shooter and survived to tell the tale.

An interesting side note: A year after I returned, I began my now almost twenty-five year practice of the martial art Aikido. I had no direct contact with any martial artists while there, or at least that I knew about. I was near the hometown of the famous Aikido teacher Motomichi Anno Sensei on the way to Urishima and hop, skip and jump further south was O Sensei, the Founder of Aikido’s birthplace, Tanabe. I did drink water from the sacred Nachi Falls so all I can say is that is was probably, “in the water.”

Paul Rest lives in Sonoma County, California. He has been enjoying California wines and foods since arriving in California. He can be contacted at

Written by Paul Rest / Edited, Karie Engels Giffin


Michelin Guide Brings Its Famous Culinary Star Power to Gourmet Gift Box for the Holidays

holiday_castle_600x300pxLimited-edition collection of gourmet treats hand-picked by Michelin Starred Chef is great gift idea for the gourmet cooks in your life

This holiday season, Michelin has teamed up with “Try the World” to create a special, limited-edition Michelin Guide-themed holiday box.

“Try The World” is an exciting online gourmet shop that delivers subscribers different monthly food boxes filled with gastronomic treats from locations around the world. In keeping with the festive season, the box is adorned with an eye-catching trio of the famed Michelin Stars on a brilliant red box that also harkens back to the color of the renowned “red guide” — as the Michelin Guide is affectionately known — that was first published in 1900 by the pioneering Michelin brothers, Edouard and Andre, who founded the world’s leading tire brand.

Since that time, thanks to the rigorous Michelin Guide selection process that is applied independently and consistently in 28 countries, the restaurant guide has become an international benchmark in fine dining. Only the best of the best eateries have ever attained even a single Michelin star, and only about 120 restaurants worldwide currently hold what is widely considered the pinnacle of distinction in gastronomy: a three-star Michelin rating.

The Michelin themed “Try the World” gift box features a selection of eight culinary delights from across the globe specially selected by Thomas Raquel, pastry chef at the world-famous Michelin three-star restaurant, Le Bernadin in New York.

In this holiday box, Chef Raquel includes a traditional French holiday pain d’epice (spiced bread) mix with freshly milled, organic flour and a variety of baking spices. In the spirit of an inclusive holiday theme, he also brings us tasty holiday treats that include, among others, a date spread made by Yoffi in Israel and a traditional Luna New Year pineapple cake from Taiwan.

In addition, you will find a culture guide along with the chef’s impeccable recipes for traditional holidays, including Hanukkah, Christmas, Boxing Day and the Lunar New Year.

This special Michelin-themed “Try the World” Holiday Box is available for $39, but only through the holiday season while supplies last and only in the U.S.

Thomas Hill Organic Kitchen Debuts Second Location In Downtown San Luis Obispo


In demand eatery expands its commitment to serving organic, local food

With an innovative seasonal menu that reflects the abundance of fresh, organic foods on the Central Coast, Thomas Hill Organic Kitchen works with local purveyors and farmers to source only the freshest organic and local produce, grass-fed and natural meats, as well as local fish. Breads are always crafted by local bakers who are celebrated artisans of their trade, wine lists are curated to showcase the diversity of the area’s wine region, and special care is taken to ensure the menu delivers bold flavors and innovative, seasonal offerings.

The Thomas Hill Organic Kitchen San Luis Obispo team is led by Executive Chef Justin Casey and Chef Elijah Blackburn. Chef Casey, who has trained under Michelin starred chefs and worked at such praised Bay Area restaurants as Aqua and Thermidor, brings his farm-fresh, seasonal culinary approach to the Thomas Hill kitchen. “I like to focus on using great products and treating them with respect and love,” shares Casey, who strives to create “simple yet elegant food that’s memorable.” Continues Casey, “San Luis has offered me a great place to cook and raise a family, and I am very excited to be working with a restaurant that puts so much focus on utilizing the best of what the Central Coast has to offer.”

In addition to a menu that changes weekly depending on the season and availability of ingredients, Thomas Hill Organic Kitchen in San Luis Obispo features a full bar serving innovative cocktails and Central Coast wines to complement the locally-focused, seasonal menu.

The much celebrated Thomas Hill Organic Kitchen in Paso Robles–established in 2009–was one of the first restaurants in the area to craft a menu dedicated to organic, locally-sourced ingredients. Following the success of her Paso Robles location, owner and visionary Debbie Thomas decided to open a second location in San Luis Obispo to accommodate the demand for her authentic, regional cuisine while furthering her passion for sharing fresh, locally sourced ingredients with the Central Coast. “I am looking forward to being a part of San Luis Obispo with its thriving and vibrant downtown,” says Thomas.

Having spent over four years discussing the possibility of a Thomas Hill Organic Kitchen expansion into San Luis Obispo, Thomas is confident now is the perfect time to carry out this growth. “People on the Central Coast have adopted the movement of farm-to-table and buying local,” says Thomas. And, with the development of the new mixed-use space in downtown San Luis Obispo’s Chinatown, the timing seemed right. Thomas Hill Organic Kitchen in San Luis Obispo is located on Monterey Street above the newly-opened Williams Sonoma, near Mission San Luis Obispo de Tolosa.

Hours for the San Luis Obispo location are:

  • Brunch ~ Saturday & Sunday, 9am to 3pm
  • Lunch ~ Monday through Friday, 11am to 3pm
  • Dinner ~ Sunday through Thursday, 5pm to 10pm; Friday & Saturday, 5pm to midnight

Sampling of the Fall Menu


Tito’s Moscow Mule

Casamigos Silver Margarita

Hendrick’s Highballs


Crisp Pork Belly Benedict

Lemon Ricotta Pancakes


Baby Beet & Burrata Salad

Black Lentil Tacos

Main ~ Lunch

Painted Hills Hangar Steak Salad

Furikake Crusted Ahi Tuna

Main ~ Dinner

Jerk Spiced Maple Duck Two Ways

Niman Ranch Pork Tenderloin


Salted Caramel Panna Cotta

Negranti Creamery Sheep’s Milk Ice Cream

About Thomas Hill Organic Kitchen

With a dynamic menu reflecting local abundance, Thomas Hill Organic Kitchen sources a vivid array of fresh ingredients to create bold, imaginative dishes. What began as a humble organic CSA showcasing the Central Coast’s bounty quickly evolved into a popular destination for honest food, creatively prepared. Owner Debbie Thomas and the culinary team believe in the significance of organic, regionally-produced food, working with local farmers and purveyors for poultry, seafood, grass-fed beef, lamb and exotic meats. Nearby farmers provide all fruits and vegetables, which are always straight-from-the-earth fresh, and breads are crafted by local bakers who are celebrated artisans of their trade. The new Thomas Hill Organic Kitchen in San Luis Obispo is located at 858 Monterey St. San Luis Obispo, CA 93401, or call 805.457.1616. The Paso Robles location is 1313 Park St., Paso Robles, CA 93446, or call 805.226.5888. For more information about Thomas Hill Organic Kitchen or to make a reservation, please visit

Chef Shota Nakajima to host pop-up dinner with celerated soba noodle maker, Mutsuko Soma

Kamonegi + Naka collaboration will highlight dishes from both chefs

chef-shota-nakajimaOwner/Chef Shota Nakajima will share the Naka kitchen with colleague Chef Mutsuko Soma for special dinners on Wednesday, December 7 and Thursday, December 8.  Chef Shota and Chef Soma will partner to produce a 6-course dinner that will highlight Shota’s kaiseki and Mutsuko’s celebrated soba noodles.  The dinner will highlight crab, uni, black cod, duck from Chef Shota and soba with Wagyu matsutake mushrooms and dessert from Chef Soma.

The cost of the dinners is $90 per person + tax and gratuity.  There will be a sake pairing offered for $30.  Seating is limited to 40 reservations per night available between 5:45pm and 8:45pm.

Soma is one of a few U.S. chefs specializing in the art of making handmade buckwheat soba noodles, working with dough that she describes as “similar to making pottery.”

Reservations may be made by calling (206)294-5230.


Naka, from chef/owner Shota Nakajima, is inspired by Japan’s traditional Kaiseki style of dining. The menu draws inspiration from local and seasonal ingredients and finished dishes are beautifully arranged with garnishes like leaves and flowers.

Naka and Bar Naka is located at 1449 E Pine Street in Seattle’s Capitol Hill neighborhood and is open Sunday, Wednesday, Thursday from 5pm-10:30pm, Friday and Saturday from 5pm-11pm.  The telephone number is (206) 294-5230.

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