Saturday, November 22, 2014     Volume: 29, Issue: 17
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What are you thankful for?

Good health.
Good friends.
Good food.
Good grief I’m glad I’m not as dumb as so many other people.

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New Times / Hayley's Bites

Holidaze

Got a beef with gluten? Sign up for Vert Foods’ Glueten Free Thanksgiving class, which will teach home-cooks how to prepare a festive feast sans the wheat (email info@vertfoods.com for information, and do it soon!) … Food, crafts, and family fun will be echoing through Mission Plaza this Nov. 29 and 30, so get your butt down there for some truly local holiday shopping that you can feel good about (751 Palm St. in downtown SLO) … Rock out to the sounds of Soul Sauce at Arroyo Grande’s Laetitia Vineyard and Winery Nov. 30 from 1 to 4 p.m., and maybe even shake off a few of those extra mashed potato calories! Yes, you should actually get up off your couch this Thanksgiving weekend. You’ll thank me later.

Doing good in the hood

A first! Paso wine veteran Alta Colina Winery recently opened up a new state-of-the-art tasting room in Paso Robles, equipped with tons of green technology and even a few Tesla charging stations, a first for Paso Wine Country (altacolinawine.com for directions and info) … Il Cortile and La Cosecha in downtown Paso Robles will be giving back with its Third Thursday event benefiting Must! Charities. Each third Thursday of the month, a portion of proceeds will go toward local Central Coast families in need of food, support, or simply a helping hand. Want to spread your own holiday cheer? Donate your turkeys to the Food Bank Coalition of SLO this Nov. 20 at Sierra Vista Medical Center in SLO and make a difference for a needy family (For all county locations, visit slofoodbank.org).

 

Table scraps

Get piggy with it: Bacon & Brine in Solvang may be a bit of a drive, but it’s not far when you consider just how juicy and creative their locally sourced sandwiches can be. Try their pho-inspired sando with local pork cheeks, cilantro, pickled veggies, and mint for a fresh twist on a grab-and-go lunch (click over to baconandbrine.com for the full lip-smacking menu) … Stormy Ts is canning up a flavor storm, and you’ve got to catch ’em all. We’re talking jams, preserves, chutneys, and quarts of pickled asparagus, carrots, and dilly beans (bloody mary, anyone?). “Like” this SLOcal small-batch producer on Facebook to see where his jars are traveling next. Before long, you’ll be seeing them all over town.