SUMMER 2009


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RECIPE


About The Chef – Chris Kobayashi As the chef and co-owner of Artisan Restaurant in downtown Paso Robles, Chris Kobayashi creates ever changing menus that have earned raves from the Los Angeles Times, Chicago Sun-Times, Bon Appétit and others. Chris’s “American Bistro” dishes are founded on fresh local ingredients with seasonal flavors. After graduating at the top of his class from the California Culinary Academy in San Francisco, he went on to work at Asia de Cuba and Roy’s in San Francisco before establishing Artisan with his brother Mike. Chris kindly shares his Artisan Abalone recipe as a perfect match for the crisp flavors and refreshing texture of our 2008 WHITE4 information, visit www.artisanpasorobles.com.


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Chef Chris Kobayashi’s Artisan Abalone Enjoy with 2008 WHITE4


Ingredients (Serves 4 as appetizers, 2 as a light meal) 4 each Cayucos red abalone steaks, about 1¼ ounce each 1 pint heirloom cherry tomatoes, halved 4 slices cooked bacon ½ cup cleaned purslane leaves 10 large mint leaves, chiffonade ¼ cup sherry vinaigrette ½ Tbsp. butter Salt and pepper to taste


Cornmeal for dusting Olive oil for sautéing Pasolivo Lemon extra virgin olive oil Buckwheat sprouts for garnish


Following is our 2009 concert schedule: June 26 – Sean Wiggins & Lone Goat - $20 / FREE for Signature Wine Club members “Alternative mixed with country and a sprinkling of troubadour folk rock ….Like Bonnie Raitt singing with Beck’s band” – Music Industry Newswire


July 24 – Big Daddy’s Blues Band - $20 / $15 for Signature Wine Club members Dynamic and danceable blues mixing classic favorites with spirited originals.


Method and Presentation In a medium bowl, combine the cherry tomatoes, bacon, purslane, mint and vinaigrette. Season with salt and pepper. Reserve. Heat a medium sauté pan over medium high heat. Place a scant 2 tablespoons of olive


oil in the pan and swirl. Lightly dust the steaks in the cornmeal and sauté about 20 seconds each side adding the butter about 10 seconds into the process. Remove from heat and drain on paper towels. Note that overcooking will lead to toughness. Divide the tomato mixture on four plates. Place the abalone on top of each mound.


Garnish with the buckwheat sprouts and drizzle a little bit of the lemon olive oil on and around. Serve immediately.


August 28 – Beatle-mania with Unfinished Business $25 / $20 for Signature Wine Club members The boys from Liverpool are back! The festivities will include fish and chips and other British fare, and a showing of the Beatles’ Yellow Submarine movie. Guests are encouraged to wear their finest 1960s-style attire. This event is a benefit for Big Brothers Big Sisters, Paso Robles Boys & Girls Club and the Children’s Health Initiative, and will be hosted by the “Big Kahuna” of Q 104.5 FM. Stay tuned for more details.


September 25 – Soulamente - $22 / $20 for Signature Wine Club members Dance hits from the ‘70s through ‘90s with a funk-inspired edge and flavors of blues, soul and Latin jazz.


October 23 – Julie & The BadDogs - $15 / $13 for Signature Wine Club members Julie Beaver picked up her first violin at the age of five and hasn’t stopped fiddling since. From Bach to Blues to Bluegrass, she can play and sing it all.


HAPPENINGS


Enjoy Live Music Among the Oaks at Vina Robles The second annual Vina Robles Concert Series, presented by AMS Entertainment, is back with six eclectic performances ranging from blues to folk, Latin jazz to classic British rock – including a special “Beatle-mania” extravaganza on August 28 that will benefit local charities. The mission of our concert series is to provide you with a fun and flavorful opportunity


to discover new artists and enjoy exciting music in the heart of the Paso Robles wine country. You are invited to bring your own picnic fare or pre-order a picnic meal prepared and delivered by Trumpet Vine Catering. The concerts will be held at our Hospitality Center’s event lawn overlooking the surrounding vineyards. For tickets, please call (805) 227-4812. Reservations recommended.


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