Paso Robles Wine Dinner at Michelin Restaurant in bloom
Near the center of California, midway between San Francisco and Los Angeles is the cowboy and surfer wine region Paso Robles. With more than 300 wineries, this laid-back town is also home to 5 Michelin recommended restaurants.
Recently I spent four days exploring Paso Robles and dined at 3 of the Michelin designated dining venues. Winemakers elevated the dining experience at in bloom, Les Petite Canailles, and The Restaurant at Justin. I have to add Niner Wine Estate for lunch as Michelin star worthy, it’s a must to experience.
Fall and winter is a wonderful time to visit Paso Robles. The air is crisp, and there aren’t as many of the summer tourists, so reservations at the wineries and restaurants are a little easier to get. Here’s a guide of where to stay and what to see:
Accommodations
The new Farmhouse Motel. Photo Jill Weinlein
Stay at the newly renovated boutique motel, The Farmhouse Paso. This bed and breakfast concept offers 26 cozy cottages designed by creative Nomada Hotel Group Throughout the village there are flickering fire pits in the evening for a cocktail before dinner or roasting s’mores in the evening.
Inviting lobby and lounge at Farmhouse Motel. Photo Jill Weinlein
Guests are welcome to borrow the hotel’s Linus Bikes to take for a cruise around town, after breakfast in the lobby featuring a choice of butter, almond, or ham and cheese croissants from a local bakery, plus Oui yogurts, fresh fruit bowl, orange juice, tea and coffee.
Toast Tours Owner Kristina. Photo Jill Weinlein
The safest way to experience Michelin wine lunches and dinner is with Toast Tours. Lars and Kristina Horton and their team of knowledgeable drivers take guests to some of the most popular Paso Robles Wine Country venues in a luxury Mercedes Benz vehicle. Stops also include distilleries, olive oil tastings and even Hearst Castle can be added to your itinerary. Waters and snacks are provided.
Photo Jill Weinlein” width=”480″ height=”640″> in bloom Paso Robles. Photo Jill Weinlein
Dinner at in bloom with Thacher Winery and Torrin Wine
Executive Chef and Executive Sous Chef Ron Frazier prepared a five course dinner at the lovely in bloom restaurant. Wines for the evening’s meal Thacher Winery and Torrin Wines paired nicely with each course. These wineries are home to two of Paso’s beloved boutique winemakers, producing fabulous wines.
in bloom wine dinner. Photo Jill Weinlein
Sitting next to the beautiful Michelle Thacher, owner of Thacher Winery and Vineyard, I learned how she runs the winery with her husband Sherman. While pouring a bottle of Thacher 2021 Own-Rooted Chenin Blanc, she felt it was an ideal wine to enjoy with California halibut crudo and the chicken with caviar course.
Thacher Wines. Photo Jill Weinlein
Pointing out a distinctive grasshopper on the label, she shared that the Chenin Blanc grapes were planted on their own roots in 1972, and hand harvested from Shell Creek Vineyard in Paso Robles. Floral notes and ripe pear flavors made this an appealing wine to sip.
Chicken and Caviar at in bloom. Photo Jill Weinlein
The minerality went well with the beautifully fried chicken topped with caviar displayed on a whimsical rooster plate. This wine was crafted without enzymes, water, acids, tannins or nutrients. Only 278 cases were produced.
Lagom Chardonnay
What also paired nicely with the slices of baguette with juniper and chamomile oil and honey butter was a taste of 2020 Lagom Chardonnay from Spanish Springs Vineyard. This Chardonnay displayed layers of citrus notes and tropical fruit flavors. It also went well with a plate of three gnudi topped with an ethereal sauce made with a tomato fondata, local corn cut off the cob, cherry tomatoes, sunflower seeds and parmesan cheese.
Gnudi at in bloom. Photo by Jill Weinlein
The 2021 Homestead Hill Grenache went well with in bloom’s Wagyu dry aged New York. Plump cipolini onions, and a fig demi glaze enhance this course served with California wasabi and fresh pesto.
Wagyu dry aged New York. Photo Jill Weinlein.
I moved to the other end of the table to sit next to Viguel Hawley who helps her husband Scott run Torrin Winery. She shared how they make wines primarily for their wine members. “When you become a member, you become part of our family,” she said. Her 202o Banshee is made with Mourvèdre, Syrah and Grenache grapes growing in the Willow Creek District AVA. They made 318 cases. The luscious dark berry and vibrant red fruit flavors went well with the remaining Wagyu.
Seasonal panna cotta. Photo Jill Weinlein
We finished the evening with a plum panna cotta with Meyer lemon curd, shortbread and pomegranate granita.
When visiting Paso Robles be sure to visit in bloom for a creative California Michelin dinner. To learn more about wine tasting in Paso Robles, go to Travel Paso.
