ALONG COMES MARY

A term I have noticed suddenly coming to the front burner is “Farm to Table” dining. This means that your meal is sourced from locally grown (usually organic) produce and locally raised meats. I find it especially exciting when your dish is from right outside the door of a restaurant. I was lucky to try some remarkable restaurants offering Farm to Table experiences on our trip last month to Paso Robles and The Central Coast. First up? Dinner at Thomas Hill Organics.

After an afternoon at The Hearst Castle (recap coming soon!), Michael and I were in for a real treat when we headed to Downtown Paso Robles to be guests of Thomas Hill Organics. Founded in 2009 by Debbie Thomas, Thomas Hill Organics is actually one of the first restaurants to launch with that now infamous “Farm to Table” as well as source primarily organic ingredients that are brought to your table.

Utilizing local farmers exclusively for their foods, Thomas Hill Organics is on the quaint boulevard of Park Street in Downtown Paso Robles. Strolling by, the restaurant is quite un-assuming from the window front. Once you head on in your greeted warmly by an intimate wine bar that houses the front of the bistro. With cheery holiday music playing, our hostess quickly took us to our cozy table in the back of the building, where the restaurant action takes place. While there was an outdoor area, we opted to stay in to hide from the brisk cold, but, guess what? Walking by on our way out, it felt perfectly toasty as the heat lamps burned on. I would gladly opt for the patio next time.

Our adorable table for two was next to a window and despite it was dark outside, there still is something fun about that window seat, am I wrong? We began our evening with a glass of their house white wine (Chardonnay that night) and it was really fun to see Michael, who usually is low-key about food and wine (as to where I am pretty straightforward if I like or dislike something), say “That’s a really good glass of wine!”

With a menu that changes nearly weekly, according to what is in season and available, (what could be more fun than never knowing what you would be able to order at your favorite eatery?!) Michael and I both had our eyes on the weekend specials. He ordered their spare rib while I chose the sole fish over a bed of veggies and cream sauce. Mike’s beef was atop roasted potatoes and some of the best carrots we have ever had. Yes, carrots! Easily, one of the most memorable sides we tried there. That is how fresh and flavorful their food is; we do not usually find carrots that memorable.

The presentation to these dishes were gorgeous, and while the meal appears compact, we were FULL by the time we left…..dessert may have been involved.

The moment I heard that their sweet special was a panna cotta with freshly picked mint leaves and mango, there was no doubt we were ordering one of my favorite desserts. The dairy favorite was sheer perfection, and the cream easily some of the most fresh I have had. It complemented both the wine and our meals perfectly.

During the week of our visit to their Paso Robles location, Debbie and her team were busy launching the second location of Thomas Hill Organics in San Luis Obispo. A half hour from Paso, this is a such brilliant addition to the “SLO”community that will give both residents and visitors the chance  to experience Thomas Hill’s Farm to Table approach.

Next time you find yourself in Paso Robles or San Luis Obispo, do yourself a favor and make a reservation. Learn more about Thomas Hill Organics HERE.

(*Disclosure: I was provided a meal in exchange for this feature. All opinions are my own.)