Today I had the pleasure of chatting with Chef Laurent out of BL Brasserie. We talked about his 22 years of business here in Paso Robles, French beginnings, and of course a bit about wine. Thanks again to Laurent for sitting down with me I had a great time come check him out at BL Brasserie 1202 Pine St, Paso Robles, CA 93446 (805) 226-8191 on insta at https://www.instagram.com/blbrasserie/

Today I sat down with Chris Herrera at The Neighborhood Cafe and Juice Bar. Chris is the owner operator and a SLO Poly Alumni. We talked about how the cafe got started and about some of the cool tasty things they have to offer. You can check them out at https://www.neighborhoodacai.com or insta at https://www.instagram.com/neighborhood_acai/

Serving you from two locations 973 E Foothill Blvd, Suite 107, San Luis Obispo, CA 93405

(805) 439-4033

And

973 E Foothill Blvd, Suite 107, San Luis Obispo, CA 93405

(805) 439-4033

Today on the show I am joined by a long time pal Chef Mike. Mike made us a Butternut Squash and Kale Salad with a Bundt Sugar Vinaigrette. I had a great time and I can’t wait to do it again. You can catch Chef Mike currently at Schooners, http://schoonerscayucos.com , 171 N Ocean Ave, Cayucos, CA 93430. Or follow him on Instagram at https://www.instagram.com/diabetic_epicurean/ and his personal at https://www.instagram.com/chefmikeyillustrated/ He is one of the most active guys on Insta as far as posting goes he’s definitely worth a follow.

He also supports a blog with some great diabetic friendly recipes check it out here http://diabeticepicureanandchef.blogspot.com .

Today on the show I am joined by a long time pal Chef Mike. We talk about everything from his start in the midwest to growing fresh veggies. I had a great time and I can’t wait to do it again. You can catch Chef Mike currently at Schooners, http://schoonerscayucos.com , 171 N Ocean Ave, Cayucos, CA 93430. Or follow him on Instagram at https://www.instagram.com/diabetic_epicurean/ and his personal at https://www.instagram.com/chefmikeyillustrated/ He is one of the most active guys on Insta as far as posting goes he’s definitely worth a follow. He also supports a blog with some great diabetic friendly recipes check it out here http://diabeticepicureanandchef.blogspot.com .

Today I sit down with Chef Cory Bidwell from The Hatch here in Paso Robles. We talk about his beginnings in the biz and how he found his home here in Paso. Stay tuned to the end when he breaks down how to make some tasty Artichokes at home. Check him out at

The Hatch 835 13th st, Paso Robles, CA 93446

Hatch Paso Robles.com

Instagram @: Instagram.com/thehatchrotisserie/

Instagram.com/chef_cory_bidwell/

We sit down with Erik to talk about how The Crimson Cue came to be. We chat about his past life of being in Army, a Fire Fighter, and a Personal Pilot. Erik had a little cold and came through like a champ. Please ignore the sniffles and enjoy the profile. Check them out @crimsoncuebilliards on Instagram and

@thecrimsoncue on Facebook. Go see Erik and let him know you heard the chat @ The Crimson Cue 1319 Spring St. Paso Robles, CA 93446. Give them a call at (805) 369 2552

Andrew updates us on the guest list coming up. Mentioning local Paso Robles’ restaurants. List includes Cass Winery (Chef Mike), Cello Ristorante (Chef Justin), The Hatch (Chef Corey), and Bistro Laurent (Chef Laurent). Andrew also goes on to discuss some of the trending foods released from Whole Foods and Yelp amongst other sources. Thanks for listening. Enjoy!!

In this episode Andrew dives a bit deeper into what we will get from this podcast. He also talks about his beginnings in a restaurant starting out as a dishwasher and his trials going through the ranks in the kitchen. ENJOY!!

Andrew goes over what his vision is for this podcast and what he hopes to bring to the internet with his interviews. With San Luis Obispo, Paso Robles Wine Country, and The Central Coast at the forefront of this podcast it is sure to keep us coming back. With insights from local Chefs, Wine Makers, Personalities, and Business Owners the interviews will keep on coming. Drive on, keep washing those dishes, or just sit back as he explains what to expect from us here at CTC.