Locally Sourced Ingredients
Chef Kobayashi’s three-course Christmas Eve Dinner Menu is inspired by the exceptional ingredients from local producers who are dedicated to sustainable and artisanal farming, ranching and fishing. First choice selections include: Onion Soup, Olive Oil Croutons, Gruyere; a Warm Chicory Salad, Farm Egg, Fried Artichokes, Pancetta Vinaigrette; fresh Marin Oysters, Braised Leeks, Garlic Parsley Bread Crumbs or Pumpkin Agnolotti, Rye Flour Pasta, Brown Butter, Sage, Amaretti. Second course options include: Christmas Duck, Confit Leg, Pecan Dirty Rice, Dried Cherries, Foie Gras; a Petrale Sole, Lobster, Braised Chick Peas, Meyer Lemon, Mint; or a tender Niman Ranch Filet, Cèpes, Cippolini Onion, ‘Twice Baked’ Potato. Festive desserts conclude the dinner with Kobayashi’s Yule Log, Chocolate Brownie Ice Cream, Walnut Cream or a Holiday Crème Brûlée, Egg Nog, Pistachio, Burnt Honey.
The holiday menu will be served on Friday, December 24, 2010 from 5:00 p.m. to 8:00 p.m. and is priced at $58 per guest, exclusive of beverages, taxes and gratuities. In addition to Artisan’s extensive wine list, guests also have the option of enjoying specific wine pairings with each dish, where some of the best of Paso Robles’ vineyards are showcased for an additional $25 per person.
For a more informal experience on December 24th, Artisan will be serving Lunch from 11:00 a.m. – 2:30 p.m., and their Afternoon Menu from 2:30 – 5:00 p.m.
Since its debut in 2006, Artisan has been embraced by locals, travelers and journalists around the nation. With the assistance of Shandi, Chef Chris’s wife, who leads Artisan’s wine program; brother, Mike, who oversees the business and front of house; and Tina Soto, Mike’s wife who handles all of the finances, Artisan has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination.
Artisan is committed to providing sustainable, fresh and seasonal foods. Chef Kobayashi frequents local farmers’ markets and farms to ensure the restaurant uses only the best regional and organic products when available thus supporting the community. Working closely with local producers, Kobayashi tailors the Artisan menu to showcase the best of Paso Robles and the Central Coast. Many farmers, including Windrose Farm, Rocky Canyon Farm, Hearst Ranch and Charter Oak, plant and grow certain products exclusively for Artisan, knowing that these products will be presented by a chef that respects the ingredient and its ability to shine through in every dish.
Chris Kobayashi received a coveted nomination as a semi-finalist for Best Chef Pacific by the James Beard Foundation Awards in 2009 and was recently the participating chef in “Outstanding in the Field,” a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food, thereby honoring the local farmers and food Artisans who cultivate it. Artisan has garnered a 2 star review from S. Irene Virbila, restaurant critic for the Los Angeles Times and has been featured in the New York Times, San Francisco Chronicle, W, Wine Spectator, Chicago Sun-Times, Oakland Tribune, Bon Appetit, Sunset, Los Angeles, Angeleno, San Francisco, Central Coast and National Geographic Traveler magazines.
Christmas Eve Prix Fixe Menu Follows
For reservations, please call: Phone 805.237.8084
or visit www.OpenTable.com
Visit Artisan on the Web at www.Artisanpasorobles.com
Become a fan of Artisan on Facebook at http://www.facebook.com/pages/Paso-Robles-CA/Artisan/131255395232