Kobayashi Pays Homage to Sustainable Farming with
Three Course Vegetable Inspired Menu

Chef Chris Kobayashi by Rob Stark

Artisan, the acclaimed American Bistro by brothers Chris and Mike Kobayashi in the heart of Paso Robles, announces the debut of Field Trip, an homage to producers and gardens practicing sustainable farming to be offered on Monday evenings throughout the dining room and at the bar.

Conceived as a weekly changing three course market menu of original vegetable-focused dishes and incorporating grains and products from local dairies, Field Trip will be priced at $34 for a starter, entrée and dessert. Individual items from the Field Trip menu as well as Artisan’s complete dinner menu will be available.  Wine Director Shandi Kobayashi will select a wine from a local vintner to highlight each Monday.

Co-Owner Mike Kobayashi says, “My brother Chris came up with the idea to showcase the many farmers Artisan works with throughout the year.  Harvest months are the best time to draw attention to the beauty of this produce and raise awareness of the outstanding quality from our local resources.”  “I want the menus for Field Trip to demonstrate that vegetable dishes can stand on their own as a meal,” says Chris Kobayashi. “Artisan’s focus is on sustainability; and this series will appeal to everyone, not just vegetarians.”

Chris Kobayashi is polishing Field Trip dishes for Artisan’s new Monday night series. Sample appetizers include Windrose Farm Padrón Chilies, Melted La Panza Gold; an Oregon Summer Truffle Risotto, Parmetta, Coastal Peas; and a salad of Grilled Peaches, Kendall Farms Crème Fraîche, Opal Basil, Smoked Peppers.

Among the entrées being developed are Eggplant Puttanesca, Farro Grain Penne, Taggiasca Olives, Fried Jimmy Nardello; Sheep’s Milk Ricotta Gnudi, Los Osos Valley Fava Beans, Velvet Pioppini, Parmesan Brodo; Roasted Hen of the Woods, Pan Fried Cheese Grits, Oven Dried San Marzano, Fava Leaves; Asparagus Caponata, “Grilled Cheese,” Torn Croutons, Lemon Balm; and an Artichoke Lasagna, Porcini Béchamel, Egg Yolk Pasta, Cavelo Nero.

Kobayashi is working on new seasonal desserts that are extraordinary – a Summer Coastal Citrus Ambrosia, Coconut Sorbet, Candied Macadamia; Millionaire’s Ice Cream Sundae; German Chocolate Cheesecake, Walnut Ice Cream, Cacao Nib Crumble; Lemon Meringue “Pie”, Cucumber Gin Sorbet, Brown Sugar Crust; and “Sandwich And Fries,” with Peanut Butter Cookie, Windrose Apples.

Field Trips begin on Monday, August 8, 2011 and will continue weekly through Monday, September 26, 2011. Service begins at 5p.m. nightly; reservations for the dining room are suggested and bar seating will be on a first come, first served basis.

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 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 of these, including Windrose Farm, Rocky Canyon Farm, Hearst Ranch, Rinconada Dairy 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 his second nomination as a semi-finalist for Best Chef Pacific by the prestigious James Beard Foundation Awards (2009 and 2011) and was a participating chef for the third year at “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.

Sample Field Trip Menu Follows / Please visit Artisan on the Web at
For reservations call:
Artisan |1401 Park Street, Paso Robles, California 93446 | Phone 805.237.8084
or visit
Become a fan of Artisan on Facebook at

field trip at artisan mondays
a weekly 3 course menu will be selected from the following samples:

windrose farm padrón chilies, melted la panza gold
oregon summer truffle risotto, parmetta, coastal peas
marinated sevillano olives, medjool dates, pt. reyes blue
cambria avocado,  green tomato pico, charred tropea onions, delfino
braised chickpeas, lemon, mint, green harissa
crispy cranberry red potatoes, koby cheese gratin
cayucos summer oranges and citrus, rustic arugula, smoked almonds, ricotta salata
arancini, king trumpet bolognese
lemon cucumbers, oil cured olives, greek strained yogurt, spearmint
grilled peaches, kendall farms crème fraîche, opal basil, smoked peppers
“watermelon pastrami”, bocconcini, coriander, saba
warm focaccia, truffle pozo tomme, cippolini agrodolce
farm egg raviolo, morels, sweet peas
summer minestrone, orange blossom fregola sarda

organic yellow corn polenta, happy acres goat’s milk whey, lobster mushrooms, soft feta
eggplant puttanesca, farro grain penne, taggiasca olives, fried jimmy nardello
sheep’s milk ricotta gnudi, los osos valley fava beans, velvet pioppini, parmesan brodo
roasted hen of the woods, pan fried cheese grits, oven dried san marzano, fava leaves
butter bean stew, purplette onion confit,  meyer lemon risotto
cranberry bean chili, gypsy pepper relleno, farmer’s cheese
asparagus caponata,  “grilled cheese”, torn croutons, lemon balm
artichoke lasagna, porcini béchamel, egg yolk pasta, cavelo nero
garden snake beans, organic shitake, sweet corn, burnt flour cavatelli
white corn pudding, sautéed squash blossoms, heirloom tomato butter
le puy lentil “sheppard’s pie”, melted leeks, nantes carrots, dried brandywines, onaway potatoes

organic olallieberry milkshake, organic raw milk
summer coastal citrus ambrosia, coconut sorbet, candied macadamia
ogen melon sorbet, lime and cazadores
almond sbrisolona, chocolate gelato,  warm chocolate amaretto
millionaire’s ice cream sundae
raspberry panna cotta, honey sabayon, poppy seed crunch
german chocolate cheesecake, walnut ice cream, cacao nib crumble
lemon meringue “pie”, cucumber gin sorbet, brown sugar crust
“sandwich and fries”, peanut butter cookie, windrose apples
cornmeal crepes, warm peaches, crème fraîche ice cream, marcona almonds