SPRING/SUMMER 2026
Prime experience
Four Diamond rated restaurant, The Willows at Chumash, specializes in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines [3]
Atisket, a tasket, the weather’s right for a picnic basket. Spring is o cially here, and everyone’s ready to enjoy the best weather the West has to o er. It’s time to get out and about on the Central Coast, and when you don’t have time to pack and plan that perfect meal on the beach, our local restaurants can take care of you. Our annual spring/summer Menus highlights a chef who brings a lifetime of culinary experience to Willows at the Chumash Casino Resort [8], the family tradition that feeds Savina’s Homemade Tamales [12], how Italian and Peruvian cuisine come together at Nicola Restaurant in San Luis Obispo [22], and the vibe that is e Pour House in Paso Robles [28].
WILLOWS at Chumash Casino Santa Ynez
FEATURED
RESTAURANT NICOLA
Chef’s Kiss
By Kasey Main
e Central Coast Guide to All ings Food and Drink
PUBLISHERS
Bob Rucker
Alex Zuniga
COVER DESIGN
Alex Zuniga
COVER PHOTOGRAPHY
Pieter Saayman
ADVERTISING REPS
Katy Gray
Kimberly Rosa
Tyler Dunavan
ASSISTANT
PRODUCTION MANAGER
Mary Grace Flaus
GRAPHIC DESIGN
John Nygaard
OFFICE/ADMIN
Michael Eddy
Cindy Rucker
Stephanie West
DISTRIBUTION
Jim Chaney
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FEATURED RESTAURANT WILLOWS
BY
A lifetime of experience
By Crystal Shipp
For 22 years, the Willows restaurant and bar has served Four-Diamond worthy steak and seafood in the Santa Ynez Valley.
The AAA rating reserved for upscale, highquality restaurants puts the Chumash Casino Resort’s fine dining spot in the top 2 percent of restaurants approved by the association.
Chef de Cuisine Sergio Renteria has been there since the start, beginning as a line cook, then becoming a sous chef, before taking on his current role 17 years ago.
The Willows at Chumash menu is influenced by French, Italian, and Asian cuisine that Renteria gleaned from other chefs over his long career in the industry.
“I learned, but I wouldn’t say the hard way,” Renteria said. “I was fortunate to work with good chefs. So, that’s how it started.”
John Elliot at the Ballard Store, for example, taught Renteria the French techniques for sauces such as bordelaise, beurre blanc, and au poivre. Anthony Minetti, who was the executive chef at Willows when Renteria started, shared the secrets of cioppino, homemade meatballs, and other Italian faves.
And then, there’s Julia Child, who visited the Cottage Café in Ballard one day with the general manager of Alisal Ranch. She sat down in front of Renteria and started asking about his Huevos Rancheros recipe and how he made it before ordering a plate.
He didn’t know who she was at the time, but his colleagues told him, and that’s when his passion for cooking blossomed in earnest.
“I started reading books and watching cooking shows. I was really lucky to have met her, and I didn’t know who she was,” he said. “After I started seeing her shows and cookbooks, I started jumping from restaurant to restaurant to learn different things.”
Joking, he said his wife used to comment about how much time he spent reading and watching cooking shows in his free time. Now, though, she says that all that work paid off.
“It did, you know,” he said. “Like I said, I’ve been fortunate to work with really good chefs.”
He’s also fortunate to have access to some of the best ingredients on the Central Coast. The Willows at Chumash’s produce is sourced between Oxnard and Paso Robles as much as possible. Baby carrots, fennel, and lettuce come from Lompoc’s Sunrise Farms, Babe Farms in Santa Maria delivers other baby vegetables, and Oxnard’s Harris Farms provides Willows with strawberries.
The delicate red berry is coming into season, Renteria said, and is going to show up on the spring menu with other seasonal favorites, like pea tendrils and cauliflower.
While aged steaks are always on the menu, seasonal salads, pastas, seafood, and appetizers change with the season, getting a refresh every three months.
The spring menu features a Sunrise Farms spinach salad with strawberries and red onion will be tossed in a poppy seed and sesame vinaigrette. Fried cauliflower crusted in semolina flour is accompanied by a Thai chili sauce. And the seafood grill for two people has Mazatlán shrimp, scallops, king salmon from the Columbia River, Canadian lobster, and Alaskan halibut served over coconut rice with asparagus and lemon caper sauce.
“Our seafood is always fresh,” he said, adding that it is flown in fresh daily. “We try to get the best that’s available on the market, so we get really good quality.”
Find Willows at the Chumash Casino Resort, 3400 E. Highway 246 in the Santa Ynez Valley. Visit chumashcasino.com for more information and business hours. ∆
PHOTO
PIETER SAAYMAN
BAYSIDE CAFE
Wrapped in Tradition
By Kasey Main
Nearly 50 years ago, Savina Salazar Lopez was a migrant worker, traveling between Tuxpan, Mexico, and the United States. An entrepreneur at heart, Savina ran a mini mart in her hometown, using every skill she could to support her 19 children. Out of necessity, she taught herself to butcher meat for her store’s offerings. Later, with help from a church friend, she learned how to make tamales - and a legend was born. Savina became known in her community as “The Tamale Lady,” and what started as survival turned into a delicious, enduring tradition: Savina’s Homemade Tamales.
In 2020, shortly before Savina’s passing, her daughter Milca and son-in-law Cristobal received her blessing to continue the business. Today, they lead the brand with the same passion and purpose Savina embodied. Milca remembers her mother’s dream vividly: to one day open a tamale shop, become the face of tamales, and be famous just like her favorite actress, Sarita Garcia. “Right before she passed, she saw her name and logo and couldn’t believe it,” Milca said. “During a late-night conversation with Cristobal, he promised my mom that her name and face would be on every tamale people would eat.”
Milca, now one of 11 children left, shared tender memories that shaped her connection to the family’s food. “I remember walking the streets with my mom and siblings, marking corners with chalk arrows so we wouldn’t get lost. We followed her like little ducklings to nearby grocery stores ‘Lucky’s’ and ‘William’s Bros’, where a kind gentleman saved us leftover produce for my mom to make dinner”. It was these humble
beginnings that created not just meals, but memories.
Savina’s Homemade Tamales celebrates flavor that feeds generations. Their menu features classic tamales, such as chicken, pork, beef, spicy pork, chile verde pork, and chile verde chicken. They also have vegetarian varieties, like jalapeno cheese, chilie relleno, bean and cheese, and even vegan tamales. If you have a sweet tooth, sweet tamales are a must, coming in flavors like pineapple, sweet corn, and bright red strawberry - a customer favorite.
You can enjoy Savina’s across the Central Coast, from Ventura to Santa Maria to San Miguel on scheduled routes (delivery only). Make sure to order at least one day in advance by calling (805) 631-1469 or online at savinashomemadetamales.com. Every tamale is wrapped with care and delivered to your doorstep, whether for special events, small gatherings, or a cozy night in. “Every bite people take is a celebration,” said Milca. “It’s my mother’s dream and my devotion, wrapped in corn husk and filled with love.”
The magic’s in the masa, which Milca is excited to bring to life in a physical location soon. Look for Savina’s Homemade Tamale Shop in Santa Maria, California, which Milca said is “a dream come true, where customers can come and enjoy a family tradition.”
In Loving Memory, Savina Salazar Lopez October 27, 1932 – February 14, 2020
“Your hands may have rested, but your legacy lives on in every tamale shared around a family table.”
www.savinashomemadetamales.com
Brick Barn Wine Estate, “we make the wines we love and grow the grapes
Autry Cellars
Autry Cellars, a micro-winery and distillery, is owned and operated by a father-daughter team producing awardwinning wines and spirits. Our tasting room shares space with our production facility: barrels, tanks, bottling line, and stills heighten your experience! Steve Autry himself is often pouring at the bar, sharing his love for wine and spirit-making with his guests. Enjoy inside or outside on our redwood deck overlooking the beautiful Edna Valley.
Center of Effort
Between the mountains and sea, Center of Effort crafts estategrown wines of exceptional quality, including Chenin Blanc, Pinot Noir, and Rhône varieties. Sourced exclusively from our sustainably farmed vineyard, the wines reflect our coastal terroir. Experience our sweeping views, warm hospitality, and a culinary program that elevates every visit.
ARROYO GRANDE
SAN LUIS OBISPO
Clementine Carter Wines
Clementine Carter is a boutique winery in Los Alamos celebrating its 14th year in this historic town. The goal is to create aromatic fresh wines that defy expectation, highlighting the bounty of Santa Barbara wine. We have a particular sweet spot for Rhone variety wines from cool climate vineyard partners in the Sta. Rita Hills. Join us for monthly Taste the Landscape vineyard tours and weekly Friday night speaker series.
El Viñero
Domaine Degher/Mojo Cellars
For over 20 years, we’ve been located on our small hillock on Paso’s NW Side. Make a reservation to enjoy our overlook patio with views while tasting our GOLD MEDAL Estate wines: MOJO
Cabernet Sauvignon, Old School Estate, Grenache Estate, Port style dessert wines. Meet the winemaker Denis Degher and enjoy an old school Paso Robles tasting. You know, the way it used to be before the corporations and Billionaires arrived. Bring your dog and have a picnic. GOT MOJO?
El Viñero is dedicated to showcasing the craftsmanship of our winegrowers and the unique terroir of the vineyards we source from. Our founder, Jordan Crabtree, serves as both our winegrower and winemaker. He often jests that ‘winemakers always get all the glory,’ but acknowledges that the quality of our wines is ultimately rooted in the exceptional fruit they are crafted from and the expressive character of the vineyard sites. As winegrowers, our focus is on nurturing the crop to allow the site to fully express itself through the harvested fruit, while being a good steward of the land. In the winery, we employ a minimalistic approach, intervening as little as possible to let the wines reveal their true nature. Temperature control, press decisions, barrel selection, and blending are key points where we carefully influence the outcome. Come visit our tasting room in Old Town Orcutt to experience and learn more about these handcrafted world class wines!
130A North Broadway, Orcutt 805-354-0260 · info@elvinero
Lucas & Lewellen Vineyards
Lucas & Lewellen Vineyards is a family-owned winery located in the heart of “Sideways” country in Santa Barbara County. We farm 380 acres of estate-grown, hand-picked grapes located in three different microclimates. Lucas & Lewellen Vineyards was voted “The Best Tasting Room in the Santa Ynez Valley” by readers of The Santa Ynez Valley News.
1645 Copenhagen Drive, Solvang · Open daily from 10:30am to 5:30pm Open later on Fri and Sat · LLwine.com · 805-686-9336
Mystic Hills Vineyard
15 Mystic Hills Vineyard is a boutique, family-owned vineyard nestled in the beautiful rolling hills outside of Paso Robles. Owner Joel Cox is an Academy Award-winning film editor who brings his professional and creative love of film to his wine. Joel, Judy, and their family focus on sustainability while creating a unique tasting experience.
79550 Watkins Lane, San Miguel · Tasting by appointment
Located in the center of historic Old Town Orcutt, along with our own label, we offer an extensive collection of local wines from more than 125 local wineries, 500 different local varietals and over 100 wines from around the World. Our rustic bar, comfortable lounge and outside patio is the perfect place to sip an ice-cold local beer or enjoy that tasty glass or wine flight with friends. Be sure to ask about our affordable wine club. No reservations needed!
Two wineries under one roof! The tasting room is located in the historic Village of Arroyo Grande with a
and inviting space and outdoor patio. Produced by husband and wife winemakers Bob Lindquist and Louisa Sawyer Lindquist, they make pure, balanced wines from organic, biodynamic and sustainable vineyards from the Central Coast. Featuring Syrah, GSM, Chardonnay, Tempranillo, Cabernet Sauvignon and more.
At J Dusi Wines, our story begins in the vineyard — and it’s been rooted there for generations. Our family’s history in Paso Robles grape growing dates back to the early 1920s, when the Dusi family first planted vines and established farming practices that continue to guide us today. As a female winemaker and farmer, Janell Dusi brings both reverence for the past and an adventurous spirit to the cellar. Come try our wines on the patio overlooking the vineyard.
1401 Hwy 46 West, Paso Robles • Open 7 days a week 11am-4pm (805) 226-2034 • jdusiwines.com
Paso Robles Wine Tours
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Parrish Family Vineyard invites you to experience the essence of Paso Robles wine country. Savor handcrafted estate wines paired with house-made culinary offerings, all set against breathtaking wrap-around vineyard views. Relax on charming porches and wander beautifully curated grounds designed for unforgettable moments. Whether you’re visiting for a tasting or tour, discover a place where exceptional wine, food, and scenery come together in perfect harmony.
Adelaida Road,
Regenerative Organic Certified® (ROC™) Rhone Wines Tablas Creek is a pioneer of California’s Rhône and regenerative movements and the world’s first Regenerative Organic Certified winery. Join us for guided tastings of elegant red and white Rhône blends and explore nine grapes we’ve introduced to America! Reservations encouraged but walk-ins welcome and usually possible.
Wolff Vineyards is certified sustainable and located on 125 acres with sweeping views of the Edna Valley. The vineyard is one of the first established in the Edna Valley, planted in Chardonnay, Pinot Noir, Syrah, Petite Sirah, Riesling and Teroldego. Everyone will feel at home in our inviting tasting room and garden. Enjoy a picnic lunch, and a vines-towine experience, surrounded by the vineyard and our artisan winery.
PASO ROBLES
PASO ROBLES
PASO ROBLES
PASO ROBLES
SAN MIGUEL
SOLVANG
ORCUTT
Central Coast
• Mike Ditka Jumbo Spicy Polish • Jumbo Spicy Chili Cheese Dog
• John Gotti Jumbo Spicy • Pastrami Italian Dip • Beef Bowls • Tri-tip Italian Dip • Greek Gyros (beef, lamb or chicken)
Pasta & Italian Sausage Bowl Fettuccine Alfredo
HYPERLOCAL DINING WITH THE VIEWS YOU LOVE. Where the sun meets the sea!
COMPLIMENTARY VALET PARKING
BRUNCH & LUNCH DAILY 8AM - 3PM
DINNER DAILY 3:30PM - 9PM
BAR OPEN LATE! DAILY UNTIL 10PM
Chef’s Kiss
By Kasey Main
TThere is no one more committed to culinary innovation than Chef Nicola Allegretta. Chef Nicola started his culinary experience when he was only 2 years old, helping his mother cook for family and friends in her small kitchen in Italy. He grew up in Bari, a city located in Puglia right on the heel of the Italian boot, well-known for its handmade orecchiette pasta and church Basilica San Nicola. After working for several years, Chef Nicola received a degree from the Italian Culinary Institute of Bari. Nicola then spent seven years working and traveling in many regions of Italy, gaining a vast knowledge of cuisine.
He moved to the United States in 1999, working in Florida at EPCOT and then as chef at Tiramisu and Aura Restaurant in Miami Beach, Florida before moving to California and opening three restaurants in Los Angeles, Pasadena, Covina and Lake Arrowhead. Finally, he moved to San Luis Obispo in 2001, where he worked as Executive Chef of Benvenuti Restaurant for two years.
Needless to say, he’s been busy sharpening his skills in international kitchens. Now with the passion taught by his mother and diverse culinary expertise, Chef Nicola is serving SLO County with Mama’s Meatball, Mistura, The Eatery at Vina Robles, and his new passion project: Nicola Restaurant.
Nicola Restaurant, his brand new Peruvian-Italian restaurant, brings together the favorites of Mama’s Meatball and Mistura, after countless requests to
have the best of both worlds. “All the time people say, ‘I wish I could have a pizza with authentic Italian flavors. I wish I could have authentic, fresh ceviche,” he said. “So what about a place that can do both?”
Nicola Restaurant is a culmination of Chef Nicola’s passion and pursuit of refined “bachiche.” In Peru, “bachiche” refers to the unique fusion cuisine born from the blending of Italian and Peruvian culinary traditions. It describes dishes that merge Italian ingredients and techniques with Peruvian flavors, or vice versa, in a style that emerged after Italian immigrants from Genoa arrived in Peru during the mid-19th century. After creating several successful concepts such as Mama’s Meatball and Mistura, Chef Nicola opened this new project as an homage.
At Nicola Restaurant, you’ll discover both the latest trends in Italian and Peruvian cuisine as well as timeless dishes. His wife, Jackeline Allegretta, helped bring the design of Nicola Restaurant to life, reflecting an upscale experience. Chef Nicola’s culinary beginnings may come from his hometown of Bari, Italy, but working in SLO County has a special place in his heart. “I really love it,” Allegretta said. “I really enjoy the Central Coast. If it was not for the Central Coast, I would not be what I am right now.”
Experience a culinary adventure at Nicola Restaurant in San Luis Obispo at 11560 Los Osos Valley Rd. #190. They also offer a private banquet room that can be used for several occasions, like private meetings, birthday parties, and weddings. Call to inquire at (805) 600-5767.
PHOTO BY SEBASTIAN ALLEGRETTA
Bill’s Take Out
Locally Owned & Operated since 1974
BURRITOS
Deep Fried
Bean & Cheese, Ground Beef
Bean & Cheese
Ground Beef & Cheese
QUESADILLAS
TACOS/TAQUITOS
Tacos - Shredded Beef and Ground Beef
Taquitos - Shredded Beef
LUNCH & DINNER MEAL DEALS
SHAKES – MALTS – SUNDAES –SOFT-SERVE
523 N. Broadway Santa Maria
Hours: Mon-Thurs 10am–8pm Fri 10am–8:30pm Sat & Sun 7:30am–8:30pm
1/8 lb
Billy Burger
BURGERS
1/4 lb & 1/2 lb
Beto Burger
Billy Cheeseburger
Beto Cheeseburger
Big Burger
Big Cheeseburger
SANDWICHES & MORE
Chicken Burger
Hot Pastrami on a French Roll
Grilled Cheese • Jalapeno Poppers
Onion Rings
French Fries • Zucchini Fries
Fried Pickle Spears
EuropeanVines,CaliforniaSpirit
On the rocks
By Kasey Main
It’s not a place; it’s a vibe. The Pour House stands by that motto as the premier craft beer tap house in Paso Robles, California. With 27 rotating craft beer taps, there is something for everyone. But the coolest part about The Pour House might be the hot music scene they have cultivated as one of the best small venues in California. Featuring two stages, everyone from famous musicians to local bands have enjoyed the spotlight in front of hundreds of fans. You may have seen Afroman, many legendary punk rock artists like D.R.I., TSOL, Guttermouth, Agent Orange, and Cali legends like Long Beach Dub All Stars, Pato Banton, and Young Dubliners. If you don’t catch the real superstars, they have showcased some amazing tribute performances like Super Diamond (Neil Diamond) and The Purple Ones (Prince tribute).
classic bay breeze cocktail. All of the drinks are named after rock songs, tying in to Flynn’s love for the music. “Let it Linger” by The Cranberries, then, is naturally the name of their vodka/cran. You get the idea.
While there is no kitchen inside the property, food trucks often showcase delicious snacks and meals when there is live music, and the food trucks are always changing to keep food options fresh. But Flynn also has big plans for the Pour House’s next food offerings. “We are going to be expanding in the next year and hope to add on a small kitchen so we can offer food directly,” she said.
Owner Leslie Flynn bought the bar in 2020, with the main goal being to create a bigger and better music venue. “That is where my true passion is. I could never sing or play music, so I decided to promote it instead. We may have a lot of drink options, but our niche is bringing big talents to our small stage,” Flynn said. Flynn runs the bar with her husband, Jake, and they have two daughters, so she is never short of things to do.
The expansion and live music shows are really what sets this tap house apart from other bars in the whole state. Get tipsy and go to their monthly comedy shows, participate in open jams, and even possibly meet your next bandmates. While there’s a small cover for small shows and ticket sales for larger events, 100% of what they collect goes to the bands and musicians, which also sets them apart from other venues.
The Pour House has a wide variety of local craft beers, but they also offer domestic bottles, hard kombuchas and ciders, local wines, LOTS of seltzer options, and even soju cocktails. Bestsellers are drinks like “Shook Me All Night Long”, which is red bull and soju vodka. Another popular one is “Call me the Breeze,” their take on the
If music isn’t your main interest, sports lovers frequent every weekend during football season to see NFL games on one of their 5 flatscreen TVs. Oh, and if you arrive by 11:00 AM, you get $5 pints and Blood Mary’s all day. What more could you want? There is always some sort of drink special, so take advantage of “locals cards” that are available to anyone in SLO County, giving you discounted show fees and extended happy hours. Loving local is the best way to be a rockstar. Whether you go for “good times or pour decisions,” make sure you rock on at The Pour House.
525 Pine Street, Paso Robles · www.pasoroblesbeeer.com 805-296-3712
AReturntoOurRoots
Megan’sOrganicMarketNowDelivers
WhenguestswalkintoMegan’sOrganic Markettoday,theyseesomethingvery differentfromhowitallbegan.Whatmany don’tknowisthatMegan’sOrganicMarket, affectionatelyknownasMOM,didn’tstartas astorefront.Itstartedasadeliveryservice.
Intheearlydays,itwasjustasmallteamof us,personallydeliveringcannabisthroughout ourlocalcommunity.Atthetime,many productsintheindustrywerestillcultivated usinghazardouspesticidesandpetroleumderivedfertilizers.Iwantedtodothings differently.
Ourmissionwas—andremains—tosource cannabisofthehighestquality,grownwith careforbothpeopleandtheplanet. Overtheyears,we’vegrowninwaysInever couldhaveimagined.We’veopenedour markets,builtanincredibleteam,and welcomedsomanyofyouintoourspaces. Whatstartedasasmalldeliveryoperationhas becomeaplacewherepeoplecancome togethertoexploreandembracethebenefits ofcannabis.
Whilewe’veexpandedtoamazingstorefronts, thoseearlydaysstilldefinewhoweare.That’s whyI’mexcitedtosharethatMOMdelivery isback,makingiteasierthanevertoaccess thecannabisproductsyoulovewithout leavinghome. Andbecausesustainabilityhasalwaysbeenat theheartofourmission,we’redoingit thoughtfully.Ourdeliveryvehiclewillbe electric,andwe’veintentionallylaunchedon EarthDayasareminderthatgrowthand responsibilitycangohand inhand. You’vealwaysbeenabletocountonMOMto bringalittlewhimsyandawholelotofgood vibestotheworld.Andwe’reexcitedtobring thatexperiencebacktoyourdoorstep.
Tolearnmoreorplaceadeliveryorder,visit MegansOrganicMarket.com
Withgratitude, Megan
