I have a great deal of respect for San Luis Obispo’s food and wine community because of everyone’s constant efforts to extend a helping hand. And it’s not about wineries and restaurants patting each other on the back for their own financial gain. Our charitable restaurateurs and vintners have always supported local farms and farm workers.
That’s what motivated chef Robert Root to come up with the idea of creating a new event last year he named “Pallet to Palate.” It’s a food and wine

- PHOTO BY STEVE E. MILLER
- GET FRESH : Enjoy the finest local produce, socialize, and support a wonderful cause at the second annual Pallet to Palate benefit
I was there for the inaugural event in May 2007 and was delighted to find it crowded with foodies and locavores. The latter are those who make an effort to eat only food from their local “foodshed,” which means buying from farms and producers within 100 miles of their homes. Their intent is to gain a greater connection to their food sources and support the local economy, which also means avoiding processed foods and chain restaurants.
“There are very few events, except the farmers’ markets that focus on the farmers who grow local produce,” Root said pointedly. He noted that some chefs still don’t support local farms. With this event Root, among other food industry people, is working toward making everyone aware of local farms. “We decided to grow this event into something that can really make an impact, creating more outreach for our small farmers to both the community at large and chefs at local restaurants.”

- PHOTO BY STEVE E. MILLER
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This year, the entry is priced slightly higher but still is quite reasonable for this worthy cause. That means you can bid more during the silent auction for such enticing treats as an overnight stay at a local resort, gift certificates for local restaurants, and collectible bottles of wine. A note to any other businesses interested in helping this fundraiser: Pallet to Palate is still accepting donations for the silent auction, including local foods, wine, dining certificates, hotel rooms, jewelry, clothing, or art. This year, the proceeds will benefit the Food Bank Coalition of San Luis Obispo County.
Chef Evan Treadwell at Lido in the Dolphin Bay Resort, who participated in Pallet to Palate last year, noted: “Many restaurants still don’t use fresh local products and we need to get these products to every restaurant’s kitchen. This isn’t a new movement in our nation but it’s the wave of the future. From the farms to the restaurants, we have to be more responsible for the planet and the people.”
Dinner Series

- PHOTO BY STEVE E. MILLER
There are two events offered on Sunday, August 17, at the Cliffs Resort in Shell Beach. The first is a conference featuring a cooking demonstration and lunch from 12:30 to 3 p.m. by the Cliffs Resort’s chef de cuisine at Marisol, Gregg Wangard, demonstrating the preparation of dishes using fresh products from three local farms, which you’ll enjoy afterward for lunch. Chef Ann Cooper, a food educator known nationwide for her work in grade school cafeterias, will be speaking on the topics of healthy eating and sustainably grown produce. This seminar and lunch is offered at an amazingly cheap price of $15 per person. The second event features a gala reception and dinner with a silent auction to raise more money for the Food Bank for just $60 per person. Held at Marisol restaurant in the Cliff’s Resort, the dinner will be prepared by five local chefs, each of whom will pair with a local farmer to create a meal using that farm’s produce or specialty food. Each of the five courses will be paired with a local wine and an acoustic guitarist will entertain throughout the evening.
A farmers market-style grazing event, modeled after the first Pallet to Palate, will be held alfresco at the Cliff’s Resort in Shell Beach, overlooking the azure Pacific, on Monday, August 18. Each table will feature a chef and a farmer, 25 tables altogether, who have worked together to create a delicious treat. There will also be tables featuring premium wineries, including Donati, Eberle, Edna Valley Vineyard, and Windward. I predict more of our generous vintners will be eager to help support this locally-focused food and wine event.
For complete details about participating restaurants, farms, wineries, the Food Bank, participating in it, or reservations www.pallettopalate.com.
You can reach the “New Times” Cuisine columnist at khardesty@newtimesslo.com.
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