Subscribe
Home Blog Page 235

How to Explore California’s Enchanting Central Coast

By
Abdul Rafay
-
0
A man and a women walk through sand and brush in California.
Enjoy the sun and air of the Central California Coast any time of year.

The enchanting land of the northern California Central Coast is saturated with vegetation among its rolling hills, valleys, and sweeping coastlines. Only three and a half hours between the bustle of Los Angeles and San Francisco, San Luis Obispo County is summed up by its relaxing pace of vibrant life each season. The welcoming locals, fresh fusion of California cuisine, and the endless possibility of adventure through miles of picturesque landscapes are reasons to fall in love with every bit of it.

Inland in the north is the world-renowned wine region, Paso Robles. This old pioneering Wild West settlement has emerged into a well-revered gastronomical scene of locally made wine tasting, pristine cocktail bars, and fine dining restaurants that push the envelope of California fusion cuisine. There are several boutique hotels downtown and bed and breakfasts located on the outskirts of town on their own estates, providing travelers insight into authentic farm life.

The heart of downtown Paso Robles contains a number of exceptional restaurants, one of them being Les Petites Canailles, a contemporary French farm-to-table menu with an approachable twist of California seasonality created from the pedigree of Courtney Asseo and husband Chef Julian Asseo, who studied culinary arts near Bordeaux.

Translated as “the little rascals,” Les Petites Canailles pays homage to owners Chef Julien and Courtney’s children. Valuing the craftsmanship of their family, a section of the wine list is dedicated to bottles made by Chef Julien’s family. The exceptional wine pairs to create a perfect union of flavors with each dish, and the modern setting creates an elegant yet casual experience for diners to enjoy an intimate piece of Paso Robles. Chef Julien shares his recipe for Escargot Risotto with Garlic Parsley Butter with TABLE readers here.

After you sip and taste your way through Paso Robles, taking the scenic Highway 46 to head west, you will arrive in Cambria, a quaint Euro-inspired town by the sea full of antique markets and cozy dining settings tucked within pine trees. Nearby is a decadent museum, Hearst Castle, a 1917 mansion estate with embellished interiors curated worldwide by publishing tycoon William Randolph Hearst.

The towns of the Central Coast region boast lovely spots to walk, hangout, shop, dine, and much more.

Heading south down the coast on Highway 1, known as the famous PCH, takes you to Cayucos and Morro Bay, two adjacent, petite coastal towns with delicious seafood and cheery beaches.

Traveling south of San Luis Obispo County on Highway 1 brings you to San Luis Obispo. This city has a lively, cheerful charm that fills its streets, which is probably why Oprah coined it the “Happiest City in America.”

On a Thursday evening at the San Luis Obispo Downtown Farmer’s Market, five blocks of downtown SLO transform into a street fair where live music becomes a spectacle. At the same time, pedestrians stroll among over 100 vendors of farmers with weekly fresh produce, street artists, and gourmet food purveyors: eclectic shops and a variety of restaurants worth checking out frame the market.

San Luis Obispo is vast and filled with magic. It’s a unique place that grants experiences of wholesome fine meals, complex locally made wines, and endless outdoor adventures — all year round.

The glorious landscape of California’s Central Coast is perfect for kayaking, horseback riding, hiking, biking, and more. It’s also home to some excellent wineries.

 

WHERE TO EAT

The Hidden Kitchen, located a block from the beach, is a brunch restaurant known for its housemade blue corn masa waffles and tacos. Serving both savory and sweet dishes on a pleasant outdoor patio with a respected, honest staff.

113 North Ocean Avenue, Cayucos

2164 Center Street, Cambria

The Alchemists’ Garden in downtown Paso Robles is a mystically themed cocktail bar and eatery with picture-perfect cocktails and dishes that fuse together tasty flavors made for sharing. The walls are covered in vines and plants.

1114 Pine Street, Paso Robles

Giovanni’s Fish Market has the country’s freshest fish and sits right on the bay, looking to Morro Rock in Morro Bay. Whether it’s the fresh oysters, crispy fish, chips, chowder, or poke bowls, there’s no way to go wrong here for a delicious seafood-filled lunch with pleasant seaside views.

1001 Front Street, Morro Bay

The Flour House adheres to a true passion for Italian culture with its dedication to the craft of wood-fired Pizza Napoletana, with warm and well-able servers to walk you through the menu. The pizza and pasta are enjoyed in their elegant location, inside or out on the garden patio. The cocktails and wine list are the perfect backdrops for the delicious, cheesy flavors in the dishes.

690 Higuera Street, San Luis Obispo

Luna Red is an upscale fusion of Spanish, Mediterranean, and Mexican-style fair with Latin-inspired architecture and a gorgeous plant-filled outdoor patio right next to the mission in San Luis Obispo. The ceviche is marinated in a delicious savory citrus juice, and the tacos have options for perfectly seasoned, tender meats. Lastly, the chef’s paella is a party of a meal for the whole table — an excellent brunch, lunch, or dinner spot.

1023 Chorro Street, San Luis Obispo

GREAT PLACES TO STAY

Kindred Oak Farm is a bed and breakfast and organic farm submerged in oak trees and vineyards just outside of Paso Robles. Staying here allows travelers to peer into what it’s like to experience authentic California farm life. Owners Lisa and Robert Peach are incredibly warm and welcoming and renovated the property to be as beautiful as it currently is.

1250 Paint Horse Place, Paso Robles

South in the countryside of San Luis Obispo, La Lomita Ranch is romantic lodging with Spanish-style architecture. Though it’s known for its weddings and other special events, there are several bed and breakfast options — whether you choose their entire three-bedroom hacienda or inn rooms decorated with luxurious Mexican furniture.

1985 La Lomita Way, San Luis Obispo

Possibly what San Luis Obispo is most famous for, The Madonna Inn was built in 1958 and is the Central Coast’s iconic gaudy pink hodge-podge of classic ranch style meeting ornate floral decor. The whole place is covered in bright textures that will delight your entire being, and every room has a different theme. Don’t forget to try the famous pink champagne cake topped with swirly pink fondue!

100 Madonna Road, San Luis Obispo

The Cambria Pines Lodge is a perfect place to stay in the wintertime. It’s rustic and tucked under the pine trees of Cambria. The Fireside Lounge has a bar and restaurant with a fireplace and live music on most weekends. The Cambria Christmas Market is located on the grounds and consists of various Christmas light art pop-up decorations to stroll around and see.

2905 Burton Drive, Cambria

A luxurious mixture of fine Western, Eastern, and new-age crystal culture is fused together at Allegretto Vineyard Resort in Paso Robles. Full of art, wine, and pleasant areas for lounging and relaxing. The grounds hold weekend yoga, guided meditations, vineyard tours, and wine tastings on-site.

2700 Buena Vista Drive, Paso Robles

THINGS TO SEE

Sensorio is a 15-acre field of lights with award-winning light installations created by Bruce Munro. The lights blend with the landscape’s topography to create a dazzling show of colors across rural east Paso Robles. Buy tickets online before visiting.

4380 Highway 46 East, Paso Robles

Hearst Castle is the ultimate castle museum located on a mountaintop overlooking the ocean right near Cambria. The Hearst family once owned it as a booming estate for guests to stay in its embroidered interiors filled with foreign furniture. Drive to the visitor’s center and get tickets for a walking tour.

750 Hearst Castle Road, San Simeon

Montana de Oro State Park is a beautiful nature park with umber-colored volcanic rock formations lining the sea and hikes that take you into luscious valleys filled with the smell of black California sage and coastal live oak trees. This strip of coast is a seemingly untouched landscape with so many areas to submerge yourself within its natural beauty.

Pecho Valley Road at Montana de Oro State Park, Los Osos

PLACES TO SHOP

The general store is located directly in the downtown square of Paso Robles and is full of local gifts, books written by local authors, and art – a well-curated Central Coast shop to find all sorts of lovely goods and tasty local snacks.

841 12th Street, Paso Robles

“Hats that embody the California Central Coast Lifestyle.” Sabreena of Stellar & SUN makes quality, crafted California-style wide-brimmed hats in her studio. Using American-made beaver and rabbit felt, she follows techniques traditional cowboys have used for ages. Call or text to make an appointment before visiting the store.

6090 El Camino Real, Atascadero

The Hands Gallery is a curated art store with funky and earthen-colored art, such as home decorations, pottery, jewelry, kitchenware, and other goods. The store’s selection is filled with bright handmade items to be taken home as a great way to remember your trip on the Central Coast of California.

777 Higuera Street, San Luis Obispo

A Satellite of Love is a vintage curation of eclectic California-style local goods, clothes, records, and trinkets a couple of blocks from downtown San Luis Obispo. A charming atmosphere that sometimes holds live music events.

1335 Walker Street, San Luis Obispo

Story by Natalya Sutmiller / Photography by Jennifer Olson

Don’t miss a single delicious thing: Subscribe to TABLE Magazine’s print edition.

Cauliflower Steaks with Curry Oil & Cherry Sauce

By
Abdul Rafay
-
0
Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce sit on a blue plate to the left of the frame.

Cauliflower Steaks: a vegetarian delight that challenges the norms of flavor. Thickly sliced cauliflower steaks are roasted to golden perfection and then drizzled with a fragrant curry leaf oil. The rich and savory red wine cherry sauce adds a touch of sweetness and complexity to this elegant and flavorful vegetarian dish. For this recipe we use safeyyas.com to order the Yaji spice. This is the brand we prefer, but you can purchase Yaji spice at Amazon or, visit your local global foods store.

What are Curry Leaves?

Curry leaves, which of course derive from the curry leaf tree, are aromatic leaves. Their unique flavor profile adds depth and complexity to South Indian, Sri Lankan, and Southeast Asian cuisines but can be added to just about any dish. On their own, the leaves are citrusy, slightly bitter, and almost like lemongrass. To take advantage of this flavor, we use them in a curry leaf oil. The curry leaves soak in hot oil until the oil absorbs the leaves’ distinct aroma and flavor. This cooking oil can then be used to enhance various dishes, like on our Cauliflower Steaks.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce sit on a blue plate to the left of the frame.

Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce

  • Author: Veda Sankaran
Print Recipe

Description

Who needs regular steaks when roasted cauliflower with curry leaf oil and a red wine cherry sauce dances on your tastebuds?

Ingredients

Scale

For cauliflower steaks:

  • 2 dense heads of cauliflower
  • Safeyya’s Kitchen Yaji Spice to taste
  • Salt to taste
  • A few tbsp of neutral oil, like rice bran, grapeseed, or canola
  • Pomegranate seeds for garnish
  • Crushed pistachios for garnish

For curry leaf oil:

  • 25 curry leaves
  • Enough oil to cover, approximately ½ cup

For red wine cherry sauce:

  • 2 tbsp + 1 tbsp butter
  • 1/2 cup finely minced shallots
  • 1 ½ tsp grated ginger
  • 16 oz bag frozen pitted sweet dark cherries
  • 1/2 cup red wine
  • 1 tsp Safeyya’s Kitchen yaji spice
  • 1 tsp balsamic vinegar
  • 2 tsp curry leaf oil
  • 1 tsp dark brown sugar
  • 1 tsp cornstarch
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat the oven to 425 degrees. Remove the leaves at the base of the cauliflower, then cut off the thick base. Next, slice the cauliflower lengthwise through the core into 4 steaks. The ends may fall apart; that is why you have 2 heads of cauliflower to get 4 good steaks.
  2. Mix the oil, Yaji spice, and salt to make a paste and rub on all sides of the cauliflower steaks.
  3. You can line a baking sheet with parchment paper so that the cauliflower doesn’t stick or coat it with some oil before placing it on it to get a caramelized golden crust. Bake for approximately 30 minutes or until cauliflower is tender and cooked through.
  4. To make the curry leaf oil, preheat the oven to 225 degrees. Place the fresh curry leaves in a small ovenproof dish. Pour enough oil to cover the leaves and place in the oven for approximately 30-40 minutes or until the leaves have lost their green color and infused the oil with their flavor. Once cooled, place in a tightly sealed container and use within 2 weeks.
  5. Heat a saucepan and melt 2 tablespoons of butter to make the red wine cherry sauce. Add the finely minced shallots and sauté until lightly golden, then add the grated ginger and cook for 30 seconds.
  6. Next, add the thawed sweet dark cherries and stir. Let cook for a minute before adding the red wine and Yaji spice. Stir and cook for another minute.
  7. Pour the balsamic vinegar and curry leaf oil and sprinkle in the dark brown sugar. Add salt and pepper to taste and simmer until the flavors combine.
  8. The sauce may still be a little runny. To thicken, stir some of the sauce with the cornstarch, add back in, and cook for another 30 seconds.
  9. Finally, add a tbsp of butter, stir, and take off the heat.
  10. To serve, plate the cauliflower steaks, pour on the sauce, drizzle with a little extra curry leaf oil, and top with pomegranate seeds and crushed pistachios.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Veda Sankaran ⁠
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Carrot Miso Cupcakes

By
Lisa
-
0
A flat-lay view of seven carrot miso cupcakes.

The familiar blend of baking spices and sweet carrots takes on a new sophistication with a touch of white miso paste. It adds an unexpected layer of umami, which harmonizes beautifully with the traditional cream cheese frosting — with or without an optional dose of fragrant cardamom. Farm-fresh butter completes the deliciousness. Serve these up at your next get together or for as a treat with your child’s lunch for a healthy substitute. Your body will thank you in due time plus you still get to indulge in something a bit sweet.

Tips for Baking with Carrots

Carrots can be a great ingredient in cupcakes, brownies, and muffins. For recipes like carrot cakes or muffins, finely grate the carrots. This helps them blend into the batter and ensures they cook evenly. Since carrots release moisture during baking, make sure to balance it with other ingredients. If your batter seems too wet, consider adding a bit more flour or reducing liquids. Baking is all about experimenting with what works best for you.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A flat-lay view of seven carrot miso cupcakes.

Carrot Miso Cupcakes

  • Author: Anna Franklin
Print Recipe

Description

Miso and carrot create a lovely flavor that’ll remind you of mini carrot cakes.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon white miso paste
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cups canola oil
  • 2 large eggs, room temperature
  • 1 ½ teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 ½ cups grated carrots

For the frosting:

  • 8 oz cream cheese
  • ½ cup butter, softened
  • 2 tsp vanilla extract
  • 4 cups confectioners’ sugar
  • ¼ tsp ground cardamom (optional)

Instructions

  1. Preheat oven to 350 degrees and line a 12-count muffin pan with paper liners.
  2. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, miso, cinnamon, and nutmeg.
  3. Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
  4. Stir in vanilla extract and milk.
  5. Add carrots and stir until combined.
  6. Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  7. Allow to cool completely before decorating with cream cheese frosting.

For the frosting:

  1. Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy.
  2. Gradually beat in confectioners’ sugar until smooth.
  3. Add ground cardamom if desired.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA.

Subscribe to TABLE Magazine‘s print edition.

Edamame and Kale Hummus

By
Lisa
-
0
A flat-lay image of an Edamame and Kale hummus dish with carrots, cucumbers, and radishes surrounding the plate.

Kale loves cool weather, and baby leaves will be among the early bounty this season. Blend them with nutritious edamame beans, rich tahini, and garlic and voila: a dreamy farm-to-table dip. The crudités shown here in this Edamame and Kale Hummus snack are from Marshall’s Heritage Farm in Smicksburg, Pennsylvania. But you can get your own at any farm-frsh grocery story near your home.

Why Make Kale Hummus?

If you’re a hummus purist, maybe you’re grimacing at the sight of green hummus. But there are many different kinds of hummus. You can try black bean, white bean, Kalamata olive, and more. Kale on its own can be a little boring, so making it into something like hummus creates a new way to enjoy it that vegetable-skeptical kids or even picky adults can still enjoy. Kale hummus isn’t exactly your classic Middle Eastern hummus, but we’re still using tahini, the basis of all hummus, to create a more robust texture for the kale dish. If you’re curious about incorporating tahini into more things, Chef Eden Grinshpan’s Tahini Baby is a great starting point. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A flat-lay image of an Edamame and Kale hummus dish with carrots, cucumbers, and radishes surrounding the plate.

Edamame and Kale Hummus

  • Author: Anna Franklin
Print Recipe

Description

Pair this dip with anything you’d like or eat it on its own.

Ingredients

Scale
  • 2 cups edamame beans, shelled
  • 1/4 cup tahini
  • 1 large handful chopped kale leaves from Marshall’s Heritage Farm
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 3–4 tbsp water
  • 1 tsp soy sauce
  • 1 tsp sea salt
  • 1/4 cup lemon juice
  • Edamame for garnish
  • Sesame seeds for garnish

Instructions

  1. Add all ingredients to a food processor and blend until completely smooth.
  2. Depending on the consistency, add a little more water if needed.
  3. Serve edamame and kale hummus with pita chips and fresh local veggies.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipes and Styling by Anna Franklin
Photography by Dave Bryce

TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA.

Subscribe to TABLE Magazine’s print edition.

Manzanilla y Fresas

By
Gabe Gomez
-
0
single cocktail glass with flowers sitting inside the glass and around the base.
Cocktails at Gruet Tasting Room in Santa Fe

New Mexico is a remarkable gathering of visionaries, and it’s our great fortune that Gruet Winery & Tasting Room has chosen to call it home. The winery was established in 1984 and is renowned for its méthode champenoise or méthode traditionnelle sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot Noir- and Chardonnay-based, making them ideal for blending into inventive cocktails. The Gruet Demi Sec, for example, is fresh and delicate on the palate with delightful peach notes. Its apple finish is earthy, crisp, and slightly sweet. Perfect for summer picnics in the garden or for a Bleeding Heart cocktail.

Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon worked together previously at Hotel Chaco. During this time, they discovered that they shared similar flavor profiles and perspectives when it came to crafting cocktails and pairing them with food: a collaboration was born. The two aimed to showcase for TABLE readers the rich flavors of Gruet’s wines, which can be enjoyed on their own or paired with other ingredients for increased versatility year-round.

Manzanilla y Fresas

INGREDIENTS

¾ oz elderflower liqueur
6 sage leaves
2 oz chamomile tea
2 ¼ oz Gruet Sauvage Rose
Chamomile flowers for garnish

DIRECTIONS

In a cocktail shaker, add the elderflower liqueur and sage leaves. Muddle, then add chamomile tea, ice, and shake. Fine-strain into a Nick and Nora or coupe glass, top with Gruet Sauvage Rose, and garnish with fresh chamomile flowers.

Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna/ Recipe by Daniel Gutierrez and Noemi Leon

Don’t miss a single delicious thing: Subscribe to TABLE Magazine here!

Buttered Mushroom Tartine

By
ZAIN
-
0
Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

The art of tartine making is something that every home cook should perfect. It can be a quick meal with endless flavor and ingredient combinations or a singular tried and true recipe perfected through repetition. TABLE recipe developer and stylist, Anna Franklin, shares her recipe for Buttered Mushroom Tartine, and we couldn’t be more in love; salty and savory, we love it with a little vinegary Escabeche for that extra crunch!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

Buttered Mushroom Tartine

  • Author: Anna Franklin
Print Recipe

Description

Let’s make mushrooms the star!

Ingredients

Scale

For the pesto:

  • ¼ cup sage leaves
  • ½ cup raw kale
  • 1/3 cup shelled pistachios
  • 1/3 cup grated parmesan cheese
  • ½ cup olive oil
  • Salt and pepper to taste

For the mushrooms:

  • 1 lb button mushrooms
  • ¼ cup balsamic vinegar
  • 4 tbsp butter
  • ½ tsp garlic salt
  • 1 loaf bread
  • 6 oz goat cheese
  • 4 oz fontina cheese

Instructions

  1. To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined. Stir in the crushed red pepper flakes. Set aside.
  2. Preheat oven to 425 degrees F.
  3. Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes. Keep warm.
  4. Meanwhile, mix the remaining butter with the garlic salt in a small bowl. Spread the butter onto one side of each piece of bread and place on a baking sheet. Bake for 5-8 minutes or until lightly toasted. Remove the toast and spread with pesto and goat’s cheese. Top with shredded fontina cheese. Place under the broiler for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Spicy Pan-Fried Salmon

By
Gabe Gomez
-
0
fried salmon on a stoneware dish

The International Folk Art Market is a platform for artists to share their crafts and stories, but it is also a place where people come together to celebrate the beauty and diversity of our world.

Like IFAM itself, sharing a meal is a reminder of the power of food and community to bring people together and create meaningful experiences that will be remembered for years to come. TABLE’s online editor, Gabe Gomez, took part in a dinner prepared by some of IFAM’s artists from India. This recipe is a recreation of some of the delicious fare cooked by by Abdulaziz Khatri of Sidr Crafts, one of IFAM’s veteran textile artists.

Spicy Pan-Fried Salmon

INGREDIENTS

4 boneless salmon filets, skin-on
Pinch of salt
Pinch of freshly ground pepper
2 tbsp ginger
1 tsp ginger, mashed in mortar and pestle
1 tsp garlic, mashed in mortar and pestle
2 tsp garam masala
1 tsp ground cumin
1 tsp coriander powder
1 ½ tsp turmeric powder
1-1 ½ tsp ground cayenne
2 tbsp lemon juice
1 tbsp water
2 tbsp EVOO

DIRECTIONS

  1. Clean and dry the salmon filets, removing any bones.
  2. Combine salt, black pepper, ginger and garlic paste, garam masala, cumin, coriander powder, turmeric powder, cayenne, lemon juice, and water. Mix well.
  3. Add the salmon to the mixture and coat the entire fillet. Fish can marinate for 2-24 hours. We recommend marinating overnight for the best results.
  4. Remove excess marinade from the fish. Heat the oil in a skillet over medium-high heat. Pan-fry fish for 4 minutes on each side. It’s always best to lower the heat to avoid burning the marinade, which can make the spices bitter.
  5. Transfer the fish to a clean platter or plate to rest. The fish will continue to cook when it’s off the skillet.
  6. Enjoy the fish with fresh cucumber wedges and rice with a little lemon squeeze.

Story and Recipes by Gabe Gomez / Photography by Tira Howard

Subscribe to TABLE Magazine’s print edition.

Pittsburgh’s Crust Worthy Makes Weekly Bakery Magic with Sourdough

By
Jordan Snowden
-
0
a variety of bread types both whole loaves and sliced on a blue grey wooden background from Crust Worthy
Crust worthy Breads

It’s important for Chloe Newman to include regionally produced organic flours in the 200 loaves of sourdough bread she bakes each week from May through November.

“I also try to promote grain diversity,” says Newman, 32, the owner and head baker of Crust Worthy, a local resource for sourdough breads and baked goods. Along with wheat flour mostly sourced from Frankferd Farms in Saxonburg, or Small Valley Milling in Halifax, she uses whole grains such as buckwheat, rye, barley, and the low-gluten variety kamut (Egyptian for “wheat”) in her loaves and pastries.

“I’m making a loaf with kamut right now,” she says from her garage-turned-fully-certified commercial kitchen. The grain is about 30% of a whole-wheat golden-hued loaf with a “deliciously mildly sweet flavor,” she adds. “A lot of people find it easier to digest,” she says.

Each Saturday morning, Newman packs her Ford Transit van with inventory that will sell out at the Bloomfield Saturday Market. In addition to bread, she loads about 300 to 500 of her homemade pastries: think chocolate chunk sea salt cookies, sourdough cinnamon rolls, and rich, “a-little-goes-a-long-way” brownies.

Most approach her stand, asking for the familiar and all-purpose classic white crusty sourdough bread, but her soft oatmeal-infused oat porridge variety has also become a best seller — anything with a loaf shape is popular for families, she says.

A Carnegie Mellon University 2013 chemistry and fine arts graduate, Newman started experimenting with sourdough in 2017. Encouraged by friends — and friends of friends — who kept asking for more, the Rhode Island native decided to turn her hobby into a full-time career. In 2019, she began frequenting local farmers’ markets. Last summer, she decided to work exclusively at the Bloomfield Saturday Market and to focus on her craft and her business future.

Her 40-hour, four-day workweek begins on Wednesday when she preps pastries and breads and soaks mix-ins like sunflower or pumpkin seeds to prevent them from sucking the dough’s moisture. Or she pre-roasts seeds to add extra flavor and aroma to the final product. She’ll also gather the doughs she uses to add to her starter, a mixture of flour, water, wild yeasts, and microflora that cause the leavening, tangy sourdough flavor, and nutritional benefits. Thursday is devoted to the 36-hour start-to-finish process, first by building the starter. “It has to be fed a continual source of food, meaning more flour and water,” Newman says.

She shapes the loaves, putting them into ovular or rectangular loaf pans, and places them in a cooler overnight to help create more flavor. Friday is spent baking in her three-deck oven, “anywhere from eight to 18 loaves per deck for a minimum of 45 minutes.” Loading her baked goods into her van on Saturday mornings is a strategic “game of Tetris,” she says. “All of the inventory gets organized into these stackable crates. I also have to fit in all of my farmers’ market supplies, like tables,” she says. “I have that down.”

Her investment in her small kitchen with a large oven, mixers, storage space, and master plumber-installed sink fixtures has paid for itself by far, she adds. Moving forward, Newman and three other food professionals with varied baking backgrounds have taken steps to create a cooperative — a brick-and-mortar resource for artisan breads, baked goods, and cakes, along with community workshops — that they are hoping to launch in 2024.

“On the business side, everything will be handled as a worker-owned cooperative with a democratic, sociocratic governing system with certain values and missions, promoting local food and workers’ rights,” she says. “That is something I’m really passionate and excited about.”

In the meantime, in addition to the Bloomfield Saturday Market, her sourdough creations are available at local coffee shops, including Bantha Tea Bar, Caffè d’Amore, and Centred Coffee & Wellness.

Story by Laurie Bailey / Styling by Anna Calabrese / Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

National Donut Day in New Mexico

By
Gabe Gomez
-
0
a variety of donuts on two plates

Today, we honor none other than National Donut Day! Whether you’re a fan of the classic glaze beauty, the whimsical creation with rainbow sprinkles, or the innovative fusion of flavors that challenge the boundaries of traditional donut lore, there’s a donut out there for every palate and persuasion. And if you need more than donuts, try our recipe for Turmeric Lemon Beignets!

National Donut Day in New Mexico

Craft Donuts & Coffee

Nestled in a parking lot across the street from the Roundhouse in Santa Fe, where creativity and artistry thrive, you will find Craft Donuts & Coffee. This place is a haven where the mastery of donut-making takes center stage. Prepare to fall in love as they work their magic right before your very eyes, crafting fresh and irresistible donuts like the S’mores with Chocolate glaze with graham cracker crumbs with a marshmallow drizzle, or the Turtle, a chocolate glazed donut topped with crushed pecans and drizzled with caramel, that are sure to awaken your senses. And for those seeking a delightful departure from the world of coffee, indulge in an Italian soda that will transport you to a realm of sweet bliss.

Rebel Donuts

Albuquerque’s Rebel Donuts is no ordinary establishment. It’s an expedition into the unknown, a rebellious rendezvous for your taste buds, where they fearlessly push the boundaries of tradition, presenting a kaleidoscope of unique and unexpected combinations that cater to both the daring adventurers and the die-hard classic donut aficionados. Whether you yearn for the comforting embrace of a classic glazed donut or crave the adrenaline rush of a Breaking Bad inspired Blue Sky donut or an Apple Green Chile Fritter, Rebel Donuts delivers a flavor experience that transcends the realm of imagination.

Whoo’s Donuts

Ah, Whoo’s Donuts, where the commitment to craftsmanship shines bright. Each delectable creation is meticulously crafted from scratch in Santa Fe using only the finest “clean” ingredients. The result? A donut that transcends the ordinary, a symphony of freshness and delight that lingers in your memory long after the last crumb is savored. Here, you will discover an extensive array of flavors that cater to both the traditionalists and the trailblazers of taste.

For those seeking a taste of nostalgia, the classics like raised glaze and Boston crème await. Among the modern classics that grace their stage, one stands out as a beacon of culinary brilliance—the pistachio cake with white chocolate lemon ganache. And let us not forget the crowning glory of Whoo’s Donuts—the blue corn blueberry lavender donut. This work of art encapsulates the very essence of New Mexico, weaving regional ingredients into a tapestry of pure delight.

Story and Recipe by Gabe Gomez
Photo by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Recipes for Financial Success, 2023

By
Star Laliberte
-
0
Cute little girl and her beautiful parents in aprons are flattening dough and smiling while baking in kitchen at home and nurturing for the future. Recipes for Financial Success Summer 2023

How to nurture your nest egg to meet your financial goals, creating recipes for financial success in 2023.

Mia Kovacs, CFP® Vice President
Bill Few Associates, Inc.

How do you navigate the ever-evolving world of financial scams?
As technology evolves, so do the tactics of those seeking to defraud others. From phishing emails to socially-engineered attacks, scammers have a myriad of ways to line their pockets with your money. These scams work due to various psychological factors coupled with the reach of technology. In very sophisticated ways, scammers will try to con you through email, phone, text, or social media platforms. Check on the credentials of people or individuals soliciting you. Look out for the following red flags: high- pressure sales tactics, urgent deadlines, inconsistent information, or requests for payment through unconventional methods. Seek out advice from your friends, family, or financial advisor if you feel unsure. Report any incidents. Too often those targeted and those tricked feel embarrassed at their vulnerability. Don’t be embarrassed. With the ever-evolving world of financial scams, even the savviest of us can fall victim.

“CFP Board owns the marks CFP®, CERTIFIED FINANCIAL PLANNER™, and CFP® (with plaque design) in the US.

Lesley Mann
CMO GBU Life

How can I ensure that I get the most value out of my life insurance policy?
A life insurance policy can contain add-on features called “riders” that can add value to the policy, from being able to add your spouse and children to your policy, to growing the value of your policy over time. A guaranteed purchase option rider allows you to purchase additional life insurance during set times throughout your life without further proof of insurability. This means even if you can only afford a small policy now, you can grow your policy as you have more funds available, even if you develop a condition that would otherwise prevent you from getting coverage in the future. Some policies even include riders that allow you to use part of your life insurance benefit to pay for medical expenses in certain situations such as a critical or terminal illness. When you talk to your agent about life insurance, be sure to review all riders available for your policy so that your policy can meet your needs right now and in the future.

Beth Genter
Schenley Capital

How does market volatility, inflation, and rising interest rates affect your financial outlook?
When the markets are turbulent and volatile for an extended time period, it is difficult to stay the course, although that is exactly the action we are advising our clients. Investors can no longer buy the four popular growth stocks and expect their portfolios to increase each day. We have invested our clients’ money in a diverse group of very high-quality stocks with sizable dividends. These companies maintain a high cash flow, have steady revenues, are usually leaders in the global marketplace, and distribute a large quarterly dividend to their stockholders. These companies increase in value over a long period of time, which is why we hold these stocks in our portfolios.

As we heard from Jerome Powell, chair of the Federal Reserve Board, the Federal Reserve increased rates by .25 basis points. By doing so the Feed is attempting slow-down economic growth which will lead to slightly higher inflation. The intention of the Fed is to stablize the economy, which in turn negatively impacts the stock market. We believe that the economy has slowed down to an appropriate level and that the Fed has accomplished their goal.

YTS Wealth Management

Why should I seek advice from a financial advisor when it comes to planning my retirement?
Tax implications
Financial advisors play a crucial role in helping individuals understand the tax implications of their investment decisions. At YTS Wealth Management, we work closely with our clients while staying up-to-date on the latest tax laws and regulations to provide valuable insights and guidance on how to minimize tax liabilities and maximize after-tax returns.

Long-term wealth building
Investing can be a powerful tool for building long-term wealth, especially when combined with disciplined saving and a well-diversified portfolio.

Inflation protection
We provide assistance in generating returns that outpace inflation by analyzing market trends and making personalized adjustments for each client.

Potential for growth
Investing provides the potential for growth and higher returns than simply keeping money in a savings account. Investments may even provide a regular income stream for investors.

Diversification
Our wealth managers make sure you have a diversified portfolio of assets to help minimize risk and potentially reduce the impact of market fluctuations.

Setting financial goals
We help our clients work towards their goals, whether that be planning for retirement, preparing for college expenses, or pursuing true financial independence.

Subscribe to TABLE Magazine’s print edition.

1...234235236...284Page 235 of 284

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.