Cuisine

Throughout the harvest winemaking weekends, you'll get to enjoy some fabulous food prepared by some of Paso Robles' top chefs. From the Minemaker Dinner to the Sunday Brunch and Bottles, each menu has been paired with the wines being served for the ultimate gastronomical experience.

You'll get to sit back and relax and enjoy the fresh wine country air with every bite. All meals are served al fresco in a beautiful Paso Robles' vineyard. Lunch will be served in the vineyard where you'll be picking your precious berries, and the winemaker dinners will be served in the vineyards of the wineries hosting the event. Even the welcome receptions will take place on the patios and courtyards of some of Paso Robles' most scenic locations.

MENUS:

Sunday Brunch
Winemaker Dinner – October 14
Lunch at Cass Winery – October 15
Lunch at Pomar Junction – October 22

2011 Featured Chefs

• Chefs André & Cristina Averseng - Dining With André
• Chef Jeffry Weisinger - Jeffry's Catering
• Chef Jacob Lovejoy - Cass Winery
• Chef Jim Griffin - Roost

Chef Bios

Chefs André & Cristina Averseng

Co-owners of Dining With André, Cristina and André Averseng, met at the South Pasadena Culinary School in 1995, where André was a founding teacher and Cristina headed up the Marketing and Admissions efforts at the school.  André departed in early 1996 and taught at a competitive culinary school in the Valley.  In late 1997, Cristina and André were reacquainted.  Cristina, realizing the potential power of their combined skills, suggested they start a catering company.  They formed Dining with André in early 1998 and continue to see a fast growing, exciting approach to the restaurant and catering business.

While on their honeymoon the Aversengs stopped in Los Osos on their way to Napa and went wine tasting in Paso Robles with some friends.  They fell in love with the area, especially the “terroir” (French for terrain) that reminded André so much of home in Provence, France.  Within two years of their first trip to the Central Coast André and Cristina moved to Paso Robles.

Today Dining with André exists in downtown Paso Robles, in a renovated plumbing supply store. Through the efforts of André and Cristina, its charm represents the many little cafés found in Provence.

Chef Jeffry Wiesinger

Chef Jeffry Wiesinger is passionate about not only the food that he prepares, but also the wine that is served with it.  Citing the wine that is served with a meal as the “final ingredient”, Chef Wiesinger is a natural choice to prepare an exquisite Harvest Winemaker Dinner.  Chef Wiesinger has spent over eighteen years learning and working in the culinary industry.

Chef Wiesinger aspires to prepare globally influenced cuisine from only the finest local ingredients.  He studied at the Johnson & Wales University in Rhode Island where he obtained an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Food Service Management.  Chef Wiesinger relocated to Paso Robles in 2007, where he has fulfilled his dream of founding his own catering company.  He’s also the head chef at Vinoteca – one of downtown Paso Robles’ most poplar winebars.

Chef Jacob Lovejoy

Chef Jacob Lovejoy developed an appreciation for food and skills involved in preparing it at an early age.  He grew up on a family farm and learned to use local produce and meats to prepare fresh seasonal dishes with ease.  This passion led him to the Cordon Blue Culinary Program in Fresno, California.

After graduating, Chef Jacob’s love for working with fresh and local ingredients brought him to the central coast of California. Working his way up and down the coast, Jacob ultimately because the permanent chef at Cass Winery, where his ideas and passion have grown exponentially to provide a unique experience for every new customer.

Chef Jacob’s creations can be sampled daily at the Cass Café or at one of the winery’s many events held throughout the year.

Chef Jim Griffin

Born in Southern California near the town of Pasadena, Jim grew up in a family in which great food and celebration was not taken lightly.  With that foundation, Jim naturally developed a passion for food and began his culinary adventures at an early age working in all sorts of food establishments.

In 1980 Jim entered Cal Poly, SLO majoring in Food Science & Nutrition, with a minor in Agricultural Business Management.  Upon graduation, he joined the Stouffer's Food Company in their Food Service division, and with the support of his mentor/boss he attended culinary school in both San Francisco and the Napa Valley.

After 20 years in the corporate world, tired of travel and endless meetings, Jim dropped out of the corporate scene and joined Edna Valley Vineyard & Winery as Director.  Over the next 20 years Griffin both owned and managed restaurants, including the “730 Grill” in Templeton, but he yearned to jump in and have his own restaurant on a full-time basis.

Griff's Pizzeria & Bistro has been serving outstanding gourmet pizzas, pastas, panini's, salads, and entrées for over 3 years.  In addition, Templeton is anxiously awaiting Jim's newest restaurant "Roost" scheduled to open in late October, and serving gourmet European style baked goods & coffees, and incredible bistro fare.