Chef Chris Kobayashi And Artisan Launch " Field Trip " On Monday Nights
Kobayashi Pays Homage to Sustainable Farming with Three Course Vegetable Inspired Menu
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, entree 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 Padron Chilies, Melted La Panza Gold; an Oregon Summer Truffle Risotto, Parmetta, Coastal Peas; and a salad of Grilled Peaches, Kendall Farms Creme Fraiche, Opal Basil, Smoked Peppers.
Among the entrees 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 Bechamel, 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. <
Jannis Swerman & Company