Tag Archives: San Luis Obispo

Show 469, April 9, 2022: Winemaker Joshua Klapper, Founder, Timbre Winery, Arroyo Grande, CA

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Joshua Klapper of Timbre Winery

“Timbre Winery is a Santa Barbara County winery crafting balanced wines of distinction.” TIMBRE (pronounced TAM·ber or TIM·ber) is the “color” of music. It is what makes two voices sound different, even when singing the same song. It is why two winemakers, working with the same vineyards, make unique wine. As a terroir-driven winery, Timbre makes wines expressive of the places and times from which they came. As winemakers, they channel those sites through their experience, adding their own mark- their Timbre- to the resulting wines.” Founder and Winemaker Josh Klapper (a former restaurant Sommelier) is our guest to pull the cork on all that is Timbre Winery.

“Founded by Joshua Klapper, Timbre Winery is the culmination of years of hard work, and dedication to his craft. It is winemaking expressed through the universal language of musical sound.”

““Timbre Winery is committed to sustainable practices in its vineyard and product sourcing, as well as its production.” They are particularly known for their Pinot Noir but also produce a range of varietals and blends. Timbre also crafts a Hard Apple Cider.

Timbre has a new winery facility in San Luis Obispo and April marks the 5-Year Anniversary of Timbre’s Arroyo Grande Tasting Room.

Show 468, April 2, 2022: Steven Goodale, Proprietor, Park 1039, San Luis Obispo

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Steven Goodale of Park 1039

“Park 1039 in San Luis Obispo was built with the dream of bringing together products that inspire the staff, and a team that genuinely loves what they do.”

“Owner Steven Goodale is the heart of Park 1039 and has worked tirelessly to open a top-notch eatery and market for the last three years. Goodale is passionate about fine wines, especially when it comes to France. Steve humbly wants everyone to experience the best food and wine the world has to offer, and bring a unique selection of offerings to his beautiful City of San Luis Obispo.”

“Park 1039 aims to celebrate food that is alive – an expression of nature. The Chefs are passionate about foraging for wild herbs, flowers and even sea water for finishing salt. The products that can’t be made in-house are thoughtfully sourced from local farmers or high-quality import producers. The Chefs are dedicated to creating seasonal offerings that make their high-quality ingredients the star of each course.”

Also on the menu are a wide variety of specialty cheeses, customized food gift baskets and Cheese & Charcuterie Boards.

Show 467, March 26, 2022: Piedra Creek Winery, San Luis Obispo Part One

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Margaret C Zuench and TJ de Jony of Piedra Creek Winery

“Piedra Creek Winery was conceived atop a small knoll in the heart of the MacGregor Vineyard overlooking the beautiful Edna Valley of San Luis Obispo, California.” It was founded in 1983 by the late Romeo Zuench and his wife, Margaret. Margaret continues as Owner with her grandson, T.J. de Jony as Winemaker / Proprietor. Before establishing Piedra Creek Winery as a retirement project Romeo was (for 30 years) an accomplished Aerospace Engineer for Rocketdyne International in Canoga Park.

“In 1984 Piedra Creek Winery became the smallest bonded winery in the Edna Valley, if not the state of California, originally producing only a couple hundred cases of estate sourced Chardonnay.”

“The ultra -small batch wines quickly gained notoriety. The grapes used would not come from a selected vineyard, nor from blocks within vineyards, but rather from only the best sections of the 55 -acre Chardonnay vineyard. The result: only the best fruit would be used to make the finest wines possible.”

“In 1999, San Floriano vineyard was planted and Piedra Creek Winery moved. Three clones of Pinot Noir, two clones of Chardonnay and two clones of Lagrein comprise the San Florian vineyard. The unique and meticulous practice of hand selecting only the highest quality fruit played a fundamental role in the formation of San Floriano vineyard.” Romeo was a pioneer in bringing Lagrein grapes (from Italy’s Trentino-Alto Adige region) to the USA.

Piedra Creek Winery hosts relaxed, intimate tastings on the patio in the middle of their estate vineyard Friday through Sunday, 12 Noon to 3 p.m. For the comfort of all guests advance reservations are a must.

Piedra Creek Winery’s Margaret Zuench and T.J. de Jony are our guests to uncork all that is Piedra Creek Winery.

Show 467, March 26, 2022: Piedra Creek Winery, San Luis Obispo Part Two

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Margaret C Zuench and TJ de Jony of Piedra Creek Winery

“Piedra Creek Winery was conceived atop a small knoll in the heart of the MacGregor Vineyard overlooking the beautiful Edna Valley of San Luis Obispo, California.” It was founded in 1983 by the late Romeo Zuench and his wife, Margaret. Margaret continues as Owner with her grandson, T.J. de Jony as Winemaker / Proprietor. Before establishing Piedra Creek Winery as a retirement project Romeo was (for 30 years) an accomplished Aerospace Engineer for Rocketdyne International in Canoga Park.

“In 1984 Piedra Creek Winery became the smallest bonded winery in the Edna Valley, if not the state of California, originally producing only a couple hundred cases of estate sourced Chardonnay.”

“The ultra -small batch wines quickly gained notoriety. The grapes used would not come from a selected vineyard, nor from blocks within vineyards, but rather from only the best sections of the 55 -acre Chardonnay vineyard. The result: only the best fruit would be used to make the finest wines possible.”

“In 1999, San Floriano vineyard was planted and Piedra Creek Winery moved. Three clones of Pinot Noir, two clones of Chardonnay and two clones of Lagrein comprise the San Florian vineyard. The unique and meticulous practice of hand selecting only the highest quality fruit played a fundamental role in the formation of San Floriano vineyard.” Romeo was a pioneer in bringing Lagrein grapes (from Italy’s Trentino-Alto Adige region) to the USA.

“It has been said that it doesn’t take a rocket scientist to make great wine…but it certainly doesn’t hurt.”

Piedra Creek Winery hosts intimate tastings on the patio in the middle of their estate vineyard Friday through Sunday, 12 Noon to 3 p.m. For the comfort of all guests advance reservations are a must.

Piedra Creek Winery’s Margaret Zuench and T.J. de Jony continue as our guests to uncork all that is Piedra Creek Winery.

Show 465, March 12, 2022: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part One

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Nicola Allegretta of Mistura

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected.”

“Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience. Furthermore, Chef Nicola is committed to preserving the land and its resources by providing agricultural produce, fishery, and cattle livestock that adhere to strict sustainability practices. All poultry, fish, beef, and pork are sourced locally and must be free-range, organic, non-hormone-treated.”

Pisco is a Peruvian Brandy with a long history dating back to the Incas. Chef Allegretta makes the extraordinary extra effort to distill his own Pisco in-house! (Can’t officially be called Pisco because it’s not distilled in Peru.) Guests can enjoy this special Pisco in their Pisco Sour, Maracuya Sour, Chica Morada Sour and other specialty cocktails.

Accomplished Italian Pastry Chef Florencia Breda is currently doing a pop-up at Mistura featuring her delectable pastries and desserts. It’s under the name of Breda Pasticceria Cioccolateria. You see the display cases of her striking, standout creations as you enter Mistura.

Chef Nicola takes a break from his busy kitchen and is our guest.

Show 465, March 12, 2022: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part Two

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Nicola Allegretta of Mistura

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected.”

“Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience. Furthermore, Chef Nicola is committed to preserving the land and its resources by providing agricultural produce, fishery, and cattle livestock that adhere to strict sustainability practices. All poultry, fish, beef, and pork are sourced locally and must be free-range, organic, non-hormone-treated.”

Pisco is a Peruvian Brandy with a long history dating back to the Incas. Chef Allegretta makes the extraordinary extra effort to distill his own Pisco in-house! (It’s not “official” Pisco because it’s not distilled in Peru.) Guests can enjoy this special Pisco in their Pisco Sour, Maracuya Sour, Chica Morada Sour and other specialty cocktails.

Accomplished Italian Pastry Chef Florencia Breda is currently doing a pop-up at Mistura featuring her delectable pastries and desserts. It’s under the name of Breda Pasticceria Cioccolateria. You see the display cases of her striking, standout creations as you enter Mistura.

Chef Nicola takes a break from his busy kitchen and is our guest.