BREAK THE CHAIN

All too often a dining experience is based on the creative vision of a large corporation that hauls in their ingredients of who-knows-what from who-knows-where. Fortunately for us, many of our area's chefs have the same enthusiasm for preparing meals with fresh, local ingredients that we do in our own kitchens—and it shows on their menus. Whether it's Windrose Farm heirloom tomatoes in your gazpacho, Ojai Pixies in your salad, or Hearst Ranch grass-fed beef in your burger, chefs are hungry to make these kinds of choices and tout them to patrons. The trend is growing, and our demands as consumers ultimately influence the choices made by our favorite restaurants. So, start asking the questions, "What farm is this from?" and "Is this locally produced?" Look for local references on menus, and then make notes of what you like. This is the strongest tool we have to sustain and support our farmers and independent restaurants in a meaningful way and ensure a viable future for the exceptional flavors of our Central Coast region.

ON THE COVER
Executive Chef Chris Kobayashi owns Artisan Restaurant in Paso Robles with his brother Michael. Showcasing the best of the region's locally grown and raised foods, Chef Koby is a dedicated locavore, personally shopping the farmers markets and local farms to create his inspired menu.