A plated dinner amid the vines — the Central Coast at its most sublime
Spring (Mar–May): Asparagus, English peas, fava beans, artichokes, spring lamb, halibut, early strawberries
Summer (Jun–Aug): Heirloom tomatoes, stone fruit, corn, squash blossoms, Pacific salmon, grass-fed beef
Fall (Sep–Nov): Wild mushrooms, figs, pomegranates, hard squash, harvest lamb, late tomatoes
Winter (Dec–Feb): Citrus, root vegetables, braising greens, local oysters, aged cheeses, hearty braises
“A glass of Paso Zinfandel with the right dish isn’t just a pairing — it’s a conversation between the land and the cook. When both are from the same place, that conversation is effortless.”
— Chef Gregory S. Kalatsky
For a classic Paso Robles wedding menu, I often suggest a progression like this:
Every one of these can be poured from bottles made within twenty miles of your guests’ seats — a detail worth mentioning in a toast.
The Central Coast is full of venues designed around the meal rather than around a ballroom: vineyard estates with long tables set between the rows, ranches with outdoor kitchens and fire pits, hilltop properties where the oak-covered hills turn gold in the late afternoon. These settings do something no floral budget can replicate — they make guests present, and present guests taste their food more deeply.
When you tour venues, think like a caterer for a moment. Ask where the kitchen or prep space is, whether there is power and water for service, and how far the plates travel from the fire to the table. A venue that answers those questions well lets me cook at a much higher level — and that shows up in every course.
A plated dinner amid the vines — the Central Coast at its most sublime
If you are planning a wedding in Paso Robles wine country — or anywhere on the Central Coast — here are the principles I encourage every couple to embrace:
1. Let the Season Lead
Come to your tasting curious rather than locked in. Tell me your date and let us discover together what will be extraordinary that week.
2. Serve Local Wine
Do not default to a broad-distribution label when world-class wine is grown within sight of your venue. Your winery will have ideas; so will I.
3. Design for the Outdoors
Central Coast weather is a gift. A menu planned for open-air service — with real thought given to temperature, wind, and timing — will always outperform an indoor menu moved outside.
4. Build in One Surprise
The moments guests remember most are the unexpected ones: a late-night taco station, a cheese and honey board at sunset, a sorbet between courses. It does not need to be expensive — it needs to be genuine.
Chef Gregory is taking limited bookings for 2026 & 2027. Request your complimentary consultation today.
