Those of you who are following the food and wine blogs here at Villa Creek may be wondering why it has been a little wine heavy and food Light. Honestly it is because we in the kitchen have been busy revamping the menu to more effectively utilize the local farmers and farmers market, who either deliver to us or whom we see every Saturday. In the next few posts I will turn from our coverage on menu items and aquaint you all with some of the farmers we deal with at the restaurant. For now though I want to encourage you all to come in and check out the new menu format as well as the menu items we have added to it.
Villa Creek is constantly evolving, as I believe any and all restaurants should, to stay relevant, not trendy. Our desire is to seem and remain timeless. Focusing on local and sustainably grown produce, cheeses and meats we are able to avoid the pitfalls of t.v. driven food trends and stay focused on the end game. Which is.... to provide a healthy, unique and pleasant dining experience for any and all who pass through our doors.
People have often asked what is "cuisine of early California"? To wit; It is a philosophy more than a style. We believe in starting with good ingredients, doing as little "processing" as possible, and allowing, nay gently coaxing the inherent and natural flavors of those well farmed products to the surface for all to enjoy.
The style is based on the historic Spanish influence ingrained in California. In 1820 the California mission system had been established all the way up through and past San Francisco. With that came the Ranchos, which were large land grants mostly given to Spanish aritocrats who employed Native Americans as laborers and guides. Naturally the cuisine of Spain, which had been influenced by Moorish occupation, became influenced by the native crops of corn, chiles and cacoa, as well as many others. The result in its most common form is Mexican food. Things like Mole, and Spanish rice are just adapted Spanish cooking techniques that mutated over generations of native and mixed cultures in the Americas. Native Americans and Mexicans used learned cooking techniques and Spanish people used native American products. The two became like Reeces peanut butter cups. "Two great tastes that taste great together".
The cuisine that resulted about 150 years ago was what we refer to as "Rancho-Mission". The influences of Moorish Spanish flavor profiles, grass fed beef, pork and lamb, native seafood, wild meats such as venison, rabbit, and game birds,freshly grown vegetable crops and pragmatic cooking techniques, such as open flame grilling, paella, and slow braising as well as curing meats and canning vegetables is where we derive our particular cuisine at Villa Creek. We try to stick to that forum when we deliver delicious dishes to our customers. But occasionally we also tip our hats to the historic involvement of our Asian American populous that had such a big influence on California. Not often, but sometimes.
I encourage you all to come and see us at Villa Creek. Enjoy our cuisine as well as the unique bar atmosphere and know that we in the kitchen are working hard to present healthy, socially conscious, options for you to enjoy. Our staff is knowledgeable in regards to farmers and techniques and we have been leading the way in Paso Robles for 8 years in regards to sustainable, organic and locally grown cuisine. We look forward to seeing you soon.
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