By Teri Bayus
One of my favorite parts of this job is meeting new chefs. It always fascinates me why people move to this area and what they did in their previous lives.
I am also thrilled to taste the new flavors, techniques and attitudes they bring to their host restaurants.
This week, I was dazzled by Executive Chef, Charles Weber of Adelina’s Bistro at Trilogy in Nipomo. This place (I call it the Las Vegas of the Central Coast) is a splendorous and appealing edifice housing some of the finest architecture and design found anywhere.
In the style of an upper crust clubhouse, this opulent beauty and fine dining is available to everyone.
Weber has a rock star chef background working in French and Mediterranean cuisine for over 30 years and from Napa to Chicago to New York and now Nipomo.
This culinary genius moved to this area because of his love for fresh produce, our exceptional wine country and his love for cycling. This man knows his way around a market and a kitchen.
Adelina’s is truly blessed to have such a genius at a stunning location sharing his gift. Adelina’s menu is locally sourced and seasonally biased, not to mention innovative and delicious. Chef made us a special dinner.
We started with a calamari (tubes and tentacles) appetizer swimming in a white wine and garlic broth with minuscule bits of chorizo surprising our mouths and delighting our taste buds.
The fresh baked bread from La Brea sopped up the remaining sauce with elation. We tasted a Taz Pinot Grigio that brought out the sea and domain of this dish.
The pizza here is an epic event of a perfect crust, high quality toppings cooked by a master at the brick oven. We had the classic white that had mozzarella, and ricotta cheese, roasted garlic, spinach, crushed red pepper, extra virgin olive oil.
We tried sides of mushrooms sautéed with shallots, garlic and Madeira and steak bites made from choice rib eye cubes tossed with red onion, bell peppers, crispy potatoes, cilantro pesto, all made for a delectable night.
The next night we went with a group, trying what would not only be a “first” for many of the diners, but also the favorite — battered and flash fried veal sweetbreads placed over a bed of chicories.
These selections of field greens were perfect with a mix of spicy, buttery, juicy and fresh flower stems and leafs blended with perfection to the Dijon mustard vinaigrette dressing. This dish was so good, we all threatened (and some did) lick their plates. Sweetbreads are Heavenly in the hands of the right chef, and Mr. Weber is that man.
Next, we tried the butternut squash risotto with crispy pork belly. I have said this before and I will again, it takes a seraph on a chef’s shoulder to make a good risotto.
Chef Weber has a talented cherub and the two towers of pork belly paired perfectly with the browned butter sage sauce and toasted pepitas.
We moved on to the cheese plate where Chef Weber shared nine of his favorite chesses with delightful honeycomb, candied walnuts and pistachios and more crusty bread. Each was a breath taking display of dairy at its finest. He chatted with us and we all understood that Adelina’s is worthy to be called our finest dining destination.
Adelina’s is located at 1645 Trilogy Parkway Nipomo, or call them at (805) 343- 7500. It is worth the drive whether you live in San Luis Obispo, Five Cites, or Santa Maria, make a night of it and take your special one to sparkle in this picturesque setting.