Chris Kobayashi And Artisan Present Thanksgving Dinner

Artisan, the acclaimed American Bistro by brothers Chris and Mike Kobayashi in the heart of Paso Robles, is celebrating Thanksgiving with an inspired menu of traditional holiday favorites founded by Chef Chris Kobayashi's personal dedication to "Farm to Table" cuisine.

The four course menu, with a range of dishes designed for wide appeal, will be served on Thursday, November 26, 2009 from 3:00 p.m. to 8:00 p.m. and is priced at $69 per guest, exclusive of beverages, taxes and gratuities. In addition to Artisan's extensive wine list, guests also have the option of enjoying specific wine pairings with each dish, where the best of Paso Robles' vineyards are showcased for an additional $25 per person.

Following a Paso Robles-style amuse of House Made Goose Liver Pat�, guests can select first course offerings that include Olive Oil Poached Prawns with Horseradish Cocktail and Smoked Chili; Crispy Pork Belly with Yellow Butternut, Hazelnuts and Pedro Xim�ne; Amberjack Crudo with Ruby Grapefruit, Pine Nuts and Citrus Olive Oil; or Local Chanterelle Mushrooms with Rustic Toast and Garlic Parsley Butter.

Second courses include a choice of local Blue Hubbard Squash Soup with Pepitas and Pumpkin Seed Oil; a salad of Fris�e and Bloomsdale Spinach with Soft Poached Egg and Bacon Vinaigrette; or California Burrata with La Quercia Prosciutto, Smoked Almonds, and Persimmon.

Artisan's Thanksgiving Turkey is locally raised and will be deep-fried, served with Cornbread Dressing, Long Cooked Green Beans and Gingersnap Gravy. Also available as main courses are Bison Wellington with Hen of the Woods, Scarlet Turnips, Broccoli Romanesque and Cauliflower; Petrale Sole with Pacific Spiny Lobster, Sugar Snap Pea Risotto and Cured Lemon Gremolata and local Grilled Templeton Lamb with Stuffed Cabbage Leaves, Onion soubise and Smoked Dried Tomato.

Thanksgiving desserts are always house-made and plentiful. From a Pecan Praline Pumpkin Pie served with Eggnog Sabayon and Cranberry Jam; an Heirloom Apple Crisp with Salted Caramel and Whiskey Raisin Gelato or a German Chocolate Dobos Torte served with Stout Beer Ice Cream, everyone is guaranteed to enjoy a memorable holiday feast.

Since its debut in 2006, Artisan has been embraced by locals, travelers and journalists around the nation. With the assistance of Shandi, Chef Chris's wife, who leads Artisan's wine program; brother, Mike, who oversees the business and front of house; and Tina Soto, Mike's wife who handles all of the finances, Artisan has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination.

Artisan is committed to providing sustainable, fresh and seasonal foods. Chef Kobayashi frequents local farmers' markets and farms to ensure the restaurant uses only the best regional and organic products when available thus supporting the community. Working closely with local producers, Kobayashi tailors the Artisan menu to showcase the best of Paso Robles and the Central Coast. Many farmers plant and grow exclusively for Artisan, knowing that their products will be presented by a chef that respects the ingredient and its ability to shine through in every dish. Wild arugula, berries and Romano beans from Windrose Farm, fresh eggs from Rocky Canyon Farms, flatiron steaks from Hearst Ranch and fresh ground beef from Charter Oak can be found on Artisan's daily market menu.

Chris Kobayashi received a coveted nomination as a semi-finalist for Best Chef Pacific by the James Beard Foundation Awards in 2008 and was recently the participating chef in "Outstanding in the Field," a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food