Refugio Kitchen

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Refugio also offers two state-of-the-art vacation rental suites via AirBnB. Check out the Oak Suite, the Barn Suite, and the ultimate wine country culinary retreat: The entire Refugio House (not available on cooking class dates).


The Life of Pie with chef/author Evan Kleiman

Sunday June 7 at 1pm in the Refugio Kitchen 

Forever banish your fear of pie dough in this very small, hands-on class with LA Pie Queen Evan Kleiman. You will make your own seasonal fruit pie from start to finish, and will become another link in the chain of Pie Wisdom. 

As host of NPR/KCRW's Good Food, Evan spent a summer making a pie-a-day. This led to the largest pie contest now held in LA County, now in its seventh year. 

Special guest Jackie Meisinger of Lone Madrone will pair and pour several wines from this renowned boutique winery, made by her brother Neil Collins (also the multiple award-winning winemaker at Tablas Creek). 

You will learn (and take home):

* The best, never-fail, go-to flaky-buttery pie-crust 

* Seasonal fruit filling with farmer's market summer bounty

Students should bring these items with them: 

*9-inch shallow metal or Pyrex pie dish (NOT deep-dish)

*Rolling pin  (If you don't have one of these—yet—check with us; we have a few spares!)


The fee for this hands-on class is $125 and includes a welcome glass of Prosecco and several generous tastings of Lone Madrone wine. 

Class will be limited to 10 students. 

Click here to reserve your spot. 

Come hungry (and thirsty)!

The Rosé Less Travelled with chef Clark Staub

Tuesday June 16 at 5pm, in the Refugio Kitchen 

The jeans-wearing guru of flatbread and wood-fired cooking, chef Clark Staub demonstrates a thoughtful, sun-drenched, and creative summer menu for pairing with our region's excellent dry rosé wines. Skip the trip to Spain, France, and/or Italy this summer and instead learn to use the Central Coast's peak, early summer ingredients in an inspirational menu that will leave you and your guests swooning. 

Aka "the Alice Waters of Southern California," Clark feeds and waters his local farmers so well at his seminal Los Alamos restaurant, Full of Life Flatbread, that they provide him with absolutely impeccable produce. 

Special guest John Morris, tasting room manager at Tablas Creek, will pair and pour two distinctly different versions of Rhône-style rosé from this highly respected, award-winning winery. 

Dishes Learned (and eaten):

-       Slow-Roasted Grapes with Fennel Pollen, Corn-Smoked Salt Almonds, Slightly         Pickled Cucumbers (Vegan)

-       Summer Tomato and Watermelon Salad with Frozen Chevre Granita                        (Vegetarian)

-       Broiled Cauliflower “Steak” with Green Olive Tapenade (Vegan)

-       Fresh Sea Urchin Flatbread with Sweet Butter, Smoked Salt, and Radishes

-       Grilled Skirt Steak Salad with Lime and Garlic

-       Grilled Peaches with Rose-Scented Whipped Cream, Honey, and Pistachios

This is a demonstration class; the fee is $110 and includes a welcome glass of Prosecco and several generous tastings of Tablas Creek rosé. 

** Class will be limited to 14 students. Click here to reserve your spot.

Come hungry (and thirsty)!


Livin' La Vida Cocoa with Kellymarie and Nick Otto

Sunday June 21 at 5pm, in the Refugio Kitchen 

Pairing wine with chocolate is an art form; and don't think it's all about dessert wines! Villa Creek Sous Chef Nicholas Otto and his wife, ten-year wine-industry veteran Kellymarie, create exotic flavors that compliment the Central Coast's finest Rhône-style wines, both red AND white! Truffle-salt chocolate anyone? 

Central Coast natives Kellymarie and Nicholas Otto own a chocolate and wine pairing business, "The Chocolate Stache," in Paso Robles.  

Kellymarie will pour five of Summerwood Winery's award-winning Rhône varietals to pair with five of her uniquely delicious chocolates!

Wine and Chocolate Pairings:

-       Apricot Champagne White Chocolate with 2013 Viognier

-       Alaea Pink Salt 72% Dark Chocolate with 2010 GSM Blend

-       Candied/Peppered Pecans with Lavender in 54% Dark Chocolate with 2011              Syrah

-       Raspberry Chipotle Dark Chocolate with 2010 Diosa, featuring Loo Loo Farms          Chipotle Peppers, Otto-homemade Smoked Salt, and Raspberry Olive oil from         Groves on 41

-      Tomato and Truffle Salt Dark Chocolate with 2011 Mourvedre, featuring                  Windrose Farm's famous smoked tomatoes and Pasolivo Truffle Salt


This is a demonstration class; the fee is $85 and includes a welcome glass of Prosecco and several generous tastings of Summerwood wines. 
** Class will be limited to 14 students. Click here to reserve your spot.

Come hungry. For chocolate!


Tools to Last a Lifetime: The Perfect Steak and

the Perfect Caesar 
with author/Refugio owner Brigit Binns

Sunday June 28 at 5pm in the Refugio Kitchen

In this outrageously delicious and crucially important class, learn the restaurant-insider secrets of residual-heat cooking. Quote from a past student: "I'll never cook steak any other way again." Plus, learn Brigit's highly curated and mindful take on arguably the most beloved salad in the country. You WILL become the most popular person in your world. 

Author of 29 cookbooks (including the Palm restaurant cookbook, Williams-Sonoma's "The Cook and the Butcher," and "Whole Beast Butchery" co-authored by Ryan Farr, plus the upcoming Sunset title "Eating Up the West Coast"), Binns knows her meat.

Special guest Chloe Asseo of L'Aventure Winery will pair and pour several of her family's award-winning wines.

Dishes learned (and eaten):

* The Perfect Steak

*  Shallot-Syrah Butter Sauce

*  The Perfect Caesar Salad

*  Cheat Your Way to The Easiest (but most impressive) Dessert Ever (clue: includes sheep's milk ice cream, excellent olive oil, and artisan salt)

This is a demonstration class; the fee is $120 and includes a welcome glass of Prosecco and several generous tastings of L'Aventure wine.
** Class will be limited to 14 students. Click
here to reserve your spot.
Come hungry (and thirsty)!


Brigit BinnsBrigit Binns is the author or co-author of numerous best-selling cookbooks, many of them for Williams-Sonoma. Although she has lived, cooked, and celebrated the pleasures of the table from New York to London to Southern Spain—and throughout the Mediterranean—her heart always remained true to her home state of California. All Refugio classes take place in Refugio's state of the art kitchen studio in Paso Robles, which she created with her husband (aka "Paso Wine Man"). 
Brigit's book 
The New Wine Country Cookbook: Recipes from California's Central Coast, celebrates the luscious food, award-winning wines, and alluring-yet-unpretentious lifestyle of the fastest-growing wine region in California. 

New Wine Country Cookbook

The Fine Print:  If your zip is in north San Luis Obispo County, you’ll receive a 10% discount. Sorry, but due to our small size and location in a private home (in Paso Robles), no refunds can be given, only future credit (with 7 days advance notice of cancellation). 

HOT NEWS: On April 28, Brigit's latest book was released: "Sunset Eating Up the West Coast; The best road trips, restaurants, and recipes from California to Washington."

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