June 12th, 2014

Thomas Hill Organics

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The very first time I came to Paso, I met Chef Ryan Sims. I was here to meet a winemaker and she took me out to one of her favorite local restaurants, Thomas Hill Organics. At the time, Ryan was an apprentice and Sous Chef, and as luck would have it that was the one time I was able to meet owner, Debbie Thomas. This time around however, Chef Ryan is the Executive Chef and the food he creates? Sheer brilliance. From the complexity to the candor of local ingredients, every single dish is a tasty art piece worthy of pause. Crafted with the local produce in mind, tonight’s dinner was nothing short of spectacular, and Chef? The best thing to happen to the region in my opinion.

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Zoetic by Chef Corinne Rice

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Corrine Rice can be described as sheer passion, purity, complexity by way of beautiful understated luxury, and passion. Her cuisine is the kind of fare that supports everything I believe in: Quality, sustainable, local, farm to table, and my all time necessaire: gluten-free. When invited to partake of this evenings’ popup, I was genuinely thrilled. Chef Rice is not the egocentric chef. She is the epitome of culinary love and it shows in every dish.

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