Debbie Thomas, owner of Thomas Hills Organics, shared with PASO Magazine highlights from her ever-innovative menu of farm-to-table delights for the winter season and the bounty of ingredients that draw people, near and far, to her restaurant on a daily basis.
“Thomas Hill Organics is all about local and organic,” Debbie said. “I do not like to eat harmful chemicals on my produce, nor hormones in my proteins, and there is nothing like the taste of eating a just-picked piece of fruit or vegetable! Once you eat this way, you will never shop at a chain grocery store again!”
“Currently, we locally source apples, pears, carrots, all our greens, including butter leaf lettuce, cilantro, pea tendrils, eggs, artisan breads, olive oils and berries. New this season is our Bulgogi-style short ribs with heirloom carrots and creamy polenta, which are amazing – not to mention Burrata with Windrose Farm apples and cherry panzanella, a personal favorite.
“We change our entrees seasonally. Right now, we’re offering a charred octopus dish with bone marrow topped with a pork belly marmalade. We also have specials on weekends.”
Debbie is not only attentive to providing cuisine that is wholesome and quality-minded, she is committed to helping to sustain her local community.
“For every dish we sell through December, we are donating $2 to the nonprofit Big Brothers Big Sisters of San Luis Obispo County.”
Thomas Hill Organics is open for lunch and dinner plus Sunday brunch at 1313 Park Street in Paso Robles. To learn more, visit thomashillorganics.com. Call 226-5888.
