{"id":4499,"date":"2014-10-22T13:58:10","date_gmt":"2014-10-22T20:58:10","guid":{"rendered":"http:\/\/www.hootnannieblog.com\/?p=4499"},"modified":"2014-10-22T13:58:10","modified_gmt":"2014-10-22T20:58:10","slug":"paso-robles-thomas-hill-organics-new-chef","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2014\/10\/22\/paso-robles-thomas-hill-organics-new-chef\/","title":{"rendered":"Paso Robles: Thomas Hill Organics and a New Chef"},"content":{"rendered":"

You know, we get a lot of press releases emailed to us and I\u2019d say that about 90% are ridiculous and mean nothing. It\u2019s just a way for marketing and PR companies to \u2018send you an email\u2019 which they do not realize is actually spam.<\/p>\n

The fact that Thomas Hill Organics (locally known as THO) has a new chef is definitely newsworthy to me, as a Paso Roblan. Congrats to THO and their new chef, Christopher Manning!<\/p>\n

FOR IMMEDIATE RELEASE<\/p>\n

A Fresh Face and Fresh Inspiration at Thomas Hill Organics<\/strong><\/p>\n

Chef Christopher Manning joins Paso Robles culinary scene by way of Napa<\/em><\/p>\n

\"\"<\/p>\n

<\/div>\n

\"\"October 22, 2014<\/span><\/span> (Paso Robles, California) when beloved Paso Robles establishment Thomas Hill Organics Wine Bar & Bistro<\/strong> appointed Chef\u00a0Christopher Manning <\/strong>as Executive Chef this past August, his first assignment was to design and<\/p>\n

execute\u00a0dinner for 260 guests from a mobile kitchen at historic Hearst Castle<\/strong>. Six courses and plenty of accolades later,Chef Manning and Thomas Hill Organics\u2019 relationship\u00a0has forged the fire, somewhat literally.<\/p>\n

\u201cThomas Hill is the kind of restaurant every chef hopes to work in,\u201d said Chef Manning. \u201cElegant and approachable, creating a warm carnival for the senses with fresh, local ingredients.\u201d<\/p>\n

Chef Manning caught Owner Debbie Thomas<\/strong>\u2019 attention with his work as Executive Chef at \u00e9toile Restaurant at Domaine Chandon and Peju Winery, both in Napa Valley.<\/p>\n

\u201cChef Manning\u2019s background in wine country dining is second-to-none,\u201d said Thomas. \u201cPartnering with him is a win-win because he shares our appreciation for fresh, regional ingredients, creatively prepared.\u201d<\/p>\n

A native of Montana, Chef Manning exhibited a passion for cooking at an early age, creating dishes for his family as an afterschool hobby. Throughout high school, Chef Manning worked in the kitchen of the Montana Grill, a local favorite eatery, and ultimately decided to pursue a serious career in food. When his culinary arts professor, Chef Mark Hogan at Flathead Valley Community College, saw Manning\u2019s potential, he invited the young chef on a culinary excursion through Europe where they dined at distinguished restaurants and attended classes at the famed Le Cordon Bleu schools in Paris, London and Florence. This worldly immersion dramatically transformed Manning\u2019s view of food and cooking as he became fascinated with new ingredients and techniques.<\/p>\n

In 2000, Chef Manning earned a degree from San Francisco\u2019s prestigious California Culinary Academy and worked under acclaimed Chef Laurent Manrique at Campton Place Restaurant. And, as often happens, love for all things food led to a love for all things wine, eventually leading Chef Manning to the Napa Valley where he could fully explore the lyrical interplay between food and wine.<\/p>\n

Cooking at \u00e9toile, Manning\u2019s talent and creativity in the kitchen led to the restaurant being named \u201cthe ultimate Napa Valley dining experience\u201d by the Press-Democrat<\/em>, and paved the way for its Michelin star rating. It was during this time that Manning was sent to Mo\u00ebt & Chandon in Epernay, France, to further refine his culinary skills under legendary Chefs Pascal Tingaud and Bernard Dance. Soon thereafter, Manning was invited to host a dinner at the prestigious James Beard House in New York City, in addition to creating and executing a private dinner party for 12 people that raised over $91,000 for charities in Bethesda, Maryland.<\/p>\n

At Peju Winery, Chef Manning launched and oversaw fresh and original menu ideas in its culinary programs, including Peju\u2019s weekly wine and food pairings, cooking demonstrations and classes, chef\u2019s table gatherings, winemaker dinners, wine club events, and private affairs.<\/p>\n

Since his appointment at Thomas Hill Organics, Chef Manning has already started to incorporate his own signature on the menu. In terms of style, his cuisine adapts to the seasons with a blend of classical French tradition and avant-garde creativity \u2013 a style that is very much in-line with that of Thomas Hill. \u201cWith the season about to change, this is an opportune time to switch things up. My creativity materializes from what I have in front of me; inspiration comes from which ingredients are available to me in the moment.\u201d<\/p>\n

With the grand success of Chef Manning\u2019s foray into Central Coast catering at the Hearst Castle dinner, Thomas Hill Organics plans to ramp up its catering program. And while Chef Manning certainly has plenty of recipes to bring to the table, he knows that integrating his experience with his new kitchen takes time. \u201cI\u2019m only one and a half months in with Thomas Hill Organics right now,\u201d he said. \u201cThis feels right and I’m excited to call Thomas Hill Organics and the Central Coast home.<\/p>\n

\u201cJoining with Debbie and her team is great because they\u2019re really passionate about sustainability and farm-to-table dining,\u201d he added. \u201cThey get that, ultimately, it\u2019s about having fun and making beautiful food.\u201d<\/p>\n

ABOUT THOMAS HILL ORGANICS BISTRO & WINE BAR<\/strong><\/p>\n

With a dynamic menu reflecting local abundance, Thomas Hill Organics Bistro & Wine Bar sources a vivid array of fresh ingredients to concoct bold, imaginative dishes. What began as a humble organic CSA showcasing the Central Coast\u2019s bounty quickly evolved into a popular destination for honest food, creatively prepared.\u00a0 Owner Debbie Thomas and Executive Chef Christopher Manning believe in the significance of organic, regionally-produced food, working with local farmers and purveyors for poultry, seafood, grass-fed beef, lamb and exotic meats.\u00a0 Nearby farmers provide all fruits and vegetables, which are always straight-from-the-earth fresh, and breads are crafted by local bakers who are celebrated artisans of their trade. Thomas Hill Organics is located at 1313 Park St., Paso Robles, CA 93446. For more information about Thomas Hill Organics Bistro & Wine Bar or to make a reservation, please visit www.ThomasHillOrganics.com<\/a><\/em> or call 805.226.5888<\/a>.<\/p>\n

# # #<\/em><\/p>\n

CONTACT:<\/p>\n

Elissa Wiese<\/p>\n

Parker Sanpei<\/p>\n

Elissa@ParkerSanpei.com\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

805.543.2288<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

You know, we get a lot of press releases emailed to us and I\u2019d say that about 90% are ridiculous and mean nothing. It\u2019s just…<\/p>\n","protected":false},"author":4,"featured_media":4500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","filesize_raw":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[9],"tags":[],"class_list":{"0":"post-4499","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-wine-types","8":"entry"},"yoast_head":"\nPaso Robles: Thomas Hill Organics and a New Chef - Hoot n Annie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.threeadventure.com\/hootnannie\/2014\/10\/22\/paso-robles-thomas-hill-organics-new-chef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paso Robles: Thomas Hill Organics and a New Chef - Hoot n Annie\" \/>\n<meta property=\"og:description\" content=\"You know, we get a lot of press releases emailed to us and I\u2019d say that about 90% are ridiculous and mean nothing. 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