Thomas Hill Organics Birthday Celebration

I celebrated my 21st birthday at Thomas Hill Organics in Paso Robles, a restaurant that creatively highlights organic, regional, and seasonal foods.  THO works closely with local farmers and purveyors for the freshest products, so their menu is always changing.  It's the ideal place for a special occasion. 

 The majority of the seating is outdoors and there are ceiling mounted heat lamps above each table.  I just love dining al fresco; it brought back wonderful memories of eating breakfast, lunch, and dinner outside when I lived in France for a month with the Cadiers.

Going to THO with a group is ideal because it allows you to try more of their creative and delicious platters.  We asked our waitress, Renée, for her appetizer recommendations and she said everyone raves about the burrata and she particlularly likes the ahi tuna tataki.  Both were fabulous!

Di Stefano Burrata, caramelized onions, orange, tangerine, toasted almonds, Arbequina olive oil, toasted baguette

This was everyone's first time having burrata.  Burrata's exterior is solely mozzarella while the interior is semi-liquidy from the combination of mozzarella + cream.  The luscious burrata, peppery arugula, and gently acidic citrus was an A+ combo.

Ahi tuna tataki style, cucumbers, avocado, orange, sunflower sprouts, purple radish, wakame with ponzu sauce (underneath oranges), green onion & ginger relish

Tataki tuna was another first for everyone.  Tataki is Japanese for "pounded." Fish is briefly seared, briefly marinated in vinegar, then seasoned with pounded ginger.  Ponzu sauce is made by simmering mirin, rice vinegar, tuna flakes, and kombu, then finished with citrus juice.

I thoroughly enjoyed the clean, simple Japanese flavors with a punch of umami from the ponzu.  We almost didn't want to eat this appetizer because it was so pretty!  

My entrée: Green curry roasted Morro Bay black cod, purple sticky rice, cucumber curls, pickled cherries, Rocking Chair Farms pickled apricots, ponzu nage (ponzu heated with chicken stock)

This entrée was incredible. The Morro Bay black cod was cooked to perfection and had a buttery, flaky texture.  I didn't miss having my birthday sea scallops at all!  

Asian cuisine has mastered the art of making something both simple and complex.  The purple rice in the warm ponzu broth had this wonderful savory flavor that was livened up with the pickled fruits and refreshing cucumber curls.  I tried to eat very slowly to enjoy the flavors and beautiful presentation as long as possible.

Hélène's entrée: Braised chicken tajine salad, bean thread noodles, pickled cherries, peanuts, pea tendrils, mint, basil, cilantro, purple radish, green onion & ginger relish, sweet thai chili

Kenzie's entrée: Crispy arctic char, spring pea risotto, spaghetti squash, bacon vinaigrette

It was fun exchanging little morsels of each other's entrées.  The arctic char had a wonderful crispiness that contrasted with the creamy pea risotto.  I've never had arctic char before.  It has a meaty texture like salmon, but a less intense flavor.

Carly's entrée: Grilled filet mignon, roasted potatoes, potato purée, roasted Loo Loo Farms Heirloom carrots, crispy Cavalo Nero (black kale), chimichurri

Chimichurri is an Argentine green sauce made from finely chopped parsley, minced garlic, oregano, olive oil, and red or white wine vinegar and is traditionally served on grilled meat.

Both Vidi and Carly were pleased that their steaks were cooked to medium-rare perfection.  The morsel I tried was super tender and very flavorful, though I felt like the chef skimped a bit on the chimichurri.

In honor of my birthday, THO gave me a complimentary dessert, so we decided to try 3 of the 5 offerings, which all sounded divine.  I'm a dark chocolate fiend, so we picked the chocolate marquise, and our waitress, Renée, recommended the très leches cake with strawberries.  We were having trouble deciding between caramel budino, lemon tart, and olive oil cake.  Hélène told us in her beautiful French accent upon hearing the words caramel budino she thought, "Ah, that is the one for me!" Problem solved. 

Très leches cake with strawberry filling

Tres leches is sponge cake soaked in evaporated milk, condensed milk, and heavy cream.  It was very moist and had a nice berry flavor.

Chocolate marquise (my favorite!)

A marquise is the same as a terrine and is similar in texture to chocolate mousse, just firmer.  Simply divine! 

Caramel budino

Budino is a sweet and creamy Italian pudding.  I much prefer the delicate budino texture to traditional super-thick American pudding.  The caramel flavor was lovely, but the pudding was quite sweet, so best in small amounts. 

All in all, Thomas Hill Organics is the perfect restaurant for a special occasion.  Its food, atmosphere, and service are impeccable.  I'll never forget this wonderful 21st birthday celebration shared with a lovely group of friends.