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“The Black Cat Bistro’s Creative Farm-fresh Cuisine”

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In keeping with the charm of Cambria, the eclectic architecture varies from block to block. Visitors usually drive to the east and west villages to shop, dine, drink and see the unusual buildings.

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The Black Cat Bistro is inside a house built-in the 1940s. The owner and Chef Deborah Scarborough matches her creativity with enthusiasm for farm-fresh food. Chef Deborah’s website proudly lists 11 of her organic and sustainable farm suppliers.

She invites her customers to step outside the box and taste her surprising new flavor combinations. Chef Deborah sets new limits with her cuisine.

Cooks can review the ways they prepare lettuce. Just adding a special touch like searing the lettuce creates surprising results. Pair the lightly seared romaine lettuce with Italian Asiago (pronounced ah-SHAY-goh) cheese and taste its nutty flavor. To heighten the flavor profile top with lemon buttermilk Caesar dressing. They serve this salad with bacon jam toast.

For another unique salad, the chef roasts pears to add a juicy sweetness to the arugula leaves and Italian Gorgonzola cheese (gorgon-dzo-la). The other ingredients include rosemary honey and Marcona albums and roasted shallot vinaigrette.

Chef Deborah adds her own spin to the Heirloom tomato appetizer. She pairs the tomatoes with creamy Italian Negranti sheep’s milk ricotta cheese. With chili oil and bloom micro basil, the salad holds many flavors.

When Chef Deborah prepares the Paso Robles pork belly with a date-apple mustard glaze, it makes a difference. She also includes Gigandes beans to this appetizer.

The entries are just as interesting as the salads and appetizers.

Braised lamb shank is tender because braising combines moist and dry heat in a covered pot often called pot roast. The lamb plate includes pearl couscous, currants, cinnamon and kale.
The pearl couscous, made of baked wheat and not semolina, compares to pasta. This is not the traditional Berber couscous of North Africa.

The Black Cat Bistro is the winner of the Wine Spectator Award of Excellence for eight years in a row.

Chef Deborah has placed wine and beer suggestion for most of the dishes on the menu.
All of these different Italian cheeses, food combinations and cooking techniques raise Chef Deborah’s food to the next level.

The Black Cat Bistro at 1602 Main Street, in Cambria, central California’s wine country.

Stewardship Travel arranges Experience Tours around central California’s wine country. They cover the historic sites, wine tastings, dining on the dunes, kayak trips, events and ways to help the environment. This adds adventure to the trip.

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