Chef Candice

A little brunch never hurt nobody. 🍳 🥂
Let's talk about starting your day right – and by right, I mean with a brunch that's as bougie as it gets. Because let's face it, a little brunch can't hurt, especially when you're living your best life on vacation.
Here's the deal: when you stay at in Paso Robles, you're not just getting any old breakfast. You're getting an organic feast whipped up by yours truly. And let me tell you, I don't mess around when it comes to good food.
So grab your mimosa (or fresh-pressed juice!), soak up the sunshine, and indulge in a brunch experience that will get your day off to the perfect start. 🌞

There's a common misconception about chefs. People often think we're magicians with a secret, complex blend of countless flavors up our sleeves. And while that's not completely untrue as I spend my life in search of new flavors, the real magic lies in simplicity. ✨
In my journey as a chef, I've come to understand that making good food isn't about overwhelming your palate with an avalanche of tastes. Instead, it's about harnessing the power of even the simplest flavors and pairing them in unique, unexpected ways.
Take this bite, for example. It's not large or complicated - it's a bite, after all. But the way the simple flavors and textures combined rivaled any elaborate dish. 🎉
For me, the special thing about being a chef isn't about having a secret arsenal of ingredients. It's about understanding the nuances of flavors and how they interact to create something truly extraordinary. It's about turning the ordinary into the extraordinary, one bite at a time. 🍽️

Next week, we have a SOLD OUT dinner featuring mocktail magic from .omen.apothecary... and I could not be more excited!!! 🤩 🌿
This one has been in the works for a while and includes herbal concoctions, an onsite Tarot Card Reader, and of course, five courses of delicious dishes to satisfy your flavor cravings.
If you're feeling bummed to miss it.... well, sorry! 🤪
The good news is, you can still snag a last-minute ticket on my website to this Sunday's Birria Workshop (yes, workshop, as in you get to make things with me!) at !

Nothing makes me happier than sharing Latin-inspired foods with you - so you can imagine my excitement for my upcoming Birria workshop with !
Birria is one of those foods with a cult following - it's tantalizingly tender and succulent with a mouth-watering blend of flavors and textures. Imagine tender, slow-cooked meat infused with a rich and complex blend of spices. Simmered in a savory broth and then served with more to indulge in - it's almost intoxicating.
Well, we're letting you in on the secrets of this culinary masterpiece on February 25th!
Guests will learn my birria secrets and receive their own take-home birria spice kits. We'll also make pineapple salsa and guacamole. And of course, I wouldn't teach you all these things to tease you - we'll sit down and enjoy the magic together!
Get your tickets on my website or at the link in my bio - but hurry! Tickets are almost sold out! 🎟️

After a fit of rainy days, all I can think about is fresh produce and BRUNCH. 🥂 🍓
If you're feeling the same way, you're going to love the brunch celebration we are planning for my book launch!!!
On March 3rd, meet me at for small bites, a welcome drink, giveaways, and of course... my The Versatile Chef book launch!!! 📖
Tickets are just $20 and can be purchased at the link in my bio or on my website chefcandice.com! You can also direct message me for the link. 😉
Can't wait to see you all there!

If you're un poco loco for comida mexicana, you're going to like this... 😍
I'm hosting a 3-part Mexican Culinary Workshop in partnership with and I'm so excited to share some latin flavors with you!
If you know anything about latin culture, we protect our recipes - so I'm ripping open the vault a little and sharing some of my secrets for crowd-favorite dishes!
You don't need to attend all 3 nights, but trust me, you'll be bummed to miss one! Check the event page on my website for more details (or scroll back a few posts for that caption full of info! Let's get CUCINANDO! 🇲🇽 👩🏻‍🍳

Getting ready for another wonderful night!! This time, we're heading to San Luis Obispo for an all gluten-free and dairy-free menu!!
Many people think that foods that are GF/DF lack flavor, complexity, and crave-ability - but I'm excited to prove them wrong with the menu I've crafted for tonight!
We were able to add a few more seats, so message me ASAP if you want to join us! The menu itself is inspired by Alice in Wonderland - so you know it's going to be a fun one!

The best thing about 3-day weekends? More opportunities for brunch! 🤣 🤩
Ready to go BANANAS for the perfect brunch pastry? This magic is puff pastry rolled with chocolate and - you guessed it - bananas. A small handful or toasted almonds and a sprinkling of cinnamon sugar finish it off with a winter wonderland look perfect for this cool January holiday!
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Hey there, cheese connoisseurs! Let's chat GOAT CHEESE. 🧀
Also known as chévre, goat cheese is unique and distinct from other cheeses for lots of creamy, delicious reasons. I'm a bit impartial and think that cheese should be its own food group, but here are a few reasons you might find your new love in a goat cheese:
• Nutritional Content: With less fat and calories compared to some cow's milk cheeses, goat cheese is often considered a healthier option to cow's milk.
• Flavor Profile: Goat cheese has a more tangy and earthy flavor that can range from mild to strong, depending on the age of the cheese.
• Texture: Goat cheese has a creamy and crumbly texture. It can be spreadable or aged to a firmer consistency, providing versatility in its use.
So, want to know why I love goat cheese? It is so diverse! I can use it in all sorts of ways for dishes that are savory and complex to a sweet and creamy dessert!
📣 That's why I'm SO excited to announce a new event in collaboration with on January 31st! Taking place at their beautiful farm in San Miguel, we've crafted a delicious menu featuring BMCC cheeses in every course! Only 20 seats were opened and the tickets are going fast - so head on over to my website and reserve your spot! 🎟️ 🏃‍♂️
The dish in this photo is not on the menu, but features whipped goat cheese cream, Malva Cake, white peach & lemon curd - ad well as flavors of vanilla, coriander, and olive oil! I created it for a brunch at , but the malva cake was inspired by a South African dinner I assisted with at . I'm truly lucky to live in a place surrounded by incredible food culture! 🥰

Want to know the worst thing about going to a dinner with a private chef?
If you have the best meal of your life, you can't just go back to the restaurant and order it again. 😉
Many people think chefs just love cooking and, while that's partially true, what I love most is getting to be creative with the ingredients I choose, the flavors I combine, and the way I plate each dish. It's why no two menus are ever the same.
We're just 10 days away from our next dinner! Inspired by the magic of the story of Alice in Wonderland, the menu will take you through a culinary experience like none other.
Did you get tickets? There are only two left - and you can snag them directly at the link in bio! 🎟️

You can tell a lot about a person by their dinnerware.... 🍽️
Ok, maybe that's not entirely true (or maybe it is, I'm not one to cook and tell! 🤫), but this is just one of many reasons I love cooking for private parties - and a big reason I started !
During private dinner parties, we often use dinnerware of the home rather than renting out dishes. I can spend all the time in the world creating menus but beautiful plates like this will always help take it up a notch!
Would you love to host a dinner at your estate, winery, or other venue? I have just a couple of dates for 2024 dinners that still need spaces to fill, so please reach out! The collaborations were so fun in 2023 and I'm looking forward to many more!
Up next? A dinner at a private home near Tank Farm in SLO. Only ticket-holders get the address, but I promise you're going to want to be there. 🤩

As the final moments of 2023 approach, I find myself prepping for an NYE dinner that's been eagerly anticipated for over a year! 🌟🍾 ⁠⁠
I bathed these locally sourced beets in a blend of sea salt and culinary magic and will be slow-roasting them to perfection. The earthy sweetness and subtle saltiness can make even beet-doubters celebrate a year that's been so full of ups and downs. ⁠⁠
As I put the finishing touches on this menu, I can't help but feel the excitement building. It's been a whole year of anticipation for this meal, designed to both support and be an intimate part of lasting memories.⁠⁠
Here's to bidding farewell to the old and welcoming the new with a feast for all the senses. Cheers to an unforgettable NYE! 🥂⁠⁠

Merry Christmas Eve! 🎄 What a year it has been!
I can't believe how much has happened this year! By far, my two favorites have been getting to raise my beautiful baby girl and launching my long-time dream, !
It's been only 9 months of this Latin-inspired dinner club and the welcome we've received from this community has been incredible! I have guests that purchase tickets to every dinner and each event, I get to meet new people who either live here locally or traveled to the Central Coast and somehow found me!
I've has the honor of cooking for amazing people, with incredible local ingredients, in stunning locations, and paired with delicious wines. I'm a lucky lady and all I'm wishing for this Christmas is to get to meet so many more of you in the new year!
Happy holidays to you all - and see you soon! ♥️

Cooking a lot of family-style meals this holiday season? Paella is one of my favorites because of the warm spices and the fact that it feeds a few with just one dish!
Add ingredients in festive colors and you have a winning Christmastime dinner! 💚 ❤️
I made this Black Seafood paella with squid ink, pimento peppers, lime, and parsley. It was inspired by my travels in Spain as well as my first experience with squid ink! I had a squid ink risotto with crispy cuttlefish on lido beach in Venice and knew I had to try it out myself!

If you've been to any holiday parties recently, you've likely had some sort of dish served with brie. The warm, creamy, richness of brie is the perfect way to settle into the delicious season of winter. Pair it with fig and honey and it's a sweet delight! 🍯
But if you know me, I can't do anything simple or typical - so I added a crunchy crostini and sticky pork for a savory, textured amuse bouche at .
The saltyness of the pork with the mouthwatering fresh and subtle sweetness of the figs made the perfect starter to stimulate the appetite. 😋

As the days grow colder and shorter, we reach for hearty comfort foods with rich flavors - like a tender cut of filet mignon!
Filet mignon is often associated with special occasions - and this wasn't an exception. This indulgent dish was part of a 5-course meal that followed a surprise proposal!
I chose to serve this filet mignon with a creamy artichoke puree and a red wine demi glace, but it pairs well with roasted root vegetables or mashed potatoes, too!
Speaking of celebrating... who is coming to the next dinner THIS Wednesday at ? We'll be celebrating my 35th birthday, so expect some surprises!

Festive Foods for the holiday season - inspired by my adventures in a country where red & white are on the national flag...
Can you guess? It's NOT Mexico!!
I crafted this dish after enjoying something similar in a tiny shop in Venice, Italy. 🇮🇹 It was mouthwatering, cool, fresh, and SO delicious. The octopus was tender and soft - and if you're ever cooked with octopus, you know how difficult that is!
For my version of this octopus salad, I added citrus vinaigrette, fingerling potatoes, cucumber, and cherry tomatoes. It's served cold and it a delicious option for a healthy and tasty summertime meal! 🐙
There aren't many foods that I don't eat, but octopus is *usually* one of them... with this dish, I make an exception because it's so good!
If you're looking for a chef for a private event in 2024, I'd love to craft a custom menu for you! 🧑🏻‍🍳

You can officially find my Puerto Rican foods/treats on Harvestly! Get your orders in tonight for Friday delivery.

All vendors :: Chef Candice Chef Candice Custodio is a local Private Chef and Caterer. She is a James Beard Cohort and has been featured on the Food Network's Chopped, Paso Robles Daily, and the New Times SLO. You can find her Puerto Rican fare (and other heritage inspired foods) on Harvestly or reach out to curate your next p...

"Because it's the weekend" is a perfect excuse to cover waffles in syrup and powdered sugar!
With a peanut butter syrup drizzle, cocoa and espresso dustings, and a bit of ripe red strawberries, this brunch item was unforgettable.
As if a stay at the beautiful wasn't enough of a treat, guests at the farm also get an incredible dining experience complete with an included private chef dinner (by me!).
If you have friends or family coming to town this season, I'd love the privilege of serving them up a delicious, one-of-a-kind breakfast at !

Our first culinary workshop at the is coming up and there are just a few tickets left! 😱
This is the debut event that is kicking off a new culinary retreat schedule hosted in partnership with our dear friends at .
Take part in chef-led demonstrations, hands-on experiences, and education on cooking techniques! We'll pair each course with local wines and talk a bit about how to create phenomenal pairings. Then, we'll finish with crafting our own tropical drinks and sit down together for a family-style dinner
So, what are we cooking up? It's "December in Puerto Rico! with vibrant holiday-themed dishes from the Caribbean!! 🍹 🍽️
Get your tickets before they're sold out! Message me for details! 🎟️

If you’re familiar with , you know that our latin-inspired paired dinners have been an absolute DREAM of mine - but what you might not know is that I do a lot of other foodie-focused things while I build this dinner club!

Guests at can add on a variety of charcuterie boards to their stay. This one was a "light wine country dinner" board with an assortment of local cheeses, deli meats, nuts, and dried and fresh fruit.

I love making custom orders for guests at the farm - I'm just waiting for someone to order a Latin-inspired board! Can you guess what I'd put on it?! 🇲🇽

Nothing says "cozy fall morning" like puff pastry and caramel. 🍂
Whether you call it a Chocolatine or a Pain au Chocolat, this french delicacy causes a riot.
In France, the name is up for debate and with us, the only debate is who gets the last one?!
Topped with garden fresh grape caramel and toasted pepitas, this pastry is proof that breakfast is not a meal you should skip. 🤌🏼

I'm honored, humbled, and so excited to be featured today in !! 🥰
In the article, we announce my cookbook, The Versatile Chef, which will be unveiled in December at our event!! Ahhhhh! I'm freaking out!!
It's so easy to get caught up in the busy-ness of life and forget about how much I've actually accomplished (including my recent appointment into the Legacy Network!) - but today, I'm taking it all in.
As the resident chef at , we're launching culinary retreats starting with a 1-day workshop in December at their sister property, . And then, on December 13th, we'll host our final event of 2023 at Hearst Ranch Winery in Paso (where my cookbook will be released!)
In honor of the release announcement, I've decided to open a few more seats for the event on December 13th so if you want to join us for this exciting night - RUN to the link in my bio to book!
See you there! 👋
Photo by

Feeling chilly on this stormy day? Let these Mexi-asian dan bing style breakfast rolls HEAT YOU UP. 🔥

I served these Taiwanese breakfast wraps right here at home and I could not believe how quickly they disappeared!

We have a garden and ducks that supplied the fresh chive and eggs for this sesame-chili covered wrap... And yes, those are HANDMADE TORTILLAS. 😍

This is just a sneak peek into something special I'm dreaming up. Keep an eye on our social media, there's something new coming late November!

The best thing about being a chef is having a blank slate to be creative. Every dinner I create, I get closer and closer to crafting the menus of my dreams. 💭 💫
Whether it's going outside the box with flavor combinations or trying new ingredients like these Heart of Palm Seared "Scallops", I just love getting to infuse my cooking with my own style and heritage.
That's why I can't wait for our upcoming Latin-heavy menu for a collaboration with !! 🤩
If you haven't explored Club Car Bar yet, this event is the perfect opportunity. A ticket gets your private access to the experience, a 5-course meal, two craft cocktails, a spirit tasting by , and a take-home treat by ... all for just $115 per person. Get your ticket now before it's too late!
And for anyone wondering about the rest of the meal in this photo... it's Couscous, Garden Fresh Squash, Feta, Lemon Brown Butter Sauce, Fresh Parsley, and of course, Heart Of Palm Seared "Scallops". 😋

It's a cake for breakfast kind of day... apple cake, that is, and made with fresh farm apples from !

This garden-to-table apple cake was topped with:

🍐 Bacon-fat poached pears

🐐 Creamy goat cheese

🥓 Fig-candied bacon

But wait, there's more! To make it even more magical, I added sweet, succulent local figs from and a touch of fragrant rosemary.

Speaking of Hilltop Provisions, I'm so excited to be headed there TOMORROW for our November round of ! If you'll be there, tell me which course you're most excited for in the comments! 😍

Say BRAVO for BRAVAS! 👏
This Patatas Bravas-inspired dish was a hearty and delicious start to a weekend in wine country for recent guests at !
If you're not familiar with this dish, Patatas Bravas is a fairly "simple" dish made with large bites of potato which are fried with a spicy paprika/cayenne-based sauce.
They are TO DIE FOR and that's why I decided to serve a similar dish yesterday at the Winemaker Dinner! Just one of four courses, the duck fat Patatas Bravas were absolutely melt-in-your-mouth GOOD.
If this is right up your alley, check out more upcoming events on my website at the link in my bio! There are quite a few public events as well as upcoming dinners! 🥰

It's now easier to contact Chef Candice.