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Take Your Taste Buds Around The World With Jeffry's Catering

By Keith Donaldson

Located in Paso Robles, Jeffry's Catering features a menu with an international flair and whips up top-shelf dishes every day. Owner Jeffry Wiesinger took some time to answer some of our questions.

What ​first inspired you to open your own catering business? How long have you been in business?

My passion for food, wine, music, friends, family & the wine country life style, was my main inspiration for starting my own catering & personal chef business. I've been cooking professionally for over 25 years, getting my start as a dishwasher when I was 15, at Yellowstone National Park, then working my way through high school and graduating from Johnson & Wales University in Providence, RI with an AAS in Culinary Arts ('99) and a BS in Food Service Management ('01).

I spent my early career in the hospitality/food & beverage department of the ski resort industry, working in various positions in both the front and back of the house, culminating my career as the Executive Chef & Food & Beverage Manager at hotels & resorts in Glacier & Mesa Verde National Parks, as well as Steamboat Springs, Co, Heavenly, Lake Tahoe & Mammoth Mountain, CA. In 2007 I was living in Mammoth Lakes, when we had a bad ski season and I was laid off from my position as Executive Chef at a locally-renowned restaurant. I decided to go visit my father who had recently moved to Paso Robles to pursue his passion for wine and the wine country lifestyle. After falling in love with the community, filled with passionate & dedicated wine makers & grape growers, I decided to stick around and start Jeffry's Catering. I've been in business for 11 years, and have been operating Jeffry's Catering at Barton's Kitchen Window, (a quick service, five day a week lunch operation located behind the tasting room at Grey Wolf Cellars) for 3.5 years. These days my inspiration comes from my family; my wonderful wife Kathleen, my beautiful step-daughters Jordan & Julia and the countless number of friends, fans & supporters I have.

​How would you describe the style of food you usually offer on your menus?

I describe my food as both "globally influenced, wine country cuisine" and "wine country, comfort food." My style of food is inspired by the great wine producing regions of the world such as, California, France, Italy & Spain, as well as other fantastic regional cuisines from the Carribbean, South America, The American South & Southwest. I've found that in the wine producing regions of the world, they generally have a strong focus on quality of life and eating well. My food is is made with a great deal of passion for making people happy. I start with good ingredients and put a lot of time & effort into crafting those ingredients into food that is delicious and approachable to everyone. There's nothing pretentious about my food or my style of cooking, it's just good food, done well.

What​ are a few of your personal favorite menu items you offer and why?

My favorite complete dinner menu that I offer to my catering & personal chef clients is called the "Wine Country BBQ" it consists of, prime grade smoked beef tri-tip with cilantro-lime chimichurri & Zinfandel BBQ Sauce, herb-marinated organic grilled chicken breast with Mediterranean Tomato-Herb Salsa, grilled-baked potatoes with Black Truffle Salt & Garlic-Herb Butter, Balsamic-marinated grilled vegetables of zucchini, squash, red peppers, red onions & Portobello Mushrooms. I serve the meal family style on platters, so everyone can pass the food around take what they like.

I've been specializing in smoked meats, and making my own bacon & tri-tip pastrami. Of course two of my favorite dishes are ones that I've earned a lot of accolades from; My "Paso Mac & CheeseSteak" and my Paella. I've won the Mac & Cheese Fest here on the Central Coast, every year since 2013. I am a two-time first-place winner, a two-time second-place winner and picked up the 3rd place win once. They have all been with different recipes. The two first-place-winning dishes were the Paso Mac & CheesSteak (roasted garlic-provolone cheese sauce, with sauteed peppers & onions & smoked tri-tip tossed with small shell pasta) The other 1st-place-winning dish was "Steak House Mac & Cheese" (horseradish white cheddar cheese sauce, with sauteed mushrooms & caramelized onions, topped with sliced strip steak & tossed with small shell pasta. My mac & cheese dishes have become almost legendary here on the central coast. My mulit-award winning Paella is another signature dish, thanks to the Paso Pino & Paella Festival, which i've one 3 times in a row with my smoked chicken, Linguicia & Shrimp Paella, topped with Dijon Mustard Cream Sauce & arugula pesto. I absolutely love cooking & serving my Mac & Cheese & my Paella. They are always crowd favorites and I love hearing comments like "I've never been a mac & cheese fan (or a paella fan) but yours is Amazing"

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