Just south of Paso Robles, you’ll find Pair With Dead Oak — a reservation-only hyper-seasonal drink-and-dish pairing menu created through a partnership between California Central Coast recipe developer Chef Rachel and Dead Oak Brewery. Starting her menus by choosing the wine or beer choice, Chef Rachel is known for tailoring her in-season dishes to create complementary flavors with each of her drink pairings. Her menus fuse together varying local ingredients seasoned with warm spices and decadent textures.

Dead Oak Caramelized Fennel, Onion & Pea Soup by Chef Rachel 

 Serves 4

Ingredients

½ cup butter

1 fennel bulb, sliced

1 onion, sliced

1 tsp sugar

1 tsp garlic powder 

1 cup vegetable stock 

1 lb bag frozen peas

2 cups heavy whipping cream

1 tsp salt

Pepitas, for garnish 

Crema, for garnish 

Instructions

In large saucepan melt butter on high heat, reduce heat to medium and then add fennel, onions, and sugar, stirring occasionally. When butter is getting brown add garlic powder, top with vegetable stock, and turn heat up to high. Cook for 5 minutes. 

Add frozen peas, cream, and salt. Bring to a boil, cover, and reduce to simmer for 10 minutes.

Carefully add mixture to blender: blend starting on low then gradually to high. If mixture is too thick, add more stock. 

Pour soup back into saucepan; add salt and pepper to taste.  

To serve, top with pepitas and crema.

Read here for insight and information with which to plan your trip to California’s Central Coast.

STORY BY Natalya Sutmiller / PHOTOGRAPHY BY Hugo Martinez Visuals