Last Friday afternoon, John and I placed our chairs on the sidewalk along El Camino Real by the old Chamber office, in preparation for the City’s Cruise Nite. By the time we got downtown, there were already hundreds of chairs already in place on both sides of ECR from Traffic Way to Curbaril, indicating the popularity of the event.
John and I agreed that this year’s event was one of the best as far as the entries were concerned. There were some 400 vehicles according to reports I heard. There were beautiful cars ranging from the 1930s and 40s up to a 2019 Rolls Royce. There were some muscle cars, restored pickups, “shoeboxes” and “labombas.” Our friend Lon Allan was even seen crusin’ in his restored Navy Jeep.
We sat next to three residents of Paso Robles who had come to the event for the first time. They enjoyed their visit and were looking forward to attending the Mid State Cruizer’s 30th Annual Car Show on Saturday. I heard that was well attended also.
Congratulations to Terrie Banish, Deputy City Manager/Outreach, Promotions, Events for the City of Atascadero, and her team, who put on a great, well-organized, event. It was a fun evening and I heard a lot of “I had one of those” comments from folks sitting around us and especially from my husband John, who has been a car buff all of his life!
The Atascadero Kiwanis Club is firing up their barbecues on Friday, Sept. 6, from 4-6:30 p.m. to raise funds for El Camino Homeless Organization (ECHO Homeless Shelter).
Known as “BBQ IN A BAG” the event is a drive-through and will be located at the Faces of Freedom Veterans Memorial in Atascadero. The “Bag” includes a whole barbecued Tri-tip, Ranch beans, green salad, garlic bread, and cookies. The meal can easily feed four people.
Tickets are $50 per BAG and are available from any Kiwanis member, Glenn’s Repair & Rental, Carquest Auto Parts, Atascadero Chamber of Commerce, and ECHO Homeless Shelter.
To learn more about the Atascadero Kiwanis Club, visit Kiwanis.org. The service organization is celebrating 50 years of service to the community this year.
Huge thanks to the Atascadero Community Band who played on Tuesday nights this summer, following the Chamber’s Tuesday Evening BBQs in the Park, hosted by nonprofits.
The band’s fall concert is scheduled for Nov. 10, from 3-5 p.m. at the Atascadero Bible Church. Be sure to mark your calendars for an outstanding afternoon of entertainment. The concerts are free.
For more information about the Atascadero Community Band, visit their website at atascaderoband.org or contact ACB at [email protected].
The Knights of Columbus and Atascadero Kiwanis are presenting the 4th Annual Atascadero Charity Showdown 2019 Cornhole Tournament on Friday and Saturday, Sept. 20 and 21, in the Sunken Gardens.
There will be music, food, breakfast, lunch, raffles, and lots of fun as a participant or a spectator. For all the details call 661-317-6048 or go to VisitAtascadero.com and Eventbrite.com at Showdown Cornhole.
This Saturday’s summer concert at the Atascadero Lake Park Bandstand will feature JD Project playing rock, blues and country music. Hours are 6:30 to 8:30 p.m. and are free and open to the public.
I know it’s early, but if you like to travel, you may want to investigate the Atascadero Chamber’s Discover and Explore Tuscany, departing March 12, 2020.
For information regarding this nine-day journey contact Vicki Lee at the Atascadero Chamber, 805-466-2044. A discount is offered by booking by Sept. 30.
While I’m waiting for my tomatoes to ripen, I’ve been collecting tomato recipes and I’ll share some of them in this column as summer gears down.
Tomato Salad with Warm Basil Dressing
½ cup extra-virgin olive oil
1 large shallot, thinly sliced into rings
3 garlic cloves, thinly sliced
¾ tsp. Crushed red pepper flakes
3 oil-packed anchovy fillets, chopped (optional)
1 cup basil leaves (purple or green)
1½ lb. Heirloom tomatoes, some sliced, some cut into wedges
2 Tbsp. Red wine vinegar
Flaky sea salt
Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7-9 minutes. Remove from heat and mix in anchovies, if using (they’ll dissolve in the oil quickly), and basil. Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt. Serves 4
Note: The warm, savory, infused oil dressing can be drizzled over grilled vegetables, steak, or roast chicken.
Enjoy the weekend. Cheers!