Valentines Special

Escape to Rancho Dos Amantes for a Romantic Getaway

Photography by Wobsarazzi

Indulge with complimentary Champagne and Chocolates waiting in your Casita upon arrival.  Cozy up by our fire pits with s'mores and blankets.  Enjoy a well rounded breakfast in our Red Barn Kitchen with fresh eggs from our hens and warm homemade bread.  

Disconnect to reconnect on our farm as you roam our guest garden and cook in our commercial quality kitchen with freshly harvested vegetables.  Close to the town of Paso Robles, famous for it's fine wines and beautiful lakes.  Take a wine tour of local vineyards or enjoy gourmet dining and a stroll through the park.

Considering making a special treat for a loved one?

Try out this decadent recipe:

Chocolate Chocolate Tart


  • 1 ½ cups AP flour
  • ½ cup unsweetened cocoa powder
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 cup butter


  • 1 ¼ cups heavy cream
  • 9 ounces bittersweet chocolate (not more than 65% cocoa if marked), chopped
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt


  • 2 tablespoons heavy cream
  • 1 ¾ ounces bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

equipment: a 9 inch round fluted tart pan (1 inch deep)


  1. Make the crust: Prepare crust by combining all crust ingredients in a food processor. Process until a ball a forms. press into a tart pan bake 10 minutes at 350 degrees. Let cool before filling.
  2. Make the filling:  Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
  4. Make the glaze:  Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.


Fresh Tastes From the Garden- olive oil

Hand picked and pressed olive oil

Our olive tree orchard is really coming along!  With over 30 trees and 3 years growth time, they are established and fruiting!  This year we teamed up with friends Sharon and Greg to harvest and press our very own olive oil.

a note about NIÇOISE olives

"Grown on a variety of olive tree called "Le Cailletier," demure Niçoise olives are a crucial ingredient in the classic dishes of the French Riviera—think salade Niçoise and tapenade. But they're equally wonderful nibbled on their own. A bit assertive, but not overpowering, the Niçoise has an enticingly herbal fragrance with faint notes of licorice."

As adapted from A Beginner's Guide To Olives
Photo Cred- Fabrizio Angius, Flickr 

Photo Cred- Fabrizio Angius, Flickr 

Fresh Tastes From The Garden- carrot top pesto

Carrot Top Pesto

Pesto is a sauce with many uses and different methods to make it.  Did you know you can make it with the greens from carrots?  Minimal waste, maximum taste!  Heres how:

  1. Add carrot tops, walnut halves, garlic, and salt to the food processor.  Turn food processor on high.  Add Parmesan cheese and continue to process until smooth.
  • 2 cups carrot tops, washed with stems removed
  • 1/3 cup walnut halves, toasted
  • 2 large cloves garlic
  • 1/2 tsp salt
  • 2/3 cup olive oil
  • 1/2 cup grated Parmesan cheese

This pesto was made to serve with our farm fresh carrots that were picked from the garden just this morning.  We drizzled a little homemade olive oil, salt, and pepper over the carrots and roasted them at 425 for 20 minutes.  Then toss with pesto and serve!  

Stay tuned to our next blog to learn about our olive orchard and the making of our fresh olive oil!


Weddings at Rancho Dos Amantes

wedding planning 101

where to start:

The Venue

Venue is key!  First comes love, then comes the venue.  After you secure your engagement you'll need to lock down a ceremony and reception space.  Some venues are booked up to a year in advance, so you will definitely want to start here.  Things to consider are guest capacity, the ceremony site and reception area.  Here at Rancho Dos Amantes we have several ceremony site options as well as a beautiful outdoor reception area equipped with a commercial quality kitchen, romantic bistro lighting and a dance floor!  What is your perfect venue style?  Take the quiz!

The Wedding Party

You have your love, your ring and your venue.  Now who's going to accompany you as you say I Do?  The wedding party is a sentimental tradition and for some tricky to choose.  Best friends, sisters and soon to be sisters often are some of your potential options.  Choose carefully, your big day is about you!  So don't choose anyone who will try and steal your spotlight!  Giving your gals notice is key so they can be there for you.  Be sure to let them know of important dates they will need to be present for, like Engagement Dinner and dress fittings. 

The Dress

What girl hasn't been planning her dream wedding in her head?  So I'm sure you have a dress style in mind.  Search online.  It's a great way to find deals and any dress you can dream of.  Of course local shops are a great option to get that perfect fit.  We have even had a Bride make her own gown!  You can find great deals by going to Bridal Gown Floor Shows where you choose a dress and walk away with it that day!

The Food 

Caterers are important.  Many companies can handle not only preparing and serving the food but also can arrange for rentals of tables and chairs as well as taking care of the bar.  You can have plated dinner served or a buffet line.  Food can be fun because there are many options.  Taco bar?  Italian?  We have seen it all!  Rancho Dos Amantes has a kitchen caterers love!  If you have a Chef in the family maybe they can DYI and save time and money.

The Band

Many couples go with DJ's but bands are big as well.  You'll want to book someone who suits your style.  Bands that do covers songs are great so everyone can sign along.  DJ's are very diverse as well.  Rancho Dos Amantes has a beautiful patio surrounding the Red Barn Kitchen that doubles as the dance floor, with plenty of electricity to cover even the most eccentric rock band.

What truly makes Rancho Dos Amantes a unique wedding venue are our lodging accommodations that are included with the rental. Not only does Rancho Dos Amantes provide a stunningly beautiful and intimate event space for your ceremony and reception, but allows you to really make your wedding weekend your own by providing you the space and time to celebrate more than just your big day.  

(All Photographers credited on Wedding Gallery Page)

New Years at Rancho Dos Amantes

Come celebrate the New Year at Rancho Dos Amantes!



A unique place where we invite you to disconnect in order to reconnect to a simpler way of being. Our farm stay bed & breakfast is a scenic 25 mile drive away from downtown Paso Robles, California. We are hidden away from the hustle and bustle of urban life surrounded by open fields and ancient oak trees. 

We are a little out of the way, a lot out of the ordinary. 

Zest it up

We wanted to do a shout out Blog to some of our fave caterers!  Zest It Up

The owners Sam and Chanda not only cater but they can help plan and design your entire wedding!

Zest It Up was created by Sam and Chanda (best friends) to combine their passions for cooking and design.  They made a business that has taken off and is hot around the Central Coast.

Together with their team they can help make your wedding day perfect!  Leave it to the professionals to get the job done while you kick back in our Bridal Suite.


Zest It Up also has a fabulous blog!  Check it out and stay up to date on Fall trends and awesome recipes.

Join them for their Zesty Pop-up Dinner on November 19th to get a taste and feel for what they can do!  Click here to buy tickets.


Check out this great video that was shot here at

Rancho Dos Amantes!

...from feeding 200 people to designing and coordinating an entire wedding all the while still blogging a new recipe on the same day.
— Samantha,

Jill & Jeremy

We just received some great photos from Jill & Jeremy and wanted to share them along with her awesome review on Wedding Wire!

Photos courtesy of Alison D. Photography


  • Quality of Service: 5.0
  • Responsiveness: 5.0
  • Professionalism: 5.0
  • Value: 5.0
  • Flexibility: 5.0
Jill said... 
This was the very first place my husband and I visited; we knew immediately (after getting goosebumps) that it was perfect for us. Elements that characterized us as a couple were interwoven throughout the property. We fell in love with the intimacy, the rustic ambiance, and the communal red barn kitchen which made us feel like we were at home. We knew that we didn't want just one day to celebrate- we wanted a place that could accommodate us and our wedding party for the whole weekend (in order to fully enjoy ourselves). Minimal decorations are needed; the wild flowers, barn, weeping willow trees, and rolling hills speak volumes. We were not only attracted to the 40 acres of this beautiful ranch, but were impressed with Tamera, and Camille's hospitality. Their friendliness and communication style was key to the success of our wedding. They were willing to partner with us, and go above and beyond in making our day uniquely "us" (we rode our mountain bikes away from the ceremony tree). They always answered any questions we had within 24 hrs, and believe me, I had a ton of them! Our guests were in awe of this hidden gem, and kept thanking us for showing them this spectacular place! There are so many options for creative expression at Rancho dos amantes. We quickly realized what a great deal we were getting when we discovered that many other venues were cookie-cutter, over-priced, and had time-restrictions. We couldn't be happier with choosing this venue and look forward to coming back every year to celebrate our anniversary.

Wedding: 05/14/2016

Services Used: Ceremony & Reception Venue

Reviewed On: 10/11/2016

Click here to book your wedding today or to see past wedding galleries. 

Cook & Stay Experience

We like to call what we do a cooking experience because it's more laid back than a formal cooking class, but just as informative. Our classes get everyone involved with the learning and cooking process. It's also more than just coming together to prepare a meal- we focus on the whole farm cooking experience by using produce from our gardens and orchards, milk from our goats, eggs from our chickens and other locally grown or made artisan products. 

Here are some photos of our most recent class!

First our guests come to the garden to pick fresh veggies and herbs, then its back inside the Red Barn Kitchen to enjoy some local wine and prep.  Tamera instructs the class while each guest gets their own recipe booklet, knife, cutting board and apron.  Then we go to work!

When all the cooking is finished, it's time to eat!  With this beautiful warm weather we are having, the evening air was perfect for a patio dinner.

Here's a sneak peak recipe of what we are cooking up in the Red barn kitchen!


Buttermilk brined roasted chicken


·      2 cups buttermilk

·      5 garlic cloves, peeled and smashed

·      1 tablespoon table salt

·      1 tablespoon granulated sugar

·      1 1/2 teaspoons paprika, plus extra for sprinkling

·      Lots of freshly ground black pepper

·      2 1/2 to 3 pounds chicken parts

·      Drizzle of olive oil

·      Flaked or coarse sea salt, to finish



1.      Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.

2.     Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

3.     When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. 

4.     Remove chicken from buttermilk brine and arrange in dish.

5.     Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. 

6.     Roast until brown and a bit scorched in spots. Serve immediately.



Served with Feta Salsa


·      1/2 pound feta (cow’s milk)

·      2/3 cup sundried tomatoes in oil

·      1/2 cup pitted Kalamata olives

·      thyme and basil

·      3 tablespoons flat-leaf parsley

·      2 scallions

·      1/4 cup olive oil




1.      Crumble the feta into a bowl.

2.     Chop the tomatoes and olives, thyme, basil and parsley and thinly slice the scallions.

3.     Gently mix the ingredients together and drizzle with a few tablespoons of olive oil, or to taste.




For more information on our Red Barn Kitchen and Cook & Stay Experiences CLICK HERE