Taste the season! Harvest Days happening in Downtown Ventura all month long, and we're proud to be part of the fun. We've planned plenty of special tastings and pairings just for the occasion. Check out the details below! Keep scrolling for Chef Kelly’s Special: Harvest Menu.

Week of Oct 1-4: Tête de Moine Cheese Rosettes
Tasting all week. Buy ½ wheel or more of Tête de Moine and receive a free Girolle from the makers of Tête de Moine, while supplies last.

Week of Oct 6-11: Fondue — domestic kit for two, $20
Includes cheese and baguette.
Wine add-on: Dry Creek Sauvignon Blanc, ½ bottle $16, full bottle $28.

Join us Saturday, Oct 10, 8:30–10:30 AM: Joe from Dry Creek Wines
Wine samples during the Farmers Market. 

Week of Oct 13-18: Appenzeller Tasting Flight
Sample 3 aged Appenzeller cheeses from Switzerland (3-month Silver Label, 6-month Black Label, 9-month Purple Label). Free Appenzeller cheese picks with the purchase of ½ pound or more of Appenzeller.

Week of Oct 20-25: Halloween candy and cheese pairing, with a Saturday (10/24) highlight with Sophie
Free edible googly eyes for anyone making a Halloween cheese board, plus sliced and wrapped Mimolette with jack-o'-lantern faces on the wrapper, cheese board add-ons and Halloween cookie-cutter cheeses for purchase.

Week of Oct 27-31: Pie-inspired Baked Brie, $25
Brie round, caramel, cherries and hazelnuts. Add a Brie Baker for $11, while supplies last.

Bonus: Pick up a Paradise Pantry Punch Card! Visit us for 3 of the 5 Harvest Days specials for a chance to win one month of Cheese Club membership.

Chef Kelly’s Harvest Menu.

Chef Kelly’s Pasta
House-made sage and thyme infused fettuccini tossed with a brown butter kabocha squash alfredo sauce garnished with black garlic emulsion.
Choice of:
Surf n’Turf (8 oz Hangar Steak & Shrimp (2) 70      
8 oz Hangar Steak  60
Wild White Shrimp   48      
House-made Pork Belly   44
Ora King Salmon (6oz)   48
Branzino (6oz)   48     
+ Chef’s Bear Valley mushrooms mix  8            
+ Oven Roasted tomato 4.5     
+ Apricot Lane Egg 4  
+ Italian burrata  6

Persimmon & Pomegranate Salad
Over Coleman Farm lettuces with our vegan lemony miso and poppyseed dressing topped with candied pecan

Soup of the Harvest
Mushroom, root vegetable & duck chowder

Fall Dessert
Pumpkin cheesecake with salted caramel and pecan crust. Made with a blend of cream cheese and fresh goat cheese

Notable mentions: Our market salad is all sourced with seasonal offerings from our local farmers market and coleman farm check website for current list of vegetables. Seasonal vegetables with coconut basmati – again vegetables are the same as our market salad.

While you’re strolling through the Downtown Farmer’s Market, swing by for cheese samples with CK and Chef Kelly's Ambassadors, who "will be sampling an assortment of my signature dips and spreads along with selling fresh-baked Café Ficelle Pastries."  Every Saturday inside Paradise, from 8:30-11AM

upcoming saturday morning tastings.

Join us each Saturday from 8:30 - 11 am
• October 10th: Joe from Dry Creek Wines joins us to share his favorites and some new wines
• October 17th: Julia from Skunik will be sampling Vesso, modern and experimental wine-based aperitifs and vermouths.
• October 24: Paradise Pantry's Sophie will be sampling a pairing of Halloween Candy and Cheese
• October 31: Sample a special Halloween Wine Flight with Tina

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Be tempted to eat with us every night as you stay up-to-date with Chef Kelly’s amazing, organic, delicious Specials. Never miss a visiting chef, winemaker or cheesemonger. Taste Tina's Wine Flights for the chance to find a new favorite.

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Paradise Pantry is The Perfect Place to Host Your Event.
Available evenings on Sunday, Monday or Tuesday. Check availability and all the details to reserve your date. Great food, perfect wine and the best experience.