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About Brigit Binns

My Story

Brigit’s cookbook “Eating Up the West Coast: The best road trips, recipes, and restaurants from California to Washington” was her twenty-ninth book. She’s been lucky enough to help some of the U.S.A.’s most respected chefs, like New York’s Michael Psilakis and Los Angeles’ Joachim Splichal, turn their cookbook dreams into reality.

Publishers Weekly said, of Binns’ book: Eeating Up the West Coast

“As the East Coast continues to wait on spring-like temperatures, author Binns and the editors of Sunset magazine have a sun-splashed, gastronomic guidebook to the ultimate West Coast culinary road trip. With her dog, Stella, Binns visited more than 75 cafes, steakhouses, diners, upscale eateries, breakfast joints, and dives. Divided into four sections—Southern California, Northern California, Oregon, and Washington—each offers distinct routes showcasing the West’s “unmatched coastal beauty.”

Enjoy the notes on my journey at Road Foodie

The New Wine Country Cookbook: Recipes from California’s Central Coast, WineCountryMediumcelebrates the food and winemakers of California’s fastest-growing wine region: “Paso Robles is a region full of mavericks and innovators. Utterly unpretentious, it’s the sort of place where people from other regions in California gravitate when they find themselves tired of the too-slick, too-pricey scenes in neighboring wine regions. French wine nobility cultivates vineyards next to fourth-generation cowboys, and for every sleek new wine bar, there’s a cowboy saloon with moose heads hung on the walls.”–

Brigit now lives happily full time in California’s Central Coast wine country. Her black-and-white dog Stella and fabulous husband, Casey (aka the Wine Spectator-award-winning Paso Wine Man), together make her life most eminently worth living. She can’t imagine a better place to eat, drink, and be married.

A little back-story: During the ten years she spent living in Europe, Brigit graduated from England’s Tante Marie cooking school, lived and catered in Spain for three years, and edited the Costa del Sol’s English-language magazine.

“The recipes reflect this feeling of blending the old and the new. They are made with fresh ingredients local to the Central Coast (which, admittedly, could fill a Whole Foods) and feel on par with the inspired dishes we’d find in any hip and trendy restaurant. But they also draw on Mediterranean culinary traditions, making them feel familiar, slightly careworn, and deeply comforting.” —

Leave it to her to find the sanctity in yeast, flour, and fire. In the church of Binns, this flawless, crisp dough would make a fine communion. Consider me converted.

--Haley Thomas, New Times

It’s Tuscany, with cowboys. That’s how Paso Robles author Brigit Binns describes the Central Coast in her newest cookbook.” The Tribune

“Filled with lush photographs of dishes, vineyards and sun-drenched landscapes, Binns' cookbook, like any good dinner party, starts with light appetizers, in a chapter called ‘Magic-Hour Grazing,’ and then moves through dishes based on the main ingredients, such as ‘From the Ranch,’ and ‘From Garden and Orchard.’ …This is armchair wine travel at its most mouthwatering, and even if you get no farther than your own kitchen the trip will have been worth it.” —Huffington Post

Thank you so much for making our Zenaida Holiday Class & Dinner something special! Not only was the food delicious, but we are also all discussing our efforts at recreating the dishes. We all cannot wait to do it again and I will be in touch to schedule a wood-burning oven class and maybe a winemaker dinner!"

Cheers, Jill Ogorsolka

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