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October 2018

Monday Night Wines with Friday Night Burgers

October 1 @ 6:00 pm - 9:00 pm
La Place, 205 Santa Barbara Street
Santa Barbara, CA United States
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$37.00 4 tickets left

We Epicureans enjoy our fine wine, but let’s be honest, it doesn’t make sense to drink 90+ point, $80 wines every night of the week. That level of hedonism leaves us with little to aspire to in life, so at times we must show some restraint. ...So we bring you 'Monday night' wines. Wines that exhibit body and flavor, but are also reasonably priced. These wines are from the Langeudoc-Roussillon region. The area stretches along the south coast of France, from the…

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Tartare, Terrine, and Mussels Oh my!

October 11 @ 6:00 pm - 9:00 pm
The Little Door, 129 E Anapamu St
Santa Barbara, CA 93101 United States
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$65 – $74 Sold out

Join the waitlist now! Click here to email ESB! Tartare, Terrine, and Mussels, oh my! Mediterranean Multi-Menu Dinner! 3-Option / 3-Course Dinner at Little Door There are so many great dishes on Chef Oscar Ledesma’s menu at The Little Door that ESB had no choice but to offer 3 separate options…Each highlighting the French, Spanish, and North African influences present in his dishes. Dining with ESB members offers you a first hand experience to choose your own adventure. (No more…

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Creative Sauces & Dips

October 13 @ 3:00 pm - 5:00 pm
TBD Santa Barbara, CA United States
$40 12 tickets left

Creative Sauces & Dips Join chef Isa Bourbon and Lena Philkill as they demonstrate how to create delicious, colorful and flavorful vegan dips and sauces. Learn how plate and dress your own with an array of garnishes. All guests will personally garnish and take home a dip with their customized toppings, and will enjoy a spread of delicious vegan sauces and dippers at the event. Adult beverages included! This event is not just for vegans, but for everyone!

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[NOW OPEN] Farmhouse Cheesemaking

October 16 @ 5:30 pm - 7:30 pm
TBD Santa Barbara, CA United States
$70.00 Sold out

Join ESB members for an educational and delicious evening with Chef Michelle Aronson as she demonstrates the science behind fresh cheesemaking, and master the surprisingly straightforward techniques for making farm fresh cheeses in your own home! Together attendees will make butter, creme fraiche (which each guest will get to take home in jars provided), ricotta, and mozzarella.  Each cheese will be paired with a different snack to enjoy throughout the class.  Guests will also enjoy adult beverages, and a a…

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November 2018

Epicurean SB 1st Anniversary Celebration

November 4 @ 5:30 pm - 9:30 pm
Hotel Californian, 36 State Street
Santa Barbara, CA 93101 United States
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$195.00 – $275.00 79 tickets left

Celebrate 1 year of culinary experiences, exploration & education! To celebrate 1 year of culinary experiences, exploration & education, the ESB team has been working hard to design an unforgettable evening that truly captures the essence of what it is to be an Epicurean Santa Barbara member: a night of “Pure Imagination!” This whimsical evening will immerse you in a world of creative imaginations coming to life through chefs, winemakers, brewers, distillers, and musicians all wrapped up into a culinary…

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Winemaker Evening: Stephan Asseo of L’Aventure Winery

November 15 @ 5:30 pm - 7:30 pm
Private Residence Santa Barbara, CA United States
$50 – $125 15 tickets left

A cellar-worthy winemaker evening with Stephan Asseo, owner & winemaker of L'Aventure wines!  Epicurean Santa Barbara is extremely honored to host Stephan and his daughter Chloé in Santa Barbara for this rare and unique opportunity to experiences L'Aventure wine, normally only offered to their allocation members and mailing list. Stephan Asseo, originally from France, was already known for pushing the limits of winemaking. After making wine for 17 years in France, Stephan got tired of the French regulations, known as…

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December 2018

[SAVE THE DATE] Charcuterie Tasting with Chef Drew Terp

December 1 @ 12:00 pm - 2:00 pm
TBD Santa Barbara, CA United States

Journey through the world of cured meats with Chef Drew Term of Pico! Learn from the master himself! Explore charcuterie like never before! Through a wide sampling of imported charcuterie and Chef's own house cured meats. Learn the nuance and process of how each cured meat differs from the other in regards to the cut, creation, preparation, taste, texture. Compare and contrast similar meats against each other and how d aging processes and spices play a part in development. More details…

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