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November 2018

Epicurean SB One Year 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 18 tickets left

Celebrate one year of culinary experiences, exploration & education! To celebrate one 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 9 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

Charcuterie Tasting with Chef Drew Terp

December 1 @ 1:00 pm - 3:00 pm
The Black Sheep, 26 E Ortega St
Santa Barbara, CA 93101 United States
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$60 10 tickets left

Journey through the world of cured meats with Chef Drew Terp of Pico! Learn from the master himself! Chef Drew will be featuring 10 types of imported and domestic charcuterie, Including a Ham he has been curing for four years, Lomo, and multiple styles of house cured Pork Belly….To name a few. Guests will learn the differences between the styles; from farming to the curing process. They will even test different thicknesses of the charcuterie to show how even the…

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