Epicurean Santa Barbara strives to provide its members with one of a kind experiences and today we offer just that…a very special evening and upscale dinner like no other…!
“Cannabis Infused California Cuisine”
Through special arrangement, ESB is bringing in Chef Luke Reyes (restauranteur and winner on Food Network’s CHOPPED) and his team from Los Angeles for an elegant private dining experience featuring a five-course dinner designed around creative dishes infused with cannabis; a first for Santa Barbara! The total combined amount of cannabis infused is 20 mg of THC, which is comparable to about two glasses of wine. This fine dining event that showcases Chef Luke’s unique culinary perspective and his team of highly trained cannabis experts who through exquisitely crafted dishes explore the various strains, enhanced culinary properties and implementations of cannabis. For that reason, we highly encourage members to share this experience with member guests and will allow four guest registrations per member. EXPERT CURATED. INVITATION ONLY! This event is BYOB (one bottle limit per guest). Following dinner service will be a special social hour with entertainment!
Mark Twain once said…
“Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.”
We invite you to sail with us on this journey…
Innovation.
La Hoja is a unique company helmed by renowned chef Luke Reyes and cannabis experts who combine decades of experience to create an unparalleled fine dining experience. Each dish they serve is the result of hundreds of hours of trial and experimentation, re-tuning recipes with the ideal THC or CBD dosages. The outcome is exquisite, high quality cuisine that eliminates the “stoner” stigma from edible cannabis, proving that infusion, when done properly, enhances overall flavor. To be clear – it is NOTHING like that brownie you ate at college!
Luke Reyes. Chef.
Originally from Massachusetts, chef Luke Reyes had first set his sights on hospitality management and accordingly enrolled a Johnson and Wales University. However he soon realized that his passion was found in the back of house. He quickly caught the attention of James Beard Award-winning chef Ming Tsai and secured his first job. He eventually moved on to the highly lauded Aujourd’hui at the Four Seasons Hotel in Boston where he continued to develop his skills in fine dining and expand his knowledge base.
In 2009, he was lured West to work alongside chef Ilan Hall at The Gorbals in Los Angeles as chef de cuisine. He quickly built relationships with local farmers and purveyors, and enjoyed creative freedom to experiment with menus and ingredients. He then moved on to the Tasting Kitchen as junior sous chef where he honed his butchery and charcuterie skills with the restaurant’s “whole hog” program, and then became the executive chef of neighborhood gem The Corner Door in Culver City, where he created an eclectic and well-curated menu that focused on local and season ingredients. At the much revered Butchers & Barbers restaurant in Hollywood, Reyes created an American Bistro inspired menu known for its creativity with animal proteins.
Chef can be recognized for his victory on Food Network’s CHOPPED in 2013!
Ethos.
La Hoja was born in Los Angeles, and the city is ingrained in La Hoja’s culture. Founded by first and second generation Americans, their food is a reflection of a deep cultural fusion. Like the city itself, their food is inspired by the Latin cultures around them, drawing influence from Mexican, Peruvian, Caribbean, Honduran, Guatemalan, and other South American cultures. La Hoja puts these influences through their spectrum along with responsibly farmed cannabis and beautiful California produce to create La Hoja’s signature dishes. The end results are delicious, creative meals that are properly medicated.
In everything they do, La Hoja is guided by sustainability and integrity, and every ingredient they use – from cabbage to cannabis – is locally sourced from sustainable farms and purveyors. It is incredibly important to La Hoja that they’re serving their local community along with our global one. They have a huge emphasis on being environmentally conscious with how and what they make and of course…. health. A huge part of why they do this is belief in the health benefits of Cannabis. La Hoja’s mission is to bring this knowledge to the people who can make a difference in getting their message out there while at the same time are eating excellent and delicious dinners.
SAMPLE MENU
*cannabis-free dinner option available by request
ENTRÉES
HANGER STEAK WITH ROASTED FINGERLING POTATOES & BLUE CHEESE BUTTER
ROASTED MARY’S CHICKEN WITH HEIRLOOM CARROTS & VADOUVAN JUS
CRISPY SKIN SALMON WITH FUSILLI & SPRING PEA PASTA SALAD
HERB CRUSTED PORK LOIN WITH SLOW COOKED WHITE BEANS & KALE
ROASTED CAULIFLOWER HEAD WITH PICKLED WHITE RAISINS, TOASTED FARRO & SHEEPS MILK FETA
SPRING PEA TARTINE WITH PEA HUMMUS, SHAVED FENNEL, RADISHES, DILL-SMASHED FINGERLING POTATOES, HOUSE MADE HOT SAUCE, INFUSED TONNATO
SIDES
ARUGULA, CANDIED WALNUT & CHEESE
MISO CAESAR, MARKET LETTUCES, RADISH & GRILLED CUCUMBER
COUS COUS, AVOCADO, ROASTED ROMANESCO CAULIFLOWER, CITRUS AND PINE NUTS
BRUSSEL SPROUTS, PANCETTA, CHICORIES, BALSAMIC VINAIGRETTE
FINGERLING POTATO SALAD, SOFT COOKED EGG, RED ONION, CELERY, GREEN OLIVES
BAKED MACARONI & CHEESE, JALAPENO, HERB BREAD CRUMBS
BEVERAGES
BYOB (1 bottle limit per guest)
“Elevate your Senses. Stimulate your Mind.”
