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Chef’s Table Dinner with Chef Massimo Falsini

March 3, 2019 @ 5:30 pm - 9:30 pm

- $185.00


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The Perfect Blend: Italian Spirit + California Flavor 
Chef’s Table with Chef Massimo Falsini, featuring Winemaker Alison Thomson of L.A. Lepiane Wines

From farm to kitchen…join us for a special Chef’s table dinner…At this exclusive member’s only event, Michelin Starred Chef Massimo Falsini is collaborating with ESB once again to offer members an immersive and enlightening dinner experience. Through its design as a progressive event it embodies the three key ESB ideologies: Experience, Exploration & Education. This will be an unforgettable and one-of-a-kind culinary experience, not to be missed!

Reception and Open Kitchen 
During this interactive reception, guests are invited to enter the kitchen, engage in conversation with Chef Massimo as he assembles appetizers and prepares elements for the dinner to follow.

Multi-Course Plated and Family Style Menu
Following the reception and passed hors d’oeuvres will be a combined plated and family-style 7-course menu exploring chef Massimo’s personal connection to his Italian upbringing, his passion for local ingredients, and his enthusiasm for the culinary traditions of the Central Coast. This dinner will feature dishes that are not only on the menu at his fine dining restaurant, but also those that have been inspired by the open minds (and palates) of the members of Epicurean Santa Barbara. Guests will find the courses range from timeless to modern; flavors classic to bold; techniques ancient to cutting-edge, all executed through the mastery and vision of a true culinary artist.

And what is a dinner without a little….wine?
Joining us at Chef Massimo’s Dinner will be Winemaker Alison Thomson of L.A. Lepiane Wines! Alison’s winemaking style applies traditional Italian methods with the fresh, bold characteristics that make California winemakers legendary. Just as Chef Massimo’s menu is an amalgamation of his Italian heritage, technique, and experience, Alison’s wines reflect her Italian ancestry with the modernity of California winemaking. In all aspects, this dinner celebrates the blend of Italian tradition and California style! Additionally, Alison Thomson is the winemaker for Two Wolves’ Wine (Alicia Moore’s, a.k.a. Pink’s wine label). Alison’s love for winemaking began in Barolo, Italy, where she met the legendary Angelo Gaja and tasted nebbiolos from as far back as 1989. The next year, she returned to Piedmont for an internship under Sergio Germano, and later worked a harvest at Sine Qua Non with winemaker Manfred Krankl. Her career continued at Palmina Wines, where she made Italian varietal wines under Steve Clifton from 2008 to 2011, and eventually to Samsara as well. 

photo by Paul Wellman

In her own words….

“L.A. Lepiane Wines was established in 2013 with the simple goal of crafting vibrant, exciting, balanced wines made by my own two hands. The name of my project is a nod to my great grandfather, Luigi A. Lepiane, who came from Piane Crati in Calabria, Italy with a dream of making a successful life for his family in the New Country. He settled in California, where he established his own winery, L.A. Lepiane. Three generations later, that deep Calabrian love of food and family guided me through my education and career. While earning my master’s degree in Viticulture from U.C. Davis, I jumped at the chance to work for one of the top wine producers in Barolo, Italy, making some of the best wines in the world. Now at home in Santa Barbara, California, I have embraced the region’s unique ability to grow Barbera and Nebbiolo, alongside more well known grapes like Grenache. I dedicate these wines to my great grandfather’s memory, my family, and to you and your dinner table.”

Alison’s elegant and expressive Italian varietals will be paired with Chef Massimo’s Multi-course dinner. Included in Lepiane’s portofolio is a Barbera (from Walker Vineyard), Grenache (Black Oak Vineyard), and Nebbiolo (Sisquoc Vineyard), and even a co-fermented Nebbiolo-Barbera blend in the Langhe style. Her wines have received rave reviews, including food & wine critic Darrell Corti  who described her 2013 Nebbiolo as “the most expressive and best varietally typical nebbiolo wine I have tasted in California. If this 2013 wine is an example, Alison Thomson will go far in winemaking in California.”

Passed Canapes
Seppia Ink Cracker, Vermillion Ceviche, “Hilltop Farm” Avocado
Twice Baked Wiser Farm Potato, Mushroom Duxelle
Mini Dungeness Crab cake, Old Bay Aioli’

Chilled herbed sweet pea soup
Drake Goat cheese froth, Pinot noir Pickled Fennel

Charred “Garden Of… Farm” Treviso
Aged Balsamic, Roasted “Root Farm” Pickled Beets, Apple 3 ways: Butter, Pickled & Crisps; Mache, Agrumato

Primi in Famiglia
“Wiser Farm” Potato Gnocchi
San Marzano Passata, “Double 8 Ranch” Buffalo Mozzarella, 30-Month Aged Parmigiano Reggiano
“Hope Ranch Farm” Mussels, Broccoli Rabe, Cave Aged Pecorino Toscano

Secondi in Famiglia
Whole Roasted Baja Kanpachi with Salsa Verde
Seared Wagyu New York Striploin

Tuscan Potatoes, Mt. Olive Asparagus with Maple Hollandaise

Tiramisu’ Tradizionale

Join us for a glorious evening! 

Gluten Free and Vegetarians will be accommodated. Please include details in registration.


March 3, 2019
5:30 pm - 9:30 pm
Event Categories:
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Private Residence
Santa Barbara, CA 93110 United States
(805) 335-1627
View Venue Website




Smart Casual
Self Parking
Food Sensitivities
Gluten Free Options, Vegetarian Options
Open To
Members Only