Dish Up The Perfect Date!
Featuring Samsara Wines & Epicurean Santa Barbara
At a private residence setting with ocean views limited to 12 guests, taste through Samsara’s current and library vintages with Winemaker Matt Brady and Sommelier Lily Hays, and observe and enjoy an elegant three-course dinner by ESB Founder, Amy Baer Robinson. A perfect evening whether you are with a friend, a loved one or dining solo!
Samsara Wine Co. produces small lots of Pinot Noir, Syrah, Grenache and Chardonnay from carefully selected micro-sites within Sta. Rita Hill’s most distinctive vineyards. Their low-intervention, pure approach to winemaking creates complex, textural wines that perfectly balance power and elegance.
Guests will be seated in a spacious backyard, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
Each course will include both a conversation about the wine, and a culinary demonstration of the featured dish. The event will cover even the finer details, such as how to create an easy and attractive table-scape, how to pick and pair appropriate wines, and how to plan, prepare, and create a meal that brings the fine-dining restaurant experience to your own home (without the stress and extra clean-up!) At this seated, interactive experience, guests will enjoy three courses with four different wines, and will take home recipe packets and preparation lists, so that you, too, can recreate this date-worthy meal for a loved one!
Poached Lobster Salad with Vanilla Citrus Vinaigrette
Farmer’s Market Stone Fruit, Spring Mix, Avocado
2019 ROSÉ of MOURVÉDRE and GRENACHE, SANTA BARBARA COUNTY
Harissa Roasted Chicken Thigh with Tahini-Carrot Puree
Stewed Summer Vegetables, Crispy Chickpeas, Watercress, Feta
2014 PINOT NOIR – RANCHO LA VIÑA VINEYARD, STA. RITA HILLS
and 2014 SYRAH – MELVILLE VINEYARD, STA. RITA HILLS
Warm Camembert and Accoutrements
Thyme-Infused Honey, Miso Glazed Cashew Corn, Fresh Peaches, Brioche
2018 CHARDONNAY – STA. RITA HILLS
*Menu Subject to Change based on ingredient availability
Matt Brady first fell in love with Santa Barbara wine country as a college student at the University of California Santa Barbara. During that time, He used available weekends to explore all that Santa Barbara County has to offer including, of course, wine tasting and wine education. Matt joined SAMsARA Wine Co. and took over winemaking duties in 2016, after serving as Head Winemaker at Jaffurs Winery. His winemaking philosophy of minimum interference and maximum patience were a perfect match for SAMsARA’s award winning style. He especially loves spending time in the vineyards working with the farmers and vineyard managers to maximize the potential of the esteemed growing sites.
Lily Hays is the Director of Hospitality and Education for SAMsARA. She grew up in Santa Barbara and has always loved the wines of the area. After college, she moved to Lake Tahoe to ski for a winter and then stayed there for 9 years during which time she completed her Certified Sommelier certification and UC Davis Viticulture and Enology Extension Certificate, while working at the Lone Eagle Grille as a sommelier. Sommelier life made her realize how much she loves educating people about wines from around the world and continuing to learn with every new bottle opened.
Amy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet, as well as James Beard Award winning chef Chef Kwame Onwuachi. In addition, she has created and helmed meals and hors d’oeuvres for several ESB events and provides Meal Preparation and Private Chef services to members of Epicurean Santa Barbara.