Enjoy dishes from some of NYC’s Michelin Starred/James Beard award-winning restaurants without leaving Santa Barbara!

Led by ESB founder Amy Robinson, learn to make Amy and Keith’s favorite iconic dishes conceived by New York City’s most creative and popular chefs such as David Chang, Andrew Carmellini, Nobu Matsuhisa, and Daniella-Soto Innes. With a focus on simple preparations with quality ingredients, the event will start with a toast, include lots of snacking and nibbling, and end with a spread of incredible dishes. This is a demo and optional hands-on cooking class followed by dinner.

A sample of some of the dishes for the evening:

Homemade Ricotta with Sea Salt & Herbs (Andrew Carmellini of Locanda Verde)
Korean Pork-Belly Buns (David Chang of Ko)
Miso Black Cod (Nobu Matsuhisa of Nobu)
Corn Husk Meringue with Corn Mousse (Daniella Soto-Innes of Cosme)