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Pair With Chef Rachel Wine Dinner!

July 24 @ 6:00 pm - 9:00 pm

- $214.00

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Pair With Chef Rachel Wine Dinner!

Chef Rachel Ponce specializes in creating exquisite dinners where the wine list is the source of inspiration for the dishes!

In this exciting 6-Course, 6 bottle dinner, experience wine pairings through Chef Rachel’s unique and provocative perspective…

Rather than featuring similar flavors or aromas found in the wine; which can detract from the wine and change its flavor profile, she chooses to feature contrasting flavors to complement and elevate the beverage, which causes the palate to crave another bite, followed by another sip…following by another…well you get the idea. For chef, Wine is a component that completes the flavor wheel making a dish whole!

This perspective results in, say, a Paso Robles Graciano paired with Wagyu Ribeye with Royal Sturgeon Caviar, Squid Ink Breadcrumbs, and Caramelized Onion; or perhaps a Roussane & Grenache Blanc Blend paired with Coconut Polenta, Asparagus, Pea Shoots, and Guanciale.

…Isn’t this the way we all want to experience our food and wine pairings?

For that reason, ESB has presented Chef Rachel with fabulous highly regarded wines from around the world showcasing a variety of fruit, climates and terroir from Italy, France and California!

Join us for a unique approach to a wine dinner; unlike any ESB has hosted before!

Menu

Sorelle Bronca Extra Dry Prosecco 
Pair With Beef Carpaccio
salt cured egg yolk, smoked caesar dressing, local greens 

2019 Demougeot, Pommard Rouge, 1er Cru Charmots, Coeur des Dames (Pinot Noir)
Pair With Duck Confit
duchess Potato, aged manchego, garlic, balsamic

2016 Booker Vertigo (GSM)
Pair With Mushroom Napoleon 
guanciale, grilled corn, creamed corn, parmigiana reggiano crisps

2020 Lewis Cellars Napa Valley Reserve Chardonnay
Pair With Melon
compressed melon, lemon coulis, chilled mint and melon soup, creme fraiche

2020 Berteru Cannonau di Sardegna
Pair With Raviolo Escargot
squid ink, ricotta, brown butter, escargot caviar

2012 Clendenen Family Vineyards Late Harvest Viognier 
Pair With Dessert 
thyme and blood orange cake, miso brittle, mascarpone yogurt mousse

Chef Rachel is Edible Magazine San Luis Obispo’s resident chef and recipe developer, and head of the popular Edible Test Kitchen. Rachel is also the chef and owner of Pair With, in Paso Robles, as well as a private chef that collaborates with local wineries, farms, and local establishments for dinners and pairing classes.

Details

Date:
July 24
Time:
6:00 pm - 9:00 pm
Cost:
$214.00
Event Categories:
, ,

Venue

Private Residence
Santa Barbara, CA United States
Phone:
(805) 335-1627
View Venue Website

Organizer

ESB
Phone:
805.335.1627
Email:
support@epicureansb.com

Other

Attire
Smart Casual
Parking
Self Parking
Open To
Members & Member Guests