UPDATE: The Wine Pairing for the December 6th Robért Perez Tasting Menu has been released!
Relish Robert Perez’ exclusive tasting menu alongside this exquisite wine pairing designed by Epicurean SB founder Keith Robinson with guidance from board advisor Jeremy Allen. Keith Robinson has hand-selected wines that are exceptional and very hard to come by. These ‘Pacific Rim’ bottles, acquired from International labels to private collections, express themselves through the quality of the fruit and the passion of the winemaker. An experience not to be missed.
Wines to be featured:
2015 Jacob Toft Elizabeth’s Cuvee
Small Production, Paso Robles Winery. Grapes are sourced from the best vineyards in the central coast. Access to wine is exclusive to wine club members.
2015 Merry Edwards Olivet Lane Pinot Noir
Russian River Valley Winery. Ms. Edwards was the 2014 James Beard Award Winner for Best Wine, Beer or Spirits Professional in the United States.
2011 Molly Dooker Carnival of Love
McLaren Vale, Australia. One of Australia’s most internationally awarded wine labels. This bottle is only accessible through private collections. Carnival of Love has been listed among the top 30 wines in the world four times by Wine Spectator.
Tasting Menu includes:
Hazelnut Breaded Goat Cheese
cannellini white bean salad, mango chutney, ruby stripe mustard greens, extra virgin olive oil and aged balsamic
crostini, orange zest
Roasted Beet Salad
goat cheese “panna cotta”, pickled pluots, Israeli cous cous, pistachio
poached sous-vide at 106⁰F, parsnip puree infused with yuzu, baby bok choy, salmon roe and dashi white soy glaze
Red wine poached pear, sun choke purée, German style braised red cabbage and veal jus reduction
Slow Braised Beef Short-Rib
red wine braised onions, swiss chard, golden chanterelles
Chef Perez’ menus have received numerous awards and recognitions from the New York Times, the Wine Spectator, and Sunset Magazine. As the Executive Chef of The Black Sheep in Santa Barbara, Robért features global cuisine while relying on classic French technique. Chef Perez was the first American to graduate from the National Culinary Academy of the Netherlands, and has cooked alongside some of the best chefs in Europe, including Chef Antoine Hermsen of Princess Juliana, and Chef Wolf Engel of De Hoefslag, both with two Michelin stars.
*Chef Perez uses seasonal ingredients. Menu items are subject to change.
Tickets are $110 and seating is limited to 20 people, so hurry!
Food, wine, gratuity and taxes are included in the admission price.