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DTSTART;TZID=America/Los_Angeles:20190615T170000
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DTSTAMP:20260427T054030
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SUMMARY:Winemaker Evening & Dinner: Young Inglewood Wines of Napa Valley
DESCRIPTION:…Where balance in winemaking is part of an inspired movement toward the new-old-school Napa!\nEpicurean Santa Barbara is excited to feature its first Napa Winery: Young Inglewood of St. Helena! \nYoung Inglewood is known for their old world non-interventionist winemaking practices\, and the estate’s signature character in their Bordeaux varietals is transformed into wines of profound depth and complexity; and balance and grace. They recently scored 93pts for their Estate Cabernet Sauvignon! \nFor this very special tasting\, ESB will host an extended Winemaker Evening that includes 6 estate wines\, a meal comprised of passed appetizers\,  a spread of harmonious antipasti\, salads\, proteins\, and dessert to accompany guests through the wine journey with Young Inglewood. Spend your Saturday evening sipping through a portfolio of Napa grown\, Bordeaux-inspired wines from their estate vineyard. Mark Simon\, the tasting room manager will be joining us as a representative for the family and the wines.  As with every winemaker evening\, enjoy incredible wines\, and go home with a bottle to drink or cellar. \nWINES\n2018 Vin Clair Rose ($36)\n2018 Aligote ($54)\n2015 Malbec ($95)\n2015 Right Bank Blend ($90)\n2015 Estate Cabernet Sauvignon ($130)\n2012 Estate Cabernet Sauvignon ($150) ~ 93 pts Wine Enthusiast \nMENU \nThe first 4 wines will be served with Cabernet friendly bites\, and passed apps\, and the Estate Cabs and blends will be poured during our seated dinner.\n~Passed Appetizers~\nEsquites – Roasted Corn with ques0 fresco\, lime\, and seasonings in corn tortilla\nSautéed Fava Beans with Dukkah and Robiola\n~Cabernet Friendly Bites~\nCocoa Bean Dipping Oil & Oat Bakery Bread | Rosemary Walnuts | Aged Gouda Biscotti\n~Dinner Spread~\nRoasted Carrots with Spiced Whipped Feta\nFarro Salad with Pistachios\, Balsamic Cherries\, Parmesan\, Rocket and Herbs\nGrilled Seasonal Vegetables with Mustard Vinaigrette\nSlab Focaccia Muffalettas 2-Ways:\nCauliflower\, Red Pepper\, Arugula\, Mediterranean Giardiniera\, Provolone\nMortadella\, Soppressata\, Capicola\, Arugula\, Mediterranean Giardiniera\, Provolone\nNew York Strip Steak Skewers with Chimichurri\n~Seasonal Dessert~\n“Come for the wine\, stay for the winemaker\, leave with a bottle!”\nYoung Inglewood is a family owned winery committed to producing wines of place\, stewarded from vine to bottle by mother and son winemakers Jacky and Scott. The realization of a longtime dream for Jim and Jacky Young\, Young Inglewood is a family winery in its truest expression. Jim runs all things operations\, while their son\, Scott\, works side-by-side with Jacky as the winemaking team. And the winemaking is what I think really sets Young Inglewood apart from the rest of the pack.  \nIn 2015\, Young Inglewood became one of the first wineries to be certified Napa Green\, a testament to our commitment to the environment. The winemakers grow and make wine from five Bordeaux varietals – Cabernet Sauvignon\, Cabernet Franc\, Merlot\, Petit Verdot and Malbec. Harvesting the grapes by sight\, touch and taste\, waiting for the optimal balance of sugar\, acids and flavor. Grape varieties and vineyard sections are fermented separately to promote varietal and clonal nuances. Extended aging in French oak builds complexity in their red wines and Chardonnays. Fermentation and a short aging period in stainless steel protect the purity of their Rosé. \n“Our family has always shared a love of wine – a passion first ignited when Jim and Jacky were in college together. Over the years\, wine enhanced our lives – on the dinner table at home\, and when we traveled to the world’s wine regions.” \nToday the family works together on the winemaking. They live and work onsite\, hand-crafting the limited production wines for balance and elegance\, and welcoming guests to the Napa gem that is Young Inglewood. \nYoung Inglewood is situated on the coveted benchland nestled up against the Mayacamas in the Southwestern reaches of the St Helena\, appellation. The benchland is renowned for world class Cabernet Sauvignon and other red Bordeaux varietals. The vineyard is further distinguished by seemingly bottomless gravelly loam soil punctuated by fist-sized rocks. It is part of the famed alluvial fan that fingers outward from the Mayacamas into select sites. \nThe vineyard is managed with a site-specific mix of organic and sustainable farming to enhance vine health and balance. These farming techniques\, combined with Young Inglewood’s deep well-drained soils and mountain-moderated climate\, allows them to produce Cabernet Sauvignon and other Bordeaux varietals of profound depth and complexity. \nAligote is the second most grown white grape in Burgundy. Young Inglewood Vineyards is proud to craft the only bottling of this rare grape in Napa Valley. Jacky’s Vineyard. 1 barrel annually. \n\nAs there is a wide range of bottle selections featured\, this event offers two take home bottle options: One option for their Estate Cabernets\, and one for the additional varietals including Right Bank Blend\, Malbec\, Aligote and Vin Clair Rose. Guests may also purchase additional wine from Young Inglewood directly.
URL:https://epicureansb.com/event/winemaker-eveningyoung-inglewood/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190619T170000
DTEND;TZID=America/Los_Angeles:20190619T190000
DTSTAMP:20260427T054030
CREATED:20190611T160046Z
LAST-MODIFIED:20190620T224853Z
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SUMMARY:Wine Down Wednesday @ Djinn Library Bar
DESCRIPTION:Relax and “Wine Down” with ESB members and guests for Wine Down Wednesday @ Djinn Library Bar at the Hotel Californian.\nCelebrate the return of Santa Barbara’s warm summer afternoons with ESB members and guests over wine\, cocktails and small bites at Hotel Californian’s newest bar! Event registration includes a spread of light appetizers such as Grilled Flat Bread with Preserved Lemon & Cheese Spread\, Crispy Chickpea Fries\, and Bohemian Creamery Cheeses and Charcuterie. Beverages may be purchased at the no-host bar\, and Djinn will have a special selection of wines available at a reduced priced for members\, with Sommelier Andrew Villarreal in attendance. Catch up with friends\, meet new members\, and mingle in the Library Bar and on the Paseo Patio. And be sure to stay for the raffle! \nDjinn is Hotel Californian’s newest bar\, and offers cocktails with a Moroccan Twist. The cocktail menu was designed by Devon Espinosa\, a Los Angeles–based\, mixologist\, and features stunning cocktails that are both immersive\, playful\, and complex.  Parking is available in the adjacent garage at Mason and Helena Ave.
URL:https://epicureansb.com/event/wine-down-wednesday-june-19/
LOCATION:Djinn LIBRARY BAR\, 36 State St.\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits,Wine
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GEO:34.413249;-119.6899547
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DTSTART;TZID=America/Los_Angeles:20190621T170000
DTEND;TZID=America/Los_Angeles:20190621T190000
DTSTAMP:20260427T054030
CREATED:20190614T140402Z
LAST-MODIFIED:20190620T220441Z
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SUMMARY:Vermouths\, Aperitivos and Antipasti with Bordiga Spirits
DESCRIPTION:Join Sommelier Jessica Garver of The Monk’s Table\, and Riccardo Molinero\, owner of Bordiga Spirits from Cuneo\, Italy\, for an afternoon tasting of skillfully crafted vermouths\, followed by elegant cocktails.\nLearn about the history and production of these wines and spirits\, and taste their aromatic\, complex\, and vivid flavors. \nStart with a welcome aperitivo of muddled seasonal fruit in Vermouth\, and after a guided tasting of three different styles of Bordiga’s signature aromatized wine\, guests will enjoy a variety of Spritzes and Negronis featuring Bordiga’s spirits. Want to customize your own beverage\, or make one for a friend? Be our guest! There will be two stations where guests can create their own cocktails with the guidance of Jessica\, Riccardo\, and the ESB team! Something as simple as adding a splash of soda water to Vermouth creates a delicious and sophisticated beverage. To enjoy alongside these elegant and complex spirits will be Antipasto platters with cheese and charcuterie\, and Margarita pizzas courtesy Allison and Frank Paolino! \n  \nVermouth is an ‘aromatized wine\,’ a wine that has been infused with herbs and blended with a proportion of grain spirit. Known for their balance of sweetness and bitterness\, Vermouths and Amaros are becoming mainstays in cocktail bars around the world and are key components in classic cocktails such as Manhattans and Negronis. For more info on Bordiga click here  \n Bordiga was founded in 1888\, near Turin\, Italy. To this day they make all of their own infusions\, and many of the wild plants they use\, such as gentian\, juniper and chamomile\, are still foraged in the Alps nearby. They produce historic recipes of Vermouth\, including the classic Vermouth di Torino; Gin; and a number of other traditional Italian spirits such as Amari (herbal liqueurs with a balance towards bitterness).
URL:https://epicureansb.com/event/vermouths-aperitivos-and-antipasti-with-bordiga-spirits/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190622T140000
DTEND;TZID=America/Los_Angeles:20190622T160000
DTSTAMP:20260427T054030
CREATED:20190510T231638Z
LAST-MODIFIED:20190602T140634Z
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SUMMARY:Jarring and Canning the Summer’s Bounty
DESCRIPTION:Join Member Kim Natzel to learn how to make homemade jam with summer fruits\, and then participate in a hands on demonstration of jarring and canning. Once you’ve familiarized yourself with this easy process\, you’ll be able to preserve your own jams\, pickles\, jelly\, salsas\, and even BBQ sauces! \n \nStart the afternoon off with a cool summer beverage and array of snacks featuring homemade salsas\, jams\, and pickles\, and other summer-worthy bites. \nThen we make jam! Starting with a palette of farm fresh macerated strawberries\, guests will choose creative ingredients such as herbs\, spices\, and liquors such as St. Germaine\, Campari\, or even Balsamic vinegar to make two flavors of jam for the event. \nOnce the jams have passed the taste test\, it is time for the canning process! Kim will demonstrate all elements of jarring including the tools\, supplies\, and process. Take home your own homemade shelf-stable jam\, as well as the recipes and detailed directions\, and use your newfound skill to fill your cupboard with all sorts of delicious summer creations.
URL:https://epicureansb.com/event/jarring-and-canning-the-summers-bounty/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara
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