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X-WR-CALDESC:Events for Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20180322T180000
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DTSTAMP:20260622T080934
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UID:10000109-1521741600-1521752400@epicureansb.com
SUMMARY:Chef’s Table: Upscale Comfort Food! ~ Chef Drew Terp
DESCRIPTION:Epicurean Santa Barbara kicks off the Chef’s Table Series with Chef Drew Terp of PICO\, Los Alamos.\nJoin other ESB members for an intimate dinner with Chef Drew Terp\, as he brings a menu featuring “upscale comfort food!” \nChef Drew’s style of cooking is a tribute to the symbiotic farmer-restaurant relationship\, and incorporates his love of charcuterie and pasta making. Get a taste of not only Chef ’s favorite items from his restaurant\, but also unique dishes designed specifically for Epicurean Santa Barbara as a five-course tasting menu\, including a welcome glass of wine. \nWhat better way to enjoy culinary artistry than with fantastic local wines? For the full epicurean experience\, be sure to choose the optional wine pairing\, featuring 4 wines from Babcock Winery and Vineyards. Winemaker Bryan Babcock has hand selected wines with Chefs for the optional pairing\, and will be joining ESB Members at the dinner! Babcock Winery and Vineyards is a Santa Barbara focused 10\,000-case winery located in the Sta. Rita Hills. \n\nPeople who are in this county are excited about food. … We’re excited to be part of that conversation. – Drew Terp\n\n  \n \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.\n\n  \n  \n \nChef’s Table Series: Wine\, Dine and Let the Chef Shine!\nThe “Chef’s Table” events are intimate dinners held at either private homes or in restaurants and feature an acclaimed chef.  The chef has the opportunity to express his/her personal style of cooking\, all to the benefit of our members!  He/she will feature favorite dishes\, ingredients\, and techniques\, and will greet guests throughout the evening\, providing stories\, descriptions\, and conversation!  These dinners are limited to 10-24 guests\, and will always include an optional beverage pairing\, (Wine\, cocktails\, beer\, or all three!).\nMenu \n\nCelery Root Soup\, pine nut crumble\n2016 Sauvignon Blanc “Simpatico”\n\nRoasted Cauliflower\, house aged linguica\, 63º egg\, grana\n2016 Chenin Blanc “The Stoic”\n\nMushroom Salad\, house bacon\, peeled Manchego\n2009 Pinot Noir “Ocean’s Ghost”\n\nSeared Scallop\, Squid Ink spaghetti alla chitarra\, crispy guanciale\n2016 Chardonnay “Top Cream”\n\nBone-in Short rib\, braised local collard greens\, yukon potato risotto\n2005 Syrah “Nook & Cranny”\n\nCaramel Pot de Creme\, house marshmallow\, toffee crumble\n2014 Late Harvest Pinot Gris “Naughty Little Nectar”\n\n\nWine Pairing \nBabcock Wines ~ Santa Barbara\, CA\n\nCome For Food. Hang with Chef!
URL:https://epicureansb.com/event/chefs-table-drew-terp-of-pico/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/02/eats.terp_.headshot.8-10.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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