BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Epicurean Santa Barbara - ECPv6.15.13//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://epicureansb.com
X-WR-CALDESC:Events for Epicurean Santa Barbara
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20180311T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20181104T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20190310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20191103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20200308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20201101T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190303T173000
DTEND;TZID=America/Los_Angeles:20190303T213000
DTSTAMP:20260621T145443
CREATED:20190114T235037Z
LAST-MODIFIED:20201218T160533Z
UID:10000163-1551634200-1551648600@epicureansb.com
SUMMARY:Chef's Table Dinner with Chef Massimo Falsini
DESCRIPTION:The Perfect Blend: Italian Spirit + California Flavor \nChef’s Table with Chef Massimo Falsini\, featuring Winemaker Alison Thomson of L.A. Lepiane Wines\nFrom farm to kitchen…join us for a special Chef’s table dinner…At this exclusive member’s only event\, Michelin Starred Chef Massimo Falsini is collaborating with ESB once again to offer members an immersive and enlightening dinner experience. Through its design as a progressive event it embodies the three key ESB ideologies: Experience\, Exploration & Education. This will be an unforgettable and one-of-a-kind culinary experience\, not to be missed! \n \nReception and Open Kitchen \nDuring this interactive reception\, guests are invited to enter the kitchen\, engage in conversation with Chef Massimo as he assembles appetizers and prepares elements for the dinner to follow. \nMulti-Course Plated and Family Style Menu\nFollowing the reception and passed hors d’oeuvres will be a combined plated and family-style 7-course menu exploring chef Massimo’s personal connection to his Italian upbringing\, his passion for local ingredients\, and his enthusiasm for the culinary traditions of the Central Coast. This dinner will feature dishes that are not only on the menu at his fine dining restaurant\, but also those that have been inspired by the open minds (and palates) of the members of Epicurean Santa Barbara. Guests will find the courses range from timeless to modern; flavors classic to bold; techniques ancient to cutting-edge\, all executed through the mastery and vision of a true culinary artist. \nAnd what is a dinner without a little….wine?\nJoining us at Chef Massimo’s Dinner will be Winemaker Alison Thomson of L.A. Lepiane Wines! Alison’s winemaking style applies traditional Italian methods with the fresh\, bold characteristics that make California winemakers legendary. Just as Chef Massimo’s menu is an amalgamation of his Italian heritage\, technique\, and experience\, Alison’s wines reflect her Italian ancestry with the modernity of California winemaking. In all aspects\, this dinner celebrates the blend of Italian tradition and California style! Additionally\, Alison Thomson is the winemaker for Two Wolves’ Wine (Alicia Moore’s\, a.k.a. Pink’s wine label). Alison’s love for winemaking began in Barolo\, Italy\, where she met the legendary Angelo Gaja and tasted nebbiolos from as far back as 1989. The next year\, she returned to Piedmont for an internship under Sergio Germano\, and later worked a harvest at Sine Qua Non with winemaker Manfred Krankl. Her career continued at Palmina Wines\, where she made Italian varietal wines under Steve Clifton from 2008 to 2011\, and eventually to Samsara as well.  \nphoto by Paul Wellman \nIn her own words…. \n“L.A. Lepiane Wines was established in 2013 with the simple goal of crafting vibrant\, exciting\, balanced wines made by my own two hands. The name of my project is a nod to my great grandfather\, Luigi A. Lepiane\, who came from Piane Crati in Calabria\, Italy with a dream of making a successful life for his family in the New Country. He settled in California\, where he established his own winery\, L.A. Lepiane. Three generations later\, that deep Calabrian love of food and family guided me through my education and career. While earning my master’s degree in Viticulture from U.C. Davis\, I jumped at the chance to work for one of the top wine producers in Barolo\, Italy\, making some of the best wines in the world. Now at home in Santa Barbara\, California\, I have embraced the region’s unique ability to grow Barbera and Nebbiolo\, alongside more well known grapes like Grenache. I dedicate these wines to my great grandfather’s memory\, my family\, and to you and your dinner table.” \nAlison’s elegant and expressive Italian varietals will be paired with Chef Massimo’s Multi-course dinner. Included in Lepiane’s portofolio is a Barbera (from Walker Vineyard)\, Grenache (Black Oak Vineyard)\, and Nebbiolo (Sisquoc Vineyard)\, and even a co-fermented Nebbiolo-Barbera blend in the Langhe style. Her wines have received rave reviews\, including food & wine critic Darrell Corti  who described her 2013 Nebbiolo as “the most expressive and best varietally typical nebbiolo wine I have tasted in California. If this 2013 wine is an example\, Alison Thomson will go far in winemaking in California.” \nMENU\nPassed Canapes\nSeppia Ink Cracker\, Vermillion Ceviche\, “Hilltop Farm” Avocado\nTwice Baked Wiser Farm Potato\, Mushroom Duxelle\nMini Dungeness Crab cake\, Old Bay Aioli’\nZuppa\nChilled herbed sweet pea soup\nDrake Goat cheese froth\, Pinot noir Pickled Fennel\nInsalata\nCharred “Garden Of… Farm” Treviso\nAged Balsamic\, Roasted “Root Farm” Pickled Beets\, Apple 3 ways: Butter\, Pickled & Crisps; Mache\, Agrumato\nPrimi in Famiglia\n“Wiser Farm” Potato Gnocchi\nSan Marzano Passata\, “Double 8 Ranch” Buffalo Mozzarella\, 30-Month Aged Parmigiano Reggiano\nConchigliette\n“Hope Ranch Farm” Mussels\, Broccoli Rabe\, Cave Aged Pecorino Toscano\nSecondi in Famiglia\nWhole Roasted Baja Kanpachi with Salsa Verde\nSeared Wagyu New York Striploin\nSides\nTuscan Potatoes\, Mt. Olive Asparagus with Maple Hollandaise\nDolci\nTiramisu’ Tradizionale\nJoin us for a glorious evening!  \nGluten Free and Vegetarians will be accommodated. Please include details in registration.
URL:https://epicureansb.com/event/dinner-event-with-michelin-starred-chef-massimo-falsini/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/01/untitled-172-of-252-HDR.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190329T180000
DTEND;TZID=America/Los_Angeles:20190329T220000
DTSTAMP:20260621T145443
CREATED:20190215T200554Z
LAST-MODIFIED:20190314T135354Z
UID:10000023-1553882400-1553896800@epicureansb.com
SUMMARY:ESB and The Coterie Club Dinner Collaboration
DESCRIPTION:The sounds of a piano and distant conversation swell as you walk towards an unmarked entrance…Candles are flickering\, wine is flowing\, aromas of sensory delights wafting in the air….welcome\, my friends…to…\nThe Coterie Club!\nThe Coterie Club is an underground restaurant pop-up founded by Nick Bodden whose events range from Fine dining avant-garde\, to mid-century modern haute cuisine\, to nostalgic soul food cook outs. The Coterie Club is collaborating with Epicurean Santa Barbara to offer an exclusive\, contemporary and elegant experience for our members supported by an all-star winemaker\, Bret Urness of Levo Wines. A progressive and chic\, yet refined and enlightening dining experience like no other in Santa Barbara. \nAt the start of the evening\, you might delight in a raw bar with freshly shucked oysters upon request. You may swoon to the tunes of live musicians in the corner\, and of course\, relish in a five course dinner\, with dishes like charred cabbage with horseradish\, almonds\, and fennel pollen\, scallops with sumac\, green tomatoes\, and apple balsamic\, or NY Sstrip with charred leeks\, and demi-glace; paired with free-flowing wine\, and and more…Winemaker Bret Urness will be in joining us for the dinner\, pouring his latest vintages for the event. \nIn this celebration of food & thought\, you will not only enjoy delicious food and wine\, but also a unique atmosphere\, exquisite ambience\, and other sundry elements that make The Coterie Club a noteworthy enterprise…\nJoin us\, won’t you?\n  \nChef Nick Bodden has Michelin-starred kitchen experience and has worked closely with notable restaurants and talent including Chef Jonas Offenbach (NYC’s Gramercy Tavern/Contra); and was a driving force behind the development of Anejo TriBeCa for Angelo Sosa (Top Chef/Iron Chef) and Meta Singapore. His professional career includes working in restaurants such as April Bloomfield’s The Breslin\, Bouchon Santa Barbara\, and Jimmy Tchnnis’s Swallow East in Montauk Long Island.\n \nLevo Wines recently received marks in the high 90’s from Jeb Dunneck. Bret crafts his wines in Tin City\, Paso Robles\, where he concentrates on buying the best fruit possible\, mainly focusing on Ballard Canyon & surrounding Rhone vineyards of  the Santa Ynez Valley\, Los Alamos\, and Santa Maria. In addition to making great juice\, Levo is know for their creative and fun labels that exemplify his excitement for soulful winemaking. Matt Kettmann of Wine Enthusiast states that Bret Urness is among “A group of cult winemakers are flouting tradition and pioneering their own path. The result? Some of the most interesting wines being made in California.”
URL:https://epicureansb.com/event/esb-and-the-coterie-club-dinner-collaboration/
LOCATION:The Coterie Club\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/original-b4b5fe4876da46af.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
END:VCALENDAR