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DTSTART;TZID=America/Los_Angeles:20251211T180000
DTEND;TZID=America/Los_Angeles:20251211T200000
DTSTAMP:20260414T194923
CREATED:20251110T194130Z
LAST-MODIFIED:20251202T192538Z
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SUMMARY:Chef’s Counter at Gravesend December 11\, 2025
DESCRIPTION:Chef’s Counter at Gravesend\n December 11 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Dec 11\, for the next Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by four curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \n \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nChef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet. She’s worked at Evan Funke’s renowned restaurant Felix\, Chef Justin Werner at Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se\, and Julian Asseo of Les Petites Canailles. Amy has continued to work in the Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \nThe Cuisine….\n  \nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1) we like to surprise our guests\, and #2) we want to remove any pre-conceived notions regarding what the dishes will taste like or look like. This is part of the experience and part of the fun. \nWhat we can tell you is that the food will be fantastic. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. 
URL:https://epicureansb.com/event/chefs-counter-at-gravesend-december-11-2025/
LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States
CATEGORIES:Chef's Table,Dinner,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251030T180000
DTEND;TZID=America/Los_Angeles:20251030T200000
DTSTAMP:20260414T194923
CREATED:20251110T194320Z
LAST-MODIFIED:20251110T194320Z
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SUMMARY:Chef’s Counter at Gravesend October 30\, 2025
DESCRIPTION:Chef’s Counter at Gravesend\n October 30 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Oct 30\, for the very first Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering an intimate dining experience and the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by three curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \n \nThe Cuisine….\nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1) we like to surprise our guests\, and #2) we want to remove any pre-conceived notions regarding what the dishes will taste like or look like. This is part of the experience and part of the fun. \nWhat we can tell you is that the food will be fantastic. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. 
URL:https://epicureansb.com/event/chefs-counter-at-gravesend-october-30-2025/
LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States
CATEGORIES:Chef's Table,Dinner,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251030T180000
DTEND;TZID=America/Los_Angeles:20251030T200000
DTSTAMP:20260414T194923
CREATED:20251011T141518Z
LAST-MODIFIED:20251030T040309Z
UID:10000285-1761847200-1761854400@epicureansb.com
SUMMARY:Chef’s Counter at Gravesend October 30\, 2025
DESCRIPTION:Chef’s Counter at Gravesend\n October 30 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Oct 30\, for the very first Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering an intimate dining experience and the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by three curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \n \nThe Cuisine….\nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1) we like to surprise our guests\, and #2) we want to remove any pre-conceived notions regarding what the dishes will taste like or look like. This is part of the experience and part of the fun. \nWhat we can tell you is that the food will be fantastic. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. 
URL:https://epicureansb.com/event/chefs-counter-at-gravesend/
LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States
CATEGORIES:Chef's Table,Dinner,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240913T180000
DTEND;TZID=America/Los_Angeles:20240913T210000
DTSTAMP:20260414T194923
CREATED:20240719T160920Z
LAST-MODIFIED:20240827T225529Z
UID:10000262-1726250400-1726261200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Efe Onoglu
DESCRIPTION:ESB “TRUST” Dinner: Chef Efe Onoglu\n\nEpicurean Santa Barbara welcomes Guest Efe Onoglu to the TRUST Kitchen!  \nRead more about Chef Efe in Noozhawk’s article by ESB Member Rob Reade here! \n \nThe Cuisine….\nFeaturing “flag-less” cuisine: food that celebrates family\, culture\, and history of the Mediterranean in lands that span Greece\, Turkey\, Morocco\, and more\, Chef Efe’s passion for cooking and is as inspiring as the food itself. Rooted in a respect for tradition and ingredients\, his cuisine brings people together and is satisfying\, flavorful\, and inventive. \nExpect to see an abundance and emphasis of seasonal vegetables and produce\, both family style and individually plated dishes\, and local seafood and meats.   \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-efe-onoglu/
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/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240510T180000
DTEND;TZID=America/Los_Angeles:20240510T203000
DTSTAMP:20260414T194923
CREATED:20240301T200145Z
LAST-MODIFIED:20240503T202006Z
UID:10000256-1715364000-1715373000@epicureansb.com
SUMMARY:ESB Dinner Party ~ May 2024
DESCRIPTION:“ESB Dinner Party”\nFounders Amy Baer and Keith Robinson are launching a new series of dinners\, we fondly call “ESB Dinner Party”. \nChef Amy will prepare some of her favorite dishes\, a mix of shared and individually plated courses that change for each dinner party event. As always with Amy’s cuisine\, we’ll start the evening with fresh baked bread and salted French butter for the table! Along with seasonal produce\, you’ll likely enjoy one of her recent favorite seafood creations\, some handmade pasta\, and red meat fitting for a special bottle. \nGoing back to our core of offering private events with curated cuisine and gracious hospitality- these dinners\, limited to 12 guests\, will be held inside the Kitchen at Chef Amy’s residence and highlight inspiring ingredients and exciting dishes. A welcome beverage will be included\, and dinners are BYOB! \nIn these communal small group “member-only” dinners\, guests will experience\, first hand meal preparations\, cooking techniques\, share culinary experiences get to know other members while enjoying a private curated chef’s table experience similar to David Chang’s Netflix series “Dinner Time Live”. \nMenu Coming Soon!\n 
URL:https://epicureansb.com/event/esb-dinner-party/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/03/ESBDP1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231207T173000
DTEND;TZID=America/Los_Angeles:20231207T200000
DTSTAMP:20260414T194923
CREATED:20231103T012654Z
LAST-MODIFIED:20231202T181425Z
UID:10000248-1701970200-1701979200@epicureansb.com
SUMMARY:ESB's Taste of Japan 2
DESCRIPTION:ESB’s Taste of Japan 2\nDue to the overwhelming popularity of “Taste of Japan”\, ESB is hosting another night of authentic Japanese cuisine inspired by Amy and Keith’s travels. Limited to 15 guests\, we’ll revisit the dishes from the previous dinner\, with a few new flavors inspired by the changing seasons. From Kaiseki to Tempura\, to sushi and street food\, with some sips of sake and whisky\,  join us for another night of Japanese cuisine! \nAmy and Keith recently traveled through Japan for two weeks. They tasted everything from the freshest Blue Fin Tuna directly from Tokyo’s Toyosu Fish Market\, to Japanese Udon in a hidden Osakan Alley\, to a multi-course Kaiseki at the 3-Michelin Star Ryugin in Tokyo’s Ginza District\, to Rare Japanese Whiskey and Yuzu Spritzes at a speakeasy 8 stories up in an unmarked building. Inspired by their travels\, Amy and Keith are\, at the least to say\, delighted\, to share these delicious and eye-opening memories with ESB members through a Japanese Dinner. \nChef Amy will recreate some of their most memorable dishes and beverages\, with a bit of their own inspiration. Featuring ingredients\, spirits and items purchased in Tokyo\, Osaka\, and Kyoto; their goal is to recreate the authentic and exciting flavors they experienced while abroad. With each dish they’ll share stories of the food\, drinks\, restaurants and people that made their trip to Japan a life-changing experience. \nFrom sushi\, tempura\, udon\, wagyu\, Yakitori\, to dishes inspired by David Chang’s favorite Toyko dishes\, Osakan street food\, to Ingredients used in 3-star Michelin Kitchens brought back from Toyko’s Tsukiji’s Fish Market\, this 8+ course\, individually-plated dinner is sure to open your eyes to Japanese cuisine. It is perfect for those who have traveled to this amazing country and wish to revisit the flavors and aromas\, or those who have yet to visit and wish to learn more about the cuisine. Throughout the event multiple Japanese inspired beverages will be served. \n…And no worries\, friends\, Fugu is not on the menu!
URL:https://epicureansb.com/event/esbs-taste-of-japan-2/
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/2023/07/JapanBanner_3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231109T173000
DTEND;TZID=America/Los_Angeles:20231109T203000
DTSTAMP:20260414T194923
CREATED:20231013T164146Z
LAST-MODIFIED:20231021T132802Z
UID:10000244-1699551000-1699561800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Industrial Eats!
DESCRIPTION:ESB “TRUST” Dinner: Industrial Eats!\nOn Thursday\, November 9th\, put your TRUST in the chefs of Industrial Eats at a private home ESB style\, right here in Santa Barbara\, and be surprised and delighted with an amazing meal inspired by the late Jeff Olsson’s favorite signature dishes and ingredients! Jeff Olsson pioneered farm-to-table dining in the Central Coast\, and leaves a legacy of “eat well\, do good” for friends and patrons. \nThe Cuisine…\nAt this Multi-Course Dinner\, guests will experience a variety of dishes prepared by the chefs.  Starting with passed appetizers\, followed by both shared and individually plated dishes\, this dinner will feature a combination of Industrial Eats classics\, and Jeff Olsson’s and New West Catering’s creations reserved for special event dinners such as Outstanding in The Field.  Dietary restrictions will be accommodated at chef’s discretion.  Guests will enjoy a variety of proteins\, seafood\, locally sourced vegetables and dishes inspired by the seasons\, local farmers\, fisherman\, and Jeff’s love of international cuisine! \n\n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit!
URL:https://epicureansb.com/event/esb-trust-dinner-industrial-eats/
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/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221204T180000
DTEND;TZID=America/Los_Angeles:20221204T210000
DTSTAMP:20260414T194923
CREATED:20221007T180237Z
LAST-MODIFIED:20221121T174206Z
UID:10000231-1670176800-1670187600@epicureansb.com
SUMMARY:Chef's Table with Justin Werner: A Night of Luxurious Bites
DESCRIPTION:Chef’s Table with Justin Werner: \nA Night of Luxurious Bites \nCast off your worldly cares and celebrate the earth’s abundant delicacies through a dinner unlike no other\, featuring Chef Justin Werner of Trust in Santa Ana\, CA. \nA this intimate 10-person chef’s kitchen table dinner\, Chef Justin will feature luxury ingredients such as lobster\, foie gras\, Kobe A5\, truffles\, white asparagus\, Blue Fin Tuna\, and decadent chocolate\, and also the inspiration and craft from his accomplished pedigree. And if you’ve attended any of his dinners before\, you know that Chef Justin’s charisma\, humor\, and clever culinary insight results in both an incredible dining experience\, and an entertaining one on all levels.  \nThe dinner will comprise of dishes imagined by Chef Justin from years of working in the best kitchens in the world. From his role as Sous Chef to Tom Colicchio for half a decade in NYC\, to his position at Thomas Keller’s Per Se\, an extended Internship at Noma\, and to maintaining two Michelin stars as a Sous Chef for Paul Liebrandt at Corton\, you’ll experience Michelin level cuisine with the presence of the chef at all times\, and execution and plating in full view. \nGuests will experience dishes and flavor combinations as unique as the ingredients themselves. You might be the only person to ever taste Santa Barbara Uni alongside Iberico Bellota at the same moment\, or components originally crafted by Thomas Keller and Joel Roubechon\, finished with a twist from Chef Justin’s own ingenuity. \nFour wine pairings will be provided for for the first several courses of the dinner.  For the main course\, we encourage guests to bring a bottle of their choice. Now is the time to pull out something special for this one-of-a-kind dinner!  \nLimited to 10 guests\, tickets are non-refundable. \nPrice is inclusive of food\, beverage\, tax and gratuity.   \nSo join us! And embrace a culinary soirée as we drop the curtain between front and back of house\, and offer our most magnificent dinner yet. Worldly (and seemingly heavenly) delights shall intertwine in decadent dishes; one after the other… \nOriginally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craftfor Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to the executive chef position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. Justin Werner is now the Executive Chef of Trust in Santa Anna. Much like ESB’s Trust dinners\, the restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations.
URL:https://epicureansb.com/event/chefs-table-with-justin-werner-a-night-of-luxurious-bites/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/10/TastteofLuxury_Horizontal.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211208T193000
DTEND;TZID=America/Los_Angeles:20211208T220000
DTSTAMP:20260414T194923
CREATED:20210903T153113Z
LAST-MODIFIED:20211011T153431Z
UID:10000074-1638991800-1639000800@epicureansb.com
SUMMARY:Chef Massimo's Italian Wine Dinner
DESCRIPTION:Chef Massimo’s Italian Wine Dinner @ Caruso’s\nOnce again Caruso’s will host ESB members for a one of a kind dinner helmed by Chef Massimo that explores the relationship of Italy’s lesser known Italian wine regions and their culinary traditions. This will be a 5 star experience tasting menu and wine pairing! \nThe dinner will feature 10 courses crafted by Chef Massimo\, and Caruso’s Sommelier Daniel Fish will be serving 7 wines from select wine regions to pair with the dinner. As this is an exclusive experience on location at Caruso’s\, there are only 11 seats available. \nCongrats to Chef Massimo\, as Caruso’s was included in this year’s Michelin Guide!
URL:https://epicureansb.com/event/chef-massimos-italian-wine-dinner/
LOCATION:Caruso’s\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/09/Carusos_Napkin-705x529-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4207142;-119.6257641
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Caruso’s 1759 S Jameson Ln Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1759 S Jameson Ln:geo:-119.6257641,34.4207142
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210903T180000
DTEND;TZID=America/Los_Angeles:20210903T210000
DTSTAMP:20260414T194923
CREATED:20210611T123130Z
LAST-MODIFIED:20210827T222458Z
UID:10000206-1630692000-1630702800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Justin West
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin West!\nESB’s next TRUST Dinner will feature Chef Justin West! \nChef Justin West is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009. \n \nThe Cuisine…\nAt this 6-Course Dinner\, guests will experience Chef Justin’s creative modern cuisine\, crafted with his love of cooking. His inspiration comes from the Santa Barbara market and local farmers\, years of working in his father’s BBQ joint in Oregon (staring at age 11)\, and classic French cuisine. From smoking and curing meats and fish to highlighting the season’s peak produce\, Chef Justin West’s food is always fresh clean\, delicious and satisfying!   Dietary restrictions will be accommodated at chef’s discretion. \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 3 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-justin-west/
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/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210717T170000
DTEND;TZID=America/Los_Angeles:20210717T200000
DTSTAMP:20260414T194923
CREATED:20210319T171242Z
LAST-MODIFIED:20210706T212943Z
UID:10000068-1626541200-1626552000@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp
DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature none other than ESB Favorite…Chef Drew Terp! \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. Most recently\, Chef Drew was co-owner and Chef at Pico in Los Alamos. While working under Chef José Andrés at Jaleo Washington DC\, Chef Drew learned the fundamentals of charcuterie where he produced chorizo\, buttifara\, and fresh sausages for the restaurant. He continued to develop his craft while working with Pig farmers in Spain; and continued producing a variety of charcuterie while executive chef at Pico\, in Los Alamos. Chef Drew has since left Pico and resides in San Diego. He is returning to Santa Barbara for one night only for an incredible 7-Course Trust Dinner. \nThe Cuisine…\nAt this 7-Course Dinner\, guests will experience Chef Drew’s style of cooking\, which is a tribute to the symbiotic farmer-chef relationship. He is also known for his incredible dishes featuring proteins\, fresh pastas\, and charcuterie. Anyone who has been lucky enough to attend one of Chef Drew’s previous dinners featuring Upscale Comfort Food\, Game Meat\, or his legendary Burgers knows of Chef’s Drew cuisine\, which has influence from Spanish\, Japanese\, Southern BBQ and Californian cuisine. He brings with him incredible flavors\, a wealth of experience\, and passion for creating incredible food. Dietary restrictions will be accommodated at chef’s discretion.\n \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 4 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-july2021/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210501T170000
DTEND;TZID=America/Los_Angeles:20210501T200000
DTSTAMP:20260414T194923
CREATED:20210319T172719Z
LAST-MODIFIED:20210423T132409Z
UID:10000069-1619888400-1619899200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef P.A. Tremblay
DESCRIPTION:ESB “TRUST” Dinner: Chef P.A. Tremblay\nESB’s May 1st TRUST Dinner will feature hometown favorite Chef PA Tremblay! For the first time ever\, Chef PA is creating his own 6-Course dream dinner for our members. Many of you are familiar with Chef PA through his charismatic demonstrations of locally sourced seafood\, his beautiful Italian braises and ragus made wild game meat from his hunting adventures\, or even authentic Japanese Ramen. But\, you have yet to experience Chef P.A’s cuisine…unleashed…without the influence of educational content or pre-selected wines. For those of your who think you may know PA…well\, think again!  \nThe Cuisine…\nAt this dinner you’ll experience flavors inspired from his Classical training\, his French-Canadian roots\, his travels throughout Europe and Asia\, his weeks of fishing off the coast of Alaska\, and of course\, his time as Chef de Cuisine at Julienne. Chef P.A. represents everything Epicurean treasures about food and beverage…He is a brilliant educator and an incredibly creative and expertly skilled chef. Yet he is always seeking to further his culinary knowledge as he experiments with new techniques; be it European style charcuterie\, or fermented “fish” sauce made from insects\, (with inspiration from Noma’s René Redzepi).*please note that this menu may contain gluten and dairy. As these are specialized menus\, modifications are politely declined. \nExclusive Kitchen Counter Experience…\nNow that limited indoor dining is permitted\, ESB is taking the TRUST dinner to the next level\, creating a dream experience for food enthusiasts! We are now offering 4 indoor Chef’s Counter seats. Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course\, hand outs from Chef PA as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! For this TRUST dinner\, proceeds from the kitchen counter seats will go to the Build the Kitchen fund! \nLet’s build the kitchen!!!\nAs Epicureans\, we appreciate the craft\, talent\, and determination that is required to make an artist (especially a chef or winemaker) successful. As many of you know\, our goal is not only to educate and inspire\, but to support those artists in our community and beyond. \nAs we continue into our 3rd year\, we’re supporting Chef PA and SBMS in their efforts to raise funds to build a professional kitchen that will have a major impact on our community\, education and ESB directly! \nWe want to gather members to support this project because of the impact this kitchen will have on future generations. Not only will the students benefit from this kitchen\, but non-profits\, independent chefs in need of a shared kitchen space\, and Epicurean Santa Barbara\, too\, would use the new professional space to host educational hand-on classes. This kitchen would shepherd in a new culinary-driven generation in our community. And as food enthusiasts of Santa Barbara\, we feel it’s only fitting to support ventures that benefit the future food enthusiasts of Santa Barbara. This is a realistic and tangible campaign\, and our support as a group will make Epicurean Santa Barbara become a driving force in the community. Chef PA is close to reaching his goal of raising $600\,000 to complete the kitchen at the school. We invite you to join us to help him and SBMS cross the finish line…Let’s get them there! \nIf you want to donate now\, you can! Add your desired donation in increments of $50 when you purchase your trust dinner ticket\, and 100% of those funds will go directly to the campaign. If you’re looking to make a large contribution and/or receive a tax deduction\, please contact PA Tremblay directly\, CLICK HERE or email Amy & Keith to arrange a meeting with Chef PA directly. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210131T170000
DTEND;TZID=America/Los_Angeles:20210131T200000
DTSTAMP:20260414T194923
CREATED:20210103T210458Z
LAST-MODIFIED:20210127T055811Z
UID:10000062-1612112400-1612123200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nESB’s First TRUST Dinner features Orange County based Chef Justin Werner\, the Executive Chef at Porch and Swing in Irvine\, CA. Originally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craft for Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to his current position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. \nThe Cuisine….\nThis experience will be a 7-Course\, individually plated dinner (outdoor physically distanced) featuring Chef Justin’s regional American cuisine with classic\, modern and international influences. Expect to see a variety of fresh locally sourced produce\, as well seafood\, pasta\, and red meat\, and inventive textures and generous use of spices\, sauces and rich\, but balanced flavors. His cuisine is both creative and approachable\, and always satisfying. \nCharismatic as he is talented\, Chef Justin is a witty personality whose sense of humor and insight into the culinary world will make this experience not only delicious\, but also very entertaining. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe first Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include them upon registration\, and the chef will do his/her best to adjust the course to fit the restrictions. \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/02/200126Alpine_PlatingSpoon.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200911T173000
DTEND;TZID=America/Los_Angeles:20200911T193000
DTSTAMP:20260414T194923
CREATED:20200731T175240Z
LAST-MODIFIED:20200814T154346Z
UID:10000060-1599845400-1599852600@epicureansb.com
SUMMARY:Crafting Greek Mezze with Chef Robin!
DESCRIPTION:Crafting Greek Mezze with Chef Robin Goldstein!\nChef Robin Goldstein returns with more delicious recipes and stories of her travels…this time she is featuring Greece and the vibrant flavors of Mediterranean mezze! “Mezze” means small plates for sharing; often thought of as appetizers\, but with the fresh exuberant flavors and vast assortment\, mezze can be the entire meal. \nIn this seated\, outdoor demonstration\, learn how to create four Greek-inspired appetizers enjoyed alongside adult beverages. Chef Robin will demonstrate the recipes and techniques as she prepares mezze inspired by her travels and living abroad! Over the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on spice and flavor. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nRecipes and Mezze will include:\nChicken Spanakopita Koftedes\nWith Tzatziki Yogurt sauce\nFeta Phyllo Parcels\nWith Cretan Wild Thyme Honey and Crushed Pistachio\nWarm Flat Bread\nWith Potato Skordalia\nGarides Saganaki (Shrimp kebab)\nWith Tomatoes\, Feta + Ouzo\n*Menu subject to change based on ingredient availability \n \nA California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events\, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York\, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business.
URL:https://epicureansb.com/event/crafting-greek-mezze-with-chef-robin/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/4152.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200815T100000
DTEND;TZID=America/Los_Angeles:20200815T130000
DTSTAMP:20260414T194923
CREATED:20200620T152703Z
LAST-MODIFIED:20200805T205003Z
UID:10000059-1597485600-1597496400@epicureansb.com
SUMMARY:Farm Harvest Luncheon With Chef (and Farmer) Trent Shank
DESCRIPTION:Authentic Farm to Farm-Table! \nTrent Shank of Bear & Star and Fess Parker Farm\nTake a day trip into the valley\, and experience true Farm to Table luncheon\, limited to 10 guests with Chef (and Farmer) Trent Shank.   \nLocated at the Fess Parker farm (50 min from the city\, in the midst of wine country!)\, the morning will start with canapés\, a refreshment\, and farm tour which includes chickens\, berry patches\, and a bounty of incredible summer crops. Easy walking for everyone – just wear comfy shoes! \nFollowing the tour will be a seated 3 course lunch in an outdoor\, shaded location within the farm\, featuring all the seasonal harvest…from herbs\, to heirloom vegetables\, to farm fresh eggs\, and of course wine pairings. \nThe charismatic and warm-hearted Chef Trent will share the techniques\, inspiration\, and stories behind his dishes.  \nAll of you home cooks will be surely inspired by Chef Trent’s produce and lunch! Available for purchase will be farm fresh eggs\, lettuces\, tomatoes and more! (You never know what crops will be ready for harvest!) So take a home a farm box full of the day’s harvest for your own authentic farm-to-table creations. \nTransportation is not provided. Menu TBA. \n\nA native of Texas\, Chef Trent attended the New England Culinary Institute in Vermont\, and eventually moved to California for the beautiful weather and vast growing season\, and eventually became the Executive Chef of The Bear and Star Restaurant. Ready for a break from the kitchen and an itch to spend more time in the soil\, he was given an opportunity to operate the former Bear and Star Farm as The Farm at Fess Parker Home ranch.
URL:https://epicureansb.com/event/chefs-table-with-trent-shank/
LOCATION:Fess Parker Farm\, 6200 Foxen Canyon Rd\, Los Olivos\, CA\, 93441\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/trent-shank_1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.7426943;-120.1187434
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Fess Parker Farm 6200 Foxen Canyon Rd Los Olivos CA 93441 United States;X-APPLE-RADIUS=500;X-TITLE=6200 Foxen Canyon Rd:geo:-120.1187434,34.7426943
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200126T173000
DTEND;TZID=America/Los_Angeles:20200126T203000
DTSTAMP:20260414T194923
CREATED:20191217T015717Z
LAST-MODIFIED:20200126T174921Z
UID:10000048-1580059800-1580070600@epicureansb.com
SUMMARY:Food and Wine of the Alpine
DESCRIPTION:Food and Wine of the Alpine\nCome explore the food and wines from the tiny magical\, mountainous area of Alto Adige. Nestled in the very steep foothills of the Dolomiti alps\, this region produces some of the most complex white and interesting red wines of Italy\, along with incredible cheese and dishes like fried sage leaves\, baked mushroom crespelle (crepes)\, priest stranglers (green gnocchi) in butter sauce\, venison with berries\, and more. \nChef PA Tremblay is creating an incredible 6 course menu that captures the flavors and style of this luscious cuisine\, and Sommelier Jessica Garver will provide wine parings featuring the best of the region. \nMenu\nCheese Gnocchi\, Fried Sage\, Parmigiano Reggiano\, Butter\n2017 Baron Widmann Weissburgunder (Pinot Bianco)\nSpinach Crespelle\, Goat Cheese Bechamel\, Parsely\, Garlic\, Saba Vinegar\n2018 Ignaz Niedrist Sauvignon\nBarley Soup\, Smoked Pork Shoulder\, Potato\, Celery\, Carrot\n2018 Franz Gojer ‘Alte Reben’ Vernatsch (Schiava)\nSpaetzle\, Roasted Beech Mushrooms\, Sauteed Crimini\, Shallots\, Chives\, Speck Broth\n2018 Erste + Neue Lagrein\nOxtail Stew\, Broccolini\n2016 De Vescovi Ulzbach Teroldego Rotaliano\nWalnut Pudding\, Vanilla Whip Cream\nIl Mallo Nocino\nJoin us for a wintry food and wine adventure!
URL:https://epicureansb.com/event/food-and-wine-of-the-alpine/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/AlpineCook.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191106T200000
DTEND;TZID=America/Los_Angeles:20191106T223000
DTSTAMP:20260414T194923
CREATED:20190906T160319Z
LAST-MODIFIED:20191103T172838Z
UID:10000181-1573070400-1573079400@epicureansb.com
SUMMARY:ESB + SushiBar!
DESCRIPTION:ESB has reserved a full seating at Montecito’s SushiBar!\n10 ESB members will dine together and experience the 17 course Omakase menu! The dinner $110 a person + tax and gratuity for the Omakase. Guests will pay their individual bills at the end of the evening. \nThis experience starts at 7:30 with a complimentary welcome cocktail in the lobby. Seating is at 8:00. Situated next door to The Monarch in the historical Montecito Inn\, Sushi|Bar Montecito is Chef Phillip Frankland Lee’s Omakase Restaurant that serves up a whimsy of its namesake fare in 17 courses. Behind the door lies an intimate counter housing 10 prized seats where you will sit right up to the chef’s cutting boards. Relax and enjoy as the chefs prepare a playful reverie on new wave nigiri and other delicacies from both land and sea in a free form interpretive take on the traditional sushi counter experience where you can expect unexpected riffs on beloved standards. \nThe dinner also offers two pairings: a house pairing at $55 and a wine pairing at $65.\nThe house pairing consists of tasting pours: 2 sakes\, 1 wine\, 2 micro cocktails\, and finishes with a Japanese style beer. The wine pairing consists of tasting pours as well and varies on the style of wine due to our menu changes.\nNo outside wine is allowed\, but a la carte options for beverages are available as well. \nA required deposit $11 per person will secure your reservation for the event. Please register on this page. If you cancel less than a week before the dinner\, the deposit is not returned. Otherwise\, the $11 becomes a credit on your ESB account.
URL:https://epicureansb.com/event/sushibar/
LOCATION:Sushi Bar Montecito\, 1295 Coast Village Rd\, Santa Barbara\, CA\, 93018\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/09/Tai-Japanese-sea-bream-with-chili-ponzu-Italian-sturgeon-caviar-house-made-soy-sauce-freshly-grated-wasabi-scallions.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4212447;-119.640407
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Sushi Bar Montecito 1295 Coast Village Rd Santa Barbara CA 93018 United States;X-APPLE-RADIUS=500;X-TITLE=1295 Coast Village Rd:geo:-119.640407,34.4212447
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191027T150000
DTEND;TZID=America/Los_Angeles:20191027T180000
DTSTAMP:20260414T194923
CREATED:20190809T185107Z
LAST-MODIFIED:20191111T144622Z
UID:10000175-1572188400-1572199200@epicureansb.com
SUMMARY:STREET FOOD – Indian Style!
DESCRIPTION:Judy Astbury’s appetizers inspired by Indian Street food!\nOn a warm fall afternoon\, taste a variety of Judy Astbury’s appetizers inspired by Indian Street food! Savor Bhelpuri\, Tandoori\, Spicy Shrimp\, Vegetable Bhajias with chutney and more\, while enjoying the company of those who also appreciate layers of flavor and spice! \nThe Gin & Tonic\, a “veddy British cocktail”\, and local beers will pair perfectly with the aromatic spiciness of the cuisine! With a variety of herbs\, and garnishes and tonics\, guests will customize their own Gin & Tonics with the help of a beverage specialist. \nPrefer wine? You are welcome to bring your own. It so happens that Indian food pairs will with Off-dry Rieslings\, Rosé\, light-bodied Syrahs\, or earthy\, acidic Loire Valley Cabernet Franc 

…And it’s October in Santa Barbara\, which means it’s still sunny enough to dip your toes in the pool\, compete at Bacci\, while enjoying a cool creamy dessert to round out the sensation of flavors in the light of a setting sun!
URL:https://epicureansb.com/event/street-food-indian-style/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Beer,Chef's Table,Cocktails,Epicurean Santa Barbara,Spirits
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/08/IndianFood.001.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191006T120000
DTEND;TZID=America/Los_Angeles:20191006T150000
DTSTAMP:20260414T194923
CREATED:20190809T183928Z
LAST-MODIFIED:20191004T040639Z
UID:10000176-1570363200-1570374000@epicureansb.com
SUMMARY:ESB + Coterie Club Spanish Wine & Sherry Luncheon
DESCRIPTION:ESB + Coterie Club Spanish Wine & Sherry Luncheon\nThe stars align as the culinary rebels of The Coterie Club team up with Epicurean Santa Barbara for an exploration of Spanish wines & sherries paired with Chef Nick’s Creative cuisine! This afternoon culinary experience will be a 6-course meal featuring Chef Nick Bodden’s creative and globally inspired cuisine and winemaker and curator Alex Russan’s unique wine portfolio from around the world. Sherries and Spanish wines are known to pair well with everything from seafood\, to asian cuisine and Spanish fare\, and the menu will be an exploration of all styles! Rather than the traditional Rioja and Tempranillo\, this event will explore lesser known\, unique grapes\, such as Mencia\, Carrasquín\, and Palomino. These wines are elegant\, complex\, perfect for a warm Santa Barbara Fall afternoon. Alex will be in attendance to enlighten guests on unique varietals\, the winemakers\, and the world of Sherries. \nMenu to come\, but wines have been chosen!\nWelcome Beverage\n2018 Metrick Albariño (Paragon Vyd\, Edna Valley)\nLuncheon\nKumiai Oyster/ Canary Melon/ Cucumber/ Chili Pepper\n2016 Moraima “Aba de Trasumia” Albariño\nBraised Artichoke Hearts/ Brown Butter/ Hazelnuts\nAlexander Jules Manzanilla Sherry 9/41\nCacio De PePe\n2017 Siete Vidas Tinto\nMarinated Cucumbers/ Buttermilk/ Sumac/ Herbs\nAlmaroja “Pirita” Crianza\nBraised Short rib/ Snap Peas/ Horseradish\nAlexander Jules Amontillado Sherry 3/10\nCheese Course\nPiñero Cream Sherry\n\nMore about Alex…\nAlexander Russan’s career started in the coffee industry in Latin America\, where he spent ten years working with a well respected importer\, tasting thousands of coffees every year\, and importing exceptional coffees from producers in Brazil and in Colombia. His focus eventually turned towards the exploration of Spanish sherries\, whose unique aromas fascinated him. Eager to work with wine\, he founded Alexander Jules\, a company with a focus on importing Spanish Sherries and Wines. \nHis sherries are meticulously selected after tasting hundreds of barrels\, selecting only a few for blending and bottling. They have received many notable accolades from the New York Times and Los Angeles Times. The Spanish wines Alex showcases are from lesser-known\, underrepresented regions. They are small producers\, farming gently\, organically or biodynamically\, tending to rare and unique grapes\, some in far flung corners of the country. These grape varietals are slow gaining popularity\, and in the next 20 years they could be the foundation of Spanish Wines! Alex will also pour an Albariño from his label\, Metrick. Metrick wines are elegant and precise\, made gently but intentionally\, with the goal of aromatic complexity\, freshness\, and showing with as much transparency as possible\, a time and a place. \nAlex is also the Advanced Winemaking columnist for WineMaker Magazine\, and a contributor for SevenFifty Daily’s science section.
URL:https://epicureansb.com/event/coterie-club-sherry-luncheon/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Lunch,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/08/coterie-club_no-date.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190922T180000
DTEND;TZID=America/Los_Angeles:20190922T210000
DTSTAMP:20260414T194923
CREATED:20190712T173809Z
LAST-MODIFIED:20190914T142252Z
UID:10000040-1569175200-1569186000@epicureansb.com
SUMMARY:Wagyu Steak Tasting & Dinner with Chef John Cox and Katie Parker
DESCRIPTION:Dry-Aged Wagyu Steak Tasting & Dinner!\nESB is proud to feature Chef John Cox of Bear & Star and Katie Parker of Fess Parker Ranch with a Dry-Aged Wagyu Steak Tasting and Dinner! Chef John and Katie will lead guests on a tasting of Wagyu with different stages of aging; from fresh\, to aged\, and super dry-aged. Known for his acclaimed ventures in micro-regional cuisine\, Chef Cox earned accolades for his work at Sierra Mar at Post Ranch Inn in Big Sur and La Bicyclette in Carmel. Now\, the all-encompassing ecosystem of The Bear and Star is shepherded under Cox’s passion and vision. Note worthy\, John Cox competed against Chef Bobby Flay on The Food Network “Beat Bobby Flay” show. \nMENU\nWagyu Beef Heart Tartare with Pickled Mustard Seeds and Garden Herbs\nWagyu Bone Broth with Ginger\, Lime Leaves and Coriander\nA Tasting of Wagyu:\n100 Day Dry Age Rib Eye\nNew York\nJapanese A-5\nServed with Garden Greens\,\nOnions and Heirloom Tomatoes Roasted with Bone Marrow and Caramelized Garlic Vinaigrette\nDark Chocolate Lumpia\, Burnt Orange\, Smoked Wagyu Fat Caramel\n Guests will learn about the production of wagyu beef\, as well as what to look for in texture\, flavor\, smell; and most importantly\, compare meat aged for different durations. The tasting will be incorporated into a multi-course dinner; and event will be BYOB. You’ll definitely want some nice red wine to accompany the rich red meats. Don’t know what wine to bring\, reach out to ESB for suggestions and options. \nCLICK to see the recent video on Tastemade which features Chef Cox & the Fess Parker Ranch!
URL:https://epicureansb.com/event/wagyu-steak-tasting-dinner-with-chef-john-cox-and-katie-parker/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/07/deep-seasoned-steak-14.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190727T113000
DTEND;TZID=America/Los_Angeles:20190727T133000
DTSTAMP:20260414T194923
CREATED:20190524T192751Z
LAST-MODIFIED:20190726T154254Z
UID:10000033-1564227000-1564234200@epicureansb.com
SUMMARY:French-Canadian Brunch with Chef P.A. Tremblay
DESCRIPTION:French-Canadian Brunch with Chef P.A. Tremblay!\nChef P.A. is sharing his French-Canadian heritage with ESB members through a beautiful summertime Brunch! The meal will start with a culturally inspired beverage and will continue with a partially plated\, partially family style meal. It will showcase the flavors of Chef P.A.’s childhood\, finessed with his formal culinary training and joie de vivre. Expect Maple Syrup to make an appearance more than once. BYOB welcome\, eh! \nMenu\nFrench Canadian Crepe\, Maple Butter\, Toasted Pecans\, Whip Cream\nRaspberries\, Strawberries\, Blueberries\, Maple Syrup\nTourtiere Inspired Breakfast Sausages\nRosemary Breakfast Potatoes with Hollandaise\nQuiche 2 Ways:\nDuck & Mushroom \nAsparagus Parmesan\n**Gluten free and dairy free will not be able to be accommodated. Vegetarian is ok.
URL:https://epicureansb.com/event/french-canadian-brunch-with-chef-p-a-tremblay/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/05/tourtiere-shot-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190530T190000
DTEND;TZID=America/Los_Angeles:20190530T213000
DTSTAMP:20260414T194923
CREATED:20190419T154658Z
LAST-MODIFIED:20190504T131140Z
UID:10000173-1559242800-1559251800@epicureansb.com
SUMMARY:Chef Massimo’s Michelin Rated Experience
DESCRIPTION:Chef Massimo Falsini is designing an incredible six-course tasting menu exclusively for ESB members!\nThis special dinner is be limited to 12 guests and will feature dishes specifically crafted for this event\, inspired by Chef’s tenures in Michelin rated restaurants around the world. Every single element of the dinner is locally sourced to showcase the bounty of the American Riviera. There will be an optional wine pairing\, and guests will be seated together on the scenic veranda at Caruso’s. \n \nAttendance for this event will be determined by a lottery. Guests interested in attending must RSVP for 1 or 2 tickets. There will be a random drawing at the beginning of May from the names on the RSVP list\, and those selected in the lottery will receive a link to register for the event. At that time each winner will have 48 hrs to complete their registration via private weblink. *If there is a substantial waitlist\, ESB will schedule a 2nd seating at a later date.  \nDinner is $180/person++(total with tax & gratuity $233)\, with optional wine paring is $228/person++(total with tax & gratuity $294).\nEnter the lottery now!
URL:https://epicureansb.com/event/chef-massimos-michelin-rated-experience/
LOCATION:Caruso’s\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/04/IMG_6847.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4207142;-119.6257641
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Caruso’s 1759 S Jameson Ln Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1759 S Jameson Ln:geo:-119.6257641,34.4207142
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T191500
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260414T194923
CREATED:20190308T061618Z
LAST-MODIFIED:20190413T035655Z
UID:10000028-1555269300-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:15PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-715/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T190000
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260414T194923
CREATED:20190308T061406Z
LAST-MODIFIED:20190413T035723Z
UID:10000027-1555268400-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-700/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T184500
DTEND;TZID=America/Los_Angeles:20190414T201500
DTSTAMP:20260414T194923
CREATED:20190308T061331Z
LAST-MODIFIED:20190413T035811Z
UID:10000026-1555267500-1555272900@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 6:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-645/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T170000
DTEND;TZID=America/Los_Angeles:20190414T183000
DTSTAMP:20260414T194923
CREATED:20190308T064326Z
LAST-MODIFIED:20190413T035847Z
UID:10000030-1555261200-1555266600@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 5:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-500/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T164500
DTEND;TZID=America/Los_Angeles:20190414T181500
DTSTAMP:20260414T194923
CREATED:20190308T064111Z
LAST-MODIFIED:20190413T035750Z
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SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-445/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T163000
DTEND;TZID=America/Los_Angeles:20190414T180000
DTSTAMP:20260414T194923
CREATED:20190304T215346Z
LAST-MODIFIED:20190413T035617Z
UID:10000024-1555259400-1555264800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:30PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-430/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20190329T180000
DTEND;TZID=America/Los_Angeles:20190329T220000
DTSTAMP:20260414T194923
CREATED:20190215T200554Z
LAST-MODIFIED:20190314T135354Z
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190303T173000
DTEND;TZID=America/Los_Angeles:20190303T213000
DTSTAMP:20260414T194923
CREATED:20190114T235037Z
LAST-MODIFIED:20201218T160533Z
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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
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END:VCALENDAR