BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Epicurean Santa Barbara - ECPv6.15.13//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://epicureansb.com
X-WR-CALDESC:Events for Epicurean Santa Barbara
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20170312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20171105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20180311T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20181104T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20190310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20191103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20200308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20201101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20210314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20211107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20240310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20241103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260317T180000
DTEND;TZID=America/Los_Angeles:20260317T210000
DTSTAMP:20260601T163951
CREATED:20260213T205455Z
LAST-MODIFIED:20260313T163407Z
UID:10000294-1773770400-1773781200@epicureansb.com
SUMMARY:Opera in the Kitchen with Lucrezia Cannito
DESCRIPTION:Italian Demonstration\, Dinner & Opera\nwith Chef Lucrezia Cannito from Florence\, Italy!\nAwaken your senses! \nOnce again\,  Lucrezia Cannito\, founder of “Opera in The Kitchen” is  is traveling all the way from Florence\, Italy to share her passion for authentic Italian cooking and music with members of Epicurean Santa Barbara! \nLucrezia\, the dynamic force behind Opera in the Kitchen\, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist\, sommelier\, and swing dancer\, her infectious energy\, artistry\, and deep knowledge of Italian cuisine shine through in every dish. \nDuring this demonstration with Lucrezia\, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna\, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany\, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner. \nLucrezia’s cooking school\, Opera in the Kitchen\, has been featured in both Vanity Fair and the New York Times\, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine. \nDon’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food\, education\, lively conversation\, last but certainly not least\, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB!  \nGuests are encouraged to bring their favorite or finest apron to the event! \n   
URL:https://epicureansb.com/event/opera-in-the-kitchen-with-lucrezia-cannito/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Music
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/maxresdefault.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250601T110000
DTEND;TZID=America/Los_Angeles:20250601T140000
DTSTAMP:20260601T163951
CREATED:20250502T183518Z
LAST-MODIFIED:20250502T193628Z
UID:10000279-1748775600-1748786400@epicureansb.com
SUMMARY:Wood-Fired Pizza Class with Chef Arturo Ruiz
DESCRIPTION:Wood-Fired Pizza Class with Chef Arturo Ruiz\nWe did the math…Chef Arturo has rolled\, fired\, and perfected over 100\,000 pizzas in his career. Yes\, you read that right. If you want to learn how to make amazing pizza\, this is your guy!  \nJoin us for a lively\, hands-on afternoon outdoors\, centered around the crackling heat of a wood-fired oven. You’ll learn to roll out dough like a pro\, craft your own custom pizzas with a spread of delicious toppings\, and fire them to perfection with expert guidance from Chef Arturo Ruiz of Firebrick Pizza. Prefer to watch\, cheer on your friends and enjoy the fruits of theirs (and Chef Arturo’s) pizza-slinging skills!  That’s fine too! \nAfter all the fun\, we’ll gather for a relaxed al fresco lunch featuring your freshly made pizzas\, seasonal salad\, and homemade cookies. BYOB wine is welcome\, so bring your favorite bottle to sip and share! \nYou’ll head home with extra dough and toppings—or a bonus pizza or two to enjoy later. This class is perfect for pizza lovers of all levels who want to get their hands floury\, learn .
URL:https://epicureansb.com/event/wood-fired-pizza-class-with-chef-arturo-ruiz/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/05/26ce4eb3-904a-448b-a939-7a6ac4cc187c.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250426T110000
DTEND;TZID=America/Los_Angeles:20250426T140000
DTSTAMP:20260601T163951
CREATED:20250321T172150Z
LAST-MODIFIED:20250415T002302Z
UID:10000277-1745665200-1745676000@epicureansb.com
SUMMARY:Cooking For Real Life: Class #3
DESCRIPTION:Cooking For Real Life: Class #3\nSpring Fling: Roast Chicken & Fresh Flavors of the Season\nIn the final session of our cooking series\, we’re welcoming the vibrant flavors of Spring with a selection of Chef Amy’s favorite seasonal recipes. Think tender spring peas\, favas\, fresh aromatic herbs\,crispy roast chicken\, caramelized root vegetables\, and of course\, a delightful sweet treat to round things off! This class will be a fun mix of demonstration and hands-on participation. Guests will collaborate in teams to prepare the dishes\, culminating in a communal meal where everyone can enjoy the fruits (and vegetables!) of their labor. \nWhipped Ricotta Toasts with Spring Vegetables\n\n“Zuni” Style Crispy Roast Chicken (in under an hour!)\nWith Crouton Salad\, Arugula\, and Lemon Vinaigrette\n\nRoast Carrots with Toasted Almonds and Goat Cheese\n\nBlueberry Biscuits with Honey Butter\n\nFor many individuals\, cooking is enjoyable\, but can also be challenging.\nSometimes you don’t have patience for time-consuming\, finicky recipes\, don’t have the time to plan out meals in advance\, or are timid to try new recipes or techniques.\n…But as Epicureans\, we have standards\, and still require something satisfying for dinner each night. \nSo to assist with this conundrum\, ESB is offering a series of 3 cooking classes\, led by Chef Amy\, which are designed to transform you into a culinary god or goddess! \n…Ok\, not quite; BUT what the series intends to do is to give you the knowledge\, training\, and chef’s insight to enhance your home cooking. With reliable delicious recipes\, professional tips\, a constant flow of advice\, shortcuts\, and guidance throughout the cooking process\, it’s like Culinary school\, but without the french accents\, constant battle call of “Yes Chef!”\, and hour of dishwashing. \nIn each class\, you’ll work in groups of up to four participants to create 3-4 different dishes\, while learning proper techniques\, efficient practices\, and allowing for some creativity. After a group meal\, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week!\nYou’ll leave with valuable cooking tips used by chefs in restaurants and in catering\, as well tricks for quick meal prep\, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes\, or something a little more special for company and friends. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun! 
URL:https://epicureansb.com/event/cooking-for-real-life-class-3/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/03/cooking2.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:20250222T110000
DTEND;TZID=America/Los_Angeles:20250222T140000
DTSTAMP:20260601T163951
CREATED:20250112T162128Z
LAST-MODIFIED:20250131T131210Z
UID:10000273-1740222000-1740232800@epicureansb.com
SUMMARY:Cooking For Real Life: Class #2
DESCRIPTION:Cooking For Real Life: Class #2\nAt the 2nd Session of Cooking for Real Life\, we’ll explore the delicious world of Pastas and Sauces. With simple techniques of pasta cookery\, and easy formulas for delicious sauces\, you’ll make ‘Pasta Night’ will become on the favorite evening of the week! \nIn small groups we’ll create the following recipes: \n\nOne-Pot Macaroni Gratin with Gruyere (Demonstration)\n30-Minute Ragu Bolognese\nPasta Primavera with Light Alfredo Sauce\n\n\nOnce all the pastas are ready\, we’ll enjoy the fruits of our labor with wine\, salad\, and Fresh baked bread to sop up all the deliciousness! Then take home extra sauce and pasta for meals later in the week! \nFor many individuals\, cooking is enjoyable\, but can also be challenging. Sometimes you don’t have patience for time-consuming\, finicky recipes\, don’t have the time to plan out meals in advance\, or are timid to try new recipes or techniques…But as Epicureans\, we have standards\, and still require something satisfying for dinner each night. \nSo to assist with this conundrum\, ESB is offering a series of 3 cooking classes\, led by Chef Amy\, which are designed to transform you into a culinary god or goddess! Ok\, not quite; BUT what the series intends to do is to give you the knowledge\, training\, and chef’s insight to enhance your home cooking. With reliable delicious recipes\, professional tips\, a constant flow of advice\, shortcuts\, and guidance throughout the cooking process\, it’s like Culinary school\, but without the french accents\, constant battle call of “Yes Chef!”\, and hour of dishwashing. \nIn each class\, you’ll work in groups of up to four participants to create 3-4 different dishes\, while learning proper techniques\, efficient practices\, and allowing for some creativity. After a group meal\, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week! You’ll leave with valuable cooking tips used by chefs in restaurants and in catering\, as well tricks for quick meal prep\, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes\, or something a little more special for company and friends. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun! \nMenu to Come! 
URL:https://epicureansb.com/event/cooking-for-real-life-class-2/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/cooking-chefs.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:20250128T180000
DTEND;TZID=America/Los_Angeles:20250128T200000
DTSTAMP:20260601T163951
CREATED:20250112T161741Z
LAST-MODIFIED:20250112T171214Z
UID:10000272-1738087200-1738094400@epicureansb.com
SUMMARY:Cooking For Real Life: Class #1
DESCRIPTION:Cooking For Real Life: Class #1\nFor many individuals\, cooking is enjoyable\, but can also be challenging. Sometimes you don’t have patience for time-consuming\, finicky recipes\, don’t have the time to plan out meals in advance\, or are timid to try new recipes or techniques…But as Epicureans\, we have standards\, and still require something satisfying for dinner each night. \nSo to assist with this conundrum\, ESB is offering a series of 3 cooking classes\, led by Chef Amy\, which are designed to transform you into a culinary god or goddess!\n…Ok\, not quite; BUT what the series intends to do is to give you the knowledge\, training\, and chef’s insight to enhance your home cooking. With reliable delicious recipes\, professional tips\, a constant flow of advice\, shortcuts\, and guidance throughout the cooking process\, it’s like Culinary school\, but without the french accents\, constant battle call of “Yes Chef!”\, and hour of dishwashing. \nIn each class\, you’ll work in groups of up to four participants to create 3-4 different dishes\, while learning proper techniques\, efficient practices\, and allowing for some creativity. After a group meal\, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week!\nYou’ll leave with valuable cooking tips used by chefs in restaurants and in catering\, as well tricks for quick meal prep\, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes\, or something a little more special for company and friends. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun! \nMenu to Come!   
URL:https://epicureansb.com/event/cooking-for-real-life-class-1/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/cooking-chefs.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:20240518T110000
DTEND;TZID=America/Los_Angeles:20240518T130000
DTSTAMP:20260601T163951
CREATED:20240301T191215Z
LAST-MODIFIED:20240514T154157Z
UID:10000255-1716030000-1716037200@epicureansb.com
SUMMARY:Roll with Me\, Sushi!
DESCRIPTION:Roll with Me\, Sushi! \nWith Chefs PA Tremblay and Amy Baer\nChef Amy Baer and Chef PA Tremblay share a love of food education\, Japanese Cuisine\, 90’s Rock\, Stinky French Cheese\, and so much more; so it only seems fitting that they join forces and fervor to offer ESB  Members a fun filled day of Sushi Rolls! \nAt this hands on class\, Guests will learn the ease of maki sushi rolling; including seafood preparation\, and basic cuts for a variety of vegetables. Once all the seafood and vegetables are ready to go\, the Sushi party begins! With mats\, sushi rollers\, and variety of seafood\, sauces\, vegetables\, and perfectly cooked sushi rice\, (chef’s kiss!) guests will form their own sushi rolls to be enjoyed at the end of the class. \nLove sushi\, but don’t love raw seafood\, or are vegetarian? We’ve got you covered! Between all the vegetable options\, and the cooked seafood options\, we’ll accommodate all dietary preferences! \nIn addition\, Chef PA will also demonstrate his easy Tempura recipe\, so guests will also have the opportunity to create the ever delicious and desirable Tempura sushi rolls! \nThere will be Rosé\, Sake\, Yuzu Spritzes\, Green Tea\, and more!
URL:https://epicureansb.com/event/roll-with-me-sushi/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/03/IMG_3268.jpeg
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:20240330T180000
DTEND;TZID=America/Los_Angeles:20240330T200000
DTSTAMP:20260601T163951
CREATED:20240104T122828Z
LAST-MODIFIED:20240327T132251Z
UID:10000252-1711821600-1711828800@epicureansb.com
SUMMARY:Tastes and Tales of Morocco with Robin Goldstein
DESCRIPTION:Tastes and Tales of Morocco with Chef Robin Goldstein\nChef Robin Goldstein is preparing a meal inspired by her travels! Join us for a plated multi-course Moroccan dinner while Chef Robin shares her stories\, cooking techniques\, and dishes full of spices and signature Moroccan flavors\, all inspired by her time abroad.  \n \nMoroccan cuisine is unique in many ways\, as it marries together sweet\, savory and spicy flavors. It can be both exotic and a feast for the eyes. In this dinner\, enjoy dishes inspired by this flavorful cuisine. From traditional recipes to modern takes on classic dishes; the menu will highlight the colorful flavors and ingredients of Morocco and its surrounding regions. \nThe author of three cookbooks celebrating fresh\, seasonal California-Mediterranean cuisine\, and the creator of her signature line of salts and spice blends\, Robin is also in demand as a food stylist\, cooking instructor\, and commentator for print and visual media. \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. \n \nThe Menu\nMoroccan-Style Roasted Carrot Salad with Avocado\nFlatbread w/Herb Oil\n\nRoasted Local Fish\nChermoula Sauce with Meyer Lemon Confit\nToasted Couscous\, Caramelized Lemons\, Onions and Fragrant Spices\n\nGateau Marocain\nFlourless Citrus Cake With Almonds and Pistachio Nuts\n \n 
URL:https://epicureansb.com/event/tastes-and-tales-of-morocco-with-robin-goldstein/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/greek-night-the-wickham-boatshed-newcastle18of34.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230629T180000
DTEND;TZID=America/Los_Angeles:20230629T200000
DTSTAMP:20260601T163951
CREATED:20230505T174225Z
LAST-MODIFIED:20230528T133154Z
UID:10000235-1688061600-1688068800@epicureansb.com
SUMMARY:Sous Vide Demonstration
DESCRIPTION:Sous Vide Demonstration\nIntrigued by Sous Vide cooking? \nWondering if you should invest in another kitchen tool? \nHere is your opportunity to quell your curiosity! In this demonstration style event and dinner\, Chef Amy will showcase the modern chef’s favorite gadget through preparations of vegetables\, seafood\, and red meat; demonstrating the process from beginning to end. A little advance prep can result in both delicious and fool-proof food preparations; taking guesswork out of cooking so many items. Come\, taste and learn! Beverages included! \nWhy Sous Vide? \nYou can ask the same question about any other cooking technique. Why sauté? Why roast? Why grill? …Because it provides precise results; in a specific amount of time and effort. \nSo take the mystery out of Sous Vide and taste the results! Rather than a complicated or mysterious machine that requires a degree in chemistry; it is straightforward and exact\, and may become your next favorite kitchen tool. \nMenu\nSous Vide Salmon 2 Ways:\nChilled Salmon Salad with Dill Aioli and Market Greens \nSeared Salmon Over Wild Rice \nSous Vide New York Strip\nMelted Leeks and Herb Vinaigrette \nSous Vide Carnitas Tacos \n  \nMore info coming..!
URL:https://epicureansb.com/event/sous-vide-demonstration/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2023/05/Screenshot-2023-05-05-at-6.59.52-AM.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230309T180000
DTEND;TZID=America/Los_Angeles:20230309T200000
DTSTAMP:20260601T163951
CREATED:20230209T161729Z
LAST-MODIFIED:20230304T002923Z
UID:10000233-1678384800-1678392000@epicureansb.com
SUMMARY:Wine\, Dinner + Demo: Booker Vineyards + Snake River Farms
DESCRIPTION:Wine\, Dinner + Demo:\nBooker Vineyards + Snake River Farms Wagyu\nChef Amy recently was recently featured in a virtual wine tasting with Booker Vineyards and Snake River Farms. Join us for an in-person repeat of this stellar event\, which includes and Booker and My Favorite Neighbor Tasting\, Culinary Demonstration\, and Seated dinner! \nTaste through a selection of highly rated wines from Eric Jensen\, and start with a cheese pairing curated by Chef Amy Baer Robinson. As you taste cheeses alongside the wines\, learn how the flavors of select cheeses complement and balance the wines\, and vice versa. \nAfter more tasting (and nibbling)\, chef will demonstrate an easy and tasty steak dinner featuring Wagyu Strips from Snake River Farms. Starting with great ingredients\, and little advance prep\, learn to prepare a stunning entree for yourself\, loved ones\, or even a party. \nMenu\nArtisanal Cheese Pairing\nCrackers\, Caramelized Onion Jam\nSeared Snake River Farms NY Strip\nCrispy Smashed Potatoes and Kale\nEasy Mediterranean Salsa Verde\nPlated Dessert\nWines\nHarvey and Harriet\nMy Favorite Neighbor\nBooker Oublie\nBooker Fracture\nBooker Perl\n 
URL:https://epicureansb.com/event/wine-dinner-demo-booker-vineyards-snake-river-farms/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/02/Banner2-3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220511T173000
DTEND;TZID=America/Los_Angeles:20220511T193000
DTSTAMP:20260601T163951
CREATED:20220304T153716Z
LAST-MODIFIED:20220510T143143Z
UID:10000222-1652290200-1652297400@epicureansb.com
SUMMARY:Mastering Bistro Burgers & Frites!
DESCRIPTION:Mastering Bistro Burgers & Frites!\nChef Jeff King of A to Z Cooking school and Chef Amy Baer Robinson of EpicureanSB are joining forces to demonstrate a most delicious evening of Bistro style hamburgers\, and crispy French Fries (aka frites). Up your burger game with the skills to make the perfect\, juiciest burger and crispiest\, tastiest fries at home! \nLearn the secrets to building a truly delicious burger…From choosing the cuts of beef\, to the quality\, grade\, and even grind. (Fyi- We’ll be featuring local grass-fed beef from The Larder Meat Co….Because your burger is only as good as your beef).Then we’ll learn how to season and sear\, and most importantly\, how to know the perfect time to flip that patty to ensure a perfectly cooked burger every time. Guests will have the opportunity to cook burgers in small groups\, and then top them with brioche buns\, a variety of classic toppings\, sauces\, and of course – cheeses! \nEnjoy our burgers with burger friendly wines and beers\, hot off the fryer French fries\, and a refreshing salad…and of course\, something sweet to end the evening! \n \nChef Amy Baer Robinson\, a burger lover herself has honed her burger making skills through her time working at Pico with Chef Drew Terp\, her culinary travels through France\, and through NYC’s ever changing burger scene. She often hosts Burger cook-offs with friends\, constantly playing with different burger blends\, techniques\, and burger toppings; and therefore has tried just about everything…From sous vide burgers\, to fried Mac and cheese patties\, to the perfecting her own “special sauce”.   \nJeff King is one of the creative directors and educators at A to Z Cooking School\, as well as an avid baker. He has consulted with local restaurants\, including The Daisy\, on their bread program\, and has mastered sourdoughs and naturally leavened bread to the point at which he mills his own grains\, and lovingly cares for his 30 year old Sourdough starter. Growing up he cooked alongside his grandmother; baking bread\, making fresh pasta\, and following Julia Child\, and now is eager to share his passion for healthful\, delicious cooking with ESB! \nLarder Meat Co.\, delivers sustainable\, California pasture-raised meat from family farms to your your table! . Their grass beef (including burgers!) are available through the website: Larder Meat Co. \n 
URL:https://epicureansb.com/event/mastering-bistro-burgers-frites/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/03/burgers.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4368978;-119.7150978
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=A to Z Cooking School 2300 Garden St Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=2300 Garden St:geo:-119.7150978,34.4368978
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220119T180000
DTEND;TZID=America/Los_Angeles:20220119T200000
DTSTAMP:20260601T163951
CREATED:20211209T200422Z
LAST-MODIFIED:20211222T225921Z
UID:10000080-1642615200-1642622400@epicureansb.com
SUMMARY:Braise the Meat! with Chef Justin West
DESCRIPTION:Braise the Meat! with Chef Justin West\nIt is winter in Santa Barbara. It’s cold. There’s only one thing to do in this blustering 52 degree weather; and that is….Make a braise….A tender\, warm\, melt-in your mouth braise …The fork-tender meat\, sauce coating the spoon\, the warm aroma enveloping your kitchen…Nothing beats the comfort and flavor of a braise…So now is the time to learn from the best! \nChef Justin West\, formerly of Julienne\, certainly knows his way around a braise. He will showcase the technique\, from start to finish\, with a gorgeous beef short ribs sourced through Market Forager. \nAfter tasting the delicious meat and braising liquid\, Chef Justin will show you how to transform the braise into a Beef Khao Soi\, a wonderfully soulful and flavorful Thai dish served with noodles and vegetables. Guests will enjoy this wonderful dinner\, and then take home the leftovers for future meals! ….Paired wine will also be served! \nJoin us in preparing a wonderfully easy\, flavorful meal from scratch. You’ll learn how an epic braise and some vegetables\, noodles and a well set broth becomes something so simple but so good!! Learn all the secrets and chef’s tips\, so you too\, can apply this easy technique to your cooking. Once you learn with one protein\, you can apply the same technique to any other meat or vegetables; making company-worthy dishes limited only by your creativity. \nChef Justin 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.
URL:https://epicureansb.com/event/braise-the-meat/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/Braised_Beef_Shank_and_Polenta-3-e1548096828133.jpg
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210611T173000
DTEND;TZID=America/Los_Angeles:20210611T203000
DTSTAMP:20260601T163951
CREATED:20210319T184350Z
LAST-MODIFIED:20210519T155720Z
UID:10000210-1623432600-1623443400@epicureansb.com
SUMMARY:Goldbelly Extravaganza Dinner
DESCRIPTION:“Goldbelly Extravaganza” Dinner\nSince the pandemic many of the country’s top restaurants have taken “delivery” to the next level\, by offering their legendary dishes to order via the site Goldbelly. This site ships the dish to you\, (usually frozen)\, with specific re-heating and execution instructions from the restaurants. After testing the site with some of our favorite New York dishes and being more than pleased with the results\, ESB is planning the “Goldbelly Extravaganza” Dinner. \nThe United States of Goldbelly!\nThis experience will allow you to taste some of the best food from LA\, NYC\, Philadelphia\, Kansas City\, Austin and New Orleans all in one night! Start with Commander’s Palace Gumbo from New Orleans\, then sample the Korean Pork Ssäm from NYC’s Momofuku Ssäm Bar\, then proceed to sample some of the most sought-after barbecue in America: Franklin’s BBQ Brisket from Austin\, TX and ribs from Joe’s of Kansas City\, MO served with Woflgang Puck’s Truffle Mac\, and end with cake and ice cream…Ovenly’s Brooklyn Blackout Cake and Nancy’s Silverton’s Gelato sampler! \nESB has chosen several dishes from the site and the team will execute and curate a multi-course dinner which will feature a sampling of the best dishes from across the United States. In a time when you can’t go to the food\, the food comes to you! Some dishes are sure to impress\, and well\, others may not…That’s all part of the fun! \nTo top it off\, this experience is BYOB! So bring your favorite beverages to pair with this diverse and delectable dining experience! We’ll also provide the perfect welcome beverage. \nMENU\nZahav’s Hummus & Salatim Spread\nZahav – Philadelphia\, PA\nBeets with tehina\, Moroccan carrots\, twice-cooked eggplant\, pickled Napa cabbage\, spicy fennel\, and Matbucha\, Schug and Harissa\, Pita Bread \nCommander’s Palace Seafood Gumbo\nCommander’s Palace – New Orleans\, LA\nMomofuku Bo Ssäm\nMomofuku Ssäm – New York\, NY\nSlow cooked pork shoulder\, served with Momofuku’s Fried Rice\, Lettuce Wraps\, Potato Rolls\, and Ssäm Sauce \nFranklin BBQ Brisket\nFranklin BBQ; Austin\, TX\nSmoked Brisket\, Franklin BBQ Sauce \nJoe’s of Kansas City BBQ Ribs\nJoe’s of KC; Kansas City\, MO\nPork Spare Ribs\, Joe’s Kansas City BBQ Sauce \n…Served with\nWolfgang Puck’s Truffle Mac and Cheese\nWolfgang Puck Catering; Los Angeles\, CA\nWolfgang Puck’s Famous indulgent dish served annually at the Oscars an other high-profile catered events \nChoice of Dessert: \nBrooklyn Blackout Cake\nOvenly Bakery; Brooklyn\, NYC\nDark chocolate stout cake smothered in salted dark chocolate pudding buttercream. \nNancy’s Fancy Italian Gelato & Sorbetto\nNancy’s Fancy; Los Angeles\, CA\nA sampling of 6 artisan gelato and sorbetto\, crafted by James Beard award-winning chef Nancy Silverton. Flavors: Butterscotch Budino with a Caramel Rosemary Swirl\, Italian Custard with Marsala & a Citrus Caramel Swirl\, Mixed Berry with Greek Yogurt\, Amarena Cherry with Amaretti\, Chocolate Fondente with Dark Rum and Valrhona Chocolate Chips\, Coconut Stracciatella with Bittersweet Chocolate Strands \nJoin us for a dinner like no other…\n\n\nThis is an outdoor event to provide a safe curated experience. Guests will have a their own designated space at the venue\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain an appropriate distance!
URL:https://epicureansb.com/event/goldbelly-extravaganza/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/03/facebook-share-home-f02e00395c1533bb03f4c47199bae052ee2b9a72ad15905a0cf4b3fa5b6166ee.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200626T180000
DTEND;TZID=America/Los_Angeles:20200626T203000
DTSTAMP:20260601T163951
CREATED:20200124T013905Z
LAST-MODIFIED:20200710T201143Z
UID:10000188-1593194400-1593203400@epicureansb.com
SUMMARY:Crafting a Moroccan Meal with Chef Robin Goldstein
DESCRIPTION:Crafting a Moroccan Meal with Chef Robin Goldstein\nAn outdoor\, summer-inspired demonstration cooking class and dinner that is informative\, stunning\, and delicious! Learn new recipes and techniques\, featured in Robin’s new cookbook\, as she prepares a meal 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. \nMoroccan cuisine is unique in many ways\, as it marries together sweet\, savory and spicy flavors. It can be both exotic and a feast for the eyes. In this class\, you’ll learn recipes inspired by this flavorful cuisine. The class will include traditional\, along with modern takes on classic recipes. The menu will highlight warm\, grounding recipes for any season. \nThe author of three cookbooks celebrating fresh\, seasonal California-Mediterranean cuisine\, and the creator of her signature line of salts and spice blends\, Robin is also in demand as a food stylist\, cooking instructor\, and commentator for print and visual media. \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. \nRecipes and Dinner will include\nMoroccan inspired Cocktail\nPreserved Lemon Tutorial\nSweet Potato Taktouka Tart\nChicken Tagine with Artichokes\, Preserved Lemon and Potatoes\nOrange and semolina cake with rose and pistachio\n \n 
URL:https://epicureansb.com/event/crafting-a-moroccan-meal-with-chef-robin-goldstein/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/01/pcr06110_Set49_0001comp_cf.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200527T183000
DTEND;TZID=America/Los_Angeles:20200527T193000
DTSTAMP:20260601T163951
CREATED:20200515T163835Z
LAST-MODIFIED:20200624T001613Z
UID:10000054-1590604200-1590607800@epicureansb.com
SUMMARY:Impressive & Easy!
DESCRIPTION:IMPRESSIVE & EASY!\n\n…Did we mention delicious too? (Well that’s a given.) \nIn this hour long Zoom class ESB Co-Founder Amy Baer will demonstrate techniques for 3 incredibly easy recipes that will amaze your friends\, loved ones\, and yourself! Whether as a treat for yourself\, a stay-at-home date night with a spouse\, or a physical-distancing happy hour with your BFF\, these dishes will bring a feeling of elegance to your meal\, and deliver on flavor. And of course\, in true ESB style\, we’ll include wine pairing suggestions! \nDemonstration will include:\nNo-Knead Artisan Bread & Focaccia\nEasy Beef Carpaccio w/ Accompaniments\nBark 2 Ways: Marbled Chocolate / Dried Cherry\, Ginger\, Walnut\nBut wait\, there’s more….Want to taste what you see?\nWe have an add-on option for the pick-up of the 3 featured items\, with the opportunity to plate your own carpaccio with a variety of toppings and garnishes\, and create your own chocolate bark creation. Included in the package is a 1/4 loaf of freshly baked artisan bread\, ingredients for chocolate bark (dark and white chocolate\, dried berries\, nuts\, nonpareils and more)\, and the components for Easy Beef Carpaccio (homemade aioli\, pickled mustard seeds\, Spanish olive vinaigrette\, greens)…ready for plating when inspiration strikes. (…And there just might be a generous pat of Blue Cheese Chive butter in there too!) \nEach guest will also receive a pdf which includes the recipes and ideas! Registrants will receive a zoom link prior to the class. \nOnly one registration required per household.
URL:https://epicureansb.com/event/impressive-easy/
LOCATION:Zoom\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Virtual / Online
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/05/Impressive-East-Image-scaled.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:36.778261;-119.4179324
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200311T180000
DTEND;TZID=America/Los_Angeles:20200311T203000
DTSTAMP:20260601T163951
CREATED:20200117T151725Z
LAST-MODIFIED:20200126T160704Z
UID:10000191-1583949600-1583958600@epicureansb.com
SUMMARY:Get Hooked: Spring Seafood Demo & Dinner
DESCRIPTION:Get hooked on Seafood!\nOnce again ESB is collaborating with Get Hooked Seafood and Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nChef P.A. Tremblay will lead the demonstration which will include appetizers and entrees featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. ESB will provide beverages. \nWhile seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.
URL:https://epicureansb.com/event/get-hooked-spring-seafood-demo-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/02/186728.3ab38a4dbf2ae1e9a3ee692b1d09b95e.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200208T110000
DTEND;TZID=America/Los_Angeles:20200208T140000
DTSTAMP:20260601T163951
CREATED:20191228T145958Z
LAST-MODIFIED:20200204T010837Z
UID:10000050-1581159600-1581170400@epicureansb.com
SUMMARY:Brunch Favorites Perfected with Chef Trent
DESCRIPTION:Take your brunch to the next level!\nIn this demonstration style class led by Chef Trent Shank of the Bear & Star\, learn how to maximize flavor with the ultimate brunch classics\, upgraded to offer utmost deliciousness! Learn easy techniques and tips to master four classic brunch favorites in a relaxed and fun setting\, and leave with the inspiration and knowledge to try some of the easy techniques and modern versions of these dishes! \nIN sure brunch fashion\, start with champagne\, mimosa\, or french-pressed coffee\, as Chef Trent provides a tutorial of how to create the best coffee for you and your loved ones..you’ll be amazed! (Newsflash…fresh beans are very important!) Then proceed to make the loftiest\, fluffiest soufflé style pancakes\, followed by no-hassle hollandaise\, and finish with the ultimate huevos rancheros. Guests will not only learn chef Trent’s techniques with hands-on volunteers\, but he will demonstrate how to handle common hurdles and hiccups! More on Chef Trent to come below! You’ll leave with the knowledge tools\, and tips to create an incredible brunch for yourself\, or for a party!\n \nMenu\nBlood Orange Mimosa’s\, French Press Coffee\, Orange Juice\nFrench-Press Coffee Demonstration\nLemon Poppy- Soufflé Pancakes\nwith powdered sugar\, whipped butter\, and maple syrup\nSanta Barbara Smoked Salmon Eggs Benedict with spinach\, and gruyere\nHuevos Rancheros served with crispy potatoes and sofrito vegetables\n    \nA native of Texas\, Chef Trent spent his summers on his grandparent’s small farm helping with the daily chores and enjoying Grandma Ruby’s southern cooking. After high school He moved to Vermont to attend New England Culinary Institute where his obsession for all aspects of where his food came from began. \nHe decided to move to California from Vermont for the beautiful weather with a 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. His goals are to grow\, raise\, harvest and serve what the farm has to offer. To provide an experience that is unique and memorable while continuing his and his guests’ education through farming and culinary arts to help people reconnect with their food.
URL:https://epicureansb.com/event/brunch-favorites-perfected-with-chef-trent/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Brunch,Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/optimized-peteandgerrys_huevosrancheros_hr-copy.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200113T180000
DTEND;TZID=America/Los_Angeles:20200113T203000
DTSTAMP:20260601T163951
CREATED:20191217T012118Z
LAST-MODIFIED:20200103T160519Z
UID:10000046-1578938400-1578947400@epicureansb.com
SUMMARY:ESB Culinary Test Kitchen January 2020
DESCRIPTION:ESB Culinary Test Kitchen\nContinuing our mission of providing food and wine education\, join us for another Epicurean Santa Barbara Culinary Test Kitchen! This culinary workshop gives 5 novice chefs the opportunity to cook a new recipe with guidance of a knowledgable culinary professional\, and the company of fellow hobbyist cooks. January’s Test Kitchen will be hosted by Judy Astbury! \n\nThink of all the recipes you wish you could make\, but aren’t sure how to execute… What does it mean to ‘dice’? How do I know if chicken is cooked properly? What the shuck is a roux?! Well now is your chance to sum up the courage to expand your cooking horizons! Want to make a beautifully roasted chicken? Perfectly medium rare Ribeye? Creamy Mac & cheese? You got this! \nGuests will bring all ingredients for their dish. The host home will provide the kitchen and tools. If a recipe requires substantial prep (i.e. brining\, curing\, etc…) those preparations should be done in advance\, and the ESB team can answer cooking related questions prior to the event so you are well prepared for your workshop! \nGuest Registration must include:\nPlease list at least at least two (2) dishes (titles\, recipes\, or website links). ESB will contact you as the event nears to confirm the dish from your list. ESB Team will choose one of the submissions for the attendee to prepare. (This ensures a variety of dishes!) An ESB team member will reach out to guests before the event to confirm details.\nNo pressure here…Some recipes will be winners and some will be duds. The best recipes we’ll share with club members\, so that others can expand their horizons as home chefs as well! As always\, enjoy a glass of wine\, learn something new from your Chef leader and fellow members\, and then sample each other’s dishes! \n\nHappy Cooking!\nP.S. If you would like to host an ESB Test Kitchen in your own home\, please reach out to amy@epicureansb.com.
URL:https://epicureansb.com/event/esb-culinary-test-kitchen-january-2020/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Epicurean Santa Barbara,Test Kitchen
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2017/10/esb-cooking-class.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191014T180000
DTEND;TZID=America/Los_Angeles:20191014T203000
DTSTAMP:20260601T163951
CREATED:20190809T182540Z
LAST-MODIFIED:20191014T021512Z
UID:10000177-1571076000-1571085000@epicureansb.com
SUMMARY:Get Hooked: Fall Seafood Demo
DESCRIPTION:Get hooked on Seafood!\nOnce again ESB is collaborating with Get Hooked Seafood and Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nChef P.A. Tremblay will lead the demonstration which will include appetizers and entrees featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. ESB will provide beverages. \nWhile seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.
URL:https://epicureansb.com/event/get-hooked-fall-seafood-demo/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/02/186728.3ab38a4dbf2ae1e9a3ee692b1d09b95e.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190911T170000
DTEND;TZID=America/Los_Angeles:20190911T190000
DTSTAMP:20260601T163951
CREATED:20190906T163135Z
LAST-MODIFIED:20190906T163634Z
UID:10000182-1568221200-1568228400@epicureansb.com
SUMMARY:Le Sorelle Olive Oil Sale Event
DESCRIPTION:Le Sorelle 20% Off Imported Olive Oils\n\nLe Sorelle is offering ESB members 20% their Imported Olive Oils. Purchase through the site and pick up at Cafe Ana on Wednesday\, September 11th\, from 5:00-7:00 where they will be offering samples of their oils During our Wine Down Wednesday.\n\nLe Sorelle\, founded by sisters Donatella Lorenzoni-Lopez and Anna Lopez-Carr\, imports extra virgin olive oils and gourmet foods from boutique estates in Puglia\, Italy. The estates control the entire production process from harvest\, to press\, to bottling. With intimate knowledge of the language\, culture\, and territory\, they have personally vetted these farms and have cultivated close relationship with these families. Most of Le Sorelle’s suppliers have earned national and international recognition for their products.\n\nLe Sorelle is offering both their flavors olive oils\, and their Adamo Extra Virgin Olive oil.\n\n\nAdamo Extra Virgin Olive Oil 500ML – $25  (originally $32)\nAdamo Extra Virgin Olive oil is an international-award winning olive oil from Puglia Italy.  This well balanced and bold olive oil contains notes of almond\, artichoke and chicory.  Varietals: Ogliarola 80%\, Cellina 20%\, Premium Aromas & Taste. Medium Body\, Full Flavor\, Low Acidity. \n  \nDe Carlo Flavored Extra Virgin Olive Oil from Bitritto\, 250ML – $22 (originally $28)\nChoice of: Chili\, Basil\, or Mandarin\nDe Carlo flavored olive oils are uniquely crafted by pressing Coratina Olives together with the mandarins\, basil\, and chili; rather than being infused after the pressing process. The result is a uniquely fresh\, authentically flavored olive oil.
URL:https://epicureansb.com/event/le-sorelle-olive-oil-sale-event/
LOCATION:Cafe Ana\, 1201 Anacapa Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Cooking,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/09/le-sorelle-imports-2.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4243818;-119.7035713
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Cafe Ana 1201 Anacapa Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1201 Anacapa Street:geo:-119.7035713,34.4243818
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190824T130000
DTEND;TZID=America/Los_Angeles:20190824T160000
DTSTAMP:20260601T163951
CREATED:20190712T172309Z
LAST-MODIFIED:20190821T231500Z
UID:10000039-1566651600-1566662400@epicureansb.com
SUMMARY:Roll it! Fill it! Fold it! Pasta-Making with Chef Tiziano
DESCRIPTION:Roll it! Fill it! Fold it! An Afternoon of Filled Pasta-Making with Chef Tiziano of Mosto Crudo\nJoin members for an afternoon of hands-on pasta making\, rolling\, cutting\, filling\, and stuffing (and of course\, tasting!)  Chef Tiziano Fioretti of Mosto Crudo will start the afternoon with an appetizer and basic pasta dough demonstration\, and then will proceed to teach guests how to create raviolis\, tortellinis\, and potato gnocchi!  All guests will have the opportunity to assist in every element of the pasta construction. Learn how to properly stuff\, fold\, cut\, and prepare these lovely morsels of flavor! Once the pastas have been assembled\, Chef will prepare two simple sauces (with your help!) for the guests to toss and taste! After the pasta making is complete\, take home some freshly made stuffed pasta for your dinner that evening! Want to taste some Italian wines during the event? Opt in for the optional wine package! Italian Wine Specialist Jessica Garver will be joining us and will pour three small production Italian wines chosen specifically to pair with Tiziano’s pastas.  \nNot interested in the pairing\, but want a drink? This event is also BYOB! Bring a bottle to enjoy during this fun\, interactive and educational afternoon!
URL:https://epicureansb.com/event/roll-it-fill-it-fold-it-pasta-making-with-chef-tiziano/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/07/Easy-Sweet-Potato-Gnocchi.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190506T180000
DTEND;TZID=America/Los_Angeles:20190506T203000
DTSTAMP:20260601T163951
CREATED:20190125T231816Z
LAST-MODIFIED:20190503T192714Z
UID:10000022-1557165600-1557174600@epicureansb.com
SUMMARY:Ramen Reconstructed with Chef PA Tremblay
DESCRIPTION:Chef P.A. Tremblay\, Chef de Cuisine at Julienne & SBMS Culinary Department\, will demonstrate and describe each element of ramen construction: including the rich\, flavorful bone broth\, the\, umami-rich tare\, roasted pork\, sous vide egg\, and several creative garnishes. Learn how each element is integral to the final product\, and at the end of the demonstration\, assemble your own delicious bowl of Ramen with a over 10 different creative topping selections. \nThe event will begin with a creative asian-inspired appetizer\, and ESB will provide adult beverages as well. At the end of the evening\, guests will take with them their own container of of the wonderful broth to freeze or enjoy later with their own ramen creations! \n\nFrench Canadian born\, raised in Santa Barbara California; P.A. has always passionately loved food. With a Culinary Arts degree from SBCC\, he took a cook’s position at Julienne and climbed to become chef de cuisine. His ambition took him internationally to cook\, and eat in France\, Greenland\, Lebanon\, Thailand\, and more. Now working as the Food Administrator for Santa Barbara Middle School Pierre teaches the importance of food to 6-9th graders. Currently Pierre is passionate about Asian flavors and how to use local ingredients to create the incredible array of flavors he discovered when traveling in Thailand.
URL:https://epicureansb.com/event/ramen-reconstructed/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/01/4228906cb4af7dccaf0c7809e5e354a1a6f693b0-1.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190316T150000
DTEND;TZID=America/Los_Angeles:20190316T170000
DTSTAMP:20260601T163951
CREATED:20190104T172143Z
LAST-MODIFIED:20190315T130228Z
UID:10000161-1552748400-1552755600@epicureansb.com
SUMMARY:The Creative Vegetarian: Middle Eastern
DESCRIPTION:Maximize flavor without meat! \nThe series continues…  \nIn this social demonstration led by Renee Martin\, guests will observe the creation of vegetarian dishes featuring the robust flavors of the Middle East. Learn how unique ingredients such as pomegranate molasses\, Za’atar\, and ras el hanout\, and other exotic spices and techniques can elevate vegetarian dishes to a new level. A variety of small plates will be passed in between the demonstrations\, and ESB will provide adult beverages.
URL:https://epicureansb.com/event/the-creative-vegetarian-middle-eastern/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/01/128-9-salad-ii.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190202T150000
DTEND;TZID=America/Los_Angeles:20190202T180000
DTSTAMP:20260601T163951
CREATED:20181128T234353Z
LAST-MODIFIED:20190121T175531Z
UID:10000020-1549119600-1549130400@epicureansb.com
SUMMARY:Elegant French Cooking Made Easy
DESCRIPTION:Join Judy Astbury to learn elegant and approachable French techniques\, and enjoy small plates and adult beverages. Guests will observe how to create classic dishes such as Pâte à Choux (Gougeres)\, Poulet au Sauté\, (Breaded\, sautéed chicken cutlet) Mother Sauces (Mornay and Béchamel)\, and of course\, quintessential Soufflé Au Chocolat.
URL:https://epicureansb.com/event/elegant-french-cooking-made-easy/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/gougeres-3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190120T150000
DTEND;TZID=America/Los_Angeles:20190120T180000
DTSTAMP:20260601T163951
CREATED:20181129T002524Z
LAST-MODIFIED:20190118T140454Z
UID:10000154-1547996400-1548007200@epicureansb.com
SUMMARY:Epicurean Culinary Test Kitchen
DESCRIPTION:Introducing the Epicurean Culinary Test Kitchen\nIn keeping with our mission of providing food and wine education\, Epicurean Santa Barbara is creating the Epicurean Culinary Test Kitchen! This culinary workshop brings together 5-6 intermediate to advanced home cooks who will each create a dish based on a chosen recipe. \nThink of all the recipes you wish you could make\, but haven’t found the time or occasion to make them! The ESB Test Kitchen gives chefs the opportunity to test a new interesting recipe in the company of fellow hobbyist cooks. Enjoy a glass of wine or cocktail\, observe and learn each others’ tricks and techniques\, and then sample each other’s dishes!  No pressure here…Some recipes will be winners and some will be duds. The best recipes we’ll share with club members with chefs’ notes\, so that others can expand their horizons as home chefs!Each ESB Test Kitchen Workshop is open to 4-5 attendees. Guests will register for an appetizer\, starter\, main\, side\, or dessert. They will bring with them all ingredients for their dish. If recipes require substantial prep (i.e. brining\, curing\, etc…) those preparations should be done in advance. The host will provide the kitchen\, tools\, culinary knowledge\, and will reach out to guests before the event to ensure they have all the required tools needed (i.e. blender\, wok\, meat grinder). ESB Staff will be on hand to assist in set-up\, clean-up\, stirring\, chopping\, mashing\, wine pouring\, or other culinary tasks. Our first Test Kitchen will be hosted by Judy Astbury! \nHappy Cooking!\nP.S. If you would like to host an ESB Test Kitchen in your own home\, please reach out to amy@epicureansb.com.
URL:https://epicureansb.com/event/epicurean-culinary-test-kitchen/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Test Kitchen
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2017/10/esb-cooking-class.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181206T173000
DTEND;TZID=America/Los_Angeles:20181206T193000
DTSTAMP:20260601T163951
CREATED:20181020T152212Z
LAST-MODIFIED:20190520T193959Z
UID:10000012-1544117400-1544124600@epicureansb.com
SUMMARY:Demo & Dinner with Chef & Author Pascale Beale
DESCRIPTION:Join ESB members and experience a demonstration and dinner by Chef  and cookbook author Pascale Beale\, one of Santa Barbara’s most acclaimed private chefs. \nTo benefit the Music Academy of the West\, ESB has bid on 6 tickets to her Cooking Demonstration Class and dinner. Enjoy food\, wine\, and atmosphere\, and get some wonderful ideas for your holiday entertaining! \nGuests will learn to prepare a seasonal menu featuring a salad\, main course\, and dessert – all dishes created Chef Pascale Beale. Held at the beautiful Reed-Interiors Downtown Santa Barbara showroom and their state-of-the-art gourmet kitchen. Zaca Mesa Winery will be providing wine for the evening. \nJoin members and friends and let’s kick off December with a fun culinary experience.
URL:https://epicureansb.com/event/pascale-beale/
LOCATION:Reed Interiors & Design\, 590 E Gutierrez St\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/10/DnuAz7IWwAYoXIc-e1540048754573.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4218261;-119.6874258
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Reed Interiors & Design 590 E Gutierrez St Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=590 E Gutierrez St:geo:-119.6874258,34.4218261
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181127T173000
DTEND;TZID=America/Los_Angeles:20181127T193000
DTSTAMP:20260601T163951
CREATED:20181020T152836Z
LAST-MODIFIED:20181126T050410Z
UID:10000013-1543339800-1543347000@epicureansb.com
SUMMARY:Grill Master Demo & Dinner with Ferno Grills
DESCRIPTION:Join ESB Members in a causal setting as Ferno Grills demonstrates their new gas grill that takes outdoor grilling to the next level. Enjoy grilled meats\, vegetables  and more as founder\, Peck Euwer and his team demonstrates the fire-wheel technology that lets you adjust the height of your burners—and the flame—so you can fast cook without burning and slow cook to perfection. Ferno Grills is a new local Santa Barbara company! \nWe invite all “Grillmasters” (and Grill-Rookies) to try out the Ferno grill themselves\, and meet the Ferno team. Peck Euwer will be sharing his story and inspiration behind the grill. \nFerno will be grilling up pork ssam lettuce wraps\, a variety of vegetables\, sides\, and more. ESB will provide wine\, sangria\, beer and non-alcoholic beverages; and guests are welcome to bring their own beverage of choice as well!
URL:https://epicureansb.com/event/ferno-grills/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/10/a9965b888a59b375c7ec09541d8ba87e-rimg-w2572-h1718-gmir-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181016T173000
DTEND;TZID=America/Los_Angeles:20181016T193000
DTSTAMP:20260601T163951
CREATED:20180921T145718Z
LAST-MODIFIED:20180926T183355Z
UID:10000153-1539711000-1539718200@epicureansb.com
SUMMARY:Farmhouse Cheesemaking
DESCRIPTION:Join ESB members for an educational and delicious evening with Chef Michelle Aronson as she demonstrates the science behind fresh cheesemaking\, and master the surprisingly straightforward techniques for making farm fresh cheeses in your own home! \nTogether attendees will make butter\, creme fraiche (which each guest will get to take home in jars provided)\, ricotta\, and mozzarella.  Each cheese will be paired with a different snack to enjoy throughout the class.  Guests will also enjoy adult beverages\, and a a spread of bread\, cheeses\, and veggies during the event as well. \n \nMICHELLE ARONSON | FARMER\, CHEF\, EDUCATOR\nI am a farmer\, chef\, and educator. I love sweet potatoes\, (Kerrygold) butter in my coffee\, potluck suppers\, and tidy rows of carrots. Food is my love language\, and I firmly believe in the power of home cooked meals to inspire\, heal\, and create community.
URL:https://epicureansb.com/event/farmhouse-cheesemaking/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/09/1484032311384.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181013T150000
DTEND;TZID=America/Los_Angeles:20181013T170000
DTSTAMP:20260601T163951
CREATED:20180824T171315Z
LAST-MODIFIED:20181003T205305Z
UID:10000148-1539442800-1539450000@epicureansb.com
SUMMARY:Creative Sauces & Dips
DESCRIPTION:Creative Sauces & Dips\nJoin chef Isa Bourbon and Lena Philkill as they demonstrate how to create delicious\, colorful and flavorful vegan dips and sauces. Learn how to plate and dress your own with an array of garnishes. All guests will personally garnish and take home a dip with their customized toppings\, and will enjoy a spread of delicious vegan sauces and dippers at the event. Adult beverages included! \nThis event is not just for vegans\, but for everyone!
URL:https://epicureansb.com/event/creative-vegan-sauces-dips/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/08/ultimate-vegan-snack-board-method-3pp_w1200_h1775-e1535130543882.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180912T180000
DTEND;TZID=America/Los_Angeles:20180912T210000
DTSTAMP:20260601T163951
CREATED:20180515T171258Z
LAST-MODIFIED:20180902T180053Z
UID:10000009-1536775200-1536786000@epicureansb.com
SUMMARY:Advanced Seafood Demonstration & Dinner
DESCRIPTION:Join the waitlist now! Click here to email ESB!\nIntimidated by oyster shucking\, sashimi\, or whole fish preparation?  Fear not fish lovers!\nAt this demonstration and dinner\, Chef Tiziano will show you how to source\, shuck\, store\, slice\, scale\, and savor seafood dishes that many home chefs are hesitant to prepare on their own…(Actually\, it’s not as hard as you think!) Guests will observe the preparation of each course\, and then enjoy each dish the chef prepares alongside seafood friendly beverages. \nTiziano Fioretti is the chef owner of Most Crudo. Originally from Rome\, Italy\, he moved to California to pursue his career as a chef and restauranteur\, and has managed and served as executive chef at multiple restaurants in the Los Angeles area. \nGuests will enjoy a meal and seafood friendly wines. Course by course Chef Tiziano will demonstrate the ease of working with the culinary world’s more intimidating ingredients such as uni\, whole fish\, and crudo (raw fish preparation). Take the mystery out of these ingredients and bring these upscale seafood dishes into your cooking repertoire. It’s easier than you think! \nMenu Items (subject to change):\nDemo: Oyster Shucking\nDish: Oyster Shooter and Homemade Cocktail Sauce\nDemo: Sashimi and Crudo Sourcing\, Storing\, and Preparation\nDish: Crudo Course TBA\nDemo: Whole Fish Preparation\nDish: Whole Roasted Fish TBA\nDemo: Santa Barbara Uni\nDish: Pasta Course TBA\n***Beverages Included***\n*This event features a set menu custom-created for the experience. Please include all food allergies upon registration. We may be unable to accommodate last-minute dietary restrictions.\n \n 
URL:https://epicureansb.com/event/seafood-demonstration-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/all-Crudo-1026-2-2000x1398.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180807T180000
DTEND;TZID=America/Los_Angeles:20180807T210000
DTSTAMP:20260601T163951
CREATED:20180502T135916Z
LAST-MODIFIED:20180807T131954Z
UID:10000003-1533664800-1533675600@epicureansb.com
SUMMARY:Cook Like A Farmer
DESCRIPTION:Shop like a farmer\, eat like a Chef!\nWhat does it mean to cook like a farmer?  In this class led by Chef Michelle Aronson\, guests will learn about shopping seasonally and how to utilize fresh herbs\, edible flowers\, vegetables\, animal proteins\, and and learn ways to reduce food waste.  A few hands-on volunteers will have the opportunity to prepare dishes with Michelle and learn basic knife skills.  The class will end with a family style dinner featuring the seasonal and colorful bounty of the market!
URL:https://epicureansb.com/event/cook-like-a-farmer/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/May11boxlittlegems.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
END:VCALENDAR