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DTSTART;TZID=America/Los_Angeles:20180312T180000
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DTSTAMP:20260622T042156
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SUMMARY:The Eighth Annual March Mushroom Madness
DESCRIPTION:The Eighth Annual March Mushroom Madness at the Gourmet Dining Room at Santa Barbara City College. \nEpicurean Santa Barbara has reserved two tables for ESB members at the Eighth annual March Mushroom Madness! Come and join fellow club members at one of our two group tables. \nOne of Santa Barbara Culinary Arts’ most popular and best-beloved events\, it features mycologist extraordinaire Professor Robert Cummings and the delicious cuisine of Chef Randy Bublitz and the talented student chefs of the School of Culinary Arts & Hotel Management. \nMarch Mushroom Madness\, John Dunne Gourmet Dining Room\, SBCC\nYour admission–includes talk by Professor Cummings\, his insights\, hunting secrets and an educational\, amusing and informative slideshow\, cooking demos of multiple (fabulous!) mushroom dishes (Vegetarian and not)\, wine\, tax\, tip\, valet parking and the chance to socialize with SBCA members old and new. \nThis is a fundraiser for Santa Barbara Culinary Arts — all proceeds go to a Scholarship Fund for the SBCC Culinary Arts & Hotel Managements Students.\nLocation Details: \nThe John Dunn Gourmet Dining Room is located on SBCC’s East Campus.  See map below: \nStop at the Kiosk and let the attendant know that you’re attending MMM. Proceed straight ahead past the Administration (A) and Occupational Education (OE) Buildings (both on your left). Next on your left (after a gap for a path that leads across the bridge on your right) is the Earth and Biological Sciences (EBS) Building\,  Just as you pass EBS\, you should see a sign for “Secure Valet”.  Turn left between EBS and the SBCC Bookstore (CBS). The valet service is at the end of that short road. \nThe John Dunn Gourmet Dining Room is located in the School of Culinary Arts (SCA) Building immediately opposite to the entrance to CBS. \n\n\n 
URL:https://epicureansb.com/event/the-eighth-annual-march-mushroom-madness/
LOCATION:The Gourmet Dining Room – School of Culinary Arts SBCC\, 721 Cliff Drive\, Santa Barbara\, 93109\, United States
CATEGORIES:Dinner
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DTSTART;TZID=America/Los_Angeles:20180322T180000
DTEND;TZID=America/Los_Angeles:20180322T210000
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SUMMARY:Chef’s Table: Upscale Comfort Food! ~ Chef Drew Terp
DESCRIPTION:Epicurean Santa Barbara kicks off the Chef’s Table Series with Chef Drew Terp of PICO\, Los Alamos.\nJoin other ESB members for an intimate dinner with Chef Drew Terp\, as he brings a menu featuring “upscale comfort food!” \nChef Drew’s style of cooking is a tribute to the symbiotic farmer-restaurant relationship\, and incorporates his love of charcuterie and pasta making. Get a taste of not only Chef ’s favorite items from his restaurant\, but also unique dishes designed specifically for Epicurean Santa Barbara as a five-course tasting menu\, including a welcome glass of wine. \nWhat better way to enjoy culinary artistry than with fantastic local wines? For the full epicurean experience\, be sure to choose the optional wine pairing\, featuring 4 wines from Babcock Winery and Vineyards. Winemaker Bryan Babcock has hand selected wines with Chefs for the optional pairing\, and will be joining ESB Members at the dinner! Babcock Winery and Vineyards is a Santa Barbara focused 10\,000-case winery located in the Sta. Rita Hills. \n\nPeople who are in this county are excited about food. … We’re excited to be part of that conversation. – Drew Terp\n\n  \n \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.\n\n  \n  \n \nChef’s Table Series: Wine\, Dine and Let the Chef Shine!\nThe “Chef’s Table” events are intimate dinners held at either private homes or in restaurants and feature an acclaimed chef.  The chef has the opportunity to express his/her personal style of cooking\, all to the benefit of our members!  He/she will feature favorite dishes\, ingredients\, and techniques\, and will greet guests throughout the evening\, providing stories\, descriptions\, and conversation!  These dinners are limited to 10-24 guests\, and will always include an optional beverage pairing\, (Wine\, cocktails\, beer\, or all three!).\nMenu \n\nCelery Root Soup\, pine nut crumble\n2016 Sauvignon Blanc “Simpatico”\n\nRoasted Cauliflower\, house aged linguica\, 63º egg\, grana\n2016 Chenin Blanc “The Stoic”\n\nMushroom Salad\, house bacon\, peeled Manchego\n2009 Pinot Noir “Ocean’s Ghost”\n\nSeared Scallop\, Squid Ink spaghetti alla chitarra\, crispy guanciale\n2016 Chardonnay “Top Cream”\n\nBone-in Short rib\, braised local collard greens\, yukon potato risotto\n2005 Syrah “Nook & Cranny”\n\nCaramel Pot de Creme\, house marshmallow\, toffee crumble\n2014 Late Harvest Pinot Gris “Naughty Little Nectar”\n\n\nWine Pairing \nBabcock Wines ~ Santa Barbara\, CA\n\nCome For Food. Hang with Chef!
URL:https://epicureansb.com/event/chefs-table-drew-terp-of-pico/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20180326T170000
DTEND;TZID=America/Los_Angeles:20180326T193000
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SUMMARY:Firestone Barrelworks Beer Dinner at Barbareño
DESCRIPTION:Epicurean Santa Barbara has reserved two tables for ESB members at the Firestone Barrelworks Disaster Relief Beer Dinner hosted by Barbareno! \nEat and drink for a cause: Chef Justin Snyder has created a five course menu paired around the epic beers of Firestone Barrelworks. \n50% of all profits will be donated to Direct Relief to help the victims of the recent mudslides!\nChances are\, you’ve heard of wild ales\, or as they’re more commonly known: “sours”. We’ve teamed up with Barrelworks in Buellton to bring you a five-course dinner paired with an all-star sour lineup that will showcase the diverse awesomeness of wild ales and their symbiotic relationship with food. No matter your alcohol preference\, we’re sure this dinner will make a lasting impression and fuel your thirst for the wild side of the beer world. \nCome and join fellow club members at one of our two group tables!\nUpon arrival\, guests will be checked in and will immediately receive a welcome beer for our social half-hour before being seated for the first course. \nMenu\nSocial (1/2) Hour\nCharcuterie paired with Bretta Weisse\nsmoked & cured meats\, cheeses\, beer pickles\nFirst Course\nAgrestic Pickled & Seared Foie Gras paired with Bretta Rosé\nBarrelworks yeast-fermented sourdough\, cacao nibs\, micro greens\nSecond Course\nWalker’s Reserve Smoked Cheddar Soup paired with Luponic IPA\nbrûléed Winfield Farms lardo\, smoked Brussels\, sriracha\, IPA mist\nThird Course\nUni Carbonara paired with 2016 Lil Opal\n•squid ink pasta\, lardon\, San Joaquin Gold\, uni tongue\, fresno chile\nFourth Course\nLa Piccola Beef Cheek Pastrami paired with 2018 Feral One\n seared sauerkraut\, banyuls vinaigrette\, nasturtium 1000 island\, parsnip\nFifth Course\nSLOambic Sorbet paired with Walker’s Cuvée #2\nolallieberry\, cinnamon streusel\, merengue crisp\, Straus Family Chantilly
URL:https://epicureansb.com/event/firestone-barrelworks-beer-dinner-at-barbareno/
LOCATION:Barbareno\, 205 W. Canon Perdido\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Beer,Dinner
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