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DTSTART;TZID=America/Los_Angeles:20190202T150000
DTEND;TZID=America/Los_Angeles:20190202T180000
DTSTAMP:20260621T132223
CREATED:20181128T234353Z
LAST-MODIFIED:20190121T175531Z
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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
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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DTSTART;VALUE=DATE:20190208
DTEND;VALUE=DATE:20190211
DTSTAMP:20260621T132223
CREATED:20181130T162648Z
LAST-MODIFIED:20190120T163227Z
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SUMMARY:Wine & Dine Weekend in Paso Robles
DESCRIPTION:The ESB Founders are leading guests on a one of a kind wine experience in Paso!\nFrom Friday\, February 8th to Sunday\, February 10th\, a small group of ESB members will visit 7 top-rated wineries in Paso Robles. Several of these wineries\, including “members only” wineries like Law\, Denner\, Torrin\, and L’Aventure\, are planning special cellar\, library\, or estate tastings specifically for our members. \nThe registration fee for this excursion includes all wine tastings\, Friday and Saturday night dinner (wine included)\, Saturday lunch\, full transportation for Saturday’s events\, and Sunday Brunch. Guests are responsible for travel to and from Paso\, their accommodations\, and Saturday breakfast. ESB has acquired discount rates for two recommended hotels in the area. Throughout this excursion ESB Team will provide water & snacks\, and will assist in the transport and care of all members’ wine purchases.\nThe afternoon will start on Friday 1:00pm\, with a private tasting at Denner Vineyards at their exquisite tasting room and beautiful views. The original 96-acres of vineyards were designed and planted by John Crossland of Beckstoffer fame; and most recently the 2015 Ditch Digger and 2015 Dirt Worshipper were both awarded 95 points by Robert Parker. Following Denner will be Tablas Creek Vineyard\, where Jason Haas\, son of Tablas Creek Vineyard founder and renowned importer Robert Haas\, will lead guests through a private Estate tasting and brief tour of the barrel room.Friday and Saturday night dinners have been arranged for the group and all wine and food are included in the registration fee. Rather than prix fixe\, the menus have been designed to allow guests to order multiple courses\, share dishes\, and customize their meal based on their diets and personal tastes; (in the true Epicurean fashion). ESB will also bring some special wines to share with guests at both dinners\, and guests’ transportation has been arranged to and from their hotels.\nOn Saturday\, guests have the option of purchasing breakfast at their respective hotels\, or neighborhood restaurants. At 9:30 am all guests will be picked up for a day of tasting. The first stop is Law Estate Wines\, and their visually spectacular tasting room overlooking the 100% estate grown Law Family Vineyard. Assistant Winemaker Phillip Pfunder\, is personally designing “a memorable tasting experience” for the group. Following Law is L’Aventure\, where Chloe Asseo\, Winemaker Stephan Asseo’s daughter\, has also arranged for a cellar walk-through and special library pour. Following the tasting\, members will have a family style lunch comprised of artisan charcuterie\, cheeses\, and antipasti\, to enjoy with L’Aventure’s wines courtesy ESB. With bellies satiated and palettes inspirited\, we will finish the day with a private tasting with Winemaker Orion Stang of Dilecta\, whose interior facade features incredible post-modern artwork by his mother. Orion’s experience working under Eric Jensen of Booker\, and his culinary training makes him one of our favorite under-the-radar winemakers of the region. Following Dilecta\, we’re planning to sneak in a special visit to Jacob Toft Wines\, time permitting!On Sunday morning\, guests will pack up and meet at Thomas Hill Organics for brunch. (And what’s brunch without a little Rosé or Sparkling Wine?). After brunch will be the final winery of the weekend: Torrin Wines. Guests will taste through Viquel and Scott Hawley’s Lagom and highly sought after Torrin Wines in their brand new state-of-the-art tasting room\, looking over the Willow Creek District.The tasting at Torrin concludes the trip! Guests can opt to drive back to Santa Barbara or stay in town to visit one or more wineries. Amy and Keith plan to make the most of the weekend and visit one additional tasting room\, Booker\, and end the weekend with Burger Night at Chef Drew Terp’s restaurant\, Pico\, in Los Alamos. Join us\, won’t you? \nRECOMMENDED HOTELS\nUpon registration\, ESB will send codes and instructions for discounted rates\nAdelaide Inn – The Discount rate of $138.60/night\nAdelaide in offers humble\, yet spacious and comfortable accommodations and great service. This is an ESB favorite. The Adelaide Inn has set aside Executive King rooms and Double Queen rooms for Feb 8.-Feb 10\, 2019. \nAllegretto Resort – Discounted rate of $239/night \nAllegretto Resort is a luxurious hotel whose luxurious architecture and design is inspired by Ancient Rome and the Far East. Also on site is the Allegretto tasting room\, which is a great way to start the day if you arrive early. \nHotel Au Cheval – $525/night\nHotel Au Cheval is a boutique luxury hotel with only 16 rooms\, just off Paso Robles’ historic town square. It has thoughtfully designed and refined accommodations\, and fine dining options. Enjoy the outdoor wood- burning fireplaces with complimentary S’mores service in the evening\, as well as the Library\, Spa Treatment and Pony Club Wine Bar. Very limited availability. Walking distance from Hotel Au Cheval is Herman Story’s tasting room\, which is a great way to start the day if you arrive early. \nQuestions? Email amy@epicureansb.com\nLaw Estate Wines \nDowntown Paso Robles \nL’Aventure Vineyards \nDenner Vineyards
URL:https://epicureansb.com/event/wine-dine-weekend-in-paso-robles/
LOCATION:Paso Robles\, Spring St & 12th St\, Paso Robles\, CA\, 93446\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Lunch,Travel,Wine
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DTSTART;TZID=America/Los_Angeles:20190214T180000
DTEND;TZID=America/Los_Angeles:20190214T203000
DTSTAMP:20260621T132223
CREATED:20181228T181354Z
LAST-MODIFIED:20190127T235539Z
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SUMMARY:Champagnes\, Cremants and Raclette
DESCRIPTION:Celebrate February 14th with two essential Valentine’s day traditions: Champagne and Oooey Gooey\, Cheese…\n No\, Not Fondue\, but Raclette!…Ah\, two of Europe’s Greatest imports tangled together for a ESB Valentine’s day Rendezvous…How lovely….and delicious.\nStart the evening off with a tasting of boutique Champagnes and cremants\, hand-selected by ESB founders and board members (all available for purchase). The sparkling wines are from highly rated purveyors from the Champagne region\, with many producers who are certified from the European Union as Organic or Biodynamic. In addition they represent of wide range of styles and price points. These small batch champagnes are all elegant and approachable\, yet each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking techniques. \nCremants/Champagnes include:\nChâteau de Brézé – NV Cremant de Loire\, Blanc ($24)\nThierry Richoux – NV Cremant de Bourgogne ($35)\nRemi Leroy – NV Champagne\, Brut Rose ($68)\nGratiot-Pillière – NV Champagne\, Brut Tradition ($37)\nVincent Charlot – 2011 Champagne\, L’Or des Basses Ronces ($98)\n\nAt some point in the evening\, proceed towards the Raclette….\nRacelette is a Swiss cheese known just as much for its nutty\, full sweet \, and ridiculously creamy flavor as it is for its visual appeal. A half wheel of this cow’s milk cheese is placed in a Raclette Melter\, where a heat source melts the top of cheese into a bubbly\, oozy\, and crusted layer. \n \nLong ago Swiss laborers placed their cheese close to the fire until the cheese started to melt. Closely imitating this is the heating unit in a Raclette Melter.\nGuests will build a plate from a variety of vegetables\, breads\, meats\, cornichons\, and fruit. Once the cheese is ready\, it is then scraped off with a knife\, and cascaded over the accompaniments. ESB will have its own “Racletteur” present from C’est Cheese to serve guests a creamy scrape of cheese over their plates. \nThis event is an educational tasting\, a communal\, social dining experience\, and an indulgent and fun way to celebrate Valentine’s day.
URL:https://epicureansb.com/event/champagnes-cremants-and-raclette/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20190217T180000
DTEND;TZID=America/Los_Angeles:20190217T203000
DTSTAMP:20260621T132223
CREATED:20181113T170839Z
LAST-MODIFIED:20190216T171802Z
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SUMMARY:Yunnan Cuisine Dinner with Georgia Freedman
DESCRIPTION:Food Writer and Cookbook Author Georgia Freedman is leading ESB members on a unique culinary and cultural tour by preparing recipes from her newest cookbook: Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province. \nAs the Managing Editor for the award-winning food magazine Saveur\, Georgia and her husband lived in the Yunnan Province of Southwestern China\, where she studied the food cultures of the dozens of minority groups that populate that unique corner of the world. After traveling extensively through the Yunnan Province\, learning about the cuisine that has influences from Burma\, Myanmar\, Vietnam and Thailand\, Georgia collected recipes and stories that she has compiled into this cookbook. \nLearn about Yunnan cuisine and the culture\, and enjoy a two-course family style dinner\, featuring a variety of hot and cold dishes from the cookbook. Georgia will share her stories & cooking tips with the members\, and is offering a discount on the Cookbook when purchased with the event. \nDishes will include:\n1st Course (cold dishes)\nCold Rice with Beef\nGhost Chicken\nCucumber with Peanuts\nMulti-Colored Sticky Rice\n2nd Course (hot dishes)\nSteam Pot Chicken Soup\nStewed Beef with Sour Bamboo and Mint\nShao Kao Style Stuffed Eggplant\nStir-Fried Okra and Pressed Tofu\nStir-Fried Mushrooms with Sichuan Peppercorn Oil\nSteamed Rice…and more. \nBYOB (Bring Your Own Beverage)\nYunnan is the other China\, the place where the culture of the Han majority gives way to the traditions and histories of the country’s minorities. The province is the most diverse part of China culturally\, biologically\, and meteorologically. \nIt is a region of delicious foods. The area’s biodiversity and the many cultures thriving in this tiny bit of the world have come together to create a wide variety of food traditions. In addition to its amazing wealth of mushrooms\, the region is famous for its hams\, which rival those of Italy; its pickled vegetables\, which are especially popular in the province’s central regions; its many kinds of edible flowers\, which are cooked in soups and stir-fries; and its spicy chiles and Sichuan peppercorns. The province offers a seemingly endless array of things to eat\, and people from all over China travel there to enjoy its marvelous foods. In a food-obsessed country\, Yunnan is the food destination everyone wants to visit. \nCookbook Excerpt \nHowever\, there is really no such thing as “Yunnan food.” The province is so diverse that it contains a number of distinct styles\, each a reflection of a particular area’s natural resources and the cultural practices of the people who live there. In the tropical areas in the south\, grilled foods are common\, and most dishes are flavored with fresh herbs and searingly spicy chiles. Grilled foods and raw vegetable salads are also popular to the west\, along Yunnan’s border with Myanmar\, but the dishes there also reflect the influences of cross-border trade\, and many foods resemble Burmese dishes. In the east\, where Yunnan borders the provinces of Guizhou and Guangxi\, the food is milder and includes ingredients more commonly found in southern China\, while up north\, on the edge of the Tibetan plateau\, you’ll find hearty cold-weather foods as well as traditional Tibetan dishes like yak-filled momos. And in central Yunnan\, cooks combine these styles with flavors popular in nearby Sichuan\, adding lots of pickled vegetables\, dried chiles\, and Sichuan peppercorns to the mix. \nJoin us for a unique\, educational\, and interactive evening!
URL:https://epicureansb.com/event/yunnan-cuisine-dinner-with-georgia-freedman/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
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