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: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 END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230214T180000 DTEND;TZID=America/Los_Angeles:20230214T210000 DTSTAMP:20260525T062523 CREATED:20221209T171451Z LAST-MODIFIED:20230209T165039Z UID:10000229-1676397600-1676408400@epicureansb.com SUMMARY:Be My ESB Valentine! DESCRIPTION:Be My ESB Valentine!\nCelebrate Valentine’s Day the Epicurean SB way…with the foods that celebrate “l’amour”. Starting with passed bites from Oysters to Strawberries to Foie Gras\, and ending with a buffet of delicious Valentine’s Day inspired food to enjoy with friends & significant others…Oh\, and there will be champagne…LOTS of champagne! \nStart the evening off with a tasting of boutique Champagnes\, sparkling wines\, and elegant passed hors d’oeuvres. The wines are hand-selected by ESB founders from highly rated purveyors from the Champagne region. Each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking styles\, yet are all elegant and approachable. With these sparkling wines will be luxurious bites; passed canapés inspired by romantic love and the love of fine fare. \nFollowing the passed appetizers will be a buffet dinner. Pour a glass of your favorite sparkling wine\, and enjoy a meal with friends and significant others. What better way to spend Valentine’s Day but through a social\, educational\, and indulgent evening. \n \nMENU\nHors d’oeuvres\nFoie Gras Torchon\nwith Pear Jelly on Buttered Brioche\nBeet Tartare\nFine Herbs\, Creme Fraiche on Filo\nPacific Gold Oysters \nYuzu Kosho Granita\nCrispy Halloumi\nwith Glazed Strawberries\nSun Dried Tomato & thyme Biscuits\n\nDinner\nBalsamic and Dijon Marinated Hanger Steak\nPotato Pave\nwith Fontina and Parmesan\nGinger and Herb Roasted Shrimp\nHijiki Seaweed Rice\nwith Pea Tendrils\nHerb Roasted Carrots\, Shallots and Brussel Sprouts\nCarrot-Tahini Puree\, Miso-Sesame Crumble\, Oregano Oil\nGem Wedges\nShallot vinaigrette\, Ricotta Salata\, Pecan Crumble\, Wine-soaked Cherries\n\n~Two Of Hearts Dessert~\nRed Velvet Roulade\nwith Raspberry Coulis\nDark Chocolate Roulade\nwith Chocolate Buttercream URL:https://epicureansb.com/event/be-my-esb-valentine/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/12/ESB-Valentine-1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230202T173000 DTEND;TZID=America/Los_Angeles:20230202T203000 DTSTAMP:20260525T062523 CREATED:20221209T173729Z LAST-MODIFIED:20230117T215050Z UID:10000228-1675359000-1675369800@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Peter McNee DESCRIPTION:ESB “TRUST” Dinner\nChef Peter McNee\n\nWe are excited to announce the First TRUST Dinner guest chef of 2023\, Chef Peter McNee\, Executive Chef of Convivo in Santa Barbara whose beautiful\, bright delicious food has a strong Mediterranean influence. Chef Peter’s food is best described as ‘Nomad Italian‘ as it strays from traditional Italian\, sourcing inspiration from other cultures’ cooking\, but at its soul remaining thoroughly Italian. Following an extremely successful culinary career at award winning restaurants in the Bay Area\, Chef Peter opened Convivo in 2016\, a staple of Santa Barbara’s culinary scene! \n \nThe Cuisine…\nThis experience will be a multi-course dinner including both individual and shared plates all full of variety\, color and flavor drawing from Morocco\, Portugal\, Spain\, and a touch of France! It wouldn’t be a Trust dinner without beautiful wines\, so bring your favorites to pair! Let Chef Peter share with you dishes crafted specifically for this event.  Food allergies will be accommodated at chef’s discretion. Please include in notes. \n \nAbout Chef…\nAfter graduating college\, McNee left his home state of Minnesota for California to pursue a career as a chef in San Francisco. While attending culinary school he worked at famed Stars and later at Tra Vigne in Napa Valley. Not satisfied with his stateside teachings\, Peter embarked on a yearlong culinary pilgrimage to Italy to cook with the ‘nonna.’ While living with host families\, cooking and traveling throughout the country\, he fell in love with Italian food and culture. Returning to the Bay Area\, he was drawn to iconic restaurateur Larry Mindel\, the founder of Il Fornaio restaurants\, and his shared passion for Italy. As Executive Chef at Poggio\, McNee and owner Mindel formed a lasting friendship and partnership. The restaurant has earned multiple 3-star reviews from the San Francisco Chronicle and placement within the coveted “Top 100 Restaurants in the Bay Area” rankings each year since 2008. At the tome Poggio was included in the 2016 Michelin Bib Gourmand list for the San Francisco bay area. In 2016 Chef Peter opened Convivo restaurant and bar at the Santa Barbara Inn\, 901 East Cabrillo Boulevard. Convivo\, whose name means ‘to come together’ and is the root word for the Latin term for ‘feast.’ McNee describes his style of food for Convivo as ‘Nomad Italian.’ “The foundation – our soul – is Italian but our destination is Santa Barbara and the menu draws from different styles and traditions along the way.” \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nTrust dinner are BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \n \n  URL:https://epicureansb.com/event/esb-trust-dinner-chef-peter-mcnee/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230114T180000 DTEND;TZID=America/Los_Angeles:20230114T200000 DTSTAMP:20260525T062523 CREATED:20221209T165756Z LAST-MODIFIED:20230114T154856Z UID:10000230-1673719200-1673726400@epicureansb.com SUMMARY:ESB Seasonal Supper ~ "Good Health Gathering!" DESCRIPTION:Epicurean SB Seasonal Supper\nGood Health Gathering!\n  \nAh\, the new year! A time to renew and recharge\, and return to a daily routine with healthy habits after the busy and indulgent holiday season. In celebration of the New Year\, Chef Amy’s Seasonal Supper will feature a healthier multi-course dinner suitable for those striving to scale back their calorie count\, while still enjoying flavorful food and the pleasures of eating out. There will still be cheese\, bread\, red meat\, (all in moderation)….and there will also be kale. \n“January flavors always bring to mind juicy citrus\, crispy greens and lighter fare; but our chilly days still call for something warm\, comforting\, and filling (especially as we wean ourselves off of holiday indulgences!). At this Seasonal Supper\, expect to see all the above as I’ll feature seafood\, leaner cuts of meats\, alongside inviting\, aromatic herbs and spices.”\n-Chef Amy \nSeasonal Suppers highlight the season’s bounty through a delicious 4 course plated meal. Starting with an amuse bouche\, followed by a starter\, main and ending with a dessert\, these dinners are the perfect balance between a casual dinner and upscale dining experience. Chef Amy will feature the local\, seasonal ingredients through her favorite techniques\, flavors\, and is always excited to share her creations with ESB Members! And of course\, it’s BYOB! \nM E N U: \nAmuse \nSeared Scallop with Truffled Edamame & White Soy  \nFirst \nTurkey and Smoked Pork Terrine with Accoutrements\n \nMain \nGrilled Baharrat Spiced Chicken Thigh \nTurmeric Coconut Broth\, Market Vegetables & Yam Noodles \nKeto Flatbread \nDessert \nFrozen Meringue Parfaits with Lime-Ginger Curd & Filo Krispies \n     URL:https://epicureansb.com/event/esb-seasonal-supper-good-health-gathering/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Health ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/Octo2-scaled.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20221204T180000 DTEND;TZID=America/Los_Angeles:20221204T210000 DTSTAMP:20260525T062523 CREATED:20221007T180237Z LAST-MODIFIED:20221121T174206Z UID:10000231-1670176800-1670187600@epicureansb.com SUMMARY:Chef's Table with Justin Werner: A Night of Luxurious Bites DESCRIPTION:Chef’s Table with Justin Werner: \nA Night of Luxurious Bites \nCast off your worldly cares and celebrate the earth’s abundant delicacies through a dinner unlike no other\, featuring Chef Justin Werner of Trust in Santa Ana\, CA. \nA this intimate 10-person chef’s kitchen table dinner\, Chef Justin will feature luxury ingredients such as lobster\, foie gras\, Kobe A5\, truffles\, white asparagus\, Blue Fin Tuna\, and decadent chocolate\, and also the inspiration and craft from his accomplished pedigree. And if you’ve attended any of his dinners before\, you know that Chef Justin’s charisma\, humor\, and clever culinary insight results in both an incredible dining experience\, and an entertaining one on all levels.  \nThe dinner will comprise of dishes imagined by Chef Justin from years of working in the best kitchens in the world. From his role as Sous Chef to Tom Colicchio for half a decade in NYC\, to his position at Thomas Keller’s Per Se\, an extended Internship at Noma\, and to maintaining two Michelin stars as a Sous Chef for Paul Liebrandt at Corton\, you’ll experience Michelin level cuisine with the presence of the chef at all times\, and execution and plating in full view. \nGuests will experience dishes and flavor combinations as unique as the ingredients themselves. You might be the only person to ever taste Santa Barbara Uni alongside Iberico Bellota at the same moment\, or components originally crafted by Thomas Keller and Joel Roubechon\, finished with a twist from Chef Justin’s own ingenuity. \nFour wine pairings will be provided for for the first several courses of the dinner.  For the main course\, we encourage guests to bring a bottle of their choice. Now is the time to pull out something special for this one-of-a-kind dinner!  \nLimited to 10 guests\, tickets are non-refundable. \nPrice is inclusive of food\, beverage\, tax and gratuity.   \nSo join us! And embrace a culinary soirée as we drop the curtain between front and back of house\, and offer our most magnificent dinner yet. Worldly (and seemingly heavenly) delights shall intertwine in decadent dishes; one after the other… \nOriginally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craftfor Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to the executive chef position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. Justin Werner is now the Executive Chef of Trust in Santa Anna. Much like ESB’s Trust dinners\, the restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations. URL:https://epicureansb.com/event/chefs-table-with-justin-werner-a-night-of-luxurious-bites/ LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/10/TastteofLuxury_Horizontal.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20221104T190000 DTEND;TZID=America/Los_Angeles:20221104T210000 DTSTAMP:20260525T062523 CREATED:20221007T172810Z LAST-MODIFIED:20221029T160451Z UID:10000225-1667588400-1667595600@epicureansb.com SUMMARY:ESB's Seasonal Supper DESCRIPTION:Epicurean SB “Seasonal Supper”\nJoin us for Chef Amy’s Inaugural Seasonal Supper\, a dinner highlighting the season’s bounty through a delicious 4 course plated meal. Starting with an amuse bouche\, followed by a starter\, main and ending with a dessert\, these dinners are the perfect balance between a casual dinner and upscale dining experience. Chef Amy will feature the local\, seasonal ingredients through her favorite techniques\, flavors\, and is always excited to share her creations with ESB Members! And of course\, it’s BYOB! (Attending the Anniversary Social Hour? Consider staying for this dinner!) \n“As we approach fall and the holiday season\, I’d like to reenvision some classic holiday dishes. Take the noble turkey\, usually a centerpiece and main at Thanksgiving; in this case I’ll give it the Italian treatment and use it as the base of a ragu\, served over sweet potato gnocchi. Green beans? Take them out of the casserole\, and into the salad bowl (which I believe they prefer)…Just a few teasers as to the direction of this dinner. I’m hungry\, and I hope you are too!” \n-Chef Amy  \n  URL:https://epicureansb.com/event/esbs-seasonal-supper/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/IMG_1185.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20221022T180000 DTEND;TZID=America/Los_Angeles:20221022T203000 DTSTAMP:20260525T062523 CREATED:20220715T173056Z LAST-MODIFIED:20221007T033739Z UID:10000087-1666461600-1666470600@epicureansb.com SUMMARY:¡Vino de España! DESCRIPTION:¡Vino de España!\nSpanish Wine Dinner\nTime to immerse yourself in the world of Spanish Wine and Food! Spanish Wine Importer Mike Miller will lead guests through Spain’s notable wine regions such as Ribero Del Duero\, Rioja\, Penedas and Cava. Alongside these Spanish wines guests will enjoy a dinner comprised of classic and modern takes on Spanish tapas\, as well as dishes featuring quintessential Spanish ingredients. From Croquettes to Manchego to Iberico Pork\, let ESB take you on a Spanish food and wine adventure (without leaving town!). \nStarting with a refreshing NV Brut Cava from Penedes\, and ending with an NV East India Solera Sherry\, this experience will cover 8 Wines spanning the most renown regions of Spain! Many of these wines have received 90+ from and James Suckling and Wine Advocate. Guests will have the opportunity to purchase wines at the end of the night. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries. URL:https://epicureansb.com/event/vino-de-espana/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/fbe0cb468ebf47784fd8b26af4021e7e_XL.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220916T180000 DTEND;TZID=America/Los_Angeles:20220916T203000 DTSTAMP:20260525T062523 CREATED:20220715T172021Z LAST-MODIFIED:20251011T153120Z UID:10000086-1663351200-1663360200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Amy Baer DESCRIPTION:ESB “TRUST” Dinner: Chef Amy Baer\nESB’s next Trust dinner will feature Chef Amy Baer Robinson\, Founder of Epicurean Santa Barbara. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with 6 courses of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThis Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes. URL:https://epicureansb.com/event/esb-trust-dinner-chef-amy-baer/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220826T180000 DTEND;TZID=America/Los_Angeles:20220826T203000 DTSTAMP:20260525T062523 CREATED:20220706T193210Z LAST-MODIFIED:20220723T145620Z UID:10000084-1661536800-1661545800@epicureansb.com SUMMARY:Sangiovese in the Heart of Tuscany DESCRIPTION:Sangiovese in the Heart of Tuscany\nJoin us for a side-by-side tasting of 8 stellar wines of Tuscany to Piedmont\, comparing the age\, style\, and varietal alongside a multi-course Tuscan inspired dinner. Epicurean Santa Barbara is exploring the regions of Northern Italy with a selection of 8 wines curated by our own longtime member Henry Chaney. \nIn 3 separate flights experience how Italy’s most popular red wine grape evolves in bottles sourced from two of its best known wine areas: Chianti Classico and Brunello di Montalcino. \nThe first flight will feature the young\, currently available vintages of 2015-2018; followed by flight two of similar wines from 2006-2007. In each of these there will be a Chianti Classico\, a Tuscan IGT and a Brunello from regions such as Fattoria di Felsina\, Marchesi Antinori\, Agricola Querciabella\, Talenti\, and Ciacci Piccolomina will be poured. \nThe final flight deviates from the all-Sangiovese theme by including the Nebbiolo grape from Barolo. Experience how two vintages from 1999-2001 enter their mature years.  Here we will compare a Brunello: 2001 Castelgiocondo Riserva with a Barolo 1999: Aldo Conterno Granbussia. \nThe dinner will he helmed by Chef Amy Baer Robinson\, with each flight accompanied by a course of delicious Italian cuisine. \n More information to come! URL:https://epicureansb.com/event/stellar-wines-of-northern-italy/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/italian-wine-labeling.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220810T180000 DTEND;TZID=America/Los_Angeles:20220810T203000 DTSTAMP:20260525T062523 CREATED:20220715T170241Z LAST-MODIFIED:20220723T145703Z UID:10000085-1660154400-1660163400@epicureansb.com SUMMARY:Group Dining at The Rare Society Steakhouse! DESCRIPTION:Group Dining at The Rare Society Steakhouse!\n  \nJoin us for a Group Dining Experience at the newly opened Rare Society Steakhouse in the Funk Zone! Here’s your opportunity to experience the restaurant\, taste several of the menu items such as their Truffle butter Parker house rolls\, 40-Day Dry Aged NY Strip\, and Wood Fired Broccolini\, without breaking the bank!  \nThe pricing is a deposit that calculates a variety of dishes\, tax\, gratuity\, corkage\, and shared bottles from ESB’s Cellar!  ESB members Keith and Amy Robinson will choose a variety of appetizers\, steaks and sides\, suited to attendees’ preferences.    \n(Should we go over the per person amount\, we’ll simply split the remaining amount on bill\, but we’ll do our best to stay within the projected budget!) \nGuests are responsible for additional beverages. \nSimply make your way to the restaurant\, and enjoy the steakhouse experience with fellow members and founders Amy Baer and Keith Robinson. URL:https://epicureansb.com/event/group-dining-at-the-rare-society-steakhouse/ LOCATION:The Rare Society\, 214 State Street\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/o-1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4145556;-119.6918679 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Rare Society 214 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=214 State Street:geo:-119.6918679,34.4145556 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220724T180000 DTEND;TZID=America/Los_Angeles:20220724T210000 DTSTAMP:20260525T062523 CREATED:20220522T154040Z LAST-MODIFIED:20220709T155051Z UID:10000083-1658685600-1658696400@epicureansb.com SUMMARY:Pair With Chef Rachel Wine Dinner! DESCRIPTION:Pair With Chef Rachel Wine Dinner!\nChef Rachel Ponce specializes in creating exquisite dinners where the wine list is the source of inspiration for the dishes! \nIn this exciting 6-Course\, 6 bottle dinner\, experience wine pairings through Chef Rachel’s unique and provocative perspective… \nRather than featuring similar flavors or aromas found in the wine; which can detract from the wine and change its flavor profile\, she chooses to feature contrasting flavors to complement and elevate the beverage\, which causes the palate to crave another bite\, followed by another sip…following by another…well you get the idea. For chef\, Wine is a component that completes the flavor wheel making a dish whole! \nThis perspective results in\, say\, a Paso Robles Graciano paired with Wagyu Ribeye with Royal Sturgeon Caviar\, Squid Ink Breadcrumbs\, and Caramelized Onion; or perhaps a Roussane & Grenache Blanc Blend paired with Coconut Polenta\, Asparagus\, Pea Shoots\, and Guanciale. \n…Isn’t this the way we all want to experience our food and wine pairings? \nFor that reason\, ESB has presented Chef Rachel with fabulous highly regarded wines from around the world showcasing a variety of fruit\, climates and terroir from Italy\, France and California! \nJoin us for a unique approach to a wine dinner; unlike any ESB has hosted before! \nMenu\nSorelle Bronca Extra Dry Prosecco \nPair With Beef Carpaccio\nsalt cured egg yolk\, smoked caesar dressing\, local greens \n2019 Demougeot\, Pommard Rouge\, 1er Cru Charmots\, Coeur des Dames (Pinot Noir)\nPair With Duck Confit\nduchess Potato\, aged manchego\, garlic\, balsamic\n2016 Booker Vertigo (GSM)\nPair With Mushroom Napoleon \nguanciale\, grilled corn\, creamed corn\, parmigiana reggiano crisps\n2020 Lewis Cellars Napa Valley Reserve Chardonnay\nPair With Melon\ncompressed melon\, lemon coulis\, chilled mint and melon soup\, creme fraiche\n2020 Berteru Cannonau di Sardegna\nPair With Raviolo Escargot\nsquid ink\, ricotta\, brown butter\, escargot caviar\n2012 Clendenen Family Vineyards Late Harvest Viognier \nPair With Dessert \nthyme and blood orange cake\, miso brittle\, mascarpone yogurt mousse\nChef Rachel is Edible Magazine San Luis Obispo’s resident chef and recipe developer\, and head of the popular Edible Test Kitchen. Rachel is also the chef and owner of Pair With\, in Paso Robles\, as well as a private chef that collaborates with local wineries\, farms\, and local establishments for dinners and pairing classes. URL:https://epicureansb.com/event/pair-with-chef-rachel-wine-dinner/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/05/Rectangular2.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220625T163000 DTEND;TZID=America/Los_Angeles:20220625T193000 DTSTAMP:20260525T062523 CREATED:20220511T134624Z LAST-MODIFIED:20220603T174702Z UID:10000223-1656174600-1656185400@epicureansb.com SUMMARY:Barrels & BBQ with Chef Justin West DESCRIPTION:Barrels & BBQ with Chef Justin West\nChef Justin West is back for a special treat! It’s BBQ time in Santa Barbara\, and this time we’ll be firing it up west coast style with influences from the South\, Midwest\, Oregon and California! Mark your calendar for a delicious summer feast! We’ll have BBQ staples like Smoked Brisket Ribs\, Chicken\, and Chicken and of course all the fixings\, such as cornbread with honey butter\, fresh\, bright and creamy slaw\, salads\, and more! \nAnd the beverages…Well it’s called Barrels and BBQ for a reason! ESB will pull a line-up of delicious BBQ friendly wines and beverages to enjoy alongside the BBQ feast! \nESB’s Amy Baer Robinson will be collaborating with Chef Justin West on the menu and sides. \nJoin us for the ultimate summer BBQ!\nMENU\nBeef Brisket\nSpare Ribs & Baby Back Ribs\nSmoked Chicken Thighs\nChef Justin’s BBQ Sauces!\nSides\nCornbread with Honey Butter\nGerman Dilly Potato Salad\nBlueberry and Feta Israeli Couscous\nSlaw with Cabbage\, Red Onion\, Shaved Fennel\nSweet And Salty Tahini Crunch Kale\nBlack Bean\, Corn and Red Pepper Salad\nGrilled Garlic-y Zucchini\nPassed Desserts\nChef Justin West is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009. URL:https://epicureansb.com/event/barrels-bbq-with-chef-justin-west/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:BBQ,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/05/file.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220619T163000 DTEND;TZID=America/Los_Angeles:20220619T190000 DTSTAMP:20260525T062523 CREATED:20220511T141409Z LAST-MODIFIED:20220603T170838Z UID:10000081-1655656200-1655665200@epicureansb.com SUMMARY:Bistro Musicale June 2022 DESCRIPTION:Join us for Bistro Musicale! An evening that blends chef-crafted food and wine with exquisite musical performances from world class music artists. This is an intimate multi-sensorial experience\, and opportunity to experience… \n…the two most del ectable art forms in complete harmony: Food & Music!\nInternational Concert Pianist and La Piazza Founder\, Jacopo Giacopuzzi will be joined by his sister\, International Concert Pianist Maddalena Giacopuzzi\, for another unforgettable evening of solo and duet piano performances. Chef Amy Baer Robinson will once again be preparing Italian-Californian dishes to enjoy in between performances\, and the wine will be flowing… \nMenu & Program\n \nThe Artists…\nJACOPO GIACOPUZZI \nAs a soloist and chamber musician\, Jacopo has performed recitals at major festivals and venues throughout the United States and Europe. Jacopo is a winner of 14 international competitions including the International Piano Competition San Dona`di Piave\, Ibiza International Piano Competition\, International Liszt Competition in Los Angeles\, and the Beverly Hills National Auditions. He has performed under the direction of world renowned conductors such as Dian Tchobanov\, Robert Wills\, and others. He has been invited to serve on competition juries and to give presentations\, masterclasses and concerts throughout the the world. \nMADDALENA GIACOPUZZI \n \nMaddalena Giacopuzzi has distinguished herself in the musical overview by winning the First Prize in several National and International Competitions and has performed at major festival and venues around the world. She began studying piano at the age of 5 years with Prof. Laura Palmieri and in April 2014 Maddalena graduated with the Master Degree with full marks\, laude and a mention of honour at the Conservatorio “C. Monteverdi” in Bolzano. In 2017 she completed the Artist Diploma at the Accademia Nazionale di Santa Cecilia in Roma\, with M° Benedetto Lupo\, receiving a scolarship offered by the Association Settimane al Teatro Olimpico. She was also named Fellow of the prestigious 2017 Music Academy Of The West in Santa Barbara\, California\, having the opportunity to perform\, work\, and collaborate with Guest Artists like Jeremy Denk\, Jerome Lowenthal\, Conor Hanick\, Robert Mc Donald\, and Stephen Hough. She is currently on the Piano faculty of the Conservatorio “G. Paisiello” in Taranto\, Italy. \nThe Chef…\nAMY  BAER  ROBINSON  \nAmy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, as well as regional American cuisine. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests.  During her time in LA she was given the incredible opportunity to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet. She also was given the opportunity to stage at the renowned restaurant Felix\, where she was offered a full time position. During her time in LA\, she also spent time at Scratch Kitchen’s Leviathan\, and interned with Chef Justin Werner at Porch and Swing in Irvine\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, Thomas Keller’s Per Se. Chef Amy is the Creative director for Epicurean Santa Barbara\, and provides dinners and chef services for many of the club’s events. \nThe Winemaker…\nPAOLO BARBIERI OF BARBIERI/KEMPE WINES \n \nBarbieri Wine Company was founded in 2005 by Master Sommelier Paolo Barbieri. Originally from Rome\, Paolo left Italy at age 22\, and after working in the restaurant industry\, later transitioned to sommelier – where he spent over thirty years managing numerous world class wine lists\, became a Master Sommelier\, and was exposed to the best wines in the world. \nPaolo’s exposure to the world’s wine inspired him to start making small (experimental) lots from Santa Barbara County in his garage in Las Vegas\, Nevada in 2003. The small wine press used in his initial batches can still be found in his tasting room today.  Paolo always loved the central coast for its wines\, and soon began crafting them in Buellton\, CA\, while commuting back to Las Vegas. In 2014\, Paolo and Erin decided “roll the dice” and go “all in” to pursue wine making full-time\, and left Las Vegas to open their tasting room in Los Olivos. Today\, Barbieri & Kempe wines have expanded to offer unique white and rose’ options as well as different varietals and blends. \nPaolo launched the Barbieri label in 2005.  He wanted his label to focus on Rhone Varietals\, so he began producing small lots of Syrah from Colson Canyon Vineyard in the Santa Maria Valley near Los Padres Nation Forest. In the following years\, Paolo added two new Syrah’s from Reeves Ranch and Three Creek Vineyard\, known today as Crown Point near the town of Los Olivos. Over the next 10 years\, Paolo and his wife Erin began expanding the brand by adding new Rhone varietals and red blends.  URL:https://epicureansb.com/event/bistro-musicale-june-2022/ LOCATION:Riviera Private Residence\, Santa Barbara\, CA\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,La Piazza,Music,Wine ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2021/12/Bistro_GlassnBlowfont.png 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:20260525T062523 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:20220423T170000 DTEND;TZID=America/Los_Angeles:20220423T193000 DTSTAMP:20260525T062523 CREATED:20220204T164953Z LAST-MODIFIED:20220304T145934Z UID:10000218-1650733200-1650742200@epicureansb.com SUMMARY:A Very Vegetarian-Indian Evening DESCRIPTION:A Very Vegetarian-Indian Evening\nESB member and culinary master Judy Astbury is sharing her Indian heritage and culinary refinement with an unforgettable evening of Vegetarian Indian cuisine- Don’t be fooled…While there may be no lamb\, chicken or seafood\, there will be plenty of spice\, flavor\, textures and incredible diversity… \nIn this intimate engagement\, 14 guests will be welcomed in a reception setting with passed appetizers and gin and tonics\, helmed by Cocktail specialist Jessica Garver. \nFollowing the reception\, guests will proceed to a family style seating with an incredible spread of vegetarian Indian fare. Think Dals\, Briyani\, colorful\, spice filled curries\, and more! And of course\, Indian beer\, and paired wines will be served. A truffle unforgettable meal! URL:https://epicureansb.com/event/a-very-vegetarian-indian-evening/ LOCATION:Yankee Farm Private Residence\, 526 Yankee Farm Road\, Santa Barbara\, 93109\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/02/vegetarian-feast-for-4-6.49b0982181cead054c20f5753ba7251d.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4098995;-119.7488247 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Yankee Farm Private Residence 526 Yankee Farm Road Santa Barbara 93109 United States;X-APPLE-RADIUS=500;X-TITLE=526 Yankee Farm Road:geo:-119.7488247,34.4098995 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220403T170000 DTEND;TZID=America/Los_Angeles:20220403T200000 DTSTAMP:20260525T062523 CREATED:20220225T170819Z LAST-MODIFIED:20220314T171648Z UID:10000217-1649005200-1649016000@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner 2022 DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nWe are excited to announce the return of ESB’s First TRUST Dinner guest chef\, Chef Justin Werner\, now the Executive Chef at TRUST in Santa Ana\, CA. \nOriginally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craft for Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to the executive chef position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. \nJustin Werner is now the Executive Chef of Trust in Santa Anna. Much like ESB’s Trust dinners\, the restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with shared plates featuring Chef Justin’s diverse cuisine with classic\, modern and international influences. Expect to see a variety of fresh locally sourced produce\, as well seafood\, pasta\, and red meat\, and inventive textures and generous use of spices\, sauces and rich\, but balanced flavors. His cuisine is both creative and approachable\, and always satisfying. \nCharismatic as he is talented\, Chef Justin is a witty personality whose sense of humor and insight into the culinary world will make this experience not only delicious\, but also very entertaining! \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe first Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes. \n\nThis event will be held outdoors at a private residence.\n \n\n  URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner-2022/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220308T180000 DTEND;TZID=America/Los_Angeles:20220308T200000 DTSTAMP:20260525T062523 CREATED:20211209T170928Z LAST-MODIFIED:20220224T031508Z UID:10000077-1646762400-1646769600@epicureansb.com SUMMARY:Risotto Perfected with Chef Andrea Girardello DESCRIPTION:Risotto Perfected with Chef Andrea Girardello\nFew dishes compare to a bowl of creamy\, tender\, perfectly cooked risotto!\nAt a casual evening with ESB Members and Chef Andrea Girardello from Aperitivo Wine Bar (and formerly Biltmore’s Tydes restaurant)\, learn how to make authentic Italian risotto! From the rice to the aromatics\, wine\, and diverse flavors\, guests can observe the process from start to finish\, and then savor risotto perfection following the demonstration. \n\nRaised in Milan\, Italy\, Andrea’s first exposure to wine occurred at an early age when his father’s uncle shared a batch of his own wine made in the hills of Liguria. His career in hospitality took him around the world providing him with over 20 years of hands-on education in wine\, working for a Michelin starred restaurant\, Relais & Chateaux\, and eventually at the Four Seasons Santa Barbara\, where Andrea and Brian met. Andrea’s professional background as well as his vibrant personality make him uniquely gifted to create an authentic Italian experience. These days he manages Aperitivo Wine Bar on Haley Street\, alongside another Biltmore alum\, Chef Brian Dodero. \nMenu to Come! URL:https://epicureansb.com/event/risotto-perfected-with-chef-andrea-girardello/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/IMG_3057.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220226T163000 DTEND;TZID=America/Los_Angeles:20220226T193000 DTSTAMP:20260525T062523 CREATED:20220121T163039Z LAST-MODIFIED:20220225T171411Z UID:10000221-1645893000-1645903800@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Robin Goldstein DESCRIPTION:ESB “TRUST” Dinner: Chef Robin Goldstein!\nWe are excited to feature Chef Robin for the 1st Trust Dinner of 2022. \nKnown for her vibrant\, Mediterranean flavors with influence from Greece\, Morocco\, and Spain\, Chef Robin’s cuisine will highlight the bounty of the Central Coast and deliciously prepared seafood and poultry. Robin lived in the Andalusian region of Spain for 5 years\, and traveled extensively throughout Eruope. She will share stories and dishes from her travels\, and create a multi-course meal inspired by her love of local produce and Mediterranean fare. This event is BYOB\, and will be held outdoors. In addition\, ESB will provide a welcome beverage and wine pairing for the first course! Join us as we continue to celebrate talented and passionate chefs though this unique and beloved ESB Dinner Series! \n \nThe Cuisine…\nAt this 4-Course Dinner\, guests will experience Chef Robin’s cuisine\, which is crafted with her love of full flavors\, diverse spice blends\, herbs\, rubs\, and sauces\, all while maintaining a perfect balance of ingredients. Her inspiration comes from her travels\, seasonal produce\, and culinary training at the CIA in New York\, and of course\, European traditions. From grilled vegetables\, to cured seafood\, to Moroccan Tagines\, Chef Robin’s food is always full of diversity and color!   Dietary Restrictions and Substitutions are politely declined.  \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (4+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence. We ask that all guests observe the latest face covering and physical distancing polices. Please respect the personal space of others. URL:https://epicureansb.com/event/esb-trust-dinner-chef-robin-goldstein/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220209T180000 DTEND;TZID=America/Los_Angeles:20220209T203000 DTSTAMP:20260525T062523 CREATED:20211223T173103Z LAST-MODIFIED:20220128T175727Z UID:10000215-1644429600-1644438600@epicureansb.com SUMMARY:Filipino Favorites with Joanna Lawlor DESCRIPTION: Filipino Favorites with Joanna Lawlor\nChef Joanna Lawlor will lead members through the flavor-packed\, diverse dishes of Filipino Cuisine! At this outdoor\, family style dinner\, Joanna will share her favorite Filipino dishes\, alongside family stories\, and cultural significance behind the cuisine! Bring your appetite and culinary curiosity! \nGuests will enjoy just such dishes as Chicken Adobo\, Crispy Lumpia Rolls\, Pancit noodles\, Filipino Fried Rice and more! If you’ve never had these Filipino favorites\, you are in for a wonderful treat! Event is BYOB as well! For Asian dishes\, we recommend beer\, Riesling\, crisp light whites\, or even medium to full bodied reds! URL:https://epicureansb.com/event/filipino-favorites-with-joanna-lawlor/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/BoodleBox-2.jpeg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220129T181500 DTEND;TZID=America/Los_Angeles:20220129T201500 DTSTAMP:20260525T062523 CREATED:20211223T172259Z LAST-MODIFIED:20220104T174958Z UID:10000214-1643480100-1643487300@epicureansb.com SUMMARY:Dining at Bell's DESCRIPTION:1-Star Michelin Dining Experience at Bell’s in Los Alamos!\nSeating is limited to 8 guests!\n\nJoin us for a 1-Star Michelin Dining Experience at Bell’s in Los Alamos!ESB members will be seated together in Bell’s heated outdoor\, covered patio. The pricing includes the 5-Course tasting menu (with multiple options)\, tax\, gratuity\, corkage\, and shared bottles from ESB’s Cellar! Guests are responsible for transportation to and from the restaurant\, additional beverages\, and supplemental charges (i.e. added caviar!) \nSimply make your way to the restaurant (carpool with friends!)\, and enjoy Chef Daisy Ryan’s Michelin starred Cuisine with fellow members and founders Amy Baer and Keith Robinson. If you are interested in sharing a ride or carpooling\, contact Amy. *Note: We will be adding events that day around this experience in the area\, stay tuned! \nClick Here For Menu\n\nBased in Los Alamos\, CA\, Bell’s is a family-run\, French-inspired bistro from Per Se alums Daisy and Greg Ryan. Since opening in March 2018\, they have received such accolades as Food & Wine Best New Chef\, Esquire’s Best New Restaurants\, and most recently the Michelin Guide\, with a 1-Star rating.\n \n\nMICHELIN Guide’s Point Of View\n\nThis invitingly rustic dining room is nestled within a historic structure—a former bank—with a blue door flanked by potted palms. Inside\, the furnishings exude a vintage vibe\, as evidenced by weathered tile floors\, whitewashed brick walls\, and metal signs. An open window offers a peek into the kitchen\, buzzing with casually dressed but attentive servers.\n\n\n\nAfter cutting their teeth at top NYC kitchens\, Daisy and Greg Ryan set sail for the west coast—settling into the confines of the Santa Ynez Valley. Dubbed as “Franch” (French with Californian accents)\, their particular skill lies in blending phenomenal product with focused flavors and methods. This is cooking that tastes as good as it looks\, shining a spotlight on local purveyors. Naturally\, crowds keep coming for their unpretentious dishes. Wild snails drip with luscious garlic and parsley butter\, while the Santa Barbara uni crêpe cake is layered with crème fraîche and caviar. Lamb en croûte may be next\, served over Calabrian chili aïoli with asparagus. The meat is tender and the aïoli perfectly cuts through the rich\, savory elements. \nDesserts are equally worthy—from a buttery gâteau Breton to black pepper cookies laced with dark chocolate. URL:https://epicureansb.com/event/group-dining-at-bells/ LOCATION:Bell’s\, 406 Bell St\, Los Alamos\, CA\, 93440\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/Bells-menu.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.7438828;-120.2793731 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Bell’s 406 Bell St Los Alamos CA 93440 United States;X-APPLE-RADIUS=500;X-TITLE=406 Bell St:geo:-120.2793731,34.7438828 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220119T180000 DTEND;TZID=America/Los_Angeles:20220119T200000 DTSTAMP:20260525T062523 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:20220113T180000 DTEND;TZID=America/Los_Angeles:20220113T203000 DTSTAMP:20260525T062523 CREATED:20211209T181437Z LAST-MODIFIED:20220104T192134Z UID:10000079-1642096800-1642105800@epicureansb.com SUMMARY:Bistro Musicale: Italian wine\, food\, and opera DESCRIPTION:Italian Wine and Food Paired with Selections from Italian Opera\, Piano Solos and 4-handed duets by Rachmaninoff\, Brahms\, Titov\, and more!\nJoin us for the return on Bistro Musicale! An evening that blends chef-crafted food and wine with exquisite musical performances from world class music artists. This is an intimate multi-sensorial experience\, and opportunity to experience… \n…the two most delectable art forms in complete harmony: Food & Music!\nProgram and Menu Announced!\n\n\nOur 5th Bistro Musicale\, happening on Thursday\, January 13th\, 2022 at 6pm\, will be showcasing concert pianist and rockstar Konstantin Soukhovetski\, in from New York\, together with Bistro Musicale founder and pianist Jacopo Giacopuzzi in an incredible solo and four hands performance. Pianists Jacopo and Konstantin will perform original transcriptions of arias from beloved Operas\, as well as piano solos and 4-handed duets by Rachmaninoff\, Brahms\, Titov\, and more! \nThe event will be held in a beautiful new location– the historic Peppers Estate in Montecito with its jaw-dropping ballroom! \nChef Amy Robinson (founder of Epicurean Santa Barbara) will be crafting some incredible food pairings with Winemaker Alison Thomson’s elegant Italian inspired wines from L.A. Lepiane. \nThe Artists…\nJACOPO GIACOPUZZI  \nAs a soloist and chamber musician\, Jacopo has performed recitals at major festivals and venues throughout the United States and Europe. Jacopo is a winner of 14 international competitions including the International Piano Competition San Dona`di Piave\, Ibiza International Piano Competition\, International Liszt Competition in Los Angeles\, and the Beverly Hills National Auditions. He has performed under the direction of world renowned conductors such as Dian Tchobanov\, Robert Wills\, and others. He has been invited to serve on competition juries and to give presentations\, masterclasses and concerts throughout the the world. \nKONSTANTIN SOUKHOVETSKI  \n\nHighlights of Mr. Soukhovetski’s career include appearances with Johannesburg Philharmonic\, Eastern Cape Philharmonic Orchestra\, Miami Symphony Orchestra\, and Richmond\, Austin\, Auburn\, Westmoreland\, Virginia\, and Asheville Symphony Orchestras. His solo performances have taken him to London’s Wigmore Hall\, New York’s Weill Recital and Zankel Halls at Carnegie Hall\, Phillips Collection in Washington\, DC\, and Zentrum Paul Klee in Bern\, Switzerland. Mr. Soukhovetski is an alumnus of The Juilliard School where he studied with Jerome Lowenthal. Born in Moscow to a family of artists he also studied at the Moscow Central Special Music School\, under the auspices of the Moscow State Conservatory with Anatoly Ryabov. Following the premiere of his transcription of Richard Strauss’ Four Last Songs at L’Esprit du Piano Festival in Bordeaux\, he has taken the work on tour in both South Africa and the United States. \nJoining us at Bistro Musicale will be Winemaker Alison Thomson of L.A. Lepiane Wines! Alison’s winemaking style applies traditional Italian methods with the fresh\, bold characteristics that make California winemakers legendary. Her wines reflect her Italian ancestry with the modernity of California winemaking. \n  URL:https://epicureansb.com/event/bistro-musicale-italian-wine-food-and-opera/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,La Piazza,Music,Wine ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2021/12/Bistro_GlassnBlowfont.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220112T173000 DTEND;TZID=America/Los_Angeles:20220112T200000 DTSTAMP:20260525T062523 CREATED:20211209T165904Z LAST-MODIFIED:20220103T202449Z UID:10000076-1642008600-1642017600@epicureansb.com SUMMARY:Diet Mythbusters! DESCRIPTION: Diet Mythbusters!\nIn a new series of events\, ESB is collaborating with Registered Dietician Gerri French\, RS\, RDN\, CDE to offer members events supporting a sustainable healthy lifestyle. \nIt’s the new year and the perfect time to dial in some new healthy eating habits! But with so much information out there\, how do you know what eating habits are actually healthy (especially for you)? Well now’s the chance to have all your questions answered and all those diet myths debunked! Gerri French will be educating guests on true healthy habits\, clearing the air on many common misconceptions. Chef Amy Baer Robinson and Gerri are designing a delicious multi-course dinner applying these concepts in easy ways\, and will be demonstrating recipes that will inspire you to have a heathy and happy new year! Menu to come! \nBring your questions and toss them into the “Query Crock”!\nThroughout the evening\, Gerri will pick questions from the pot to answer! “What is truly a ‘balanced diet'”? “Are bread and carbs actually bad for you?” “Is going Paleo a healthy way to shed pounds?” “Should I be using coconut oil or olive oil for a heart healthy diet?” “How does alcohol affect blood sugar?” (Drum roll… It lowers it!) This and more at an eye-opening\, delicious evening! *Please list any dietary restrictions in your registration notes. \nGerri French has been a clinical nutritionist\, nutrition and Diabetes educator and cooking instructor for 40 years; working at Sansum Clinic\, Santa Barbara Cottage Hospital and for Santa Barbara County as a Public Health Nutritionist. She is also the former Food and Nutrition editor of Diabetes Health Magazine. As the creator of the Santa Barbara Food and Farm Adventures Meet-Up group\, she also organizes farm tours around the Central Coast\, educating individuals on the importance of supporting local farms and freshly picked food. URL:https://epicureansb.com/event/diet-mythbusters/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Health ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/Diet-and-Nutrition_PHA_291968117.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20211208T193000 DTEND;TZID=America/Los_Angeles:20211208T220000 DTSTAMP:20260525T062523 CREATED:20210903T153113Z LAST-MODIFIED:20211011T153431Z UID:10000074-1638991800-1639000800@epicureansb.com SUMMARY:Chef Massimo's Italian Wine Dinner DESCRIPTION:Chef Massimo’s Italian Wine Dinner @ Caruso’s\nOnce again Caruso’s will host ESB members for a one of a kind dinner helmed by Chef Massimo that explores the relationship of Italy’s lesser known Italian wine regions and their culinary traditions. This will be a 5 star experience tasting menu and wine pairing! \nThe dinner will feature 10 courses crafted by Chef Massimo\, and Caruso’s Sommelier Daniel Fish will be serving 7 wines from select wine regions to pair with the dinner. As this is an exclusive experience on location at Caruso’s\, there are only 11 seats available. \nCongrats to Chef Massimo\, as Caruso’s was included in this year’s Michelin Guide! URL:https://epicureansb.com/event/chef-massimos-italian-wine-dinner/ LOCATION:Caruso’s\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/09/Carusos_Napkin-705x529-1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4207142;-119.6257641 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Caruso’s 1759 S Jameson Ln Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1759 S Jameson Ln:geo:-119.6257641,34.4207142 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20211023T173000 DTEND;TZID=America/Los_Angeles:20211023T200000 DTSTAMP:20260525T062523 CREATED:20210827T195122Z LAST-MODIFIED:20211004T062725Z UID:10000072-1635010200-1635019200@epicureansb.com SUMMARY:Eleven Eleven Wine Dinner DESCRIPTION:Eleven Eleven Wine Dinner\nESB could not be more excited to host a member favorite\, all the way from Napa Valley: Eleven Eleven Wines by winemaker Kirk Venge! \nJoin us for a seated dining experience with the Eleven Eleven team and Chef Robin Goldstein. The dinner will feature 6 of their incredible wines\, including Laki’s Cabernet\, accompanied by a delicious and exciting Mediterranean Wine Harvest inspired dinner! Eleven Eleven wines have ranked at the top of every ESB blind tasting\, routinely beating out wines double the price. Their full body\, complexity and character have made them one of the best kept secrets in Napa at an awesome price (for Napa!). Featuring a selection of their great Bordeaux and other adventurous varietals\, this is an opportunity not to be missed! \nGuests will have the option to pre-purchase a bottle of Eleven Eleven’s 2017 Laki’s Cabernet with their registration. All additional wine purchases will be made through Eleven Eleven at the event.\nThe Multi-course dinner will be helmed by ESB Favorite\, Chef Robin Goldstein\, whose colorful Mediterranean Cuisine and contemporary style is both eye-catching and delicious. For this meal she is harnessing the flavors of wine harvest\, and pairing dishes to the full flavors of Eleven Eleven wines! Vegetarians can be accommodated\, all other allergens are at the discretion of the chef. \nMenu\nRECEPTION\n2019 Dutton Ranch Chardonnay ($48)\n2018 Bacigalupi Pinot Noir ($65)\nCrab Beignets\n\n  \nDINNER\nFirst course: (Served Family Style)\nWine-Harvest Grilled Pizza\nRoasted Grapes\, Red Onion\, Chili Flakes\,Prosciutto\, Gorgonzola Dolce\nWith Local Salad Greens\n2018 Destin Estate Syrah ($70)\n 2018 Moss Creek Old Vine Zinfandel ($55)\n\nMain course:\nPorcini Mushroom Rubbed Grilled Sirloin Steak\nWith Herb Chimichurri Sauce\n\nSides: (Served Family Style)\nCauliflower Gratin with Caramelized Fennel\, Onion\, Gouda Cheese\nSeasonal Grilled Vegetable\n2018 Destin Estate Malbec ($70)\n 2017 Laki’s Estate Cabernet Sauvignon ($125)\n\nDessert course:\nChocolate Wine Truffles\nMulled Red Wine Ice Cream\n  \nEleven Eleven Winery’s passion for enriching life with friends\, culture\, great food\, and wine is what inspires them to celebrate the every day moments that make life extraordinary. \nFounded in 2012\, Eleven Eleven’s single vineyard\, single varietal wines are produced in a classic\, artistic style that embodies a belief in the purity and power of a varietal and its terror. Winemaker\, Kirk Venge\, is passionately committed to these principles in his art for production of their distinctive wines. \nWinemaker\, Kirk Venge\, crafts 100% varietal wines that prove the value in allowing the true expression of the single vineyard to shine through. These wines are elegant\, nuanced and always balanced. The time 11:11 symbolizes a perfectly balanced moment on the clock\, wonderfully represented in the wineries name. \n“My winemaking focus has always been ‘vineyard first’ and the  Eleven Eleven vineyards our ideal for producing exceptional fruit for a powerful expression of Napa Valley.” – Kirk Venge\, Winemaker URL:https://epicureansb.com/event/eleven-eleven-wine-dinner/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/08/1111Library_1184.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20211016T173000 DTEND;TZID=America/Los_Angeles:20211016T193000 DTSTAMP:20260525T062523 CREATED:20210827T194631Z LAST-MODIFIED:20211003T233001Z UID:10000071-1634405400-1634412600@epicureansb.com SUMMARY:What's Your Beef? DESCRIPTION:What’s Your Beef?\nHanger\, Ribeyes and Flanks\, oh my! Ever wonder what the real difference is in these cuts of meat? Now is the time to learn in this side by side tasting of both common\, and lesser-known cuts of beef! A steakhouse menu will will be so much easier to read after attending this delicious tasting! \n \nFrom Flank to New York to Bavette and Prime Ribeye\, guests will partake in a multi-course tasting accompanied by a few sides to cleanse their palate. ESB will be sharing a few of their favorite beef-friendly bottles as well! This event is also BYOB! Bring wines to enjoy on your own (or share with friends). \nFinally\, end the evening with a great Beef Debate among friends\, and a little dark chocolate and coffee to wash down all that luscious protein. URL:https://epicureansb.com/event/whats-your-beef/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/08/different-cuts-steak_0.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210922T173000 DTEND;TZID=America/Los_Angeles:20210922T213000 DTSTAMP:20260525T062523 CREATED:20210726T151910Z LAST-MODIFIED:20210903T155202Z UID:10000212-1632331800-1632346200@epicureansb.com SUMMARY:Progressive Wine Experience & Dinner ~ Samsara Wine Co. DESCRIPTION:Progressive Vertical-Horizontal Wine Experience & Dinner \nSamsara Wine Co.\nWe’re taking over the winery\, a first for Epicurean SB ~ 11 wines and a barrel tasting! \nIn this awesome immersive and progressive evening\, guests will taste 9 different Samsara wines side by side in 3 flights\, journeying through vineyards and vintages in a vertical and horizontal tasing\, all while exploring Samsara’s tasting room and winery throughout the evening. This exploration of vineyard variations\, varietals and by vintage is a unique and delicious way to learn all about the spoils of great central coast vineyards and the fruits of their labors. \nEnjoy multiple food and wine courses in different settings\, starting in the tasting room with a Rose and ending in the barrel room with a barrel tasting of upcoming wines! The dinner for the evening and will channel Italian and French inspired fare and end with a late harvest Viognier! \nThe experience…\nStarting in the Tasting Room\, enjoy Samsara’s Rosé\, followed by a Chardonnay vertical flight coursed with freshly baked brioche and cultured butter. \nGuests will then move outdoors to the large communal tables\, and and experience the Pinot Noir and Syrah vineyard designates in two horizontal flights alongside individual plated appetizers\, such as mortadella mousse\, fennel spiced cashews\, and aged pecorino with olive-grape tapenade; followed by a plated dinner entree\, with family style sides. \nFollowing dinner the group will venture into the cellar for a barrel tasting\, and last but not least\, the night will finish with a sweet ending and Samsara’s late harvest Viognier.\n \nWines\n2020 Rose – Santa Barbara County\nChardonnay\n2017 Chardonnay Zotovich Vineyard\n2018 Chardonnay Zotovich Vineyard\n2019 Chardonnay Zotovich Vineyard\nPinot Noir\n2013 Pinot Noir – Las Hermanas Vineyard\n2013 Pinot Noir – Rancho La Viña Vineyard\n2013 Pinot Noir – Cargasacchi Vineyard\nSyrah\n2014 Syrah – Melville Vineyard\n2014 Syrah – Zotovich Vineyard\n2014 Syrah – Turner Vineyard\nBarrel Tasting\nLate harvest Viognier\nThe entree\, an individually plated 33-layer Lasagna with Roasted Garlic Béchamel\, Authentic Beef & Pork Bolognese\, Rustic Tomato Sauce\, Italian cheeses and more\, will be accompanied by family style salads and sides! URL:https://epicureansb.com/event/progressive-wine-experience-dinner-samsara/ LOCATION:Samsara\, 6485 Calle Real Suite E\, Goleta\, CA\, 93117\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/07/Samsara.Winery.2P4A2494.Final_.Large_.WEB_.144.dpi_.Bottle.Branding.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4390259;-119.8516575 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Samsara 6485 Calle Real Suite E Goleta CA 93117 United States;X-APPLE-RADIUS=500;X-TITLE=6485 Calle Real Suite E:geo:-119.8516575,34.4390259 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210908T173000 DTEND;TZID=America/Los_Angeles:20210908T193000 DTSTAMP:20260525T062523 CREATED:20210611T145318Z LAST-MODIFIED:20210826T232508Z UID:10000205-1631122200-1631129400@epicureansb.com SUMMARY:Get Hooked Seafood Demo & Dinner - Fall 2021 DESCRIPTION:Get hooked on Seafood!\nESB is resuming it’s collaborations with Get Hooked to host a culinary demonstration on how to prepare seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nESB Founder\, Chef Amy Baer Robinson will host this culinary demonstration\, which will feature Squid\, King Salmon\, and Sea bass! The demonstration will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, techniques that are adaptable to other species of fish\, and tricks and recipes adapted from notable chefs and restaurants! Beverages will also be served. \nIn addition to the class\, guests have the option to pre-purchase two out of three of the featured frozen seafood selections to take home after the event\, so they too can prepare the dishes when they please! This is a great opportunity to sample Get Hooked’s Seafood program for those who are not yet members. \nAs a collaboration between Get Hooked and Epicurean Santa Barbara\, members of both entities are welcome to register for this event! \nPLEASE NOTE: This event is being held in a private home. The host kindly requires that all attendees be vaccinated.\n\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. Beverages will also be provided at this event. \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. While 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 URL:https://epicureansb.com/event/get-hooked-seafood-demo-dinner-fall-2021/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES: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:20210903T180000 DTEND;TZID=America/Los_Angeles:20210903T210000 DTSTAMP:20260525T062523 CREATED:20210611T123130Z LAST-MODIFIED:20210827T222458Z UID:10000206-1630692000-1630702800@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Justin West DESCRIPTION:ESB “TRUST” Dinner: Chef Justin West!\nESB’s next TRUST Dinner will feature Chef Justin West! \nChef Justin West is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009. \n \nThe Cuisine…\nAt this 6-Course Dinner\, guests will experience Chef Justin’s creative modern cuisine\, crafted with his love of cooking. His inspiration comes from the Santa Barbara market and local farmers\, years of working in his father’s BBQ joint in Oregon (staring at age 11)\, and classic French cuisine. From smoking and curing meats and fish to highlighting the season’s peak produce\, Chef Justin West’s food is always fresh clean\, delicious and satisfying!   Dietary restrictions will be accommodated at chef’s discretion. \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 3 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence. We ask that all guests respect the personal space of others. URL:https://epicureansb.com/event/esb-trust-dinner-justin-west/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210722T160000 DTEND;TZID=America/Los_Angeles:20210722T180000 DTSTAMP:20260525T062523 CREATED:20210528T222212Z LAST-MODIFIED:20210720T190813Z UID:10000207-1626969600-1626976800@epicureansb.com SUMMARY:Chef Massimo and The Proper Bolognese! DESCRIPTION:Chef Massimo and The Proper Bolognese!\n{Note Updated Start Time}\nFor the first time\, Chef Massimo Falsini is leading a demonstration for ESB members… \nLearn the age-old tradition of Tagliatelle al Ragù\, (also known as Bolognese)\, a rich and delicious slow cooked meat sauce which is one of the most celebrated dishes of Italy. From the dicing of vegetables to the pasta rolling\, observe Chef Massimo as he demonstrates the steps to create the best Bolognese. You’ll learn all the tips and tricks from a true master\, and of course\, enjoy his rendition of this legendary dish. Afterwards\, with all your new found knowledge\, try your hand at creating your own delectable Bolognese at home! Local Paso Robles and Santa Barbara Wines will also be served! Please Note: This is an indoor event! \n\nChef Massimo Falsini is the Executive Chef of Caruso’s at Rosewood Miramar Resort in Montecito\, CA. From a family of charcutiers\, Massimo began his culinary training at the age of 16 in Felice a Testaccio\, a historical Roman Trattoria\, and spent his youth in prestigious kitchens until reaching Harry’s Bar in Rome in 2004. Harry’s Bar was awarded a Michelin Star while Massimo was at the helm of the kitchen two years later. After many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 12 years ago. Chef Massimo then served as the Executive Chef at the Solage\, part of the Auberge Resorts Collection in Napa Valley\, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role\, Massimo held positions as the Executive Chef at the Four Seasons Resort Hualalai in the Big Island Hawaii\, and as the Executive Chef at the Waldorf Astoria Orlando. \n \nThe event will be held indoors at a private residence. We ask that all guests respect the personal space of others. URL:https://epicureansb.com/event/chef-massimo-and-the-proper-bolognese/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/05/Italian-Beef-Ragu-740px-Inside-the-Rustic-Kitchen-26.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210717T170000 DTEND;TZID=America/Los_Angeles:20210717T200000 DTSTAMP:20260525T062523 CREATED:20210319T171242Z LAST-MODIFIED:20210706T212943Z UID:10000068-1626541200-1626552000@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature none other than ESB Favorite…Chef Drew Terp! \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C. Most recently\, Chef Drew was co-owner and Chef at Pico in Los Alamos. While working under Chef José Andrés at Jaleo Washington DC\, Chef Drew learned the fundamentals of charcuterie where he produced chorizo\, buttifara\, and fresh sausages for the restaurant. He continued to develop his craft while working with Pig farmers in Spain; and continued producing a variety of charcuterie while executive chef at Pico\, in Los Alamos. Chef Drew has since left Pico and resides in San Diego. He is returning to Santa Barbara for one night only for an incredible 7-Course Trust Dinner. \nThe Cuisine…\nAt this 7-Course Dinner\, guests will experience Chef Drew’s style of cooking\, which is a tribute to the symbiotic farmer-chef relationship. He is also known for his incredible dishes featuring proteins\, fresh pastas\, and charcuterie. Anyone who has been lucky enough to attend one of Chef Drew’s previous dinners featuring Upscale Comfort Food\, Game Meat\, or his legendary Burgers knows of Chef’s Drew cuisine\, which has influence from Spanish\, Japanese\, Southern BBQ and Californian cuisine. He brings with him incredible flavors\, a wealth of experience\, and passion for creating incredible food. Dietary restrictions will be accommodated at chef’s discretion.\n \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 4 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others. URL:https://epicureansb.com/event/esb-trust-dinner-july2021/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT END:VCALENDAR