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DTSTART;TZID=America/Los_Angeles:20220113T180000
DTEND;TZID=America/Los_Angeles:20220113T203000
DTSTAMP:20260525T071400
CREATED:20211209T181437Z
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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
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DTSTART;TZID=America/Los_Angeles:20220112T173000
DTEND;TZID=America/Los_Angeles:20220112T200000
DTSTAMP:20260525T071400
CREATED:20211209T165904Z
LAST-MODIFIED:20220103T202449Z
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211208T193000
DTEND;TZID=America/Los_Angeles:20211208T220000
DTSTAMP:20260525T071400
CREATED:20210903T153113Z
LAST-MODIFIED:20211011T153431Z
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211023T173000
DTEND;TZID=America/Los_Angeles:20211023T200000
DTSTAMP:20260525T071400
CREATED:20210827T195122Z
LAST-MODIFIED:20211004T062725Z
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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
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20211016T173000
DTEND;TZID=America/Los_Angeles:20211016T193000
DTSTAMP:20260525T071400
CREATED:20210827T194631Z
LAST-MODIFIED:20211003T233001Z
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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
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210922T173000
DTEND;TZID=America/Los_Angeles:20210922T213000
DTSTAMP:20260525T071400
CREATED:20210726T151910Z
LAST-MODIFIED:20210903T155202Z
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210908T173000
DTEND;TZID=America/Los_Angeles:20210908T193000
DTSTAMP:20260525T071400
CREATED:20210611T145318Z
LAST-MODIFIED:20210826T232508Z
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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
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DTSTART;TZID=America/Los_Angeles:20210903T180000
DTEND;TZID=America/Los_Angeles:20210903T210000
DTSTAMP:20260525T071400
CREATED:20210611T123130Z
LAST-MODIFIED:20210827T222458Z
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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
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DTSTART;TZID=America/Los_Angeles:20210722T160000
DTEND;TZID=America/Los_Angeles:20210722T180000
DTSTAMP:20260525T071400
CREATED:20210528T222212Z
LAST-MODIFIED:20210720T190813Z
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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:20260525T071400
CREATED:20210319T171242Z
LAST-MODIFIED:20210706T212943Z
UID:10000068-1626541200-1626552000@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp
DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature none other than ESB Favorite…Chef Drew Terp! \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C. Most recently\, Chef Drew was co-owner and Chef at Pico in Los Alamos. While working under Chef José Andrés at Jaleo Washington DC\, Chef Drew learned the fundamentals of charcuterie where he produced chorizo\, buttifara\, and fresh sausages for the restaurant. He continued to develop his craft while working with Pig farmers in Spain; and continued producing a variety of charcuterie while executive chef at Pico\, in Los Alamos. Chef Drew has since left Pico and resides in San Diego. He is returning to Santa Barbara for one night only for an incredible 7-Course Trust Dinner. \nThe Cuisine…\nAt this 7-Course Dinner\, guests will experience Chef Drew’s style of cooking\, which is a tribute to the symbiotic farmer-chef relationship. He is also known for his incredible dishes featuring proteins\, fresh pastas\, and charcuterie. Anyone who has been lucky enough to attend one of Chef Drew’s previous dinners featuring Upscale Comfort Food\, Game Meat\, or his legendary Burgers knows of Chef’s Drew cuisine\, which has influence from Spanish\, Japanese\, Southern BBQ and Californian cuisine. He brings with him incredible flavors\, a wealth of experience\, and passion for creating incredible food. Dietary restrictions will be accommodated at chef’s discretion.\n \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 4 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-july2021/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210611T173000
DTEND;TZID=America/Los_Angeles:20210611T203000
DTSTAMP:20260525T071400
CREATED:20210319T184350Z
LAST-MODIFIED:20210519T155720Z
UID:10000210-1623432600-1623443400@epicureansb.com
SUMMARY:Goldbelly Extravaganza Dinner
DESCRIPTION:“Goldbelly Extravaganza” Dinner\nSince the pandemic many of the country’s top restaurants have taken “delivery” to the next level\, by offering their legendary dishes to order via the site Goldbelly. This site ships the dish to you\, (usually frozen)\, with specific re-heating and execution instructions from the restaurants. After testing the site with some of our favorite New York dishes and being more than pleased with the results\, ESB is planning the “Goldbelly Extravaganza” Dinner. \nThe United States of Goldbelly!\nThis experience will allow you to taste some of the best food from LA\, NYC\, Philadelphia\, Kansas City\, Austin and New Orleans all in one night! Start with Commander’s Palace Gumbo from New Orleans\, then sample the Korean Pork Ssäm from NYC’s Momofuku Ssäm Bar\, then proceed to sample some of the most sought-after barbecue in America: Franklin’s BBQ Brisket from Austin\, TX and ribs from Joe’s of Kansas City\, MO served with Woflgang Puck’s Truffle Mac\, and end with cake and ice cream…Ovenly’s Brooklyn Blackout Cake and Nancy’s Silverton’s Gelato sampler! \nESB has chosen several dishes from the site and the team will execute and curate a multi-course dinner which will feature a sampling of the best dishes from across the United States. In a time when you can’t go to the food\, the food comes to you! Some dishes are sure to impress\, and well\, others may not…That’s all part of the fun! \nTo top it off\, this experience is BYOB! So bring your favorite beverages to pair with this diverse and delectable dining experience! We’ll also provide the perfect welcome beverage. \nMENU\nZahav’s Hummus & Salatim Spread\nZahav – Philadelphia\, PA\nBeets with tehina\, Moroccan carrots\, twice-cooked eggplant\, pickled Napa cabbage\, spicy fennel\, and Matbucha\, Schug and Harissa\, Pita Bread \nCommander’s Palace Seafood Gumbo\nCommander’s Palace – New Orleans\, LA\nMomofuku Bo Ssäm\nMomofuku Ssäm – New York\, NY\nSlow cooked pork shoulder\, served with Momofuku’s Fried Rice\, Lettuce Wraps\, Potato Rolls\, and Ssäm Sauce \nFranklin BBQ Brisket\nFranklin BBQ; Austin\, TX\nSmoked Brisket\, Franklin BBQ Sauce \nJoe’s of Kansas City BBQ Ribs\nJoe’s of KC; Kansas City\, MO\nPork Spare Ribs\, Joe’s Kansas City BBQ Sauce \n…Served with\nWolfgang Puck’s Truffle Mac and Cheese\nWolfgang Puck Catering; Los Angeles\, CA\nWolfgang Puck’s Famous indulgent dish served annually at the Oscars an other high-profile catered events \nChoice of Dessert: \nBrooklyn Blackout Cake\nOvenly Bakery; Brooklyn\, NYC\nDark chocolate stout cake smothered in salted dark chocolate pudding buttercream. \nNancy’s Fancy Italian Gelato & Sorbetto\nNancy’s Fancy; Los Angeles\, CA\nA sampling of 6 artisan gelato and sorbetto\, crafted by James Beard award-winning chef Nancy Silverton. Flavors: Butterscotch Budino with a Caramel Rosemary Swirl\, Italian Custard with Marsala & a Citrus Caramel Swirl\, Mixed Berry with Greek Yogurt\, Amarena Cherry with Amaretti\, Chocolate Fondente with Dark Rum and Valrhona Chocolate Chips\, Coconut Stracciatella with Bittersweet Chocolate Strands \nJoin us for a dinner like no other…\n\n\nThis is an outdoor event to provide a safe curated experience. Guests will have a their own designated space at the venue\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain an appropriate distance!
URL:https://epicureansb.com/event/goldbelly-extravaganza/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/03/facebook-share-home-f02e00395c1533bb03f4c47199bae052ee2b9a72ad15905a0cf4b3fa5b6166ee.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210512T180000
DTEND;TZID=America/Los_Angeles:20210512T200000
DTSTAMP:20260525T071400
CREATED:20210319T184554Z
LAST-MODIFIED:20210508T010808Z
UID:10000209-1620842400-1620849600@epicureansb.com
SUMMARY:Amy's Oaxacan Experience
DESCRIPTION:Amy’s Oaxacan Experience\nStories and Secret Dishes from One of Mexico’s most Vibrant Culinary Regions\nJoin ESB Founder Amy Baer Robinson as she shares the dishes\, beverages and stories from her time in Oaxaca. Learn about the sacred Mole Negro and how it ties into the traditions of the Zapotec culture\, and taste the unique flavors only found in chihuacles negros\, authentic stringy Oaxacan cheese\, masa from Oaxacan corn\, unique herbs such as Hoja Santa\, and of course\, smokey mezcal. In this multi-course dinner\, you’ll swoon over the depths of flavors\, and leave with a new appreciation and taste for these sacred dishes. Oaxacan inspired beverages will be served alongside the dinner. \nSara Jaqua\, Founder of Gone Native Travel will be joining us for the event to share her stories\, expertise\, and enthusiasm of Oaxacan Food and Culture. \nMenu to come!\nThe event will be held at a private location\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/amys-oaxacan-experience/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/03/FB3F237F-D38B-4529-B842-D90815E17291.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210501T170000
DTEND;TZID=America/Los_Angeles:20210501T200000
DTSTAMP:20260525T071400
CREATED:20210319T172719Z
LAST-MODIFIED:20210423T132409Z
UID:10000069-1619888400-1619899200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef P.A. Tremblay
DESCRIPTION:ESB “TRUST” Dinner: Chef P.A. Tremblay\nESB’s May 1st TRUST Dinner will feature hometown favorite Chef PA Tremblay! For the first time ever\, Chef PA is creating his own 6-Course dream dinner for our members. Many of you are familiar with Chef PA through his charismatic demonstrations of locally sourced seafood\, his beautiful Italian braises and ragus made wild game meat from his hunting adventures\, or even authentic Japanese Ramen. But\, you have yet to experience Chef P.A’s cuisine…unleashed…without the influence of educational content or pre-selected wines. For those of your who think you may know PA…well\, think again!  \nThe Cuisine…\nAt this dinner you’ll experience flavors inspired from his Classical training\, his French-Canadian roots\, his travels throughout Europe and Asia\, his weeks of fishing off the coast of Alaska\, and of course\, his time as Chef de Cuisine at Julienne. Chef P.A. represents everything Epicurean treasures about food and beverage…He is a brilliant educator and an incredibly creative and expertly skilled chef. Yet he is always seeking to further his culinary knowledge as he experiments with new techniques; be it European style charcuterie\, or fermented “fish” sauce made from insects\, (with inspiration from Noma’s René Redzepi).*please note that this menu may contain gluten and dairy. As these are specialized menus\, modifications are politely declined. \nExclusive Kitchen Counter Experience…\nNow that limited indoor dining is permitted\, ESB is taking the TRUST dinner to the next level\, creating a dream experience for food enthusiasts! We are now offering 4 indoor Chef’s Counter seats. Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course\, hand outs from Chef PA as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! For this TRUST dinner\, proceeds from the kitchen counter seats will go to the Build the Kitchen fund! \nLet’s build the kitchen!!!\nAs Epicureans\, we appreciate the craft\, talent\, and determination that is required to make an artist (especially a chef or winemaker) successful. As many of you know\, our goal is not only to educate and inspire\, but to support those artists in our community and beyond. \nAs we continue into our 3rd year\, we’re supporting Chef PA and SBMS in their efforts to raise funds to build a professional kitchen that will have a major impact on our community\, education and ESB directly! \nWe want to gather members to support this project because of the impact this kitchen will have on future generations. Not only will the students benefit from this kitchen\, but non-profits\, independent chefs in need of a shared kitchen space\, and Epicurean Santa Barbara\, too\, would use the new professional space to host educational hand-on classes. This kitchen would shepherd in a new culinary-driven generation in our community. And as food enthusiasts of Santa Barbara\, we feel it’s only fitting to support ventures that benefit the future food enthusiasts of Santa Barbara. This is a realistic and tangible campaign\, and our support as a group will make Epicurean Santa Barbara become a driving force in the community. Chef PA is close to reaching his goal of raising $600\,000 to complete the kitchen at the school. We invite you to join us to help him and SBMS cross the finish line…Let’s get them there! \nIf you want to donate now\, you can! Add your desired donation in increments of $50 when you purchase your trust dinner ticket\, and 100% of those funds will go directly to the campaign. If you’re looking to make a large contribution and/or receive a tax deduction\, please contact PA Tremblay directly\, CLICK HERE or email Amy & Keith to arrange a meeting with Chef PA directly. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210313T170000
DTEND;TZID=America/Los_Angeles:20210313T200000
DTSTAMP:20260525T071400
CREATED:20210202T144318Z
LAST-MODIFIED:20210315T170644Z
UID:10000066-1615654800-1615665600@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Massimo Falsini
DESCRIPTION:ESB “TRUST” Dinner: Chef Massimo Falsini\nESB’s Second TRUST Dinner will feature  Michelin Starred Chef Massimo Falsini\, 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. \nThe Cuisine…\nThe dinner will feature Chef Massimo’s personal connection to his Italian upbringing\, including his pastas\, vegetables\, seafood and proteins\, as well as his enthusiasm for the resources of the Central Coast. Chef Massimo is known for utilizing the highest-quality ingredients sourced from neighboring farmers\, fishermen and ranchers. *please note that this menu will contain gluten and dairy. As these are specialized menus\, modifications are politely declined.  \n \nThe revenues of Chef Massimo’s dinner will be donated to No Kid Hungry\, a national campaign run by Share Our Strength\, a nonprofit working to solve problems of hunger and poverty in the United States and around the world. After 25 years of successfully investing in local nonprofits and helping find the best approaches to eradicating poverty and hunger\, Share Our Strength launched No Kid Hungry in 2010. The campaign includes food skills education\, school breakfasts\, summer meals\, and advocacy. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/trust-dinner-massimofalsini/
LOCATION:Private Location\, Santa Barbara\, CA\, 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:20210305T173000
DTEND;TZID=America/Los_Angeles:20210305T200000
DTSTAMP:20260525T071400
CREATED:20210113T143406Z
LAST-MODIFIED:20210315T170705Z
UID:10000063-1614965400-1614974400@epicureansb.com
SUMMARY:Sausage Making with Chef P.A. Tremblay
DESCRIPTION:The age-old technique of sausage making!\nChef P.A. Tremblay joins ESB once again to share the age-old technique of sausage making! Learn about the the spices\, herbs\, casings and the techniques to making sausages with the old-world traditions. With the right tools and Chef P.A.’s tips and tricks\, you too\, can make sausages on your own with a variety of proteins and seasonings! \nThe afternoon will start with a chilled beer\, or wine\, and guests will be served an entree of chef P.A.’s homemade crafted sausages and sauerkraut to enjoy during the demonstration. In addition to sausages\, Chef P.A. will also demonstrate the ease of making your own sauerkraut. No longer will you have to buy the pre-packaged version of this condiment; instead you’ll be able to dine on the probiotic filled\, floral\, briny condiment for your future sausage adventures! Each guest will even take home a jar of Chef P.A.’s Sauerkraut to enjoy at a later date (or with their leftovers!) \nProst!\nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/now-open-sausage-making-with-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/01/Bavarian-Sauerkraut-and-Sausage-Cleveland-Indians-MLB-Recipe-Series-IMG_4382.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210210T173000
DTEND;TZID=America/Los_Angeles:20210210T193000
DTSTAMP:20260525T071400
CREATED:20210115T175255Z
LAST-MODIFIED:20210208T175349Z
UID:10000064-1612978200-1612985400@epicureansb.com
SUMMARY:Fast\, Easy Comfort Food At Home
DESCRIPTION:Fast\, Easy Comfort Food at Home \nSometimes\, after cleaning your home\, doing your taxes\, or enjoying your lasted binge-worthy show or new movie release\, you just want to order your favorite comfort foods; whether it be pizza\, pasta or your go-to Asian takeout. \nBut what if you had a collection of some simple\, fast\, and delicious recipes at your fingertips for times like these? Recipes that require only a few tools\, minimal prep\, and that deliver those full\, comforting flavors in less time it takes for a restaurant order to arrive? you might be more likely to to find the energy to create a home cooked meal rather than order in! \nIn this demonstration\, you’ll learn just that! Amy is going to demonstrate three very simple recipes that will allow you to create rich\, tasty comforting dishes with ease and versatility. Not only do the recipes require few tools\, prep and clean-up\, (i.e. the Mac and Cheese needs but 1 Pot!) but Amy will also show you ways to embellish the dish with what’s in your pantry or fridge! \nSo stock your pantry with a few staple items\, and next time you find yourself craving some of your favorite foods after an Saturday afternoon of Netflix\, but don’t quite have the desire to harness your inner Julia Child\, you’ll be prepared with a defense of perfect recipes\, (just like that Chess mastermind Beth Harmon with her indomitable mental prowess and spellbinding eyes.) \nMenu\nGrandma Style Pizza with Fresh Tomatoes & Mozzarella\nSmokey Macaroni and Cheese with Garden Veggies\n‘Take-Out’ Style Peanut-Sesame Noodles\n\nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/fast-easy-comfort-food-at-home/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/01/Stovetop-Mac-And-Cheese.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210131T170000
DTEND;TZID=America/Los_Angeles:20210131T200000
DTSTAMP:20260525T071400
CREATED:20210103T210458Z
LAST-MODIFIED:20210127T055811Z
UID:10000062-1612112400-1612123200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nESB’s First TRUST Dinner features Orange County based Chef Justin Werner\, the Executive Chef at Porch and Swing in Irvine\, CA. Originally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craft for Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to his current position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. \nThe Cuisine….\nThis experience will be a 7-Course\, individually plated dinner (outdoor physically distanced) featuring Chef Justin’s regional American cuisine with classic\, modern and international influences. Expect to see a variety of fresh locally sourced produce\, as well seafood\, pasta\, and red meat\, and inventive textures and generous use of spices\, sauces and rich\, but balanced flavors. His cuisine is both creative and approachable\, and always satisfying. \nCharismatic as he is talented\, Chef Justin is a witty personality whose sense of humor and insight into the culinary world will make this experience not only delicious\, but also very entertaining. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe first Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include them upon registration\, and the chef will do his/her best to adjust the course to fit the restrictions. \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/02/200126Alpine_PlatingSpoon.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210116T163000
DTEND;TZID=America/Los_Angeles:20210116T190000
DTSTAMP:20260525T071400
CREATED:20201229T032327Z
LAST-MODIFIED:20210116T012327Z
UID:10000199-1610814600-1610823600@epicureansb.com
SUMMARY:Blind Tasting & Dinner: "Châteauneuf-du-Pape" of Paso
DESCRIPTION:Blind “Châteauneuf-du-Pape”of Paso Tasting & Dinner \nExplore the “Châteauneuf-du-Pape” of Paso Robles through a blind tasting of several Rhône Blends (Grenache\, Syrah\, Mourvèdre)  in a safe outdoor setting! \nLearn all about the diversity and beauty of these thriving central coast varietals and how they compare to their French roots. Taste through some of the best Paso has to offer (and a couple of French ringers too) and discover your favorites among a selection of wines without the bias of labels or price. Following the blind tasting will be a bottle reveal and dinner entree to continue the celebration of the Antipope’s gift to the world\, “Châteauneuf-du-Pape“. (This is an outdoor event limited to small number of guests to provide a safe curated experience.) \nThe Menu for this event will feature the delectable flavors of Italy!\nThe afternoon will start with individually plated Italian-inspired appetizers\, including freshly baked Focaccia\, Cacio-e-Pepe Pasta Bites\, Fregola Sarda\, and Italian Charcuterie and Cheeses\, prepared by ESB’s Chef Amy Baer Robinson. The dinner portion will feature individual Sicilian Grandma Pizza Pies with a bounty of toppings\, and Truffle Infused Caesar Salads. Buon Appetito! (Pies will feature both proteins and vegetables!)
URL:https://epicureansb.com/event/blind-rhone-blends-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/blindwine2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201114T160000
DTEND;TZID=America/Los_Angeles:20201114T183000
DTSTAMP:20260525T071400
CREATED:20201016T161213Z
LAST-MODIFIED:20201102T204027Z
UID:10000202-1605369600-1605378600@epicureansb.com
SUMMARY:Blind Cabernet Sauvignon Tasting & Dinner
DESCRIPTION:Blind Tasting & Dinner ~ Cabernet Sauvignon of Paso Robles \nExplore the Cabernet Sauvignons of Paso (a few Napas too!) through a blind tasting of 8 wines in a safe outdoor setting!\nYes\, your heard it right!…Cabernet Sauvignon and its band of blended brothers is a prime time varietal in Paso. The quality\, style\, value and sheer satisfaction is off the charts and ready to challenge your palette! There’s a whole lot more to Paso Robles than Zinfandel and Rhone varietals. Learn all about the Cabs of Paso and how they stack up to their Northern cousins in Napa and beyond. Discover your favorites among a selection of wines without the bias of labels\, or price. We’ll be tasting Paso blind with a few Napa “ringers” to keep us honest. These are serious wines for connoisseurs and beginners alike with price points ranging from $75-$165. Following the blind tasting will be a bottle reveal and curated dinner by Chef Amy Baer Robinson to continue the celebration of Cabernet Sauvignon. (limited to 9 attendees). \nThe Menu will celebrate the Steakhouse Experience with a dash of the Central Coast! \nThe Menu\, prepared by Chef Amy Baer Robinson will feature reinvisioned ‘vintage’ and contemporary bites for the appetizer course\, and classic steakhouse flavors for the main course following the Cabernet tasting. It’s an appropriate combination of luscious flavors to pair with the bold\, full-bodied wines; yet still approachable for a fun-filled evening of excellent wine drinking with friends. Cheers! \nDinner Menu\nAppetizer Course\nNut & Herb Cheese Spread\n(Goat Cheese\, Muenster\, Cultured Butter\, Toastlets)\nLamb Bacon\nWarm Flatbread\nCured Meats\nGrilled & Chilled Autumnal Vegetables\nPlated Dinner\nButcher’s Choice Steak\nSwiss Chard Cacio e Pepe\, Cabernet Jus\, Crispy Mushroom Slices\nserved with Battered Onion Ring Stack and Blue Cheese Sauce\nDessert du Jour
URL:https://epicureansb.com/event/blind-cabernet-sauvignon-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Dinner,Education,Epicurean Santa Barbara,Virtual / Online,Wine
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GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201010T140000
DTEND;TZID=America/Los_Angeles:20201010T203000
DTSTAMP:20260525T071400
CREATED:20200907T211013Z
LAST-MODIFIED:20201005T164533Z
UID:10000203-1602338400-1602361800@epicureansb.com
SUMMARY:Food & Wine of Italy's Campania Region
DESCRIPTION:Food & Wine of Italy’s Campania Region\n“I am head over heels about the food and wine of Campania! From made-that-morning bufala mozzarella to eggplant parmesan\, fritto misto\, to drooling over ragu Napoletana. And then there’s the wine! The noble\, incredibly age-worthy and enigmatic Fiano and Taurasi; as well as Piedirosso\, Falanghina\, Greco di Tufo and other crazy things that nobody knows about. Until now” … says the enthusiastic Sommelier Jessica Garver. \nThere are two options\, so choose your own adventure:\n1. Interactive Wine Class\nSommelier Jessica Garver will lead guests through an in-depth afternoon tasting of the wines from Campania\, paired with individually plated cheese\, charcuterie and antipasti from the region. \nFeatured Wines\nCiro Picariello Brut Contadino Fiano\n2018 Ciro Picariello Fiano d’Irpinia\n2009 Perillo Taurasi\n2017 Contrade di Taurasi Aglianico\n2. Four Course Dinner with Wines\nSommelier Jessica Garver and Chef PA Tremblay are reuniting once again to share traditional dishes and wines of the exotic Campania region with you. We are extremely excited to have Chef PA Tremblay once again share his talent with ESB members\, this time pairing his creative approachable style with the distinctive flavors of the Campania Wine Region. Chef has been a special part of the ESB family events including Winemaker Dinners\, Cooking Classes\, and Private dinners for members. Chef PA was the Chef de Cuisine of Julienne\, and is currently in charge of the SBMS Culinary Department. \nFeatured Wines & Dinner Menu\nCiro Picariello Brut Contadino Fiano\nToasted Baguette\, Fresh Ricotta\, Melted Caciocavallo\, Preserved Meyer Lemon\, Edible Flowers\n2018 Ciro Picariello Fiano d’Irpinia\nSeared Spot Prawns (or Ridgeback Shrimp)\, Grilled Corn\, Black Pepper\, Citrus Butter\n2009 Perillo Taurasi\nSmoked & Roasted Stuffed Pepper\, Boar\, Apple\, Garlic\, Fennel\, Greens\n2017 Contrade di Taurasi Aglianico\nMaccaronara Ragu Napoletana\, Braised Boar\, Raisin & Pine Nut Salsa\, Grated Ricotta Salata\nOnly 12 seats available for each! \nBoth events will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/food-wine-of-italys-campania-region/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/09/img80672.640x440.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200919T163000
DTEND;TZID=America/Los_Angeles:20200919T193000
DTSTAMP:20260525T071400
CREATED:20200731T180844Z
LAST-MODIFIED:20200907T221811Z
UID:10000194-1600533000-1600543800@epicureansb.com
SUMMARY:Blind Syrah Tasting & Dinner
DESCRIPTION:Blind Syrah Tasting & Dinner\nExplore the world of Syrahs (shiraz too!) through a blind tasting of 8 wines in a safe outdoor setting!\nLearn about this luscious full-bodied varietal\, and taste through the various regions and styles\, and discover your favorites among a selection of 100% Syrahs without the bias of labels\, or price. Following the blind tasting will be a bottle reveal and Dinner Entree to continue the celebration of Syrah. (limited to 9 attendants)  \nThe Menu for this event will feature the vibrant flavors of Spain! \nThe afternoon will start with individually plated platters of Spanish Tapas\, including Spanish Charcuterie and Cheeses\, Croquettes\, Empanadas\, Grilled and Braised Vegetables\, and more\, prepared by ESB’s Amy Baer Robinson. Spanish food and it’s full\, bright flavors play deliciously well with the smokey\, fruity intense characteristics for Syrah. The dinner portion will feature Spanish-Style Grilled Steak\, Seasonal Vegetables\, and Sides inspired by the Cuisine. Salud!
URL:https://epicureansb.com/event/blind-syrah-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/blindwine2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200911T173000
DTEND;TZID=America/Los_Angeles:20200911T193000
DTSTAMP:20260525T071400
CREATED:20200731T175240Z
LAST-MODIFIED:20200814T154346Z
UID:10000060-1599845400-1599852600@epicureansb.com
SUMMARY:Crafting Greek Mezze with Chef Robin!
DESCRIPTION:Crafting Greek Mezze with Chef Robin Goldstein!\nChef Robin Goldstein returns with more delicious recipes and stories of her travels…this time she is featuring Greece and the vibrant flavors of Mediterranean mezze! “Mezze” means small plates for sharing; often thought of as appetizers\, but with the fresh exuberant flavors and vast assortment\, mezze can be the entire meal. \nIn this seated\, outdoor demonstration\, learn how to create four Greek-inspired appetizers enjoyed alongside adult beverages. Chef Robin will demonstrate the recipes and techniques as she prepares mezze inspired by her travels and living abroad! Over the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on spice and flavor. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nRecipes and Mezze will include:\nChicken Spanakopita Koftedes\nWith Tzatziki Yogurt sauce\nFeta Phyllo Parcels\nWith Cretan Wild Thyme Honey and Crushed Pistachio\nWarm Flat Bread\nWith Potato Skordalia\nGarides Saganaki (Shrimp kebab)\nWith Tomatoes\, Feta + Ouzo\n*Menu subject to change based on ingredient availability \n \nA California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events\, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York\, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business.
URL:https://epicureansb.com/event/crafting-greek-mezze-with-chef-robin/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/4152.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200815T100000
DTEND;TZID=America/Los_Angeles:20200815T130000
DTSTAMP:20260525T071400
CREATED:20200620T152703Z
LAST-MODIFIED:20200805T205003Z
UID:10000059-1597485600-1597496400@epicureansb.com
SUMMARY:Farm Harvest Luncheon With Chef (and Farmer) Trent Shank
DESCRIPTION:Authentic Farm to Farm-Table! \nTrent Shank of Bear & Star and Fess Parker Farm\nTake a day trip into the valley\, and experience true Farm to Table luncheon\, limited to 10 guests with Chef (and Farmer) Trent Shank.   \nLocated at the Fess Parker farm (50 min from the city\, in the midst of wine country!)\, the morning will start with canapés\, a refreshment\, and farm tour which includes chickens\, berry patches\, and a bounty of incredible summer crops. Easy walking for everyone – just wear comfy shoes! \nFollowing the tour will be a seated 3 course lunch in an outdoor\, shaded location within the farm\, featuring all the seasonal harvest…from herbs\, to heirloom vegetables\, to farm fresh eggs\, and of course wine pairings. \nThe charismatic and warm-hearted Chef Trent will share the techniques\, inspiration\, and stories behind his dishes.  \nAll of you home cooks will be surely inspired by Chef Trent’s produce and lunch! Available for purchase will be farm fresh eggs\, lettuces\, tomatoes and more! (You never know what crops will be ready for harvest!) So take a home a farm box full of the day’s harvest for your own authentic farm-to-table creations. \nTransportation is not provided. Menu TBA. \n\nA native of Texas\, Chef Trent attended the New England Culinary Institute in Vermont\, and eventually moved to California for the beautiful weather and vast growing season\, and eventually became the Executive Chef of The Bear and Star Restaurant. Ready for a break from the kitchen and an itch to spend more time in the soil\, he was given an opportunity to operate the former Bear and Star Farm as The Farm at Fess Parker Home ranch.
URL:https://epicureansb.com/event/chefs-table-with-trent-shank/
LOCATION:Fess Parker Farm\, 6200 Foxen Canyon Rd\, Los Olivos\, CA\, 93441\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/trent-shank_1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.7426943;-120.1187434
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Fess Parker Farm 6200 Foxen Canyon Rd Los Olivos CA 93441 United States;X-APPLE-RADIUS=500;X-TITLE=6200 Foxen Canyon Rd:geo:-120.1187434,34.7426943
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200724T190000
DTEND;TZID=America/Los_Angeles:20200724T213000
DTSTAMP:20260525T071400
CREATED:20200620T151515Z
LAST-MODIFIED:20200710T201115Z
UID:10000057-1595617200-1595626200@epicureansb.com
SUMMARY:Winemaker Dinner: Orion Stang of Dilecta Wines
DESCRIPTION:Private 4-Seat Winemaker Dinner\n Orion Stang of Dilécta Wines\nFollowing the live Dilécta wine tasting.  Join Orion for an even more exclusive and elevated experience with a 5-Course Wine dinner\, limited to 4 guests. ESB Founder Amy Baer Robinson will design with Orion (who also has a culinary background) a dinner featuring beautiful flavors of gourmet cuisine that will pair in perfect harmony with Dilécta Wines\, bringing out the best of both. The dinner will also include additional current and Library vintages from Dilécta\, not featured in the tasting. \n \nFeatured Wines\n2018 MADDIE\n100% VIOGNIER\nBIEN NACIDO + LA VISTA + CALIZA VINEYARDS\n2017 TILLER\n100% GRENACHE\nBIEN NACIDO + MURMUR VINEYARDS\n2017 MATCH\n51% SYRAH 49% GRENACHE\nHARRISON CLARKE + BIEN NACIDO + MURMUR VINEYARDS\n2017 COOKIE\n85% PETITE SIRAH 15% SYRAH\nFRENCH CAMP + BIEN NACIDO VINEYARDS\n…and more!\n  \nAmy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena\, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, as well as James Beard Award wining chef Chef Kwame Onwuachi. In addition\, she has created and helmed meals and hors d’oeuvres for several ESB events.
URL:https://epicureansb.com/event/winemaker-dinner-orion-stang-of-dilecta-wines/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/75291128_541636693352574_1116339168897906200_n.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200708T180000
DTEND;TZID=America/Los_Angeles:20200708T203000
DTSTAMP:20260525T071400
CREATED:20200620T152250Z
LAST-MODIFIED:20200710T201136Z
UID:10000058-1594231200-1594240200@epicureansb.com
SUMMARY:Dish Up The Perfect Date!
DESCRIPTION:Dish Up The Perfect Date!\nFeaturing Samsara Wines & Epicurean Santa Barbara\nAt a private residence setting with ocean views limited to 12 guests\, taste through Samsara’s current and library vintages with Winemaker Matt Brady and Sommelier Lily Hays\, and observe and enjoy an elegant three-course dinner by ESB Founder\, Amy Baer Robinson. A perfect evening whether you are with a friend\, a loved one or dining solo! \nSamsara Wine Co. produces small lots of Pinot Noir\, Syrah\, Grenache and Chardonnay from carefully selected micro-sites within Sta. Rita Hill’s most distinctive vineyards. Their low-intervention\, pure approach to winemaking creates complex\, textural wines that perfectly balance power and elegance.\n \nGuests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nEach course will include both a conversation about the wine\, and a culinary demonstration of the featured dish. The event will cover even the finer details\, such as how to create an easy and attractive table-scape\, how to pick and pair appropriate wines\, and how to plan\, prepare\, and create a meal that brings the fine-dining restaurant experience to your own home (without the stress and extra clean-up!) At this seated\, interactive experience\, guests will enjoy three courses with four different wines\, and will take home recipe packets and preparation lists\, so that you\, too\, can recreate this date-worthy meal for a loved one! \n \n \nMenu\nPoached Lobster Salad with Vanilla Citrus Vinaigrette\nFarmer’s Market Stone Fruit\, Spring Mix\, Avocado\n2019 ROSÉ of MOURVÉDRE and GRENACHE\, SANTA BARBARA COUNTY\nHarissa Roasted Chicken Thigh with Tahini-Carrot Puree\nStewed Summer Vegetables\, Crispy Chickpeas\, Watercress\, Feta\n2014 PINOT NOIR – RANCHO LA VIÑA VINEYARD\, STA. RITA HILLS\nand 2014 SYRAH – MELVILLE VINEYARD\, STA. RITA HILLS\nWarm Camembert and Accoutrements\nThyme-Infused Honey\, Miso Glazed Cashew Corn\, Fresh Peaches\, Brioche\n2018 CHARDONNAY – STA. RITA HILLS\n*Menu Subject to Change based on ingredient availability\nMatt Brady first fell in love with Santa Barbara wine country as a college student at the University of California Santa Barbara. During that time\, He used available weekends to explore all that Santa Barbara County has to offer including\, of course\, wine tasting and wine education. Matt joined SAMsARA Wine Co. and took over winemaking duties in 2016\, after serving as Head Winemaker at Jaffurs Winery. His winemaking philosophy of minimum interference and maximum patience were a perfect match for SAMsARA’s award winning style. He especially loves spending time in the vineyards working with the farmers and vineyard managers to maximize the potential of the esteemed growing sites. \n\nLily Hays is the Director of Hospitality and Education for SAMsARA. She grew up in Santa Barbara and has always loved the wines of the area. After college\, she moved to Lake Tahoe to ski for a winter and then stayed there for 9 years during which time she completed her Certified Sommelier certification and UC Davis Viticulture and Enology Extension Certificate\, while working at the Lone Eagle Grille as a sommelier. Sommelier life made her realize how much she loves educating people about wines from around the world and continuing to learn with every new bottle opened. \nAmy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena\, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, as well as James Beard Award winning chef Chef Kwame Onwuachi. In addition\, she has created and helmed meals and hors d’oeuvres for several ESB events and provides Meal Preparation and Private Chef services to members of Epicurean Santa Barbara.
URL:https://epicureansb.com/event/dish-up-the-perfect-date/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/Samsara.Winery.2P4A2494.Final_.Large_.WEB_.144.dpi_.Bottle.Branding.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200626T180000
DTEND;TZID=America/Los_Angeles:20200626T203000
DTSTAMP:20260525T071400
CREATED:20200124T013905Z
LAST-MODIFIED:20200710T201143Z
UID:10000188-1593194400-1593203400@epicureansb.com
SUMMARY:Crafting a Moroccan Meal with Chef Robin Goldstein
DESCRIPTION:Crafting a Moroccan Meal with Chef Robin Goldstein\nAn outdoor\, summer-inspired demonstration cooking class and dinner that is informative\, stunning\, and delicious! Learn new recipes and techniques\, featured in Robin’s new cookbook\, as she prepares a meal inspired by her travels and living abroad! Over the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on spice and flavor. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nMoroccan cuisine is unique in many ways\, as it marries together sweet\, savory and spicy flavors. It can be both exotic and a feast for the eyes. In this class\, you’ll learn recipes inspired by this flavorful cuisine. The class will include traditional\, along with modern takes on classic recipes. The menu will highlight warm\, grounding recipes for any season. \nThe author of three cookbooks celebrating fresh\, seasonal California-Mediterranean cuisine\, and the creator of her signature line of salts and spice blends\, Robin is also in demand as a food stylist\, cooking instructor\, and commentator for print and visual media. \nA California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events\, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York\, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business. \nRecipes and Dinner will include\nMoroccan inspired Cocktail\nPreserved Lemon Tutorial\nSweet Potato Taktouka Tart\nChicken Tagine with Artichokes\, Preserved Lemon and Potatoes\nOrange and semolina cake with rose and pistachio\n \n 
URL:https://epicureansb.com/event/crafting-a-moroccan-meal-with-chef-robin-goldstein/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/01/pcr06110_Set49_0001comp_cf.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200311T180000
DTEND;TZID=America/Los_Angeles:20200311T203000
DTSTAMP:20260525T071400
CREATED:20200117T151725Z
LAST-MODIFIED:20200126T160704Z
UID:10000191-1583949600-1583958600@epicureansb.com
SUMMARY:Get Hooked: Spring Seafood Demo & Dinner
DESCRIPTION:Get hooked on Seafood!\nOnce again ESB is collaborating with Get Hooked Seafood and Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nChef P.A. Tremblay will lead the demonstration which will include appetizers and entrees featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. ESB will provide beverages. \nWhile seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.
URL:https://epicureansb.com/event/get-hooked-spring-seafood-demo-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/02/186728.3ab38a4dbf2ae1e9a3ee692b1d09b95e.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200229T170000
DTEND;TZID=America/Los_Angeles:20200229T203000
DTSTAMP:20260525T071400
CREATED:20200117T155530Z
LAST-MODIFIED:20200212T001219Z
UID:10000190-1582995600-1583008200@epicureansb.com
SUMMARY:Bistro Musicale: Italian Wine Dinner and Music of Italian Cinema
DESCRIPTION:Bistro Musicale: Italian Wine Dinner paired with Music from and Inspired By Italian Cinema\nJoin us for the first collaboration with La Piazza and experience an evening that blends Chef-Crafted\, Sommelier-helmed 3 course wine dinner with musical performances from world class music artists. This is intended to enhance the music through an intimate multi-sensorial experience. \n…The two most delectable art forms in complete harmony: Food and Music!\nWine will be provided by sommelier Jessica Garver from The Monk’s Table and the food will be prepared by Italian chef Nicolò Maganzani.  \nThe first Bistro Musical will feature Brahms Duo\, and Music from and inspired by Italian Cinema! Enjoy a 3 course Italian dinner and wine pairing inspired by the music and films\, interspersed with a multi-media performance of iconic classic and film music repertoire\, by pianist and La Piazza Founder Jacopo Giacopuzzi and Cellist Georgy Gusev. \nMusic Program:\nPart I: Classical\nJohannes Brahms: Sonata for Piano and Cello No.1 in E minor\, Op.38\nPart II: Music from Italian Cinema\nGabriel’s Oboe from the Mission\nSpeak Softly Love from Godfather\nLa Vita E` Bella Main Theme\nLove Theme from Cinema Paradiso\nPlaying Love from The Legend of 1900\nMi Mancherai from Il Postino\n\nA graduate of the famed Moscow Tchaikovsky State Conservatory in May 2012\, Georgy moved to Italy to study with Giovanni Sollima and earn a diploma of “Master of Cello” at Accademia Nazionale di Santa Cecilia in Dicember 2013. He performs at major festival and venues worldwide with world-renowned musicians such as Natalia Gutman\, Giovanni Sollima\, Enrico Dindo\, Rocco Filippini\, Monika Leskovar\, Boris Andrianov\, Eliso Virsaladze and many others. As a composer\, his original works have been used as a background for various shows by the Italian national television RAI and a few films. His first solo (as a cellist and composer) album Cello Drive was released by UK label North2North. He is also a founder of the “Creative Laboratory GOSH Projects”\, an Association of young musicians of Russia and the International Music Festival “Masters of Music” held each year in Moscow since 2013. \nJacopo has performed at major festival and venues throughout the U.S. and Europe including iPalpiti Festival in Los Angeles\, the Music Academy of the West in Santa Barbara\, Pianofest in the Hamptons\, Harmos Festival in Oporto\, Accademia Chigiana in Siena (IT)\, and the Mozarteum in Salzburg. In 2011\, Jacopo formed the “Mephisto Piano Duo” with Sergio Baietta\, and performed throughout Italy; and also has been performing regularly in duos with violinist Anastasiya Petryshak and clarinetist Alessandro Beverari. Winner of numerous international competitions including the International Piano Competition San Dona` di Piave\, Premio Crescendo in Florence\, International Liszt Competition in Los Angeles and Beverly Hills National Auditions\, Jacopo has performed recitals throughout Europe and the United States. In 2010 Mr. Giacopuzzi worked as collaborative pianist at the Royal Conservatoire of Brussels. Jacopo has been invited to serve on competition juries and to give presentations and concerts throughout USA and Europe. He studied in Weimar at the Liszt Hochschule\, earned his first Master`s Degree in Piano performance in 2009 under the guidance of Virginio Pavarana\, Master`s in Sound Design (with Mauro Graziani) at the Conservatory of Verona in 2012\, and in 2014 obtained his diploma at the International Piano Academy of Imola “Incontri col Maestro” with Leonid Margarius. Jacopo is a graduate in Piano Performance from University of Southern California (2016).
URL:https://epicureansb.com/event/bistro-musicale-italian-wine-dinner-and-music-of-italian-cinema/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,La Piazza,Music,Wine
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DTSTART;TZID=America/Los_Angeles:20200126T173000
DTEND;TZID=America/Los_Angeles:20200126T203000
DTSTAMP:20260525T071400
CREATED:20191217T015717Z
LAST-MODIFIED:20200126T174921Z
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SUMMARY:Food and Wine of the Alpine
DESCRIPTION:Food and Wine of the Alpine\nCome explore the food and wines from the tiny magical\, mountainous area of Alto Adige. Nestled in the very steep foothills of the Dolomiti alps\, this region produces some of the most complex white and interesting red wines of Italy\, along with incredible cheese and dishes like fried sage leaves\, baked mushroom crespelle (crepes)\, priest stranglers (green gnocchi) in butter sauce\, venison with berries\, and more. \nChef PA Tremblay is creating an incredible 6 course menu that captures the flavors and style of this luscious cuisine\, and Sommelier Jessica Garver will provide wine parings featuring the best of the region. \nMenu\nCheese Gnocchi\, Fried Sage\, Parmigiano Reggiano\, Butter\n2017 Baron Widmann Weissburgunder (Pinot Bianco)\nSpinach Crespelle\, Goat Cheese Bechamel\, Parsely\, Garlic\, Saba Vinegar\n2018 Ignaz Niedrist Sauvignon\nBarley Soup\, Smoked Pork Shoulder\, Potato\, Celery\, Carrot\n2018 Franz Gojer ‘Alte Reben’ Vernatsch (Schiava)\nSpaetzle\, Roasted Beech Mushrooms\, Sauteed Crimini\, Shallots\, Chives\, Speck Broth\n2018 Erste + Neue Lagrein\nOxtail Stew\, Broccolini\n2016 De Vescovi Ulzbach Teroldego Rotaliano\nWalnut Pudding\, Vanilla Whip Cream\nIl Mallo Nocino\nJoin us for a wintry food and wine adventure!
URL:https://epicureansb.com/event/food-and-wine-of-the-alpine/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20191228T173000
DTEND;TZID=America/Los_Angeles:20191228T203000
DTSTAMP:20260525T071400
CREATED:20191004T170156Z
LAST-MODIFIED:20191218T155128Z
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SUMMARY:Law Estate Wines Vertical Dinner
DESCRIPTION:Law Estate Wines “Black & White” Vertical Dinner!\nESB is hosting a very special Vertical Dinner with Law Estate Vineyards of Paso Robles with Chef Paul Osborne of Hotel Californian. Starting off with their Estate Rosé\, the line-up of wines will include taste 6 different wines from multiple vintages\, chosen to reveal the true characteristics of each wine; 13 wines total!  Three of the courses will be vertical tastings which include wines from the Black Label; which are usually available to members only. Menu just announced. See below for bottle line-up. \nMenu\nReception: Law Rosé 2018 \n1st ~ Beguiling Vertical: Cured Duck Prosciutto\nSpruce tips\, cardamom gastrique\, Jimmy Nardello relish\, Huckleberry preserves \n2nd ~ The Nines Vertical: Rosemary Cold Smoked Ocean Trout\nFennel soubise\, cape gooseberry\, Buddhas hand\, chive oil \n3rd ~ Estate Blends: Wild Boar Sugo\nGarganelli\, house made ricotta\, kumquat confit \n4th ~ Intrepid Vertical: Wagyu New York\nLocal chanterelle\, charred onion\, black current jus\, sea grass \nDessert: Truffles by Jessica Foster \n~~~ \nTo accomplish this\, the team at Law had to dig into their private library for some of their long sold-out wines\, which they are releasing exclusively to Epicurean Santa Barbara for this event. On behalf of Law\, Addie Pitts\, the Paso Robles icon\, along with the ESB team\, will be presenting the wines. \nLaw Estate Vineyards produces some of the highest rated wines in Paso Robles. Their wines are almost entirely reserved to allocation only\, yet they are sharing their some of they most sought after black label library selections with ESB just for this dinner. Law Estate Wines are on everybody’s list of the very top wineries of Paso Robles. Located on Peachy Canyon Road\, it is one of the highest vineyards in Westside Paso. As a result\, their estate fruit makes for some wonderfully intense\, yet balanced\, wines. The winery is almost completely solar-powered and it has the most beautiful tasting room. The wines emulate the styles of both the Rhone and the Priorat region of northeastern Spain. \n  \n \nServed alongside these wines will be a four-savory course dinner by Blackbird’s newest chef\, Paul Osborne. A Santa Barbara native\, Paul Osborne honed his skills in Bordeaux\, France\, and is leaving his imprint on the Central Coast’s most vibrant and cutting-edge culinary scene. Osborne most recently comes from the Rosewood Miramar Beach in Montecito\, California\, where he served as Chef de Cuisine managing operations for Caruso’s\, its flagship restaurant.  As Chef de Cuisine at Hotel Californian\, Osborne creates new menu concepts and oversees F&B operations across all culinary outlets. Menu to come!  \nReception\nLaw Rosé 2018\n80% Grenache\, 12% Graciano\, 8% Syrah\nThe dinner will feature a vertical of wines spanning 7 vintages:\nCourse 1 ~ Beguiling Vertical\nCured Duck Prosciutto\nSpruce tips\, cardamom gastrique\, Jimmy Nardello relish\, Huckleberry preserves\n2013 BEGUILING / 85% Grenache\, 15% Syrah\n2015 BEGUILING / 85% Grenache\, 15% Syrah\n2016 BEGUILING / 86% Grenache\, 14% Syrah\nCourse 2 ~ The Nines Vertical\n2011 THE NINES / 100% Grenache\n2012 THE NINES / 100% Grenache\n2016 THE NINES / 100% Grenache\nCourse 3 ~ Estate Blends\n2012 INTREPID / 95% Syrah\, 5% Grenache\n2014 BEYOND CATEGORY / 75% Syrah\, 13% Petit Verdot\, 12% Petite Sirah \n2016 ASPIRE / 86% Syrah\, 14% Grenache\nCourse 4 ~ Intrepid Vertical\n2013 INTREPID / 100% Syrah\n2015 INTREPID / 100% Syrah\n2016 INTREPID / 100% Syrah\nContinue your holiday celebrations with this incredible experience!
URL:https://epicureansb.com/event/law-estate-wines-vertical-dinner/
LOCATION:Hotel Californian\, 36 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4132794;-119.6898862
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