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DTSTART;TZID=America/Los_Angeles:20190118T173000
DTEND;TZID=America/Los_Angeles:20190118T203000
DTSTAMP:20260525T093809
CREATED:20181120T065412Z
LAST-MODIFIED:20190118T185241Z
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SUMMARY:Blind Wine Tasting and Fellowship Dinner
DESCRIPTION:Put your palate to the test at ESB’s Blind Wine Tasting & Fellowship dinner! \nGuests will come together to enjoy a “Fellowship Dinner”\, where each guest brings a food item (starter\, side\, or entree) to share family style…i.e. Potluck and sit down blind wine tasting of 6 red Rhone varietal wines. Members will gather\, taste three single varietals\, enjoy dinner\, then proceed to a blind tasting where palates and red wines will be put to the test. Don’t want to cook? No problem! Call up our friends at C’est Cheese\, Tino’s or Whole Foods and have them put together a cheese\, charcuterie\, or apertivo platter; or order a dish from your favorite restaurant to share with friends. \n\nThe theme of this blind tasting is: high quality Rhone varietal red blends vs. pure Rhone red varietals. Can you tell the difference between a 100% Syrah\, Mourvèdre\, or Grenache versus a blend\, such as a GSM? Whether a beginner or advanced super taster\, this blind tasting is a great opportunity to grow your wine knowledge and palate. The education doesn’t stop there…not only are your testing your palate\, but you’re putting the wine to the test\, correlating the perceived quality of a blend against that of a single varietal. What do you prefer? Why 100%? Why the blend? How do the varietals affect the overall flavor and aromatics of the blend?
URL:https://epicureansb.com/event/blind-rhone-wine-tasting-and-fellowship-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20181206T173000
DTEND;TZID=America/Los_Angeles:20181206T193000
DTSTAMP:20260525T093809
CREATED:20181020T152212Z
LAST-MODIFIED:20190520T193959Z
UID:10000012-1544117400-1544124600@epicureansb.com
SUMMARY:Demo & Dinner with Chef & Author Pascale Beale
DESCRIPTION:Join ESB members and experience a demonstration and dinner by Chef  and cookbook author Pascale Beale\, one of Santa Barbara’s most acclaimed private chefs. \nTo benefit the Music Academy of the West\, ESB has bid on 6 tickets to her Cooking Demonstration Class and dinner. Enjoy food\, wine\, and atmosphere\, and get some wonderful ideas for your holiday entertaining! \nGuests will learn to prepare a seasonal menu featuring a salad\, main course\, and dessert – all dishes created Chef Pascale Beale. Held at the beautiful Reed-Interiors Downtown Santa Barbara showroom and their state-of-the-art gourmet kitchen. Zaca Mesa Winery will be providing wine for the evening. \nJoin members and friends and let’s kick off December with a fun culinary experience.
URL:https://epicureansb.com/event/pascale-beale/
LOCATION:Reed Interiors & Design\, 590 E Gutierrez St\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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GEO:34.4218261;-119.6874258
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DTSTART;TZID=America/Los_Angeles:20181127T173000
DTEND;TZID=America/Los_Angeles:20181127T193000
DTSTAMP:20260525T093809
CREATED:20181020T152836Z
LAST-MODIFIED:20181126T050410Z
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SUMMARY:Grill Master Demo & Dinner with Ferno Grills
DESCRIPTION:Join ESB Members in a causal setting as Ferno Grills demonstrates their new gas grill that takes outdoor grilling to the next level. Enjoy grilled meats\, vegetables  and more as founder\, Peck Euwer and his team demonstrates the fire-wheel technology that lets you adjust the height of your burners—and the flame—so you can fast cook without burning and slow cook to perfection. Ferno Grills is a new local Santa Barbara company! \nWe invite all “Grillmasters” (and Grill-Rookies) to try out the Ferno grill themselves\, and meet the Ferno team. Peck Euwer will be sharing his story and inspiration behind the grill. \nFerno will be grilling up pork ssam lettuce wraps\, a variety of vegetables\, sides\, and more. ESB will provide wine\, sangria\, beer and non-alcoholic beverages; and guests are welcome to bring their own beverage of choice as well!
URL:https://epicureansb.com/event/ferno-grills/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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DTSTART;TZID=America/Los_Angeles:20181104T173000
DTEND;TZID=America/Los_Angeles:20181104T213000
DTSTAMP:20260525T093809
CREATED:20180413T145400Z
LAST-MODIFIED:20181102T172853Z
UID:10000001-1541352600-1541367000@epicureansb.com
SUMMARY:Epicurean SB One Year Anniversary Celebration
DESCRIPTION:Celebrate one year of culinary experiences\, exploration & education!\n \nTo celebrate one year of culinary experiences\, exploration & education\, the ESB team has been working hard to design an unforgettable evening that truly captures the essence of what it is to be an Epicurean Santa Barbara member: a night of “Pure Imagination!” \nThis whimsical evening will immerse you in a world of creative imaginations coming to life through chefs\, winemakers\, brewers\, distillers\, and musicians all wrapped up into a culinary and musical extravaganza! It’s our very own night at the Oscars with live music performances featuring artists from NYC & LA\, a festival gathering on the beautiful Court of Califia full of fantastic food & beverage purveyors culminating in a collaborative chef’s dinner in The Alhambra ballroom. Our favorite chefs and winemakers will be in attendance to celebrate with us. \nThe evening will begin with a pre-dinner interactive sunset festival gathering set on the beautiful Court of Califia. Enjoy crafted bites\, beverage tastings\, and chef demonstrations accompanied by live musical performances\, all under the lights.  The festival gathering will be followed by a multi-course plated dinner in The Alhambra ballroom presented by a collective of chefs and winemakers. This progressive dinner will include special live musical and theatrical performances to inspire the imagination and embody the Epicurean dream. We’ll be flying in broadway performers from LA and NYC as well as featuring  Santa Barbara locals. \nCollaborating Chefs & Restaurants\nChef Alex La Motte & Benjamin Kunert – Blackbird\nChef Drew Terp – Pico\nChef Robert Perez – Black Sheep\nChef Nick Bodden & Ron Allen – Beefhearts\nChef PA Tremblay – Julienne\nSanta Barbara Popcorn Co.\nTwenty-four Blackbirds Chocolate\nLe Sorelle Imports (Olive Oils) \n      \nWinemakers & Beverage Collaborators\nSanguis Wines\nJacob Toft Winery\nTablas Creek\nZeitgeist Cellars\nJamie Slone Wines\nDenner Vineyards\nDilecta Wines\nEleven Eleven Wines\nAnomaly Vineyards\nIan Cutler Spirits\nNight Lizard Brewing Company\nHallstein Water \n   \nMatthias Pippig – Sanguis         Jacob Toft – Toft           Mark Porembski – Zeitgeist \nPerforming Artists\n     \nWe are honored to have join us some amazing music talents from New York and Los Angeles as well as musicians from Santa Barbara. The progressive evening and dinner will include special live musical and theatrical performances to inspire the imagination and embody the Epicurean dream. From pop and classics\, to epic Broadway songs\, we’re all in for an inspiration musical treat! \nKatie Fritzke\nKatie Fritzke is a multi-faceted vocalist based in Santa Barbara\, California. She has recorded and performed with award-winning artists such as Kenny Loggins\, Monte Schultz\, and has toured through the U.S.\, Europe\, and Asia with bands and diverse music ensembles. \nAlex Goley\nAlex Goley is a singer and actor out of New York City. Aside from his career in theatre\, he can be found performing with his NYC based band “Po’ Boys”. Previous roles include Tommy (The Who’s Tommy)\, Tobias Ragg (Sweeney Told); Huck Finn (Big River\, TheatreWorksSV)\, and Prince Edward (Richard III). \nJennifer Julian (Master of Ceremony)\nWith a successful background in creative development\, direction and performance\, Jennifer Julian has worked alongside such greats as Eric Idle (Spamalot)\, Art Garfunkel\, the late great Sydney Pollack\, Mike Nichols and Robin Williams.  Jen is parlaying both her creative and producing skills into film\, tv and the digital space with her seasoned producing partner\, Holly Payberg\, and the recent launch of June Bug Pictures. \nAshley Rose\nSelect NYC credits: Junk: A Rock Opera (Joe’s Pub)\, Standby (Cynthia\, FringeNYC and Gallery Players)\, NightOfTheLivingDead the Musical (Richard Shepard Theatre). Regional: Ghost (Molly)\, Next to Normal (Natalie)\, Hair (Sheila)\, Ring of Fire (Trenna)\, and Always… Patsy Cline (Patsy Cline). Ashley is also an award winning singer-songwriter whose song “Trace of You”\, climbed the Billboard Dance Chart to #22. \nMatt ShingledeckerMatt is thrilled to be working with Amy and Keith again after having first collaborated with them on their award-winning NYMF show Standby and the cast album that followed. Currently touring the US and Canada as Enjolras in Les Miserables. Broadway: Wicked (Fiyero)\, West Side Story (Tony – Featured in Arthur Laurent’s Memoir “The Rest of the Story: A Life Completed)\, Spring Awakening. Off-Broadway: Rent (Roger – Original Revival Cast). Tour: Wicked (Fiyero) and Spring Awakening (Georg). \nSamantha Eve\nRecent acting credits include Oklahoma (Kate) at Opera San Luis Obispo\, Merrily We Roll Along (Evelyn) at Rubicon Theatre Company\, The 25th…Spelling Bee (Olive Ostrovsky) with Elite Theatre Company\, Arsenic and Old Lace (Elaine) with SBCC Theatre Group\, and American Idiot (Heather) with Out of the Box Theatre Company. Samantha is also the Artistic Director of Out of the Box Theatre Company in Santa Barbara\, CA. and has been the recipient of Indy Theater Awards for her direction of Spring Awakening\, Next to Normal\, BARE\, Andrew Lippa’s The Wild Party\, and The Rocky Horror Show. www.outoftheboxtheatre.org \nWe invite you to come with us on an artistic culinary journey limited only by your imagination.\n \nWe’ll look back at our greatest moments and to those great moments yet to come! We will also announce highlights of our upcoming 2019 event schedule and honor some very special members and guests\, so join us for a magical night with the entire ESB family! This is an all member event not to be missed! \nTicket Options\nEPIC “Golden Ticket” Includes (Limited Quantities)\n• Private rooftop sunset reception with special guest chef and winemaker (begins at 4:30pm) \n• Access to ESB “VIP Member” reception (begins at 5:00pm)\n• Pre-dinner interactive food & wine festival with chef demos\, beverage tastings and more…\n• Multi-course wine dinner and music performances by NYC & LA performing artists\n• Priority dinner seating at EPIC tables with chefs\, winemakers\, and more…\n• Exclusive wine pouring at dinner only for “Golden Ticket” holders in addition to the featured dinner wines\n• Personalized keepsake menu & program\n• Special EPIC gift package ($150 value)\n• 25% off Hotel California room rates for “Golden Ticket” holders only! (email ESB for discount following event registration)\nStandard Ticket includes\n• Pre-dinner interactive  food & wine festival with chefs demos\, beverage tastings and more…(“VIP Members” automatically receive Early Bird access at 5:00pm)\n• Multi-course wine dinner and theatrical performances by NYC & LA performing artists\n• Member gift package ($100 value)\n• Keepsake menu & program\n*Vegetarian and Gluten Free options will be available. Please notify ESB upon registration.
URL:https://epicureansb.com/event/esb-1st-anniversary-celebration/
LOCATION:Hotel Californian\, 36 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Beer,Celebration,Cocktails,Dinner,Epicurean Santa Barbara,Music,Spirits,Sweets,Wine
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181011T180000
DTEND;TZID=America/Los_Angeles:20181011T210000
DTSTAMP:20260525T093809
CREATED:20180808T151602Z
LAST-MODIFIED:20181010T233727Z
UID:10000149-1539280800-1539291600@epicureansb.com
SUMMARY:Tartare\, Terrine\, and Mussels Oh my!
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nTartare\, Terrine\, and Mussels\, oh my!\nMediterranean Multi-Menu Dinner!\n3-Option / 3-Course Dinner at Little Door\nThere are so many great dishes on Chef Oscar Ledesma’s menu at The Little Door that ESB had no choice but to offer 3 separate options…Each highlighting the French\, Spanish\, and North African influences present in his dishes. Dining with ESB members offers you a first hand experience to choose your own adventure. (No more awkwardly peering at your neighbors’ stunning tarine and wondering how good it is…we’re all friends here…Just ask!) \nChoose 1 of 3 menus (vegetarian friendly) showcasing Chef Oscar’s Mediterranean-influenced dishes. These set menus are designed to showcase not only the best the restaurant has to offer\, but Chef ’s passion for Mediterranean-inspired cuisine\, executed with Santa Barbara’s top-notch local ingredients. Dishes such as steak tartare feature his modern yet approachable take on classic French cuisine\, and his Hope Ranch Mussels\, with vadouvan-spiced harissa\, are some of the most creative and delicious mussels we’ve ever tasted! \nCome join us as we taste through Chef Oscar’s Menu at Little Door. You’ll be greeted with a welcome beverage\, a stunning chandelier\, and as always\, good company. \n\nOptional BYOB – Corkage $25
URL:https://epicureansb.com/event/tartare-terrine-and-mussels-oh-my/
LOCATION:The Little Door\, 129 E Anapamu St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4253272;-119.7027302
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Little Door 129 E Anapamu St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=129 E Anapamu St:geo:-119.7027302,34.4253272
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181001T180000
DTEND;TZID=America/Los_Angeles:20181001T210000
DTSTAMP:20260525T093809
CREATED:20180629T195006Z
LAST-MODIFIED:20180930T144255Z
UID:10000152-1538416800-1538427600@epicureansb.com
SUMMARY:Monday Night Wines with Friday Night Burgers
DESCRIPTION:We Epicureans enjoy our fine wine\, but let’s be honest\, it doesn’t make sense to drink 90+ point\, $80 wines every night of the week. That level of hedonism leaves us with little to aspire to in life\, so at times we must show some restraint.\n…So we bring you ‘Monday night’ wines. Wines that exhibit body and flavor\, but are also reasonably priced. These wines are from the Langeudoc-Roussillon region. The area stretches along the south coast of France\, from the Pyrenees bordering Spain in the south west\, hugging the northern Mediterranean coast all the way up to the Rhone valley in the east. It covers a massive 700\,000 acres and produces more wine than the entire US. The most famous appellations within the region include Corbieres\, Faugeres\, Minervois and Saint Chinian. Bordeaux and Rhone varietals are dominant. Pinot noir and Italian varietals are rare. \nThe defining features of this tasting are great wines at a low price! Not many of us can drink our most expensive wines every day of the week. We need something much less expensive for drinking on a Monday night for example! Most Languedoc-Roussillon wines retail for under $20 and are very\, very good. \nTo highlight this blindingly obvious need\, the tasting will be held on a Monday evening! \n \nJoin members at La Place Wine Bar\, where Betty Dunbar will present 8 wines to taste; all of which are available for purchase from the store! Learn about this region\, its delicious (and at times ambiguous) blends\, and find some new favorites for your personal collection. Why is the event at La Place Wine Bar? The proprietor of La Place is Betty Dunbar. Earlier in her career\, she ran a wine-importing business that was heavily focused on the wines of Languedoc-Roussillon. This region is near and dear to her heart and her store has the best selection of these wines in town. \n \nIn addition\, Chef Norbert from The Nook will be providing a variety of his excellent burgers to enjoy alongside the wines. Like they say\, it’s Friday night somewhere…Oh wait\, they don’t. \n \n 
URL:https://epicureansb.com/event/monday-night-wines-with-friday-night-burgers/
LOCATION:La Place\, 205 Santa Barbara Street\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4162486;-119.6897312
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DTSTART;TZID=America/Los_Angeles:20180912T180000
DTEND;TZID=America/Los_Angeles:20180912T210000
DTSTAMP:20260525T093809
CREATED:20180515T171258Z
LAST-MODIFIED:20180902T180053Z
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SUMMARY:Advanced Seafood Demonstration & Dinner
DESCRIPTION:Join the waitlist now! Click here to email ESB!\nIntimidated by oyster shucking\, sashimi\, or whole fish preparation?  Fear not fish lovers!\nAt this demonstration and dinner\, Chef Tiziano will show you how to source\, shuck\, store\, slice\, scale\, and savor seafood dishes that many home chefs are hesitant to prepare on their own…(Actually\, it’s not as hard as you think!) Guests will observe the preparation of each course\, and then enjoy each dish the chef prepares alongside seafood friendly beverages. \nTiziano Fioretti is the chef owner of Most Crudo. Originally from Rome\, Italy\, he moved to California to pursue his career as a chef and restauranteur\, and has managed and served as executive chef at multiple restaurants in the Los Angeles area. \nGuests will enjoy a meal and seafood friendly wines. Course by course Chef Tiziano will demonstrate the ease of working with the culinary world’s more intimidating ingredients such as uni\, whole fish\, and crudo (raw fish preparation). Take the mystery out of these ingredients and bring these upscale seafood dishes into your cooking repertoire. It’s easier than you think! \nMenu Items (subject to change):\nDemo: Oyster Shucking\nDish: Oyster Shooter and Homemade Cocktail Sauce\nDemo: Sashimi and Crudo Sourcing\, Storing\, and Preparation\nDish: Crudo Course TBA\nDemo: Whole Fish Preparation\nDish: Whole Roasted Fish TBA\nDemo: Santa Barbara Uni\nDish: Pasta Course TBA\n***Beverages Included***\n*This event features a set menu custom-created for the experience. Please include all food allergies upon registration. We may be unable to accommodate last-minute dietary restrictions.\n \n 
URL:https://epicureansb.com/event/seafood-demonstration-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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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:20180906T180000
DTEND;TZID=America/Los_Angeles:20180906T200000
DTSTAMP:20260525T093809
CREATED:20180525T182810Z
LAST-MODIFIED:20180727T191257Z
UID:10000010-1536256800-1536264000@epicureansb.com
SUMMARY:Ladies n’ Reds
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nStep aside\, gentlemen\, this event is for the ladies…\nScience has proven that women have better palates than men\, but sometimes in the midst of a group setting\, women don’t have the opportunity to show that. It’s time to discover your wine palate in the company of other friendly female members. Whether you are a beginning taster just now recognizing your appreciation of Santa Barbara Pinots\, or an seasoned wine enthusiast looking to add to your collection\, come and take part in a fun\, girls only evening\, and let your palate take the lead! \nDebby Allen\, who is leading the tasting\, was a key figure in Cencible\, a women only wine group in Philadelphia\, PA; (named for the grape as well as for its intended “sensible” meaning). Cencibel was dedicated to the appreciation of Fine Wine And Food in the company of other passionate women\, and today Debby continues to foster friendships and wine appreciation through her group led tastings in Santa Barbara. \nThe evening will start with a Rosé toast and a dinner spread (suitable for all diets)\, and will follow with a blind tasting and open conversation of three highly-rated red wines. Through the evening we will discuss the defining factors behind three varietals or regions\, using the textbook wine tasting criteria: see\, swirl\, smell\, sip…. (And then sip some more). \nGreat wine\, great company\, lots of fun…and a few giggles.
URL:https://epicureansb.com/event/ladies-n-reds/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180816T180000
DTEND;TZID=America/Los_Angeles:20180816T210000
DTSTAMP:20260525T093809
CREATED:20180504T203823Z
LAST-MODIFIED:20180731T171852Z
UID:10000005-1534442400-1534453200@epicureansb.com
SUMMARY:Pair and Share Series: New World Cabernet under $60
DESCRIPTION:Pair and Share Series: New World Cabernet!\nPair and Share Events are intimate dinners where 8-10 members come together with Amy and Keith or other ESB ambassadors as a group to share something: either a certain style of wine\, sometimes beer\, or a spirit. Each event will have a theme; for example\, Favorite California Zinfandels under $40\, Regional Brews\, or Favorite Sipping Tequilas. Dinners occur every other month. For August\, the theme is New World Cabernet Sauvignons that retail for $40-60.

 \nGuests will bring a theme appropriate bottle of wine (1 bottle per couple). A food menu will be determined by ESB and designed to pair with the wine. Guests will provide the name of their wine prior to the event. ESB will then send the proposed menu to the attendees\, and each guest will choose a dish to bring. The pairings are suggestions; but if you choose a salad course; then stick with bringing a salad\, even if it differs from the proposed menu. ESB will have staff on hand to help plate and serve the dishes. Heating\, tossing\, broiling? Just bring your instructions and we have it covered!

 Throughout the evening\, each guest will share with the group the story behind the bottle\, and enjoy the company of members with similar interests in wine\, beer\, and spirits. 

These events not only offer opportunities for members to experience recommendations first hand\, but it’s a great way to get to know one another on a personal basis. Our focus is food and beverage\, but after all\, we are a social club…an Epicurean social club. Registration fee for the dinner covers kitchen assistance\, setup/clean up and administration. \nDon’t want to cook? \nGreat! Call up our friends at C’est Cheese\, Tino’s or Whole Foods and have them put together a cheese\, charcuterie\, or apertivo platter; or order a dish from your favorite restaurant. \nComing on your own?\nAwesome! Don’t think for a minute that this is just for couples. \nWine? Well… what’s the price range?\nWe’ll determine this event by event. Typically for wine and spirits we’ll request a range (i.e.Under $40\, Between $100-$125\, etc.).
URL:https://epicureansb.com/event/pair-and-share-series-new-world-cabernet-under-60/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180807T180000
DTEND;TZID=America/Los_Angeles:20180807T210000
DTSTAMP:20260525T093809
CREATED:20180502T135916Z
LAST-MODIFIED:20180807T131954Z
UID:10000003-1533664800-1533675600@epicureansb.com
SUMMARY:Cook Like A Farmer
DESCRIPTION:Shop like a farmer\, eat like a Chef!\nWhat does it mean to cook like a farmer?  In this class led by Chef Michelle Aronson\, guests will learn about shopping seasonally and how to utilize fresh herbs\, edible flowers\, vegetables\, animal proteins\, and and learn ways to reduce food waste.  A few hands-on volunteers will have the opportunity to prepare dishes with Michelle and learn basic knife skills.  The class will end with a family style dinner featuring the seasonal and colorful bounty of the market!
URL:https://epicureansb.com/event/cook-like-a-farmer/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/May11boxlittlegems.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180726T180000
DTEND;TZID=America/Los_Angeles:20180726T210000
DTSTAMP:20260525T093809
CREATED:20180402T182133Z
LAST-MODIFIED:20180814T024929Z
UID:10000130-1532628000-1532638800@epicureansb.com
SUMMARY:Winemaker Dinner: Matt Dees of Jonata\, Hilt\,  and The Paring
DESCRIPTION:Join ESB on a beautiful summer evening at a private home for great food\, wonderful wine\, and a chance to connect with a visionary winemaker.\nTo celebrate one of the top winemakers in California\, Epicurean Santa Barbara is elevating it’s monthly Winemaker Evening to a Winemaker Dinner featuring Matt Dees of Jonata (sister winery to Screaming Eagle).  We are honored that Matt is collaborating with ESB\, as his wines are not only in high demand\, but are typically allocated for club members only. \n1 Winemaker + 3 labels + 1 Amazing Ranch = A special Winemaker Dinner with ESB!\nThe evening will begin with a Reception featuring The HILT Chardonnay and The Paring Red\, at which time Matt will share his story with guests as they enjoy each wine paired with chef-crafted appetizers. The evening will then progress to a 4 course seated dinner featuring plated and family style dishes created by Chefs Nick Bodden and Ron Allen\, the guys behind the inventive Beefhearts culinary team; who will be utilizing Dees’ Estate Olive Oil\, “La Paz”\, his ranch’s local honey\, and a lamb provided by the Dee’s ranch. \nFeatured Wines\n2015 The HILT Chardonnay\n2014 The Paring Red\n2015 The HILT Pinot Noir\n2014 JONATA Todos\n2005 JONATA La Sangre Syrah\n(Standard Ticket includes all all of the above.)\nSpecial EPIC Experience\n***Limited to 10 registrants only!***\nIn addition to the standard ticket\, the EPIC ticket includes:\nEarly entry and private meet & greet with Matt Dees\nA special pour of the HILT Sparkling Blanc de Blanc\n1 take-home bottle of choice  (The Paring Red\, The HILT Pinot Noir\, or JONATA Todos)\n \nMatt Dees was born in Kansas\, schooled in Vermont; trained in Napa and New Zealand\, then settled in the Santa Ynez\, and as of 2004 has been the head winemaker of Jonata. Since then he has been received tremendous accolades for his Bordeaux style wines. Most notably\, Robert Parker rated many of his 2007 vintages 95-97 and 98-100 points\, and Dees’ winemaking philosophy and approach to quality are known to equal that of Napa Valley’s renowned Screaming Eagle Vineyards\, Jonata’s sister winery (Whose wines sell up to $18\,000). Jonata does not share the price point of Screaming Eagle\, but it could in the future. The quality of Screaming Eagle is present in the winemaking. \n“Our focus is on structure\, on acidity\, on farming the soil\, so there’s an earthy quality to our wines.” \n \nDees identifies Jonata wines as his best professional achievements\, but is also very proud of his newer Pinot Noir and Chardonnay projects\, The Hilt and The Paring\, also featured at this dinner. Epicurean Santa Barbara also reveres Dees not only for his winemaking\, sustainable farming\, and warm personality\, but also his appreciation of music. As a guitarist and mandolin player\, Matt is known to compare his wines to musical instruments and styles; from David Bowie\, to jazz\, to Bach. (Truly a conversation to be had with our musically inclined members and founders.) \n“…Music drives my life\, so it has to\, in some way\, influence my wine. That’s why our wines are classically structured\, with richness of fruit but combining an Old World feel and a New World site.” \nDedicated to expressing a range of red—and a handful of white—wines from its estate in the Central Coast of California’s Ballard Canyon appellation within Santa Ynez Valley\, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends. With a commitment in particular to Cabernet Sauvignon\, Cabernet Franc and Syrah\, and informed by cutting edge viticulture\, winemaking and an environmentally enhancing agriculture approach to their estate\, the Jonata wines are on the vanguard of an emerging quality movement in California wine growing. \n \nMatt Dees is what you’d call a natural winemaker. Armed with a degree in Soil Science from the University of Vermont and Vintages at Staglin in Napa\, California and Craggy Range in Hawkes Bay\, New Zealand\, Matt has an intrinsic feel for wine\, from dirt to glass. curious\, earthy and experimental by nature\, Matt’s approach to winemaking is grounded in the vineyard (pun intentional) first and foremost: attuned to the vines\, the weather\, the soil\, Matt seems almost to be a part of the vineyard itself. Not being bound by the conventions of the enological world of academia (no degree in winemaking here) has allowed Matt to come to an untethered philosophy of wine. Where Jonata is concerned\, this is an important point: Jonata is an unconventional place that requires an unconventional\, open mind to bring it to life. Lastly\, Matt has another very concrete talent: a keen feel for the shapes and dimension of tannin. Listening to him discuss the tannin elements found in Jonata wines is like listening to Buckminster Fuller describe the geodesic dome (which he invented)\, or like listening to the daring polyphonic construction of Bach’s Brandenburg concertos. Dees is a winemaker who’s emotionally and intellectually connected to structure\, texture and tannin and explores these elements deeply in his wines. \n \n \n 
URL:https://epicureansb.com/event/winemaker-dinner-matt-dees-of-jonata-hilt-and-the-pairing/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/04/mattdees-3-e1522692597720.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180718T180000
DTEND;TZID=America/Los_Angeles:20180718T210000
DTSTAMP:20260525T093809
CREATED:20180508T001810Z
LAST-MODIFIED:20180713T144135Z
UID:10000008-1531936800-1531947600@epicureansb.com
SUMMARY:Taco Takeover and San Diego Brews!
DESCRIPTION:ESB is bringing the best of San Diego to you! \nSpend the evening with fellow members enjoying some of San Diego’s finest and freshest craft beers paired with delicious tacos\, a San Diego staple! The chef will be featuring the SoCal trifecta; battered and fried fish taco\, carne asada taco and the legendary Tijuana hot dog\, along with a variety of creative salsas\, guacamole and sides. This is what summer is all about! To cap off the evening\, guests will rate each beer to determine the ESB favorites. \nDon’t drink beer? No problem\, there are plenty of alternatives.\nVegetarian? Got you covered! Just let us know when you register!\nSan Diego is considered the Napa Valley of craft beer and we’re bringing SD to SB! The ESB team is traveling to San Diego to hand-select the finest craft brews from several breweries to share with you! \n \nOur San Diego inspired eats will be provided by Chef Nick Bodden and Ron Allen\, the guys behind the inventive Beefhearts culinary team. Chef Nick has Michelin-starred kitchen experience and has worked closely with notable restaurants and talent including Chef Jonas Offenbach (NYC’s Gramercy Tavern/Contra); and was a driving force behind the development of Anejo TriBeCa for Angelo Sosa (Top Chef/Iron Chef) and Meta Singapore. His professional career includes working in restaurants such as April Bloomfield’s The Breslin\, Bouchon Santa Barbara\, and Jimmy Tchnnis’s Swallow East in Montauk Long Island.
URL:https://epicureansb.com/event/san-diego-breweries-and-taco-takeover/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Beer,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/Escondido-Stone-Brewery-Duck-Tacos-Courtesy-SanDiego.org_.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180712T180000
DTEND;TZID=America/Los_Angeles:20180712T210000
DTSTAMP:20260525T093809
CREATED:20180316T035219Z
LAST-MODIFIED:20180726T132910Z
UID:10000099-1531418400-1531429200@epicureansb.com
SUMMARY:The Bordeaux Experience
DESCRIPTION:The Bordeaux Experience is all about France and everything Bordeaux!\nCome for an elegant dining and wine tasting experience immersing yourself in french wine and french food. Enjoy 6 Bordeaux wines representing one of the most important wine regions in France! These legendary styles and varietals of the Bordeaux region will be accompanied by an exquisite\, multi-course dinner comprised of classic French dishes prepared by Judy Astbury. \nThe wine selection has been curated by Mr. Paul Astbury himself\, some of which date back as old as the year 2000! \nMenu will include items such as Brioche\, French One Soup\, Foie Gras\, Duck Breast\, Frites\, Cheeses\, and more.
URL:https://epicureansb.com/event/the-bordeaux-experience/
LOCATION:Yankee Farm Private Residence\, 526 Yankee Farm Road\, Santa Barbara\, 93109\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/03/Classic-Bordeaux.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4098995;-119.7488247
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Yankee Farm Private Residence 526 Yankee Farm Road Santa Barbara 93109 United States;X-APPLE-RADIUS=500;X-TITLE=526 Yankee Farm Road:geo:-119.7488247,34.4098995
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180626T173000
DTEND;TZID=America/Los_Angeles:20180626T203000
DTSTAMP:20260525T093809
CREATED:20180413T151100Z
LAST-MODIFIED:20180814T025039Z
UID:10000002-1530034200-1530045000@epicureansb.com
SUMMARY:Famous Recipes of NYC Chefs
DESCRIPTION:Enjoy dishes from some of NYC’s Michelin Starred/James Beard award-winning restaurants without leaving Santa Barbara!  \nLed by ESB founder Amy Robinson\, learn to make Amy and Keith’s favorite iconic dishes conceived by New York City’s most creative and popular chefs such as David Chang\, Andrew Carmellini\, Nobu Matsuhisa\, and Daniella-Soto Innes. With a focus on simple preparations with quality ingredients\, the event will start with a toast\, include lots of snacking and nibbling\, and end with a spread of incredible dishes. This is a demo and optional hands-on cooking class followed by dinner. \nA sample of some of the dishes for the evening:\nHomemade Ricotta with Sea Salt & Herbs (Andrew Carmellini of Locanda Verde)\nKorean Pork-Belly Buns (David Chang of Ko)\nMiso Black Cod (Nobu Matsuhisa of Nobu)\nCorn Husk Meringue with Corn Mousse (Daniella Soto-Innes of Cosme) \n 
URL:https://epicureansb.com/event/famous-recipes-of-nyc-chefs/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/04/new-york-city-guide.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180605T180000
DTEND;TZID=America/Los_Angeles:20180605T210000
DTSTAMP:20260525T093809
CREATED:20180504T204821Z
LAST-MODIFIED:20180619T193040Z
UID:10000006-1528221600-1528232400@epicureansb.com
SUMMARY:Chef's Table: Notte di Ravioli!
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nEncore Event! Due to the overwhelming demand for Notte di Ravioli\, we are brining Chef Glazer back for an encore dinner\, so all of those who could not reserve a seat at the first dinner can now enjoy this wonderful dinner! \nCome and dine with Chef and Pasta Maestro Michael Glazer and ESB members for a fun and artisanal dinner featuring Chef’s creative and delicious hand crafted ravioli and an amazing supporting cast of proteins and veggie courses. This nine-course meal will feature multiple courses of raviolis with unique fillings and sauces\, accompanied by farm fresh seasonal dishes. Chef Michael specializes in pasta making and showcases his passion through pop-up dinners where his masterful ability to craft the finest pastas is a super treat for his dinner guests. Get to know Chef Michael and see him in action as he prepares a beautiful dinner for Epicurean Santa Barbara. \nThis dinner is BYOB!\nPhotos by Paul Wellman \nCome For Food. Hang with Chef!\n \n\n\nMENU\n\n\nCUCUMBER GAZPACHO almond/aleppo/salsa verdeRAVIOLO caramelized fennel/fig/lambchopper/hazelnut brown butterSALMON CRUDO* preserved lemon/smoked salt/chiveRAVIOLI* brisket/crispy onion/mustard greens/walnut gremolataSPRING VEGETABLES green garlic butter/meyer lemon/nettle pureeRAVIOLI windrose farm fairy squash/shallot-herb creamSLOW ROASTED PORK BELLY* sweet potato puree/braising greens/natural jusCITRUS SORBET\nRAVIOLO handlebar ethiopian coffee/bellwhether farms ricotta/twenty-four blackbirds chocolate\n*Vegetarian Substitutions Available\n\nThe “Chef’s Table” events are intimate dinners held at either private homes or in restaurants and feature an acclaimed chef.  The chef has the opportunity to express his/her personal style of cooking\, all to the benefit of our members!  He/she will feature favorite dishes\, ingredients\, and techniques\, and will greet guests throughout the evening\, providing stories\, descriptions\, and conversation!  Seats for these dinners are very limited in order to maintain an intimate\, immersive social experience.\n\nChef’s Table Series: Wine\, Dine and Let the Chef Shine!
URL:https://epicureansb.com/event/chefs-table-notte-di-ravioli-2/
LOCATION:El Cielito Private Residence\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/03/LA101331PastaClose_horiz.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180520T180000
DTEND;TZID=America/Los_Angeles:20180520T210000
DTSTAMP:20260525T093809
CREATED:20180208T220018Z
LAST-MODIFIED:20180619T193015Z
UID:10000094-1526839200-1526850000@epicureansb.com
SUMMARY:Taste of Thailand ~ Chef P.A. Tremblay
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nEpicurean Santa Barbara’s Taste of Thailand! If there is anything we are missing in Santa Barbara\, it’s Thai food. Adventure into the rich and exciting flavors of Thai cuisine with P.A. Tremblay’s four-course Thai Dinner (includes a welcome beverage). Choose from one of two optional beverage pairings: a wine pairing or a creative beverage pairing featuring a wine\, a beer\, and a Thai-inspired cocktail!  \n  \n \n  \nMenu\nTom Ka Gai\nHot and Sour Coconut Milk Soup\, Lemongrass\, Shrimp\, Beech Mushrooms\, Bok Choy\, Cilantro\nPeanut Green Papaya Salad\nTomato\, Cucumber\, Mint\, Carrot\, Lime Fish Sauce Vinaigrette\nPad KraPow Gai\nThai Basil Chicken Sautee\, Crispy Thai Basil\, Jasmine Rice\, Sexy Egg\nThai Tea Mousse\n Chocolate Ribbon\, Whip Cream\, Cocoa Powder\nBeverage Pairing\nWines Pairing or Creative Beverage Paring\n\nFrench Canadian born\, raised in Santa Barbara California; Pierre has always passionately loved food. With a Culinary Arts degree from SBCC\, he took a cook’s position at Julienne and climbed to become chef de cuisine. His ambition took him internationally to cook\, and eat in France\, Greenland\, Lebanon\, Thailand\, and more. Now working as the Food Administrator for Santa Barbara Middle School Pierre teaches the importance of food to 6-9th graders. Currently Pierre is passionate about Thai flavors and how to use local ingredients to create the incredible array of flavors he discovered when traveling in Thailand.
URL:https://epicureansb.com/event/taste-of-thailand/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cocktails,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/02/maxresdefault.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180510T180000
DTEND;TZID=America/Los_Angeles:20180510T210000
DTSTAMP:20260525T093809
CREATED:20180316T043215Z
LAST-MODIFIED:20180619T193001Z
UID:10000098-1525975200-1525986000@epicureansb.com
SUMMARY:Chef's Table: Notte di Ravioli!
DESCRIPTION:Come and dine with Chef and Pasta Maestro Michael Glazer and ESB members for a fun and artisanal dinner featuring Chef’s creative and delicious hand crafted ravioli and an amazing supporting cast of proteins and veggie courses. This nine-course meal will feature multiple courses of raviolis with unique fillings and sauces\, accompanied by farm fresh seasonal dishes. Chef Michael specializes in pasta making and showcases his passion through pop-up dinners where his masterful ability to craft the finest pastas is a super treat for his dinner guests. Get to know Chef Michael and see him in action as he prepares a beautiful dinner for Epicurean Santa Barbara. \nThis dinner is BYOB!\nPhotos by Paul Wellman \nCome For Food. Hang with Chef!\n \n\n\nMENU\n\n\nCUCUMBER GAZPACHO almond/aleppo/salsa verdeRAVIOLO caramelized fennel/fig/lambchopper/hazelnut brown butterSALMON CRUDO* preserved lemon/smoked salt/chiveRAVIOLI* brisket/crispy onion/mustard greens/walnut gremolataSPRING VEGETABLES green garlic butter/meyer lemon/nettle pureeRAVIOLI windrose farm fairy squash/shallot-herb creamSLOW ROASTED PORK BELLY* sweet potato puree/braising greens/natural jusCITRUS SORBET\nRAVIOLO handlebar ethiopian coffee/bellwhether farms ricotta/twenty-four blackbirds chocolate\n*Vegetarian Substitutions Available\n\nThe “Chef’s Table” events are intimate dinners held at either private homes or in restaurants and feature an acclaimed chef.  The chef has the opportunity to express his/her personal style of cooking\, all to the benefit of our members!  He/she will feature favorite dishes\, ingredients\, and techniques\, and will greet guests throughout the evening\, providing stories\, descriptions\, and conversation!  Seats for these dinners are very limited in order to maintain an intimate\, immersive social experience.\n\nChef’s Table Series: Wine\, Dine and Let the Chef Shine!
URL:https://epicureansb.com/event/chefs-table-notte-di-ravioli/
LOCATION:El Cielito Private Residence\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/03/LA101331PastaClose_horiz.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180506T173000
DTEND;TZID=America/Los_Angeles:20180506T200000
DTSTAMP:20260525T093809
CREATED:20180413T133907Z
LAST-MODIFIED:20180504T231447Z
UID:10000135-1525627800-1525636800@epicureansb.com
SUMMARY:Burger Night at PICO!
DESCRIPTION:Keith and Amy are taking a short road trip to PICO in Los Alamos for Chef Drew Terp’s famous Burger Night! \n“Burgers that will blow your mind.” Want to join us?\nPICO is a 45min drive from Santa Barbara. We’ll be hitting the road at 4:45pm\, so meet us there at 5:3opm! We’d love to enjoy some good grub with our ESB family and friends\, so put together your own carpool and come on out! Please RSVP if you would like to attend\, so we may put together a table. \nSee the Burger Night menu below. PICO also has an extensive wine & beer list. This is a No Host event.
URL:https://epicureansb.com/event/burger-night-at-pico/
LOCATION:PICO\, 458 BELL STREET\, LOS ALAMOS\, CA\, 93440805\, United States
CATEGORIES:Dinner
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/04/pico_present_day-e1523598610476.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.743833;-120.2784834
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=PICO 458 BELL STREET LOS ALAMOS CA 93440805 United States;X-APPLE-RADIUS=500;X-TITLE=458 BELL STREET:geo:-120.2784834,34.743833
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180415T180000
DTEND;TZID=America/Los_Angeles:20180415T210000
DTSTAMP:20260525T093809
CREATED:20180313T050035Z
LAST-MODIFIED:20180501T131954Z
UID:10000112-1523815200-1523826000@epicureansb.com
SUMMARY:Chefs' Dinner at Loquita
DESCRIPTION:Chef Peter Lee is the face behind the creative\, delicious cuisine at Loquita. \n \nWhat many people don’t know is that there are three additional talented chefs in that kitchen who also have a vision and passion for creating culinary works of art. \nAt this Chefs’ Table\, especially designed for Epicurean Santa Barbara\, Peter Lee and each of his sous chefs and even the award-winning Mixologist Gavin Koehn are featuring courses in this menu!  Each course will be accompanied by it’s designer and he/she will share the inspiration behind the flavor. \nA welcome beverage is included with dinner and a wine pairing option designed by Gavin Koehn is also available. Additional beverages may be purchased during the dinner. \nThe evening will truly be a treat full of artistry and passion for food and beverages\, all taking place on the private Loquita patio!\n\n\n\n\n\n\n\n\n\nMENU\n‘edible’ gin & tonic cocktail + potato chips\, idiazabal espuma\, pimenton\ntuna cone\, feuille\, piquillo\, cucumberrabo de toro\, oxtail\, potato\, preserved meyer lemon creme\nfraiche lomo\, jamon serrano\, kale\, mustard\njus zanahorias\, coffee soil\, beet hummus\, honey mustard\nvinaigrette sorbete\, ginger beer espuma\, citrus sorbet\, olive oil ice cream\, mint chocolat coulant\, molten cake\, vanilla ice cream\, dulce de leche\n(vegetarian substitutions not available)\n\n\nPeter Lee – Executive Chef\nChad Petri – Executive Sous Chef\nFelicia Medina – Sous Chef\nBrendan Collins – Sous Chef\nGavin Koehn – Mixologist\n\n\n\n \nLoquita features Spanish Tapas\, a menu developed by chef Peter Lee\, a Jöel Robuchon alum\, in collaboration with Perfecte Rocher. The menu showcases hot and cold tapas\, seafood and meats cooked over a wood fire and three types of paella. The wine primarily on wines from Spain\, with the exception of some local wines that pair well with the cuisine. \n \nLoquita is part of the restaurant group that operates The Lark\, Lucky Penny\, Les Marchands Wine Bar & Merchant and Helena Avenue Bakery\, as well as the Notary Public wine company and Santa Barbara Wine Collective.
URL:https://epicureansb.com/event/chefs-dinner-at-loquita/
LOCATION:Loquita\, 202 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/03/loquita2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.414244;-119.6916065
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Loquita 202 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=202 State Street:geo:-119.6916065,34.414244
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180326T170000
DTEND;TZID=America/Los_Angeles:20180326T193000
DTSTAMP:20260525T093809
CREATED:20180212T161856Z
LAST-MODIFIED:20180217T194529Z
UID:10000113-1522083600-1522092600@epicureansb.com
SUMMARY:Firestone Barrelworks Beer Dinner at Barbareño
DESCRIPTION:Epicurean Santa Barbara has reserved two tables for ESB members at the Firestone Barrelworks Disaster Relief Beer Dinner hosted by Barbareno! \nEat and drink for a cause: Chef Justin Snyder has created a five course menu paired around the epic beers of Firestone Barrelworks. \n50% of all profits will be donated to Direct Relief to help the victims of the recent mudslides!\nChances are\, you’ve heard of wild ales\, or as they’re more commonly known: “sours”. We’ve teamed up with Barrelworks in Buellton to bring you a five-course dinner paired with an all-star sour lineup that will showcase the diverse awesomeness of wild ales and their symbiotic relationship with food. No matter your alcohol preference\, we’re sure this dinner will make a lasting impression and fuel your thirst for the wild side of the beer world. \nCome and join fellow club members at one of our two group tables!\nUpon arrival\, guests will be checked in and will immediately receive a welcome beer for our social half-hour before being seated for the first course. \nMenu\nSocial (1/2) Hour\nCharcuterie paired with Bretta Weisse\nsmoked & cured meats\, cheeses\, beer pickles\nFirst Course\nAgrestic Pickled & Seared Foie Gras paired with Bretta Rosé\nBarrelworks yeast-fermented sourdough\, cacao nibs\, micro greens\nSecond Course\nWalker’s Reserve Smoked Cheddar Soup paired with Luponic IPA\nbrûléed Winfield Farms lardo\, smoked Brussels\, sriracha\, IPA mist\nThird Course\nUni Carbonara paired with 2016 Lil Opal\n•squid ink pasta\, lardon\, San Joaquin Gold\, uni tongue\, fresno chile\nFourth Course\nLa Piccola Beef Cheek Pastrami paired with 2018 Feral One\n seared sauerkraut\, banyuls vinaigrette\, nasturtium 1000 island\, parsnip\nFifth Course\nSLOambic Sorbet paired with Walker’s Cuvée #2\nolallieberry\, cinnamon streusel\, merengue crisp\, Straus Family Chantilly
URL:https://epicureansb.com/event/firestone-barrelworks-beer-dinner-at-barbareno/
LOCATION:Barbareno\, 205 W. Canon Perdido\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Beer,Dinner
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Barbareno 205 W. Canon Perdido Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=205 W. Canon Perdido:geo:-119.7029526,34.4180658
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180322T180000
DTEND;TZID=America/Los_Angeles:20180322T210000
DTSTAMP:20260525T093809
CREATED:20180207T175552Z
LAST-MODIFIED:20180814T025226Z
UID:10000109-1521741600-1521752400@epicureansb.com
SUMMARY:Chef’s Table: Upscale Comfort Food! ~ Chef Drew Terp
DESCRIPTION:Epicurean Santa Barbara kicks off the Chef’s Table Series with Chef Drew Terp of PICO\, Los Alamos.\nJoin other ESB members for an intimate dinner with Chef Drew Terp\, as he brings a menu featuring “upscale comfort food!” \nChef Drew’s style of cooking is a tribute to the symbiotic farmer-restaurant relationship\, and incorporates his love of charcuterie and pasta making. Get a taste of not only Chef ’s favorite items from his restaurant\, but also unique dishes designed specifically for Epicurean Santa Barbara as a five-course tasting menu\, including a welcome glass of wine. \nWhat better way to enjoy culinary artistry than with fantastic local wines? For the full epicurean experience\, be sure to choose the optional wine pairing\, featuring 4 wines from Babcock Winery and Vineyards. Winemaker Bryan Babcock has hand selected wines with Chefs for the optional pairing\, and will be joining ESB Members at the dinner! Babcock Winery and Vineyards is a Santa Barbara focused 10\,000-case winery located in the Sta. Rita Hills. \n\nPeople who are in this county are excited about food. … We’re excited to be part of that conversation. – Drew Terp\n\n  \n \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.\n\n  \n  \n \nChef’s Table Series: Wine\, Dine and Let the Chef Shine!\nThe “Chef’s Table” events are intimate dinners held at either private homes or in restaurants and feature an acclaimed chef.  The chef has the opportunity to express his/her personal style of cooking\, all to the benefit of our members!  He/she will feature favorite dishes\, ingredients\, and techniques\, and will greet guests throughout the evening\, providing stories\, descriptions\, and conversation!  These dinners are limited to 10-24 guests\, and will always include an optional beverage pairing\, (Wine\, cocktails\, beer\, or all three!).\nMenu \n\nCelery Root Soup\, pine nut crumble\n2016 Sauvignon Blanc “Simpatico”\n\nRoasted Cauliflower\, house aged linguica\, 63º egg\, grana\n2016 Chenin Blanc “The Stoic”\n\nMushroom Salad\, house bacon\, peeled Manchego\n2009 Pinot Noir “Ocean’s Ghost”\n\nSeared Scallop\, Squid Ink spaghetti alla chitarra\, crispy guanciale\n2016 Chardonnay “Top Cream”\n\nBone-in Short rib\, braised local collard greens\, yukon potato risotto\n2005 Syrah “Nook & Cranny”\n\nCaramel Pot de Creme\, house marshmallow\, toffee crumble\n2014 Late Harvest Pinot Gris “Naughty Little Nectar”\n\n\nWine Pairing \nBabcock Wines ~ Santa Barbara\, CA\n\nCome For Food. Hang with Chef!
URL:https://epicureansb.com/event/chefs-table-drew-terp-of-pico/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180312T180000
DTEND;TZID=America/Los_Angeles:20180312T210000
DTSTAMP:20260525T093809
CREATED:20180205T193630Z
LAST-MODIFIED:20180328T181113Z
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SUMMARY:The Eighth Annual March Mushroom Madness
DESCRIPTION:The Eighth Annual March Mushroom Madness at the Gourmet Dining Room at Santa Barbara City College. \nEpicurean Santa Barbara has reserved two tables for ESB members at the Eighth annual March Mushroom Madness! Come and join fellow club members at one of our two group tables. \nOne of Santa Barbara Culinary Arts’ most popular and best-beloved events\, it features mycologist extraordinaire Professor Robert Cummings and the delicious cuisine of Chef Randy Bublitz and the talented student chefs of the School of Culinary Arts & Hotel Management. \nMarch Mushroom Madness\, John Dunne Gourmet Dining Room\, SBCC\nYour admission–includes talk by Professor Cummings\, his insights\, hunting secrets and an educational\, amusing and informative slideshow\, cooking demos of multiple (fabulous!) mushroom dishes (Vegetarian and not)\, wine\, tax\, tip\, valet parking and the chance to socialize with SBCA members old and new. \nThis is a fundraiser for Santa Barbara Culinary Arts — all proceeds go to a Scholarship Fund for the SBCC Culinary Arts & Hotel Managements Students.\nLocation Details: \nThe John Dunn Gourmet Dining Room is located on SBCC’s East Campus.  See map below: \nStop at the Kiosk and let the attendant know that you’re attending MMM. Proceed straight ahead past the Administration (A) and Occupational Education (OE) Buildings (both on your left). Next on your left (after a gap for a path that leads across the bridge on your right) is the Earth and Biological Sciences (EBS) Building\,  Just as you pass EBS\, you should see a sign for “Secure Valet”.  Turn left between EBS and the SBCC Bookstore (CBS). The valet service is at the end of that short road. \nThe John Dunn Gourmet Dining Room is located in the School of Culinary Arts (SCA) Building immediately opposite to the entrance to CBS. \n\n\n 
URL:https://epicureansb.com/event/the-eighth-annual-march-mushroom-madness/
LOCATION:The Gourmet Dining Room – School of Culinary Arts SBCC\, 721 Cliff Drive\, Santa Barbara\, 93109\, United States
CATEGORIES:Dinner
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4060713;-119.6990924
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171206T183000
DTEND;TZID=America/Los_Angeles:20171206T220000
DTSTAMP:20260525T093809
CREATED:20171005T211716Z
LAST-MODIFIED:20190520T193934Z
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SUMMARY:Chef Robert Perez Tasting Menu (Wine Included)
DESCRIPTION:UPDATE: The Wine Pairing for the December 6th Robért Perez Tasting Menu has been released! \nRelish Robert Perez’ exclusive tasting menu alongside this exquisite wine pairing designed by Epicurean SB founder Keith Robinson with guidance from board advisor Jeremy Allen. Keith Robinson has hand-selected wines that are exceptional and very hard to come by. These ‘Pacific Rim’ bottles\, acquired from International labels to private collections\, express themselves through the quality of the fruit and the passion of the winemaker. An experience not to be missed. \n\nWines to be featured:\n2015 Jacob Toft Elizabeth’s Cuvee\nSmall Production\, Paso Robles Winery. Grapes are sourced from the best vineyards in the central coast. Access to wine is exclusive to wine club members. \n2015 Merry Edwards Olivet Lane Pinot Noir\nRussian River Valley Winery. Ms. Edwards was the 2014 James Beard Award Winner for Best Wine\, Beer or Spirits Professional in the United States. \n2011 Molly Dooker Carnival of Love\nMcLaren Vale\, Australia. One of Australia’s most internationally awarded wine labels. This bottle is only accessible through private collections. Carnival of Love has been listed among the top 30 wines in the world four times by Wine Spectator. \nTasting Menu includes:\nHazelnut Breaded Goat Cheese\ncannellini white bean salad\, mango chutney\, ruby stripe mustard greens\, extra virgin olive oil and aged balsamic \nWhite Anchovies\ncrostini\, orange zest \nRoasted Beet Salad\ngoat cheese “panna cotta”\, pickled pluots\, Israeli cous cous\, pistachio \nMi-Cuit Salmon\npoached sous-vide at 106⁰F\, parsnip puree infused with yuzu\, baby bok choy\, salmon roe and dashi white soy glaze \nDuck Breast\nRed wine poached pear\, sun choke purée\, German style braised red cabbage and veal jus reduction \nSlow Braised Beef Short-Rib\nred wine braised onions\, swiss chard\, golden chanterelles \n..and more. \nChef Perez’ menus have received numerous awards and recognitions from the New York Times\, the Wine Spectator\, and Sunset Magazine. As the Executive Chef of The Black Sheep in Santa Barbara\, Robért features global cuisine while relying on classic French technique. Chef Perez was the first American to graduate from the National Culinary Academy of the Netherlands\, and has cooked alongside some of the best chefs in Europe\, including Chef Antoine Hermsen of Princess Juliana\, and Chef Wolf Engel of De Hoefslag\, both with two Michelin stars. \n*Chef Perez uses seasonal ingredients. Menu items are subject to change. \nTickets are $110 and seating is limited to 20 people\, so hurry! \nFood\, wine\, gratuity and taxes are included in the admission price.
URL:https://epicureansb.com/event/perez-dinner-1/
LOCATION:The Black Sheep\, 26 E Ortega St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="Amy Robinson":MAILTO:amy@epicureansb.com
GEO:34.4192463;-119.6970386
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Black Sheep 26 E Ortega St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=26 E Ortega St:geo:-119.6970386,34.4192463
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