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DTSTART;TZID=America/Los_Angeles:20180322T180000
DTEND;TZID=America/Los_Angeles:20180322T210000
DTSTAMP:20260525T101322
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SUMMARY:Chef’s Table: Upscale Comfort Food! ~ Chef Drew Terp
DESCRIPTION:Epicurean Santa Barbara kicks off the Chef’s Table Series with Chef Drew Terp of PICO\, Los Alamos.\nJoin other ESB members for an intimate dinner with Chef Drew Terp\, as he brings a menu featuring “upscale comfort food!” \nChef Drew’s style of cooking is a tribute to the symbiotic farmer-restaurant relationship\, and incorporates his love of charcuterie and pasta making. Get a taste of not only Chef ’s favorite items from his restaurant\, but also unique dishes designed specifically for Epicurean Santa Barbara as a five-course tasting menu\, including a welcome glass of wine. \nWhat better way to enjoy culinary artistry than with fantastic local wines? For the full epicurean experience\, be sure to choose the optional wine pairing\, featuring 4 wines from Babcock Winery and Vineyards. Winemaker Bryan Babcock has hand selected wines with Chefs for the optional pairing\, and will be joining ESB Members at the dinner! Babcock Winery and Vineyards is a Santa Barbara focused 10\,000-case winery located in the Sta. Rita Hills. \n\nPeople who are in this county are excited about food. … We’re excited to be part of that conversation. – Drew Terp\n\n  \n \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.\n\n  \n  \n \nChef’s Table Series: Wine\, Dine and Let the Chef Shine!\nThe “Chef’s Table” events are intimate dinners held at either private homes or in restaurants and feature an acclaimed chef.  The chef has the opportunity to express his/her personal style of cooking\, all to the benefit of our members!  He/she will feature favorite dishes\, ingredients\, and techniques\, and will greet guests throughout the evening\, providing stories\, descriptions\, and conversation!  These dinners are limited to 10-24 guests\, and will always include an optional beverage pairing\, (Wine\, cocktails\, beer\, or all three!).\nMenu \n\nCelery Root Soup\, pine nut crumble\n2016 Sauvignon Blanc “Simpatico”\n\nRoasted Cauliflower\, house aged linguica\, 63º egg\, grana\n2016 Chenin Blanc “The Stoic”\n\nMushroom Salad\, house bacon\, peeled Manchego\n2009 Pinot Noir “Ocean’s Ghost”\n\nSeared Scallop\, Squid Ink spaghetti alla chitarra\, crispy guanciale\n2016 Chardonnay “Top Cream”\n\nBone-in Short rib\, braised local collard greens\, yukon potato risotto\n2005 Syrah “Nook & Cranny”\n\nCaramel Pot de Creme\, house marshmallow\, toffee crumble\n2014 Late Harvest Pinot Gris “Naughty Little Nectar”\n\n\nWine Pairing \nBabcock Wines ~ Santa Barbara\, CA\n\nCome For Food. Hang with Chef!
URL:https://epicureansb.com/event/chefs-table-drew-terp-of-pico/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20180312T180000
DTEND;TZID=America/Los_Angeles:20180312T210000
DTSTAMP:20260525T101322
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
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DTSTART;TZID=America/Los_Angeles:20171206T183000
DTEND;TZID=America/Los_Angeles:20171206T220000
DTSTAMP:20260525T101322
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
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