BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Epicurean Santa Barbara - ECPv6.15.13//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Epicurean Santa Barbara X-ORIGINAL-URL:https://epicureansb.com X-WR-CALDESC:Events for Epicurean Santa Barbara REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20230312T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20231105T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20240310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20241103T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20250309T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20251102T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20260308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20261101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20270314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20271107T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260321T180000 DTEND;TZID=America/Los_Angeles:20260321T210000 DTSTAMP:20260525T054211 CREATED:20260123T170905Z LAST-MODIFIED:20260312T135854Z UID:10000291-1774116000-1774126800@epicureansb.com SUMMARY:"Orchid Escape" Dinner 2026 DESCRIPTION:Epicurean SB “Orchid Escape” Dinner at The International Orchid Show\nRetuning this year due to popular demand! ESB is teaming up with the International Orchid Show! Join ESB members and guests for a magical evening where Chef Amy will prepare an exquisite four-course dinner set in a breathtaking orchid-filled oasis.  \nPlease note that there are no credits or refunds for this event. Wine is an optional add-on. NO BYOB is allowed as the Fairgrounds have strict rules regarding alcohol. \nYou’ll start the evening by exploring the glorious exhibit\, surrounded by rare orchids from around the world; then proceed to a seated dinner unlike any other. A feast for all the senses! \nMembers of Epicurean Santa Barbara can register for this event at this discounted rate on this page. \nNon-members please register here through the sborchidshow website. \nMENU TO COME\nVegetarians and other allergies (Incl. Shellfish) will be accommodated. URL:https://epicureansb.com/event/orchid-escape-dinner-2026/ LOCATION:Earl Warren Showgrounds\, 3400 Calle Real\, Santa Barbara\, CA\, Santa Barbara\, CA\, 93105\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2026/01/IMG_5243-e1769188374446.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260317T180000 DTEND;TZID=America/Los_Angeles:20260317T210000 DTSTAMP:20260525T054211 CREATED:20260213T205455Z LAST-MODIFIED:20260313T163407Z UID:10000294-1773770400-1773781200@epicureansb.com SUMMARY:Opera in the Kitchen with Lucrezia Cannito DESCRIPTION:Italian Demonstration\, Dinner & Opera\nwith Chef Lucrezia Cannito from Florence\, Italy!\nAwaken your senses! \nOnce again\,  Lucrezia Cannito\, founder of “Opera in The Kitchen” is  is traveling all the way from Florence\, Italy to share her passion for authentic Italian cooking and music with members of Epicurean Santa Barbara! \nLucrezia\, the dynamic force behind Opera in the Kitchen\, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist\, sommelier\, and swing dancer\, her infectious energy\, artistry\, and deep knowledge of Italian cuisine shine through in every dish. \nDuring this demonstration with Lucrezia\, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna\, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany\, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner. \nLucrezia’s cooking school\, Opera in the Kitchen\, has been featured in both Vanity Fair and the New York Times\, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine. \nDon’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food\, education\, lively conversation\, last but certainly not least\, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB! \nGuests are encouraged to bring their favorite or finest apron to the event! \n   URL:https://epicureansb.com/event/opera-in-the-kitchen-with-lucrezia-cannito/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Music ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/maxresdefault.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260305T180000 DTEND;TZID=America/Los_Angeles:20260305T200000 DTSTAMP:20260525T054211 CREATED:20260224T235506Z LAST-MODIFIED:20260305T205148Z UID:10000297-1772733600-1772740800@epicureansb.com SUMMARY:Cioppino with Chef Amy Baer - Demonstration + Dinner DESCRIPTION:The Secrets of Cioppino with\nChef Amy Baer\nA generous\, wine-kissed seafood stew meant to be eaten with bread\, spoons\, and zero restraint.  \nAhh…Cioppino! The rich\, comforting\, rustic seafood stew simmered in a tomato and wine broth\, traditionally served with crusty bread. You might think this dish is Italian. Well\, there is a deeper story! One that reveals itself best slowly\, over heat\, conversation\, and a shared table. Chef Amy Baer will be leading a demonstration of this famous stew. \nThe evening will start with a bite and glass of wine\, followed by a Cioppino demonstration and a full Cioppino dinner with two complementary sides\, plus dessert. \nThis dinner offers a chance at a firsthand experience to learn and enjoy thoughtfully sourced seafood prepared with care and shared around the table. URL:https://epicureansb.com/event/cioppino-with-chef-amy-baer/ LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2026/01/Cioppino.jpg ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260115T180000 DTEND;TZID=America/Los_Angeles:20260115T200000 DTSTAMP:20260525T054211 CREATED:20260103T171330Z LAST-MODIFIED:20260106T013613Z UID:10000289-1768500000-1768507200@epicureansb.com SUMMARY:The Secrets of Cioppino Revealed DESCRIPTION:The Secrets of Cioppino Revealed\nA generous\, wine-kissed seafood stew meant to be eaten with bread\, spoons\, and zero restraint. \n Ahh…Cioppino! The rich\, comforting\, rustic seafood stew simmered in a tomato and wine broth\, traditionally served with crusty bread. You might think this dish is Italian.
 Well\, there is a deeper story! One that reveals itself best slowly\, over heat\, conversation\, and a shared table. \nWe’re delighted that Chef PA Tremblay\, a longtime Club favorite\, will be guiding us through the evening from the kitchen\, bringing his steady hand\, signature humor and culinary expertise to the pot. The evening will start with a bite and beverage\, followed by a Cioppino demonstration\, start to finish\, and Full Cioppino Dinner with Sides to complement. \nJoin us for a delicious and enlightening experience that’s rich\, communal\, and meant to be lingered over.   URL:https://epicureansb.com/event/the-secrets-of-cioppino-revealed/ LOCATION:Kiva Chapala\, 1221 Chapala St\, Santa Barbara\, CA\, 93101 CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2026/01/Cioppino.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251211T180000 DTEND;TZID=America/Los_Angeles:20251211T200000 DTSTAMP:20260525T054211 CREATED:20251110T194130Z LAST-MODIFIED:20251202T192538Z UID:10000288-1765476000-1765483200@epicureansb.com SUMMARY:Chef’s Counter at Gravesend December 11\, 2025 DESCRIPTION:Chef’s Counter at Gravesend\n December 11 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Dec 11\, for the next Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by four curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \n \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nChef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet. She’s worked at Evan Funke’s renowned restaurant Felix\, Chef Justin Werner at Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se\, and Julian Asseo of Les Petites Canailles. Amy has continued to work in the Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \nThe Cuisine….\n  \nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal 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. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes.  URL:https://epicureansb.com/event/chefs-counter-at-gravesend-december-11-2025/ LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States CATEGORIES:Chef's Table,Dinner,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251120T170000 DTEND;TZID=America/Los_Angeles:20251120T200000 DTSTAMP:20260525T054211 CREATED:20251110T181045Z LAST-MODIFIED:20251118T215542Z UID:10000286-1763658000-1763668800@epicureansb.com SUMMARY:ESB Dinner at Aegean November 2025 DESCRIPTION:ESB Dinner at Aegean with Chef Efe Onoglu\n\nJoin Chef Efe Onoglu for an intimate evening at his newly opened restaurant in Santa Barbara\, Aegean! The night begins with a welcome reception and small bites\, followed by a seated dinner featuring a mix of shared plates and individually plated dishes served sofra-style. \nGuests will enjoy a thoughtfully composed menu inspired by Efe’s signature approach to Turkish and Mediterranean flavors and convivial dining. The restaurant’s beverage menu will be available à la carte throughout the evening\, but guests are encouraged to BYOB! A small corkage fee of $20 is requested to support the staff\, otherwise all fees are included in the registration! \nRead more about Chef Efe in Noozhawk’s article by ESB Member Rob Reade here! \n \nChef Efe Onoglu is a compelling culinary talent whose journey marries tradition and innovation. Born in Turkey and raised amid Aegean-coastal flavors\, Onoglu began by learning in his family’s kitchen before training formally in South Africa and embarking on a global cooking career. \nHe sharpened his culinary sensibilities under world-renowned mentors; including time spent at José Andrés’ celebrated restaurant in Washington\, D.C. Now based in Santa Barbara\, Onoglu channels his rich background into his own restaurant\, where shared-table Mediterranean fare meets refined technique and local produce. \n \nThe Cuisine….\nFeaturing “flag-less” cuisine: food that celebrates family\, culture\, and history of the Mediterranean in lands that span Greece\, Turkey\, Morocco\, and more\, Chef Efe’s passion for cooking and is as inspiring as the food itself. Rooted in a respect for tradition and ingredients\, his cuisine brings people together and is satisfying\, flavorful\, and inventive. \nExpect to see an abundance and emphasis of seasonal vegetables and produce\, both family style and individually plated dishes\, and local seafood and meats. URL:https://epicureansb.com/event/esb-dinner-at-aegean-november-2025/ LOCATION:Agean Restaurant\, 731 De La Guerra Plaza\, Santa Barbara\, 93101\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/11/IMG_0906-2.jpeg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251030T180000 DTEND;TZID=America/Los_Angeles:20251030T200000 DTSTAMP:20260525T054211 CREATED:20251110T194320Z LAST-MODIFIED:20251110T194320Z UID:10000287-1761847200-1761854400@epicureansb.com SUMMARY:Chef’s Counter at Gravesend October 30\, 2025 DESCRIPTION:Chef’s Counter at Gravesend\n October 30 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Oct 30\, for the very first Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering an intimate dining experience and the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by three curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \n \nThe Cuisine….\nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal 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. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes.  URL:https://epicureansb.com/event/chefs-counter-at-gravesend-october-30-2025/ LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States CATEGORIES:Chef's Table,Dinner,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251030T180000 DTEND;TZID=America/Los_Angeles:20251030T200000 DTSTAMP:20260525T054211 CREATED:20251011T141518Z LAST-MODIFIED:20251030T040309Z UID:10000285-1761847200-1761854400@epicureansb.com SUMMARY:Chef’s Counter at Gravesend October 30\, 2025 DESCRIPTION:Chef’s Counter at Gravesend\n October 30 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Oct 30\, for the very first Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering an intimate dining experience and the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by three curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \n \nThe Cuisine….\nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal 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. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes.  URL:https://epicureansb.com/event/chefs-counter-at-gravesend/ LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States CATEGORIES:Chef's Table,Dinner,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250929T180000 DTEND;TZID=America/Los_Angeles:20250929T203000 DTSTAMP:20260525T054211 CREATED:20250910T144833Z LAST-MODIFIED:20250910T151702Z UID:10000284-1759168800-1759177800@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Mateo Rogers & Baker Brittney Yracheta DESCRIPTION:ESB “TRUST” Dinner: \nChef Mateo Rogers & Baker Brittney Yracheta\n\nEpicurean Santa Barbara welcomes Chef Mateo Rogers & Baker Brittney Yracheta of Paso Robles to the TRUST Kitchen! \n \nChef Mateo\, former head chef at The Hatch and Momotaro Ramen\, is a native of California’s fertile Central Valley\, brought his culinary expertise to Paso Robles following a distinguished tenure in Los Angeles. His cuisine draws from immersive travels to bring authentic dishes from his experiences locally and abroad. He not only specializes in Japanese Izakaya\, but he also is well versed in Latin American cuisine. For this TRUST dinner\, Chef Mateo and his partner Brittney Yracheta will channel their love of Mexican food into a multi course dinner worthy of a warm sunny evening in Santa Barbara… Who care’s if it’s a Monday? \n \nHis partner\, Brittney Yracheta\, is an accomplished baker who honed her craft at the esteemed Le Cordon Bleu Culinary Institute\, specializing in patisserie and baking. Returning to the Central Coast\, Brittney joined Back Porch Bakery\, a prominent local institution\, where she refined her expertise in artisan breads and classic French pastries through four years of dedicated practice. Her commitment to culinary excellence and innovation has established her as a respected figure in the regional baking community. Brittney’s collaboration with Mateo emerged naturally from their shared passion for exceptional food\, culminating in the creation of Heirloom Catering. \nHeirloom Catering quickly became a staple on the Central Coast\, forging lasting relationships with clients drawn to its inventive cuisine. Building on the success of their catering venture\, Mateo and Brittney realized their ambition to open s new culinary concept: Momotaro Ramen. Inspired by the Japanese folktale “Momotaro” cherished by Mateo\, who’s grandmother Yuriko would read to him\, the ramen bar embodied comfort and hospitality at its core. With Momotaro Ramen\, based in Atascadero\, they invite guests to experience authentic Japanese ramen prepared with kokoro—heart and soul—reflecting their unwavering commitment to excellence and the community they serve. \n \nThe Cuisine….\nA glimpse of some of their amazing foods from their events and Momtaro Rame. Can’t wait for what they’re cooking up for Trust! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \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! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable. URL:https://epicureansb.com/event/esb-trust-dinner-chef-mateo-rogers-baker-brittney-yracheta/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250719T180000 DTEND;TZID=America/Los_Angeles:20250719T203000 DTSTAMP:20260525T054211 CREATED:20250620T175246Z LAST-MODIFIED:20250621T150252Z UID:10000282-1752948000-1752957000@epicureansb.com SUMMARY:A Summer Evening in Burgundy! DESCRIPTION:A Summer Evening in Burgundy!\nJoin us for an enchanting evening as we explore the grace and complexity of Burgundy wines\, paired with 5-courses of French–inspired cuisine showcasing the peak of Santa Barbara’s summer produce. This intimate dinner will be guided by Mike Miller (previously of Golden State Wines)\, whose passion and knowledge will illuminate each pour. \nWe begin\, as every celebratory meal should\, with bubbles — a refreshing glass of Crémant de Limoux Brut ‘Cuvée Prestige’ from Maison Colin\, hailing from the Limoux region of southern France\, known for crafting méthode traditionnelle sparkling wines with brightness and finesse. From there\, we journey north to Burgundy\, with wines that express the unique terroirs of its famed subregions — from the chalky slopes of Chablis to the mineral-laced whites of the Mâconnais\, and the elegant reds of the Côte de Beaune and Côte de Nuits. \nEpicurean Santa Barbara Chef Amy Baer and her team with pair the selection of wines with an individually plated 5-Course French-inspired dinner. The menu showcases Santa Barbara’s peak summer produce —from fresh seafood and vibrant salads to a rustic summer-inspired cassoulet and artisan cheeses imported from Murray’s cheese in NYC. And of course\, a decadent chocolate finale complete the experience. \nMike Miller wan an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries. \n  \nWine list and Menu coming soon! URL:https://epicureansb.com/event/a-summer-evening-in-burgundy/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/06/60134e79953d61125815c714_burgundy-wine-1.width-1028.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250620T180000 DTEND;TZID=America/Los_Angeles:20250620T210000 DTSTAMP:20260525T054211 CREATED:20250502T185818Z LAST-MODIFIED:20250524T144847Z UID:10000280-1750442400-1750453200@epicureansb.com SUMMARY:SAXUM Dinner Experience DESCRIPTION:SAXUM Dinner Experience\nAn Exclusive Evening of SAXUM Wines & Culinary Excellence! \n  \nJoin us for an unforgettable evening featuring a rare vertical and horizontal tasting of SAXUM Vineyards’ acclaimed wines. This limited-ticket event offers an extraordinary opportunity to experience the depth\, complexity\, and evolution of SAXUM’s highly sought-after wines—all in one night. \nEach wine will be expertly paired with a 5-course\, summer-inspired dinner crafted by Chef Amy Baer and the EpicureanSB team\, designed to highlight the bold flavors and nuances of every pour. \nDon’t miss this exclusive celebration of one of Paso Robles’ most iconic wineries. Seating is extremely limited—secure your spot today. \nSaxum Vineyards is a celebrated winery nestled in California’s Paso Robles wine country\, known for producing bold\, world-class blends with a strong sense of place. Specializing in Rhône varietals like Grenache\, Syrah\, and Mourvèdre—along with select Bordeaux varieties—Saxum has earned a reputation for power\, finesse\, and age-worthy complexity. \nLocated in the rugged Willow Creek District\, Saxum’s vineyards climb steep hillsides of rocky\, calcareous soil\, where warm sun and cool ocean breezes create the perfect environment for growing intensely flavorful grapes. Every aspect of the process—from vineyard to bottle—is driven by a commitment to quality and sustainability. The vines are farmed without chemical fertilizers\, herbicides\, or pesticides\, and thanks to deep root systems\, irrigation is rarely needed. \nSaxum’s approach to winemaking is hands-on and minimalist\, allowing the fruit and the land to shine. Yields are kept low\, harvests are timed for peak ripeness\, and the wines are made in small batches with meticulous care. The result: wines of depth\, structure\, and soul that continue to earn critical acclaim and a loyal following. \nProduction is intentionally limited to about 8\,000 cases per year\, divided among ten distinctive cuvées—including Broken Stones\, The Hexe\, Bone Rock\, and the legendary James Berry Vineyard. Demand is so high\, most bottles are only available through a coveted allocation list—with a wait that can stretch three to four years. \nSaxum isn’t just a winery—it’s a benchmark in Paso Robles\, offering wines that speak powerfully of place\, passion\, and patience. URL:https://epicureansb.com/event/saxum-dinner-experience/ LOCATION:Private Residence San Roque\, Santa Barbara\, CA CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/05/Saxum.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250522T180000 DTEND;TZID=America/Los_Angeles:20250522T203000 DTSTAMP:20260525T054211 CREATED:20250411T170037Z LAST-MODIFIED:20250411T170037Z UID:10000278-1747936800-1747945800@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Marco Longinotti of SY Kitchen & Nella May 2025 DESCRIPTION:ESB “TRUST” Dinner: Chef Marco Longinotti\n\nEpicurean Santa Barbara welcomes Chef Marco Longinotti of SY Kitchen and Nella Kitchen and Wine Bar to the TRUST Kitchen! \n \nChef Marco and His Italian cohort return in May for an encore performance of one of our members’ all-time favorite TRUST dinners! This time\, we’re celebrating the heart of Santa Barbara’s spring bounty. With the market’s finest ingredients at his fingertips\, Chef Marco will curate an unforgettable multi-course feast\, showcasing his favorite authentic creations showcasing the vibrant flavors of the season. Let’s crank up the pizza oven for this one! \n Chef Marco Longinotti has been cooking since he was a child\, first in the kitchen with his grandmother. Chef Longinotti is a self-taught chef who\, given the freedom to do things his own way\, learned the beauty in making mistakes\, understanding the process and challenging himself to do better. Chef Longinotti’s now-professional career started as a hobby\, cooking for friends when he had free time from his office job\, which led to entertaining friends of friends\, and so on\, until he realized that life is about what you make it — and so he did. Chef Longinotti decided to leave everything behind in his home nation of Italy\, and start fresh in California\, trying to prove to himself that he was right to follow his new path. \nAfter four years as a cook at S.Y. Kitchen in Santa Ynez\, in 2020 he was offered the chance to hop on board at the new project that was Nella Kitchen & Bar\, in Los Olivos\, where he took the position of Chef de Cuisine and is in charge of the pinsa program. \nThe Cuisine….\nChef Marco’s cuisine showcases the best of Santa Barbara’s local bounty\, seamlessly blended with the timeless flavors of Italy. His dishes are simple yet refined\, thoughtfully prepared with a balance of tradition and innovation. From wood-fired pinzas to handmade pastas\, fresh seasonal salads to perfectly grilled vegetables and meats\, each plate reflects the vibrant essence of California and the chef’s roots in the heart of Italy. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \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! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable. URL:https://epicureansb.com/event/esb-trust-dinner-chef-marco-longinotti-of-sy-kitchen-nella-may-2025/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250413T180000 DTEND;TZID=America/Los_Angeles:20250413T203000 DTSTAMP:20260525T054211 CREATED:20250131T173011Z LAST-MODIFIED:20250222T152800Z UID:10000276-1744567200-1744576200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Julian Martinez of Barbareño DESCRIPTION:ESB “TRUST” Dinner: Chef Julian Martinez \n\nEpicurean Santa Barbara welcomes Chef Julian Martinez of Barbareño to the TRUST Kitchen! \nExecutive Chef Julian Martinez vividly expresses time and place at Michelin-Plated Barbareño\, drawing upon the history and traditions of California’s distinct Central Coast and the abundance of products available in one of the most fertile farming and viticulture regions in the United States. \n \nChef Martinez has crafted an impressive career that spans Michelin-starred restaurants and food trucks. His creativity and passion have led him to launch innovative concepts\, and under his leadership\, Barbareño has become a beloved staple of Santa Barbara’s dining scene. \nThe Cuisine….\nChef Julian’s cuisine is  bold and flavorful\, with vibrant plating detail and a touch of whimsy.  Much of the ingredients for the seasonal menu is sourced within Santa Barbara County; From smoked Santa Maria tri tip\, which affords tenderness from slow-cooking\, to quail legs fried with coffee and hickory\, to grilled avocado and lamb pastor. The cuisine is truly Central Coast: a blend of California flavors\, global influences\, and farm (and ranch)-to-table inspired dishes. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \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! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable. URL:https://epicureansb.com/event/esb-trust-dinner-julian-martinez-of-barbareno/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250330T163000 DTEND;TZID=America/Los_Angeles:20250330T193000 DTSTAMP:20260525T054211 CREATED:20250131T173348Z LAST-MODIFIED:20250324T135913Z UID:10000275-1743352200-1743363000@epicureansb.com SUMMARY:Dinner\, Demo and Opera with Chef Lucrezia Cannito DESCRIPTION:Italian Demonstration\, Dinner & Opera\nwith Chef Lucrezia Cannito from Florence\, Italy!\nAwaken your senses! Join us for a fun-filled evening with Chef Lucrezia Cannito\, who is traveling all the way from Florence\, Italy to share her passion for authentic Italian cooking with members of Epicurean Santa Barbara! \nLucrezia\, the dynamic force behind Opera in the Kitchen\, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist\, sommelier\, and swing dancer\, her infectious energy\, artistry\, and deep knowledge of Italian cuisine shine through in every dish. \nDuring this demonstration with Lucrezia\, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna\, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany\, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner. \nLucrezia’s cooking school\, Opera in the Kitchen\, has been featured in both Vanity Fair and the New York Times\, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine. \nDon’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food\, education\, lively conversation\, last but certainly not least\, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB! \nGuests are encouraged to bring their favorite or finest apron to the event! \n   URL:https://epicureansb.com/event/dinner-demo-and-italian-wine-with-chef-lucrezia-cannito/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/maxresdefault.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250307T180000 DTEND;TZID=America/Los_Angeles:20250307T203000 DTSTAMP:20260525T054211 CREATED:20250112T163422Z LAST-MODIFIED:20250222T154710Z UID:10000274-1741370400-1741379400@epicureansb.com SUMMARY:Exotic Gardens Orchid Dinner DESCRIPTION:Epicurean SB Exotic Gardens Orchid Dinner\nat The International Orchid Show\nESB is teaming up with the International Orchid Show! \n\nJoin ESB members and guests for a magical evening where Chef Amy will prepare an exquisite four-course dinner set in a breathtaking orchid-filled oasis at the Earl Warren Showgrounds. The experience not only includes an exclusive access to the Orchid Show\, but also the option to enhance your dining experience with wine pairings\, by none other than Saint K! it will be a dinner experience you won’t want to miss! You’ll tart the evening off with a complimentary cocktail and explore the glorious exhibit\, surrounded by rare orchids from around the world; then proceed to a seated dinner unlike any other. A feast for all the senses! \nMembers of Epicurean Santa Barbara can register for this event at this discounted rate on this page. Non-members please register here through the sborchidshow website. \n\nMENU\nThai Shrimp & Scallop Escabeche\nRice Chips\, Thai Lime Leaf\, Fennel\, Avocado Mousse\, Turmeric Oil\, Annatto Seed \n2022 Flower Bomb ~ Malvasia Bianca – Saint K Wines \nBurrata Salad\nMarinated Fuji Apple\, Passion Fruit\, Frisée\, Chickpea Socca\, Luretík Olive Oil \n2021 Yokai Chardonnay – Saint K Wines \nOrecchiette Primavera with Duck Confit\nSnow Peas\, Asparagus\, Mustard Frills\, Pecorino Romano \n2021 Yokai Pinot Noir – Saint K Wines \nWhite Chocolate & Pandan Mousse\nCoconut Caramel\, Orange-Rose Lace Cookie \nVegetarians and other allergies (Incl. Shellfish) will be accommodated. URL:https://epicureansb.com/event/dinner-in-the-exotic-gardens/ LOCATION:Earl Warren Showgrounds\, 3400 Calle Real\, Santa Barbara\, CA\, Santa Barbara\, CA\, 93105\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/esborchid2.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250215T180000 DTEND;TZID=America/Los_Angeles:20250215T203000 DTSTAMP:20260525T054211 CREATED:20250112T152604Z LAST-MODIFIED:20250210T172843Z UID:10000271-1739642400-1739651400@epicureansb.com SUMMARY:Sparks & Sushi! DESCRIPTION:Sparks & Sushi!\nCelebrate Valentine’s Day (well\, Saturday) the ESB Way – This year\, we’re turning Valentine’s Day Weekend into a sparkling celebration of food\, wine\, and good company at our Sparks & Sushi event \nThe ESB team is bringing together two of Chef Amy’s greatest loves: sushi and sparkling wine! (An unexpected\, but perfect pairing) \nForget the traditional sushi rolls; this event is all about the Temaki Party Experience. Instead of pre-made rolls\, you’ll build your own hand rolls (also known as temaki). This is a communal and interactive way of enjoying sushi where everyone can customize their hand rolls with the ingredients they love\, making it fun and accessible for all. \n\nEach guest is given a bowl of perfectly seasoned sushi rice and a stack of crisp\, flavorful nori. On the table\, you’ll find an array of fresh seafood options (including cooked varieties)\, crunchy veggies\, savory sauces\, and all the sushi essentials you need. Then\, the fun begins! Start by scooping a spoonful of rice onto your nori\, add your favorite seafood\, perhaps a few slices of creamy avocado or cucumber\, and perhaps a drizzle of sriracha mayo for a spicy kick. Roll it all up\, and voilà—you’ve created your own delicious temaki roll to savor! \nDon’t worry if you’re new to hand rolls—Chef Amy will kick things off with a live demonstration on how to build a most delicious hand roll\, and share her expert recommendations on flavor combinations that will make your taste buds sing a serenade to sushi. \nAnd the beverages? We’ve learned that Sparkling wines (from champagne to Prosecco\, and everything in between) pair well with sushi because they are light and delicate\, and can cleanse the palate between bites. So appropriately for the holiday we’ll have varieties of both local and imported sparkling wines guests can enjoy throughout the dinner. I’m sure you’ll have a favorite! \nSo this Valentine’s Day weekend\, bring your good vibes and appetites\, and get ready for a sushi experience that’s as fun as it is delicious! \nMENU\nTo Start\nMarket Greens w/ Miso GingerVinaigrette\nTemaki Party!\nNori & Soy Wrappers\, Sushi Rice\nSeafood Offerings\nSalmon\, Seared Ahi Tuna\, Crab Salad\, Sweet & Salty Pork Belly\nFillings\nAvocado\, Cucumber\, Shiso Leaves\, Scallions\, Carrots\nSauces & Toppings\nPremium Soy Sauce\, Wasabi\, Sriracha Aioli\, Kewpie Mayo\, Sesame Seeds\, Tobiko Caviar\nTo Drink\nAssorted Sparkling Wines for the Tables\nDessert\nWhite Chocolate Mouse w/ Matcha Whipped Cream\, Berries and Miso Tuile Cookie   URL:https://epicureansb.com/event/sparks-sushi/ LOCATION:Kiva Chapala\, 1221 Chapala St\, Santa Barbara\, CA\, 93101 CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/IMG_2236.jpeg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20241218T180000 DTEND;TZID=America/Los_Angeles:20241218T200000 DTSTAMP:20260525T054211 CREATED:20241115T145717Z LAST-MODIFIED:20241122T161124Z UID:10000269-1734544800-1734552000@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Marco Longinotti of SY Kitchen & Nella DESCRIPTION:ESB “TRUST” Dinner: Chef Marco Longinotti\n\nEpicurean Santa Barbara welcomes Chef Marco Longinotti of SY Kitchen and Nella Kitchen and Wine Bar to the TRUST Kitchen! \n \nFor this dinner\, Chef Marco Longenetti\, partner and chef de cuisine from Nella kitchen and bar and SY kitchen will be joining us for the dinner! \nChef Marco Longinotti has been cooking since he was a child\, first in the kitchen with his grandmother. Chef Longinotti is a self-taught chef who\, given the freedom to do things his own way\, learned the beauty in making mistakes\, understanding the process and challenging himself to do better. Chef Longinotti’s now-professional career started as a hobby\, cooking for friends when he had free time from his office job\, which led to entertaining friends of friends\, and so on\, until he realized that life is about what you make it — and so he did. Chef Longinotti decided to leave everything behind in his home nation of Italy\, and start fresh in California\, trying to prove to himself that he was right to follow his new path. \nAfter four years as a cook at S.Y. Kitchen in Santa Ynez\, in 2020 he was offered the chance to hop on board at the new project that was Nella Kitchen & Bar\, in Los Olivos\, where he took the position of Chef de Cuisine and is in charge of the pinsa program. \nThe Cuisine….\nChef Marco’s cuisine showcases the best of Santa Barbara’s local bounty\, seamlessly blended with the timeless flavors of Italy. His dishes are simple yet refined\, thoughtfully prepared with a balance of tradition and innovation. From wood-fired pinzas to handmade pastas\, fresh seasonal salads to perfectly grilled vegetables and meats\, each plate reflects the vibrant essence of California and the chef’s roots in the heart of Italy. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \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! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable. URL:https://epicureansb.com/event/esb-trust-dinner-chef-marco-longinotti-of-sy-kitchen-nella/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20241115T173000 DTEND;TZID=America/Los_Angeles:20241115T203000 DTSTAMP:20260525T054211 CREATED:20240913T151934Z LAST-MODIFIED:20241112T143619Z UID:10000267-1731691800-1731702600@epicureansb.com SUMMARY:Mezcal & Oaxacan Dinner Experience DESCRIPTION:Mezcal & Oaxacan Dinner Experience\n“Sip it! Don’t shoot it!” – Mezcal Proverb \nMezcal has swiftly risen to prominence in today’s cocktail scene\, but to fully appreciate its intricate nuances\, diverse styles\, and traditional production methods\, one must taste these agave-based spirits in their purest form. \nJoin us as Beverage specialist William Terry returns for an enlightening and ‘spirited’ evening of Mezcal. \nDelight in a tasting of several artisanal Mezcal brands while uncovering the rich techniques\, history\, and diverse styles behind this revered Oaxacan spirit. \nChef Amy Baer and her team will craft a Six-Course menu inspired by her experiences in Oaxaca\, featuring handmade masa tortillas\, Mole Negro\, stringy Oaxacan cheese\, Beef Barbacoa\, Adobada spiced Churros\, and more. This multi-course dinner will showcase the vibrant flavors of Oaxaca and beyond. Mezcal and Dinner Menu to come! \nSavor the intricate layers of taste in both the Mezcal and the culinary creations\, and leave with a profound appreciation for Mezcal (and Oaxacan flavors!). \n\nDinner Menu\nComing soon!\nImmerse yourself in the rich variety of mezcals and gain a deeper appreciation of their nuanced flavors throughout the evening! URL:https://epicureansb.com/event/mezcal-oaxacan-dinner-experience/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Cocktails,Dinner,Epicurean Santa Barbara,Spirits ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2024/09/oaxaca1.webp ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20241026T180000 DTEND;TZID=America/Los_Angeles:20241026T203000 DTSTAMP:20260525T054211 CREATED:20240823T151433Z LAST-MODIFIED:20241019T181832Z UID:10000263-1729965600-1729974600@epicureansb.com SUMMARY:Tokyo-Italia Dinner DESCRIPTION:Tokyo-Italia Dinner\nChef Amy is harnessing her love of both Japanese and Italian cuisine in a dinner exploring the combination of both Food cultures! Indulge in an unforgettable culinary journey where the elegance of Japanese precision meets the rich\, comforting flavors of Italian tradition in our unique fusion dinner experience \nIn this intimate 5 Course dinner\, expect to see items like Steak Carpaccio with Dashi Aioli\, Katsu Eggplant Parmesan\, Miso Butter & Calabrian Chile Udon Noodles\, and Matcha Tiramisu\, just to name a few! The experience will start with a welcome beverage\, and is BYOB! \nOnly 12 seats\, so don’t miss out! URL:https://epicureansb.com/event/tokyo-italia-dinner/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2024/08/ItalianJapaneseFood.webp ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240913T180000 DTEND;TZID=America/Los_Angeles:20240913T210000 DTSTAMP:20260525T054211 CREATED:20240719T160920Z LAST-MODIFIED:20240827T225529Z UID:10000262-1726250400-1726261200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Efe Onoglu DESCRIPTION:ESB “TRUST” Dinner: Chef Efe Onoglu\n\nEpicurean Santa Barbara welcomes Guest Efe Onoglu to the TRUST Kitchen!  \nRead more about Chef Efe in Noozhawk’s article by ESB Member Rob Reade here! \n \nThe Cuisine….\nFeaturing “flag-less” cuisine: food that celebrates family\, culture\, and history of the Mediterranean in lands that span Greece\, Turkey\, Morocco\, and more\, Chef Efe’s passion for cooking and is as inspiring as the food itself. Rooted in a respect for tradition and ingredients\, his cuisine brings people together and is satisfying\, flavorful\, and inventive. \nExpect to see an abundance and emphasis of seasonal vegetables and produce\, both family style and individually plated dishes\, and local seafood and meats.   \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \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! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable. URL:https://epicureansb.com/event/esb-trust-dinner-chef-efe-onoglu/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240817T180000 DTEND;TZID=America/Los_Angeles:20240817T203000 DTSTAMP:20260525T054211 CREATED:20240621T170749Z LAST-MODIFIED:20240719T174439Z UID:10000261-1723917600-1723926600@epicureansb.com SUMMARY:Whiskies of America & The Foods to Boot DESCRIPTION:Whiskies of America & The Foods to Boot\n“Too much of anything is bad\, but too much good whiskey is barely enough” – Mark Twain \nWise words from a wise man… whisky is one of the most popular alcohols in the world. And In the wide world of American whisky\, there are many classifications\, styles and origins. \nJoin us for a Summer evening of Whisky and delectable cuisine inspired by the flavors of the Bourbon Trail and American Regional Cuisine! Experience an enlightening whisky tasting led by William Terry\, a renowned Whisky Enthusiast and owner of Titan Beverage. \nThe dinner will start with a bright and refreshing Whisky cocktail to open your palette\, and from there the enlightenment continues! You’ll taste through top-rated and award-winning whiskies from New York\, Kentucky\, Texas\, Colorado\, and California\, and end with a night-cap cocktail fitting for a cozy\, inviting\, summer evening. \nChef Amy and her team are as happy as hogs in mud to prepare an All-American multi-course meal inspired by each state’s iconic dishes\, ingredients\, and cooking styles. From Colorado Elk Skewers\, to Roasted Pasillas with Brisket\, to Charred Avocado & Citrus Salad (…what’s more Californian than that?). The dinner will have both individually plated and shared components that pair with the featured spirits. \nSo throw your hat over the windmill\, and join us for a what will be a fun and delicious summer evening of Whiskies and Fine American Fare. \nDinner Menu\nCALIFORNIA\nCharred Avocado Salad w/Cilantro Mayo\, Peaches\, Citrus-Honey Vinaigrette\n-Ammunition Bourbon- finished in Napa Cabernet barrels\nCOLORADO\nGrilled Elk Skewers with Creamed Corn & Dandelion Greens Salad\n-Smokeye Hill Barrel Proof Bourbon-\nTEXAS\nPulled Pork Panucho w/Jalapeño Crema & Cowboy Caviar\n-Yellow Rose Outlaw Bourbon- (100% corn mash bill)\nKENTUCKY\nBeef Brisket w/Bourbon BBQ Sauce & Benedictine Wedge\n-Frank August Small Batch Bourbon-\nNEW YORK\nCheesecake Mousse filled Zeppole w/ Salted Carmel\n-Widow Jane Decadence Bourbon- finished in Vermont maple syrup barrels\nImmerse yourself in the rich variety of whiskies and gain a deeper appreciation of their nuanced flavors throughout the evening! URL:https://epicureansb.com/event/whiskies-of-america-the-foods-to-boot/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Cocktails,Dinner,Education,Epicurean Santa Barbara,Spirits ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/06/BBF3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240803T173000 DTEND;TZID=America/Los_Angeles:20240803T200000 DTSTAMP:20260525T054211 CREATED:20240419T143228Z LAST-MODIFIED:20240802T185038Z UID:10000260-1722706200-1722715200@epicureansb.com SUMMARY:ESB Summer Pizza Party DESCRIPTION:~ EpicureanSB ~ Summer Pizza Party\nIt’s time for a Summer Pizza Party! \nJoin us for an evening of food and fun where Chef Arturo Ruiz\, the Pizza Slinging Master from FireBrick\, (and Chef Amy’s Colleague from Industrial Eats) brings his ovens and skills to Santa Barbara. \nPicture Freshly baked Pita bread served with creamy Herb Hummus\, followed by a mouthwatering selection of wood-fired Pizzas\, A Crisp Salad\, and to top it all off\, delightful locally sourced Ice Cream! And what’s a party without beverages? Fear not\, because ESB has got you covered with a selection of wines\, beers\, and refreshing non-alcoholic drinks to keep you hydrated and merry all evening long. \nMenu\nWood Fired Pita Bread\nHummus with Fresh Herbs \nPIZZAS \nCarnivore Lovers Pizza with Calabrian Chile\nProsciutto Pesto Pizza with Cotija Cheese\nLoaded Vegetable Pizza \nDESSERT \nGreens with Creamy Vinaigrette \nLocally Sourced Gelato or Ice Cream \nBEVERAGE \nWine\, Beer\, 0-ABV Spritz & BYOB \n  \nSo gather up members and friends! Bring along your favorite bottles if you wish\, and let’s turn up the heat for a fun-filled night of great food\, fantastic company\, and summer memories that’ll last a lifetime. Come one\, come all\, to ESB’s Summer Pizza Party! URL:https://epicureansb.com/event/summer-pizza-party/ LOCATION:KIVA Cowork Outdoor Patio – State Street Location\, 1117 State St.\, Santa Barbara\, 93101\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/05/Cooking-Pizza-In-Oven-On-Creative-Home-Decoration-Idea-C56-with-Cooking-Pizza-In-Oven.jpg.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240714T173000 DTEND;TZID=America/Los_Angeles:20240714T200000 DTSTAMP:20260525T054211 CREATED:20240405T145840Z LAST-MODIFIED:20240710T170916Z UID:10000258-1720978200-1720987200@epicureansb.com SUMMARY:Fancy Farmer Winemaker Dinner: Toft Wines DESCRIPTION:Fancy Farmer Winemaker Dinner \nJacob & Kelly Toft of Toft Wines\nGet ready for an evening filled with delectable wine\, scrumptious food\, and endless fun alongside the beloved duo\, Jacob and Kelly Toft! Indulge in a multi-course dinner prepared by Chef Amy Baer accompanied by 8 magnificent Toft wines with a special focus on the beloved varietal which Paso has perfected\, and Jacob Toft has mastered: Syrah! It’s a soirée you won’t want to miss! \nStarting with a reception of passed appetizers\, followed by an individually plated 5 course dinner\, Winemakers Jacob and Kelly Toft will lead guests through a Journey of Syrah\, as they discover the luscious flavors\, textures\, and terroirs of each wine. \nChef Amy is channeling the spirit of Paso Robles and the beloved farm life in a “Fancy Farmer’s Feast”: a dinner inspired by farm ingredients and adapted to fine dining cuisine. With individually plated dishes filled with warmth\, care\, craft and a splash of Santa Barbara refinement\, this approach to a dinner will feature everything from braised lamb\, farmer’s flatbread\, an indulgent mushroom manicotti\, to an ending of roasted peaches with brown butter shortbread crumble…Food that welcomes you with flavor and sophistication\, and embraces you with the pleasure of a comforting meal. It celebrates both fine cuisine\, and the simple and satisfying farmer’s way of living \n \nThis lovely husband and wife team not only craft artisanal small batch wines\, but are kind sweet people who love to share their passion for wine with other enthusiasts. Toft Wines are all about the pursuit of flavor that starts with meticulous farming. With access to the premier vineyards spanning the Central Coast\, Toft wines honor the AVAs from which the grapes are cultivated. His small production allows him to focus his attention on fruit source and handcrafting his blends. Jacob has a calling to introduce regions to one another and that journey is fulfilled in his cellar; his focus is blended between the details. \nThis exclusive dinner will feature club-only wines\, including the highly sought-after York Mountain and L’Aventure Syrahs; as bottles have been allocated specifically for the evening. These wines are not available for public purchase\, and there is currently a waitlist to join the club…So as a special perk\, attendees of this dinner will have the rare opportunity to bypass the waitlist and join the wine club immediately! Don’t miss this unique chance to enjoy and acquire these exquisite wines. \nFeatured Wines & Menu\n2023 Josephine’s Rose  \n2022 Relentless Pursuit Mourvèdre  \nCornmeal Crusted Green Beans\nCotija\, Cilantro Lime Crema\, Chipotle Aioli\nFarmer’s Flatbread \nwith Bacon Jam\, Corn\, Zucchini Flowers and Farmer’s Cheese\n2022 York Mountain Vineyard Syrah \nMushroom Manicotti\nMushroom Béchamel\, Crispy Shiitakes\, Truffle Oil\n\n2022 Sarah’s Cuvee \nTomato\, Peaches\, Pepitas\, oh my!\nSheep’s Milk Ricotta\, Tarragon\, Savory Buñuelo\n2022 G2 Vineyard Syrah \nWarm Brown Butter Gnocchi Salad\nPistachio Sorrel Vinaigrette\, Duck Bacon Bits\n2021 L’Aventure Vineyard Syrah \n2022 Caliza Vineyard Syrah \nLamb Mille Feuille \nPommes Dutchess\, Blueberry and Beet Reduction\, Feta Cheese\n2022 Diana’s Chardonnay \nAged Gouda\, Brown Butter Shortbread\, Peach Mousse\n  \n \nAbout the Winery… \nToft wines are limited to their allocation membership twice a year. ESB is grateful for the opportunity to share Toft wines with its members through special arrangement with the Tofts. ESB is honored to feature Jacob and Kelly Toft of Toft Wines\, who after receiving over 90-point scores from respected critic Robert Parker\, sold out their vintages in one day!  Jacob Toft was one of the first winemakers to be featured at an ESB Winemaker Evening\, and has since made appearances at ESB’s 1st and 2nd Anniversary Events. \n \nJacob has been producing small-batch\, full-flavored wines for over 20 years. Previously a gypsy winemaker\, Jacob settled his winemaking operations in Tin City in 2015. Alongside his wife Kelly\, they continue to craft blends with huge personality & nimble feet and look forward to sharing them with you! While studying under Stephan Asseo of L’Aventure for six years\, Jacob learned that wines of quality begin in the vineyard. Therefore\, he sources only the best fruit that the Central Coast offers. These vineyard locations span from Santa Barbara to Santa Lucia Highlands\, with deep roots in Paso Robles. URL:https://epicureansb.com/event/esb-winemaker-dinner-toft-wines/ LOCATION:Downtown Santa Barbara\, 1117 State Street\, Santa Barbara\, 93101\, United States CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/04/Jacob-Toft-Rose-Paso-Robles.jpeg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240615T180000 DTEND;TZID=America/Los_Angeles:20240615T203000 DTSTAMP:20260525T054211 CREATED:20240405T143226Z LAST-MODIFIED:20240405T151644Z UID:10000257-1718474400-1718483400@epicureansb.com SUMMARY:Quebecois Hot Pot Feast with Chef PA DESCRIPTION:Quebecois (French-Canadian) Hot Pot Feast\nChef PA Tremblay\nJoin us for a one-of-a-kind event this summer as Chef PA Tremblay reimagines traditional French fondue and Chinese Hot Pot into… \n…The Quebecois (French-Canadian) Hot Pot Feast! \n \nThis small group dining experience blends both culinary traditions to create an original concept unlike anything you’ve had before! \nImagine yourself and a fellow friends gathered around a fragrant and rich French Onion Soup broth\, with an array of thinly sliced beef\, vegetables\, freshly baked bread\, and delectable sauces. With skewers in hand\, your favorite beverages and good friends\, you then warm (or cook) your ingredients in this single pot of simmering\, seasoned broth kept hot on electric range. Once warmed to your liking\, you dip it in your sauce of choice and enjoy! …Then repeat until you are satiated! \nWe encourage members to sit with their friends as well! If you know others who are attending this event\, inform us of your seating preferences. Hot pot groups consist of 6-8 guests per table. \nInspired by both his background and love of asian cuisine\, Chef P.A’s unique gastronomic experience promises to captivate your senses and redefine this style of cuisine. This is sure to be an unforgettable night! A leisurely and flavorful dinner held outside on a serene Santa Barbara evening with panoramic ocean views. And…it is BYOB! \nMENU\nFrench Onion Soup Broth\nAccompaniments:\nThinly Sliced Beef\nMushrooms\nCornichon\nBlanched Broccoli\nRoasted Cauliflower\nRoasted Carrots\nBoiler Potatoes\nLocal Sourdough Bread\nMarket Greens with Sherry Vinaigrette\nSauces:\nGarlic Aioli\nCurry Aioli\nChimichurri\nHorseradish Cream Sauce\nDessert:\nChocolate Pudding URL:https://epicureansb.com/event/quebecois-hot-pot-feast-with-chef-pa/ LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/04/18630_3-2_1920-1280.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240526T180000 DTEND;TZID=America/Los_Angeles:20240526T210000 DTSTAMP:20260525T054211 CREATED:20240419T141317Z LAST-MODIFIED:20240419T145340Z UID:10000259-1716746400-1716757200@epicureansb.com SUMMARY:French Food and Wine Experience DESCRIPTION:French Food and Wine Experience\nJoin ESB founders Keith Robinson and Chef Amy for an exclusive culinary and oenologic journey through France. Limited to a gathering of only 12 guests\, this intimate soirée promises to captivate\, entertain\, and indulge any aspiring Francophile. \nUnder ESB’s curation\, guests will savor a meticulously chosen array of French varietals and blends\, ranging from Chardonnay to Gamay\, Pinot Noir to Gigondas to Châteauneuf-du-Pape. Meanwhile\, Chef Amy will orchestrate a symphony of flavors with a multi–course dinner inspired by the regions from which these grapes originate. Prepare to delight in the richness of French summer cuisine\, infused with a touch of central coast flair. \nThe evening unfolds with a reception of wines with Hors d’oeuvres\, and is followed by a succession of individually plated dishes crafted to complement the showcased wines. We’ll end with a finale of dessert and Époisses\, a cheese so deliciously smelly that it’s been banned on public transport in France. Viva la France!   \nOld town of Carcassonne and pont vieux in France URL:https://epicureansb.com/event/french-food-and-wine-experience/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2024/04/67299670.cms_.webp ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240510T180000 DTEND;TZID=America/Los_Angeles:20240510T203000 DTSTAMP:20260525T054211 CREATED:20240301T200145Z LAST-MODIFIED:20240503T202006Z UID:10000256-1715364000-1715373000@epicureansb.com SUMMARY:ESB Dinner Party ~ May 2024 DESCRIPTION:“ESB Dinner Party”\nFounders Amy Baer and Keith Robinson are launching a new series of dinners\, we fondly call “ESB Dinner Party”. \nChef Amy will prepare some of her favorite dishes\, a mix of shared and individually plated courses that change for each dinner party event. As always with Amy’s cuisine\, we’ll start the evening with fresh baked bread and salted French butter for the table! Along with seasonal produce\, you’ll likely enjoy one of her recent favorite seafood creations\, some handmade pasta\, and red meat fitting for a special bottle. \nGoing back to our core of offering private events with curated cuisine and gracious hospitality- these dinners\, limited to 12 guests\, will be held inside the Kitchen at Chef Amy’s residence and highlight inspiring ingredients and exciting dishes. A welcome beverage will be included\, and dinners are BYOB! \nIn these communal small group “member-only” dinners\, guests will experience\, first hand meal preparations\, cooking techniques\, share culinary experiences get to know other members while enjoying a private curated chef’s table experience similar to David Chang’s Netflix series “Dinner Time Live”. \nMenu Coming Soon!\n  URL:https://epicureansb.com/event/esb-dinner-party/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/03/ESBDP1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240421T180000 DTEND;TZID=America/Los_Angeles:20240421T210000 DTSTAMP:20260525T054211 CREATED:20240223T155840Z LAST-MODIFIED:20240412T124924Z UID:10000254-1713722400-1713733200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner 2024 DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nESB is excited to welcome back guest chef\, Chef Justin Werner\, Executive Chef at TRUST in Downtown Santa Ana\, CA\, and winner of Food Network’s “Chopped” for our next ESB Trust dinner! \nOriginally from New York Chef 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 USA\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA (Jonathan Gold’s Top 101 Restaurants in Los Angeles list)\, he moved on to the executive chef position at Porch and Swing.  Chef Justin is now the Executive Chef of Trust DTSA in Santa Anna. The inspiration for ESB’s Trust dinners\, chef’s restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with small plates which are shared (1 plate per two guests) (But singles are always accommodated)! The cuisine featuring Chef Justin’s diverse techniques 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! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \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! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable. URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner-2024/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240330T180000 DTEND;TZID=America/Los_Angeles:20240330T200000 DTSTAMP:20260525T054211 CREATED:20240104T122828Z LAST-MODIFIED:20240327T132251Z UID:10000252-1711821600-1711828800@epicureansb.com SUMMARY:Tastes and Tales of Morocco with Robin Goldstein DESCRIPTION:Tastes and Tales of Morocco with Chef Robin Goldstein\nChef Robin Goldstein is preparing a meal inspired by her travels! Join us for a plated multi-course Moroccan dinner while Chef Robin shares her stories\, cooking techniques\, and dishes full of spices and signature Moroccan flavors\, all inspired by her time abroad.  \n \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 dinner\, enjoy dishes inspired by this flavorful cuisine. From traditional recipes to modern takes on classic dishes; the menu will highlight the colorful flavors and ingredients of Morocco and its surrounding regions. \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. \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. \n \nThe Menu\nMoroccan-Style Roasted Carrot Salad with Avocado\nFlatbread w/Herb Oil\n\nRoasted Local Fish\nChermoula Sauce with Meyer Lemon Confit\nToasted Couscous\, Caramelized Lemons\, Onions and Fragrant Spices\n\nGateau Marocain\nFlourless Citrus Cake With Almonds and Pistachio Nuts\n \n  URL:https://epicureansb.com/event/tastes-and-tales-of-morocco-with-robin-goldstein/ 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/2020/07/greek-night-the-wickham-boatshed-newcastle18of34.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240225T173000 DTEND;TZID=America/Los_Angeles:20240225T200000 DTSTAMP:20260525T054211 CREATED:20240104T120607Z LAST-MODIFIED:20240119T182914Z UID:10000250-1708882200-1708891200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Clark Staub Full of Life Flatbread DESCRIPTION:ESB “TRUST” Dinner\n\nClark Staub Full of Life Flatbread in Los Alamos!\nEpicurean Santa Barbara welcomes Guest Chef Clark Staub of Full of Life Flatbread in Los Alamos! Known for incredible pizzas and fresh\, locally sourced cuisine\, Chef Clark has helmed 10 dinners for Outstanding in the Field\, and has cooked at the Coachella Music Festival for 7 years. The latter is the inspiration for one of his most popular menu items (That would be the Coachella Valley Date and Bacon Flatbread\, with house cured bacon\, smoked leek sauce\, walnuts\, blue cheese\, and wild nettles). After spending 20 years in the music Industry\, Chef Staub shifted his focus to bread-baking\, his greatest passion\, and eventually opened his restaurant\, Full of Life in 2004. Inspired by the greatest bakeries- from Boulangerie Polaine in Paris to Nancy Silverton’s La Brea Bakery in LA\, his practice led him to hone his craft for specialty bread and creative local cuisine to become one of the most popular destinations in the Central Coast Restaurant Scene. \n \nThe cuisine:\nSpecializing in wood-fired grilled dishes as well as specialty baked breads\, and influences from Mediterranean and Italian cuisine\, expect to see a variety of fresh flavors featuring flatbreads\, proteins\, vegetables\, and seafood\, highlighting locally sourced\, and even foraged and wild foods when possible. \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! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \n \n \n  \n \n  URL:https://epicureansb.com/event/esb-trust-dinner-feb24/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240126T180000 DTEND;TZID=America/Los_Angeles:20240126T203000 DTSTAMP:20260525T054211 CREATED:20231013T164633Z LAST-MODIFIED:20240123T141740Z UID:10000246-1706292000-1706301000@epicureansb.com SUMMARY:Midnight in Paris DESCRIPTION:Midnight in Paris\nIn 1959\, a chef names Paul Gineste de Saurs created the menu in a brasserie called ‘Le Relais de Venise-Son Entrecôte’ in Paris. It was a single course menu; sophisticated and elegant: comprising of a walnut salad\, sirloin steak served with a pan sauce and golden thin-cut French fries\, as well as a classic dessert.  The perk of the dining experience is that guests may ‘revisit’ the steak\, frites\, and salad again and again; until they are ready to proceed to dessert.  \nESB Founders Keith and Amy had an incredibly memorable dinner this restaurant during their time in Paris\, and are now designing an experience akin to that of ‘Le Relais de Entrecôte’; offering the classic French menu in its simplicity and perfection…Join us!  \nUpon seating\, guests will be welcomed with a traditional French baguette and French cultured butter\, followed by a three course dinner\, featuring a steak frites entree served with a sauce inspired by the iconic herbaceous\, buttery\, “Entrecôte” sauce.  \n….‘Revisits’ are welcomed and accommodated!  \nMENU \nLa Brea Bakery Baguette | Isigny Ste Mère Butter with Maldon Sea Salt\nSB Market Greens and Chicories |French Vinaigrette\, Candied Walnuts\, Blue Cheese\nHanger Steak & Pomme Frites | Entrecoté Steak Sauce \nDessert choice of…\nProfiteroles with Vanilla Ice Cream and Warm Callebaut Chocolate Sauce\nor\nYuzu Mascarpone Mousse Cake with Whipped Cream and Ginger Graham Crumble\nSo…Bienvenue! Bring your favorite French Wines\, sit among friends now and old\, and celebrate the New Year… Comme les français. (“Like the French”) URL:https://epicureansb.com/event/midnight-in-paris/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/10/Le_Relais_de_Venise_-_LEntrecote_Porte_Maillot_Paris_XVIIe_2009-06-13.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT END:VCALENDAR