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DTSTART;TZID=America/Los_Angeles:20210305T173000
DTEND;TZID=America/Los_Angeles:20210305T200000
DTSTAMP:20260620T033235
CREATED:20210113T143406Z
LAST-MODIFIED:20210315T170705Z
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SUMMARY:Sausage Making with Chef P.A. Tremblay
DESCRIPTION:The age-old technique of sausage making!\nChef P.A. Tremblay joins ESB once again to share the age-old technique of sausage making! Learn about the the spices\, herbs\, casings and the techniques to making sausages with the old-world traditions. With the right tools and Chef P.A.’s tips and tricks\, you too\, can make sausages on your own with a variety of proteins and seasonings! \nThe afternoon will start with a chilled beer\, or wine\, and guests will be served an entree of chef P.A.’s homemade crafted sausages and sauerkraut to enjoy during the demonstration. In addition to sausages\, Chef P.A. will also demonstrate the ease of making your own sauerkraut. No longer will you have to buy the pre-packaged version of this condiment; instead you’ll be able to dine on the probiotic filled\, floral\, briny condiment for your future sausage adventures! Each guest will even take home a jar of Chef P.A.’s Sauerkraut to enjoy at a later date (or with their leftovers!) \nProst!\nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/now-open-sausage-making-with-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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DTSTART;TZID=America/Los_Angeles:20210313T170000
DTEND;TZID=America/Los_Angeles:20210313T200000
DTSTAMP:20260620T033235
CREATED:20210202T144318Z
LAST-MODIFIED:20210315T170644Z
UID:10000066-1615654800-1615665600@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Massimo Falsini
DESCRIPTION:ESB “TRUST” Dinner: Chef Massimo Falsini\nESB’s Second TRUST Dinner will feature  Michelin Starred Chef Massimo Falsini\, the Executive Chef of Caruso’s at Rosewood Miramar Resort in Montecito\, CA. From a family of charcutiers\, Massimo began his culinary training at the age of 16 in Felice a Testaccio\, a historical Roman Trattoria\, and spent his youth in prestigious kitchens until reaching Harry’s Bar in Rome in 2004. Harry’s Bar was awarded a Michelin Star while Massimo was at the helm of the kitchen two years later. After many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 12 years ago. Chef Massimo then served as the Executive Chef at the Solage\, part of the Auberge Resorts Collection in Napa Valley\, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role\, Massimo held positions as the Executive Chef at the Four Seasons Resort Hualalai in the Big Island Hawaii\, and as the Executive Chef at the Waldorf Astoria Orlando. \nThe Cuisine…\nThe dinner will feature Chef Massimo’s personal connection to his Italian upbringing\, including his pastas\, vegetables\, seafood and proteins\, as well as his enthusiasm for the resources of the Central Coast. Chef Massimo is known for utilizing the highest-quality ingredients sourced from neighboring farmers\, fishermen and ranchers. *please note that this menu will contain gluten and dairy. As these are specialized menus\, modifications are politely declined.  \n \nThe revenues of Chef Massimo’s dinner will be donated to No Kid Hungry\, a national campaign run by Share Our Strength\, a nonprofit working to solve problems of hunger and poverty in the United States and around the world. After 25 years of successfully investing in local nonprofits and helping find the best approaches to eradicating poverty and hunger\, Share Our Strength launched No Kid Hungry in 2010. The campaign includes food skills education\, school breakfasts\, summer meals\, and advocacy. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/trust-dinner-massimofalsini/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210501T170000
DTEND;TZID=America/Los_Angeles:20210501T200000
DTSTAMP:20260620T033235
CREATED:20210319T172719Z
LAST-MODIFIED:20210423T132409Z
UID:10000069-1619888400-1619899200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef P.A. Tremblay
DESCRIPTION:ESB “TRUST” Dinner: Chef P.A. Tremblay\nESB’s May 1st TRUST Dinner will feature hometown favorite Chef PA Tremblay! For the first time ever\, Chef PA is creating his own 6-Course dream dinner for our members. Many of you are familiar with Chef PA through his charismatic demonstrations of locally sourced seafood\, his beautiful Italian braises and ragus made wild game meat from his hunting adventures\, or even authentic Japanese Ramen. But\, you have yet to experience Chef P.A’s cuisine…unleashed…without the influence of educational content or pre-selected wines. For those of your who think you may know PA…well\, think again!  \nThe Cuisine…\nAt this dinner you’ll experience flavors inspired from his Classical training\, his French-Canadian roots\, his travels throughout Europe and Asia\, his weeks of fishing off the coast of Alaska\, and of course\, his time as Chef de Cuisine at Julienne. Chef P.A. represents everything Epicurean treasures about food and beverage…He is a brilliant educator and an incredibly creative and expertly skilled chef. Yet he is always seeking to further his culinary knowledge as he experiments with new techniques; be it European style charcuterie\, or fermented “fish” sauce made from insects\, (with inspiration from Noma’s René Redzepi).*please note that this menu may contain gluten and dairy. As these are specialized menus\, modifications are politely declined. \nExclusive Kitchen Counter Experience…\nNow that limited indoor dining is permitted\, ESB is taking the TRUST dinner to the next level\, creating a dream experience for food enthusiasts! We are now offering 4 indoor Chef’s Counter seats. Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course\, hand outs from Chef PA as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! For this TRUST dinner\, proceeds from the kitchen counter seats will go to the Build the Kitchen fund! \nLet’s build the kitchen!!!\nAs Epicureans\, we appreciate the craft\, talent\, and determination that is required to make an artist (especially a chef or winemaker) successful. As many of you know\, our goal is not only to educate and inspire\, but to support those artists in our community and beyond. \nAs we continue into our 3rd year\, we’re supporting Chef PA and SBMS in their efforts to raise funds to build a professional kitchen that will have a major impact on our community\, education and ESB directly! \nWe want to gather members to support this project because of the impact this kitchen will have on future generations. Not only will the students benefit from this kitchen\, but non-profits\, independent chefs in need of a shared kitchen space\, and Epicurean Santa Barbara\, too\, would use the new professional space to host educational hand-on classes. This kitchen would shepherd in a new culinary-driven generation in our community. And as food enthusiasts of Santa Barbara\, we feel it’s only fitting to support ventures that benefit the future food enthusiasts of Santa Barbara. This is a realistic and tangible campaign\, and our support as a group will make Epicurean Santa Barbara become a driving force in the community. Chef PA is close to reaching his goal of raising $600\,000 to complete the kitchen at the school. We invite you to join us to help him and SBMS cross the finish line…Let’s get them there! \nIf you want to donate now\, you can! Add your desired donation in increments of $50 when you purchase your trust dinner ticket\, and 100% of those funds will go directly to the campaign. If you’re looking to make a large contribution and/or receive a tax deduction\, please contact PA Tremblay directly\, CLICK HERE or email Amy & Keith to arrange a meeting with Chef PA directly. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210512T180000
DTEND;TZID=America/Los_Angeles:20210512T200000
DTSTAMP:20260620T033235
CREATED:20210319T184554Z
LAST-MODIFIED:20210508T010808Z
UID:10000209-1620842400-1620849600@epicureansb.com
SUMMARY:Amy's Oaxacan Experience
DESCRIPTION:Amy’s Oaxacan Experience\nStories and Secret Dishes from One of Mexico’s most Vibrant Culinary Regions\nJoin ESB Founder Amy Baer Robinson as she shares the dishes\, beverages and stories from her time in Oaxaca. Learn about the sacred Mole Negro and how it ties into the traditions of the Zapotec culture\, and taste the unique flavors only found in chihuacles negros\, authentic stringy Oaxacan cheese\, masa from Oaxacan corn\, unique herbs such as Hoja Santa\, and of course\, smokey mezcal. In this multi-course dinner\, you’ll swoon over the depths of flavors\, and leave with a new appreciation and taste for these sacred dishes. Oaxacan inspired beverages will be served alongside the dinner. \nSara Jaqua\, Founder of Gone Native Travel will be joining us for the event to share her stories\, expertise\, and enthusiasm of Oaxacan Food and Culture. \nMenu to come!\nThe event will be held at a private location\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/amys-oaxacan-experience/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210611T173000
DTEND;TZID=America/Los_Angeles:20210611T203000
DTSTAMP:20260620T033235
CREATED:20210319T184350Z
LAST-MODIFIED:20210519T155720Z
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SUMMARY:Goldbelly Extravaganza Dinner
DESCRIPTION:“Goldbelly Extravaganza” Dinner\nSince the pandemic many of the country’s top restaurants have taken “delivery” to the next level\, by offering their legendary dishes to order via the site Goldbelly. This site ships the dish to you\, (usually frozen)\, with specific re-heating and execution instructions from the restaurants. After testing the site with some of our favorite New York dishes and being more than pleased with the results\, ESB is planning the “Goldbelly Extravaganza” Dinner. \nThe United States of Goldbelly!\nThis experience will allow you to taste some of the best food from LA\, NYC\, Philadelphia\, Kansas City\, Austin and New Orleans all in one night! Start with Commander’s Palace Gumbo from New Orleans\, then sample the Korean Pork Ssäm from NYC’s Momofuku Ssäm Bar\, then proceed to sample some of the most sought-after barbecue in America: Franklin’s BBQ Brisket from Austin\, TX and ribs from Joe’s of Kansas City\, MO served with Woflgang Puck’s Truffle Mac\, and end with cake and ice cream…Ovenly’s Brooklyn Blackout Cake and Nancy’s Silverton’s Gelato sampler! \nESB has chosen several dishes from the site and the team will execute and curate a multi-course dinner which will feature a sampling of the best dishes from across the United States. In a time when you can’t go to the food\, the food comes to you! Some dishes are sure to impress\, and well\, others may not…That’s all part of the fun! \nTo top it off\, this experience is BYOB! So bring your favorite beverages to pair with this diverse and delectable dining experience! We’ll also provide the perfect welcome beverage. \nMENU\nZahav’s Hummus & Salatim Spread\nZahav – Philadelphia\, PA\nBeets with tehina\, Moroccan carrots\, twice-cooked eggplant\, pickled Napa cabbage\, spicy fennel\, and Matbucha\, Schug and Harissa\, Pita Bread \nCommander’s Palace Seafood Gumbo\nCommander’s Palace – New Orleans\, LA\nMomofuku Bo Ssäm\nMomofuku Ssäm – New York\, NY\nSlow cooked pork shoulder\, served with Momofuku’s Fried Rice\, Lettuce Wraps\, Potato Rolls\, and Ssäm Sauce \nFranklin BBQ Brisket\nFranklin BBQ; Austin\, TX\nSmoked Brisket\, Franklin BBQ Sauce \nJoe’s of Kansas City BBQ Ribs\nJoe’s of KC; Kansas City\, MO\nPork Spare Ribs\, Joe’s Kansas City BBQ Sauce \n…Served with\nWolfgang Puck’s Truffle Mac and Cheese\nWolfgang Puck Catering; Los Angeles\, CA\nWolfgang Puck’s Famous indulgent dish served annually at the Oscars an other high-profile catered events \nChoice of Dessert: \nBrooklyn Blackout Cake\nOvenly Bakery; Brooklyn\, NYC\nDark chocolate stout cake smothered in salted dark chocolate pudding buttercream. \nNancy’s Fancy Italian Gelato & Sorbetto\nNancy’s Fancy; Los Angeles\, CA\nA sampling of 6 artisan gelato and sorbetto\, crafted by James Beard award-winning chef Nancy Silverton. Flavors: Butterscotch Budino with a Caramel Rosemary Swirl\, Italian Custard with Marsala & a Citrus Caramel Swirl\, Mixed Berry with Greek Yogurt\, Amarena Cherry with Amaretti\, Chocolate Fondente with Dark Rum and Valrhona Chocolate Chips\, Coconut Stracciatella with Bittersweet Chocolate Strands \nJoin us for a dinner like no other…\n\n\nThis is an outdoor event to provide a safe curated experience. Guests will have a their own designated space at the venue\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain an appropriate distance!
URL:https://epicureansb.com/event/goldbelly-extravaganza/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210717T170000
DTEND;TZID=America/Los_Angeles:20210717T200000
DTSTAMP:20260620T033235
CREATED:20210319T171242Z
LAST-MODIFIED:20210706T212943Z
UID:10000068-1626541200-1626552000@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp
DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature none other than ESB Favorite…Chef Drew Terp! \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C. Most recently\, Chef Drew was co-owner and Chef at Pico in Los Alamos. While working under Chef José Andrés at Jaleo Washington DC\, Chef Drew learned the fundamentals of charcuterie where he produced chorizo\, buttifara\, and fresh sausages for the restaurant. He continued to develop his craft while working with Pig farmers in Spain; and continued producing a variety of charcuterie while executive chef at Pico\, in Los Alamos. Chef Drew has since left Pico and resides in San Diego. He is returning to Santa Barbara for one night only for an incredible 7-Course Trust Dinner. \nThe Cuisine…\nAt this 7-Course Dinner\, guests will experience Chef Drew’s style of cooking\, which is a tribute to the symbiotic farmer-chef relationship. He is also known for his incredible dishes featuring proteins\, fresh pastas\, and charcuterie. Anyone who has been lucky enough to attend one of Chef Drew’s previous dinners featuring Upscale Comfort Food\, Game Meat\, or his legendary Burgers knows of Chef’s Drew cuisine\, which has influence from Spanish\, Japanese\, Southern BBQ and Californian cuisine. He brings with him incredible flavors\, a wealth of experience\, and passion for creating incredible food. Dietary restrictions will be accommodated at chef’s discretion.\n \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 4 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-july2021/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210722T160000
DTEND;TZID=America/Los_Angeles:20210722T180000
DTSTAMP:20260620T033235
CREATED:20210528T222212Z
LAST-MODIFIED:20210720T190813Z
UID:10000207-1626969600-1626976800@epicureansb.com
SUMMARY:Chef Massimo and The Proper Bolognese!
DESCRIPTION:Chef Massimo and The Proper Bolognese!\n{Note Updated Start Time}\nFor the first time\, Chef Massimo Falsini is leading a demonstration for ESB members… \nLearn the age-old tradition of Tagliatelle al Ragù\, (also known as Bolognese)\, a rich and delicious slow cooked meat sauce which is one of the most celebrated dishes of Italy. From the dicing of vegetables to the pasta rolling\, observe Chef Massimo as he demonstrates the steps to create the best Bolognese. You’ll learn all the tips and tricks from a true master\, and of course\, enjoy his rendition of this legendary dish. Afterwards\, with all your new found knowledge\, try your hand at creating your own delectable Bolognese at home! Local Paso Robles and Santa Barbara Wines will also be served! Please Note: This is an indoor event! \n\nChef Massimo Falsini is the Executive Chef of Caruso’s at Rosewood Miramar Resort in Montecito\, CA. From a family of charcutiers\, Massimo began his culinary training at the age of 16 in Felice a Testaccio\, a historical Roman Trattoria\, and spent his youth in prestigious kitchens until reaching Harry’s Bar in Rome in 2004. Harry’s Bar was awarded a Michelin Star while Massimo was at the helm of the kitchen two years later. After many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 12 years ago. Chef Massimo then served as the Executive Chef at the Solage\, part of the Auberge Resorts Collection in Napa Valley\, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role\, Massimo held positions as the Executive Chef at the Four Seasons Resort Hualalai in the Big Island Hawaii\, and as the Executive Chef at the Waldorf Astoria Orlando. \n \nThe event will be held indoors at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/chef-massimo-and-the-proper-bolognese/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210903T180000
DTEND;TZID=America/Los_Angeles:20210903T210000
DTSTAMP:20260620T033235
CREATED:20210611T123130Z
LAST-MODIFIED:20210827T222458Z
UID:10000206-1630692000-1630702800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Justin West
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin West!\nESB’s next TRUST Dinner will feature Chef Justin West! \nChef Justin West is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009. \n \nThe Cuisine…\nAt this 6-Course Dinner\, guests will experience Chef Justin’s creative modern cuisine\, crafted with his love of cooking. His inspiration comes from the Santa Barbara market and local farmers\, years of working in his father’s BBQ joint in Oregon (staring at age 11)\, and classic French cuisine. From smoking and curing meats and fish to highlighting the season’s peak produce\, Chef Justin West’s food is always fresh clean\, delicious and satisfying!   Dietary restrictions will be accommodated at chef’s discretion. \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 3 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-justin-west/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210908T173000
DTEND;TZID=America/Los_Angeles:20210908T193000
DTSTAMP:20260620T033235
CREATED:20210611T145318Z
LAST-MODIFIED:20210826T232508Z
UID:10000205-1631122200-1631129400@epicureansb.com
SUMMARY:Get Hooked Seafood Demo & Dinner - Fall 2021
DESCRIPTION:Get hooked on Seafood!\nESB is resuming it’s collaborations with Get Hooked to host a culinary demonstration on how to prepare seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nESB Founder\, Chef Amy Baer Robinson will host this culinary demonstration\, which will feature Squid\, King Salmon\, and Sea bass! The demonstration will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, techniques that are adaptable to other species of fish\, and tricks and recipes adapted from notable chefs and restaurants! Beverages will also be served. \nIn addition to the class\, guests have the option to pre-purchase two out of three of the featured frozen seafood selections to take home after the event\, so they too can prepare the dishes when they please! This is a great opportunity to sample Get Hooked’s Seafood program for those who are not yet members. \nAs a collaboration between Get Hooked and Epicurean Santa Barbara\, members of both entities are welcome to register for this event! \nPLEASE NOTE: This event is being held in a private home. The host kindly requires that all attendees be vaccinated.\n\nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. Beverages will also be provided at this event. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. While seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com
URL:https://epicureansb.com/event/get-hooked-seafood-demo-dinner-fall-2021/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210922T173000
DTEND;TZID=America/Los_Angeles:20210922T213000
DTSTAMP:20260620T033235
CREATED:20210726T151910Z
LAST-MODIFIED:20210903T155202Z
UID:10000212-1632331800-1632346200@epicureansb.com
SUMMARY:Progressive Wine Experience & Dinner ~ Samsara Wine Co.
DESCRIPTION:Progressive Vertical-Horizontal Wine Experience & Dinner \nSamsara Wine Co.\nWe’re taking over the winery\, a first for Epicurean SB ~ 11 wines and a barrel tasting! \nIn this awesome immersive and progressive evening\, guests will taste 9 different Samsara wines side by side in 3 flights\, journeying through vineyards and vintages in a vertical and horizontal tasing\, all while exploring Samsara’s tasting room and winery throughout the evening. This exploration of vineyard variations\, varietals and by vintage is a unique and delicious way to learn all about the spoils of great central coast vineyards and the fruits of their labors. \nEnjoy multiple food and wine courses in different settings\, starting in the tasting room with a Rose and ending in the barrel room with a barrel tasting of upcoming wines! The dinner for the evening and will channel Italian and French inspired fare and end with a late harvest Viognier! \nThe experience…\nStarting in the Tasting Room\, enjoy Samsara’s Rosé\, followed by a Chardonnay vertical flight coursed with freshly baked brioche and cultured butter. \nGuests will then move outdoors to the large communal tables\, and and experience the Pinot Noir and Syrah vineyard designates in two horizontal flights alongside individual plated appetizers\, such as mortadella mousse\, fennel spiced cashews\, and aged pecorino with olive-grape tapenade; followed by a plated dinner entree\, with family style sides. \nFollowing dinner the group will venture into the cellar for a barrel tasting\, and last but not least\, the night will finish with a sweet ending and Samsara’s late harvest Viognier.\n \nWines\n2020 Rose – Santa Barbara County\nChardonnay\n2017 Chardonnay Zotovich Vineyard\n2018 Chardonnay Zotovich Vineyard\n2019 Chardonnay Zotovich Vineyard\nPinot Noir\n2013 Pinot Noir – Las Hermanas Vineyard\n2013 Pinot Noir – Rancho La Viña Vineyard\n2013 Pinot Noir – Cargasacchi Vineyard\nSyrah\n2014 Syrah – Melville Vineyard\n2014 Syrah – Zotovich Vineyard\n2014 Syrah – Turner Vineyard\nBarrel Tasting\nLate harvest Viognier\nThe entree\, an individually plated 33-layer Lasagna with Roasted Garlic Béchamel\, Authentic Beef & Pork Bolognese\, Rustic Tomato Sauce\, Italian cheeses and more\, will be accompanied by family style salads and sides!
URL:https://epicureansb.com/event/progressive-wine-experience-dinner-samsara/
LOCATION:Samsara\, 6485 Calle Real Suite E\, Goleta\, CA\, 93117\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4390259;-119.8516575
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Samsara 6485 Calle Real Suite E Goleta CA 93117 United States;X-APPLE-RADIUS=500;X-TITLE=6485 Calle Real Suite E:geo:-119.8516575,34.4390259
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211016T173000
DTEND;TZID=America/Los_Angeles:20211016T193000
DTSTAMP:20260620T033235
CREATED:20210827T194631Z
LAST-MODIFIED:20211003T233001Z
UID:10000071-1634405400-1634412600@epicureansb.com
SUMMARY:What's Your Beef?
DESCRIPTION:What’s Your Beef?\nHanger\, Ribeyes and Flanks\, oh my! Ever wonder what the real difference is in these cuts of meat? Now is the time to learn in this side by side tasting of both common\, and lesser-known cuts of beef! A steakhouse menu will will be so much easier to read after attending this delicious tasting! \n \nFrom Flank to New York to Bavette and Prime Ribeye\, guests will partake in a multi-course tasting accompanied by a few sides to cleanse their palate. ESB will be sharing a few of their favorite beef-friendly bottles as well! This event is also BYOB! Bring wines to enjoy on your own (or share with friends). \nFinally\, end the evening with a great Beef Debate among friends\, and a little dark chocolate and coffee to wash down all that luscious protein.
URL:https://epicureansb.com/event/whats-your-beef/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211023T173000
DTEND;TZID=America/Los_Angeles:20211023T200000
DTSTAMP:20260620T033235
CREATED:20210827T195122Z
LAST-MODIFIED:20211004T062725Z
UID:10000072-1635010200-1635019200@epicureansb.com
SUMMARY:Eleven Eleven Wine Dinner
DESCRIPTION:Eleven Eleven Wine Dinner\nESB could not be more excited to host a member favorite\, all the way from Napa Valley: Eleven Eleven Wines by winemaker Kirk Venge! \nJoin us for a seated dining experience with the Eleven Eleven team and Chef Robin Goldstein. The dinner will feature 6 of their incredible wines\, including Laki’s Cabernet\, accompanied by a delicious and exciting Mediterranean Wine Harvest inspired dinner! Eleven Eleven wines have ranked at the top of every ESB blind tasting\, routinely beating out wines double the price. Their full body\, complexity and character have made them one of the best kept secrets in Napa at an awesome price (for Napa!). Featuring a selection of their great Bordeaux and other adventurous varietals\, this is an opportunity not to be missed! \nGuests will have the option to pre-purchase a bottle of Eleven Eleven’s 2017 Laki’s Cabernet with their registration. All additional wine purchases will be made through Eleven Eleven at the event.\nThe Multi-course dinner will be helmed by ESB Favorite\, Chef Robin Goldstein\, whose colorful Mediterranean Cuisine and contemporary style is both eye-catching and delicious. For this meal she is harnessing the flavors of wine harvest\, and pairing dishes to the full flavors of Eleven Eleven wines! Vegetarians can be accommodated\, all other allergens are at the discretion of the chef. \nMenu\nRECEPTION\n2019 Dutton Ranch Chardonnay ($48)\n2018 Bacigalupi Pinot Noir ($65)\nCrab Beignets\n\n  \nDINNER\nFirst course: (Served Family Style)\nWine-Harvest Grilled Pizza\nRoasted Grapes\, Red Onion\, Chili Flakes\,Prosciutto\, Gorgonzola Dolce\nWith Local Salad Greens\n2018 Destin Estate Syrah ($70)\n 2018 Moss Creek Old Vine Zinfandel ($55)\n\nMain course:\nPorcini Mushroom Rubbed Grilled Sirloin Steak\nWith Herb Chimichurri Sauce\n\nSides: (Served Family Style)\nCauliflower Gratin with Caramelized Fennel\, Onion\, Gouda Cheese\nSeasonal Grilled Vegetable\n2018 Destin Estate Malbec ($70)\n 2017 Laki’s Estate Cabernet Sauvignon ($125)\n\nDessert course:\nChocolate Wine Truffles\nMulled Red Wine Ice Cream\n  \nEleven Eleven Winery’s passion for enriching life with friends\, culture\, great food\, and wine is what inspires them to celebrate the every day moments that make life extraordinary. \nFounded in 2012\, Eleven Eleven’s single vineyard\, single varietal wines are produced in a classic\, artistic style that embodies a belief in the purity and power of a varietal and its terror. Winemaker\, Kirk Venge\, is passionately committed to these principles in his art for production of their distinctive wines. \nWinemaker\, Kirk Venge\, crafts 100% varietal wines that prove the value in allowing the true expression of the single vineyard to shine through. These wines are elegant\, nuanced and always balanced. The time 11:11 symbolizes a perfectly balanced moment on the clock\, wonderfully represented in the wineries name. \n“My winemaking focus has always been ‘vineyard first’ and the  Eleven Eleven vineyards our ideal for producing exceptional fruit for a powerful expression of Napa Valley.” – Kirk Venge\, Winemaker
URL:https://epicureansb.com/event/eleven-eleven-wine-dinner/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211208T193000
DTEND;TZID=America/Los_Angeles:20211208T220000
DTSTAMP:20260620T033235
CREATED:20210903T153113Z
LAST-MODIFIED:20211011T153431Z
UID:10000074-1638991800-1639000800@epicureansb.com
SUMMARY:Chef Massimo's Italian Wine Dinner
DESCRIPTION:Chef Massimo’s Italian Wine Dinner @ Caruso’s\nOnce again Caruso’s will host ESB members for a one of a kind dinner helmed by Chef Massimo that explores the relationship of Italy’s lesser known Italian wine regions and their culinary traditions. This will be a 5 star experience tasting menu and wine pairing! \nThe dinner will feature 10 courses crafted by Chef Massimo\, and Caruso’s Sommelier Daniel Fish will be serving 7 wines from select wine regions to pair with the dinner. As this is an exclusive experience on location at Caruso’s\, there are only 11 seats available. \nCongrats to Chef Massimo\, as Caruso’s was included in this year’s Michelin Guide!
URL:https://epicureansb.com/event/chef-massimos-italian-wine-dinner/
LOCATION:Caruso’s\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4207142;-119.6257641
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Caruso’s 1759 S Jameson Ln Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1759 S Jameson Ln:geo:-119.6257641,34.4207142
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220112T173000
DTEND;TZID=America/Los_Angeles:20220112T200000
DTSTAMP:20260620T033235
CREATED:20211209T165904Z
LAST-MODIFIED:20220103T202449Z
UID:10000076-1642008600-1642017600@epicureansb.com
SUMMARY:Diet Mythbusters!
DESCRIPTION: Diet Mythbusters!\nIn a new series of events\, ESB is collaborating with Registered Dietician Gerri French\, RS\, RDN\, CDE to offer members events supporting a sustainable healthy lifestyle. \nIt’s the new year and the perfect time to dial in some new healthy eating habits! But with so much information out there\, how do you know what eating habits are actually healthy (especially for you)? Well now’s the chance to have all your questions answered and all those diet myths debunked! Gerri French will be educating guests on true healthy habits\, clearing the air on many common misconceptions. Chef Amy Baer Robinson and Gerri are designing a delicious multi-course dinner applying these concepts in easy ways\, and will be demonstrating recipes that will inspire you to have a heathy and happy new year! Menu to come! \nBring your questions and toss them into the “Query Crock”!\nThroughout the evening\, Gerri will pick questions from the pot to answer! “What is truly a ‘balanced diet'”? “Are bread and carbs actually bad for you?” “Is going Paleo a healthy way to shed pounds?” “Should I be using coconut oil or olive oil for a heart healthy diet?” “How does alcohol affect blood sugar?” (Drum roll… It lowers it!) This and more at an eye-opening\, delicious evening! *Please list any dietary restrictions in your registration notes. \nGerri French has been a clinical nutritionist\, nutrition and Diabetes educator and cooking instructor for 40 years; working at Sansum Clinic\, Santa Barbara Cottage Hospital and for Santa Barbara County as a Public Health Nutritionist. She is also the former Food and Nutrition editor of Diabetes Health Magazine. As the creator of the Santa Barbara Food and Farm Adventures Meet-Up group\, she also organizes farm tours around the Central Coast\, educating individuals on the importance of supporting local farms and freshly picked food.
URL:https://epicureansb.com/event/diet-mythbusters/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Health
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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220113T180000
DTEND;TZID=America/Los_Angeles:20220113T203000
DTSTAMP:20260620T033235
CREATED:20211209T181437Z
LAST-MODIFIED:20220104T192134Z
UID:10000079-1642096800-1642105800@epicureansb.com
SUMMARY:Bistro Musicale: Italian wine\, food\, and opera
DESCRIPTION:Italian Wine and Food Paired with Selections from Italian Opera\, Piano Solos and 4-handed duets by Rachmaninoff\, Brahms\, Titov\, and more!\nJoin us for the return on Bistro Musicale! An evening that blends chef-crafted food and wine with exquisite musical performances from world class music artists. This is an intimate multi-sensorial experience\, and opportunity to experience… \n…the two most delectable art forms in complete harmony: Food & Music!\nProgram and Menu Announced!\n\n\nOur 5th Bistro Musicale\, happening on Thursday\, January 13th\, 2022 at 6pm\, will be showcasing concert pianist and rockstar Konstantin Soukhovetski\, in from New York\, together with Bistro Musicale founder and pianist Jacopo Giacopuzzi in an incredible solo and four hands performance. Pianists Jacopo and Konstantin will perform original transcriptions of arias from beloved Operas\, as well as piano solos and 4-handed duets by Rachmaninoff\, Brahms\, Titov\, and more! \nThe event will be held in a beautiful new location– the historic Peppers Estate in Montecito with its jaw-dropping ballroom! \nChef Amy Robinson (founder of Epicurean Santa Barbara) will be crafting some incredible food pairings with Winemaker Alison Thomson’s elegant Italian inspired wines from L.A. Lepiane. \nThe Artists…\nJACOPO GIACOPUZZI  \nAs a soloist and chamber musician\, Jacopo has performed recitals at major festivals and venues throughout the United States and Europe. Jacopo is a winner of 14 international competitions including the International Piano Competition San Dona`di Piave\, Ibiza International Piano Competition\, International Liszt Competition in Los Angeles\, and the Beverly Hills National Auditions. He has performed under the direction of world renowned conductors such as Dian Tchobanov\, Robert Wills\, and others. He has been invited to serve on competition juries and to give presentations\, masterclasses and concerts throughout the the world. \nKONSTANTIN SOUKHOVETSKI  \n\nHighlights of Mr. Soukhovetski’s career include appearances with Johannesburg Philharmonic\, Eastern Cape Philharmonic Orchestra\, Miami Symphony Orchestra\, and Richmond\, Austin\, Auburn\, Westmoreland\, Virginia\, and Asheville Symphony Orchestras. His solo performances have taken him to London’s Wigmore Hall\, New York’s Weill Recital and Zankel Halls at Carnegie Hall\, Phillips Collection in Washington\, DC\, and Zentrum Paul Klee in Bern\, Switzerland. Mr. Soukhovetski is an alumnus of The Juilliard School where he studied with Jerome Lowenthal. Born in Moscow to a family of artists he also studied at the Moscow Central Special Music School\, under the auspices of the Moscow State Conservatory with Anatoly Ryabov. Following the premiere of his transcription of Richard Strauss’ Four Last Songs at L’Esprit du Piano Festival in Bordeaux\, he has taken the work on tour in both South Africa and the United States. \nJoining us at Bistro Musicale will be Winemaker Alison Thomson of L.A. Lepiane Wines! Alison’s winemaking style applies traditional Italian methods with the fresh\, bold characteristics that make California winemakers legendary. Her wines reflect her Italian ancestry with the modernity of California winemaking. \n 
URL:https://epicureansb.com/event/bistro-musicale-italian-wine-food-and-opera/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,La Piazza,Music,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220119T180000
DTEND;TZID=America/Los_Angeles:20220119T200000
DTSTAMP:20260620T033235
CREATED:20211209T200422Z
LAST-MODIFIED:20211222T225921Z
UID:10000080-1642615200-1642622400@epicureansb.com
SUMMARY:Braise the Meat! with Chef Justin West
DESCRIPTION:Braise the Meat! with Chef Justin West\nIt is winter in Santa Barbara. It’s cold. There’s only one thing to do in this blustering 52 degree weather; and that is….Make a braise….A tender\, warm\, melt-in your mouth braise …The fork-tender meat\, sauce coating the spoon\, the warm aroma enveloping your kitchen…Nothing beats the comfort and flavor of a braise…So now is the time to learn from the best! \nChef Justin West\, formerly of Julienne\, certainly knows his way around a braise. He will showcase the technique\, from start to finish\, with a gorgeous beef short ribs sourced through Market Forager. \nAfter tasting the delicious meat and braising liquid\, Chef Justin will show you how to transform the braise into a Beef Khao Soi\, a wonderfully soulful and flavorful Thai dish served with noodles and vegetables. Guests will enjoy this wonderful dinner\, and then take home the leftovers for future meals! ….Paired wine will also be served! \nJoin us in preparing a wonderfully easy\, flavorful meal from scratch. You’ll learn how an epic braise and some vegetables\, noodles and a well set broth becomes something so simple but so good!! Learn all the secrets and chef’s tips\, so you too\, can apply this easy technique to your cooking. Once you learn with one protein\, you can apply the same technique to any other meat or vegetables; making company-worthy dishes limited only by your creativity. \nChef Justin is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009.
URL:https://epicureansb.com/event/braise-the-meat/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220129T181500
DTEND;TZID=America/Los_Angeles:20220129T201500
DTSTAMP:20260620T033235
CREATED:20211223T172259Z
LAST-MODIFIED:20220104T174958Z
UID:10000214-1643480100-1643487300@epicureansb.com
SUMMARY:Dining at Bell's
DESCRIPTION:1-Star Michelin Dining Experience at Bell’s in Los Alamos!\nSeating is limited to 8 guests!\n\nJoin us for a 1-Star Michelin Dining Experience at Bell’s in Los Alamos!ESB members will be seated together in Bell’s heated outdoor\, covered patio. The pricing includes the 5-Course tasting menu (with multiple options)\, tax\, gratuity\, corkage\, and shared bottles from ESB’s Cellar! Guests are responsible for transportation to and from the restaurant\, additional beverages\, and supplemental charges (i.e. added caviar!) \nSimply make your way to the restaurant (carpool with friends!)\, and enjoy Chef Daisy Ryan’s Michelin starred Cuisine with fellow members and founders Amy Baer and Keith Robinson. If you are interested in sharing a ride or carpooling\, contact Amy. *Note: We will be adding events that day around this experience in the area\, stay tuned! \nClick Here For Menu\n\nBased in Los Alamos\, CA\, Bell’s is a family-run\, French-inspired bistro from Per Se alums Daisy and Greg Ryan. Since opening in March 2018\, they have received such accolades as Food & Wine Best New Chef\, Esquire’s Best New Restaurants\, and most recently the Michelin Guide\, with a 1-Star rating.\n \n\nMICHELIN Guide’s Point Of View\n\nThis invitingly rustic dining room is nestled within a historic structure—a former bank—with a blue door flanked by potted palms. Inside\, the furnishings exude a vintage vibe\, as evidenced by weathered tile floors\, whitewashed brick walls\, and metal signs. An open window offers a peek into the kitchen\, buzzing with casually dressed but attentive servers.\n\n\n\nAfter cutting their teeth at top NYC kitchens\, Daisy and Greg Ryan set sail for the west coast—settling into the confines of the Santa Ynez Valley. Dubbed as “Franch” (French with Californian accents)\, their particular skill lies in blending phenomenal product with focused flavors and methods. This is cooking that tastes as good as it looks\, shining a spotlight on local purveyors. Naturally\, crowds keep coming for their unpretentious dishes. Wild snails drip with luscious garlic and parsley butter\, while the Santa Barbara uni crêpe cake is layered with crème fraîche and caviar. Lamb en croûte may be next\, served over Calabrian chili aïoli with asparagus. The meat is tender and the aïoli perfectly cuts through the rich\, savory elements. \nDesserts are equally worthy—from a buttery gâteau Breton to black pepper cookies laced with dark chocolate.
URL:https://epicureansb.com/event/group-dining-at-bells/
LOCATION:Bell’s\, 406 Bell St\, Los Alamos\, CA\, 93440\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/Bells-menu.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.7438828;-120.2793731
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Bell’s 406 Bell St Los Alamos CA 93440 United States;X-APPLE-RADIUS=500;X-TITLE=406 Bell St:geo:-120.2793731,34.7438828
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220209T180000
DTEND;TZID=America/Los_Angeles:20220209T203000
DTSTAMP:20260620T033235
CREATED:20211223T173103Z
LAST-MODIFIED:20220128T175727Z
UID:10000215-1644429600-1644438600@epicureansb.com
SUMMARY:Filipino Favorites with Joanna Lawlor
DESCRIPTION: Filipino Favorites with Joanna Lawlor\nChef Joanna Lawlor will lead members through the flavor-packed\, diverse dishes of Filipino Cuisine! At this outdoor\, family style dinner\, Joanna will share her favorite Filipino dishes\, alongside family stories\, and cultural significance behind the cuisine! Bring your appetite and culinary curiosity! \nGuests will enjoy just such dishes as Chicken Adobo\, Crispy Lumpia Rolls\, Pancit noodles\, Filipino Fried Rice and more! If you’ve never had these Filipino favorites\, you are in for a wonderful treat! Event is BYOB as well! For Asian dishes\, we recommend beer\, Riesling\, crisp light whites\, or even medium to full bodied reds!
URL:https://epicureansb.com/event/filipino-favorites-with-joanna-lawlor/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/BoodleBox-2.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220226T163000
DTEND;TZID=America/Los_Angeles:20220226T193000
DTSTAMP:20260620T033235
CREATED:20220121T163039Z
LAST-MODIFIED:20220225T171411Z
UID:10000221-1645893000-1645903800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Robin Goldstein
DESCRIPTION:ESB “TRUST” Dinner: Chef Robin Goldstein!\nWe are excited to feature Chef Robin for the 1st Trust Dinner of 2022. \nKnown for her vibrant\, Mediterranean flavors with influence from Greece\, Morocco\, and Spain\, Chef Robin’s cuisine will highlight the bounty of the Central Coast and deliciously prepared seafood and poultry. Robin lived in the Andalusian region of Spain for 5 years\, and traveled extensively throughout Eruope. She will share stories and dishes from her travels\, and create a multi-course meal inspired by her love of local produce and Mediterranean fare. This event is BYOB\, and will be held outdoors. In addition\, ESB will provide a welcome beverage and wine pairing for the first course! Join us as we continue to celebrate talented and passionate chefs though this unique and beloved ESB Dinner Series! \n \nThe Cuisine…\nAt this 4-Course Dinner\, guests will experience Chef Robin’s cuisine\, which is crafted with her love of full flavors\, diverse spice blends\, herbs\, rubs\, and sauces\, all while maintaining a perfect balance of ingredients. Her inspiration comes from her travels\, seasonal produce\, and culinary training at the CIA in New York\, and of course\, European traditions. From grilled vegetables\, to cured seafood\, to Moroccan Tagines\, Chef Robin’s food is always full of diversity and color!   Dietary Restrictions and Substitutions are politely declined.  \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (4+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence. We ask that all guests observe the latest face covering and physical distancing polices. Please respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-robin-goldstein/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220308T180000
DTEND;TZID=America/Los_Angeles:20220308T200000
DTSTAMP:20260620T033235
CREATED:20211209T170928Z
LAST-MODIFIED:20220224T031508Z
UID:10000077-1646762400-1646769600@epicureansb.com
SUMMARY:Risotto Perfected with Chef Andrea Girardello
DESCRIPTION:Risotto Perfected with Chef Andrea Girardello\nFew dishes compare to a bowl of creamy\, tender\, perfectly cooked risotto!\nAt a casual evening with ESB Members and Chef Andrea Girardello from Aperitivo Wine Bar (and formerly Biltmore’s Tydes restaurant)\, learn how to make authentic Italian risotto! From the rice to the aromatics\, wine\, and diverse flavors\, guests can observe the process from start to finish\, and then savor risotto perfection following the demonstration. \n\nRaised in Milan\, Italy\, Andrea’s first exposure to wine occurred at an early age when his father’s uncle shared a batch of his own wine made in the hills of Liguria. His career in hospitality took him around the world providing him with over 20 years of hands-on education in wine\, working for a Michelin starred restaurant\, Relais & Chateaux\, and eventually at the Four Seasons Santa Barbara\, where Andrea and Brian met. Andrea’s professional background as well as his vibrant personality make him uniquely gifted to create an authentic Italian experience. These days he manages Aperitivo Wine Bar on Haley Street\, alongside another Biltmore alum\, Chef Brian Dodero. \nMenu to Come!
URL:https://epicureansb.com/event/risotto-perfected-with-chef-andrea-girardello/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/IMG_3057.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220403T170000
DTEND;TZID=America/Los_Angeles:20220403T200000
DTSTAMP:20260620T033235
CREATED:20220225T170819Z
LAST-MODIFIED:20220314T171648Z
UID:10000217-1649005200-1649016000@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner 2022
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nWe are excited to announce the return of ESB’s First TRUST Dinner guest chef\, Chef Justin Werner\, now the Executive Chef at TRUST in Santa Ana\, CA. \nOriginally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craft for Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to the executive chef position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. \nJustin Werner is now the Executive Chef of Trust in Santa Anna. Much like ESB’s Trust dinners\, the restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with shared plates featuring Chef Justin’s diverse cuisine with classic\, modern and international influences. Expect to see a variety of fresh locally sourced produce\, as well seafood\, pasta\, and red meat\, and inventive textures and generous use of spices\, sauces and rich\, but balanced flavors. His cuisine is both creative and approachable\, and always satisfying. \nCharismatic as he is talented\, Chef Justin is a witty personality whose sense of humor and insight into the culinary world will make this experience not only delicious\, but also very entertaining!    \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe first Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes. \n\nThis event will be held outdoors at a private residence.\n \n\n 
URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner-2022/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220423T170000
DTEND;TZID=America/Los_Angeles:20220423T193000
DTSTAMP:20260620T033235
CREATED:20220204T164953Z
LAST-MODIFIED:20220304T145934Z
UID:10000218-1650733200-1650742200@epicureansb.com
SUMMARY:A Very Vegetarian-Indian Evening
DESCRIPTION:A Very Vegetarian-Indian Evening\nESB member and culinary master Judy Astbury is sharing her Indian heritage and culinary refinement with an unforgettable evening of Vegetarian Indian cuisine- Don’t be fooled…While there may be no lamb\, chicken or seafood\, there will be plenty of spice\, flavor\, textures and incredible diversity… \nIn this intimate engagement\, 14 guests will be welcomed in a reception setting with passed appetizers and gin and tonics\, helmed by Cocktail specialist Jessica Garver. \nFollowing the reception\, guests will proceed to a family style seating with an incredible spread of vegetarian Indian fare. Think Dals\, Briyani\, colorful\, spice filled curries\, and more! And of course\, Indian beer\, and paired wines will be served. A truffle unforgettable meal!
URL:https://epicureansb.com/event/a-very-vegetarian-indian-evening/
LOCATION:Yankee Farm Private Residence\, 526 Yankee Farm Road\, Santa Barbara\, 93109\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4098995;-119.7488247
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Yankee Farm Private Residence 526 Yankee Farm Road Santa Barbara 93109 United States;X-APPLE-RADIUS=500;X-TITLE=526 Yankee Farm Road:geo:-119.7488247,34.4098995
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220511T173000
DTEND;TZID=America/Los_Angeles:20220511T193000
DTSTAMP:20260620T033235
CREATED:20220304T153716Z
LAST-MODIFIED:20220510T143143Z
UID:10000222-1652290200-1652297400@epicureansb.com
SUMMARY:Mastering Bistro Burgers & Frites!
DESCRIPTION:Mastering Bistro Burgers & Frites!\nChef Jeff King of A to Z Cooking school and Chef Amy Baer Robinson of EpicureanSB are joining forces to demonstrate a most delicious evening of Bistro style hamburgers\, and crispy French Fries (aka frites). Up your burger game with the skills to make the perfect\, juiciest burger and crispiest\, tastiest fries at home! \nLearn the secrets to building a truly delicious burger…From choosing the cuts of beef\, to the quality\, grade\, and even grind. (Fyi- We’ll be featuring local grass-fed beef from The Larder Meat Co….Because your burger is only as good as your beef).Then we’ll learn how to season and sear\, and most importantly\, how to know the perfect time to flip that patty to ensure a perfectly cooked burger every time. Guests will have the opportunity to cook burgers in small groups\, and then top them with brioche buns\, a variety of classic toppings\, sauces\, and of course – cheeses! \nEnjoy our burgers with burger friendly wines and beers\, hot off the fryer French fries\, and a refreshing salad…and of course\, something sweet to end the evening! \n \nChef Amy Baer Robinson\, a burger lover herself has honed her burger making skills through her time working at Pico with Chef Drew Terp\, her culinary travels through France\, and through NYC’s ever changing burger scene. She often hosts Burger cook-offs with friends\, constantly playing with different burger blends\, techniques\, and burger toppings; and therefore has tried just about everything…From sous vide burgers\, to fried Mac and cheese patties\, to the perfecting her own “special sauce”.   \nJeff King is one of the creative directors and educators at A to Z Cooking School\, as well as an avid baker. He has consulted with local restaurants\, including The Daisy\, on their bread program\, and has mastered sourdoughs and naturally leavened bread to the point at which he mills his own grains\, and lovingly cares for his 30 year old Sourdough starter. Growing up he cooked alongside his grandmother; baking bread\, making fresh pasta\, and following Julia Child\, and now is eager to share his passion for healthful\, delicious cooking with ESB! \nLarder Meat Co.\, delivers sustainable\, California pasture-raised meat from family farms to your your table! . Their grass beef (including burgers!) are available through the website: Larder Meat Co. \n 
URL:https://epicureansb.com/event/mastering-bistro-burgers-frites/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4368978;-119.7150978
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=A to Z Cooking School 2300 Garden St Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=2300 Garden St:geo:-119.7150978,34.4368978
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220619T163000
DTEND;TZID=America/Los_Angeles:20220619T190000
DTSTAMP:20260620T033235
CREATED:20220511T141409Z
LAST-MODIFIED:20220603T170838Z
UID:10000081-1655656200-1655665200@epicureansb.com
SUMMARY:Bistro Musicale June 2022
DESCRIPTION:Join us for Bistro Musicale! An evening that blends chef-crafted food and wine with exquisite musical performances from world class music artists. This is an intimate multi-sensorial experience\, and opportunity to experience… \n…the two most del ectable art forms in complete harmony: Food & Music!\nInternational Concert Pianist and La Piazza Founder\, Jacopo Giacopuzzi will be joined by his sister\, International Concert Pianist Maddalena Giacopuzzi\, for another unforgettable evening of solo and duet piano performances. Chef Amy Baer Robinson will once again be preparing Italian-Californian dishes to enjoy in between performances\, and the wine will be flowing… \nMenu & Program\n \nThe Artists…\nJACOPO GIACOPUZZI  \nAs a soloist and chamber musician\, Jacopo has performed recitals at major festivals and venues throughout the United States and Europe. Jacopo is a winner of 14 international competitions including the International Piano Competition San Dona`di Piave\, Ibiza International Piano Competition\, International Liszt Competition in Los Angeles\, and the Beverly Hills National Auditions. He has performed under the direction of world renowned conductors such as Dian Tchobanov\, Robert Wills\, and others. He has been invited to serve on competition juries and to give presentations\, masterclasses and concerts throughout the the world. \nMADDALENA GIACOPUZZI \n \nMaddalena Giacopuzzi has distinguished herself in the musical overview by winning the First Prize in several National and International Competitions and has performed at major festival and venues around the world. She began studying piano at the age of 5 years with Prof. Laura Palmieri and in April 2014 Maddalena graduated with the Master Degree with full marks\, laude and a mention of honour at the Conservatorio “C. Monteverdi” in Bolzano. In 2017 she completed the Artist Diploma at the Accademia Nazionale di Santa Cecilia in Roma\, with M° Benedetto Lupo\, receiving a scolarship offered by the Association Settimane al Teatro Olimpico. She was also named Fellow of the prestigious 2017 Music Academy Of The West in Santa Barbara\, California\, having the opportunity to perform\, work\, and collaborate with Guest Artists like Jeremy Denk\, Jerome Lowenthal\, Conor Hanick\, Robert Mc Donald\, and Stephen Hough. She is currently on the Piano faculty of the Conservatorio “G. Paisiello” in Taranto\, Italy. \nThe Chef…\nAMY  BAER  ROBINSON  \nAmy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, as well as regional American cuisine. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests.  During her time in LA she was given the incredible opportunity to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet. She also was given the opportunity to stage at the renowned restaurant Felix\, where she was offered a full time position. During her time in LA\, she also spent time at Scratch Kitchen’s Leviathan\, and interned with Chef Justin Werner at Porch and Swing in Irvine\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, Thomas Keller’s Per Se. Chef Amy is the Creative director for Epicurean Santa Barbara\, and provides dinners and chef services for many of the club’s events. \nThe Winemaker…\nPAOLO BARBIERI OF BARBIERI/KEMPE WINES \n \nBarbieri Wine Company was founded in 2005 by Master Sommelier Paolo Barbieri. Originally from Rome\, Paolo left Italy at age 22\, and after working in the restaurant industry\, later transitioned to sommelier – where he spent over thirty years managing numerous world class wine lists\, became a Master Sommelier\, and was exposed to the best wines in the world. \nPaolo’s exposure to the world’s wine inspired him to start making small (experimental) lots from Santa Barbara County in his garage in Las Vegas\, Nevada in 2003. The small wine press used in his initial batches can still be found in his tasting room today.  Paolo always loved the central coast for its wines\, and soon began crafting them in Buellton\, CA\, while commuting back to Las Vegas. In 2014\, Paolo and Erin decided “roll the dice” and go “all in” to pursue wine making full-time\, and left Las Vegas to open their tasting room in Los Olivos. Today\, Barbieri & Kempe wines have expanded to offer unique white and rose’ options as well as different varietals and blends. \nPaolo launched the Barbieri label in 2005.  He wanted his label to focus on Rhone Varietals\, so he began producing small lots of Syrah from Colson Canyon Vineyard in the Santa Maria Valley near Los Padres Nation Forest. In the following years\, Paolo added two new Syrah’s from Reeves Ranch and Three Creek Vineyard\, known today as Crown Point near the town of Los Olivos. Over the next 10 years\, Paolo and his wife Erin began expanding the brand by adding new Rhone varietals and red blends. 
URL:https://epicureansb.com/event/bistro-musicale-june-2022/
LOCATION:Riviera Private Residence\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,La Piazza,Music,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220625T163000
DTEND;TZID=America/Los_Angeles:20220625T193000
DTSTAMP:20260620T033235
CREATED:20220511T134624Z
LAST-MODIFIED:20220603T174702Z
UID:10000223-1656174600-1656185400@epicureansb.com
SUMMARY:Barrels & BBQ with Chef Justin West
DESCRIPTION:Barrels & BBQ with Chef Justin West\nChef Justin West is back for a special treat! It’s BBQ time in Santa Barbara\, and this time we’ll be firing it up west coast style with influences from the South\, Midwest\, Oregon and California! Mark your calendar for a delicious summer feast! We’ll have BBQ staples like Smoked Brisket Ribs\, Chicken\, and Chicken and of course all the fixings\, such as cornbread with honey butter\, fresh\, bright and creamy slaw\, salads\, and more! \nAnd the beverages…Well it’s called Barrels and BBQ for a reason! ESB will pull a line-up of delicious BBQ friendly wines and beverages to enjoy alongside the BBQ feast! \nESB’s Amy Baer Robinson will be collaborating with Chef Justin West on the menu and sides. \nJoin us for the ultimate summer BBQ!\nMENU\nBeef Brisket\nSpare Ribs & Baby Back Ribs\nSmoked Chicken Thighs\nChef Justin’s BBQ Sauces!\nSides\nCornbread with Honey Butter\nGerman Dilly Potato Salad\nBlueberry and Feta Israeli Couscous\nSlaw with Cabbage\, Red Onion\, Shaved Fennel\nSweet And Salty Tahini Crunch Kale\nBlack Bean\, Corn and Red Pepper Salad\nGrilled Garlic-y Zucchini\nPassed Desserts\nChef Justin West is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009.
URL:https://epicureansb.com/event/barrels-bbq-with-chef-justin-west/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:BBQ,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/05/file.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220724T180000
DTEND;TZID=America/Los_Angeles:20220724T210000
DTSTAMP:20260620T033235
CREATED:20220522T154040Z
LAST-MODIFIED:20220709T155051Z
UID:10000083-1658685600-1658696400@epicureansb.com
SUMMARY:Pair With Chef Rachel Wine Dinner!
DESCRIPTION:Pair With Chef Rachel Wine Dinner!\nChef Rachel Ponce specializes in creating exquisite dinners where the wine list is the source of inspiration for the dishes! \nIn this exciting 6-Course\, 6 bottle dinner\, experience wine pairings through Chef Rachel’s unique and provocative perspective… \nRather than featuring similar flavors or aromas found in the wine; which can detract from the wine and change its flavor profile\, she chooses to feature contrasting flavors to complement and elevate the beverage\, which causes the palate to crave another bite\, followed by another sip…following by another…well you get the idea. For chef\, Wine is a component that completes the flavor wheel making a dish whole! \nThis perspective results in\, say\, a Paso Robles Graciano paired with Wagyu Ribeye with Royal Sturgeon Caviar\, Squid Ink Breadcrumbs\, and Caramelized Onion; or perhaps a Roussane & Grenache Blanc Blend paired with Coconut Polenta\, Asparagus\, Pea Shoots\, and Guanciale. \n…Isn’t this the way we all want to experience our food and wine pairings? \nFor that reason\, ESB has presented Chef Rachel with fabulous highly regarded wines from around the world showcasing a variety of fruit\, climates and terroir from Italy\, France and California! \nJoin us for a unique approach to a wine dinner; unlike any ESB has hosted before! \nMenu\nSorelle Bronca Extra Dry Prosecco \nPair With Beef Carpaccio\nsalt cured egg yolk\, smoked caesar dressing\, local greens \n2019 Demougeot\, Pommard Rouge\, 1er Cru Charmots\, Coeur des Dames (Pinot Noir)\nPair With Duck Confit\nduchess Potato\, aged manchego\, garlic\, balsamic\n2016 Booker Vertigo (GSM)\nPair With Mushroom Napoleon \nguanciale\, grilled corn\, creamed corn\, parmigiana reggiano crisps\n2020 Lewis Cellars Napa Valley Reserve Chardonnay\nPair With Melon\ncompressed melon\, lemon coulis\, chilled mint and melon soup\, creme fraiche\n2020 Berteru Cannonau di Sardegna\nPair With Raviolo Escargot\nsquid ink\, ricotta\, brown butter\, escargot caviar\n2012 Clendenen Family Vineyards Late Harvest Viognier \nPair With Dessert \nthyme and blood orange cake\, miso brittle\, mascarpone yogurt mousse\nChef Rachel is Edible Magazine San Luis Obispo’s resident chef and recipe developer\, and head of the popular Edible Test Kitchen. Rachel is also the chef and owner of Pair With\, in Paso Robles\, as well as a private chef that collaborates with local wineries\, farms\, and local establishments for dinners and pairing classes.
URL:https://epicureansb.com/event/pair-with-chef-rachel-wine-dinner/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220810T180000
DTEND;TZID=America/Los_Angeles:20220810T203000
DTSTAMP:20260620T033235
CREATED:20220715T170241Z
LAST-MODIFIED:20220723T145703Z
UID:10000085-1660154400-1660163400@epicureansb.com
SUMMARY:Group Dining at The Rare Society Steakhouse!
DESCRIPTION:Group Dining at The Rare Society Steakhouse!\n  \nJoin us for a Group Dining Experience at the newly opened Rare Society Steakhouse in the Funk Zone! Here’s your opportunity to experience the restaurant\, taste several of the menu items such as their Truffle butter Parker house rolls\, 40-Day Dry Aged NY Strip\, and Wood Fired Broccolini\, without breaking the bank!  \nThe pricing is a deposit that calculates a variety of dishes\, tax\, gratuity\, corkage\, and shared bottles from ESB’s Cellar!  ESB members Keith and Amy Robinson will choose a variety of appetizers\, steaks and sides\, suited to attendees’ preferences.    \n(Should we go over the per person amount\, we’ll simply split the remaining amount on bill\, but we’ll do our best to stay within the projected budget!) \nGuests are responsible for additional beverages. \nSimply make your way to the restaurant\, and enjoy the steakhouse experience with fellow members and founders Amy Baer and Keith Robinson.
URL:https://epicureansb.com/event/group-dining-at-the-rare-society-steakhouse/
LOCATION:The Rare Society\, 214 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4145556;-119.6918679
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Rare Society 214 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=214 State Street:geo:-119.6918679,34.4145556
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220826T180000
DTEND;TZID=America/Los_Angeles:20220826T203000
DTSTAMP:20260620T033235
CREATED:20220706T193210Z
LAST-MODIFIED:20220723T145620Z
UID:10000084-1661536800-1661545800@epicureansb.com
SUMMARY:Sangiovese in the Heart of Tuscany
DESCRIPTION:Sangiovese in the Heart of Tuscany\nJoin us for a side-by-side tasting of 8 stellar wines of Tuscany to Piedmont\, comparing the age\, style\, and varietal alongside a multi-course Tuscan inspired dinner. Epicurean Santa Barbara is exploring the regions of Northern Italy with a selection of 8 wines curated by our own longtime member Henry Chaney. \nIn 3 separate flights experience how Italy’s most popular red wine grape evolves in bottles sourced from two of its best known wine areas: Chianti Classico and Brunello di Montalcino. \nThe first flight will feature the young\, currently available vintages of 2015-2018; followed by flight two of similar wines from 2006-2007. In each of these there will be a Chianti Classico\, a Tuscan IGT and a Brunello from regions such as Fattoria di Felsina\, Marchesi Antinori\, Agricola Querciabella\, Talenti\, and Ciacci Piccolomina will be poured. \nThe final flight deviates from the all-Sangiovese theme by including the Nebbiolo grape from Barolo. Experience how two vintages from 1999-2001 enter their mature years.  Here we will compare a Brunello: 2001 Castelgiocondo Riserva with a Barolo 1999: Aldo Conterno Granbussia. \nThe dinner will he helmed by Chef Amy Baer Robinson\, with each flight accompanied by a course of delicious Italian cuisine.  \n More information to come!
URL:https://epicureansb.com/event/stellar-wines-of-northern-italy/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220916T180000
DTEND;TZID=America/Los_Angeles:20220916T203000
DTSTAMP:20260620T033235
CREATED:20220715T172021Z
LAST-MODIFIED:20251011T153120Z
UID:10000086-1663351200-1663360200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Amy Baer
DESCRIPTION:ESB “TRUST” Dinner: Chef Amy Baer\nESB’s next Trust dinner will feature Chef Amy Baer Robinson\, Founder of Epicurean Santa Barbara. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with 6 courses of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors.    \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThis Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-amy-baer/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221022T180000
DTEND;TZID=America/Los_Angeles:20221022T203000
DTSTAMP:20260620T033235
CREATED:20220715T173056Z
LAST-MODIFIED:20221007T033739Z
UID:10000087-1666461600-1666470600@epicureansb.com
SUMMARY:¡Vino de España!
DESCRIPTION:¡Vino de España!\nSpanish Wine Dinner\nTime to immerse yourself in the world of Spanish Wine and Food! Spanish Wine Importer Mike Miller will lead guests through Spain’s notable wine regions such as Ribero Del Duero\, Rioja\, Penedas and Cava. Alongside these Spanish wines guests will enjoy a dinner comprised of classic and modern takes on Spanish tapas\, as well as dishes featuring quintessential Spanish ingredients. From Croquettes to Manchego to Iberico Pork\, let ESB take you on a Spanish food and wine adventure (without leaving town!). \nStarting with a refreshing NV Brut Cava from Penedes\, and ending with an NV East India Solera Sherry\, this experience will cover 8 Wines spanning the most renown regions of Spain! Many of these wines have received 90+ from and James Suckling and Wine Advocate. Guests will have the opportunity to purchase wines at the end of the night. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries.
URL:https://epicureansb.com/event/vino-de-espana/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
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