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X-WR-CALDESC:Events for Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20260115T180000
DTEND;TZID=America/Los_Angeles:20260115T200000
DTSTAMP:20260525T084705
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260305T180000
DTEND;TZID=America/Los_Angeles:20260305T200000
DTSTAMP:20260525T084705
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:20260317T180000
DTEND;TZID=America/Los_Angeles:20260317T210000
DTSTAMP:20260525T084705
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
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DTSTART;TZID=America/Los_Angeles:20260321T180000
DTEND;TZID=America/Los_Angeles:20260321T210000
DTSTAMP:20260525T084705
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
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DTSTART;TZID=America/Los_Angeles:20260528T180000
DTEND;TZID=America/Los_Angeles:20260528T200000
DTSTAMP:20260525T084705
CREATED:20260504T220554Z
LAST-MODIFIED:20260515T214054Z
UID:10000299-1779991200-1779998400@epicureansb.com
SUMMARY:Jacob Toft Chef's Counter - May 28\, 2026 @ Gravesend
DESCRIPTION:Chef’s Counter: Jacob Toft Winemaker Dinner\nAn Exclusive Evening with Jacob & Kelly Toft and Chef Amy Baer\nMay 28 | 6:00 PM | 16 seats only \nSix courses • Seven wines • Gratuity included\n \nA truly special evening awaits as Chef Amy welcomes acclaimed winemaker Jacob Toft for an exclusive Chef’s Counter experience designed for guests who appreciate extraordinary food\, exceptional wine\, and unforgettable hospitality. \nThis one-night-only event features a thoughtfully curated six-course tasting menu that highlights Chef Amy’s creative approach to seasonal ingredients\, unexpected flavor combinations\, and beautifully executed dishes. Each course is crafted with precision and intention\, creating an immersive dining experience that is both elevated and deeply personal. \nThroughout the evening\, Chef Amy will personally present each course\, offering insight into the inspiration\, technique\, and story behind every dish. Complementing the progression are seven beautiful wines from Jacob Toft\, each pairing designed to enhance and elevate the flavors of the menu while showcasing the depth and character of Jacob’s winemaking. \nThe setting is intimate\, refined\, and relaxed\, with only sixteen seats available for this remarkable collaboration. It is a rare opportunity to experience Gravesend at its most ambitious\, where culinary artistry and world-class wine come together seamlessly. \nSix extraordinary courses. Seven exceptional wines. Gratuity included. Sixteen coveted seats. Here is the menu: \nWelcome \n2025 Josephine’s Rosé\nAmuse bouche \nCourse 1 \n2024 Diana’s Chardonnay\nCured sablefish\, coconut-lime dressing\, pickled cauliflower\, forbidden rice \nCourse 2 \n2024 Rosella’s Vineyard Pinot Noir\nTare brined quail\, celeriac puree\, cherry-umeboshi reduction\, buckwheat crumble \nCourse 3 \n2024 Soberanes Vineyard Syrah\nButternut squash strangolapreti\, sage brown butter emulsion\, toasted hazelnuts\, aged Parmigiano Reggiano \nCourse 4 \n2024 Tessa’s Cuvee\nGrilled SRF Wagyu flat iron\, red wine–thyme glaze\, melted dashi zucchini\, sesame butter \nCourse 5 \n2023 Reserve Cabernet Sauvignon\nSmoked duck breast salad\, roasted blueberry–fennel vinaigrette\, shaved Parmigiano Reggiano \nCourse 6 \n2023 Etienna’s Cuvee\nTruffle tomme\, verjus\, macerated cherries\, chocolate–almond biscuit \nSeats are extremely limited. Secure yours now!\n \nAbout Chef Amy Baer\nChef Amy is a California native who spent more than a decade in New York City. During that time\, she developed a style rooted in the classic techniques of Italy\, France\, and the Mediterranean. At the same time\, she draws subtle inspiration from Asian cuisine. \nOver the years\, Amy has worked alongside several acclaimed chefs and restaurants. In 2020\, she joined Wolfgang Puck’s culinary team for the 92nd Governors Ball and Oscars Red Carpet. In addition\, she has worked at: \n– Felix with Evan Funke (Venice\, CA) \n– Trust/Detention in Santa Ana with Chef Justin Werner (Santa Ana\, CA) \n– Les Petites Canailles with Julian Asseo (Paso Robles\, CA) \n– Pico with Drew Terp (Los Alamos\, CA) \nMore recently\, Amy has focused on California’s Central Coast. There\, she works as a private chef and serves as artistic director for Epicurean Santa Barbara and leads the kitchen at Gravesend Wine Merchant & Eatery in Paso Robles. \nShe loves old-world traditions. However\, she also embraces modern techniques. As a result\, her dishes feel both familiar and fresh\, with layered flavors and thoughtful presentation. \nRESERVE YOUR SEATS! \n \nWhat Is a Chef’s Counter Dinner?\nA Chef’s Counter is an elevated\, multi-course tasting experience. Instead of choosing from a menu\, guests place their trust in the chef. \nThe menu is revealed when you arrive. Because of this\, each course becomes part of the surprise. \nWhy no menu in advance? We love to surprise our guests\, and it allows diners to experience each dish without expectations. \nWhat can we promise? The food will be fantastic. \nOur team will know the menu ahead of time. Therefore\, we can help with questions or serious dietary restrictions. \nBecause these menus are highly specialized\, we politely decline most modifications. However\, please include any serious food allergies in your registration notes. \nRESERVE YOUR SEATS!
URL:https://epicureansb.com/event/jacob-toft-chefs-counter-may-28-2026-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/2026/02/GEWME.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
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