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DTSTART;TZID=America/Los_Angeles:20190202T150000
DTEND;TZID=America/Los_Angeles:20190202T180000
DTSTAMP:20260621T145031
CREATED:20181128T234353Z
LAST-MODIFIED:20190121T175531Z
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SUMMARY:Elegant French Cooking Made Easy
DESCRIPTION:Join Judy Astbury to learn elegant and approachable French techniques\, and enjoy small plates and adult beverages. Guests will observe how to create classic dishes such as Pâte à Choux (Gougeres)\, Poulet au Sauté\, (Breaded\, sautéed chicken cutlet) Mother Sauces (Mornay and Béchamel)\, and of course\, quintessential Soufflé Au Chocolat.
URL:https://epicureansb.com/event/elegant-french-cooking-made-easy/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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DTSTART;VALUE=DATE:20190208
DTEND;VALUE=DATE:20190211
DTSTAMP:20260621T145031
CREATED:20181130T162648Z
LAST-MODIFIED:20190120T163227Z
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SUMMARY:Wine & Dine Weekend in Paso Robles
DESCRIPTION:The ESB Founders are leading guests on a one of a kind wine experience in Paso!\nFrom Friday\, February 8th to Sunday\, February 10th\, a small group of ESB members will visit 7 top-rated wineries in Paso Robles. Several of these wineries\, including “members only” wineries like Law\, Denner\, Torrin\, and L’Aventure\, are planning special cellar\, library\, or estate tastings specifically for our members. \nThe registration fee for this excursion includes all wine tastings\, Friday and Saturday night dinner (wine included)\, Saturday lunch\, full transportation for Saturday’s events\, and Sunday Brunch. Guests are responsible for travel to and from Paso\, their accommodations\, and Saturday breakfast. ESB has acquired discount rates for two recommended hotels in the area. Throughout this excursion ESB Team will provide water & snacks\, and will assist in the transport and care of all members’ wine purchases.\nThe afternoon will start on Friday 1:00pm\, with a private tasting at Denner Vineyards at their exquisite tasting room and beautiful views. The original 96-acres of vineyards were designed and planted by John Crossland of Beckstoffer fame; and most recently the 2015 Ditch Digger and 2015 Dirt Worshipper were both awarded 95 points by Robert Parker. Following Denner will be Tablas Creek Vineyard\, where Jason Haas\, son of Tablas Creek Vineyard founder and renowned importer Robert Haas\, will lead guests through a private Estate tasting and brief tour of the barrel room.Friday and Saturday night dinners have been arranged for the group and all wine and food are included in the registration fee. Rather than prix fixe\, the menus have been designed to allow guests to order multiple courses\, share dishes\, and customize their meal based on their diets and personal tastes; (in the true Epicurean fashion). ESB will also bring some special wines to share with guests at both dinners\, and guests’ transportation has been arranged to and from their hotels.\nOn Saturday\, guests have the option of purchasing breakfast at their respective hotels\, or neighborhood restaurants. At 9:30 am all guests will be picked up for a day of tasting. The first stop is Law Estate Wines\, and their visually spectacular tasting room overlooking the 100% estate grown Law Family Vineyard. Assistant Winemaker Phillip Pfunder\, is personally designing “a memorable tasting experience” for the group. Following Law is L’Aventure\, where Chloe Asseo\, Winemaker Stephan Asseo’s daughter\, has also arranged for a cellar walk-through and special library pour. Following the tasting\, members will have a family style lunch comprised of artisan charcuterie\, cheeses\, and antipasti\, to enjoy with L’Aventure’s wines courtesy ESB. With bellies satiated and palettes inspirited\, we will finish the day with a private tasting with Winemaker Orion Stang of Dilecta\, whose interior facade features incredible post-modern artwork by his mother. Orion’s experience working under Eric Jensen of Booker\, and his culinary training makes him one of our favorite under-the-radar winemakers of the region. Following Dilecta\, we’re planning to sneak in a special visit to Jacob Toft Wines\, time permitting!On Sunday morning\, guests will pack up and meet at Thomas Hill Organics for brunch. (And what’s brunch without a little Rosé or Sparkling Wine?). After brunch will be the final winery of the weekend: Torrin Wines. Guests will taste through Viquel and Scott Hawley’s Lagom and highly sought after Torrin Wines in their brand new state-of-the-art tasting room\, looking over the Willow Creek District.The tasting at Torrin concludes the trip! Guests can opt to drive back to Santa Barbara or stay in town to visit one or more wineries. Amy and Keith plan to make the most of the weekend and visit one additional tasting room\, Booker\, and end the weekend with Burger Night at Chef Drew Terp’s restaurant\, Pico\, in Los Alamos. Join us\, won’t you? \nRECOMMENDED HOTELS\nUpon registration\, ESB will send codes and instructions for discounted rates\nAdelaide Inn – The Discount rate of $138.60/night\nAdelaide in offers humble\, yet spacious and comfortable accommodations and great service. This is an ESB favorite. The Adelaide Inn has set aside Executive King rooms and Double Queen rooms for Feb 8.-Feb 10\, 2019. \nAllegretto Resort – Discounted rate of $239/night \nAllegretto Resort is a luxurious hotel whose luxurious architecture and design is inspired by Ancient Rome and the Far East. Also on site is the Allegretto tasting room\, which is a great way to start the day if you arrive early. \nHotel Au Cheval – $525/night\nHotel Au Cheval is a boutique luxury hotel with only 16 rooms\, just off Paso Robles’ historic town square. It has thoughtfully designed and refined accommodations\, and fine dining options. Enjoy the outdoor wood- burning fireplaces with complimentary S’mores service in the evening\, as well as the Library\, Spa Treatment and Pony Club Wine Bar. Very limited availability. Walking distance from Hotel Au Cheval is Herman Story’s tasting room\, which is a great way to start the day if you arrive early. \nQuestions? Email amy@epicureansb.com\nLaw Estate Wines \nDowntown Paso Robles \nL’Aventure Vineyards \nDenner Vineyards
URL:https://epicureansb.com/event/wine-dine-weekend-in-paso-robles/
LOCATION:Paso Robles\, Spring St & 12th St\, Paso Robles\, CA\, 93446\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Lunch,Travel,Wine
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DTSTART;TZID=America/Los_Angeles:20190214T180000
DTEND;TZID=America/Los_Angeles:20190214T203000
DTSTAMP:20260621T145031
CREATED:20181228T181354Z
LAST-MODIFIED:20190127T235539Z
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SUMMARY:Champagnes\, Cremants and Raclette
DESCRIPTION:Celebrate February 14th with two essential Valentine’s day traditions: Champagne and Oooey Gooey\, Cheese…\n No\, Not Fondue\, but Raclette!…Ah\, two of Europe’s Greatest imports tangled together for a ESB Valentine’s day Rendezvous…How lovely….and delicious.\nStart the evening off with a tasting of boutique Champagnes and cremants\, hand-selected by ESB founders and board members (all available for purchase). The sparkling wines are from highly rated purveyors from the Champagne region\, with many producers who are certified from the European Union as Organic or Biodynamic. In addition they represent of wide range of styles and price points. These small batch champagnes are all elegant and approachable\, yet each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking techniques. \nCremants/Champagnes include:\nChâteau de Brézé – NV Cremant de Loire\, Blanc ($24)\nThierry Richoux – NV Cremant de Bourgogne ($35)\nRemi Leroy – NV Champagne\, Brut Rose ($68)\nGratiot-Pillière – NV Champagne\, Brut Tradition ($37)\nVincent Charlot – 2011 Champagne\, L’Or des Basses Ronces ($98)\n\nAt some point in the evening\, proceed towards the Raclette….\nRacelette is a Swiss cheese known just as much for its nutty\, full sweet \, and ridiculously creamy flavor as it is for its visual appeal. A half wheel of this cow’s milk cheese is placed in a Raclette Melter\, where a heat source melts the top of cheese into a bubbly\, oozy\, and crusted layer. \n \nLong ago Swiss laborers placed their cheese close to the fire until the cheese started to melt. Closely imitating this is the heating unit in a Raclette Melter.\nGuests will build a plate from a variety of vegetables\, breads\, meats\, cornichons\, and fruit. Once the cheese is ready\, it is then scraped off with a knife\, and cascaded over the accompaniments. ESB will have its own “Racletteur” present from C’est Cheese to serve guests a creamy scrape of cheese over their plates. \nThis event is an educational tasting\, a communal\, social dining experience\, and an indulgent and fun way to celebrate Valentine’s day.
URL:https://epicureansb.com/event/champagnes-cremants-and-raclette/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20190217T180000
DTEND;TZID=America/Los_Angeles:20190217T203000
DTSTAMP:20260621T145031
CREATED:20181113T170839Z
LAST-MODIFIED:20190216T171802Z
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SUMMARY:Yunnan Cuisine Dinner with Georgia Freedman
DESCRIPTION:Food Writer and Cookbook Author Georgia Freedman is leading ESB members on a unique culinary and cultural tour by preparing recipes from her newest cookbook: Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province. \nAs the Managing Editor for the award-winning food magazine Saveur\, Georgia and her husband lived in the Yunnan Province of Southwestern China\, where she studied the food cultures of the dozens of minority groups that populate that unique corner of the world. After traveling extensively through the Yunnan Province\, learning about the cuisine that has influences from Burma\, Myanmar\, Vietnam and Thailand\, Georgia collected recipes and stories that she has compiled into this cookbook. \nLearn about Yunnan cuisine and the culture\, and enjoy a two-course family style dinner\, featuring a variety of hot and cold dishes from the cookbook. Georgia will share her stories & cooking tips with the members\, and is offering a discount on the Cookbook when purchased with the event. \nDishes will include:\n1st Course (cold dishes)\nCold Rice with Beef\nGhost Chicken\nCucumber with Peanuts\nMulti-Colored Sticky Rice\n2nd Course (hot dishes)\nSteam Pot Chicken Soup\nStewed Beef with Sour Bamboo and Mint\nShao Kao Style Stuffed Eggplant\nStir-Fried Okra and Pressed Tofu\nStir-Fried Mushrooms with Sichuan Peppercorn Oil\nSteamed Rice…and more. \nBYOB (Bring Your Own Beverage)\nYunnan is the other China\, the place where the culture of the Han majority gives way to the traditions and histories of the country’s minorities. The province is the most diverse part of China culturally\, biologically\, and meteorologically. \nIt is a region of delicious foods. The area’s biodiversity and the many cultures thriving in this tiny bit of the world have come together to create a wide variety of food traditions. In addition to its amazing wealth of mushrooms\, the region is famous for its hams\, which rival those of Italy; its pickled vegetables\, which are especially popular in the province’s central regions; its many kinds of edible flowers\, which are cooked in soups and stir-fries; and its spicy chiles and Sichuan peppercorns. The province offers a seemingly endless array of things to eat\, and people from all over China travel there to enjoy its marvelous foods. In a food-obsessed country\, Yunnan is the food destination everyone wants to visit. \nCookbook Excerpt \nHowever\, there is really no such thing as “Yunnan food.” The province is so diverse that it contains a number of distinct styles\, each a reflection of a particular area’s natural resources and the cultural practices of the people who live there. In the tropical areas in the south\, grilled foods are common\, and most dishes are flavored with fresh herbs and searingly spicy chiles. Grilled foods and raw vegetable salads are also popular to the west\, along Yunnan’s border with Myanmar\, but the dishes there also reflect the influences of cross-border trade\, and many foods resemble Burmese dishes. In the east\, where Yunnan borders the provinces of Guizhou and Guangxi\, the food is milder and includes ingredients more commonly found in southern China\, while up north\, on the edge of the Tibetan plateau\, you’ll find hearty cold-weather foods as well as traditional Tibetan dishes like yak-filled momos. And in central Yunnan\, cooks combine these styles with flavors popular in nearby Sichuan\, adding lots of pickled vegetables\, dried chiles\, and Sichuan peppercorns to the mix. \nJoin us for a unique\, educational\, and interactive evening!
URL:https://epicureansb.com/event/yunnan-cuisine-dinner-with-georgia-freedman/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20190303T173000
DTEND;TZID=America/Los_Angeles:20190303T213000
DTSTAMP:20260621T145031
CREATED:20190114T235037Z
LAST-MODIFIED:20201218T160533Z
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SUMMARY:Chef's Table Dinner with Chef Massimo Falsini
DESCRIPTION:The Perfect Blend: Italian Spirit + California Flavor \nChef’s Table with Chef Massimo Falsini\, featuring Winemaker Alison Thomson of L.A. Lepiane Wines\nFrom farm to kitchen…join us for a special Chef’s table dinner…At this exclusive member’s only event\, Michelin Starred Chef Massimo Falsini is collaborating with ESB once again to offer members an immersive and enlightening dinner experience. Through its design as a progressive event it embodies the three key ESB ideologies: Experience\, Exploration & Education. This will be an unforgettable and one-of-a-kind culinary experience\, not to be missed! \n \nReception and Open Kitchen \nDuring this interactive reception\, guests are invited to enter the kitchen\, engage in conversation with Chef Massimo as he assembles appetizers and prepares elements for the dinner to follow. \nMulti-Course Plated and Family Style Menu\nFollowing the reception and passed hors d’oeuvres will be a combined plated and family-style 7-course menu exploring chef Massimo’s personal connection to his Italian upbringing\, his passion for local ingredients\, and his enthusiasm for the culinary traditions of the Central Coast. This dinner will feature dishes that are not only on the menu at his fine dining restaurant\, but also those that have been inspired by the open minds (and palates) of the members of Epicurean Santa Barbara. Guests will find the courses range from timeless to modern; flavors classic to bold; techniques ancient to cutting-edge\, all executed through the mastery and vision of a true culinary artist. \nAnd what is a dinner without a little….wine?\nJoining us at Chef Massimo’s Dinner 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. Just as Chef Massimo’s menu is an amalgamation of his Italian heritage\, technique\, and experience\, Alison’s wines reflect her Italian ancestry with the modernity of California winemaking. In all aspects\, this dinner celebrates the blend of Italian tradition and California style! Additionally\, Alison Thomson is the winemaker for Two Wolves’ Wine (Alicia Moore’s\, a.k.a. Pink’s wine label). Alison’s love for winemaking began in Barolo\, Italy\, where she met the legendary Angelo Gaja and tasted nebbiolos from as far back as 1989. The next year\, she returned to Piedmont for an internship under Sergio Germano\, and later worked a harvest at Sine Qua Non with winemaker Manfred Krankl. Her career continued at Palmina Wines\, where she made Italian varietal wines under Steve Clifton from 2008 to 2011\, and eventually to Samsara as well.  \nphoto by Paul Wellman \nIn her own words…. \n“L.A. Lepiane Wines was established in 2013 with the simple goal of crafting vibrant\, exciting\, balanced wines made by my own two hands. The name of my project is a nod to my great grandfather\, Luigi A. Lepiane\, who came from Piane Crati in Calabria\, Italy with a dream of making a successful life for his family in the New Country. He settled in California\, where he established his own winery\, L.A. Lepiane. Three generations later\, that deep Calabrian love of food and family guided me through my education and career. While earning my master’s degree in Viticulture from U.C. Davis\, I jumped at the chance to work for one of the top wine producers in Barolo\, Italy\, making some of the best wines in the world. Now at home in Santa Barbara\, California\, I have embraced the region’s unique ability to grow Barbera and Nebbiolo\, alongside more well known grapes like Grenache. I dedicate these wines to my great grandfather’s memory\, my family\, and to you and your dinner table.” \nAlison’s elegant and expressive Italian varietals will be paired with Chef Massimo’s Multi-course dinner. Included in Lepiane’s portofolio is a Barbera (from Walker Vineyard)\, Grenache (Black Oak Vineyard)\, and Nebbiolo (Sisquoc Vineyard)\, and even a co-fermented Nebbiolo-Barbera blend in the Langhe style. Her wines have received rave reviews\, including food & wine critic Darrell Corti  who described her 2013 Nebbiolo as “the most expressive and best varietally typical nebbiolo wine I have tasted in California. If this 2013 wine is an example\, Alison Thomson will go far in winemaking in California.” \nMENU\nPassed Canapes\nSeppia Ink Cracker\, Vermillion Ceviche\, “Hilltop Farm” Avocado\nTwice Baked Wiser Farm Potato\, Mushroom Duxelle\nMini Dungeness Crab cake\, Old Bay Aioli’\nZuppa\nChilled herbed sweet pea soup\nDrake Goat cheese froth\, Pinot noir Pickled Fennel\nInsalata\nCharred “Garden Of… Farm” Treviso\nAged Balsamic\, Roasted “Root Farm” Pickled Beets\, Apple 3 ways: Butter\, Pickled & Crisps; Mache\, Agrumato\nPrimi in Famiglia\n“Wiser Farm” Potato Gnocchi\nSan Marzano Passata\, “Double 8 Ranch” Buffalo Mozzarella\, 30-Month Aged Parmigiano Reggiano\nConchigliette\n“Hope Ranch Farm” Mussels\, Broccoli Rabe\, Cave Aged Pecorino Toscano\nSecondi in Famiglia\nWhole Roasted Baja Kanpachi with Salsa Verde\nSeared Wagyu New York Striploin\nSides\nTuscan Potatoes\, Mt. Olive Asparagus with Maple Hollandaise\nDolci\nTiramisu’ Tradizionale\nJoin us for a glorious evening!  \nGluten Free and Vegetarians will be accommodated. Please include details in registration.
URL:https://epicureansb.com/event/dinner-event-with-michelin-starred-chef-massimo-falsini/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190329T180000
DTEND;TZID=America/Los_Angeles:20190329T220000
DTSTAMP:20260621T145031
CREATED:20190215T200554Z
LAST-MODIFIED:20190314T135354Z
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SUMMARY:ESB and The Coterie Club Dinner Collaboration
DESCRIPTION:The sounds of a piano and distant conversation swell as you walk towards an unmarked entrance…Candles are flickering\, wine is flowing\, aromas of sensory delights wafting in the air….welcome\, my friends…to…\nThe Coterie Club!\nThe Coterie Club is an underground restaurant pop-up founded by Nick Bodden whose events range from Fine dining avant-garde\, to mid-century modern haute cuisine\, to nostalgic soul food cook outs. The Coterie Club is collaborating with Epicurean Santa Barbara to offer an exclusive\, contemporary and elegant experience for our members supported by an all-star winemaker\, Bret Urness of Levo Wines. A progressive and chic\, yet refined and enlightening dining experience like no other in Santa Barbara. \nAt the start of the evening\, you might delight in a raw bar with freshly shucked oysters upon request. You may swoon to the tunes of live musicians in the corner\, and of course\, relish in a five course dinner\, with dishes like charred cabbage with horseradish\, almonds\, and fennel pollen\, scallops with sumac\, green tomatoes\, and apple balsamic\, or NY Sstrip with charred leeks\, and demi-glace; paired with free-flowing wine\, and and more…Winemaker Bret Urness will be in joining us for the dinner\, pouring his latest vintages for the event. \nIn this celebration of food & thought\, you will not only enjoy delicious food and wine\, but also a unique atmosphere\, exquisite ambience\, and other sundry elements that make The Coterie Club a noteworthy enterprise…\nJoin us\, won’t you?\n  \nChef Nick Bodden has Michelin-starred kitchen experience and has worked closely with notable restaurants and talent including Chef Jonas Offenbach (NYC’s Gramercy Tavern/Contra); and was a driving force behind the development of Anejo TriBeCa for Angelo Sosa (Top Chef/Iron Chef) and Meta Singapore. His professional career includes working in restaurants such as April Bloomfield’s The Breslin\, Bouchon Santa Barbara\, and Jimmy Tchnnis’s Swallow East in Montauk Long Island.\n \nLevo Wines recently received marks in the high 90’s from Jeb Dunneck. Bret crafts his wines in Tin City\, Paso Robles\, where he concentrates on buying the best fruit possible\, mainly focusing on Ballard Canyon & surrounding Rhone vineyards of  the Santa Ynez Valley\, Los Alamos\, and Santa Maria. In addition to making great juice\, Levo is know for their creative and fun labels that exemplify his excitement for soulful winemaking. Matt Kettmann of Wine Enthusiast states that Bret Urness is among “A group of cult winemakers are flouting tradition and pioneering their own path. The result? Some of the most interesting wines being made in California.”
URL:https://epicureansb.com/event/esb-and-the-coterie-club-dinner-collaboration/
LOCATION:The Coterie Club\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T163000
DTEND;TZID=America/Los_Angeles:20190414T180000
DTSTAMP:20260621T145031
CREATED:20190304T215346Z
LAST-MODIFIED:20190413T035617Z
UID:10000024-1555259400-1555264800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:30PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-430/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T164500
DTEND;TZID=America/Los_Angeles:20190414T181500
DTSTAMP:20260621T145031
CREATED:20190308T064111Z
LAST-MODIFIED:20190413T035750Z
UID:10000029-1555260300-1555265700@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-445/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T170000
DTEND;TZID=America/Los_Angeles:20190414T183000
DTSTAMP:20260621T145031
CREATED:20190308T064326Z
LAST-MODIFIED:20190413T035847Z
UID:10000030-1555261200-1555266600@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 5:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-500/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T184500
DTEND;TZID=America/Los_Angeles:20190414T201500
DTSTAMP:20260621T145031
CREATED:20190308T061331Z
LAST-MODIFIED:20190413T035811Z
UID:10000026-1555267500-1555272900@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 6:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-645/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T190000
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260621T145031
CREATED:20190308T061406Z
LAST-MODIFIED:20190413T035723Z
UID:10000027-1555268400-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-700/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T191500
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260621T145031
CREATED:20190308T061618Z
LAST-MODIFIED:20190413T035655Z
UID:10000028-1555269300-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:15PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-715/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190416T180000
DTEND;TZID=America/Los_Angeles:20190416T200000
DTSTAMP:20260621T145031
CREATED:20190114T234359Z
LAST-MODIFIED:20190415T154812Z
UID:10000162-1555437600-1555444800@epicureansb.com
SUMMARY:Ladies n’ Whites
DESCRIPTION:Step aside [again]\, gentlemen\, this event is for the ladies…\nBack by popular demand is another Women’s only wine tasting! This time\, we are featuring single varietal white wines! \nScience has proven that women have better palates than men\, but sometimes in the midst of a group setting\, women don’t have the opportunity to show that. It’s time to discover your wine palate in the company of other friendly female members. Whether you are a beginning taster just now recognizing your appreciation of Santa Barbara Pinots\, or a seasoned wine enthusiast looking to add to your collection\, come and take part in a fun\, girls only evening\, and let your palate take the lead! \nThe evening will start with a Rosé toast and a lite dinner (suitable for all diets)\, and will follow with a blind tasting and open conversation of three highly-rated single varietal white wines led by Debby Allen. Through the evening we will discuss the defining factors behind three varietals or regions\, using the textbook wine tasting criteria: see\, swirl\, smell\, sip…(and then sip some more). \nDebby Allen\, who is leading the tasting\, was a key figure in Cencibel\, a women only wine group in Philadelphia\, PA; (named for the grape as well as for its intended “sensible” meaning). Cencibel was dedicated to the appreciation of Fine Wine And Food in the company of other passionate women\, and today Debby continues to foster friendships and wine appreciation through her group led tastings in Santa Barbara. \nGreat wine\, great company\, lots of fun…and a few giggles.
URL:https://epicureansb.com/event/ladies-n-whites/
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:20190418T180000
DTEND;TZID=America/Los_Angeles:20190418T200000
DTSTAMP:20260621T145031
CREATED:20190304T222053Z
LAST-MODIFIED:20190418T160049Z
UID:10000025-1555610400-1555617600@epicureansb.com
SUMMARY:Get Hooked CSF Seafood Demonstration
DESCRIPTION:ESB is collaborating with Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \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. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \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. ESB will provide beverages.\nWhile 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 \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.
URL:https://epicureansb.com/event/get-hooked-csf-seafood-demonstration/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190522T170000
DTEND;TZID=America/Los_Angeles:20190522T190000
DTSTAMP:20260621T145031
CREATED:20190503T193756Z
LAST-MODIFIED:20190521T142024Z
UID:10000170-1558544400-1558551600@epicureansb.com
SUMMARY:Wine Down Wednesday @ Mizza
DESCRIPTION:Relax and “Wine Down” with ESB members and guests for Wine Down Wednesday @ Mizza Artisan Pizza & Italian Cuisine.\nEvent cost includes buffet of Mizza’s artisan pizzas\, pastas\, salads and other signature dishes. Beverages can be purchased at the no-host bar (cash preferred!). ESB will have a private room and an outside bar area; perfect for a summer afternoon. \n \nMizza features handmade artisan pizzas\, handmade pastas\, homemade sauces\, salads and a selection of carefully selected house specialties using local fresh produce\, locally caught fresh fish\, free-range chicken and Harris Ranch meats. \nJoin us for a delicious and fun evening!
URL:https://epicureansb.com/event/wine-down-wednesday-may-22/
LOCATION:Mizza\, 1112 State St.\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4228637;-119.703516
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Mizza 1112 State St. Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1112 State St.:geo:-119.703516,34.4228637
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190525T160000
DTEND;TZID=America/Los_Angeles:20190525T190000
DTSTAMP:20260621T145031
CREATED:20181130T165155Z
LAST-MODIFIED:20190520T192300Z
UID:10000157-1558800000-1558810800@epicureansb.com
SUMMARY:Bien Nacido Vineyard Tour & Dinner
DESCRIPTION:Take a journey to Santa Maria with ESB members and learn about the famous Bien Nacido Vineyard.\nWant an excursion for Memorial Day Weekend?  Here’s an idea… Imagine wandering through a blossoming vineyard in the warmth of an early summer afternoon with a winemaker and master sommelier as your guides.  As you take in the glorious rolls of vineyard hills\, sip the wines as you walk through the block from which the grapes were grown. Then finish the afternoon with a seated winemaker dinner and artisan chef. \nSound good?  We think so too!  But it gets better… \nThis tasting will take place at the famous Bien Nacido Vineyard.  \nBien Nacido in the Santa Maria Valley is as famous as the Beckstoffer To Kalon Vineyard in Napa. The grapes find their way into a large number of the great wines of California\, including Herman Story\, Torrin\, Lagom\, Jacob Toft\, Sanguis\, Au Bon Climat\, Ken Brown\, Foxen\, Tyler\, Twomey and many more… \nBien Nacido and Solomon Hills are the only family owned wineries in the Central Coast of California to employ a Master Sommelier as well. \nOn this tour\, Master Sommelier Will Costello and Winemaker Trey Fletcher would lead a tour the Bien Nacido Vineyard through the different blocks\, educating guests about the vineyard\, fruit\, farming\, winemaking\, ect. With each block guests will taste the corresponding wine from Bien Nacido and Solomon Hills. The tour will be followed by a winemaker dinner prepared by Chef P.A. Trembley\, and library wines tasted during the event. Chef P.A. will be creating a scrumptious multi-course family-style meal. The group will be dining al fresco in Bien Nacido’s beautiful picnic area. It will be fun\, social\, and delicious culmination to this very special day. Transportation and lodging not included. Optional group transportation and lodging available\, see below*. \nWinemaker Dinner\nMenu\nParmesan\, Gruyere Pull Apart Bread\, Chive Butter\nAsparagus & Spinach Puree\, Roasted Garlic Custard\, Lardons\nDuck Duo\nSous Vide & Seared Duck Breast\, Roasted Mushroom & Duck Sausage Spring Roll\, Grilled Broccolini\, Frisee\, Apple Gelee\, Duck Demi\nTriple Chocolate Torte\, Raspberry Puree\nThe Bien Nacido vineyard is one of the crown jewels of the California wine world. Located in Santa Maria Valley\, approximately 30 miles north of the town of Los Olivos (where Miles yelled to Jack “I’m not drinking any f’n Merlot!”). Bien Nacido is the source of some of the top grapes of Santa Barabara County. \n\nThe vineyard was planted in 1973.\nBob and Steve called it Bien Nacido\,\nmeaning well born in Spanish\,\nbecause of the passion and commitment\nthey shared in bringing it to life.\n\nVineyard Accolades\nTop Grand Cru Vineyards in California ~ Wine Enthusiast\nTop Five California Vineyards ~ Wall Street Journal\nVineyard of the Year ~ California State Fair\nTop 25 Vineyards in the World ~ Wine & Spirits\nCalifornia’s Best Single Vineyards ~ Wine Enthusiast\nTop 10 California Vineyards to Watch ~ Sacramento Bee\nTop 5 Vineyards You Can Trust ~ Pinot Report\nTen Best Vineyards ~ Food & Wine\nTop 12 Legendary California Vineyards ~ Wine News\nGM & Winemaker\nTREY FLETCHER \nTrey joined Bien Nacido Estates in 2011 as Winemaker and General Manager. He studied enology & viticulture at California State University Fresno.Trey has made wine and grown grapes in Europe\, New Zealand\, Argentina and California. Upon returning to the United States\, Trey worked several vintages in the Napa Valley\, Sonoma Coast and Central Coast of California. Prior to taking over at Bien Nacido\, Trey was Associate Winemaker at Littorai Wines on the Sonoma Coast. \nWill Costello MS\nEstate Ambassador \nWill Costello was named master sommelier in North America through the Court of Master Sommeliers in 2015. From the Somm Journal: “Costello joins the winery with an impressive resume in the world of fine wine\, most notably his distinction as a Master Sommelier by the American Chapter of the Court of Master Sommeliers. He has since earned great recognition\, being named one of the “Top New Sommeliers 2013” by Wine & Spirits Magazine. Costello has competed in numerous wine-related competitions\, including The Court of Master Sommelier’s TOP|Somm\, The Chaine de Rotisseurs “Young Somm Competition\,” and the Ruinart Champagne Challenge. He is an educator for New Zealand wines and teaches at the Society of Wine Educators National Conference … As a Master Sommelier\, Costello has held impressive positions as Wine Director and Maître D’ for some of America’s most notable restaurants. He ran the wine program as Wine Director for the Mandarin Oriental\, Las Vegas which included Chef Pierre Gagnaire’s TWIST\, and worked as Maître D’ for San Diego’s Grand Del Mar restaurant\, Addison. “Some of the first wines I ever learned about were the wines of Bien Nacido Vineyards. To see my career coming full circle to represent the Estate as the ambassador is a dream come true\,” says Costello.”Solomon Hills Vineyard \nNeed a ride? Don’t want to drive? \n*To all attendees of Bien Nacido Tour and Dinner\, we have acquired transportation to and from the Vineyard.\nOur passenger van will depart at 2:45pm from La Cumbre Plaza Parking Lot. We will arrive by 4:00pm.The van will then depart after dinner\, and will drop guests off at La Cumbre Plaza parking lot a little after 9:00pm.  Registration is per person.\n \nPrefer to stay the night?  \nWe have acquired guest rates at the Radisson Hotel in Santa Maria (20 min from Bien Nacido Vineyards).\nThere is limited availability due to the West Coast Kustoms Car Show\, and the holiday weekend\, so act fast if this is your preference. Interested parties can call the front desk at 805-928-8000 and mention that they are with Epicurean to get the discounted rate of $259/night. This rate will expire on May 1st. \nGuests can also reserve a room at www.radisson.com/santamariaca and use the Promo code EPICSB. 
URL:https://epicureansb.com/event/bien-nacido-vineyard-tour-dinner/
LOCATION:Bien Nacido Vineyard\, 4705 Santa Maria Mesa Rd\, Santa Maria\, CA\, 93454\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Travel,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.8935975;-120.2996262
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Bien Nacido Vineyard 4705 Santa Maria Mesa Rd Santa Maria CA 93454 United States;X-APPLE-RADIUS=500;X-TITLE=4705 Santa Maria Mesa Rd:geo:-120.2996262,34.8935975
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190530T190000
DTEND;TZID=America/Los_Angeles:20190530T213000
DTSTAMP:20260621T145031
CREATED:20190419T154658Z
LAST-MODIFIED:20190504T131140Z
UID:10000173-1559242800-1559251800@epicureansb.com
SUMMARY:Chef Massimo’s Michelin Rated Experience
DESCRIPTION:Chef Massimo Falsini is designing an incredible six-course tasting menu exclusively for ESB members!\nThis special dinner is be limited to 12 guests and will feature dishes specifically crafted for this event\, inspired by Chef’s tenures in Michelin rated restaurants around the world. Every single element of the dinner is locally sourced to showcase the bounty of the American Riviera. There will be an optional wine pairing\, and guests will be seated together on the scenic veranda at Caruso’s. \n \nAttendance for this event will be determined by a lottery. Guests interested in attending must RSVP for 1 or 2 tickets. There will be a random drawing at the beginning of May from the names on the RSVP list\, and those selected in the lottery will receive a link to register for the event. At that time each winner will have 48 hrs to complete their registration via private weblink. *If there is a substantial waitlist\, ESB will schedule a 2nd seating at a later date.  \nDinner is $180/person++(total with tax & gratuity $233)\, with optional wine paring is $228/person++(total with tax & gratuity $294).\nEnter the lottery now!
URL:https://epicureansb.com/event/chef-massimos-michelin-rated-experience/
LOCATION:Caruso’s\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190605T180000
DTEND;TZID=America/Los_Angeles:20190605T210000
DTSTAMP:20260621T145031
CREATED:20190413T151237Z
LAST-MODIFIED:20190531T192604Z
UID:10000167-1559757600-1559768400@epicureansb.com
SUMMARY:Mollydooker Winemaker Dinner
DESCRIPTION:ESB is bringing the award-winning wines of Australia to Santa Barbara!\nMollydooker Wines is located in the beautiful scenic McLaren Vale wine region\, which is one of Australia’s oldest wine regions and home of some the most iconic wines. They are known for producing some of the highest rated Rhone varietal wines in the world. Robert Parker has rated Mollydooker wines #1 and #2 in the world! Owner Sarah Marquis will be leading guests through 11 Mollydooker wines; paired with appetizers and a multi-course family style dinner designed by the Chef Peter McNee and the culinary team at Convivo Restaurant. \n\nStart the evening with a splash of Euphoria Sparkling\, and end with…You guessed it…the famed Velvet Glove Shiraz. Oh yes\, and let’s not forget the Carnival Of Love & Enchanted Path! Paired with Mollydooker Wines will be a multi-course dinner starting with a reception of passed appetizers\, followed by a Convivo family style feast with antipasti\, entrees\, sides\, and dessert\, from Convivo’s Chef Peter McNee. Convivo’s food can be described as ‘nomad Italian’\, with inspiration from around the globe\, combining multi-cultural cooking with coastal Italian cuisine. Simple ingredients shine in the hands of Chef McNee.  Event also includes free valet parking.  \nMenu\nReception / Passed Apps\nPesce crudo | sashimi of raw local fish\, avocado\, radish\, cracker\ndeviled eggs | fried capers\, pickled jalapeño\nWines served\nThe Violinist – Verdelho\nEuphoria – Sparkling Verdelho\nFirst Course\nHouse cured salmon pastrami | cucumber\, horseradish\nRoman artichoke | labneh\nMargherita | fresh mozzarella\, tomato\, basil\, sea salt\nBrussel sprouts | herbed tehina\, chicken skin scratchings\, Aleppo chile\nLamb meatballs | chickpea\, pickled rhubarb\nWines served\n1st wine – Scooter Merlot\n2nd wine – Maitre’d Cabernet\n3rd wine – Two Left Feet Shiraz/Cabernet/Merlot\n4th wine – The Boxer Shiraz\nMain Course\nRoasted New York strip| red wine jus\nPotato | gratin\nInsalata mercato | SB market & Parmigiano salad\nFocaccia | basil oil\, onion\, caciocavallo\nWines served\n1st wine – Gigglepot Cabernet\n2nd wine – Blue Eyed Boy Shiraz\n3rd wine – Enchanted Path Shiraz/Cabernet\n4th wine – Carnival of Love Shiraz\nDessert\nThree artisanal cheeses | honeycomb & candied hazelnuts\nWines served\nVelvet Glove Shiraz\nThis is a very special event for ESB as our own Jeremy Allen spent many years with the Mollydooker winery and introduced us to Sarah\, Luke and these fantastic wines! THANK YOU Jeremy!\nThe winery was founded by Sarah and Sparky Marquis\, who had worked together at every stage of their wine careers. They started as winemakers at Fox Creek (in which her parents were partners) in 1991\, then later as partners in Marquis Philips\, before launching Mollydooker in 2005.In June 2006\, Robert Parker reviewed their very first vintage for Mollydooker. He rated The Boxer as the ‘Best Value Red Wine in the World’\, Two Left Feet as the second\, and Maitre D’ as the fourth. Their Violinist was also chosen as the ‘Best Value White Wine in the World’. The wines sold out in nineteen days. \nIn August 2006\, when the Carnival of Love (WA:99) and Enchanted Path (WA:96) were released\, they sold out in five days. \nThe following year\, their Velvet Glove Shiraz became their fifth wine to be awarded 99 points by The Wine Advocate and the Carnival of Love has been listed in Wine Spectator’s ‘Top Ten wines in the World’ three times\, including being #2\, and has also been #1 in Australia two times! \nIn 2017\, Sarah Marquis took over sole ownership of Mollydooker Wines\, and in 2018 was voted Owner/Operator of the Year at the Australian Women in Wine Awards. She works closely with her son\, Luke\, for whom “The Blue Eyed Boy” was named.
URL:https://epicureansb.com/event/mollydooker-winemaker-dinner/
LOCATION:Convivo Restaraunt\, 901 E. Cabrillo Blvd\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.417396;-119.672195
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Convivo Restaraunt 901 E. Cabrillo Blvd Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=901 E. Cabrillo Blvd:geo:-119.672195,34.417396
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190615T170000
DTEND;TZID=America/Los_Angeles:20190615T200000
DTSTAMP:20260621T145031
CREATED:20190328T120016Z
LAST-MODIFIED:20190611T210909Z
UID:10000165-1560618000-1560628800@epicureansb.com
SUMMARY:Winemaker Evening & Dinner: Young Inglewood Wines of Napa Valley
DESCRIPTION:…Where balance in winemaking is part of an inspired movement toward the new-old-school Napa!\nEpicurean Santa Barbara is excited to feature its first Napa Winery: Young Inglewood of St. Helena! \nYoung Inglewood is known for their old world non-interventionist winemaking practices\, and the estate’s signature character in their Bordeaux varietals is transformed into wines of profound depth and complexity; and balance and grace. They recently scored 93pts for their Estate Cabernet Sauvignon! \nFor this very special tasting\, ESB will host an extended Winemaker Evening that includes 6 estate wines\, a meal comprised of passed appetizers\,  a spread of harmonious antipasti\, salads\, proteins\, and dessert to accompany guests through the wine journey with Young Inglewood. Spend your Saturday evening sipping through a portfolio of Napa grown\, Bordeaux-inspired wines from their estate vineyard. Mark Simon\, the tasting room manager will be joining us as a representative for the family and the wines.  As with every winemaker evening\, enjoy incredible wines\, and go home with a bottle to drink or cellar. \nWINES\n2018 Vin Clair Rose ($36)\n2018 Aligote ($54)\n2015 Malbec ($95)\n2015 Right Bank Blend ($90)\n2015 Estate Cabernet Sauvignon ($130)\n2012 Estate Cabernet Sauvignon ($150) ~ 93 pts Wine Enthusiast \nMENU \nThe first 4 wines will be served with Cabernet friendly bites\, and passed apps\, and the Estate Cabs and blends will be poured during our seated dinner.\n~Passed Appetizers~\nEsquites – Roasted Corn with ques0 fresco\, lime\, and seasonings in corn tortilla\nSautéed Fava Beans with Dukkah and Robiola\n~Cabernet Friendly Bites~\nCocoa Bean Dipping Oil & Oat Bakery Bread | Rosemary Walnuts | Aged Gouda Biscotti\n~Dinner Spread~\nRoasted Carrots with Spiced Whipped Feta\nFarro Salad with Pistachios\, Balsamic Cherries\, Parmesan\, Rocket and Herbs\nGrilled Seasonal Vegetables with Mustard Vinaigrette\nSlab Focaccia Muffalettas 2-Ways:\nCauliflower\, Red Pepper\, Arugula\, Mediterranean Giardiniera\, Provolone\nMortadella\, Soppressata\, Capicola\, Arugula\, Mediterranean Giardiniera\, Provolone\nNew York Strip Steak Skewers with Chimichurri\n~Seasonal Dessert~\n“Come for the wine\, stay for the winemaker\, leave with a bottle!”\nYoung Inglewood is a family owned winery committed to producing wines of place\, stewarded from vine to bottle by mother and son winemakers Jacky and Scott. The realization of a longtime dream for Jim and Jacky Young\, Young Inglewood is a family winery in its truest expression. Jim runs all things operations\, while their son\, Scott\, works side-by-side with Jacky as the winemaking team. And the winemaking is what I think really sets Young Inglewood apart from the rest of the pack.  \nIn 2015\, Young Inglewood became one of the first wineries to be certified Napa Green\, a testament to our commitment to the environment. The winemakers grow and make wine from five Bordeaux varietals – Cabernet Sauvignon\, Cabernet Franc\, Merlot\, Petit Verdot and Malbec. Harvesting the grapes by sight\, touch and taste\, waiting for the optimal balance of sugar\, acids and flavor. Grape varieties and vineyard sections are fermented separately to promote varietal and clonal nuances. Extended aging in French oak builds complexity in their red wines and Chardonnays. Fermentation and a short aging period in stainless steel protect the purity of their Rosé. \n“Our family has always shared a love of wine – a passion first ignited when Jim and Jacky were in college together. Over the years\, wine enhanced our lives – on the dinner table at home\, and when we traveled to the world’s wine regions.” \nToday the family works together on the winemaking. They live and work onsite\, hand-crafting the limited production wines for balance and elegance\, and welcoming guests to the Napa gem that is Young Inglewood. \nYoung Inglewood is situated on the coveted benchland nestled up against the Mayacamas in the Southwestern reaches of the St Helena\, appellation. The benchland is renowned for world class Cabernet Sauvignon and other red Bordeaux varietals. The vineyard is further distinguished by seemingly bottomless gravelly loam soil punctuated by fist-sized rocks. It is part of the famed alluvial fan that fingers outward from the Mayacamas into select sites. \nThe vineyard is managed with a site-specific mix of organic and sustainable farming to enhance vine health and balance. These farming techniques\, combined with Young Inglewood’s deep well-drained soils and mountain-moderated climate\, allows them to produce Cabernet Sauvignon and other Bordeaux varietals of profound depth and complexity. \nAligote is the second most grown white grape in Burgundy. Young Inglewood Vineyards is proud to craft the only bottling of this rare grape in Napa Valley. Jacky’s Vineyard. 1 barrel annually. \n\nAs there is a wide range of bottle selections featured\, this event offers two take home bottle options: One option for their Estate Cabernets\, and one for the additional varietals including Right Bank Blend\, Malbec\, Aligote and Vin Clair Rose. Guests may also purchase additional wine from Young Inglewood directly.
URL:https://epicureansb.com/event/winemaker-eveningyoung-inglewood/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,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:20190713T173000
DTEND;TZID=America/Los_Angeles:20190713T203000
DTSTAMP:20260621T145031
CREATED:20190517T055636Z
LAST-MODIFIED:20190710T224217Z
UID:10000031-1563039000-1563049800@epicureansb.com
SUMMARY:ESB Pizzas\, Brews and BYOB!
DESCRIPTION:Gather round for a summer pizza party!\nWe’ll have two pizza ovens cranking out homemade pizzas\, calzones\, and other treats\, and Topa Topa will be showcasing three of their popular brews! Don’t like beer? That’s fine- it’s BYOB as well! Bring youR favorite bottle or beverage to enjoy or share during the event. And stay for the dessert pizza with Nutella and Bananas! \nIn the true ESB fashion there will be a variety of traditional and modern toppings\, cheeses\, veggies\, and garnishes that range from pepperoni to hot honey to Syrah caramelized onions; as well as Neapolitan Crusts and Gluten-Free Cauliflower crusts. Something for everyone!
URL:https://epicureansb.com/event/esb-pizzas-brews-and-byob/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Beer,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:20190808T173000
DTEND;TZID=America/Los_Angeles:20190808T193000
DTSTAMP:20260621T145031
CREATED:20190524T191916Z
LAST-MODIFIED:20190808T012220Z
UID:10000032-1565285400-1565292600@epicureansb.com
SUMMARY:The Santa Barbara Vintner Legends Series: Jim Clendenen & Adam Tolmach
DESCRIPTION:2 Legends\, 12 Wines\, 1 Fellowship Dinner!\nThis is an evening that will go down in Central Coast wine history. Having just Jim Clendenen from Au Bon Climat or Adam Tolmach from The Ojai Vineyard by themselves would be a magical night\, but having them both together — which was Jim’s idea! — is incredibly special. \nJoin Legendary winemakers Adam Tolmach Jim Clendenen\, and ESB members for our first Winemaker Fellowship Dinner! Guests will come together to enjoy a “Fellowship Dinner”\, where each guest brings a food item (starter\, side\, or entree) to share family style…(i.e. Potluck) and participate in a side-by side tasting featuring 12 wines\, with Jim Clendenen and Adam Tolmach in attendance! Members will meet and sit with Jim and Adam\, who will share their stories and wine through a sit-down dinner provided by the members. Hear how Adam and Jim have shaped the landscape of wine in Santa Barbara\, as you taste through recent vintages and library wines. See guidelines for the Fellowship Dinner at the bottom of this page. \nWines included in the tasting are as follows:\nRECEPTION\nClendenen Family 2017 Tocai Friulano “Borgo Buon Natale”\nOjai Vineyard 2017 Viognier ~ Roll Ranch\nSEATED TASTING & DINNER\nAu Bon Climat 2011 Chardonnay ~ Bien Nacido Vineyard \nOjai Vineyard 2016 Chardonnay ~ Bien Nacido Vineyard\nAu Bon Climat 2010 Pinot Noir ~ Isabelle (Magnum) \nOjai Vineyard 2010 Pinot Noir ~ Fe Ciega (Magnum)\nClendenen Family 2005 Syrah/Viognier ~ Rancho La Cuna Vineyard \nOjai Vineyard 2008 Syrah ~ Presidio (Magnum)\nDESSERT\nClendenen Family 2012 Late Harvest Viognier \nOjai Vineyard “Kick On Ranch” Riesling Ice Wine\n*Take home wine options are younger vintages of the library wines featured at the event: \nAu Bon Climat 2015 Pinot ~ Noir Isabelle\nClendenen Family 2012 Syrah/Viognier ~ Rancho La Cuna Vineyard\nOjai Vineyard 2015 Pinot Noir ~ Fe Ciega\nOjai Vineyard 2015 Syrah ~ Presidio\n \nJim Clendenen landed in UCSB to study pre-law\, but ditched that after working a harvest at Zaca Mesa Winery in 1978. It was a fateful trip to Burgundy in 1981 that crafted his idea of what wine should be. So when he returned\, Clendenen teamed with his friend Adam Tolmach\, also a Zaca Mesa alum\, to start Au Bon Climat inside of a Los Alamos dairy barn back in 1982.\nAs the brand grew\, Clendenen moved into a winery surrounded by Bien Nacido Vineyard and became the face of Santa Barbara County wine across the country and world — he still maintains an intense travel schedule proselytizing the region’s wines to all who will listen\, and even some who won’t. His Pinot Noirs and Chardonnays became recognized for their high-acid\, age-worthy style\, which he never wavered from even as consumer and critical tastes moved riper.In 1991\, Adam Tolmach left Au Bon Climat to start his own brand\, The Ojai Vineyard\, on a property in Ojai that his grandfather bought in 1933. He was already growing Syrah and Sauvignon Blanc on the property — although those grapes would succumb to disease in the ensuing years — so built a winery on the property that he still uses today.He developed a widely respected and critically beloved brand that’s focused on Pinot Noir\, Chardonnay\, Sauvignon Blanc\, Syrah\, and other Rhone varietals. Adam was one of the first vintners to start buying grapes by the acre rather than the ton\, allowing greater control of the farming. Most of the grapes come from Santa Barbara County\, but Adam is still focused on the Ojai Valley\, where he sources Syrah and is now growing disease-resistant hybrid grapes on his property.Both Jim Clendenen and Adam Tolmach are proponents of library wines. The tasting room for Au Bon Climat in downtown Santa Barbara regularly hosts vintage tasting events\, and The Ojai Vineyard tasting room just off of the Ojai arcade has dozens of older vintages for sale every day. \nGuidelines for the Fellowship Dinner: \n1. There will be approximately 25 members in attendance. Guests will consume small portions of your dish\, so no need to bring full size servings (i.e. 25 full-size hamburgers). Instead\, cut into thirds or quarters\, with each portion being a serving for one person.) \n2. Couples or parties of 2 have option of bringing 1 larger dish (like a main\, sandwiches\, pasta\, casserole)\, or two regular-sized dishes (like small bites\, salads\, sides). Parties of 1 bring one dish of choice. \n3. Please bring a serving utensil for your dish\, if needed. ESB will provide plates\, napkins and silverware. \n4. There is no kitchen! Your dish should be something that does not require a heat source. (It’s like a picnic…but inside…and instead of grass\, beautiful art.) Foods that can be served warm\, cool\, or at room temperature are preferred. Sorry\, fondue might not be the best idea. \nThe event will begin with a reception with two wines\, followed by seated tasting of the following 4 wines. Then there will be a break for dinner. With dinner\, the tastings will continue with two syrups and dessert wines. \nDon’t want to cook? No problem! Call up C’est Cheese\, Tino’s or Whole Foods\, etc.\, and have them put together a cheese\, charcuterie\, apertivo platter\, or something from the prepared foods. Alternatively\, you can get take-out from your favorite restaurant.
URL:https://epicureansb.com/event/santa-barbara-vintner-legends-series-jc-at/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,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:20190914T180000
DTEND;TZID=America/Los_Angeles:20190914T210000
DTSTAMP:20260621T145031
CREATED:20190726T174936Z
LAST-MODIFIED:20190806T181656Z
UID:10000179-1568484000-1568494800@epicureansb.com
SUMMARY:Smoke & Mirrors: An Evening of Cigars\, Magic and Fine Fare
DESCRIPTION:Join ESB for an evening of Cigars\, Magic & Dinner!\nBring your cigars to enjoy with friends…And the magic? A magician will be among the guests! Prepare to be amazed! \nESB will provide a welcome beverage and Judy Astbury will be preparing passed appetizers and a spread of seasonally-inspired Italian-Californian specialties perfect for this fall evening. This event is also BYOB.
URL:https://epicureansb.com/event/smoke-mirrors-an-evening-of-cigars-magic-and-fine-fare/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Cigars,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:20190922T180000
DTEND;TZID=America/Los_Angeles:20190922T210000
DTSTAMP:20260621T145031
CREATED:20190712T173809Z
LAST-MODIFIED:20190914T142252Z
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SUMMARY:Wagyu Steak Tasting & Dinner with Chef John Cox and Katie Parker
DESCRIPTION:Dry-Aged Wagyu Steak Tasting & Dinner!\nESB is proud to feature Chef John Cox of Bear & Star and Katie Parker of Fess Parker Ranch with a Dry-Aged Wagyu Steak Tasting and Dinner! Chef John and Katie will lead guests on a tasting of Wagyu with different stages of aging; from fresh\, to aged\, and super dry-aged. Known for his acclaimed ventures in micro-regional cuisine\, Chef Cox earned accolades for his work at Sierra Mar at Post Ranch Inn in Big Sur and La Bicyclette in Carmel. Now\, the all-encompassing ecosystem of The Bear and Star is shepherded under Cox’s passion and vision. Note worthy\, John Cox competed against Chef Bobby Flay on The Food Network “Beat Bobby Flay” show. \nMENU\nWagyu Beef Heart Tartare with Pickled Mustard Seeds and Garden Herbs\nWagyu Bone Broth with Ginger\, Lime Leaves and Coriander\nA Tasting of Wagyu:\n100 Day Dry Age Rib Eye\nNew York\nJapanese A-5\nServed with Garden Greens\,\nOnions and Heirloom Tomatoes Roasted with Bone Marrow and Caramelized Garlic Vinaigrette\nDark Chocolate Lumpia\, Burnt Orange\, Smoked Wagyu Fat Caramel\n Guests will learn about the production of wagyu beef\, as well as what to look for in texture\, flavor\, smell; and most importantly\, compare meat aged for different durations. The tasting will be incorporated into a multi-course dinner; and event will be BYOB. You’ll definitely want some nice red wine to accompany the rich red meats. Don’t know what wine to bring\, reach out to ESB for suggestions and options. \nCLICK to see the recent video on Tastemade which features Chef Cox & the Fess Parker Ranch!
URL:https://epicureansb.com/event/wagyu-steak-tasting-dinner-with-chef-john-cox-and-katie-parker/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191014T180000
DTEND;TZID=America/Los_Angeles:20191014T203000
DTSTAMP:20260621T145031
CREATED:20190809T182540Z
LAST-MODIFIED:20191014T021512Z
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SUMMARY:Get Hooked: Fall Seafood Demo
DESCRIPTION:Get hooked on Seafood!\nOnce again ESB is collaborating with Get Hooked Seafood and Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nChef P.A. Tremblay will lead the demonstration which will include appetizers and entrees featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \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. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \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. ESB will provide beverages. \nWhile 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 \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.
URL:https://epicureansb.com/event/get-hooked-fall-seafood-demo/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191016T170000
DTEND;TZID=America/Los_Angeles:20191016T190000
DTSTAMP:20260621T145031
CREATED:20190914T150044Z
LAST-MODIFIED:20191012T004232Z
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SUMMARY:Wine Down Wednesday: Wine Shepherd
DESCRIPTION:Wine Down Wednesday \n+ Optional Black Sheep Tasting Menu Dinner\nRelax and “Wine Down” with ESB members and guests on Wednesday\, October 16th from 5-7pm. Enjoy wine specials from The Wine Shepherd. Event cost includes appetizers by Chef Robert of The Black Sheep. Don’t forget to stay for the prize drawing! \nAfterwards\, a group of ESB members and guests will stay at Black Sheep to enjoy Black Sheep’s family style tasting menu. RSVP if you would like to join us. The dinner is $65 a person + tax and gratuity for the Family style tasting menu. Guests will pay their individual checks at the end of the evening. \nThe Wine Shepherd is a wine bar and bottle shop that specializes in rare and vintage cellar selections\, and will be offering wine specials for members and guest. They source a careful selection of wine from the real winemakers of the world. They have a large selection of small-production wines\, from winegrowers and vintners who are committed to their craft. There is something to please every palate! \nWine Down Wednesday Menu items to include:\nRoasted Carrots\nIn duck fat with garlic and rosemary\nNiman Ranch Baby Back Ribs\nAsian style red cabbage slaw\, caramelized fish sauce\nGambas al Ajillo\nSautéed Hawaiian prawns in a spicy garlic butter sauce with lemon and Italian parsley served on grilled bread\nTacos de Papas\nPurple Peruvian potato crispy taco with tomatillo salsa\, queso fresco and crème fraiche\nFried Cauliflower\nThai vinaigrette\, Fresno chilies and micro cilantro\nPommes Frites\nHouse made fries with aioli\n(Subject to change based on availability)
URL:https://epicureansb.com/event/wine-down-wednesday-wine-shepherd-black-sheep/
LOCATION:The Wine Shepherd\, 30 East Ortega Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191106T200000
DTEND;TZID=America/Los_Angeles:20191106T223000
DTSTAMP:20260621T145031
CREATED:20190906T160319Z
LAST-MODIFIED:20191103T172838Z
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SUMMARY:ESB + SushiBar!
DESCRIPTION:ESB has reserved a full seating at Montecito’s SushiBar!\n10 ESB members will dine together and experience the 17 course Omakase menu! The dinner $110 a person + tax and gratuity for the Omakase. Guests will pay their individual bills at the end of the evening. \nThis experience starts at 7:30 with a complimentary welcome cocktail in the lobby. Seating is at 8:00. Situated next door to The Monarch in the historical Montecito Inn\, Sushi|Bar Montecito is Chef Phillip Frankland Lee’s Omakase Restaurant that serves up a whimsy of its namesake fare in 17 courses. Behind the door lies an intimate counter housing 10 prized seats where you will sit right up to the chef’s cutting boards. Relax and enjoy as the chefs prepare a playful reverie on new wave nigiri and other delicacies from both land and sea in a free form interpretive take on the traditional sushi counter experience where you can expect unexpected riffs on beloved standards. \nThe dinner also offers two pairings: a house pairing at $55 and a wine pairing at $65.\nThe house pairing consists of tasting pours: 2 sakes\, 1 wine\, 2 micro cocktails\, and finishes with a Japanese style beer. The wine pairing consists of tasting pours as well and varies on the style of wine due to our menu changes.\nNo outside wine is allowed\, but a la carte options for beverages are available as well. \nA required deposit $11 per person will secure your reservation for the event. Please register on this page. If you cancel less than a week before the dinner\, the deposit is not returned. Otherwise\, the $11 becomes a credit on your ESB account.
URL:https://epicureansb.com/event/sushibar/
LOCATION:Sushi Bar Montecito\, 1295 Coast Village Rd\, Santa Barbara\, CA\, 93018\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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GEO:34.4212447;-119.640407
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191125T170000
DTEND;TZID=America/Los_Angeles:20191125T193000
DTSTAMP:20260621T145031
CREATED:20191102T200949Z
LAST-MODIFIED:20191125T171931Z
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SUMMARY:La Piazza - Launch Event
DESCRIPTION:La Piazza – Launch Event!\nESB is thrilled to introduce La Piazza\, a series that celebrates Italian culture\, food\, wine\, music\, arts\, and community.  By hosting regular events\, La Piazza brings together like-minded individuals who share a passion for Italian culture and artisans who strive to inspire one another.This evening will provide a ‘taste’ of “La Piazza”: a little live Italian Music\, Delicious pizzas and appetizers from Oppi’z\, specials on Italian wine\, and little Pugliese Olive Oil tasting! Meet our talented\, passionate team members and we’ll tell you more about this exciting series\, and what to look forward to next year! \n…And we invite you to stay for dinner! RSVP through our website if you plan to stay for dinner\, and Oppi’z will extend 20% off your check.
URL:https://epicureansb.com/event/la-piazza-launch-event/
LOCATION:Oppi’z\, 1026 State St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Dinner,La Piazza,Music
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4223088;-119.7025471
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Oppi’z 1026 State St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1026 State St:geo:-119.7025471,34.4223088
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191211T170000
DTEND;TZID=America/Los_Angeles:20191211T190000
DTSTAMP:20260621T145031
CREATED:20191018T161748Z
LAST-MODIFIED:20191202T024909Z
UID:10000044-1576083600-1576090800@epicureansb.com
SUMMARY:Holiday Wine Down Wednesday: Pearl Social
DESCRIPTION:Holiday Wine Down Wednesday\n\nCelebrate the the holidays with your member friends at Pearl Social\, SB’s newest music and cocktail lounge. Dress up with us! Wear your holiday sparkles or your debonair dress shirt\, and journey through the snow…err…brisk evening breeze\, to Pearl Social: the swanky\, modern\, sophisticated haven of fine libations next to The Lark. Imbibe in one of their beautifully balanced cocktails\, wines by the glass\, or beer\, taking in the mirthful atmosphere that says “it’s the holidays…be happy”. \nDrink and be merry….Live\, laugh\, love….and celebrate the spirit of the holidays ESB style!\nEvent cost includes appetizers. Don’t forget to stay for the prize drawing and scrumptious holiday treat! Complimentary Valet and Street parking available.
URL:https://epicureansb.com/event/wdw-dec-11/
LOCATION:Pearl Social\, 131 Anacapa Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Cocktails,Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4144445;-119.6906718
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Pearl Social 131 Anacapa Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=131 Anacapa Street:geo:-119.6906718,34.4144445
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191228T173000
DTEND;TZID=America/Los_Angeles:20191228T203000
DTSTAMP:20260621T145031
CREATED:20191004T170156Z
LAST-MODIFIED:20191218T155128Z
UID:10000043-1577554200-1577565000@epicureansb.com
SUMMARY:Law Estate Wines Vertical Dinner
DESCRIPTION:Law Estate Wines “Black & White” Vertical Dinner!\nESB is hosting a very special Vertical Dinner with Law Estate Vineyards of Paso Robles with Chef Paul Osborne of Hotel Californian. Starting off with their Estate Rosé\, the line-up of wines will include taste 6 different wines from multiple vintages\, chosen to reveal the true characteristics of each wine; 13 wines total!  Three of the courses will be vertical tastings which include wines from the Black Label; which are usually available to members only. Menu just announced. See below for bottle line-up. \nMenu\nReception: Law Rosé 2018 \n1st ~ Beguiling Vertical: Cured Duck Prosciutto\nSpruce tips\, cardamom gastrique\, Jimmy Nardello relish\, Huckleberry preserves \n2nd ~ The Nines Vertical: Rosemary Cold Smoked Ocean Trout\nFennel soubise\, cape gooseberry\, Buddhas hand\, chive oil \n3rd ~ Estate Blends: Wild Boar Sugo\nGarganelli\, house made ricotta\, kumquat confit \n4th ~ Intrepid Vertical: Wagyu New York\nLocal chanterelle\, charred onion\, black current jus\, sea grass \nDessert: Truffles by Jessica Foster \n~~~ \nTo accomplish this\, the team at Law had to dig into their private library for some of their long sold-out wines\, which they are releasing exclusively to Epicurean Santa Barbara for this event. On behalf of Law\, Addie Pitts\, the Paso Robles icon\, along with the ESB team\, will be presenting the wines. \nLaw Estate Vineyards produces some of the highest rated wines in Paso Robles. Their wines are almost entirely reserved to allocation only\, yet they are sharing their some of they most sought after black label library selections with ESB just for this dinner. Law Estate Wines are on everybody’s list of the very top wineries of Paso Robles. Located on Peachy Canyon Road\, it is one of the highest vineyards in Westside Paso. As a result\, their estate fruit makes for some wonderfully intense\, yet balanced\, wines. The winery is almost completely solar-powered and it has the most beautiful tasting room. The wines emulate the styles of both the Rhone and the Priorat region of northeastern Spain. \n  \n \nServed alongside these wines will be a four-savory course dinner by Blackbird’s newest chef\, Paul Osborne. A Santa Barbara native\, Paul Osborne honed his skills in Bordeaux\, France\, and is leaving his imprint on the Central Coast’s most vibrant and cutting-edge culinary scene. Osborne most recently comes from the Rosewood Miramar Beach in Montecito\, California\, where he served as Chef de Cuisine managing operations for Caruso’s\, its flagship restaurant.  As Chef de Cuisine at Hotel Californian\, Osborne creates new menu concepts and oversees F&B operations across all culinary outlets. Menu to come!  \nReception\nLaw Rosé 2018\n80% Grenache\, 12% Graciano\, 8% Syrah\nThe dinner will feature a vertical of wines spanning 7 vintages:\nCourse 1 ~ Beguiling Vertical\nCured Duck Prosciutto\nSpruce tips\, cardamom gastrique\, Jimmy Nardello relish\, Huckleberry preserves\n2013 BEGUILING / 85% Grenache\, 15% Syrah\n2015 BEGUILING / 85% Grenache\, 15% Syrah\n2016 BEGUILING / 86% Grenache\, 14% Syrah\nCourse 2 ~ The Nines Vertical\n2011 THE NINES / 100% Grenache\n2012 THE NINES / 100% Grenache\n2016 THE NINES / 100% Grenache\nCourse 3 ~ Estate Blends\n2012 INTREPID / 95% Syrah\, 5% Grenache\n2014 BEYOND CATEGORY / 75% Syrah\, 13% Petit Verdot\, 12% Petite Sirah \n2016 ASPIRE / 86% Syrah\, 14% Grenache\nCourse 4 ~ Intrepid Vertical\n2013 INTREPID / 100% Syrah\n2015 INTREPID / 100% Syrah\n2016 INTREPID / 100% Syrah\nContinue your holiday celebrations with this incredible experience!
URL:https://epicureansb.com/event/law-estate-wines-vertical-dinner/
LOCATION:Hotel Californian\, 36 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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GEO:34.4132794;-119.6898862
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200126T173000
DTEND;TZID=America/Los_Angeles:20200126T203000
DTSTAMP:20260621T145031
CREATED:20191217T015717Z
LAST-MODIFIED:20200126T174921Z
UID:10000048-1580059800-1580070600@epicureansb.com
SUMMARY:Food and Wine of the Alpine
DESCRIPTION:Food and Wine of the Alpine\nCome explore the food and wines from the tiny magical\, mountainous area of Alto Adige. Nestled in the very steep foothills of the Dolomiti alps\, this region produces some of the most complex white and interesting red wines of Italy\, along with incredible cheese and dishes like fried sage leaves\, baked mushroom crespelle (crepes)\, priest stranglers (green gnocchi) in butter sauce\, venison with berries\, and more. \nChef PA Tremblay is creating an incredible 6 course menu that captures the flavors and style of this luscious cuisine\, and Sommelier Jessica Garver will provide wine parings featuring the best of the region. \nMenu\nCheese Gnocchi\, Fried Sage\, Parmigiano Reggiano\, Butter\n2017 Baron Widmann Weissburgunder (Pinot Bianco)\nSpinach Crespelle\, Goat Cheese Bechamel\, Parsely\, Garlic\, Saba Vinegar\n2018 Ignaz Niedrist Sauvignon\nBarley Soup\, Smoked Pork Shoulder\, Potato\, Celery\, Carrot\n2018 Franz Gojer ‘Alte Reben’ Vernatsch (Schiava)\nSpaetzle\, Roasted Beech Mushrooms\, Sauteed Crimini\, Shallots\, Chives\, Speck Broth\n2018 Erste + Neue Lagrein\nOxtail Stew\, Broccolini\n2016 De Vescovi Ulzbach Teroldego Rotaliano\nWalnut Pudding\, Vanilla Whip Cream\nIl Mallo Nocino\nJoin us for a wintry food and wine adventure!
URL:https://epicureansb.com/event/food-and-wine-of-the-alpine/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/AlpineCook.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
END:VCALENDAR