BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Epicurean Santa Barbara - ECPv6.15.13//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://epicureansb.com X-WR-CALDESC:Events for Epicurean Santa Barbara REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20210314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20211107T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20220313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20221106T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20230312T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20231105T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20240310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20241103T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20250309T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20251102T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240817T180000 DTEND;TZID=America/Los_Angeles:20240817T203000 DTSTAMP:20260525T062834 CREATED:20240621T170749Z LAST-MODIFIED:20240719T174439Z UID:10000261-1723917600-1723926600@epicureansb.com SUMMARY:Whiskies of America & The Foods to Boot DESCRIPTION:Whiskies of America & The Foods to Boot\n“Too much of anything is bad\, but too much good whiskey is barely enough” – Mark Twain \nWise words from a wise man… whisky is one of the most popular alcohols in the world. And In the wide world of American whisky\, there are many classifications\, styles and origins. \nJoin us for a Summer evening of Whisky and delectable cuisine inspired by the flavors of the Bourbon Trail and American Regional Cuisine! Experience an enlightening whisky tasting led by William Terry\, a renowned Whisky Enthusiast and owner of Titan Beverage. \nThe dinner will start with a bright and refreshing Whisky cocktail to open your palette\, and from there the enlightenment continues! You’ll taste through top-rated and award-winning whiskies from New York\, Kentucky\, Texas\, Colorado\, and California\, and end with a night-cap cocktail fitting for a cozy\, inviting\, summer evening. \nChef Amy and her team are as happy as hogs in mud to prepare an All-American multi-course meal inspired by each state’s iconic dishes\, ingredients\, and cooking styles. From Colorado Elk Skewers\, to Roasted Pasillas with Brisket\, to Charred Avocado & Citrus Salad (…what’s more Californian than that?). The dinner will have both individually plated and shared components that pair with the featured spirits. \nSo throw your hat over the windmill\, and join us for a what will be a fun and delicious summer evening of Whiskies and Fine American Fare. \nDinner Menu\nCALIFORNIA\nCharred Avocado Salad w/Cilantro Mayo\, Peaches\, Citrus-Honey Vinaigrette\n-Ammunition Bourbon- finished in Napa Cabernet barrels\nCOLORADO\nGrilled Elk Skewers with Creamed Corn & Dandelion Greens Salad\n-Smokeye Hill Barrel Proof Bourbon-\nTEXAS\nPulled Pork Panucho w/Jalapeño Crema & Cowboy Caviar\n-Yellow Rose Outlaw Bourbon- (100% corn mash bill)\nKENTUCKY\nBeef Brisket w/Bourbon BBQ Sauce & Benedictine Wedge\n-Frank August Small Batch Bourbon-\nNEW YORK\nCheesecake Mousse filled Zeppole w/ Salted Carmel\n-Widow Jane Decadence Bourbon- finished in Vermont maple syrup barrels\nImmerse yourself in the rich variety of whiskies and gain a deeper appreciation of their nuanced flavors throughout the evening! URL:https://epicureansb.com/event/whiskies-of-america-the-foods-to-boot/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Cocktails,Dinner,Education,Epicurean Santa Barbara,Spirits ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/06/BBF3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240803T173000 DTEND;TZID=America/Los_Angeles:20240803T200000 DTSTAMP:20260525T062834 CREATED:20240419T143228Z LAST-MODIFIED:20240802T185038Z UID:10000260-1722706200-1722715200@epicureansb.com SUMMARY:ESB Summer Pizza Party DESCRIPTION:~ EpicureanSB ~ Summer Pizza Party\nIt’s time for a Summer Pizza Party! \nJoin us for an evening of food and fun where Chef Arturo Ruiz\, the Pizza Slinging Master from FireBrick\, (and Chef Amy’s Colleague from Industrial Eats) brings his ovens and skills to Santa Barbara. \nPicture Freshly baked Pita bread served with creamy Herb Hummus\, followed by a mouthwatering selection of wood-fired Pizzas\, A Crisp Salad\, and to top it all off\, delightful locally sourced Ice Cream! And what’s a party without beverages? Fear not\, because ESB has got you covered with a selection of wines\, beers\, and refreshing non-alcoholic drinks to keep you hydrated and merry all evening long. \nMenu\nWood Fired Pita Bread\nHummus with Fresh Herbs \nPIZZAS \nCarnivore Lovers Pizza with Calabrian Chile\nProsciutto Pesto Pizza with Cotija Cheese\nLoaded Vegetable Pizza \nDESSERT \nGreens with Creamy Vinaigrette \nLocally Sourced Gelato or Ice Cream \nBEVERAGE \nWine\, Beer\, 0-ABV Spritz & BYOB \n  \nSo gather up members and friends! Bring along your favorite bottles if you wish\, and let’s turn up the heat for a fun-filled night of great food\, fantastic company\, and summer memories that’ll last a lifetime. Come one\, come all\, to ESB’s Summer Pizza Party! URL:https://epicureansb.com/event/summer-pizza-party/ LOCATION:KIVA Cowork Outdoor Patio – State Street Location\, 1117 State St.\, Santa Barbara\, 93101\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/05/Cooking-Pizza-In-Oven-On-Creative-Home-Decoration-Idea-C56-with-Cooking-Pizza-In-Oven.jpg.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240714T173000 DTEND;TZID=America/Los_Angeles:20240714T200000 DTSTAMP:20260525T062834 CREATED:20240405T145840Z LAST-MODIFIED:20240710T170916Z UID:10000258-1720978200-1720987200@epicureansb.com SUMMARY:Fancy Farmer Winemaker Dinner: Toft Wines DESCRIPTION:Fancy Farmer Winemaker Dinner \nJacob & Kelly Toft of Toft Wines\nGet ready for an evening filled with delectable wine\, scrumptious food\, and endless fun alongside the beloved duo\, Jacob and Kelly Toft! Indulge in a multi-course dinner prepared by Chef Amy Baer accompanied by 8 magnificent Toft wines with a special focus on the beloved varietal which Paso has perfected\, and Jacob Toft has mastered: Syrah! It’s a soirée you won’t want to miss! \nStarting with a reception of passed appetizers\, followed by an individually plated 5 course dinner\, Winemakers Jacob and Kelly Toft will lead guests through a Journey of Syrah\, as they discover the luscious flavors\, textures\, and terroirs of each wine. \nChef Amy is channeling the spirit of Paso Robles and the beloved farm life in a “Fancy Farmer’s Feast”: a dinner inspired by farm ingredients and adapted to fine dining cuisine. With individually plated dishes filled with warmth\, care\, craft and a splash of Santa Barbara refinement\, this approach to a dinner will feature everything from braised lamb\, farmer’s flatbread\, an indulgent mushroom manicotti\, to an ending of roasted peaches with brown butter shortbread crumble…Food that welcomes you with flavor and sophistication\, and embraces you with the pleasure of a comforting meal. It celebrates both fine cuisine\, and the simple and satisfying farmer’s way of living \n \nThis lovely husband and wife team not only craft artisanal small batch wines\, but are kind sweet people who love to share their passion for wine with other enthusiasts. Toft Wines are all about the pursuit of flavor that starts with meticulous farming. With access to the premier vineyards spanning the Central Coast\, Toft wines honor the AVAs from which the grapes are cultivated. His small production allows him to focus his attention on fruit source and handcrafting his blends. Jacob has a calling to introduce regions to one another and that journey is fulfilled in his cellar; his focus is blended between the details. \nThis exclusive dinner will feature club-only wines\, including the highly sought-after York Mountain and L’Aventure Syrahs; as bottles have been allocated specifically for the evening. These wines are not available for public purchase\, and there is currently a waitlist to join the club…So as a special perk\, attendees of this dinner will have the rare opportunity to bypass the waitlist and join the wine club immediately! Don’t miss this unique chance to enjoy and acquire these exquisite wines. \nFeatured Wines & Menu\n2023 Josephine’s Rose  \n2022 Relentless Pursuit Mourvèdre  \nCornmeal Crusted Green Beans\nCotija\, Cilantro Lime Crema\, Chipotle Aioli\nFarmer’s Flatbread \nwith Bacon Jam\, Corn\, Zucchini Flowers and Farmer’s Cheese\n2022 York Mountain Vineyard Syrah \nMushroom Manicotti\nMushroom Béchamel\, Crispy Shiitakes\, Truffle Oil\n\n2022 Sarah’s Cuvee \nTomato\, Peaches\, Pepitas\, oh my!\nSheep’s Milk Ricotta\, Tarragon\, Savory Buñuelo\n2022 G2 Vineyard Syrah \nWarm Brown Butter Gnocchi Salad\nPistachio Sorrel Vinaigrette\, Duck Bacon Bits\n2021 L’Aventure Vineyard Syrah \n2022 Caliza Vineyard Syrah \nLamb Mille Feuille \nPommes Dutchess\, Blueberry and Beet Reduction\, Feta Cheese\n2022 Diana’s Chardonnay \nAged Gouda\, Brown Butter Shortbread\, Peach Mousse\n  \n \nAbout the Winery… \nToft wines are limited to their allocation membership twice a year. ESB is grateful for the opportunity to share Toft wines with its members through special arrangement with the Tofts. ESB is honored to feature Jacob and Kelly Toft of Toft Wines\, who after receiving over 90-point scores from respected critic Robert Parker\, sold out their vintages in one day!  Jacob Toft was one of the first winemakers to be featured at an ESB Winemaker Evening\, and has since made appearances at ESB’s 1st and 2nd Anniversary Events. \n \nJacob has been producing small-batch\, full-flavored wines for over 20 years. Previously a gypsy winemaker\, Jacob settled his winemaking operations in Tin City in 2015. Alongside his wife Kelly\, they continue to craft blends with huge personality & nimble feet and look forward to sharing them with you! While studying under Stephan Asseo of L’Aventure for six years\, Jacob learned that wines of quality begin in the vineyard. Therefore\, he sources only the best fruit that the Central Coast offers. These vineyard locations span from Santa Barbara to Santa Lucia Highlands\, with deep roots in Paso Robles. URL:https://epicureansb.com/event/esb-winemaker-dinner-toft-wines/ LOCATION:Downtown Santa Barbara\, 1117 State Street\, Santa Barbara\, 93101\, United States CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/04/Jacob-Toft-Rose-Paso-Robles.jpeg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240615T180000 DTEND;TZID=America/Los_Angeles:20240615T203000 DTSTAMP:20260525T062834 CREATED:20240405T143226Z LAST-MODIFIED:20240405T151644Z UID:10000257-1718474400-1718483400@epicureansb.com SUMMARY:Quebecois Hot Pot Feast with Chef PA DESCRIPTION:Quebecois (French-Canadian) Hot Pot Feast\nChef PA Tremblay\nJoin us for a one-of-a-kind event this summer as Chef PA Tremblay reimagines traditional French fondue and Chinese Hot Pot into… \n…The Quebecois (French-Canadian) Hot Pot Feast! \n \nThis small group dining experience blends both culinary traditions to create an original concept unlike anything you’ve had before! \nImagine yourself and a fellow friends gathered around a fragrant and rich French Onion Soup broth\, with an array of thinly sliced beef\, vegetables\, freshly baked bread\, and delectable sauces. With skewers in hand\, your favorite beverages and good friends\, you then warm (or cook) your ingredients in this single pot of simmering\, seasoned broth kept hot on electric range. Once warmed to your liking\, you dip it in your sauce of choice and enjoy! …Then repeat until you are satiated! \nWe encourage members to sit with their friends as well! If you know others who are attending this event\, inform us of your seating preferences. Hot pot groups consist of 6-8 guests per table. \nInspired by both his background and love of asian cuisine\, Chef P.A’s unique gastronomic experience promises to captivate your senses and redefine this style of cuisine. This is sure to be an unforgettable night! A leisurely and flavorful dinner held outside on a serene Santa Barbara evening with panoramic ocean views. And…it is BYOB! \nMENU\nFrench Onion Soup Broth\nAccompaniments:\nThinly Sliced Beef\nMushrooms\nCornichon\nBlanched Broccoli\nRoasted Cauliflower\nRoasted Carrots\nBoiler Potatoes\nLocal Sourdough Bread\nMarket Greens with Sherry Vinaigrette\nSauces:\nGarlic Aioli\nCurry Aioli\nChimichurri\nHorseradish Cream Sauce\nDessert:\nChocolate Pudding URL:https://epicureansb.com/event/quebecois-hot-pot-feast-with-chef-pa/ LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/04/18630_3-2_1920-1280.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240526T180000 DTEND;TZID=America/Los_Angeles:20240526T210000 DTSTAMP:20260525T062834 CREATED:20240419T141317Z LAST-MODIFIED:20240419T145340Z UID:10000259-1716746400-1716757200@epicureansb.com SUMMARY:French Food and Wine Experience DESCRIPTION:French Food and Wine Experience\nJoin ESB founders Keith Robinson and Chef Amy for an exclusive culinary and oenologic journey through France. Limited to a gathering of only 12 guests\, this intimate soirée promises to captivate\, entertain\, and indulge any aspiring Francophile. \nUnder ESB’s curation\, guests will savor a meticulously chosen array of French varietals and blends\, ranging from Chardonnay to Gamay\, Pinot Noir to Gigondas to Châteauneuf-du-Pape. Meanwhile\, Chef Amy will orchestrate a symphony of flavors with a multi–course dinner inspired by the regions from which these grapes originate. Prepare to delight in the richness of French summer cuisine\, infused with a touch of central coast flair. \nThe evening unfolds with a reception of wines with Hors d’oeuvres\, and is followed by a succession of individually plated dishes crafted to complement the showcased wines. We’ll end with a finale of dessert and Époisses\, a cheese so deliciously smelly that it’s been banned on public transport in France. Viva la France!   \nOld town of Carcassonne and pont vieux in France URL:https://epicureansb.com/event/french-food-and-wine-experience/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2024/04/67299670.cms_.webp ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240510T180000 DTEND;TZID=America/Los_Angeles:20240510T203000 DTSTAMP:20260525T062834 CREATED:20240301T200145Z LAST-MODIFIED:20240503T202006Z UID:10000256-1715364000-1715373000@epicureansb.com SUMMARY:ESB Dinner Party ~ May 2024 DESCRIPTION:“ESB Dinner Party”\nFounders Amy Baer and Keith Robinson are launching a new series of dinners\, we fondly call “ESB Dinner Party”. \nChef Amy will prepare some of her favorite dishes\, a mix of shared and individually plated courses that change for each dinner party event. As always with Amy’s cuisine\, we’ll start the evening with fresh baked bread and salted French butter for the table! Along with seasonal produce\, you’ll likely enjoy one of her recent favorite seafood creations\, some handmade pasta\, and red meat fitting for a special bottle. \nGoing back to our core of offering private events with curated cuisine and gracious hospitality- these dinners\, limited to 12 guests\, will be held inside the Kitchen at Chef Amy’s residence and highlight inspiring ingredients and exciting dishes. A welcome beverage will be included\, and dinners are BYOB! \nIn these communal small group “member-only” dinners\, guests will experience\, first hand meal preparations\, cooking techniques\, share culinary experiences get to know other members while enjoying a private curated chef’s table experience similar to David Chang’s Netflix series “Dinner Time Live”. \nMenu Coming Soon!\n  URL:https://epicureansb.com/event/esb-dinner-party/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/03/ESBDP1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240421T180000 DTEND;TZID=America/Los_Angeles:20240421T210000 DTSTAMP:20260525T062834 CREATED:20240223T155840Z LAST-MODIFIED:20240412T124924Z UID:10000254-1713722400-1713733200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner 2024 DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nESB is excited to welcome back guest chef\, Chef Justin Werner\, Executive Chef at TRUST in Downtown Santa Ana\, CA\, and winner of Food Network’s “Chopped” for our next ESB Trust dinner! \nOriginally from New York Chef Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craft for Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the USA\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA (Jonathan Gold’s Top 101 Restaurants in Los Angeles list)\, he moved on to the executive chef position at Porch and Swing.  Chef Justin is now the Executive Chef of Trust DTSA in Santa Anna. The inspiration for ESB’s Trust dinners\, chef’s restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with small plates which are shared (1 plate per two guests) (But singles are always accommodated)! The cuisine featuring Chef Justin’s diverse techniques with classic\, modern and international influences. Expect to see a variety of fresh locally sourced produce\, as well seafood\, pasta\, and red meat\, and inventive textures and generous use of spices\, sauces and rich\, but balanced flavors. His cuisine is both creative and approachable\, and always satisfying. \nCharismatic as he is talented\, Chef Justin is a witty personality whose sense of humor and insight into the culinary world will make this experience not only delicious\, but also very entertaining! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable. URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner-2024/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240330T180000 DTEND;TZID=America/Los_Angeles:20240330T200000 DTSTAMP:20260525T062834 CREATED:20240104T122828Z LAST-MODIFIED:20240327T132251Z UID:10000252-1711821600-1711828800@epicureansb.com SUMMARY:Tastes and Tales of Morocco with Robin Goldstein DESCRIPTION:Tastes and Tales of Morocco with Chef Robin Goldstein\nChef Robin Goldstein is preparing a meal inspired by her travels! Join us for a plated multi-course Moroccan dinner while Chef Robin shares her stories\, cooking techniques\, and dishes full of spices and signature Moroccan flavors\, all inspired by her time abroad.  \n \nMoroccan cuisine is unique in many ways\, as it marries together sweet\, savory and spicy flavors. It can be both exotic and a feast for the eyes. In this dinner\, enjoy dishes inspired by this flavorful cuisine. From traditional recipes to modern takes on classic dishes; the menu will highlight the colorful flavors and ingredients of Morocco and its surrounding regions. \nThe author of three cookbooks celebrating fresh\, seasonal California-Mediterranean cuisine\, and the creator of her signature line of salts and spice blends\, Robin is also in demand as a food stylist\, cooking instructor\, and commentator for print and visual media. \n \nA California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events\, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York\, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business. \n \nThe Menu\nMoroccan-Style Roasted Carrot Salad with Avocado\nFlatbread w/Herb Oil\n\nRoasted Local Fish\nChermoula Sauce with Meyer Lemon Confit\nToasted Couscous\, Caramelized Lemons\, Onions and Fragrant Spices\n\nGateau Marocain\nFlourless Citrus Cake With Almonds and Pistachio Nuts\n \n  URL:https://epicureansb.com/event/tastes-and-tales-of-morocco-with-robin-goldstein/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/greek-night-the-wickham-boatshed-newcastle18of34.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240225T173000 DTEND;TZID=America/Los_Angeles:20240225T200000 DTSTAMP:20260525T062834 CREATED:20240104T120607Z LAST-MODIFIED:20240119T182914Z UID:10000250-1708882200-1708891200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Clark Staub Full of Life Flatbread DESCRIPTION:ESB “TRUST” Dinner\n\nClark Staub Full of Life Flatbread in Los Alamos!\nEpicurean Santa Barbara welcomes Guest Chef Clark Staub of Full of Life Flatbread in Los Alamos! Known for incredible pizzas and fresh\, locally sourced cuisine\, Chef Clark has helmed 10 dinners for Outstanding in the Field\, and has cooked at the Coachella Music Festival for 7 years. The latter is the inspiration for one of his most popular menu items (That would be the Coachella Valley Date and Bacon Flatbread\, with house cured bacon\, smoked leek sauce\, walnuts\, blue cheese\, and wild nettles). After spending 20 years in the music Industry\, Chef Staub shifted his focus to bread-baking\, his greatest passion\, and eventually opened his restaurant\, Full of Life in 2004. Inspired by the greatest bakeries- from Boulangerie Polaine in Paris to Nancy Silverton’s La Brea Bakery in LA\, his practice led him to hone his craft for specialty bread and creative local cuisine to become one of the most popular destinations in the Central Coast Restaurant Scene. \n \nThe cuisine:\nSpecializing in wood-fired grilled dishes as well as specialty baked breads\, and influences from Mediterranean and Italian cuisine\, expect to see a variety of fresh flavors featuring flatbreads\, proteins\, vegetables\, and seafood\, highlighting locally sourced\, and even foraged and wild foods when possible. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \n \n \n  \n \n  URL:https://epicureansb.com/event/esb-trust-dinner-feb24/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20240126T180000 DTEND;TZID=America/Los_Angeles:20240126T203000 DTSTAMP:20260525T062834 CREATED:20231013T164633Z LAST-MODIFIED:20240123T141740Z UID:10000246-1706292000-1706301000@epicureansb.com SUMMARY:Midnight in Paris DESCRIPTION:Midnight in Paris\nIn 1959\, a chef names Paul Gineste de Saurs created the menu in a brasserie called ‘Le Relais de Venise-Son Entrecôte’ in Paris. It was a single course menu; sophisticated and elegant: comprising of a walnut salad\, sirloin steak served with a pan sauce and golden thin-cut French fries\, as well as a classic dessert.  The perk of the dining experience is that guests may ‘revisit’ the steak\, frites\, and salad again and again; until they are ready to proceed to dessert.  \nESB Founders Keith and Amy had an incredibly memorable dinner this restaurant during their time in Paris\, and are now designing an experience akin to that of ‘Le Relais de Entrecôte’; offering the classic French menu in its simplicity and perfection…Join us!  \nUpon seating\, guests will be welcomed with a traditional French baguette and French cultured butter\, followed by a three course dinner\, featuring a steak frites entree served with a sauce inspired by the iconic herbaceous\, buttery\, “Entrecôte” sauce.  \n….‘Revisits’ are welcomed and accommodated!  \nMENU \nLa Brea Bakery Baguette | Isigny Ste Mère Butter with Maldon Sea Salt\nSB Market Greens and Chicories |French Vinaigrette\, Candied Walnuts\, Blue Cheese\nHanger Steak & Pomme Frites | Entrecoté Steak Sauce \nDessert choice of…\nProfiteroles with Vanilla Ice Cream and Warm Callebaut Chocolate Sauce\nor\nYuzu Mascarpone Mousse Cake with Whipped Cream and Ginger Graham Crumble\nSo…Bienvenue! Bring your favorite French Wines\, sit among friends now and old\, and celebrate the New Year… Comme les français. (“Like the French”) URL:https://epicureansb.com/event/midnight-in-paris/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/10/Le_Relais_de_Venise_-_LEntrecote_Porte_Maillot_Paris_XVIIe_2009-06-13.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20231207T173000 DTEND;TZID=America/Los_Angeles:20231207T200000 DTSTAMP:20260525T062834 CREATED:20231103T012654Z LAST-MODIFIED:20231202T181425Z UID:10000248-1701970200-1701979200@epicureansb.com SUMMARY:ESB's Taste of Japan 2 DESCRIPTION:ESB’s Taste of Japan 2\nDue to the overwhelming popularity of “Taste of Japan”\, ESB is hosting another night of authentic Japanese cuisine inspired by Amy and Keith’s travels. Limited to 15 guests\, we’ll revisit the dishes from the previous dinner\, with a few new flavors inspired by the changing seasons. From Kaiseki to Tempura\, to sushi and street food\, with some sips of sake and whisky\,  join us for another night of Japanese cuisine! \nAmy and Keith recently traveled through Japan for two weeks. They tasted everything from the freshest Blue Fin Tuna directly from Tokyo’s Toyosu Fish Market\, to Japanese Udon in a hidden Osakan Alley\, to a multi-course Kaiseki at the 3-Michelin Star Ryugin in Tokyo’s Ginza District\, to Rare Japanese Whiskey and Yuzu Spritzes at a speakeasy 8 stories up in an unmarked building. Inspired by their travels\, Amy and Keith are\, at the least to say\, delighted\, to share these delicious and eye-opening memories with ESB members through a Japanese Dinner. \nChef Amy will recreate some of their most memorable dishes and beverages\, with a bit of their own inspiration. Featuring ingredients\, spirits and items purchased in Tokyo\, Osaka\, and Kyoto; their goal is to recreate the authentic and exciting flavors they experienced while abroad. With each dish they’ll share stories of the food\, drinks\, restaurants and people that made their trip to Japan a life-changing experience. \nFrom sushi\, tempura\, udon\, wagyu\, Yakitori\, to dishes inspired by David Chang’s favorite Toyko dishes\, Osakan street food\, to Ingredients used in 3-star Michelin Kitchens brought back from Toyko’s Tsukiji’s Fish Market\, this 8+ course\, individually-plated dinner is sure to open your eyes to Japanese cuisine. It is perfect for those who have traveled to this amazing country and wish to revisit the flavors and aromas\, or those who have yet to visit and wish to learn more about the cuisine. Throughout the event multiple Japanese inspired beverages will be served. \n…And no worries\, friends\, Fugu is not on the menu! URL:https://epicureansb.com/event/esbs-taste-of-japan-2/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/JapanBanner_3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20231109T173000 DTEND;TZID=America/Los_Angeles:20231109T203000 DTSTAMP:20260525T062834 CREATED:20231013T164146Z LAST-MODIFIED:20231021T132802Z UID:10000244-1699551000-1699561800@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Industrial Eats! DESCRIPTION:ESB “TRUST” Dinner: Industrial Eats!\nOn Thursday\, November 9th\, put your TRUST in the chefs of Industrial Eats at a private home ESB style\, right here in Santa Barbara\, and be surprised and delighted with an amazing meal inspired by the late Jeff Olsson’s favorite signature dishes and ingredients! Jeff Olsson pioneered farm-to-table dining in the Central Coast\, and leaves a legacy of “eat well\, do good” for friends and patrons. \nThe Cuisine…\nAt this Multi-Course Dinner\, guests will experience a variety of dishes prepared by the chefs.  Starting with passed appetizers\, followed by both shared and individually plated dishes\, this dinner will feature a combination of Industrial Eats classics\, and Jeff Olsson’s and New West Catering’s creations reserved for special event dinners such as Outstanding in The Field.  Dietary restrictions will be accommodated at chef’s discretion.  Guests will enjoy a variety of proteins\, seafood\, locally sourced vegetables and dishes inspired by the seasons\, local farmers\, fisherman\, and Jeff’s love of international cuisine! \n\n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! URL:https://epicureansb.com/event/esb-trust-dinner-industrial-eats/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20231021T173000 DTEND;TZID=America/Los_Angeles:20231021T200000 DTSTAMP:20260525T062834 CREATED:20230726T180458Z LAST-MODIFIED:20231017T194352Z UID:10000240-1697909400-1697918400@epicureansb.com SUMMARY:ESB's Taste of Japan DESCRIPTION:ESB’s Taste of Japan\nAmy and Keith recently traveled through Japan for two weeks. They tasted everything from the freshest Blue Fin Tuna directly from Tokyo’s Toyosu Fish Market\, to Japanese Udon in a hidden Osakan Alley\, to a multi-course Kaiseki at the 3-Michelin Star Ryugin in Tokyo’s Ginza District\, to Rare Japanese Whiskey and Yuzu Spritzes at a speakeasy 8 stories up in an unmarked building. Inspired by their travels\, Amy and Keith are\, at the least to say\, delighted\, to share these delicious and eye-opening memories with ESB members through a Japanese Dinner. \nChef Amy will recreate some of their most memorable dishes and beverages\, with a bit of their own inspiration. Featuring ingredients\, spirits and items purchased in Tokyo\, Osaka\, and Kyoto; their goal is to recreate the authentic and exciting flavors they experienced while abroad. With each dish they’ll share stories of the food\, drinks\, restaurants and people that made their trip to Japan a life-changing experience. \nFrom sushi\, tempura\, udon\, wagyu\, Yakitori\, to dishes inspired by David Chang’s favorite Toyko dishes\, Osakan street food\, to Ingredients used in 3-star Michelin Kitchens brought back from Toyko’s Tsukiji’s Fish Market\, this 8+ course\, individually-plated dinner is sure to open your eyes to Japanese cuisine. It is perfect for those who have traveled to this amazing country and wish to revisit the flavors and aromas\, or those who have yet to visit and wish to learn more about the cuisine. Throughout the event two Japanese inspired beverages will be served. \n…And no worries\, friends\, Fugu is not on the menu! MENU COMING SOON! URL:https://epicureansb.com/event/esbs-taste-of-japan/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/JapanBanner_3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230916T173000 DTEND;TZID=America/Los_Angeles:20230916T200000 DTSTAMP:20260525T062834 CREATED:20230726T174903Z LAST-MODIFIED:20230911T141552Z UID:10000241-1694885400-1694894400@epicureansb.com SUMMARY:Fall for Burgers & Barrels DESCRIPTION:Fall for Burgers & Barrels\nAs summer winds down and fall is upon us\, let’s continue to soak up the California Sun through an evening of two of our favorite things: burgers and wine! \n(Who are we kidding? This is Santa Barbara…We don’t even look at our fall sweaters until November!) \n…But anyway\, back to burgers. \nJoin us a for an al fresco\, fun evening of chef-crafted burgers\, sides and more. Start the afternoon with some passed appetizers and snacks\, and then enjoy specialty burgers crafted by Chef Amy and Chefs Drew Terp & Rene Ortega of R+D Kitchen; featuring locally sourced beef\, and creative fixin’s to appeal to a variety of palettes. We’ll feature fermented grapes from some of the top producers in Paso Robles\, as well as well as other refreshments. This will be a fun\, evening for all\, and a great opportunity to meet other ESB members! \n***(Vegetarians\, we have you covered! Don’t forget to include any dietary restrictions in the “comments” section when registering.)***\nChefs Drew Terp & Rene Ortega of R+D Kitchen have designed a special burger for this event featuring grass fed beef from Motley Crew Ranch!Chef Drew is famous for his incredible burgers\, and this is an exciting opportunity to enjoy one of his mad-hatter creations once again! (Those interested in his current Pop-Ups can check out the R+D Local Kitchen Instagram!) See their featured burger below\, along with the rest of the menu! Only a few spots remain for this Burger-licious event! \nMENU\nPassed Appetizers:\nFried Castelvetrano Olives Filled with Herbed Cheese \nMiniature Sweet Potato + Chorizo Tacos \nPeruvian Ceviche with Leche de Tigre \nAll-Beef Burgers: \nDrive-In Classic Cheeseburger: \nAmerican Cheese\, Burger Sauce\, Toppings of Choice (Tomato\, Red Onion\, Pickles\, Lettuce\, Ketchup\, Mustard) \nR+D’s Philly Cheeseburger:\nShaved Philly\, Caramelized Onions\, Cheese Whiz\, Crispy Onions \nESB’s Bacon Jammin’ Crunch Burger:\nPimento Cheese\, Potato Chip\, Bacon Jam\, Peanut Sauce \nSides:\nGarlic Parmesan Tater Tots \nSummer Grilled Corn\, Avocado\, Lime\, and Black Bean Salad\nMixed Green Salad with Plums and Toasted Almonds \nSummertime Dessert TBD URL:https://epicureansb.com/event/fall-for-burgers-barrels/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/loaded-quattro-formaggi-burgers-130442-1-1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230819T180000 DTEND;TZID=America/Los_Angeles:20230819T210000 DTSTAMP:20260525T062834 CREATED:20230519T152622Z LAST-MODIFIED:20230720T152523Z UID:10000237-1692468000-1692478800@epicureansb.com SUMMARY:Vino d'Italia! ~ Italian Wine Dinner DESCRIPTION:¡Vino de d’Italia!\nItalian Wine Dinner\nTime to immerse yourself in the world of Italian Wine and Food! \nAfter a memorable evening of Spanish Wines\, Wine Importer Mike Miller is returning to Santa Barbara to take guests on a journey through Italy’s notable wine regions. This will be another night to remember! \nStarting with classic Prosecco\, and journeying to Chianti and Piedmont\, taste through the regions of Tuscany\, all while enjoying Italian-Californian fare and great company. Chef Amy Baer and her team with pair the selection of wines with a combination of individually plated and shared courses. From flatbreads\, to pasta to locally sourced produce and meats\, it’ll sure to be\, as always\, delicious\, fun\, and enlightening evening. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries. \nWine list and Menu coming soon…Saluti! URL:https://epicureansb.com/event/vino-ditalia-italian-wine-dinner/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,Education,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/cork-italy.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230722T180000 DTEND;TZID=America/Los_Angeles:20230722T210000 DTSTAMP:20260525T062834 CREATED:20230505T174941Z LAST-MODIFIED:20230609T133631Z UID:10000236-1690048800-1690059600@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature another ESB Favorite…Chef Drew Terp! Chef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo in Washington\, D.C. While working under Chef José Andrés at Jaleo Washington DC\, Chef Drew learned the fundamentals of charcuterie where he produced chorizo\, buttifara\, and fresh sausages for the restaurant. He continued to develop his craft while working with Pig farmers in Spain; and continued producing a variety of charcuterie while executive chef at Pico\, in Los Alamos; (which earned a Wine Spectator Award during his time at the restaurant). After residing in San Diego for 3 years\, Chef Drew has returned to the Central Coast to continue his work in Charcuterie\, education and private dining! \nThe Cuisine…\nAt this Multi-Course Dinner\, guests will experience Chef Drew’s style of cooking\, which is a tribute to the symbiotic farmer-chef relationship. He is also known for his incredible dishes featuring proteins\, fresh pastas\, and charcuterie. Anyone who has been lucky enough to attend one of Chef Drew’s previous dinners featuring Upscale Comfort Food\, Game Meat\, or his legendary Burgers knows of Chef’s Drew cuisine\, which has influence from Spanish\, Japanese\, Southern BBQ and Californian cuisine. He brings with him incredible flavors\, a wealth of experience\, and passion for creating incredible food. Dietary restrictions will be accommodated at chef’s discretion.\n \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! URL:https://epicureansb.com/event/esb-trust-dinner-chef-drew-terp-2023/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230713T173000 DTEND;TZID=America/Los_Angeles:20230713T200000 DTSTAMP:20260525T062834 CREATED:20230609T135809Z LAST-MODIFIED:20230712T161348Z UID:10000238-1689269400-1689278400@epicureansb.com SUMMARY:Wood-Fired Oven Dinner DESCRIPTION:Wood-Fired Oven Dinner\nExperience a wood-fired oven dinner- up close and personal! EpicureanSB’s Chef Amy Baer and FireBrick’s Arturo Ruiz are joining forces to offer guests a unique dinner with with a focus on wood-fired cooking! At this in an outdoor ‘culinary theatre’ set-up\, the ovens are front and center. You’ll observe everything from whole vegetables\, to seafood\, proteins\, and even desserts cooked with live fire. Not only does the kiss of wood smoke enhance the dishes\, but you’ll leave with a new found appreciation for the versatility of wood-burning ovens. This up close and personal experience is sure to be fun\, delicious and enlightening! \nAmy and Arturo first met while working at Industrial Eats\, and share a love of entertaining guests with delicious and immersive food experiences. Together they are crafting a 5-course menu inspired by their own unique culinary styles\, and wood-burning oven techniques learned from their time at the beloved Industrial Eats. \nPlates will be shared-2 per person. (Single registrations will be plated individually). \nMenu\nWood-Fired Pita with Spreads\nWhite Bean Hummus\, Romesco\, Labneh \nFireBrick’s Grilled Oysters \nWhole Grilled Maitake Mushroom\nDashi Aioli and Herb Vinaigrette \nWood-fired Chicken 2 Ways\nSage Pomme Puree\, Roasted Carrots\, Pan Sauce \nWood-Fired Strawberries\nGrilled Pound Cake\nThai Basil Custard URL:https://epicureansb.com/event/wood-fired-oven-dinner/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/06/Wood-Fired.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230629T180000 DTEND;TZID=America/Los_Angeles:20230629T200000 DTSTAMP:20260525T062834 CREATED:20230505T174225Z LAST-MODIFIED:20230528T133154Z UID:10000235-1688061600-1688068800@epicureansb.com SUMMARY:Sous Vide Demonstration DESCRIPTION:Sous Vide Demonstration\nIntrigued by Sous Vide cooking? \nWondering if you should invest in another kitchen tool? \nHere is your opportunity to quell your curiosity! In this demonstration style event and dinner\, Chef Amy will showcase the modern chef’s favorite gadget through preparations of vegetables\, seafood\, and red meat; demonstrating the process from beginning to end. A little advance prep can result in both delicious and fool-proof food preparations; taking guesswork out of cooking so many items. Come\, taste and learn! Beverages included! \nWhy Sous Vide? \nYou can ask the same question about any other cooking technique. Why sauté? Why roast? Why grill? …Because it provides precise results; in a specific amount of time and effort. \nSo take the mystery out of Sous Vide and taste the results! Rather than a complicated or mysterious machine that requires a degree in chemistry; it is straightforward and exact\, and may become your next favorite kitchen tool. \nMenu\nSous Vide Salmon 2 Ways:\nChilled Salmon Salad with Dill Aioli and Market Greens \nSeared Salmon Over Wild Rice \nSous Vide New York Strip\nMelted Leeks and Herb Vinaigrette \nSous Vide Carnitas Tacos \n \nMore info coming..! URL:https://epicureansb.com/event/sous-vide-demonstration/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2023/05/Screenshot-2023-05-05-at-6.59.52-AM.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230521T173000 DTEND;TZID=America/Los_Angeles:20230521T200000 DTSTAMP:20260525T062834 CREATED:20230414T175446Z LAST-MODIFIED:20230505T175016Z UID:10000093-1684690200-1684699200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Tyler Peek & Ryan Simorangkir of Sama Sama DESCRIPTION:ESB “TRUST” Dinner\nChef Tyler Peek & Ryan Simorangkir\n\nJoin us as we feature Sama Sama’s MICHELIN Bib Gourmand Award Chefs Tyler Peek and Ryan Simorangkir for our next ESB TRUST dinner.  Sama Sama is known for its flavorful Southeast-Asian-inspired cuisine from regions such as Bali and beyond. With roots ranging from Southern BBQ to the spice-filled\, colorful flavors of Indonesian cuisine\, this will be another unforgettable dinner as we take these chefs out of the restaurant and into the ESB kitchen where they will share their personal stories favorite dishes\, and off-menu specialties. \n \n \nThe Cuisine…\nThis experience will be a multi-course dinner including both individual and shared plates all full of variety\, color and flavor drawing from Southern BBQ to South East Asian Cuisine! It wouldn’t be a Trust dinner without beautiful wines\, so bring your favorites to pair! Let Chefs Tyler and Ryan share with you dishes crafted specifically for this event.  Food allergies will be accommodated at chef’s discretion. Please include in notes. \n \nAbout the Chefs…\nGrowing up in Indonesia\, chef Ryan Simorangkir fell in love with the local street food of his home country and began to cook from family recipes. After attending Pasadena’s Le Cordon Bleu school\, he and chef Tyler Peek opened Sama Sama Kitchen\, where the celebrate Indonesian cuisine in a warm\, casual setting (the name means “you’re welcome” in Indonesian). \nChef Tyler Peek\, originally from Nashville\, entered the culinary scene when working at Palm Springs at the Ace Hotel\, Kings Highway in Palm Springs. He quickly fell in love with cooking and decided to attend Le Cordon Bleu Culinary School soon after. \nChefs Peek and Simorangkir have worked together for over 12 years\, starting at Alain Ducasse’s restaurant at the W Hotel in Puerto Rico\, and then\, running a kitchen together at a restaurant back in Bali. They finally opened their flagship restaurant in Santa Barbara in 2013\, and have opened two more restaurants since then: Little Sama Ojai and Dim Sama Los Alamos. \nWith everything from traditional South East Asian street fare\, to market driven salads\, seafood and other world influences\, it’s no surprise that Sama Sama is included in the Michelin Guide as a Bib Gourmand. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nTrust dinner are BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \n \n  URL:https://epicureansb.com/event/esb-trust-dinner-chef-tyler-peek-and-ryan-simorangkir-of-sama-sama/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230309T180000 DTEND;TZID=America/Los_Angeles:20230309T200000 DTSTAMP:20260525T062834 CREATED:20230209T161729Z LAST-MODIFIED:20230304T002923Z UID:10000233-1678384800-1678392000@epicureansb.com SUMMARY:Wine\, Dinner + Demo: Booker Vineyards + Snake River Farms DESCRIPTION:Wine\, Dinner + Demo:\nBooker Vineyards + Snake River Farms Wagyu\nChef Amy recently was recently featured in a virtual wine tasting with Booker Vineyards and Snake River Farms. Join us for an in-person repeat of this stellar event\, which includes and Booker and My Favorite Neighbor Tasting\, Culinary Demonstration\, and Seated dinner! \nTaste through a selection of highly rated wines from Eric Jensen\, and start with a cheese pairing curated by Chef Amy Baer Robinson. As you taste cheeses alongside the wines\, learn how the flavors of select cheeses complement and balance the wines\, and vice versa. \nAfter more tasting (and nibbling)\, chef will demonstrate an easy and tasty steak dinner featuring Wagyu Strips from Snake River Farms. Starting with great ingredients\, and little advance prep\, learn to prepare a stunning entree for yourself\, loved ones\, or even a party. \nMenu\nArtisanal Cheese Pairing\nCrackers\, Caramelized Onion Jam\nSeared Snake River Farms NY Strip\nCrispy Smashed Potatoes and Kale\nEasy Mediterranean Salsa Verde\nPlated Dessert\nWines\nHarvey and Harriet\nMy Favorite Neighbor\nBooker Oublie\nBooker Fracture\nBooker Perl\n  URL:https://epicureansb.com/event/wine-dinner-demo-booker-vineyards-snake-river-farms/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/02/Banner2-3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230214T180000 DTEND;TZID=America/Los_Angeles:20230214T210000 DTSTAMP:20260525T062834 CREATED:20221209T171451Z LAST-MODIFIED:20230209T165039Z UID:10000229-1676397600-1676408400@epicureansb.com SUMMARY:Be My ESB Valentine! DESCRIPTION:Be My ESB Valentine!\nCelebrate Valentine’s Day the Epicurean SB way…with the foods that celebrate “l’amour”. Starting with passed bites from Oysters to Strawberries to Foie Gras\, and ending with a buffet of delicious Valentine’s Day inspired food to enjoy with friends & significant others…Oh\, and there will be champagne…LOTS of champagne! \nStart the evening off with a tasting of boutique Champagnes\, sparkling wines\, and elegant passed hors d’oeuvres. The wines are hand-selected by ESB founders from highly rated purveyors from the Champagne region. Each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking styles\, yet are all elegant and approachable. With these sparkling wines will be luxurious bites; passed canapés inspired by romantic love and the love of fine fare. \nFollowing the passed appetizers will be a buffet dinner. Pour a glass of your favorite sparkling wine\, and enjoy a meal with friends and significant others. What better way to spend Valentine’s Day but through a social\, educational\, and indulgent evening. \n \nMENU\nHors d’oeuvres\nFoie Gras Torchon\nwith Pear Jelly on Buttered Brioche\nBeet Tartare\nFine Herbs\, Creme Fraiche on Filo\nPacific Gold Oysters \nYuzu Kosho Granita\nCrispy Halloumi\nwith Glazed Strawberries\nSun Dried Tomato & thyme Biscuits\n\nDinner\nBalsamic and Dijon Marinated Hanger Steak\nPotato Pave\nwith Fontina and Parmesan\nGinger and Herb Roasted Shrimp\nHijiki Seaweed Rice\nwith Pea Tendrils\nHerb Roasted Carrots\, Shallots and Brussel Sprouts\nCarrot-Tahini Puree\, Miso-Sesame Crumble\, Oregano Oil\nGem Wedges\nShallot vinaigrette\, Ricotta Salata\, Pecan Crumble\, Wine-soaked Cherries\n\n~Two Of Hearts Dessert~\nRed Velvet Roulade\nwith Raspberry Coulis\nDark Chocolate Roulade\nwith Chocolate Buttercream URL:https://epicureansb.com/event/be-my-esb-valentine/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/12/ESB-Valentine-1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230202T173000 DTEND;TZID=America/Los_Angeles:20230202T203000 DTSTAMP:20260525T062834 CREATED:20221209T173729Z LAST-MODIFIED:20230117T215050Z UID:10000228-1675359000-1675369800@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Peter McNee DESCRIPTION:ESB “TRUST” Dinner\nChef Peter McNee\n\nWe are excited to announce the First TRUST Dinner guest chef of 2023\, Chef Peter McNee\, Executive Chef of Convivo in Santa Barbara whose beautiful\, bright delicious food has a strong Mediterranean influence. Chef Peter’s food is best described as ‘Nomad Italian‘ as it strays from traditional Italian\, sourcing inspiration from other cultures’ cooking\, but at its soul remaining thoroughly Italian. Following an extremely successful culinary career at award winning restaurants in the Bay Area\, Chef Peter opened Convivo in 2016\, a staple of Santa Barbara’s culinary scene! \n \nThe Cuisine…\nThis experience will be a multi-course dinner including both individual and shared plates all full of variety\, color and flavor drawing from Morocco\, Portugal\, Spain\, and a touch of France! It wouldn’t be a Trust dinner without beautiful wines\, so bring your favorites to pair! Let Chef Peter share with you dishes crafted specifically for this event.  Food allergies will be accommodated at chef’s discretion. Please include in notes. \n \nAbout Chef…\nAfter graduating college\, McNee left his home state of Minnesota for California to pursue a career as a chef in San Francisco. While attending culinary school he worked at famed Stars and later at Tra Vigne in Napa Valley. Not satisfied with his stateside teachings\, Peter embarked on a yearlong culinary pilgrimage to Italy to cook with the ‘nonna.’ While living with host families\, cooking and traveling throughout the country\, he fell in love with Italian food and culture. Returning to the Bay Area\, he was drawn to iconic restaurateur Larry Mindel\, the founder of Il Fornaio restaurants\, and his shared passion for Italy. As Executive Chef at Poggio\, McNee and owner Mindel formed a lasting friendship and partnership. The restaurant has earned multiple 3-star reviews from the San Francisco Chronicle and placement within the coveted “Top 100 Restaurants in the Bay Area” rankings each year since 2008. At the tome Poggio was included in the 2016 Michelin Bib Gourmand list for the San Francisco bay area. In 2016 Chef Peter opened Convivo restaurant and bar at the Santa Barbara Inn\, 901 East Cabrillo Boulevard. Convivo\, whose name means ‘to come together’ and is the root word for the Latin term for ‘feast.’ McNee describes his style of food for Convivo as ‘Nomad Italian.’ “The foundation – our soul – is Italian but our destination is Santa Barbara and the menu draws from different styles and traditions along the way.” \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nTrust dinner are BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \n \n  URL:https://epicureansb.com/event/esb-trust-dinner-chef-peter-mcnee/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20230114T180000 DTEND;TZID=America/Los_Angeles:20230114T200000 DTSTAMP:20260525T062834 CREATED:20221209T165756Z LAST-MODIFIED:20230114T154856Z UID:10000230-1673719200-1673726400@epicureansb.com SUMMARY:ESB Seasonal Supper ~ "Good Health Gathering!" DESCRIPTION:Epicurean SB Seasonal Supper\nGood Health Gathering!\n  \nAh\, the new year! A time to renew and recharge\, and return to a daily routine with healthy habits after the busy and indulgent holiday season. In celebration of the New Year\, Chef Amy’s Seasonal Supper will feature a healthier multi-course dinner suitable for those striving to scale back their calorie count\, while still enjoying flavorful food and the pleasures of eating out. There will still be cheese\, bread\, red meat\, (all in moderation)….and there will also be kale. \n“January flavors always bring to mind juicy citrus\, crispy greens and lighter fare; but our chilly days still call for something warm\, comforting\, and filling (especially as we wean ourselves off of holiday indulgences!). At this Seasonal Supper\, expect to see all the above as I’ll feature seafood\, leaner cuts of meats\, alongside inviting\, aromatic herbs and spices.”\n-Chef Amy \nSeasonal Suppers highlight the season’s bounty through a delicious 4 course plated meal. Starting with an amuse bouche\, followed by a starter\, main and ending with a dessert\, these dinners are the perfect balance between a casual dinner and upscale dining experience. Chef Amy will feature the local\, seasonal ingredients through her favorite techniques\, flavors\, and is always excited to share her creations with ESB Members! And of course\, it’s BYOB! \nM E N U: \nAmuse \nSeared Scallop with Truffled Edamame & White Soy  \nFirst \nTurkey and Smoked Pork Terrine with Accoutrements\n \nMain \nGrilled Baharrat Spiced Chicken Thigh \nTurmeric Coconut Broth\, Market Vegetables & Yam Noodles \nKeto Flatbread \nDessert \nFrozen Meringue Parfaits with Lime-Ginger Curd & Filo Krispies \n     URL:https://epicureansb.com/event/esb-seasonal-supper-good-health-gathering/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Health ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/Octo2-scaled.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20221204T180000 DTEND;TZID=America/Los_Angeles:20221204T210000 DTSTAMP:20260525T062834 CREATED:20221007T180237Z LAST-MODIFIED:20221121T174206Z UID:10000231-1670176800-1670187600@epicureansb.com SUMMARY:Chef's Table with Justin Werner: A Night of Luxurious Bites DESCRIPTION:Chef’s Table with Justin Werner: \nA Night of Luxurious Bites \nCast off your worldly cares and celebrate the earth’s abundant delicacies through a dinner unlike no other\, featuring Chef Justin Werner of Trust in Santa Ana\, CA. \nA this intimate 10-person chef’s kitchen table dinner\, Chef Justin will feature luxury ingredients such as lobster\, foie gras\, Kobe A5\, truffles\, white asparagus\, Blue Fin Tuna\, and decadent chocolate\, and also the inspiration and craft from his accomplished pedigree. And if you’ve attended any of his dinners before\, you know that Chef Justin’s charisma\, humor\, and clever culinary insight results in both an incredible dining experience\, and an entertaining one on all levels.  \nThe dinner will comprise of dishes imagined by Chef Justin from years of working in the best kitchens in the world. From his role as Sous Chef to Tom Colicchio for half a decade in NYC\, to his position at Thomas Keller’s Per Se\, an extended Internship at Noma\, and to maintaining two Michelin stars as a Sous Chef for Paul Liebrandt at Corton\, you’ll experience Michelin level cuisine with the presence of the chef at all times\, and execution and plating in full view. \nGuests will experience dishes and flavor combinations as unique as the ingredients themselves. You might be the only person to ever taste Santa Barbara Uni alongside Iberico Bellota at the same moment\, or components originally crafted by Thomas Keller and Joel Roubechon\, finished with a twist from Chef Justin’s own ingenuity. \nFour wine pairings will be provided for for the first several courses of the dinner.  For the main course\, we encourage guests to bring a bottle of their choice. Now is the time to pull out something special for this one-of-a-kind dinner!  \nLimited to 10 guests\, tickets are non-refundable. \nPrice is inclusive of food\, beverage\, tax and gratuity.   \nSo join us! And embrace a culinary soirée as we drop the curtain between front and back of house\, and offer our most magnificent dinner yet. Worldly (and seemingly heavenly) delights shall intertwine in decadent dishes; one after the other… \nOriginally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craftfor Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to the executive chef position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. Justin Werner is now the Executive Chef of Trust in Santa Anna. Much like ESB’s Trust dinners\, the restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations. URL:https://epicureansb.com/event/chefs-table-with-justin-werner-a-night-of-luxurious-bites/ LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/10/TastteofLuxury_Horizontal.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20221104T190000 DTEND;TZID=America/Los_Angeles:20221104T210000 DTSTAMP:20260525T062834 CREATED:20221007T172810Z LAST-MODIFIED:20221029T160451Z UID:10000225-1667588400-1667595600@epicureansb.com SUMMARY:ESB's Seasonal Supper DESCRIPTION:Epicurean SB “Seasonal Supper”\nJoin us for Chef Amy’s Inaugural Seasonal Supper\, a dinner highlighting the season’s bounty through a delicious 4 course plated meal. Starting with an amuse bouche\, followed by a starter\, main and ending with a dessert\, these dinners are the perfect balance between a casual dinner and upscale dining experience. Chef Amy will feature the local\, seasonal ingredients through her favorite techniques\, flavors\, and is always excited to share her creations with ESB Members! And of course\, it’s BYOB! (Attending the Anniversary Social Hour? Consider staying for this dinner!) \n“As we approach fall and the holiday season\, I’d like to reenvision some classic holiday dishes. Take the noble turkey\, usually a centerpiece and main at Thanksgiving; in this case I’ll give it the Italian treatment and use it as the base of a ragu\, served over sweet potato gnocchi. Green beans? Take them out of the casserole\, and into the salad bowl (which I believe they prefer)…Just a few teasers as to the direction of this dinner. I’m hungry\, and I hope you are too!” \n-Chef Amy  \n  URL:https://epicureansb.com/event/esbs-seasonal-supper/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/IMG_1185.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20221022T180000 DTEND;TZID=America/Los_Angeles:20221022T203000 DTSTAMP:20260525T062834 CREATED:20220715T173056Z LAST-MODIFIED:20221007T033739Z UID:10000087-1666461600-1666470600@epicureansb.com SUMMARY:¡Vino de España! DESCRIPTION:¡Vino de España!\nSpanish Wine Dinner\nTime to immerse yourself in the world of Spanish Wine and Food! Spanish Wine Importer Mike Miller will lead guests through Spain’s notable wine regions such as Ribero Del Duero\, Rioja\, Penedas and Cava. Alongside these Spanish wines guests will enjoy a dinner comprised of classic and modern takes on Spanish tapas\, as well as dishes featuring quintessential Spanish ingredients. From Croquettes to Manchego to Iberico Pork\, let ESB take you on a Spanish food and wine adventure (without leaving town!). \nStarting with a refreshing NV Brut Cava from Penedes\, and ending with an NV East India Solera Sherry\, this experience will cover 8 Wines spanning the most renown regions of Spain! Many of these wines have received 90+ from and James Suckling and Wine Advocate. Guests will have the opportunity to purchase wines at the end of the night. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries. URL:https://epicureansb.com/event/vino-de-espana/ LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/fbe0cb468ebf47784fd8b26af4021e7e_XL.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4366626;-119.6320753 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220916T180000 DTEND;TZID=America/Los_Angeles:20220916T203000 DTSTAMP:20260525T062834 CREATED:20220715T172021Z LAST-MODIFIED:20251011T153120Z UID:10000086-1663351200-1663360200@epicureansb.com SUMMARY:ESB "TRUST" Dinner: Chef Amy Baer DESCRIPTION:ESB “TRUST” Dinner: Chef Amy Baer\nESB’s next Trust dinner will feature Chef Amy Baer Robinson\, Founder of Epicurean Santa Barbara. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with 6 courses of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThis Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes. URL:https://epicureansb.com/event/esb-trust-dinner-chef-amy-baer/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220826T180000 DTEND;TZID=America/Los_Angeles:20220826T203000 DTSTAMP:20260525T062834 CREATED:20220706T193210Z LAST-MODIFIED:20220723T145620Z UID:10000084-1661536800-1661545800@epicureansb.com SUMMARY:Sangiovese in the Heart of Tuscany DESCRIPTION:Sangiovese in the Heart of Tuscany\nJoin us for a side-by-side tasting of 8 stellar wines of Tuscany to Piedmont\, comparing the age\, style\, and varietal alongside a multi-course Tuscan inspired dinner. Epicurean Santa Barbara is exploring the regions of Northern Italy with a selection of 8 wines curated by our own longtime member Henry Chaney. \nIn 3 separate flights experience how Italy’s most popular red wine grape evolves in bottles sourced from two of its best known wine areas: Chianti Classico and Brunello di Montalcino. \nThe first flight will feature the young\, currently available vintages of 2015-2018; followed by flight two of similar wines from 2006-2007. In each of these there will be a Chianti Classico\, a Tuscan IGT and a Brunello from regions such as Fattoria di Felsina\, Marchesi Antinori\, Agricola Querciabella\, Talenti\, and Ciacci Piccolomina will be poured. \nThe final flight deviates from the all-Sangiovese theme by including the Nebbiolo grape from Barolo. Experience how two vintages from 1999-2001 enter their mature years.  Here we will compare a Brunello: 2001 Castelgiocondo Riserva with a Barolo 1999: Aldo Conterno Granbussia. \nThe dinner will he helmed by Chef Amy Baer Robinson\, with each flight accompanied by a course of delicious Italian cuisine. \n More information to come! URL:https://epicureansb.com/event/stellar-wines-of-northern-italy/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/italian-wine-labeling.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220810T180000 DTEND;TZID=America/Los_Angeles:20220810T203000 DTSTAMP:20260525T062834 CREATED:20220715T170241Z LAST-MODIFIED:20220723T145703Z UID:10000085-1660154400-1660163400@epicureansb.com SUMMARY:Group Dining at The Rare Society Steakhouse! DESCRIPTION:Group Dining at The Rare Society Steakhouse!\n  \nJoin us for a Group Dining Experience at the newly opened Rare Society Steakhouse in the Funk Zone! Here’s your opportunity to experience the restaurant\, taste several of the menu items such as their Truffle butter Parker house rolls\, 40-Day Dry Aged NY Strip\, and Wood Fired Broccolini\, without breaking the bank!  \nThe pricing is a deposit that calculates a variety of dishes\, tax\, gratuity\, corkage\, and shared bottles from ESB’s Cellar!  ESB members Keith and Amy Robinson will choose a variety of appetizers\, steaks and sides\, suited to attendees’ preferences.    \n(Should we go over the per person amount\, we’ll simply split the remaining amount on bill\, but we’ll do our best to stay within the projected budget!) \nGuests are responsible for additional beverages. \nSimply make your way to the restaurant\, and enjoy the steakhouse experience with fellow members and founders Amy Baer and Keith Robinson. URL:https://epicureansb.com/event/group-dining-at-the-rare-society-steakhouse/ LOCATION:The Rare Society\, 214 State Street\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/o-1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4145556;-119.6918679 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Rare Society 214 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=214 State Street:geo:-119.6918679,34.4145556 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20220724T180000 DTEND;TZID=America/Los_Angeles:20220724T210000 DTSTAMP:20260525T062834 CREATED:20220522T154040Z LAST-MODIFIED:20220709T155051Z UID:10000083-1658685600-1658696400@epicureansb.com SUMMARY:Pair With Chef Rachel Wine Dinner! DESCRIPTION:Pair With Chef Rachel Wine Dinner!\nChef Rachel Ponce specializes in creating exquisite dinners where the wine list is the source of inspiration for the dishes! \nIn this exciting 6-Course\, 6 bottle dinner\, experience wine pairings through Chef Rachel’s unique and provocative perspective… \nRather than featuring similar flavors or aromas found in the wine; which can detract from the wine and change its flavor profile\, she chooses to feature contrasting flavors to complement and elevate the beverage\, which causes the palate to crave another bite\, followed by another sip…following by another…well you get the idea. For chef\, Wine is a component that completes the flavor wheel making a dish whole! \nThis perspective results in\, say\, a Paso Robles Graciano paired with Wagyu Ribeye with Royal Sturgeon Caviar\, Squid Ink Breadcrumbs\, and Caramelized Onion; or perhaps a Roussane & Grenache Blanc Blend paired with Coconut Polenta\, Asparagus\, Pea Shoots\, and Guanciale. \n…Isn’t this the way we all want to experience our food and wine pairings? \nFor that reason\, ESB has presented Chef Rachel with fabulous highly regarded wines from around the world showcasing a variety of fruit\, climates and terroir from Italy\, France and California! \nJoin us for a unique approach to a wine dinner; unlike any ESB has hosted before! \nMenu\nSorelle Bronca Extra Dry Prosecco \nPair With Beef Carpaccio\nsalt cured egg yolk\, smoked caesar dressing\, local greens \n2019 Demougeot\, Pommard Rouge\, 1er Cru Charmots\, Coeur des Dames (Pinot Noir)\nPair With Duck Confit\nduchess Potato\, aged manchego\, garlic\, balsamic\n2016 Booker Vertigo (GSM)\nPair With Mushroom Napoleon \nguanciale\, grilled corn\, creamed corn\, parmigiana reggiano crisps\n2020 Lewis Cellars Napa Valley Reserve Chardonnay\nPair With Melon\ncompressed melon\, lemon coulis\, chilled mint and melon soup\, creme fraiche\n2020 Berteru Cannonau di Sardegna\nPair With Raviolo Escargot\nsquid ink\, ricotta\, brown butter\, escargot caviar\n2012 Clendenen Family Vineyards Late Harvest Viognier \nPair With Dessert \nthyme and blood orange cake\, miso brittle\, mascarpone yogurt mousse\nChef Rachel is Edible Magazine San Luis Obispo’s resident chef and recipe developer\, and head of the popular Edible Test Kitchen. Rachel is also the chef and owner of Pair With\, in Paso Robles\, as well as a private chef that collaborates with local wineries\, farms\, and local establishments for dinners and pairing classes. URL:https://epicureansb.com/event/pair-with-chef-rachel-wine-dinner/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/05/Rectangular2.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT END:VCALENDAR