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DTSTART;TZID=America/Los_Angeles:20220511T173000
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DTSTAMP:20260425T031747
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SUMMARY:Mastering Bistro Burgers & Frites!
DESCRIPTION:Mastering Bistro Burgers & Frites!\nChef Jeff King of A to Z Cooking school and Chef Amy Baer Robinson of EpicureanSB are joining forces to demonstrate a most delicious evening of Bistro style hamburgers\, and crispy French Fries (aka frites). Up your burger game with the skills to make the perfect\, juiciest burger and crispiest\, tastiest fries at home! \nLearn the secrets to building a truly delicious burger…From choosing the cuts of beef\, to the quality\, grade\, and even grind. (Fyi- We’ll be featuring local grass-fed beef from The Larder Meat Co….Because your burger is only as good as your beef).Then we’ll learn how to season and sear\, and most importantly\, how to know the perfect time to flip that patty to ensure a perfectly cooked burger every time. Guests will have the opportunity to cook burgers in small groups\, and then top them with brioche buns\, a variety of classic toppings\, sauces\, and of course – cheeses! \nEnjoy our burgers with burger friendly wines and beers\, hot off the fryer French fries\, and a refreshing salad…and of course\, something sweet to end the evening! \n \nChef Amy Baer Robinson\, a burger lover herself has honed her burger making skills through her time working at Pico with Chef Drew Terp\, her culinary travels through France\, and through NYC’s ever changing burger scene. She often hosts Burger cook-offs with friends\, constantly playing with different burger blends\, techniques\, and burger toppings; and therefore has tried just about everything…From sous vide burgers\, to fried Mac and cheese patties\, to the perfecting her own “special sauce”.   \nJeff King is one of the creative directors and educators at A to Z Cooking School\, as well as an avid baker. He has consulted with local restaurants\, including The Daisy\, on their bread program\, and has mastered sourdoughs and naturally leavened bread to the point at which he mills his own grains\, and lovingly cares for his 30 year old Sourdough starter. Growing up he cooked alongside his grandmother; baking bread\, making fresh pasta\, and following Julia Child\, and now is eager to share his passion for healthful\, delicious cooking with ESB! \nLarder Meat Co.\, delivers sustainable\, California pasture-raised meat from family farms to your your table! . Their grass beef (including burgers!) are available through the website: Larder Meat Co. \n 
URL:https://epicureansb.com/event/mastering-bistro-burgers-frites/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20220521T113000
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DTSTAMP:20260425T031747
CREATED:20220304T153238Z
LAST-MODIFIED:20220510T143133Z
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SUMMARY:Bodega De Edgar E2 Vertical Tasting & BYOLunch
DESCRIPTION:Bodega De Edgar E2 Vertical Tasting\nIn 2018 ESB welcomed its first Paso Robles Winemaker to Santa Barbara…That gentleman was Edgar Torres of Bodega de Edgar\, a winemaker whose passion for Spanish winemaking\, family and his Hispanic heritage are prominent in his wines. And now\, four and a half years later\, ESB is hosting a Vertical tasting of one of his highly regarded wines\, the E2 “squared”\, alongside additional Syrahs from the region. \nThe E2 is a 50/50 blend of Syrah and Grenache\, which was the ESB club favorite wine at our 2018 winemaker evening. How has it changed? How has Edgar’s wine making style evolved? Now is the time to find out! We’ll taste through an E2 lineup as well as compare to current release S & G blends by BdE and others. \nAnd now for something completely different…\nThis experience is BYOL! That’s right: Bring Your Own Lunch! \nPack up for your favorite summertime lunch\, or stop by your favorite restaurant or sandwich shop\, grab your food to go\, and bring it to the tasting. As a group well enjoy the line-up with our own chosen “pairing”. ESB will provide plates\, silverware\, napkins\, and of course additional snacks and a tasty dessert. \nWines\nThe vertical line up will include the following vintages of E Squared\n2008\, 2009\, 2013\, 2015\, 2017\, 2018\nBodega de Edgar is a boutique winery that produces only about 2\,500 cases per year. Their focus is on sourcing the highest quality fruit to produce the best wines\, while still maintaining an affordable price point.
URL:https://epicureansb.com/event/bodega-de-edgar-e2-vertical-tasting/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch,Wine
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