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DTSTART;TZID=America/Los_Angeles:20230629T180000
DTEND;TZID=America/Los_Angeles:20230629T200000
DTSTAMP:20260603T234748
CREATED:20230505T174225Z
LAST-MODIFIED:20230528T133154Z
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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
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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DTSTART;TZID=America/Los_Angeles:20230309T180000
DTEND;TZID=America/Los_Angeles:20230309T200000
DTSTAMP:20260603T234748
CREATED:20230209T161729Z
LAST-MODIFIED:20230304T002923Z
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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
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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:20221022T180000
DTEND;TZID=America/Los_Angeles:20221022T203000
DTSTAMP:20260603T234748
CREATED:20220715T173056Z
LAST-MODIFIED:20221007T033739Z
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SUMMARY:¡Vino de España!
DESCRIPTION:¡Vino de España!\nSpanish Wine Dinner\nTime to immerse yourself in the world of Spanish Wine and Food! Spanish Wine Importer Mike Miller will lead guests through Spain’s notable wine regions such as Ribero Del Duero\, Rioja\, Penedas and Cava. Alongside these Spanish wines guests will enjoy a dinner comprised of classic and modern takes on Spanish tapas\, as well as dishes featuring quintessential Spanish ingredients. From Croquettes to Manchego to Iberico Pork\, let ESB take you on a Spanish food and wine adventure (without leaving town!). \nStarting with a refreshing NV Brut Cava from Penedes\, and ending with an NV East India Solera Sherry\, this experience will cover 8 Wines spanning the most renown regions of Spain! Many of these wines have received 90+ from and James Suckling and Wine Advocate. Guests will have the opportunity to purchase wines at the end of the night. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries.
URL:https://epicureansb.com/event/vino-de-espana/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20221001T110000
DTEND;TZID=America/Los_Angeles:20221001T140000
DTSTAMP:20260603T234748
CREATED:20220809T125539Z
LAST-MODIFIED:20220909T194802Z
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SUMMARY:ESB Cookbook Test Kitchen: Ad Hoc At Home by Thomas Keller
DESCRIPTION:ESB Cookbook Test Kitchen: \nAd Hoc At Home by Thomas Keller\nEver fall in love with a new cookbook\, wishing you could cook several of its recipes at once? Well now’s your chance! \nIn our Cookbook Test Kitchen\, we’ll feature a cookbook\, prepare several of its recipes in small groups\, and end with a family style meal in which we can all share our culinary adventures! Learn to work with unique ingredients\, experiment with new techniques\, or learn basic to advanced cooking skills! You’ll arrive on site\, with all the ingredients ready for you; no grocery shopping or kitchen clean-up required! \nThe event is suited for all levels. (Like a group yoga class…Great for beginners\, experts\, and everything in between!) The recipes will range from easy to advanced. So whether you’re comfortable picking herbs\, chopping veggies\, or want to learn to break down a whole fish after cooking\, you’ll work on a dish that inspires you! The ESB team will answer any questions throughout the cooking process to ensure a delicious result\, as well as offer tips and tricks for those who wish to enhance their home cooking skills! \nTHE MENU!\nRoasted Cornish Hens with Gremolata Butter & Creamed Summer Corn\nSalt Crusted Sea Bass with with\, Citrus\, Herbs and Spanish Saffron Rice\nCurried Cauliflower & Chickpea Salad with Endive and Wine-Steeped Raisins\nWild Mushrooms and Chilled Leeks with Tomato Vinaigrette\nTK Amazing Chocolate Brownies with Caramel Sauce and Whipped Cream\n\nAd Hoc at Home is Chef Thomas Keller’s cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville\, CA. While many of Keller’s other best-selling cookbooks are for advanced cooks\, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics. In this cookbook the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart. Keller\, whose restaurants The French Laundry in Yountville\, California\, and Per Se in New York have revolutionized American haute cuisine\, is equally adept at turning out simpler fare….So let’s put the recipes to the test!
URL:https://epicureansb.com/event/esb-cookbook-test-kitchen-ad-hoc-at-home-by-thomas-keller/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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DTSTART;TZID=America/Los_Angeles:20220826T180000
DTEND;TZID=America/Los_Angeles:20220826T203000
DTSTAMP:20260603T234748
CREATED:20220706T193210Z
LAST-MODIFIED:20220723T145620Z
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SUMMARY:Sangiovese in the Heart of Tuscany
DESCRIPTION:Sangiovese in the Heart of Tuscany\nJoin us for a side-by-side tasting of 8 stellar wines of Tuscany to Piedmont\, comparing the age\, style\, and varietal alongside a multi-course Tuscan inspired dinner. Epicurean Santa Barbara is exploring the regions of Northern Italy with a selection of 8 wines curated by our own longtime member Henry Chaney. \nIn 3 separate flights experience how Italy’s most popular red wine grape evolves in bottles sourced from two of its best known wine areas: Chianti Classico and Brunello di Montalcino. \nThe first flight will feature the young\, currently available vintages of 2015-2018; followed by flight two of similar wines from 2006-2007. In each of these there will be a Chianti Classico\, a Tuscan IGT and a Brunello from regions such as Fattoria di Felsina\, Marchesi Antinori\, Agricola Querciabella\, Talenti\, and Ciacci Piccolomina will be poured. \nThe final flight deviates from the all-Sangiovese theme by including the Nebbiolo grape from Barolo. Experience how two vintages from 1999-2001 enter their mature years.  Here we will compare a Brunello: 2001 Castelgiocondo Riserva with a Barolo 1999: Aldo Conterno Granbussia. \nThe dinner will he helmed by Chef Amy Baer Robinson\, with each flight accompanied by a course of delicious Italian cuisine.  \n More information to come!
URL:https://epicureansb.com/event/stellar-wines-of-northern-italy/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220521T113000
DTEND;TZID=America/Los_Angeles:20220521T113000
DTSTAMP:20260603T234748
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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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220511T173000
DTEND;TZID=America/Los_Angeles:20220511T193000
DTSTAMP:20260603T234748
CREATED:20220304T153716Z
LAST-MODIFIED:20220510T143143Z
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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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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220308T180000
DTEND;TZID=America/Los_Angeles:20220308T200000
DTSTAMP:20260603T234748
CREATED:20211209T170928Z
LAST-MODIFIED:20220224T031508Z
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SUMMARY:Risotto Perfected with Chef Andrea Girardello
DESCRIPTION:Risotto Perfected with Chef Andrea Girardello\nFew dishes compare to a bowl of creamy\, tender\, perfectly cooked risotto!\nAt a casual evening with ESB Members and Chef Andrea Girardello from Aperitivo Wine Bar (and formerly Biltmore’s Tydes restaurant)\, learn how to make authentic Italian risotto! From the rice to the aromatics\, wine\, and diverse flavors\, guests can observe the process from start to finish\, and then savor risotto perfection following the demonstration. \n\nRaised in Milan\, Italy\, Andrea’s first exposure to wine occurred at an early age when his father’s uncle shared a batch of his own wine made in the hills of Liguria. His career in hospitality took him around the world providing him with over 20 years of hands-on education in wine\, working for a Michelin starred restaurant\, Relais & Chateaux\, and eventually at the Four Seasons Santa Barbara\, where Andrea and Brian met. Andrea’s professional background as well as his vibrant personality make him uniquely gifted to create an authentic Italian experience. These days he manages Aperitivo Wine Bar on Haley Street\, alongside another Biltmore alum\, Chef Brian Dodero. \nMenu to Come!
URL:https://epicureansb.com/event/risotto-perfected-with-chef-andrea-girardello/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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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:20220219T113000
DTEND;TZID=America/Los_Angeles:20220219T130000
DTSTAMP:20260603T234748
CREATED:20220121T163715Z
LAST-MODIFIED:20220211T220438Z
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SUMMARY:Ceviche Skills & Thrills!
DESCRIPTION:Ceviche Skills & Thrills!\nUsing our fresh local catches\, and Central Coast produce\, learn the easy\, fun\, and rewarding technique to making authentic ceviche! In this hands on class in small groups\, guests will make two types of ceviche\, pico de gallo\, guacamole\, cowboy caviar\, and even homemade tortilla chips! \nFrom picking the freshest fish\, to the easy\, full-proof ‘cooking’ technique\, learn how you can make your own ceviche at home! Nancy Martz\, Executive Director of Apples to Zucchini Cooking School\, will be leading this class for Epicurean Santa Barbara. \nAfter all the chopping and marinating\, guests will sit together and enjoy their freshly made ceviches\, sides\, and chips alongside local beer and wine. Weather permitting\, this event will be held outside.
URL:https://epicureansb.com/event/ceviche-skills-thrills/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4368978;-119.7150978
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220209T180000
DTEND;TZID=America/Los_Angeles:20220209T203000
DTSTAMP:20260603T234748
CREATED:20211223T173103Z
LAST-MODIFIED:20220128T175727Z
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SUMMARY:Filipino Favorites with Joanna Lawlor
DESCRIPTION: Filipino Favorites with Joanna Lawlor\nChef Joanna Lawlor will lead members through the flavor-packed\, diverse dishes of Filipino Cuisine! At this outdoor\, family style dinner\, Joanna will share her favorite Filipino dishes\, alongside family stories\, and cultural significance behind the cuisine! Bring your appetite and culinary curiosity! \nGuests will enjoy just such dishes as Chicken Adobo\, Crispy Lumpia Rolls\, Pancit noodles\, Filipino Fried Rice and more! If you’ve never had these Filipino favorites\, you are in for a wonderful treat! Event is BYOB as well! For Asian dishes\, we recommend beer\, Riesling\, crisp light whites\, or even medium to full bodied reds!
URL:https://epicureansb.com/event/filipino-favorites-with-joanna-lawlor/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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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:20220119T180000
DTEND;TZID=America/Los_Angeles:20220119T200000
DTSTAMP:20260603T234748
CREATED:20211209T200422Z
LAST-MODIFIED:20211222T225921Z
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SUMMARY:Braise the Meat! with Chef Justin West
DESCRIPTION:Braise the Meat! with Chef Justin West\nIt is winter in Santa Barbara. It’s cold. There’s only one thing to do in this blustering 52 degree weather; and that is….Make a braise….A tender\, warm\, melt-in your mouth braise …The fork-tender meat\, sauce coating the spoon\, the warm aroma enveloping your kitchen…Nothing beats the comfort and flavor of a braise…So now is the time to learn from the best! \nChef Justin West\, formerly of Julienne\, certainly knows his way around a braise. He will showcase the technique\, from start to finish\, with a gorgeous beef short ribs sourced through Market Forager. \nAfter tasting the delicious meat and braising liquid\, Chef Justin will show you how to transform the braise into a Beef Khao Soi\, a wonderfully soulful and flavorful Thai dish served with noodles and vegetables. Guests will enjoy this wonderful dinner\, and then take home the leftovers for future meals! ….Paired wine will also be served! \nJoin us in preparing a wonderfully easy\, flavorful meal from scratch. You’ll learn how an epic braise and some vegetables\, noodles and a well set broth becomes something so simple but so good!! Learn all the secrets and chef’s tips\, so you too\, can apply this easy technique to your cooking. Once you learn with one protein\, you can apply the same technique to any other meat or vegetables; making company-worthy dishes limited only by your creativity. \nChef Justin is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009.
URL:https://epicureansb.com/event/braise-the-meat/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220112T173000
DTEND;TZID=America/Los_Angeles:20220112T200000
DTSTAMP:20260603T234748
CREATED:20211209T165904Z
LAST-MODIFIED:20220103T202449Z
UID:10000076-1642008600-1642017600@epicureansb.com
SUMMARY:Diet Mythbusters!
DESCRIPTION: Diet Mythbusters!\nIn a new series of events\, ESB is collaborating with Registered Dietician Gerri French\, RS\, RDN\, CDE to offer members events supporting a sustainable healthy lifestyle. \nIt’s the new year and the perfect time to dial in some new healthy eating habits! But with so much information out there\, how do you know what eating habits are actually healthy (especially for you)? Well now’s the chance to have all your questions answered and all those diet myths debunked! Gerri French will be educating guests on true healthy habits\, clearing the air on many common misconceptions. Chef Amy Baer Robinson and Gerri are designing a delicious multi-course dinner applying these concepts in easy ways\, and will be demonstrating recipes that will inspire you to have a heathy and happy new year! Menu to come! \nBring your questions and toss them into the “Query Crock”!\nThroughout the evening\, Gerri will pick questions from the pot to answer! “What is truly a ‘balanced diet'”? “Are bread and carbs actually bad for you?” “Is going Paleo a healthy way to shed pounds?” “Should I be using coconut oil or olive oil for a heart healthy diet?” “How does alcohol affect blood sugar?” (Drum roll… It lowers it!) This and more at an eye-opening\, delicious evening! *Please list any dietary restrictions in your registration notes. \nGerri French has been a clinical nutritionist\, nutrition and Diabetes educator and cooking instructor for 40 years; working at Sansum Clinic\, Santa Barbara Cottage Hospital and for Santa Barbara County as a Public Health Nutritionist. She is also the former Food and Nutrition editor of Diabetes Health Magazine. As the creator of the Santa Barbara Food and Farm Adventures Meet-Up group\, she also organizes farm tours around the Central Coast\, educating individuals on the importance of supporting local farms and freshly picked food.
URL:https://epicureansb.com/event/diet-mythbusters/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Health
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211111T160000
DTEND;TZID=America/Los_Angeles:20211111T180000
DTSTAMP:20260603T234748
CREATED:20210827T195635Z
LAST-MODIFIED:20211105T154249Z
UID:10000073-1636646400-1636653600@epicureansb.com
SUMMARY:Poultry Butchery
DESCRIPTION:Poultry Butchery\nChef PA Tremblay at SBMS Kitchen!\nIn celebration of completion of the SBMS kitchen\, ESB is hosting its first event with Chef PA Tremblay: hands on poultry butchery! Learn how to easily break down a chicken or duck into thighs\, breasts and wings! A great skill for the home chef and just in time for the Holidays! Following the fabrication\, attendees will learn how to roast and grill their cuts of poultry with Chef”s guidance and enjoy the fruits of their labor as a delicious meal! Beverages will also be served! \nMenu includes:\nSeared Crispy Skin Duck Breasts & Chicken Breasts\nHerbed Roasted Potatoes & Carrots\nRed Wine Reduction Pan Sauce\nGuests must provide proof of vaccination\, or negative Covid-19 test taken within 48 hrs of the event.Attendees will the the first guests  to experience a class in this state-of-the-art teaching kitchen\, and will each have designated work space\, tools\, and of course\, their own bird for this fun hands-on learning experience.  \n 
URL:https://epicureansb.com/event/poultry-butchery/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Test Kitchen
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211016T173000
DTEND;TZID=America/Los_Angeles:20211016T193000
DTSTAMP:20260603T234748
CREATED:20210827T194631Z
LAST-MODIFIED:20211003T233001Z
UID:10000071-1634405400-1634412600@epicureansb.com
SUMMARY:What's Your Beef?
DESCRIPTION:What’s Your Beef?\nHanger\, Ribeyes and Flanks\, oh my! Ever wonder what the real difference is in these cuts of meat? Now is the time to learn in this side by side tasting of both common\, and lesser-known cuts of beef! A steakhouse menu will will be so much easier to read after attending this delicious tasting! \n \nFrom Flank to New York to Bavette and Prime Ribeye\, guests will partake in a multi-course tasting accompanied by a few sides to cleanse their palate. ESB will be sharing a few of their favorite beef-friendly bottles as well! This event is also BYOB! Bring wines to enjoy on your own (or share with friends). \nFinally\, end the evening with a great Beef Debate among friends\, and a little dark chocolate and coffee to wash down all that luscious protein.
URL:https://epicureansb.com/event/whats-your-beef/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211001T170000
DTEND;TZID=America/Los_Angeles:20211001T190000
DTSTAMP:20260603T234748
CREATED:20210827T194147Z
LAST-MODIFIED:20210917T173020Z
UID:10000213-1633107600-1633114800@epicureansb.com
SUMMARY:Exploring Chateauneuf du Pape Wines
DESCRIPTION:Exploring Chateauneuf du Pape Wines\nESB is taking a deep dive into Chateauneuf du Pape wines (white and red) with a selection curated by our own longtime member Henry Chaney. We will be tasting through several flights of old world Rhone wines comparing the different blends\, producers\, subregions and age. The educational tasting will be accompanied by delicious appetizers\, great company and a world class education. So let’s get smart(er)! \nThe experience…\nWe will start off with a tasting of a white Chateauneuf to get the palettes going. Then the exploration will go down in flights\, 5 reds and maybe a bonus. \nFlight 1 will compare a 2017 Cote du Rhone with a 2017 broadly blended CDP [85/5/5/5: GSM & other]\, to distinguish the differences. For all three of these wines\, we will pour from a single producer\, for consistency. \nFlight 2 will then highlight the blends themselves with the use of two of Domaine da Cristia’s 2017 wines\, one being 100% Grenache\, the other 60/30/10 GMS. There are relatively few 100% Grenache CDPs and those that produce them don’t always do it every year. \nThe 2017 vintage is a strong one and even those these wines are young that can be brought around after a decant. There are also stylistic differences between these two flights\, that adds to our group discussion. \nFlight 3 we will feature an older vintage\, the 2010 Pegau to show how bottle age improves the wine. The Pegau is a traditionally made [not de-stemmed]\, a third stylistic difference\, but the blend is close to Guigal’s.
URL:https://epicureansb.com/event/exploring-chateauneuf-du-pape-wines/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara,Wine
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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:20210922T173000
DTEND;TZID=America/Los_Angeles:20210922T213000
DTSTAMP:20260603T234748
CREATED:20210726T151910Z
LAST-MODIFIED:20210903T155202Z
UID:10000212-1632331800-1632346200@epicureansb.com
SUMMARY:Progressive Wine Experience & Dinner ~ Samsara Wine Co.
DESCRIPTION:Progressive Vertical-Horizontal Wine Experience & Dinner \nSamsara Wine Co.\nWe’re taking over the winery\, a first for Epicurean SB ~ 11 wines and a barrel tasting! \nIn this awesome immersive and progressive evening\, guests will taste 9 different Samsara wines side by side in 3 flights\, journeying through vineyards and vintages in a vertical and horizontal tasing\, all while exploring Samsara’s tasting room and winery throughout the evening. This exploration of vineyard variations\, varietals and by vintage is a unique and delicious way to learn all about the spoils of great central coast vineyards and the fruits of their labors. \nEnjoy multiple food and wine courses in different settings\, starting in the tasting room with a Rose and ending in the barrel room with a barrel tasting of upcoming wines! The dinner for the evening and will channel Italian and French inspired fare and end with a late harvest Viognier! \nThe experience…\nStarting in the Tasting Room\, enjoy Samsara’s Rosé\, followed by a Chardonnay vertical flight coursed with freshly baked brioche and cultured butter. \nGuests will then move outdoors to the large communal tables\, and and experience the Pinot Noir and Syrah vineyard designates in two horizontal flights alongside individual plated appetizers\, such as mortadella mousse\, fennel spiced cashews\, and aged pecorino with olive-grape tapenade; followed by a plated dinner entree\, with family style sides. \nFollowing dinner the group will venture into the cellar for a barrel tasting\, and last but not least\, the night will finish with a sweet ending and Samsara’s late harvest Viognier.\n \nWines\n2020 Rose – Santa Barbara County\nChardonnay\n2017 Chardonnay Zotovich Vineyard\n2018 Chardonnay Zotovich Vineyard\n2019 Chardonnay Zotovich Vineyard\nPinot Noir\n2013 Pinot Noir – Las Hermanas Vineyard\n2013 Pinot Noir – Rancho La Viña Vineyard\n2013 Pinot Noir – Cargasacchi Vineyard\nSyrah\n2014 Syrah – Melville Vineyard\n2014 Syrah – Zotovich Vineyard\n2014 Syrah – Turner Vineyard\nBarrel Tasting\nLate harvest Viognier\nThe entree\, an individually plated 33-layer Lasagna with Roasted Garlic Béchamel\, Authentic Beef & Pork Bolognese\, Rustic Tomato Sauce\, Italian cheeses and more\, will be accompanied by family style salads and sides!
URL:https://epicureansb.com/event/progressive-wine-experience-dinner-samsara/
LOCATION:Samsara\, 6485 Calle Real Suite E\, Goleta\, CA\, 93117\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4390259;-119.8516575
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210908T173000
DTEND;TZID=America/Los_Angeles:20210908T193000
DTSTAMP:20260603T234748
CREATED:20210611T145318Z
LAST-MODIFIED:20210826T232508Z
UID:10000205-1631122200-1631129400@epicureansb.com
SUMMARY:Get Hooked Seafood Demo & Dinner - Fall 2021
DESCRIPTION:Get hooked on Seafood!\nESB is resuming it’s collaborations with Get Hooked to host a culinary demonstration on how to prepare seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nESB Founder\, Chef Amy Baer Robinson will host this culinary demonstration\, which will feature Squid\, King Salmon\, and Sea bass! The demonstration will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, techniques that are adaptable to other species of fish\, and tricks and recipes adapted from notable chefs and restaurants! Beverages will also be served. \nIn addition to the class\, guests have the option to pre-purchase two out of three of the featured frozen seafood selections to take home after the event\, so they too can prepare the dishes when they please! This is a great opportunity to sample Get Hooked’s Seafood program for those who are not yet members. \nAs a collaboration between Get Hooked and Epicurean Santa Barbara\, members of both entities are welcome to register for this event! \nPLEASE NOTE: This event is being held in a private home. The host kindly requires that all attendees be vaccinated.\n\nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. Beverages will also be provided at this event. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. While seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com
URL:https://epicureansb.com/event/get-hooked-seafood-demo-dinner-fall-2021/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210807T160000
DTEND;TZID=America/Los_Angeles:20210807T180000
DTSTAMP:20260603T234748
CREATED:20210319T184003Z
LAST-MODIFIED:20210728T192713Z
UID:10000070-1628352000-1628359200@epicureansb.com
SUMMARY:Cocktails & Canapés
DESCRIPTION:Cocktails & Canapés \nA proper drink!\nWhether you enjoy the classic Old Fashioned\, French 75\, or Negroni\, allow us to take your appreciation of cocktails to the next level. With the introduction of more obscure bitters and liquors\, allow ESB to introduce you to the latest trends in mixology\, while learning a bit about the Cocktail renaissance through a food and beverage pairing. From NYC to San Francisco\, at the forefront of this experience is “a proper drink”\, a cocktail made with fresh ingredients and is both classic and modern; the same drinks that have inspired and been perfected by the likes of Death & Co\, Milk & Honey\, Pravda\, Gramercy Tavern\, Beauty & Essex\, The Dead Rabbit\, The Starlight Room\, and on and on…This experience will be led by our in-house cocktail enthusiast\, Keith Robinson. \nGuests will imbibe through a carefully crafted course of librations alongside elegant bites inspired by the cocktails\, designed to pair with the complex flavors. They’ll be as easy on the eyes as they are on the tastebuds. \nThis is an outdoor event to provide a safe curated experience. Guests will have ample room for physical distancing when needed. We ask that all guests respect the personal space of others and maintain an appropriate distance!\n \n 
URL:https://epicureansb.com/event/cocktails-canapes/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Cocktails,Education,Epicurean Santa Barbara,Spirits
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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:20210722T160000
DTEND;TZID=America/Los_Angeles:20210722T180000
DTSTAMP:20260603T234748
CREATED:20210528T222212Z
LAST-MODIFIED:20210720T190813Z
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SUMMARY:Chef Massimo and The Proper Bolognese!
DESCRIPTION:Chef Massimo and The Proper Bolognese!\n{Note Updated Start Time}\nFor the first time\, Chef Massimo Falsini is leading a demonstration for ESB members… \nLearn the age-old tradition of Tagliatelle al Ragù\, (also known as Bolognese)\, a rich and delicious slow cooked meat sauce which is one of the most celebrated dishes of Italy. From the dicing of vegetables to the pasta rolling\, observe Chef Massimo as he demonstrates the steps to create the best Bolognese. You’ll learn all the tips and tricks from a true master\, and of course\, enjoy his rendition of this legendary dish. Afterwards\, with all your new found knowledge\, try your hand at creating your own delectable Bolognese at home! Local Paso Robles and Santa Barbara Wines will also be served! Please Note: This is an indoor event! \n\nChef Massimo Falsini is the Executive Chef of Caruso’s at Rosewood Miramar Resort in Montecito\, CA. From a family of charcutiers\, Massimo began his culinary training at the age of 16 in Felice a Testaccio\, a historical Roman Trattoria\, and spent his youth in prestigious kitchens until reaching Harry’s Bar in Rome in 2004. Harry’s Bar was awarded a Michelin Star while Massimo was at the helm of the kitchen two years later. After many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 12 years ago. Chef Massimo then served as the Executive Chef at the Solage\, part of the Auberge Resorts Collection in Napa Valley\, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role\, Massimo held positions as the Executive Chef at the Four Seasons Resort Hualalai in the Big Island Hawaii\, and as the Executive Chef at the Waldorf Astoria Orlando. \n \nThe event will be held indoors at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/chef-massimo-and-the-proper-bolognese/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210512T180000
DTEND;TZID=America/Los_Angeles:20210512T200000
DTSTAMP:20260603T234748
CREATED:20210319T184554Z
LAST-MODIFIED:20210508T010808Z
UID:10000209-1620842400-1620849600@epicureansb.com
SUMMARY:Amy's Oaxacan Experience
DESCRIPTION:Amy’s Oaxacan Experience\nStories and Secret Dishes from One of Mexico’s most Vibrant Culinary Regions\nJoin ESB Founder Amy Baer Robinson as she shares the dishes\, beverages and stories from her time in Oaxaca. Learn about the sacred Mole Negro and how it ties into the traditions of the Zapotec culture\, and taste the unique flavors only found in chihuacles negros\, authentic stringy Oaxacan cheese\, masa from Oaxacan corn\, unique herbs such as Hoja Santa\, and of course\, smokey mezcal. In this multi-course dinner\, you’ll swoon over the depths of flavors\, and leave with a new appreciation and taste for these sacred dishes. Oaxacan inspired beverages will be served alongside the dinner. \nSara Jaqua\, Founder of Gone Native Travel will be joining us for the event to share her stories\, expertise\, and enthusiasm of Oaxacan Food and Culture. \nMenu to come!\nThe event will be held at a private location\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/amys-oaxacan-experience/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210403T113000
DTEND;TZID=America/Los_Angeles:20210403T140000
DTSTAMP:20260603T234748
CREATED:20210203T162010Z
LAST-MODIFIED:20210322T162735Z
UID:10000067-1617449400-1617458400@epicureansb.com
SUMMARY:Spanish Tapas with Chef Robin Goldstein
DESCRIPTION:Spanish Tapas with Chef Robin Goldstein\nTapas are a beloved culinary tradition in Spain\, and these diverse and flavorful appetizers can be enjoyed any time of day. Chef Robin lived in the Andalusian region of Spain for 5 years\, and will share stories\, dishes\, and recipes from her time in the region. Come taste and learn about the vibrant flavors of Spain with fellow members. Adult beverages will also be served. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the comfort and safety of all guests and staff! \n \nMENU\nGazpacho Andaluz\nTortillitas De Camarones (Shrimp Fritters)\nButternut Squash-Ricotta Empanadas\nChicken with Romesco Sauce\n \nOver the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on flavor\, spice\, and quality produce. Her inspiration comes from her her travels and living abroad in France\, Greece\, Spain and Italy.
URL:https://epicureansb.com/event/spanish-tapas-with-chef-robin-goldstein/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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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:20210305T173000
DTEND;TZID=America/Los_Angeles:20210305T200000
DTSTAMP:20260603T234748
CREATED:20210113T143406Z
LAST-MODIFIED:20210315T170705Z
UID:10000063-1614965400-1614974400@epicureansb.com
SUMMARY:Sausage Making with Chef P.A. Tremblay
DESCRIPTION:The age-old technique of sausage making!\nChef P.A. Tremblay joins ESB once again to share the age-old technique of sausage making! Learn about the the spices\, herbs\, casings and the techniques to making sausages with the old-world traditions. With the right tools and Chef P.A.’s tips and tricks\, you too\, can make sausages on your own with a variety of proteins and seasonings! \nThe afternoon will start with a chilled beer\, or wine\, and guests will be served an entree of chef P.A.’s homemade crafted sausages and sauerkraut to enjoy during the demonstration. In addition to sausages\, Chef P.A. will also demonstrate the ease of making your own sauerkraut. No longer will you have to buy the pre-packaged version of this condiment; instead you’ll be able to dine on the probiotic filled\, floral\, briny condiment for your future sausage adventures! Each guest will even take home a jar of Chef P.A.’s Sauerkraut to enjoy at a later date (or with their leftovers!) \nProst!\nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/now-open-sausage-making-with-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210210T173000
DTEND;TZID=America/Los_Angeles:20210210T193000
DTSTAMP:20260603T234748
CREATED:20210115T175255Z
LAST-MODIFIED:20210208T175349Z
UID:10000064-1612978200-1612985400@epicureansb.com
SUMMARY:Fast\, Easy Comfort Food At Home
DESCRIPTION:Fast\, Easy Comfort Food at Home \nSometimes\, after cleaning your home\, doing your taxes\, or enjoying your lasted binge-worthy show or new movie release\, you just want to order your favorite comfort foods; whether it be pizza\, pasta or your go-to Asian takeout. \nBut what if you had a collection of some simple\, fast\, and delicious recipes at your fingertips for times like these? Recipes that require only a few tools\, minimal prep\, and that deliver those full\, comforting flavors in less time it takes for a restaurant order to arrive? you might be more likely to to find the energy to create a home cooked meal rather than order in! \nIn this demonstration\, you’ll learn just that! Amy is going to demonstrate three very simple recipes that will allow you to create rich\, tasty comforting dishes with ease and versatility. Not only do the recipes require few tools\, prep and clean-up\, (i.e. the Mac and Cheese needs but 1 Pot!) but Amy will also show you ways to embellish the dish with what’s in your pantry or fridge! \nSo stock your pantry with a few staple items\, and next time you find yourself craving some of your favorite foods after an Saturday afternoon of Netflix\, but don’t quite have the desire to harness your inner Julia Child\, you’ll be prepared with a defense of perfect recipes\, (just like that Chess mastermind Beth Harmon with her indomitable mental prowess and spellbinding eyes.) \nMenu\nGrandma Style Pizza with Fresh Tomatoes & Mozzarella\nSmokey Macaroni and Cheese with Garden Veggies\n‘Take-Out’ Style Peanut-Sesame Noodles\n\nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/fast-easy-comfort-food-at-home/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210116T163000
DTEND;TZID=America/Los_Angeles:20210116T190000
DTSTAMP:20260603T234748
CREATED:20201229T032327Z
LAST-MODIFIED:20210116T012327Z
UID:10000199-1610814600-1610823600@epicureansb.com
SUMMARY:Blind Tasting & Dinner: "Châteauneuf-du-Pape" of Paso
DESCRIPTION:Blind “Châteauneuf-du-Pape”of Paso Tasting & Dinner \nExplore the “Châteauneuf-du-Pape” of Paso Robles through a blind tasting of several Rhône Blends (Grenache\, Syrah\, Mourvèdre)  in a safe outdoor setting! \nLearn all about the diversity and beauty of these thriving central coast varietals and how they compare to their French roots. Taste through some of the best Paso has to offer (and a couple of French ringers too) and discover your favorites among a selection of wines without the bias of labels or price. Following the blind tasting will be a bottle reveal and dinner entree to continue the celebration of the Antipope’s gift to the world\, “Châteauneuf-du-Pape“. (This is an outdoor event limited to small number of guests to provide a safe curated experience.) \nThe Menu for this event will feature the delectable flavors of Italy!\nThe afternoon will start with individually plated Italian-inspired appetizers\, including freshly baked Focaccia\, Cacio-e-Pepe Pasta Bites\, Fregola Sarda\, and Italian Charcuterie and Cheeses\, prepared by ESB’s Chef Amy Baer Robinson. The dinner portion will feature individual Sicilian Grandma Pizza Pies with a bounty of toppings\, and Truffle Infused Caesar Salads. Buon Appetito! (Pies will feature both proteins and vegetables!)
URL:https://epicureansb.com/event/blind-rhone-blends-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/blindwine2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201114T160000
DTEND;TZID=America/Los_Angeles:20201114T183000
DTSTAMP:20260603T234748
CREATED:20201016T161213Z
LAST-MODIFIED:20201102T204027Z
UID:10000202-1605369600-1605378600@epicureansb.com
SUMMARY:Blind Cabernet Sauvignon Tasting & Dinner
DESCRIPTION:Blind Tasting & Dinner ~ Cabernet Sauvignon of Paso Robles \nExplore the Cabernet Sauvignons of Paso (a few Napas too!) through a blind tasting of 8 wines in a safe outdoor setting!\nYes\, your heard it right!…Cabernet Sauvignon and its band of blended brothers is a prime time varietal in Paso. The quality\, style\, value and sheer satisfaction is off the charts and ready to challenge your palette! There’s a whole lot more to Paso Robles than Zinfandel and Rhone varietals. Learn all about the Cabs of Paso and how they stack up to their Northern cousins in Napa and beyond. Discover your favorites among a selection of wines without the bias of labels\, or price. We’ll be tasting Paso blind with a few Napa “ringers” to keep us honest. These are serious wines for connoisseurs and beginners alike with price points ranging from $75-$165. Following the blind tasting will be a bottle reveal and curated dinner by Chef Amy Baer Robinson to continue the celebration of Cabernet Sauvignon. (limited to 9 attendees). \nThe Menu will celebrate the Steakhouse Experience with a dash of the Central Coast! \nThe Menu\, prepared by Chef Amy Baer Robinson will feature reinvisioned ‘vintage’ and contemporary bites for the appetizer course\, and classic steakhouse flavors for the main course following the Cabernet tasting. It’s an appropriate combination of luscious flavors to pair with the bold\, full-bodied wines; yet still approachable for a fun-filled evening of excellent wine drinking with friends. Cheers! \nDinner Menu\nAppetizer Course\nNut & Herb Cheese Spread\n(Goat Cheese\, Muenster\, Cultured Butter\, Toastlets)\nLamb Bacon\nWarm Flatbread\nCured Meats\nGrilled & Chilled Autumnal Vegetables\nPlated Dinner\nButcher’s Choice Steak\nSwiss Chard Cacio e Pepe\, Cabernet Jus\, Crispy Mushroom Slices\nserved with Battered Onion Ring Stack and Blue Cheese Sauce\nDessert du Jour
URL:https://epicureansb.com/event/blind-cabernet-sauvignon-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Dinner,Education,Epicurean Santa Barbara,Virtual / Online,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/10/eff20b_e69c9e52e68949329843526244e8cc49mv2.jpg
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201010T140000
DTEND;TZID=America/Los_Angeles:20201010T203000
DTSTAMP:20260603T234748
CREATED:20200907T211013Z
LAST-MODIFIED:20201005T164533Z
UID:10000203-1602338400-1602361800@epicureansb.com
SUMMARY:Food & Wine of Italy's Campania Region
DESCRIPTION:Food & Wine of Italy’s Campania Region\n“I am head over heels about the food and wine of Campania! From made-that-morning bufala mozzarella to eggplant parmesan\, fritto misto\, to drooling over ragu Napoletana. And then there’s the wine! The noble\, incredibly age-worthy and enigmatic Fiano and Taurasi; as well as Piedirosso\, Falanghina\, Greco di Tufo and other crazy things that nobody knows about. Until now” … says the enthusiastic Sommelier Jessica Garver. \nThere are two options\, so choose your own adventure:\n1. Interactive Wine Class\nSommelier Jessica Garver will lead guests through an in-depth afternoon tasting of the wines from Campania\, paired with individually plated cheese\, charcuterie and antipasti from the region. \nFeatured Wines\nCiro Picariello Brut Contadino Fiano\n2018 Ciro Picariello Fiano d’Irpinia\n2009 Perillo Taurasi\n2017 Contrade di Taurasi Aglianico\n2. Four Course Dinner with Wines\nSommelier Jessica Garver and Chef PA Tremblay are reuniting once again to share traditional dishes and wines of the exotic Campania region with you. We are extremely excited to have Chef PA Tremblay once again share his talent with ESB members\, this time pairing his creative approachable style with the distinctive flavors of the Campania Wine Region. Chef has been a special part of the ESB family events including Winemaker Dinners\, Cooking Classes\, and Private dinners for members. Chef PA was the Chef de Cuisine of Julienne\, and is currently in charge of the SBMS Culinary Department. \nFeatured Wines & Dinner Menu\nCiro Picariello Brut Contadino Fiano\nToasted Baguette\, Fresh Ricotta\, Melted Caciocavallo\, Preserved Meyer Lemon\, Edible Flowers\n2018 Ciro Picariello Fiano d’Irpinia\nSeared Spot Prawns (or Ridgeback Shrimp)\, Grilled Corn\, Black Pepper\, Citrus Butter\n2009 Perillo Taurasi\nSmoked & Roasted Stuffed Pepper\, Boar\, Apple\, Garlic\, Fennel\, Greens\n2017 Contrade di Taurasi Aglianico\nMaccaronara Ragu Napoletana\, Braised Boar\, Raisin & Pine Nut Salsa\, Grated Ricotta Salata\nOnly 12 seats available for each! \nBoth events will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/food-wine-of-italys-campania-region/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/09/img80672.640x440.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200911T173000
DTEND;TZID=America/Los_Angeles:20200911T193000
DTSTAMP:20260603T234748
CREATED:20200731T175240Z
LAST-MODIFIED:20200814T154346Z
UID:10000060-1599845400-1599852600@epicureansb.com
SUMMARY:Crafting Greek Mezze with Chef Robin!
DESCRIPTION:Crafting Greek Mezze with Chef Robin Goldstein!\nChef Robin Goldstein returns with more delicious recipes and stories of her travels…this time she is featuring Greece and the vibrant flavors of Mediterranean mezze! “Mezze” means small plates for sharing; often thought of as appetizers\, but with the fresh exuberant flavors and vast assortment\, mezze can be the entire meal. \nIn this seated\, outdoor demonstration\, learn how to create four Greek-inspired appetizers enjoyed alongside adult beverages. Chef Robin will demonstrate the recipes and techniques as she prepares mezze inspired by her travels and living abroad! Over the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on spice and flavor. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nRecipes and Mezze will include:\nChicken Spanakopita Koftedes\nWith Tzatziki Yogurt sauce\nFeta Phyllo Parcels\nWith Cretan Wild Thyme Honey and Crushed Pistachio\nWarm Flat Bread\nWith Potato Skordalia\nGarides Saganaki (Shrimp kebab)\nWith Tomatoes\, Feta + Ouzo\n*Menu subject to change based on ingredient availability \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.
URL:https://epicureansb.com/event/crafting-greek-mezze-with-chef-robin/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/4152.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200829T140000
DTEND;TZID=America/Los_Angeles:20200829T160000
DTSTAMP:20260603T234748
CREATED:20200108T194937Z
LAST-MODIFIED:20200826T220932Z
UID:10000192-1598709600-1598716800@epicureansb.com
SUMMARY:Dumplings All Day!
DESCRIPTION:Dumplings All Day!\n…Well\, not all day\, but for an afternoon!  \nESB Founder Amy Baer Robinson will lead guests through a hands-on dumpling experience! Dumplings\, dumplings and more dumplings! With two fillings\, two folding techniques\, two sauces\, and two cooking techniques\, guests will learn tricks to make the perfect dumpling\, and will put their skills to practice! In a physically distanced setting\, guests will fold\, pinch\, and stuff these little morsels\, then cook them up\, and enjoy (and take the rest home!) Summer beverages\, such as Rosé and Sparkling wine\, will be served to accompany your creations. \nAmy’s interest and love of dumpling creation ‘unfolded’ while spending time in NYC’s Chinatown\, where she would go on “Dumpling Crawls” to discover the tastiest of these little plump morsels of asian cuisine. Get ready to fold\, pleat\, steam\, sizzle\, (and devour)! \nMenu Includes:\nDumpling Appetizer (A Surprise)!\nSteamed Thai Shrimp Shumai with Ponzu Ginger Dipping Sauce\nSeared Pork and Shitake Potstickers with Sweet and Sour Sauce\nSoy & Sesame Marinated Cucumbers
URL:https://epicureansb.com/event/dumplings-all-day/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/01/Takari-Momo-Nepalese-Vegetable-and-Cheese-Dumplings-9-of-10-e1572977253355.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200708T180000
DTEND;TZID=America/Los_Angeles:20200708T203000
DTSTAMP:20260603T234748
CREATED:20200620T152250Z
LAST-MODIFIED:20200710T201136Z
UID:10000058-1594231200-1594240200@epicureansb.com
SUMMARY:Dish Up The Perfect Date!
DESCRIPTION:Dish Up The Perfect Date!\nFeaturing Samsara Wines & Epicurean Santa Barbara\nAt a private residence setting with ocean views limited to 12 guests\, taste through Samsara’s current and library vintages with Winemaker Matt Brady and Sommelier Lily Hays\, and observe and enjoy an elegant three-course dinner by ESB Founder\, Amy Baer Robinson. A perfect evening whether you are with a friend\, a loved one or dining solo! \nSamsara Wine Co. produces small lots of Pinot Noir\, Syrah\, Grenache and Chardonnay from carefully selected micro-sites within Sta. Rita Hill’s most distinctive vineyards. Their low-intervention\, pure approach to winemaking creates complex\, textural wines that perfectly balance power and elegance.\n \nGuests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nEach course will include both a conversation about the wine\, and a culinary demonstration of the featured dish. The event will cover even the finer details\, such as how to create an easy and attractive table-scape\, how to pick and pair appropriate wines\, and how to plan\, prepare\, and create a meal that brings the fine-dining restaurant experience to your own home (without the stress and extra clean-up!) At this seated\, interactive experience\, guests will enjoy three courses with four different wines\, and will take home recipe packets and preparation lists\, so that you\, too\, can recreate this date-worthy meal for a loved one! \n \n \nMenu\nPoached Lobster Salad with Vanilla Citrus Vinaigrette\nFarmer’s Market Stone Fruit\, Spring Mix\, Avocado\n2019 ROSÉ of MOURVÉDRE and GRENACHE\, SANTA BARBARA COUNTY\nHarissa Roasted Chicken Thigh with Tahini-Carrot Puree\nStewed Summer Vegetables\, Crispy Chickpeas\, Watercress\, Feta\n2014 PINOT NOIR – RANCHO LA VIÑA VINEYARD\, STA. RITA HILLS\nand 2014 SYRAH – MELVILLE VINEYARD\, STA. RITA HILLS\nWarm Camembert and Accoutrements\nThyme-Infused Honey\, Miso Glazed Cashew Corn\, Fresh Peaches\, Brioche\n2018 CHARDONNAY – STA. RITA HILLS\n*Menu Subject to Change based on ingredient availability\nMatt Brady first fell in love with Santa Barbara wine country as a college student at the University of California Santa Barbara. During that time\, He used available weekends to explore all that Santa Barbara County has to offer including\, of course\, wine tasting and wine education. Matt joined SAMsARA Wine Co. and took over winemaking duties in 2016\, after serving as Head Winemaker at Jaffurs Winery. His winemaking philosophy of minimum interference and maximum patience were a perfect match for SAMsARA’s award winning style. He especially loves spending time in the vineyards working with the farmers and vineyard managers to maximize the potential of the esteemed growing sites. \n\nLily Hays is the Director of Hospitality and Education for SAMsARA. She grew up in Santa Barbara and has always loved the wines of the area. After college\, she moved to Lake Tahoe to ski for a winter and then stayed there for 9 years during which time she completed her Certified Sommelier certification and UC Davis Viticulture and Enology Extension Certificate\, while working at the Lone Eagle Grille as a sommelier. Sommelier life made her realize how much she loves educating people about wines from around the world and continuing to learn with every new bottle opened. \nAmy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena\, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, as well as James Beard Award winning chef Chef Kwame Onwuachi. In addition\, she has created and helmed meals and hors d’oeuvres for several ESB events and provides Meal Preparation and Private Chef services to members of Epicurean Santa Barbara.
URL:https://epicureansb.com/event/dish-up-the-perfect-date/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/Samsara.Winery.2P4A2494.Final_.Large_.WEB_.144.dpi_.Bottle.Branding.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200628T153000
DTEND;TZID=America/Los_Angeles:20200628T173000
DTSTAMP:20260603T234748
CREATED:20200207T201509Z
LAST-MODIFIED:20200624T001515Z
UID:10000051-1593358200-1593365400@epicureansb.com
SUMMARY:Warm Spicy Wines of Tuscany
DESCRIPTION:Warm Spicy Wines of Tuscany\nMore than any other region in Italy\, Tuscany has captured the hearts and palates of Americans. What’s so complicated about it? It’s just Sangiovese\, right? With over 45 designated areas of origin and 278 different grapes grown there\, 14 of which are different kinds of Sangiovese; Tuscany is far from simple. \nUnveil the world of Tuscan Wines\, from Chianti Classico to the famous Brunello. In a seated\, outdoor setting\, taste 5 wines\, and learn about the different regions of Tuscany. Join Sommelier\, Jessica Garver to unlock the secrets of the best wines of Tuscany and how to find them for yourself. Enjoy individually served regional cheeses and charcuterie throughout the experience. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nFeatured Wines\n2018 Istine Rosato of Sangiovese\n2017 Monteraponi Chianti Classico\n2016 Istine Cavarchione (Single Vineyard) Chianti Classico\n2013 Castell’in Villa Chianti Classico Riserva\n2013 Padelletti Brunello di Montalcino
URL:https://epicureansb.com/event/warm-spicy-wines-of-tuscany/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/02/luxury-travel-landscape-tuscany-wine-itinerary-banner_lg.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
END:VCALENDAR