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DTSTART;TZID=America/Los_Angeles:20190418T180000
DTEND;TZID=America/Los_Angeles:20190418T200000
DTSTAMP:20260604T184117
CREATED:20190304T222053Z
LAST-MODIFIED:20190418T160049Z
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SUMMARY:Get Hooked CSF Seafood Demonstration
DESCRIPTION:ESB is collaborating with Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. ESB will provide beverages.\nWhile seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.
URL:https://epicureansb.com/event/get-hooked-csf-seafood-demonstration/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190416T180000
DTEND;TZID=America/Los_Angeles:20190416T200000
DTSTAMP:20260604T184117
CREATED:20190114T234359Z
LAST-MODIFIED:20190415T154812Z
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SUMMARY:Ladies n’ Whites
DESCRIPTION:Step aside [again]\, gentlemen\, this event is for the ladies…\nBack by popular demand is another Women’s only wine tasting! This time\, we are featuring single varietal white wines! \nScience has proven that women have better palates than men\, but sometimes in the midst of a group setting\, women don’t have the opportunity to show that. It’s time to discover your wine palate in the company of other friendly female members. Whether you are a beginning taster just now recognizing your appreciation of Santa Barbara Pinots\, or a seasoned wine enthusiast looking to add to your collection\, come and take part in a fun\, girls only evening\, and let your palate take the lead! \nThe evening will start with a Rosé toast and a lite dinner (suitable for all diets)\, and will follow with a blind tasting and open conversation of three highly-rated single varietal white wines led by Debby Allen. Through the evening we will discuss the defining factors behind three varietals or regions\, using the textbook wine tasting criteria: see\, swirl\, smell\, sip…(and then sip some more). \nDebby Allen\, who is leading the tasting\, was a key figure in Cencibel\, a women only wine group in Philadelphia\, PA; (named for the grape as well as for its intended “sensible” meaning). Cencibel was dedicated to the appreciation of Fine Wine And Food in the company of other passionate women\, and today Debby continues to foster friendships and wine appreciation through her group led tastings in Santa Barbara. \nGreat wine\, great company\, lots of fun…and a few giggles.
URL:https://epicureansb.com/event/ladies-n-whites/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190416T103000
DTEND;TZID=America/Los_Angeles:20190416T123000
DTSTAMP:20260604T184117
CREATED:20190413T041401Z
LAST-MODIFIED:20190421T172124Z
UID:10000166-1555410600-1555417800@epicureansb.com
SUMMARY:Tomato Planting Demo
DESCRIPTION:April’s sun-kissed days have returned to Santa Barbara and it is time to start planting!\nJoin ESB member Kim Natzel as she demonstrates her tried and true techniques for growing a fruitful crop of tomatoes. Find out how and why bone meal\, fish heads and eggshells assist in the growth of our favorite nightshade. Kim will be planting seedlings in Amy Robinson’s backyard\, and a small group of members will be able to attend and learn from this gardening goddess. Refreshments will be served.
URL:https://epicureansb.com/event/tomato-planting-demo/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/04/TomatoPlanting1.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190321T183000
DTEND;TZID=America/Los_Angeles:20190321T203000
DTSTAMP:20260604T184117
CREATED:20190117T205049Z
LAST-MODIFIED:20190315T145123Z
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SUMMARY:ESB Cigar Night: Rolling Demonstration
DESCRIPTION:…It’s said that Mark Twain smoked as little as 22 cigars a day. He was supposedly quoted as saying…\n“If smoking is not allowed in Heaven\, I shall not go.”\n For this educational\, interactive and eye opening event (suitable for cigar smokers and non-smokers alike)\, ESB is bringing in Edward Carmona\, a LA-based Torcedor (Cuban for “one who twists”) who specializes in the art and craft of cigar rolling. \nOur own Master Cigar roller will guide guests through the craft of cigar rolling\, and all will observe cigars being created right in front of their eyes (while enjoying cigars and beverages).  After the demonstration\, cigars will continually be crafted and even customized by strength\, flavor\, or by beverage pairing. Those brave enough will even have the opportunity to hand roll their own\, (even the non-smokers).The assortment of cigars will include an array of styles\, blends and strengths\, including the full-bodied Aged Maduro dark wrappers. With a focus on the cuban style\, Edward will explain the history and art of cigar making\, from the blends and fillers\, styles\, types of leaves and wrappers\, to the range of flavors from light to dark\, and light-bodied to deeper-bodied. El Canito Cigars are made with a quality blend of premium tobacco leaves from the Dominican Republic\, where some of the highest quality tobacco is grown. This ensures the quality of the tobacco and an aromatic and flavorful smoke of their Natural and Connecticut Shade as well as their Maduro cigars. \nThere are two ticket options for this experience\, the Full Cigar Experience and the Social Expericene (non-smoking). Those who opt for the full Cigar Experience will receive two cigars throughout the evening: one to smoke during the event and demonstration\, and another to either take home\, or smoke that evening as well. Additional cigars may be purchased at the event! ESB will provide a variety of alcoholic and non-alcoholic beverages\, as well as small bar bites. The spirit selection will be based on the evening’s cigar selection\, and will include Whiskeys\, Liqueurs\, and other Spirits; to ensure harmony between cigars and beverages. \nWhether you are a seasoned cigar-smoker\, or a friend or significant other to one who appreciates this century old art form\, join us for this educational\, fun\, and social evening.
URL:https://epicureansb.com/event/esb-cigar-night-rolling-demonstration/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cigars,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190316T150000
DTEND;TZID=America/Los_Angeles:20190316T170000
DTSTAMP:20260604T184117
CREATED:20190104T172143Z
LAST-MODIFIED:20190315T130228Z
UID:10000161-1552748400-1552755600@epicureansb.com
SUMMARY:The Creative Vegetarian: Middle Eastern
DESCRIPTION:Maximize flavor without meat! \nThe series continues…  \nIn this social demonstration led by Renee Martin\, guests will observe the creation of vegetarian dishes featuring the robust flavors of the Middle East. Learn how unique ingredients such as pomegranate molasses\, Za’atar\, and ras el hanout\, and other exotic spices and techniques can elevate vegetarian dishes to a new level. A variety of small plates will be passed in between the demonstrations\, and ESB will provide adult beverages.
URL:https://epicureansb.com/event/the-creative-vegetarian-middle-eastern/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/01/128-9-salad-ii.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190217T180000
DTEND;TZID=America/Los_Angeles:20190217T203000
DTSTAMP:20260604T184117
CREATED:20181113T170839Z
LAST-MODIFIED:20190216T171802Z
UID:10000014-1550426400-1550435400@epicureansb.com
SUMMARY:Yunnan Cuisine Dinner with Georgia Freedman
DESCRIPTION:Food Writer and Cookbook Author Georgia Freedman is leading ESB members on a unique culinary and cultural tour by preparing recipes from her newest cookbook: Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province. \nAs the Managing Editor for the award-winning food magazine Saveur\, Georgia and her husband lived in the Yunnan Province of Southwestern China\, where she studied the food cultures of the dozens of minority groups that populate that unique corner of the world. After traveling extensively through the Yunnan Province\, learning about the cuisine that has influences from Burma\, Myanmar\, Vietnam and Thailand\, Georgia collected recipes and stories that she has compiled into this cookbook. \nLearn about Yunnan cuisine and the culture\, and enjoy a two-course family style dinner\, featuring a variety of hot and cold dishes from the cookbook. Georgia will share her stories & cooking tips with the members\, and is offering a discount on the Cookbook when purchased with the event. \nDishes will include:\n1st Course (cold dishes)\nCold Rice with Beef\nGhost Chicken\nCucumber with Peanuts\nMulti-Colored Sticky Rice\n2nd Course (hot dishes)\nSteam Pot Chicken Soup\nStewed Beef with Sour Bamboo and Mint\nShao Kao Style Stuffed Eggplant\nStir-Fried Okra and Pressed Tofu\nStir-Fried Mushrooms with Sichuan Peppercorn Oil\nSteamed Rice…and more. \nBYOB (Bring Your Own Beverage)\nYunnan is the other China\, the place where the culture of the Han majority gives way to the traditions and histories of the country’s minorities. The province is the most diverse part of China culturally\, biologically\, and meteorologically. \nIt is a region of delicious foods. The area’s biodiversity and the many cultures thriving in this tiny bit of the world have come together to create a wide variety of food traditions. In addition to its amazing wealth of mushrooms\, the region is famous for its hams\, which rival those of Italy; its pickled vegetables\, which are especially popular in the province’s central regions; its many kinds of edible flowers\, which are cooked in soups and stir-fries; and its spicy chiles and Sichuan peppercorns. The province offers a seemingly endless array of things to eat\, and people from all over China travel there to enjoy its marvelous foods. In a food-obsessed country\, Yunnan is the food destination everyone wants to visit. \nCookbook Excerpt \nHowever\, there is really no such thing as “Yunnan food.” The province is so diverse that it contains a number of distinct styles\, each a reflection of a particular area’s natural resources and the cultural practices of the people who live there. In the tropical areas in the south\, grilled foods are common\, and most dishes are flavored with fresh herbs and searingly spicy chiles. Grilled foods and raw vegetable salads are also popular to the west\, along Yunnan’s border with Myanmar\, but the dishes there also reflect the influences of cross-border trade\, and many foods resemble Burmese dishes. In the east\, where Yunnan borders the provinces of Guizhou and Guangxi\, the food is milder and includes ingredients more commonly found in southern China\, while up north\, on the edge of the Tibetan plateau\, you’ll find hearty cold-weather foods as well as traditional Tibetan dishes like yak-filled momos. And in central Yunnan\, cooks combine these styles with flavors popular in nearby Sichuan\, adding lots of pickled vegetables\, dried chiles\, and Sichuan peppercorns to the mix. \nJoin us for a unique\, educational\, and interactive evening!
URL:https://epicureansb.com/event/yunnan-cuisine-dinner-with-georgia-freedman/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190202T150000
DTEND;TZID=America/Los_Angeles:20190202T180000
DTSTAMP:20260604T184117
CREATED:20181128T234353Z
LAST-MODIFIED:20190121T175531Z
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SUMMARY:Elegant French Cooking Made Easy
DESCRIPTION:Join Judy Astbury to learn elegant and approachable French techniques\, and enjoy small plates and adult beverages. Guests will observe how to create classic dishes such as Pâte à Choux (Gougeres)\, Poulet au Sauté\, (Breaded\, sautéed chicken cutlet) Mother Sauces (Mornay and Béchamel)\, and of course\, quintessential Soufflé Au Chocolat.
URL:https://epicureansb.com/event/elegant-french-cooking-made-easy/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/gougeres-3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190120T150000
DTEND;TZID=America/Los_Angeles:20190120T180000
DTSTAMP:20260604T184117
CREATED:20181129T002524Z
LAST-MODIFIED:20190118T140454Z
UID:10000154-1547996400-1548007200@epicureansb.com
SUMMARY:Epicurean Culinary Test Kitchen
DESCRIPTION:Introducing the Epicurean Culinary Test Kitchen\nIn keeping with our mission of providing food and wine education\, Epicurean Santa Barbara is creating the Epicurean Culinary Test Kitchen! This culinary workshop brings together 5-6 intermediate to advanced home cooks who will each create a dish based on a chosen recipe. \nThink of all the recipes you wish you could make\, but haven’t found the time or occasion to make them! The ESB Test Kitchen gives chefs the opportunity to test a new interesting recipe in the company of fellow hobbyist cooks. Enjoy a glass of wine or cocktail\, observe and learn each others’ tricks and techniques\, and then sample each other’s dishes!  No pressure here…Some recipes will be winners and some will be duds. The best recipes we’ll share with club members with chefs’ notes\, so that others can expand their horizons as home chefs!Each ESB Test Kitchen Workshop is open to 4-5 attendees. Guests will register for an appetizer\, starter\, main\, side\, or dessert. They will bring with them all ingredients for their dish. If recipes require substantial prep (i.e. brining\, curing\, etc…) those preparations should be done in advance. The host will provide the kitchen\, tools\, culinary knowledge\, and will reach out to guests before the event to ensure they have all the required tools needed (i.e. blender\, wok\, meat grinder). ESB Staff will be on hand to assist in set-up\, clean-up\, stirring\, chopping\, mashing\, wine pouring\, or other culinary tasks. Our first Test Kitchen will be hosted by Judy Astbury! \nHappy Cooking!\nP.S. If you would like to host an ESB Test Kitchen in your own home\, please reach out to amy@epicureansb.com.
URL:https://epicureansb.com/event/epicurean-culinary-test-kitchen/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,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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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190118T173000
DTEND;TZID=America/Los_Angeles:20190118T203000
DTSTAMP:20260604T184117
CREATED:20181120T065412Z
LAST-MODIFIED:20190118T185241Z
UID:10000018-1547832600-1547843400@epicureansb.com
SUMMARY:Blind Wine Tasting and Fellowship Dinner
DESCRIPTION:Put your palate to the test at ESB’s Blind Wine Tasting & Fellowship dinner! \nGuests will come together to enjoy a “Fellowship Dinner”\, where each guest brings a food item (starter\, side\, or entree) to share family style…i.e. Potluck and sit down blind wine tasting of 6 red Rhone varietal wines. Members will gather\, taste three single varietals\, enjoy dinner\, then proceed to a blind tasting where palates and red wines will be put to the test. Don’t want to cook? No problem! Call up our friends at C’est Cheese\, Tino’s or Whole Foods and have them put together a cheese\, charcuterie\, or apertivo platter; or order a dish from your favorite restaurant to share with friends. \n\nThe theme of this blind tasting is: high quality Rhone varietal red blends vs. pure Rhone red varietals. Can you tell the difference between a 100% Syrah\, Mourvèdre\, or Grenache versus a blend\, such as a GSM? Whether a beginner or advanced super taster\, this blind tasting is a great opportunity to grow your wine knowledge and palate. The education doesn’t stop there…not only are your testing your palate\, but you’re putting the wine to the test\, correlating the perceived quality of a blend against that of a single varietal. What do you prefer? Why 100%? Why the blend? How do the varietals affect the overall flavor and aromatics of the blend?
URL:https://epicureansb.com/event/blind-rhone-wine-tasting-and-fellowship-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181228T120000
DTEND;TZID=America/Los_Angeles:20181228T140000
DTSTAMP:20260604T184117
CREATED:20181212T162533Z
LAST-MODIFIED:20190121T175606Z
UID:10000156-1545998400-1546005600@epicureansb.com
SUMMARY:Chef's Table Truffle Lunch with Tiziano Fioretti
DESCRIPTION:EAT THE TRUFFLE. BUY THE TRUFFLE. BE THE TRUFFLE.\n…Ok so that last part is a little metaphysical\, but it’s hard to contain our excitement around truffle season! ESB is offering members two opportunities to experience Italian Winter Black Truffles during the few precious weeks they are in season: \n1. A Truffle Lunch at Mosto Crudo w/chef Tiziano Fioretti & Truffle Purveyor Andrea Sempribon\n2. Black Winter Truffle Purchase through Epicurean Santa Barbara.\nThese opportunities are contingent upon a minimum number of registrations!\nChef Ti has designed a five course menu whose purpose is to take guests on a Black Truffle journey. Each course will be prepared a la minute\, in front of guests\, and will be topped of with fresh shaved black truffles. Starting with shaved truffle over sunny side up egg\, which offers the best expression of the truffle\, each dish will showcase the ingredient alongside classic and expertly crafted flavors and dishes. \nAdditionally\, Andrea Sempribon\, Truffle importer and Sommelier\, will teach members all about this famous fungi\, including its cultivation\, use\, storage\, and history! \n\nMembers are welcome to BYOB (no extra charge!)\, order wines by the glass\, or opt in for a wine pairing designed by Andrea\, featuring wines from the Piedmont region (Barolo\, Barbaesco\, ect.)\, where the truffles are cultivated. For questions about substitutions\, please email amy@epicureansb.com. \n**In order to execute this event\, at least 6 registrations are needed. If attendance does not reach 6\, this event will be cancelled\, and registrations refunded.\nMENU\nScallop Crudo\n…Topped with shaved truffles\nSunny Side Up Egg\n…Topped with shaved truffles\nSteak Tartare\n…Also topped with shaved truffles\nChef Ti’s Handmade Gluten-free Fettuccine with Butter & Parmesan\n…And still more shaved truffles\nVegan Coconut Ice Cream\n…We said this is all about truffles. So yes\, Truffles on this too!\nWine Pairing TBA\n\nBLACK WINTER TRUFFLE PURCHASE\nThe 2nd opportunity to experience the delicacy is to purchase truffles for your own home cooking! ESB is organizing a bulk purchase so eager home chefs can indulge in this delicacy with their own recipes\, or dazzle their friends\, family\, and significant others with shaved truffles during the holiday season! \nItalian Black Winter truffles have the best flavor and best pricing this time of year\, and we can acquire Black Winter Truffles at $1.0 per gram. Registration for the truffles ends on Friday at 5:00pm\, and truffles will be available for pick-up at Mosto Crudo between between Dec. 26th and 29th\, just in time for a decadent New Year’s celebration. \nPICK-UP\, STORAGE\, and USE:\nRegistrants will be notified once the truffles are available. When picking up truffles\, bring a glass jar full of white arborio rice. Why? Rice is the ideal medium to keep the humidity in check and to properly insulate the truffle. Keep truffles in the glass jar submerged in rice\, in the fridge until use. Uncut\, the truffles will least about a week in fridge. After time they dry out and lose flavor. \nOnce it has been sliced\, use remaining truffle within a day or two. But don’t you dare throw out that rice! It will be\nbeautifully fragranced with truffle\, and will make a delicious risotto. \nTruffles can be purchased in 50gm increments. 50 gm is the recommended portion for two servings of truffles\, or multiple small plates. (For example\, if preparing a pasta dish for two people\, 50 gms will be enough to shave over both dishes.)\nSimply shave over anything and everything. \nUse a mandolin or truffle slicer (check on amazon) to shave wafer thin slices of fresh black truffle over the top of a hot dish just before serving (like roast chicken served with a light jus\, topped with finely shaved truffle – the warmth of the cooked meat gently releases the aroma of the truffle)\, or finely chop about 10g of black truffle (until it resembles the grated dark chocolate) and sprinkle on cheesy cauliflower gratin or thick\, creamy potato mash finished with a dollop of best artisan butter.
URL:https://epicureansb.com/event/chefs-table-truffle-lunch-w-tiziano-fioretti/
LOCATION:Mosto Crudo\, 7 W Haley st\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Chef's Table,Education,Epicurean Santa Barbara,Lunch,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/12/1057.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.416454;-119.695668
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181206T173000
DTEND;TZID=America/Los_Angeles:20181206T193000
DTSTAMP:20260604T184117
CREATED:20181020T152212Z
LAST-MODIFIED:20190520T193959Z
UID:10000012-1544117400-1544124600@epicureansb.com
SUMMARY:Demo & Dinner with Chef & Author Pascale Beale
DESCRIPTION:Join ESB members and experience a demonstration and dinner by Chef  and cookbook author Pascale Beale\, one of Santa Barbara’s most acclaimed private chefs. \nTo benefit the Music Academy of the West\, ESB has bid on 6 tickets to her Cooking Demonstration Class and dinner. Enjoy food\, wine\, and atmosphere\, and get some wonderful ideas for your holiday entertaining! \nGuests will learn to prepare a seasonal menu featuring a salad\, main course\, and dessert – all dishes created Chef Pascale Beale. Held at the beautiful Reed-Interiors Downtown Santa Barbara showroom and their state-of-the-art gourmet kitchen. Zaca Mesa Winery will be providing wine for the evening. \nJoin members and friends and let’s kick off December with a fun culinary experience.
URL:https://epicureansb.com/event/pascale-beale/
LOCATION:Reed Interiors & Design\, 590 E Gutierrez St\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/10/DnuAz7IWwAYoXIc-e1540048754573.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4218261;-119.6874258
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Reed Interiors & Design 590 E Gutierrez St Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=590 E Gutierrez St:geo:-119.6874258,34.4218261
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181201T130000
DTEND;TZID=America/Los_Angeles:20181201T150000
DTSTAMP:20260604T184117
CREATED:20180720T193839Z
LAST-MODIFIED:20181130T224718Z
UID:10000151-1543669200-1543676400@epicureansb.com
SUMMARY:Charcuterie Tasting with Chef Drew Terp
DESCRIPTION:Journey through the world of cured meats with Chef Drew Terp of Pico!\nLearn from the master himself! Chef Drew will be featuring 10 types of imported and domestic charcuterie\, Including a Ham he has been curing for four years\, Lomo\, and multiple styles of house cured Pork Belly…to name a few. Guests will learn the differences between the styles; from farming to the curing process. They will even test different thicknesses of the charcuterie to show how even the slightest change affects flavor. \n \nWhile 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 now produces a variety of charcuterie for his restaurant Pico\, in Los Alamos. (Insider tip – you can also order his Charcuterie at The Wine Shepherd!) \nThrough a wide sampling of imported charcuterie and Chef’s own house cured meats\, learn the nuance and process of how each cured meat differs from the other in regards to the cut\, creation\, preparation\, taste\, texture. Compare and contrast similar meats against each other and how the aging processes and spices play a part in development. Guests will enjoy Chef Drew’s housemate accoutrements alongside the charcuterie. \nThe event will be held at Black Sheep Restaurant. Attendees are welcome to come in early\, meet the chef\, and purchase a glass of wine\, beer\, or cocktail. \n\nChef 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.
URL:https://epicureansb.com/event/charcuterie-tasting-with-chef-drew-terp/
LOCATION:The Black Sheep\, 26 E Ortega St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Chef's Table,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/07/pico-restaurant.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4192463;-119.6970386
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Black Sheep 26 E Ortega St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=26 E Ortega St:geo:-119.6970386,34.4192463
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181127T173000
DTEND;TZID=America/Los_Angeles:20181127T193000
DTSTAMP:20260604T184117
CREATED:20181020T152836Z
LAST-MODIFIED:20181126T050410Z
UID:10000013-1543339800-1543347000@epicureansb.com
SUMMARY:Grill Master Demo & Dinner with Ferno Grills
DESCRIPTION:Join ESB Members in a causal setting as Ferno Grills demonstrates their new gas grill that takes outdoor grilling to the next level. Enjoy grilled meats\, vegetables  and more as founder\, Peck Euwer and his team demonstrates the fire-wheel technology that lets you adjust the height of your burners—and the flame—so you can fast cook without burning and slow cook to perfection. Ferno Grills is a new local Santa Barbara company! \nWe invite all “Grillmasters” (and Grill-Rookies) to try out the Ferno grill themselves\, and meet the Ferno team. Peck Euwer will be sharing his story and inspiration behind the grill. \nFerno will be grilling up pork ssam lettuce wraps\, a variety of vegetables\, sides\, and more. ESB will provide wine\, sangria\, beer and non-alcoholic beverages; and guests are welcome to bring their own beverage of choice as well!
URL:https://epicureansb.com/event/ferno-grills/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181016T173000
DTEND;TZID=America/Los_Angeles:20181016T193000
DTSTAMP:20260604T184117
CREATED:20180921T145718Z
LAST-MODIFIED:20180926T183355Z
UID:10000153-1539711000-1539718200@epicureansb.com
SUMMARY:Farmhouse Cheesemaking
DESCRIPTION:Join ESB members for an educational and delicious evening with Chef Michelle Aronson as she demonstrates the science behind fresh cheesemaking\, and master the surprisingly straightforward techniques for making farm fresh cheeses in your own home! \nTogether attendees will make butter\, creme fraiche (which each guest will get to take home in jars provided)\, ricotta\, and mozzarella.  Each cheese will be paired with a different snack to enjoy throughout the class.  Guests will also enjoy adult beverages\, and a a spread of bread\, cheeses\, and veggies during the event as well. \n \nMICHELLE ARONSON | FARMER\, CHEF\, EDUCATOR\nI am a farmer\, chef\, and educator. I love sweet potatoes\, (Kerrygold) butter in my coffee\, potluck suppers\, and tidy rows of carrots. Food is my love language\, and I firmly believe in the power of home cooked meals to inspire\, heal\, and create community.
URL:https://epicureansb.com/event/farmhouse-cheesemaking/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/09/1484032311384.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181013T150000
DTEND;TZID=America/Los_Angeles:20181013T170000
DTSTAMP:20260604T184117
CREATED:20180824T171315Z
LAST-MODIFIED:20181003T205305Z
UID:10000148-1539442800-1539450000@epicureansb.com
SUMMARY:Creative Sauces & Dips
DESCRIPTION:Creative Sauces & Dips\nJoin chef Isa Bourbon and Lena Philkill as they demonstrate how to create delicious\, colorful and flavorful vegan dips and sauces. Learn how to plate and dress your own with an array of garnishes. All guests will personally garnish and take home a dip with their customized toppings\, and will enjoy a spread of delicious vegan sauces and dippers at the event. Adult beverages included! \nThis event is not just for vegans\, but for everyone!
URL:https://epicureansb.com/event/creative-vegan-sauces-dips/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education
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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:20180912T180000
DTEND;TZID=America/Los_Angeles:20180912T210000
DTSTAMP:20260604T184117
CREATED:20180515T171258Z
LAST-MODIFIED:20180902T180053Z
UID:10000009-1536775200-1536786000@epicureansb.com
SUMMARY:Advanced Seafood Demonstration & Dinner
DESCRIPTION:Join the waitlist now! Click here to email ESB!\nIntimidated by oyster shucking\, sashimi\, or whole fish preparation?  Fear not fish lovers!\nAt this demonstration and dinner\, Chef Tiziano will show you how to source\, shuck\, store\, slice\, scale\, and savor seafood dishes that many home chefs are hesitant to prepare on their own…(Actually\, it’s not as hard as you think!) Guests will observe the preparation of each course\, and then enjoy each dish the chef prepares alongside seafood friendly beverages. \nTiziano Fioretti is the chef owner of Most Crudo. Originally from Rome\, Italy\, he moved to California to pursue his career as a chef and restauranteur\, and has managed and served as executive chef at multiple restaurants in the Los Angeles area. \nGuests will enjoy a meal and seafood friendly wines. Course by course Chef Tiziano will demonstrate the ease of working with the culinary world’s more intimidating ingredients such as uni\, whole fish\, and crudo (raw fish preparation). Take the mystery out of these ingredients and bring these upscale seafood dishes into your cooking repertoire. It’s easier than you think! \nMenu Items (subject to change):\nDemo: Oyster Shucking\nDish: Oyster Shooter and Homemade Cocktail Sauce\nDemo: Sashimi and Crudo Sourcing\, Storing\, and Preparation\nDish: Crudo Course TBA\nDemo: Whole Fish Preparation\nDish: Whole Roasted Fish TBA\nDemo: Santa Barbara Uni\nDish: Pasta Course TBA\n***Beverages Included***\n*This event features a set menu custom-created for the experience. Please include all food allergies upon registration. We may be unable to accommodate last-minute dietary restrictions.\n \n 
URL:https://epicureansb.com/event/seafood-demonstration-dinner/
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
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180906T180000
DTEND;TZID=America/Los_Angeles:20180906T200000
DTSTAMP:20260604T184117
CREATED:20180525T182810Z
LAST-MODIFIED:20180727T191257Z
UID:10000010-1536256800-1536264000@epicureansb.com
SUMMARY:Ladies n’ Reds
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nStep aside\, gentlemen\, this event is for the ladies…\nScience has proven that women have better palates than men\, but sometimes in the midst of a group setting\, women don’t have the opportunity to show that. It’s time to discover your wine palate in the company of other friendly female members. Whether you are a beginning taster just now recognizing your appreciation of Santa Barbara Pinots\, or an seasoned wine enthusiast looking to add to your collection\, come and take part in a fun\, girls only evening\, and let your palate take the lead! \nDebby Allen\, who is leading the tasting\, was a key figure in Cencible\, a women only wine group in Philadelphia\, PA; (named for the grape as well as for its intended “sensible” meaning). Cencibel was dedicated to the appreciation of Fine Wine And Food in the company of other passionate women\, and today Debby continues to foster friendships and wine appreciation through her group led tastings in Santa Barbara. \nThe evening will start with a Rosé toast and a dinner spread (suitable for all diets)\, and will follow with a blind tasting and open conversation of three highly-rated red wines. Through the evening we will discuss the defining factors behind three varietals or regions\, using the textbook wine tasting criteria: see\, swirl\, smell\, sip…. (And then sip some more). \nGreat wine\, great company\, lots of fun…and a few giggles.
URL:https://epicureansb.com/event/ladies-n-reds/
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/2018/05/4pinots.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180822T190000
DTEND;TZID=America/Los_Angeles:20180822T210000
DTSTAMP:20260604T184117
CREATED:20180508T001139Z
LAST-MODIFIED:20180817T000617Z
UID:10000007-1534964400-1534971600@epicureansb.com
SUMMARY:Pinots Around The World
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nAttend an enlightening tasting experience featuring this delicate and popular grape that varies widely from region to region.\nFrom Burgandy to Oregon to Chile to California\, Pinot Noir is produced all around the world\, and the wines from each region vary drastically from one another. Time for a side by side tasting! \n \nA Pinot Noir Educational Workshop\, with Ian Adamo\, Court of Master Sommeliers (CMS) Level III Advanced Sommelier and Wine Consultant to The Vatican and Buckingham Palace. \nGuests will taste 5 high-rated Pinot Noirs from across the globe\, and in this seated tasting and open discussion\, will learn to identify the place of origin\, vintage\, winemaking methods and overall quality and market position. Whether novice or expert\, you’ll leave with a greater appreciation for this wonderful grape!  Appetizers are included\, and guests will have the opportunity to order the featured wines directly from Ian.
URL:https://epicureansb.com/event/pinots-around-the-world/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/pinot-noir-sign-1024x683.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180807T180000
DTEND;TZID=America/Los_Angeles:20180807T210000
DTSTAMP:20260604T184117
CREATED:20180502T135916Z
LAST-MODIFIED:20180807T131954Z
UID:10000003-1533664800-1533675600@epicureansb.com
SUMMARY:Cook Like A Farmer
DESCRIPTION:Shop like a farmer\, eat like a Chef!\nWhat does it mean to cook like a farmer?  In this class led by Chef Michelle Aronson\, guests will learn about shopping seasonally and how to utilize fresh herbs\, edible flowers\, vegetables\, animal proteins\, and and learn ways to reduce food waste.  A few hands-on volunteers will have the opportunity to prepare dishes with Michelle and learn basic knife skills.  The class will end with a family style dinner featuring the seasonal and colorful bounty of the market!
URL:https://epicureansb.com/event/cook-like-a-farmer/
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/2018/05/May11boxlittlegems.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180728T130000
DTEND;TZID=America/Los_Angeles:20180728T150000
DTSTAMP:20260604T184117
CREATED:20180504T185755Z
LAST-MODIFIED:20180728T182159Z
UID:10000004-1532782800-1532790000@epicureansb.com
SUMMARY:United Tastes of Ice Cream
DESCRIPTION:I scream\, you scream\, we all…ok you know the drill\, but this isn’t just any ice cream!\nWe are shipping in several pints of ice creams from four of the top ice cream purveyors in the country and one of Santa Barbara’s favorites… 18 ice cream flavors in all! This is a walk around tasting where members will get to sample unique\, creative\, high-end and delicious ice creams. \nOnce you’ve made the rounds with all the flavors\, return to your favorites\, or go the sundae bar\, where classic vanilla ice cream and a variety of toppings will allow you to create the sundae of your dreams.  No wine at this one\, folks…\, but a few savory snacks to keep you balanced. \nMenu\nSalt & Straw (Portland\, OR)\nDough and Co. Peanut butter Cookies with Wild Berry Jam\nChocolate Gooey Brownie\nBirthday Cakes and Blackberries\nLick Ice Cream (Austin\, TX)\nHill Country Honey & Vanilla Bean \nTexas Sheet Cake\nSweet Action (Denver\, CO)\nSalted Butterscotch \nStranahan’s Whiskey Brickle \nBlackberry Lavender\nJeni’s Splendid (Columbus\, OH)\nRicotta Toast w/ Red Berry Geranium Jam\nCoffee w/ Cream & Sugar\nRainbow Buttermilk Frozen Yogurt\nAmple Hills (Brooklyn\, NY) \nOatmeal Lace\nOoey Gooey Butter Cake \nChocolate Milk & Cookies \nPeppermint Pattie\nRori’s Artisanal Creamery (Santa Barbara\, CA)\nVanilla Bean Ice Cream\nChocolate Coconut\nSalted Caramel
URL:https://epicureansb.com/event/united-tastes-of-ice-cream/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Sweets
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/icecrema-lede-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180626T173000
DTEND;TZID=America/Los_Angeles:20180626T203000
DTSTAMP:20260604T184117
CREATED:20180413T151100Z
LAST-MODIFIED:20180814T025039Z
UID:10000002-1530034200-1530045000@epicureansb.com
SUMMARY:Famous Recipes of NYC Chefs
DESCRIPTION:Enjoy dishes from some of NYC’s Michelin Starred/James Beard award-winning restaurants without leaving Santa Barbara!  \nLed by ESB founder Amy Robinson\, learn to make Amy and Keith’s favorite iconic dishes conceived by New York City’s most creative and popular chefs such as David Chang\, Andrew Carmellini\, Nobu Matsuhisa\, and Daniella-Soto Innes. With a focus on simple preparations with quality ingredients\, the event will start with a toast\, include lots of snacking and nibbling\, and end with a spread of incredible dishes. This is a demo and optional hands-on cooking class followed by dinner. \nA sample of some of the dishes for the evening:\nHomemade Ricotta with Sea Salt & Herbs (Andrew Carmellini of Locanda Verde)\nKorean Pork-Belly Buns (David Chang of Ko)\nMiso Black Cod (Nobu Matsuhisa of Nobu)\nCorn Husk Meringue with Corn Mousse (Daniella Soto-Innes of Cosme) \n 
URL:https://epicureansb.com/event/famous-recipes-of-nyc-chefs/
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/2018/04/new-york-city-guide.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180327T190000
DTEND;TZID=America/Los_Angeles:20180327T210000
DTSTAMP:20260604T184117
CREATED:20180207T213531Z
LAST-MODIFIED:20180322T215848Z
UID:10000108-1522177200-1522184400@epicureansb.com
SUMMARY:Secrets of A Somm Revealed! ~ Ian Adamo
DESCRIPTION:Join Sommelier Ian Adamo from Somm’s Kitchen\, as he leads an enlightening tasting experience which will leave you with skills that will impress your friends!\nTake your wine identification skills to the next level through Ian Adamo’s eye-opening explanations of the taste\, aroma\, and color of different varietals. Guests will be led through a seated tasting of 5 highly rated wines from around the world. With each wine he will teach members how to identify the varietal(s) in the wine\, geographical origin\, winemaking techniques and quality.  Whether novice or expert\, you’ll be enlightened.  Each guest will receive a plate of bites; a little something to enjoy during the tasting. \n \n  \nIan Adamo\, founder of Vintage Deliveries\, is a Court of Master Sommeliers (CMS) Level III Advanced Sommelier and in his fourth year of the exclusive Institute of Masters of Wine program. He’s worked at fine-dining establishments from coast to coast\, and early on in his career realized that wine is his true passion. He is the chef-owner of Somm’s Kitchen in Paso Robles\, and specializes in wine education. His travels as a wine consultant have taken him to locations such as Buckingham Palace and the Vatican\, and currently leads workshops at Cambridge and Oxford\, teaching their wine tasting teams how to blind taste American wines. \n  \nPlease note that the event is being held in a historic building…There is one flight of stairs\, and no elevator!
URL:https://epicureansb.com/event/secrets-of-a-somm-revealed/
LOCATION:Karpeles Manuscript Library\, 21 W Anapamu St.\, 2nd floor\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/02/Somm01439.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4225574;-119.7047959
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Karpeles Manuscript Library 21 W Anapamu St. 2nd floor Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=21 W Anapamu St.\, 2nd floor:geo:-119.7047959,34.4225574
END:VEVENT
END:VCALENDAR