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DTSTART;TZID=America/Los_Angeles:20210722T160000
DTEND;TZID=America/Los_Angeles:20210722T180000
DTSTAMP:20260425T204127
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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DTSTART;TZID=America/Los_Angeles:20210807T160000
DTEND;TZID=America/Los_Angeles:20210807T180000
DTSTAMP:20260425T204127
CREATED:20210319T184003Z
LAST-MODIFIED:20210728T192713Z
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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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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210908T173000
DTEND;TZID=America/Los_Angeles:20210908T193000
DTSTAMP:20260425T204127
CREATED:20210611T145318Z
LAST-MODIFIED:20210826T232508Z
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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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DTSTART;TZID=America/Los_Angeles:20210922T173000
DTEND;TZID=America/Los_Angeles:20210922T213000
DTSTAMP:20260425T204127
CREATED:20210726T151910Z
LAST-MODIFIED:20210903T155202Z
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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:20211001T170000
DTEND;TZID=America/Los_Angeles:20211001T190000
DTSTAMP:20260425T204127
CREATED:20210827T194147Z
LAST-MODIFIED:20210917T173020Z
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211016T173000
DTEND;TZID=America/Los_Angeles:20211016T193000
DTSTAMP:20260425T204127
CREATED:20210827T194631Z
LAST-MODIFIED:20211003T233001Z
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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
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DTSTART;TZID=America/Los_Angeles:20211111T160000
DTEND;TZID=America/Los_Angeles:20211111T180000
DTSTAMP:20260425T204127
CREATED:20210827T195635Z
LAST-MODIFIED:20211105T154249Z
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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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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220112T173000
DTEND;TZID=America/Los_Angeles:20220112T200000
DTSTAMP:20260425T204127
CREATED:20211209T165904Z
LAST-MODIFIED:20220103T202449Z
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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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DTSTART;TZID=America/Los_Angeles:20220119T180000
DTEND;TZID=America/Los_Angeles:20220119T200000
DTSTAMP:20260425T204127
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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DTSTART;TZID=America/Los_Angeles:20220209T180000
DTEND;TZID=America/Los_Angeles:20220209T203000
DTSTAMP:20260425T204127
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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DTSTART;TZID=America/Los_Angeles:20220219T113000
DTEND;TZID=America/Los_Angeles:20220219T130000
DTSTAMP:20260425T204127
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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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220308T180000
DTEND;TZID=America/Los_Angeles:20220308T200000
DTSTAMP:20260425T204127
CREATED:20211209T170928Z
LAST-MODIFIED:20220224T031508Z
UID:10000077-1646762400-1646769600@epicureansb.com
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
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/IMG_3057.jpg
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:20260425T204127
CREATED:20220304T153716Z
LAST-MODIFIED:20220510T143143Z
UID:10000222-1652290200-1652297400@epicureansb.com
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
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/03/burgers.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4368978;-119.7150978
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=A to Z Cooking School 2300 Garden St Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=2300 Garden St:geo:-119.7150978,34.4368978
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220521T113000
DTEND;TZID=America/Los_Angeles:20220521T113000
DTSTAMP:20260425T204127
CREATED:20220304T153238Z
LAST-MODIFIED:20220510T143133Z
UID:10000216-1653132600-1653132600@epicureansb.com
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
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/03/bodega-de-edgar.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220826T180000
DTEND;TZID=America/Los_Angeles:20220826T203000
DTSTAMP:20260425T204127
CREATED:20220706T193210Z
LAST-MODIFIED:20220723T145620Z
UID:10000084-1661536800-1661545800@epicureansb.com
SUMMARY:Sangiovese in the Heart of Tuscany
DESCRIPTION:Sangiovese in the Heart of Tuscany\nJoin us for a side-by-side tasting of 8 stellar wines of Tuscany to Piedmont\, comparing the age\, style\, and varietal alongside a multi-course Tuscan inspired dinner. Epicurean Santa Barbara is exploring the regions of Northern Italy with a selection of 8 wines curated by our own longtime member Henry Chaney. \nIn 3 separate flights experience how Italy’s most popular red wine grape evolves in bottles sourced from two of its best known wine areas: Chianti Classico and Brunello di Montalcino. \nThe first flight will feature the young\, currently available vintages of 2015-2018; followed by flight two of similar wines from 2006-2007. In each of these there will be a Chianti Classico\, a Tuscan IGT and a Brunello from regions such as Fattoria di Felsina\, Marchesi Antinori\, Agricola Querciabella\, Talenti\, and Ciacci Piccolomina will be poured. \nThe final flight deviates from the all-Sangiovese theme by including the Nebbiolo grape from Barolo. Experience how two vintages from 1999-2001 enter their mature years.  Here we will compare a Brunello: 2001 Castelgiocondo Riserva with a Barolo 1999: Aldo Conterno Granbussia. \nThe dinner will he helmed by Chef Amy Baer Robinson\, with each flight accompanied by a course of delicious Italian cuisine.  \n More information to come!
URL:https://epicureansb.com/event/stellar-wines-of-northern-italy/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/italian-wine-labeling.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221001T110000
DTEND;TZID=America/Los_Angeles:20221001T140000
DTSTAMP:20260425T204127
CREATED:20220809T125539Z
LAST-MODIFIED:20220909T194802Z
UID:10000089-1664622000-1664632800@epicureansb.com
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
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/08/AdHoc-Cookbook1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4368978;-119.7150978
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=A to Z Cooking School 2300 Garden St Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=2300 Garden St:geo:-119.7150978,34.4368978
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221022T180000
DTEND;TZID=America/Los_Angeles:20221022T203000
DTSTAMP:20260425T204127
CREATED:20220715T173056Z
LAST-MODIFIED:20221007T033739Z
UID:10000087-1666461600-1666470600@epicureansb.com
SUMMARY:¡Vino de España!
DESCRIPTION:¡Vino de España!\nSpanish Wine Dinner\nTime to immerse yourself in the world of Spanish Wine and Food! Spanish Wine Importer Mike Miller will lead guests through Spain’s notable wine regions such as Ribero Del Duero\, Rioja\, Penedas and Cava. Alongside these Spanish wines guests will enjoy a dinner comprised of classic and modern takes on Spanish tapas\, as well as dishes featuring quintessential Spanish ingredients. From Croquettes to Manchego to Iberico Pork\, let ESB take you on a Spanish food and wine adventure (without leaving town!). \nStarting with a refreshing NV Brut Cava from Penedes\, and ending with an NV East India Solera Sherry\, this experience will cover 8 Wines spanning the most renown regions of Spain! Many of these wines have received 90+ from and James Suckling and Wine Advocate. Guests will have the opportunity to purchase wines at the end of the night. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries.
URL:https://epicureansb.com/event/vino-de-espana/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/fbe0cb468ebf47784fd8b26af4021e7e_XL.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230309T180000
DTEND;TZID=America/Los_Angeles:20230309T200000
DTSTAMP:20260425T204127
CREATED:20230209T161729Z
LAST-MODIFIED:20230304T002923Z
UID:10000233-1678384800-1678392000@epicureansb.com
SUMMARY:Wine\, Dinner + Demo: Booker Vineyards + Snake River Farms
DESCRIPTION:Wine\, Dinner + Demo:\nBooker Vineyards + Snake River Farms Wagyu\nChef Amy recently was recently featured in a virtual wine tasting with Booker Vineyards and Snake River Farms. Join us for an in-person repeat of this stellar event\, which includes and Booker and My Favorite Neighbor Tasting\, Culinary Demonstration\, and Seated dinner! \nTaste through a selection of highly rated wines from Eric Jensen\, and start with a cheese pairing curated by Chef Amy Baer Robinson. As you taste cheeses alongside the wines\, learn how the flavors of select cheeses complement and balance the wines\, and vice versa. \nAfter more tasting (and nibbling)\, chef will demonstrate an easy and tasty steak dinner featuring Wagyu Strips from Snake River Farms. Starting with great ingredients\, and little advance prep\, learn to prepare a stunning entree for yourself\, loved ones\, or even a party. \nMenu\nArtisanal Cheese Pairing\nCrackers\, Caramelized Onion Jam\nSeared Snake River Farms NY Strip\nCrispy Smashed Potatoes and Kale\nEasy Mediterranean Salsa Verde\nPlated Dessert\nWines\nHarvey and Harriet\nMy Favorite Neighbor\nBooker Oublie\nBooker Fracture\nBooker Perl\n 
URL:https://epicureansb.com/event/wine-dinner-demo-booker-vineyards-snake-river-farms/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/02/Banner2-3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230629T180000
DTEND;TZID=America/Los_Angeles:20230629T200000
DTSTAMP:20260425T204127
CREATED:20230505T174225Z
LAST-MODIFIED:20230528T133154Z
UID:10000235-1688061600-1688068800@epicureansb.com
SUMMARY:Sous Vide Demonstration
DESCRIPTION:Sous Vide Demonstration\nIntrigued by Sous Vide cooking? \nWondering if you should invest in another kitchen tool? \nHere is your opportunity to quell your curiosity! In this demonstration style event and dinner\, Chef Amy will showcase the modern chef’s favorite gadget through preparations of vegetables\, seafood\, and red meat; demonstrating the process from beginning to end. A little advance prep can result in both delicious and fool-proof food preparations; taking guesswork out of cooking so many items. Come\, taste and learn! Beverages included! \nWhy Sous Vide? \nYou can ask the same question about any other cooking technique. Why sauté? Why roast? Why grill? …Because it provides precise results; in a specific amount of time and effort. \nSo take the mystery out of Sous Vide and taste the results! Rather than a complicated or mysterious machine that requires a degree in chemistry; it is straightforward and exact\, and may become your next favorite kitchen tool. \nMenu\nSous Vide Salmon 2 Ways:\nChilled Salmon Salad with Dill Aioli and Market Greens \nSeared Salmon Over Wild Rice \nSous Vide New York Strip\nMelted Leeks and Herb Vinaigrette \nSous Vide Carnitas Tacos \n  \nMore info coming..!
URL:https://epicureansb.com/event/sous-vide-demonstration/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2023/05/Screenshot-2023-05-05-at-6.59.52-AM.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230713T173000
DTEND;TZID=America/Los_Angeles:20230713T200000
DTSTAMP:20260425T204127
CREATED:20230609T135809Z
LAST-MODIFIED:20230712T161348Z
UID:10000238-1689269400-1689278400@epicureansb.com
SUMMARY:Wood-Fired Oven Dinner
DESCRIPTION:Wood-Fired Oven Dinner\nExperience a wood-fired oven dinner- up close and personal! EpicureanSB’s Chef Amy Baer and FireBrick’s Arturo Ruiz are joining forces to offer guests a unique dinner with with a focus on wood-fired cooking! At this in an outdoor ‘culinary theatre’ set-up\, the ovens are front and center. You’ll observe everything from whole vegetables\, to seafood\, proteins\, and even desserts cooked with live fire. Not only does the kiss of wood smoke enhance the dishes\, but you’ll leave with a new found appreciation for the versatility of wood-burning ovens. This up close and personal experience is sure to be fun\, delicious and enlightening! \nAmy and Arturo first met while working at Industrial Eats\, and share a love of entertaining guests with delicious and immersive food experiences. Together they are crafting a 5-course menu inspired by their own unique culinary styles\, and wood-burning oven techniques learned from their time at the beloved Industrial Eats. \nPlates will be shared-2 per person. (Single registrations will be plated individually). \nMenu\nWood-Fired Pita with Spreads\nWhite Bean Hummus\, Romesco\, Labneh \nFireBrick’s Grilled Oysters \nWhole Grilled Maitake Mushroom\nDashi Aioli and Herb Vinaigrette \nWood-fired Chicken 2 Ways\nSage Pomme Puree\, Roasted Carrots\, Pan Sauce \nWood-Fired Strawberries\nGrilled Pound Cake\nThai Basil Custard
URL:https://epicureansb.com/event/wood-fired-oven-dinner/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/06/Wood-Fired.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230819T180000
DTEND;TZID=America/Los_Angeles:20230819T210000
DTSTAMP:20260425T204127
CREATED:20230519T152622Z
LAST-MODIFIED:20230720T152523Z
UID:10000237-1692468000-1692478800@epicureansb.com
SUMMARY:Vino d'Italia! ~ Italian Wine Dinner
DESCRIPTION:¡Vino de d’Italia!\nItalian Wine Dinner\nTime to immerse yourself in the world of Italian Wine and Food! \nAfter a memorable evening of Spanish Wines\, Wine Importer Mike Miller is returning to Santa Barbara to take guests on a journey through Italy’s notable wine regions. This will be another night to remember! \nStarting with classic Prosecco\, and journeying to Chianti and Piedmont\, taste through the regions of Tuscany\, all while enjoying Italian-Californian fare and great company. Chef Amy Baer and her team with pair the selection of wines with a combination of individually plated and shared courses. From flatbreads\, to pasta to locally sourced produce and meats\, it’ll sure to be\, as always\, delicious\, fun\, and enlightening evening. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries. \nWine list and Menu coming soon…Saluti!
URL:https://epicureansb.com/event/vino-ditalia-italian-wine-dinner/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Education,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/cork-italy.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230929T173000
DTEND;TZID=America/Los_Angeles:20230929T190000
DTSTAMP:20260425T204127
CREATED:20230728T041321Z
LAST-MODIFIED:20230926T003905Z
UID:10000242-1696008600-1696014000@epicureansb.com
SUMMARY:Blind Tasting - Rhone Varietals
DESCRIPTION:Let’s enlighten our palates with a Blind Wine Tasting!\nPerfect for beginners\, novices\, and educated wine enthusiasts alike\, this seated tasting will highlight Rhone Varietals from different regions around the world. \nLed by member\, advisor and wine lover Jeremy Allen\, Members will gather\, taste three single varietals (alongside wine friendly bites); learn the differences between the grapes\, then proceed to a blind tasting where palates and red wines will be put to the test- A total of 6 wines! \n \nThe theme of this blind tasting is: high quality red Rhone blends vs. pure red Rhone 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 you’re 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? \nPRIVATE – MEMBERS ONLY\nNon-members please inquire by email.
URL:https://epicureansb.com/event/blind-tasting-rhone-varietals/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,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:20231021T173000
DTEND;TZID=America/Los_Angeles:20231021T200000
DTSTAMP:20260425T204127
CREATED:20230726T180458Z
LAST-MODIFIED:20231017T194352Z
UID:10000240-1697909400-1697918400@epicureansb.com
SUMMARY:ESB's Taste of Japan
DESCRIPTION:ESB’s Taste of Japan\nAmy and Keith recently traveled through Japan for two weeks. They tasted everything from the freshest Blue Fin Tuna directly from Tokyo’s Toyosu Fish Market\, to Japanese Udon in a hidden Osakan Alley\, to a multi-course Kaiseki at the 3-Michelin Star Ryugin in Tokyo’s Ginza District\, to Rare Japanese Whiskey and Yuzu Spritzes at a speakeasy 8 stories up in an unmarked building. Inspired by their travels\, Amy and Keith are\, at the least to say\, delighted\, to share these delicious and eye-opening memories with ESB members through a Japanese Dinner. \nChef Amy will recreate some of their most memorable dishes and beverages\, with a bit of their own inspiration. Featuring ingredients\, spirits and items purchased in Tokyo\, Osaka\, and Kyoto; their goal is to recreate the authentic and exciting flavors they experienced while abroad. With each dish they’ll share stories of the food\, drinks\, restaurants and people that made their trip to Japan a life-changing experience. \nFrom sushi\, tempura\, udon\, wagyu\, Yakitori\, to dishes inspired by David Chang’s favorite Toyko dishes\, Osakan street food\, to Ingredients used in 3-star Michelin Kitchens brought back from Toyko’s Tsukiji’s Fish Market\, this 8+ course\, individually-plated dinner is sure to open your eyes to Japanese cuisine. It is perfect for those who have traveled to this amazing country and wish to revisit the flavors and aromas\, or those who have yet to visit and wish to learn more about the cuisine. Throughout the event two Japanese inspired beverages will be served. \n…And no worries\, friends\, Fugu is not on the menu! MENU COMING SOON!
URL:https://epicureansb.com/event/esbs-taste-of-japan/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/JapanBanner_3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231029T113000
DTEND;TZID=America/Los_Angeles:20231029T140000
DTSTAMP:20260425T204127
CREATED:20230818T140544Z
LAST-MODIFIED:20230828T232622Z
UID:10000243-1698579000-1698588000@epicureansb.com
SUMMARY:Sockeye Salmon Demonstration & Luncheon: Chef PA Tremblay
DESCRIPTION:Sockeye Salmon Demonstration with Chef PA Tremblay\nSalmon is a seafood favorite favorite! But while many of us default to Scottish\, King\, or Steelhead (Trout); a lesser known variety is Sockeye Salmon\, known for its clean flavor\, lean protein\, unique reddish color and sustainable fishing practices within the industry. Intrigued? Join us and learn from the fisherman\, chef\, and salmon expert himself\, Chef Pierre “PA” Tremblay! \nSockeye Salmon delivers on flavor and health benefits\, and can be prepared in a variety of ways\, just like other types of salmon. From baked\, to pan-seared with crispy skin to sous vide\, guests will sample different preparations of salmon\, enjoy a plated baked salmon lunch\, and learn all about the variety from Chef PA\, who spent six weeks fishing off the coast of Alaska. Hear his stories\, see his photos and learn about the challenges\, rewards\, and lessons learned from fishing Sockeye salmon deep off the coast of Alaska! At the end\, guests will each take home with them some of Chef PA’s signature hot smoked salmon! Beverages will also be served.
URL:https://epicureansb.com/event/sockeye-salmon-demonstration-chef-pa-tremblay/
LOCATION:Santa Barbara Middle School\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.437028;-119.6947802
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240316T110000
DTEND;TZID=America/Los_Angeles:20240316T160000
DTSTAMP:20260425T204127
CREATED:20240104T120951Z
LAST-MODIFIED:20240316T003146Z
UID:10000251-1710586800-1710604800@epicureansb.com
SUMMARY:Day Trippers Wine Tasting and Lunch in Los Olivos
DESCRIPTION:Day Trippers Wine Tasting and Lunch in Los Olivos\nJoin us for a day of group wine tastings and lunch in Los Olivos!  \nThe Epicurean team has curated a special day for club members and a great half day getaway into Wine Country. \nThe day will start at 11:00am @ Dragonette\, where the tasting room manager will lead members through a customized tasting based on their palettes and preferences\, and will pull special bottles just for the group! Dragonette Cellars produces small lots of Pinot Noir\, Sauvignon Blanc and Syrah of interest and distinction. As Jeb Dunnuck says ‘Some of the finest wines coming out of the Central Coast today emerge from Dragonette. The estate can do no wrong as they consistently fashion incredible wines from Bordeaux\, Burgundy and Rhone varieties. If you get a chance\, don’t miss these wines!” ESB will provide wine friendly snacks as well. \nFollowing Dragonette the group will walk to Tensley Wines\, for a private\, seated tasting. Tensley’s well priced\, Syrah driven selections have continually made Wine Spectator’s Top 100 list\, scoring 99 points with Robert Parker\, and won Food and Wine Magazine’s award for the “Top Syrah in America over $20.” \nThe afternoon will end with a group lunch at Nella Kitchen at the Fess Parker Wine Country Inn; known for local\, Italian influenced wine country cuisine (The Pinsas are a must-have!). ESB will also provide some wines to enjoy with lunch. \nGuests are responsible for tasting fees (which are waived with bottle purchases)\, transportation\, and lunch. ESB will provide snacks\, a selection of wines for lunch\, and will cover gratuity at the tastings.\nThe wineries are a beautiful 35 minute drive up the 101. This will be a fun half-day excursion\, but feel free to extend your stay following Lunch!
URL:https://epicureansb.com/event/day-trippers-wine-tasting-and-lunch-in-los-olivos/
LOCATION:Los Olivos\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch,Travel,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240330T180000
DTEND;TZID=America/Los_Angeles:20240330T200000
DTSTAMP:20260425T204127
CREATED:20240104T122828Z
LAST-MODIFIED:20240327T132251Z
UID:10000252-1711821600-1711828800@epicureansb.com
SUMMARY:Tastes and Tales of Morocco with Robin Goldstein
DESCRIPTION:Tastes and Tales of Morocco with Chef Robin Goldstein\nChef Robin Goldstein is preparing a meal inspired by her travels! Join us for a plated multi-course Moroccan dinner while Chef Robin shares her stories\, cooking techniques\, and dishes full of spices and signature Moroccan flavors\, all inspired by her time abroad.  \n \nMoroccan cuisine is unique in many ways\, as it marries together sweet\, savory and spicy flavors. It can be both exotic and a feast for the eyes. In this dinner\, enjoy dishes inspired by this flavorful cuisine. From traditional recipes to modern takes on classic dishes; the menu will highlight the colorful flavors and ingredients of Morocco and its surrounding regions. \nThe author of three cookbooks celebrating fresh\, seasonal California-Mediterranean cuisine\, and the creator of her signature line of salts and spice blends\, Robin is also in demand as a food stylist\, cooking instructor\, and commentator for print and visual media. \n \nA California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events\, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York\, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business. \n \nThe Menu\nMoroccan-Style Roasted Carrot Salad with Avocado\nFlatbread w/Herb Oil\n\nRoasted Local Fish\nChermoula Sauce with Meyer Lemon Confit\nToasted Couscous\, Caramelized Lemons\, Onions and Fragrant Spices\n\nGateau Marocain\nFlourless Citrus Cake With Almonds and Pistachio Nuts\n \n 
URL:https://epicureansb.com/event/tastes-and-tales-of-morocco-with-robin-goldstein/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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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:20240510T180000
DTEND;TZID=America/Los_Angeles:20240510T203000
DTSTAMP:20260425T204127
CREATED:20240301T200145Z
LAST-MODIFIED:20240503T202006Z
UID:10000256-1715364000-1715373000@epicureansb.com
SUMMARY:ESB Dinner Party ~ May 2024
DESCRIPTION:“ESB Dinner Party”\nFounders Amy Baer and Keith Robinson are launching a new series of dinners\, we fondly call “ESB Dinner Party”. \nChef Amy will prepare some of her favorite dishes\, a mix of shared and individually plated courses that change for each dinner party event. As always with Amy’s cuisine\, we’ll start the evening with fresh baked bread and salted French butter for the table! Along with seasonal produce\, you’ll likely enjoy one of her recent favorite seafood creations\, some handmade pasta\, and red meat fitting for a special bottle. \nGoing back to our core of offering private events with curated cuisine and gracious hospitality- these dinners\, limited to 12 guests\, will be held inside the Kitchen at Chef Amy’s residence and highlight inspiring ingredients and exciting dishes. A welcome beverage will be included\, and dinners are BYOB! \nIn these communal small group “member-only” dinners\, guests will experience\, first hand meal preparations\, cooking techniques\, share culinary experiences get to know other members while enjoying a private curated chef’s table experience similar to David Chang’s Netflix series “Dinner Time Live”. \nMenu Coming Soon!\n 
URL:https://epicureansb.com/event/esb-dinner-party/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
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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:20240518T110000
DTEND;TZID=America/Los_Angeles:20240518T130000
DTSTAMP:20260425T204127
CREATED:20240301T191215Z
LAST-MODIFIED:20240514T154157Z
UID:10000255-1716030000-1716037200@epicureansb.com
SUMMARY:Roll with Me\, Sushi!
DESCRIPTION:Roll with Me\, Sushi! \nWith Chefs PA Tremblay and Amy Baer\nChef Amy Baer and Chef PA Tremblay share a love of food education\, Japanese Cuisine\, 90’s Rock\, Stinky French Cheese\, and so much more; so it only seems fitting that they join forces and fervor to offer ESB  Members a fun filled day of Sushi Rolls! \nAt this hands on class\, Guests will learn the ease of maki sushi rolling; including seafood preparation\, and basic cuts for a variety of vegetables. Once all the seafood and vegetables are ready to go\, the Sushi party begins! With mats\, sushi rollers\, and variety of seafood\, sauces\, vegetables\, and perfectly cooked sushi rice\, (chef’s kiss!) guests will form their own sushi rolls to be enjoyed at the end of the class. \nLove sushi\, but don’t love raw seafood\, or are vegetarian? We’ve got you covered! Between all the vegetable options\, and the cooked seafood options\, we’ll accommodate all dietary preferences! \nIn addition\, Chef PA will also demonstrate his easy Tempura recipe\, so guests will also have the opportunity to create the ever delicious and desirable Tempura sushi rolls! \nThere will be Rosé\, Sake\, Yuzu Spritzes\, Green Tea\, and more!
URL:https://epicureansb.com/event/roll-with-me-sushi/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/03/IMG_3268.jpeg
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:20240817T180000
DTEND;TZID=America/Los_Angeles:20240817T203000
DTSTAMP:20260425T204127
CREATED:20240621T170749Z
LAST-MODIFIED:20240719T174439Z
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SUMMARY:Whiskies of America & The Foods to Boot
DESCRIPTION:Whiskies of America & The Foods to Boot\n“Too much of anything is bad\, but too much good whiskey is barely enough” – Mark Twain \nWise words from a wise man… whisky is one of the most popular alcohols in the world. And In the wide world of American whisky\, there are many classifications\, styles and origins. \nJoin us for a Summer evening of Whisky and delectable cuisine inspired by the flavors of the Bourbon Trail and American Regional Cuisine! Experience an enlightening whisky tasting led by William Terry\, a renowned Whisky Enthusiast and owner of Titan Beverage. \nThe dinner will start with a bright and refreshing Whisky cocktail to open your palette\, and from there the enlightenment continues! You’ll taste through top-rated and award-winning whiskies from New York\, Kentucky\, Texas\, Colorado\, and California\, and end with a night-cap cocktail fitting for a cozy\, inviting\, summer evening. \nChef Amy and her team are as happy as hogs in mud to prepare an All-American multi-course meal inspired by each state’s iconic dishes\, ingredients\, and cooking styles. From Colorado Elk Skewers\, to Roasted Pasillas with Brisket\, to Charred Avocado & Citrus Salad (…what’s more Californian than that?). The dinner will have both individually plated and shared components that pair with the featured spirits. \nSo throw your hat over the windmill\, and join us for a what will be a fun and delicious summer evening of Whiskies and Fine American Fare. \nDinner Menu\nCALIFORNIA\nCharred Avocado Salad w/Cilantro Mayo\, Peaches\, Citrus-Honey Vinaigrette\n-Ammunition Bourbon- finished in Napa Cabernet barrels\nCOLORADO\nGrilled Elk Skewers with Creamed Corn & Dandelion Greens Salad\n-Smokeye Hill Barrel Proof Bourbon-\nTEXAS\nPulled Pork Panucho w/Jalapeño Crema & Cowboy Caviar\n-Yellow Rose Outlaw Bourbon- (100% corn mash bill)\nKENTUCKY\nBeef Brisket w/Bourbon BBQ Sauce & Benedictine Wedge\n-Frank August Small Batch Bourbon-\nNEW YORK\nCheesecake Mousse filled Zeppole w/ Salted Carmel\n-Widow Jane Decadence Bourbon- finished in Vermont maple syrup barrels\nImmerse yourself in the rich variety of whiskies and gain a deeper appreciation of their nuanced flavors throughout the evening!
URL:https://epicureansb.com/event/whiskies-of-america-the-foods-to-boot/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cocktails,Dinner,Education,Epicurean Santa Barbara,Spirits
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/06/BBF3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241109T110000
DTEND;TZID=America/Los_Angeles:20241109T140000
DTSTAMP:20260425T204127
CREATED:20240830T163532Z
LAST-MODIFIED:20241018T140248Z
UID:10000266-1731150000-1731160800@epicureansb.com
SUMMARY:Hands on Ricotta Gnocchi Class
DESCRIPTION:Hands-on Ricotta Gnocchi Class\nLearn to make the lesser known (but no less delicious) pillowy and supple Ricotta Gnocchi! \nAt this part hands-on\, part demonstration class\, students will be guided through the entire gnocchi process\, from making the dough\, to rolling\, boiling and tossing\, (and eating) these delicious morsels. \nThe class will be led by Julia Cushing\, a chef-educator with a specialty in pasta. Julia recently spent a summer in Umbria\, Italy where she was sous chef to a prominent private chef in the area. Her love for pasta and pasta making skills continued to grow during these months\, and upon her return\, she has shared her newfound skillsets through Italian cooking classes at Apples to Zucchini Cooking. As a self-proclaimed a pasta fanatic\, pasta was the first dish she learned to make when she was 6 years old. \nThe morning will start with a dough demonstration\, where Julia will share her secret recipe\, ingredients and authentic pasta making tips while making the dough from start to finish. Guests will break up into small teams and the gnocchi rolling party beings!! Once the gnocchis a ready\, Julia will demonstrate a savory tomato based sauce. After the pasta making is complete\, we’ll cook the gnocchi\, toss them in the sauce\, and enjoy a group luncheon with a side salad and fresh bread for sopping up all the remaining sauce. Beverages will also be served! \nJoin us! And Learn the technique behind this elegant and delicious recipe\, and share with friends during the upcoming holiday!
URL:https://epicureansb.com/event/hands-on-ricotta-gnocchi-class/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/08/pasta_esb2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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