Sous Vide Demonstration
2023-06-29 18:00 - 20:00 (America/Los_Angeles) | TBD, Santa Barbara, CA, United States
Sous Vide Demonstration
Intrigued by Sous Vide cooking?
Wondering if you should invest in another kitchen tool?
Here 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!
Why Sous Vide?
You 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.
So 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.
Menu
Sous Vide Salmon 2 Ways:
Chilled Salmon Salad with Dill Aioli and Market Greens
Seared Salmon Over Wild Rice
Sous Vide New York Strip
Melted Leeks and Herb Vinaigrette
Sous Vide Carnitas Tacos

More info coming..!

Wood-Fired Oven Dinner
2023-07-13 17:30 - 20:00 | Private Residence, Santa Barbara, CA, 93110, United States
Wood-Fired Oven Dinner
Experience 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!
Amy 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.
Plates will be shared-2 per person. (Single registrations will be plated individually).
Menu
Wood-Fired Pita with Spreads
White Bean Hummus, Romesco, Labneh
FireBrick’s Grilled Oysters
Whole Grilled Maitake Mushroom
Dashi Aioli and Herb Vinaigrette
Wood-fired Chicken 2 Ways
Sage Pomme Puree, Roasted Carrots, Pan Sauce
Wood-Fired Strawberries
Grilled Pound Cake
Thai Basil Custard

Vino d'Italia! ~ Italian Wine Dinner
2023-08-19 18:00 - 21:00 | Private Residence Montecito, Montecito, CA, 93108, United States
¡Vino de d’Italia!
Italian Wine Dinner
Time to immerse yourself in the world of Italian Wine and Food!
After 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!
Starting 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.
Mike 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.
Wine list and Menu coming soon…Saluti!

Blind Tasting - Rhone Varietals
2023-09-29 17:30 - 19:00 | TBD, Santa Barbara, CA, United States
Let’s enlighten our palates with a Blind Wine Tasting!
Perfect for beginners, novices, and educated wine enthusiasts alike, this seated tasting will highlight Rhone Varietals from different regions around the world.
Led 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!

The 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?
PRIVATE – MEMBERS ONLY
Non-members please inquire by email.

ESB's Taste of Japan
2023-10-21 17:30 - 20:00 | TBD, Santa Barbara, CA, United States
ESB’s Taste of Japan
Amy 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.
Chef 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.
From 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.
…And no worries, friends, Fugu is not on the menu! MENU COMING SOON!

Sockeye Salmon Demonstration & Luncheon: Chef PA Tremblay
2023-10-29 11:30 - 14:00 | Santa Barbara Middle School, 1321 Alameda Padre Serra, Santa Barbara, CA, 93101, United States
Sockeye Salmon Demonstration with Chef PA Tremblay
Salmon 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!
Sockeye 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.

Day Trippers Wine Tasting and Lunch in Los Olivos
2024-03-16 11:00 - 16:00 | Los Olivos, Santa Barbara, CA, United States
Day Trippers Wine Tasting and Lunch in Los Olivos
Join us for a day of group wine tastings and lunch in Los Olivos!
The Epicurean team has curated a special day for club members and a great half day getaway into Wine Country.
The 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.
Following 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.”
The 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.
Guests 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.
The 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!

Tastes and Tales of Morocco with Robin Goldstein
2024-03-30 18:00 - 20:00 | Private Residence, Santa Barbara, CA, 93110, United States
Tastes and Tales of Morocco with Chef Robin Goldstein
Chef 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.

Moroccan 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.
The 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.

A 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.

The Menu
Moroccan-Style Roasted Carrot Salad with Avocado
Flatbread w/Herb Oil

Roasted Local Fish
Chermoula Sauce with Meyer Lemon Confit
Toasted Couscous, Caramelized Lemons, Onions and Fragrant Spices

Gateau Marocain
Flourless Citrus Cake With Almonds and Pistachio Nuts

ESB Dinner Party ~ May 2024
2024-05-10 18:00 - 20:30 | Private Residence, Santa Barbara, CA, 93110, United States
“ESB Dinner Party”
Founders Amy Baer and Keith Robinson are launching a new series of dinners, we fondly call “ESB Dinner Party”.
Chef 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.
Going 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!
In 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”.
Menu Coming Soon!

Roll with Me, Sushi!
2024-05-18 11:00 - 13:00 | SBMS Kitchen, 1321 Alameda Padre Serra, Santa Barbara, CA, 93103, United States
Roll with Me, Sushi!
With Chefs PA Tremblay and Amy Baer
Chef 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!
At 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.
Love 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!
In 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!
There will be Rosé, Sake, Yuzu Spritzes, Green Tea, and more!

Whiskies of America & The Foods to Boot
2024-08-17 18:00 - 20:30 | TBD, Santa Barbara, CA, United States
Whiskies of America & The Foods to Boot
“Too much of anything is bad, but too much good whiskey is barely enough” – Mark Twain
Wise 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.
Join 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.
The 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.
Chef 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.
So 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.
Dinner Menu
CALIFORNIA
Charred Avocado Salad w/Cilantro Mayo, Peaches, Citrus-Honey Vinaigrette
-Ammunition Bourbon- finished in Napa Cabernet barrels
COLORADO
Grilled Elk Skewers with Creamed Corn & Dandelion Greens Salad
-Smokeye Hill Barrel Proof Bourbon-
TEXAS
Pulled Pork Panucho w/Jalapeño Crema & Cowboy Caviar
-Yellow Rose Outlaw Bourbon- (100% corn mash bill)
KENTUCKY
Beef Brisket w/Bourbon BBQ Sauce & Benedictine Wedge
-Frank August Small Batch Bourbon-
NEW YORK
Cheesecake Mousse filled Zeppole w/ Salted Carmel
-Widow Jane Decadence Bourbon- finished in Vermont maple syrup barrels
Immerse yourself in the rich variety of whiskies and gain a deeper appreciation of their nuanced flavors throughout the evening!

Hands on Ricotta Gnocchi Class
2024-11-09 11:00 - 14:00 | SBMS Kitchen, 1321 Alameda Padre Serra, Santa Barbara, CA, 93103, United States
Hands-on Ricotta Gnocchi Class
Learn to make the lesser known (but no less delicious) pillowy and supple Ricotta Gnocchi!
At 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.
The 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.
The 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!
Join us! And Learn the technique behind this elegant and delicious recipe, and share with friends during the upcoming holiday!

Cooking For Real Life: Class #1
2025-01-28 18:00 - 20:00 | SBMS Kitchen, 1321 Alameda Padre Serra, Santa Barbara, CA, 93103, United States
Cooking For Real Life: Class #1
For many individuals, cooking is enjoyable, but can also be challenging. Sometimes you don’t have patience for time-consuming, finicky recipes, don’t have the time to plan out meals in advance, or are timid to try new recipes or techniques…But as Epicureans, we have standards, and still require something satisfying for dinner each night.
So to assist with this conundrum, ESB is offering a series of 3 cooking classes, led by Chef Amy, which are designed to transform you into a culinary god or goddess!
…Ok, not quite; BUT what the series intends to do is to give you the knowledge, training, and chef’s insight to enhance your home cooking. With reliable delicious recipes, professional tips, a constant flow of advice, shortcuts, and guidance throughout the cooking process, it’s like Culinary school, but without the french accents, constant battle call of “Yes Chef!”, and hour of dishwashing.
In each class, you’ll work in groups of up to four participants to create 3-4 different dishes, while learning proper techniques, efficient practices, and allowing for some creativity. After a group meal, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week!
You’ll leave with valuable cooking tips used by chefs in restaurants and in catering, as well tricks for quick meal prep, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes, or something a little more special for company and friends.
Expect to learn:

Easy, (and nourishing) meals that don’t require complicated techniques or endless measurements
Efficient cooking methods that maximize flavor and limit dishes and unnecessary work
Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)
How to balance “from-scratch” cooking with smart shortcuts for quick, well-executed dishes

We’ll start with a brief instructional review of the dishes; with demonstrations when needed, and then and then off you go!
These sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun!
Menu to Come!

Cooking For Real Life: Class #2
2025-02-22 11:00 - 14:00 | SBMS Kitchen, 1321 Alameda Padre Serra, Santa Barbara, CA, 93103, United States
Cooking For Real Life: Class #2
At the 2nd Session of Cooking for Real Life, we’ll explore the delicious world of Pastas and Sauces. With simple techniques of pasta cookery, and easy formulas for delicious sauces, you’ll make ‘Pasta Night’ will become on the favorite evening of the week!
In small groups we’ll create the following recipes:

One-Pot Macaroni Gratin with Gruyere (Demonstration)
30-Minute Ragu Bolognese
Pasta Primavera with Light Alfredo Sauce

Once all the pastas are ready, we’ll enjoy the fruits of our labor with wine, salad, and Fresh baked bread to sop up all the deliciousness! Then take home extra sauce and pasta for meals later in the week!
For many individuals, cooking is enjoyable, but can also be challenging. Sometimes you don’t have patience for time-consuming, finicky recipes, don’t have the time to plan out meals in advance, or are timid to try new recipes or techniques…But as Epicureans, we have standards, and still require something satisfying for dinner each night.
So to assist with this conundrum, ESB is offering a series of 3 cooking classes, led by Chef Amy, which are designed to transform you into a culinary god or goddess! Ok, not quite; BUT what the series intends to do is to give you the knowledge, training, and chef’s insight to enhance your home cooking. With reliable delicious recipes, professional tips, a constant flow of advice, shortcuts, and guidance throughout the cooking process, it’s like Culinary school, but without the french accents, constant battle call of “Yes Chef!”, and hour of dishwashing.
In each class, you’ll work in groups of up to four participants to create 3-4 different dishes, while learning proper techniques, efficient practices, and allowing for some creativity. After a group meal, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week! You’ll leave with valuable cooking tips used by chefs in restaurants and in catering, as well tricks for quick meal prep, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes, or something a little more special for company and friends.
Expect to learn:

Easy, (and nourishing) meals that don’t require complicated techniques or endless measurements
Efficient cooking methods that maximize flavor and limit dishes and unnecessary work
Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)
How to balance “from-scratch” cooking with smart shortcuts for quick, well-executed dishes

We’ll start with a brief instructional review of the dishes; with demonstrations when needed, and then and then off you go!
These sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun!
Menu to Come!

Dinner, Demo and Opera with Chef Lucrezia Cannito
2025-03-30 16:30 - 19:30 | TBD, Santa Barbara, CA, United States
Italian Demonstration, Dinner & Opera
with Chef Lucrezia Cannito from Florence, Italy!
Awaken your senses! Join us for a fun-filled evening with Chef Lucrezia Cannito, who is traveling all the way from Florence, Italy to share her passion for authentic Italian cooking with members of Epicurean Santa Barbara!
Lucrezia, the dynamic force behind Opera in the Kitchen, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist, sommelier, and swing dancer, her infectious energy, artistry, and deep knowledge of Italian cuisine shine through in every dish.
During this demonstration with Lucrezia, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner.
Lucrezia’s cooking school, Opera in the Kitchen, has been featured in both Vanity Fair and the New York Times, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine.
Don’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food, education, lively conversation, last but certainly not least, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB!
Guests are encouraged to bring their favorite or finest apron to the event!

Cooking For Real Life: Class #3
2025-04-26 11:00 - 14:00 | SBMS Kitchen, 1321 Alameda Padre Serra, Santa Barbara, CA, 93103, United States
Cooking For Real Life: Class #3
Spring Fling: Roast Chicken & Fresh Flavors of the Season
In the final session of our cooking series, we’re welcoming the vibrant flavors of Spring with a selection of Chef Amy’s favorite seasonal recipes. Think tender spring peas, favas, fresh aromatic herbs,crispy roast chicken, caramelized root vegetables, and of course, a delightful sweet treat to round things off! This class will be a fun mix of demonstration and hands-on participation. Guests will collaborate in teams to prepare the dishes, culminating in a communal meal where everyone can enjoy the fruits (and vegetables!) of their labor.
Whipped Ricotta Toasts with Spring Vegetables

“Zuni” Style Crispy Roast Chicken (in under an hour!)
With Crouton Salad, Arugula, and Lemon Vinaigrette

Roast Carrots with Toasted Almonds and Goat Cheese

Blueberry Biscuits with Honey Butter

For many individuals, cooking is enjoyable, but can also be challenging.
Sometimes you don’t have patience for time-consuming, finicky recipes, don’t have the time to plan out meals in advance, or are timid to try new recipes or techniques.
…But as Epicureans, we have standards, and still require something satisfying for dinner each night.
So to assist with this conundrum, ESB is offering a series of 3 cooking classes, led by Chef Amy, which are designed to transform you into a culinary god or goddess!
…Ok, not quite; BUT what the series intends to do is to give you the knowledge, training, and chef’s insight to enhance your home cooking. With reliable delicious recipes, professional tips, a constant flow of advice, shortcuts, and guidance throughout the cooking process, it’s like Culinary school, but without the french accents, constant battle call of “Yes Chef!”, and hour of dishwashing.
In each class, you’ll work in groups of up to four participants to create 3-4 different dishes, while learning proper techniques, efficient practices, and allowing for some creativity. After a group meal, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week!
You’ll leave with valuable cooking tips used by chefs in restaurants and in catering, as well tricks for quick meal prep, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes, or something a little more special for company and friends.
Expect to learn:

Easy, (and nourishing) meals that don’t require complicated techniques or endless measurements
Efficient cooking methods that maximize flavor and limit dishes and unnecessary work
Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)
How to balance “from-scratch” cooking with smart shortcuts for quick, well-executed dishes

We’ll start with a brief instructional review of the dishes; with demonstrations when needed, and then and then off you go!
These sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun!

Wood-Fired Pizza Class with Chef Arturo Ruiz
2025-06-01 11:00 - 14:00 | TBD, Santa Barbara, CA, United States
Wood-Fired Pizza Class with Chef Arturo Ruiz
We did the math…Chef Arturo has rolled, fired, and perfected over 100,000 pizzas in his career. Yes, you read that right. If you want to learn how to make amazing pizza, this is your guy!
Join us for a lively, hands-on afternoon outdoors, centered around the crackling heat of a wood-fired oven. You’ll learn to roll out dough like a pro, craft your own custom pizzas with a spread of delicious toppings, and fire them to perfection with expert guidance from Chef Arturo Ruiz of Firebrick Pizza. Prefer to watch, cheer on your friends and enjoy the fruits of theirs (and Chef Arturo’s) pizza-slinging skills! That’s fine too!
After all the fun, we’ll gather for a relaxed al fresco lunch featuring your freshly made pizzas, seasonal salad, and homemade cookies. BYOB wine is welcome, so bring your favorite bottle to sip and share!
You’ll head home with extra dough and toppings—or a bonus pizza or two to enjoy later. This class is perfect for pizza lovers of all levels who want to get their hands floury, learn .

The Secrets of Cioppino Revealed
2026-01-15 18:00 - 20:00 | Kiva Chapala, 1221 Chapala St, Santa Barbara, CA, 93101
The Secrets of Cioppino Revealed
A generous, wine-kissed seafood stew meant to be eaten with bread, spoons, and zero restraint.
Ahh…Cioppino! The rich, comforting, rustic seafood stew simmered in a tomato and wine broth, traditionally served with crusty bread. You might think this dish is Italian.  Well, there is a deeper story! One that reveals itself best slowly, over heat, conversation, and a shared table.
We’re delighted that Chef PA Tremblay, a longtime Club favorite, will be guiding us through the evening from the kitchen, bringing his steady hand, signature humor and culinary expertise to the pot. The evening will start with a bite and beverage, followed by a Cioppino demonstration, start to finish, and Full Cioppino Dinner with Sides to complement.
Join us for a delicious and enlightening experience that’s rich, communal, and meant to be lingered over.

Cheese & Charcuterie with Tina Lebar
2026-02-01 16:00 - 18:00 | TBD, Santa Barbara, CA, United States
Cheese & Charcuterie with Tina Lebar
Join us for a beautifully curated cheese & charcuterie experience! Part tasting, part education, and deeply grounded in craft.
We’re delighted to welcome Tina Lebar, co-owner of Paradise Pantry, for an afternoon devoted to exceptional cheese and the skills behind a truly great board.
Paradise Pantry has earned its reputation as the finest cheese shop for miles around through decades of dedicated sourcing by Tina and her co-owner, Chef Kelly, in pursuit of fascinating cheeses from producers across the world.
Star the afternoon off with a generous tasting of cheese, charcuterie and accoutrements featuring rare, high-quality selections; both imported and domestic, sourced from exceptional producers. Tina will then walk us through how and why certain combinations work; Covering balance, contrast, pacing, and presentation; so you leave with a clear framework you can use again and again at home.
Additionally, guests may pre-purchase the cheese and charcuterie take-home kit featuring three exceptional selections each of cheese and salumi, sourced from both domestic and imported producers. These are truly special finds you won’t see at your local shop; as Tina works directly with boutique distributers and small farms, giving her access to rare, thoughtfully crafted cheeses and cured meats.
Take it home and create your own eye-catching grazing board to share with friends or loved ones, for an evening that feels both special and celebratory (hello, Valentine’s Day!).

Cioppino with Chef Amy Baer - Demonstration + Dinner
2026-03-05 18:00 - 20:00 | Gravesend Wine Merchant & Eatery, 1835 Spring Street, Paso Robles, 93446, United States
The Secrets of Cioppino with
Chef Amy Baer
A generous, wine-kissed seafood stew meant to be eaten with bread, spoons, and zero restraint.
Ahh…Cioppino! The rich, comforting, rustic seafood stew simmered in a tomato and wine broth, traditionally served with crusty bread. You might think this dish is Italian. Well, there is a deeper story! One that reveals itself best slowly, over heat, conversation, and a shared table. Chef Amy Baer will be leading a demonstration of this famous stew.
The evening will start with a bite and glass of wine, followed by a Cioppino demonstration and a full Cioppino dinner with two complementary sides, plus dessert.
This dinner offers a chance at a firsthand experience to learn and enjoy thoughtfully sourced seafood prepared with care and shared around the table.

Opera in the Kitchen with Lucrezia Cannito
2026-03-17 18:00 - 21:00 | TBD, Santa Barbara, CA, United States
Italian Demonstration, Dinner & Opera
with Chef Lucrezia Cannito from Florence, Italy!
Awaken your senses!
Once again, Lucrezia Cannito, founder of “Opera in The Kitchen” is is traveling all the way from Florence, Italy to share her passion for authentic Italian cooking and music with members of Epicurean Santa Barbara!
Lucrezia, the dynamic force behind Opera in the Kitchen, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist, sommelier, and swing dancer, her infectious energy, artistry, and deep knowledge of Italian cuisine shine through in every dish.
During this demonstration with Lucrezia, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner.
Lucrezia’s cooking school, Opera in the Kitchen, has been featured in both Vanity Fair and the New York Times, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine.
Don’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food, education, lively conversation, last but certainly not least, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB!
Guests are encouraged to bring their favorite or finest apron to the event!
