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X-WR-CALDESC:Events for Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20200708T180000
DTEND;TZID=America/Los_Angeles:20200708T203000
DTSTAMP:20260620T150435
CREATED:20200620T152250Z
LAST-MODIFIED:20200710T201136Z
UID:10000058-1594231200-1594240200@epicureansb.com
SUMMARY:Dish Up The Perfect Date!
DESCRIPTION:Dish Up The Perfect Date!\nFeaturing Samsara Wines & Epicurean Santa Barbara\nAt a private residence setting with ocean views limited to 12 guests\, taste through Samsara’s current and library vintages with Winemaker Matt Brady and Sommelier Lily Hays\, and observe and enjoy an elegant three-course dinner by ESB Founder\, Amy Baer Robinson. A perfect evening whether you are with a friend\, a loved one or dining solo! \nSamsara Wine Co. produces small lots of Pinot Noir\, Syrah\, Grenache and Chardonnay from carefully selected micro-sites within Sta. Rita Hill’s most distinctive vineyards. Their low-intervention\, pure approach to winemaking creates complex\, textural wines that perfectly balance power and elegance.\n \nGuests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nEach course will include both a conversation about the wine\, and a culinary demonstration of the featured dish. The event will cover even the finer details\, such as how to create an easy and attractive table-scape\, how to pick and pair appropriate wines\, and how to plan\, prepare\, and create a meal that brings the fine-dining restaurant experience to your own home (without the stress and extra clean-up!) At this seated\, interactive experience\, guests will enjoy three courses with four different wines\, and will take home recipe packets and preparation lists\, so that you\, too\, can recreate this date-worthy meal for a loved one! \n \n \nMenu\nPoached Lobster Salad with Vanilla Citrus Vinaigrette\nFarmer’s Market Stone Fruit\, Spring Mix\, Avocado\n2019 ROSÉ of MOURVÉDRE and GRENACHE\, SANTA BARBARA COUNTY\nHarissa Roasted Chicken Thigh with Tahini-Carrot Puree\nStewed Summer Vegetables\, Crispy Chickpeas\, Watercress\, Feta\n2014 PINOT NOIR – RANCHO LA VIÑA VINEYARD\, STA. RITA HILLS\nand 2014 SYRAH – MELVILLE VINEYARD\, STA. RITA HILLS\nWarm Camembert and Accoutrements\nThyme-Infused Honey\, Miso Glazed Cashew Corn\, Fresh Peaches\, Brioche\n2018 CHARDONNAY – STA. RITA HILLS\n*Menu Subject to Change based on ingredient availability\nMatt Brady first fell in love with Santa Barbara wine country as a college student at the University of California Santa Barbara. During that time\, He used available weekends to explore all that Santa Barbara County has to offer including\, of course\, wine tasting and wine education. Matt joined SAMsARA Wine Co. and took over winemaking duties in 2016\, after serving as Head Winemaker at Jaffurs Winery. His winemaking philosophy of minimum interference and maximum patience were a perfect match for SAMsARA’s award winning style. He especially loves spending time in the vineyards working with the farmers and vineyard managers to maximize the potential of the esteemed growing sites. \n\nLily Hays is the Director of Hospitality and Education for SAMsARA. She grew up in Santa Barbara and has always loved the wines of the area. After college\, she moved to Lake Tahoe to ski for a winter and then stayed there for 9 years during which time she completed her Certified Sommelier certification and UC Davis Viticulture and Enology Extension Certificate\, while working at the Lone Eagle Grille as a sommelier. Sommelier life made her realize how much she loves educating people about wines from around the world and continuing to learn with every new bottle opened. \nAmy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena\, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, as well as James Beard Award winning chef Chef Kwame Onwuachi. In addition\, she has created and helmed meals and hors d’oeuvres for several ESB events and provides Meal Preparation and Private Chef services to members of Epicurean Santa Barbara.
URL:https://epicureansb.com/event/dish-up-the-perfect-date/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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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:20200724T173000
DTEND;TZID=America/Los_Angeles:20200724T183000
DTSTAMP:20260620T150435
CREATED:20200620T150902Z
LAST-MODIFIED:20200710T201125Z
UID:10000056-1595611800-1595615400@epicureansb.com
SUMMARY:Winemaker Evening: Orion Stang of Dilecta Wines
DESCRIPTION:Join us for an evening with Orion Stang of Dilécta Wines\nLive In-person & Virtual Experience!\nIn Person…This event is open to 10 guests. Guests will have a designated space at the venue\, and ESB will provide individually plated bites and cheeses to enjoy alongside the wines. This event will be held at a private residence in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! \nThe Virtual Tasting Experience (ideal for 2 people): If you opt for the virtual experience\, on Friday afternoon\, you will pick up your tasting kit which includes four 4-oz tasting bottles and paired bites. One tasting is ideal for two people! (But why\, my friends\, would you want to share?) At 5:30pm on Friday\, July 24th\, you will sign into the zoom meeting where Orion will lead you through the hour long tasting! Afterward\, if you wish to purchase bottles Orion will take orders directly\, and additional wine can be purchased at the event. \nDilecta is a boutique winery of handcrafted Rhone Wines. Utilizing his culinary background\, Orion found a way to bridge the culinary education he received in Italy and at the CIA into the world of wine. Starting in Vineyard Management\, Orion began his winemaking career working under the guidance of Eric Jensen at Booker Vineyards where he eventually took on the position of Assistant Winemaker. With the completion the 2011 vintage\, he decided to leave Booker to start his own label. His bottles and interior facade of his tasting room feature incredible post-modern artwork by his mother. \n  \n \nFeatured Wines\n2018 MADDIE\n100% VIOGNIER\nBIEN NACIDO + LA VISTA + CALIZA VINEYARDS\n2017 TILLER\n100% GRENACHE\nBIEN NACIDO + MURMUR VINEYARDS\n2017 MATCH\n51% SYRAH 49% GRENACHE\nHARRISON CLARKE + BIEN NACIDO + MURMUR VINEYARDS\n2017 COOKIE\n85% PETITE SIRAH 15% SYRAH\nFRENCH CAMP + BIEN NACIDO VINEYARDS\n\n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-orion-stang-of-dilecta-wines/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Virtual / Online,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/Epicurean11-4-18_jhanastudio32of140-2.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200724T190000
DTEND;TZID=America/Los_Angeles:20200724T213000
DTSTAMP:20260620T150435
CREATED:20200620T151515Z
LAST-MODIFIED:20200710T201115Z
UID:10000057-1595617200-1595626200@epicureansb.com
SUMMARY:Winemaker Dinner: Orion Stang of Dilecta Wines
DESCRIPTION:Private 4-Seat Winemaker Dinner\n Orion Stang of Dilécta Wines\nFollowing the live Dilécta wine tasting.  Join Orion for an even more exclusive and elevated experience with a 5-Course Wine dinner\, limited to 4 guests. ESB Founder Amy Baer Robinson will design with Orion (who also has a culinary background) a dinner featuring beautiful flavors of gourmet cuisine that will pair in perfect harmony with Dilécta Wines\, bringing out the best of both. The dinner will also include additional current and Library vintages from Dilécta\, not featured in the tasting. \n \nFeatured Wines\n2018 MADDIE\n100% VIOGNIER\nBIEN NACIDO + LA VISTA + CALIZA VINEYARDS\n2017 TILLER\n100% GRENACHE\nBIEN NACIDO + MURMUR VINEYARDS\n2017 MATCH\n51% SYRAH 49% GRENACHE\nHARRISON CLARKE + BIEN NACIDO + MURMUR VINEYARDS\n2017 COOKIE\n85% PETITE SIRAH 15% SYRAH\nFRENCH CAMP + BIEN NACIDO VINEYARDS\n…and more!\n  \nAmy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena\, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, as well as James Beard Award wining chef Chef Kwame Onwuachi. In addition\, she has created and helmed meals and hors d’oeuvres for several ESB events.
URL:https://epicureansb.com/event/winemaker-dinner-orion-stang-of-dilecta-wines/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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