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DTSTART;TZID=America/Los_Angeles:20260321T110000
DTEND;TZID=America/Los_Angeles:20260321T123000
DTSTAMP:20260525T045558
CREATED:20260301T203415Z
LAST-MODIFIED:20260314T041952Z
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SUMMARY:Mind\, Body\, Spirit\, Food
DESCRIPTION:Mind\, Body\, Spirit\, Food\nWith Cookbook Author\, & Recipe Developer Nicki Sizemore \nEpicurean Santa Barbara welcomes acclaimed chef\, educator\, and author Nicki Sizemore all the way from New York for an inspiring morning demonstration and conversation celebrating her new book\, Mind\, Body\, Spirit\, Food. Part cookbook\, part meditation\, this deeply nourishing work invites home cooks to slow down\, reconnect with the kitchen\, and rediscover cooking as a source of joy\, creativity\, and well-being. \n \n**Members may pre-purchase the cookbook in advance to guarantee their copy\, or purchase at the event for the retail price of $30.  \nLimited copies will be available onsite\, so advance purchase is highly recommended to ensure you take one home! \nNon-member registrations include a copy of the cookbook with admission. \nDrawing on more than two decades in the culinary world\, and her personal journey from burnout to renewed purpose\, Nicki will share how simple mindfulness practices can transform everyday meals into meaningful rituals. Every recipe (all naturally gluten-free) is paired with a grounding intention and adaptable variations\, encouraging flexibility\, presence\, and pleasure in the process. \nGuests will enjoy a welcome bite and beverage\, an intimate talk and Q&A\, followed by a live culinary demonstration and tasting of one of Nicki’s signature recipes.  \nJoin us for a restorative\, delicious morning that nourishes mind\, body\, and spirit\, and leaves you inspired to cook with renewed intention at home! \nNicki Sizemore is the author of Mind\, Body\, Spirit\, Food: Adaptable Recipes and Grounding Meditations for Preparing Meals with Joy and Intention\, released in January 2026. An East Coast based trained chef\, cookbook author\, and educator\, she brings more than two decades of experience in the food industry to her work\, bridging mindfulness and cooking in practical\, accessible ways. Her work has appeared in The Washington Post\, Parents\, Better Homes & Gardens\, Goop\, Real Simple\, EatingWell\, Fine Cooking\, and other publications. Nicki is also the author of Fresh Flavors for the Slow Cooker (Storey Publishing\, 2019)\, Build-a-Bowl (Storey Publishing\, 2018)\, and The Food Processor Family Cookbook (Sonoma Press\, 2016). Through her Mind\, Body\, Spirit\, FOOD newsletter and podcast—and her longtime blog\, From Scratch Fast—she shares recipes\, rituals\, and tools designed to bring more presence\, ease\, and joy into the everyday act of cooking and eating. Find her at nickisizemore.com and @nickisizemore. \n \n 
URL:https://epicureansb.com/event/mind-body-spirit-food/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250601T110000
DTEND;TZID=America/Los_Angeles:20250601T140000
DTSTAMP:20260525T045558
CREATED:20250502T183518Z
LAST-MODIFIED:20250502T193628Z
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SUMMARY:Wood-Fired Pizza Class with Chef Arturo Ruiz
DESCRIPTION:Wood-Fired Pizza Class with Chef Arturo Ruiz\nWe 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!  \nJoin 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! \nAfter 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! \nYou’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 .
URL:https://epicureansb.com/event/wood-fired-pizza-class-with-chef-arturo-ruiz/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250426T110000
DTEND;TZID=America/Los_Angeles:20250426T140000
DTSTAMP:20260525T045558
CREATED:20250321T172150Z
LAST-MODIFIED:20250415T002302Z
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SUMMARY:Cooking For Real Life: Class #3
DESCRIPTION:Cooking For Real Life: Class #3\nSpring Fling: Roast Chicken & Fresh Flavors of the Season\nIn 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. \nWhipped Ricotta Toasts with Spring Vegetables\n\n“Zuni” Style Crispy Roast Chicken (in under an hour!)\nWith Crouton Salad\, Arugula\, and Lemon Vinaigrette\n\nRoast Carrots with Toasted Almonds and Goat Cheese\n\nBlueberry Biscuits with Honey Butter\n\nFor many individuals\, cooking is enjoyable\, but can also be challenging.\nSometimes 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.\n…But as Epicureans\, we have standards\, and still require something satisfying for dinner each night. \nSo 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! \n…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. \nIn 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!\nYou’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. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n 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!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese 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! 
URL:https://epicureansb.com/event/cooking-for-real-life-class-3/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250222T110000
DTEND;TZID=America/Los_Angeles:20250222T140000
DTSTAMP:20260525T045558
CREATED:20250112T162128Z
LAST-MODIFIED:20250131T131210Z
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SUMMARY:Cooking For Real Life: Class #2
DESCRIPTION:Cooking For Real Life: Class #2\nAt 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! \nIn small groups we’ll create the following recipes: \n\nOne-Pot Macaroni Gratin with Gruyere (Demonstration)\n30-Minute Ragu Bolognese\nPasta Primavera with Light Alfredo Sauce\n\n\nOnce 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! \nFor 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. \nSo 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. \nIn 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. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n 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!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese 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! \nMenu to Come! 
URL:https://epicureansb.com/event/cooking-for-real-life-class-2/
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/2025/01/cooking-chefs.jpg
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:20241215T110000
DTEND;TZID=America/Los_Angeles:20241215T120000
DTSTAMP:20260525T045558
CREATED:20241115T133445Z
LAST-MODIFIED:20241123T152952Z
UID:10000268-1734260400-1734264000@epicureansb.com
SUMMARY:Olive Oil Tasting & Pairing with Elise Magistro of Luretík
DESCRIPTION:Olive Oil Tasting & Pairing with Elise Magistro of Luretík\nElevate your understanding of extra virgin olive oil with a curated tasting led by expert Elise Magistro  founder of award-winning Luretík Olive Oils\, estate grown in Santa Ynez. \nHave you ever wondered how to evaluate the quality of olive oil? Or which variety to choice for finishing your grilled vegetables? Or why some oils give you that distinctive “tickle” in the back of your throat? \nElise will answer these questions and more in this immersive session designed to deepen your understanding of olive oil’s complexity and versatility. \nIn this tasting\, you’ll explore five unique olive oils paired with three different food items. Elise will guide you through the production process\, the distinct styles of olive oil\, and the art of tasting—think of it as a wine tasting\, but for olive oil! You’ll learn how to match the right oil to the right dish\, discover why “certified organic” matters\, and explore the subtle flavors that set premium olive oils apart. \nAt the end of the session\, guests will receive a bottle of 250 ml Sicily Luretík Olive Oil ($28 value)\, with the opportunity to purchase additional bottles on-site. \nCan’t make it to the event but want to experience Luretík’s exceptional olive oils? Luretík is offering ESB Members and Friends 20% off their first order of Luretík Olive Oils! Enter code: EPICUREAN20 at checkout. \n \n 
URL:https://epicureansb.com/event/olive-oil-tasting-paring-with-elise-magistro-of-luretik/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/11/ESB_Luretik1_small.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:20260525T045558
CREATED:20240830T163532Z
LAST-MODIFIED:20241018T140248Z
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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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240518T110000
DTEND;TZID=America/Los_Angeles:20240518T130000
DTSTAMP:20260525T045558
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240316T110000
DTEND;TZID=America/Los_Angeles:20240316T160000
DTSTAMP:20260525T045558
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
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/01/Vineyards-Santa-Ynez-Valley.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240217T110000
DTEND;TZID=America/Los_Angeles:20240217T140000
DTSTAMP:20260525T045558
CREATED:20231020T160924Z
LAST-MODIFIED:20240104T124606Z
UID:10000247-1708167600-1708178400@epicureansb.com
SUMMARY:ESB Cookbook Test Kitchen: The Eater Cookbook
DESCRIPTION:ESB Cookbook Test Kitchen:\nEater: “100 Essential Restaurant Recipes” Cookbook\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\nFive Minute Hummus with Crispy Cremini Mushrooms & Shawarma Spice\n(Zahav\, Philadelphia\, PA) \nShrimp and Jalapeno Hushpuppies with Cilantro Aioli\n(Compére Lapin\, New Orleans\, LA) \nZuni’s “Roast Chicken For Two” with Bread Salad\n(Zuni Café\, San Francisco\, CA) \nMushroom Adobo with Garlic Fried Rice\n(Kasama\, Chicago\, Il) \nBrussels Sprouts Larb\n(Night + Market Song\, Los Angeles\, CA) \nSpiced Rice Pudding with Fruit and Nut Dukkah\n(Bavel\, Los Angeles\, CA) \n\nThe Eater Cookbook is a collection of must-eat recipes from the most popular and influential restaurants across the country\, brought to you by food and dining culture brand Eater and its dedicated team of experts. \nFeaturing recipes from the best street carts to pillars of fine dining and everywhere in between\, the diverse\, powerhouse collection features recipes that have been carefully adapted for home cooks. Packed with expert advice from the chefs themselves\, the cookbook is a must-have for anyone who loves to dine out and wants to bring that magic home.
URL:https://epicureansb.com/event/esb-cookbook-test-kitchen-the-eater-cookbook/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch,Test Kitchen
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231029T113000
DTEND;TZID=America/Los_Angeles:20231029T140000
DTSTAMP:20260525T045558
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
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Santa Barbara Middle School 1321 Alameda Padre Serra Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6947802,34.437028
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221001T110000
DTEND;TZID=America/Los_Angeles:20221001T140000
DTSTAMP:20260525T045558
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
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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:20220930T113000
DTEND;TZID=America/Los_Angeles:20220930T113000
DTSTAMP:20260525T045558
CREATED:20220903T153606Z
LAST-MODIFIED:20220909T194057Z
UID:10000090-1664537400-1664537400@epicureansb.com
SUMMARY:Group Luncheon at The Dutchess in Ojai
DESCRIPTION:Group Luncheon at The Dutchess\nJoin us for a Group Luncheon at The Dutchess\, Ojai’s newest bakery and Burmese-themed restaurant! Here’s your opportunity taste several of the Burmese influenced menu items\, as well as their famous baked goods with ESB members. ESB founders Keith & Amy Robinson will choose a menu suited to attendees’ preferences. Guests are responsible for their own beverages. \nMenu\nTEA LEAF SALAD\nfermented tea leaves\, napa cabbage\, salanova lettuce\,\nTutti Frutti tomatoes\, sesame seeds\, peanuts\, fried shallots\, fried garlic\nCOCONUT CHICKPEA CURRY\nbraised greens\, chili oil\nTANDOORI CHICKEN\npickled onions\, green onions\, coconut rice\nVEGETABLE BIRYANI\nspiced basmati rice\, seasonal vegetables\, cashews\, cinnamon\, garlic\, ginger\, puff pastry\nCUCUMBER RAITA\nyogurt\, mint\, cilantro\nSTEAMED JASMINE RICE\nAnd more…!\n\nThe Dutchess is operated by the Rustic Canyon Restaurant Group from LA; known for some of the best restaurants such as Huckleberry\, it’s namesake Rustic Canyon\, and Cassia. The restaurant harnesses the talents of Chef Saw Naing\, (formerly of Bouchon and Tallula’s). \nEnjoy the scenic summer drive to Ojai\, make your way to the restaurant\, and enjoy the group dining experience with fellow members and founders Amy Baer and Keith Robinson. (Perhaps arrive early and purchase some stellar baked breads or pastries for dinner or breakfast the next day)\, bor enjoy a stroll around the block before or after the meal. One could visit the famous Bart’s Books Bookstore\, Blue Ojai for ceramics and Housewares\, Ojai Vineyard Tasting Room for…well\, you know\, or even The Heavenly Honey Company for some local honey.
URL:https://epicureansb.com/event/group-luncheon-at-the-dutchess-in-ojai/
LOCATION:The Duchess\, 457 E Ojai Ave\, Ojai\, CA\, 93023\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch,Travel
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4478094;-119.2420213
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Duchess 457 E Ojai Ave Ojai CA 93023 United States;X-APPLE-RADIUS=500;X-TITLE=457 E Ojai Ave:geo:-119.2420213,34.4478094
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220521T113000
DTEND;TZID=America/Los_Angeles:20220521T113000
DTSTAMP:20260525T045558
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
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220219T113000
DTEND;TZID=America/Los_Angeles:20220219T130000
DTSTAMP:20260525T045558
CREATED:20220121T163715Z
LAST-MODIFIED:20220211T220438Z
UID:10000220-1645270200-1645275600@epicureansb.com
SUMMARY:Ceviche Skills & Thrills!
DESCRIPTION:Ceviche Skills & Thrills!\nUsing our fresh local catches\, and Central Coast produce\, learn the easy\, fun\, and rewarding technique to making authentic ceviche! In this hands on class in small groups\, guests will make two types of ceviche\, pico de gallo\, guacamole\, cowboy caviar\, and even homemade tortilla chips! \nFrom picking the freshest fish\, to the easy\, full-proof ‘cooking’ technique\, learn how you can make your own ceviche at home! Nancy Martz\, Executive Director of Apples to Zucchini Cooking School\, will be leading this class for Epicurean Santa Barbara. \nAfter all the chopping and marinating\, guests will sit together and enjoy their freshly made ceviches\, sides\, and chips alongside local beer and wine. Weather permitting\, this event will be held outside.
URL:https://epicureansb.com/event/ceviche-skills-thrills/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4368978;-119.7150978
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:20210403T113000
DTEND;TZID=America/Los_Angeles:20210403T140000
DTSTAMP:20260525T045558
CREATED:20210203T162010Z
LAST-MODIFIED:20210322T162735Z
UID:10000067-1617449400-1617458400@epicureansb.com
SUMMARY:Spanish Tapas with Chef Robin Goldstein
DESCRIPTION:Spanish Tapas with Chef Robin Goldstein\nTapas are a beloved culinary tradition in Spain\, and these diverse and flavorful appetizers can be enjoyed any time of day. Chef Robin lived in the Andalusian region of Spain for 5 years\, and will share stories\, dishes\, and recipes from her time in the region. Come taste and learn about the vibrant flavors of Spain with fellow members. Adult beverages will also be served. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the comfort and safety of all guests and staff! \n \nMENU\nGazpacho Andaluz\nTortillitas De Camarones (Shrimp Fritters)\nButternut Squash-Ricotta Empanadas\nChicken with Romesco Sauce\n \nOver the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on flavor\, spice\, and quality produce. Her inspiration comes from her her travels and living abroad in France\, Greece\, Spain and Italy.
URL:https://epicureansb.com/event/spanish-tapas-with-chef-robin-goldstein/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200208T110000
DTEND;TZID=America/Los_Angeles:20200208T140000
DTSTAMP:20260525T045558
CREATED:20191228T145958Z
LAST-MODIFIED:20200204T010837Z
UID:10000050-1581159600-1581170400@epicureansb.com
SUMMARY:Brunch Favorites Perfected with Chef Trent
DESCRIPTION:Take your brunch to the next level!\nIn this demonstration style class led by Chef Trent Shank of the Bear & Star\, learn how to maximize flavor with the ultimate brunch classics\, upgraded to offer utmost deliciousness! Learn easy techniques and tips to master four classic brunch favorites in a relaxed and fun setting\, and leave with the inspiration and knowledge to try some of the easy techniques and modern versions of these dishes! \nIN sure brunch fashion\, start with champagne\, mimosa\, or french-pressed coffee\, as Chef Trent provides a tutorial of how to create the best coffee for you and your loved ones..you’ll be amazed! (Newsflash…fresh beans are very important!) Then proceed to make the loftiest\, fluffiest soufflé style pancakes\, followed by no-hassle hollandaise\, and finish with the ultimate huevos rancheros. Guests will not only learn chef Trent’s techniques with hands-on volunteers\, but he will demonstrate how to handle common hurdles and hiccups! More on Chef Trent to come below! You’ll leave with the knowledge tools\, and tips to create an incredible brunch for yourself\, or for a party!\n \nMenu\nBlood Orange Mimosa’s\, French Press Coffee\, Orange Juice\nFrench-Press Coffee Demonstration\nLemon Poppy- Soufflé Pancakes\nwith powdered sugar\, whipped butter\, and maple syrup\nSanta Barbara Smoked Salmon Eggs Benedict with spinach\, and gruyere\nHuevos Rancheros served with crispy potatoes and sofrito vegetables\n    \nA native of Texas\, Chef Trent spent his summers on his grandparent’s small farm helping with the daily chores and enjoying Grandma Ruby’s southern cooking. After high school He moved to Vermont to attend New England Culinary Institute where his obsession for all aspects of where his food came from began. \nHe decided to move to California from Vermont for the beautiful weather with a vast growing season and eventually became the Executive Chef of The Bear and Star Restaurant. Ready for a break from the kitchen and an itch to spend more time in the soil\, he was given an opportunity to operate the former Bear and Star Farm as The Farm at Fess Parker Home ranch. His goals are to grow\, raise\, harvest and serve what the farm has to offer. To provide an experience that is unique and memorable while continuing his and his guests’ education through farming and culinary arts to help people reconnect with their food.
URL:https://epicureansb.com/event/brunch-favorites-perfected-with-chef-trent/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Brunch,Cooking,Education,Epicurean Santa Barbara,Lunch
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200119T113000
DTEND;TZID=America/Los_Angeles:20200119T140000
DTSTAMP:20260525T045558
CREATED:20191217T014851Z
LAST-MODIFIED:20200118T192554Z
UID:10000047-1579433400-1579442400@epicureansb.com
SUMMARY:Renew & Reconnect 2020!
DESCRIPTION:Renew & Reconnect Lunch at Oliver’s\nAh\, the new year…a time to renew and recharge\, set goals\, and return to a daily routine after the busy holiday season. In celebration of the New Year\, join members at Oliver’s in Montecito for a Renew and Reconnect Luncheon after the holiday season. \nIn the welcoming tree-laden patio and dining room\, reconnect with friends and members\, and enjoy a delicious plant-based buffet lunch featuring Craig Riker’s tasty\, satisfying\, and nutritious cuisine. Refresh your senses with a relaxing atmosphere and company of fellow friends and members. Alcoholic beverages will be available for purchase. \nMENU\nTOMATO SOUP\nCHOPPED SALAD\nTOASTED ALMONDS\, DATES\, CAULIFLOWER\, GINGER TURMERIC DRESSING\nOLIVER’S APPLE SALAD\nFUJI APPLES\, APPLE CHIPS\, CANDIED PECANS\, SMOKED ALMOND GOAT CHEESE\, RED ONION\, AVOCADO\, CHAMPAGNE VINAIGRETTE\nBANH MI\nFRENCH BAGUETTE\, MARINATED TOFU\, JALAPENO\, PICKLED GREEN PAPAYA SLAW\, CABBAGE\, CUCUMBER\, CILANTRO\, MISO AIOLI\nTUNA MELT\nCHICKPEA TUNA\, VEGAN PEPPERJACK CHEESE\, LETTUCE\, TOMATO\, RED ONION\nTRUFFLE POTATOES\nFINGERLING POTATOES\, LEMON ZEST\nStart the meal off with a beverage of choice: Coffee\, tea\, Fresh pressed juice\, or house Kombucha\, and warm up with Chef Riker’s comforting tomato soup\, alongside an array salads\, grains\, vegetables\, with creative seasonings\, sauces\, and savory bits!\nNow\, just because it’s the new year doesn’t mean we can’t enjoy ourselves….
URL:https://epicureansb.com/event/renew-reconnect-2020/
LOCATION:Oliver’s\, 1198 Coast Village Rd\, Santa Barbara\, CA\, 93108\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/oustdoors.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4212529;-119.6449356
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Oliver’s 1198 Coast Village Rd Santa Barbara CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1198 Coast Village Rd:geo:-119.6449356,34.4212529
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191006T120000
DTEND;TZID=America/Los_Angeles:20191006T150000
DTSTAMP:20260525T045558
CREATED:20190809T183928Z
LAST-MODIFIED:20191004T040639Z
UID:10000176-1570363200-1570374000@epicureansb.com
SUMMARY:ESB + Coterie Club Spanish Wine & Sherry Luncheon
DESCRIPTION:ESB + Coterie Club Spanish Wine & Sherry Luncheon\nThe stars align as the culinary rebels of The Coterie Club team up with Epicurean Santa Barbara for an exploration of Spanish wines & sherries paired with Chef Nick’s Creative cuisine! This afternoon culinary experience will be a 6-course meal featuring Chef Nick Bodden’s creative and globally inspired cuisine and winemaker and curator Alex Russan’s unique wine portfolio from around the world. Sherries and Spanish wines are known to pair well with everything from seafood\, to asian cuisine and Spanish fare\, and the menu will be an exploration of all styles! Rather than the traditional Rioja and Tempranillo\, this event will explore lesser known\, unique grapes\, such as Mencia\, Carrasquín\, and Palomino. These wines are elegant\, complex\, perfect for a warm Santa Barbara Fall afternoon. Alex will be in attendance to enlighten guests on unique varietals\, the winemakers\, and the world of Sherries. \nMenu to come\, but wines have been chosen!\nWelcome Beverage\n2018 Metrick Albariño (Paragon Vyd\, Edna Valley)\nLuncheon\nKumiai Oyster/ Canary Melon/ Cucumber/ Chili Pepper\n2016 Moraima “Aba de Trasumia” Albariño\nBraised Artichoke Hearts/ Brown Butter/ Hazelnuts\nAlexander Jules Manzanilla Sherry 9/41\nCacio De PePe\n2017 Siete Vidas Tinto\nMarinated Cucumbers/ Buttermilk/ Sumac/ Herbs\nAlmaroja “Pirita” Crianza\nBraised Short rib/ Snap Peas/ Horseradish\nAlexander Jules Amontillado Sherry 3/10\nCheese Course\nPiñero Cream Sherry\n\nMore about Alex…\nAlexander Russan’s career started in the coffee industry in Latin America\, where he spent ten years working with a well respected importer\, tasting thousands of coffees every year\, and importing exceptional coffees from producers in Brazil and in Colombia. His focus eventually turned towards the exploration of Spanish sherries\, whose unique aromas fascinated him. Eager to work with wine\, he founded Alexander Jules\, a company with a focus on importing Spanish Sherries and Wines. \nHis sherries are meticulously selected after tasting hundreds of barrels\, selecting only a few for blending and bottling. They have received many notable accolades from the New York Times and Los Angeles Times. The Spanish wines Alex showcases are from lesser-known\, underrepresented regions. They are small producers\, farming gently\, organically or biodynamically\, tending to rare and unique grapes\, some in far flung corners of the country. These grape varietals are slow gaining popularity\, and in the next 20 years they could be the foundation of Spanish Wines! Alex will also pour an Albariño from his label\, Metrick. Metrick wines are elegant and precise\, made gently but intentionally\, with the goal of aromatic complexity\, freshness\, and showing with as much transparency as possible\, a time and a place. \nAlex is also the Advanced Winemaking columnist for WineMaker Magazine\, and a contributor for SevenFifty Daily’s science section.
URL:https://epicureansb.com/event/coterie-club-sherry-luncheon/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Lunch,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/08/coterie-club_no-date.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20190208
DTEND;VALUE=DATE:20190211
DTSTAMP:20260525T045558
CREATED:20181130T162648Z
LAST-MODIFIED:20190120T163227Z
UID:10000158-1549584000-1549843199@epicureansb.com
SUMMARY:Wine & Dine Weekend in Paso Robles
DESCRIPTION:The ESB Founders are leading guests on a one of a kind wine experience in Paso!\nFrom Friday\, February 8th to Sunday\, February 10th\, a small group of ESB members will visit 7 top-rated wineries in Paso Robles. Several of these wineries\, including “members only” wineries like Law\, Denner\, Torrin\, and L’Aventure\, are planning special cellar\, library\, or estate tastings specifically for our members. \nThe registration fee for this excursion includes all wine tastings\, Friday and Saturday night dinner (wine included)\, Saturday lunch\, full transportation for Saturday’s events\, and Sunday Brunch. Guests are responsible for travel to and from Paso\, their accommodations\, and Saturday breakfast. ESB has acquired discount rates for two recommended hotels in the area. Throughout this excursion ESB Team will provide water & snacks\, and will assist in the transport and care of all members’ wine purchases.\nThe afternoon will start on Friday 1:00pm\, with a private tasting at Denner Vineyards at their exquisite tasting room and beautiful views. The original 96-acres of vineyards were designed and planted by John Crossland of Beckstoffer fame; and most recently the 2015 Ditch Digger and 2015 Dirt Worshipper were both awarded 95 points by Robert Parker. Following Denner will be Tablas Creek Vineyard\, where Jason Haas\, son of Tablas Creek Vineyard founder and renowned importer Robert Haas\, will lead guests through a private Estate tasting and brief tour of the barrel room.Friday and Saturday night dinners have been arranged for the group and all wine and food are included in the registration fee. Rather than prix fixe\, the menus have been designed to allow guests to order multiple courses\, share dishes\, and customize their meal based on their diets and personal tastes; (in the true Epicurean fashion). ESB will also bring some special wines to share with guests at both dinners\, and guests’ transportation has been arranged to and from their hotels.\nOn Saturday\, guests have the option of purchasing breakfast at their respective hotels\, or neighborhood restaurants. At 9:30 am all guests will be picked up for a day of tasting. The first stop is Law Estate Wines\, and their visually spectacular tasting room overlooking the 100% estate grown Law Family Vineyard. Assistant Winemaker Phillip Pfunder\, is personally designing “a memorable tasting experience” for the group. Following Law is L’Aventure\, where Chloe Asseo\, Winemaker Stephan Asseo’s daughter\, has also arranged for a cellar walk-through and special library pour. Following the tasting\, members will have a family style lunch comprised of artisan charcuterie\, cheeses\, and antipasti\, to enjoy with L’Aventure’s wines courtesy ESB. With bellies satiated and palettes inspirited\, we will finish the day with a private tasting with Winemaker Orion Stang of Dilecta\, whose interior facade features incredible post-modern artwork by his mother. Orion’s experience working under Eric Jensen of Booker\, and his culinary training makes him one of our favorite under-the-radar winemakers of the region. Following Dilecta\, we’re planning to sneak in a special visit to Jacob Toft Wines\, time permitting!On Sunday morning\, guests will pack up and meet at Thomas Hill Organics for brunch. (And what’s brunch without a little Rosé or Sparkling Wine?). After brunch will be the final winery of the weekend: Torrin Wines. Guests will taste through Viquel and Scott Hawley’s Lagom and highly sought after Torrin Wines in their brand new state-of-the-art tasting room\, looking over the Willow Creek District.The tasting at Torrin concludes the trip! Guests can opt to drive back to Santa Barbara or stay in town to visit one or more wineries. Amy and Keith plan to make the most of the weekend and visit one additional tasting room\, Booker\, and end the weekend with Burger Night at Chef Drew Terp’s restaurant\, Pico\, in Los Alamos. Join us\, won’t you? \nRECOMMENDED HOTELS\nUpon registration\, ESB will send codes and instructions for discounted rates\nAdelaide Inn – The Discount rate of $138.60/night\nAdelaide in offers humble\, yet spacious and comfortable accommodations and great service. This is an ESB favorite. The Adelaide Inn has set aside Executive King rooms and Double Queen rooms for Feb 8.-Feb 10\, 2019. \nAllegretto Resort – Discounted rate of $239/night \nAllegretto Resort is a luxurious hotel whose luxurious architecture and design is inspired by Ancient Rome and the Far East. Also on site is the Allegretto tasting room\, which is a great way to start the day if you arrive early. \nHotel Au Cheval – $525/night\nHotel Au Cheval is a boutique luxury hotel with only 16 rooms\, just off Paso Robles’ historic town square. It has thoughtfully designed and refined accommodations\, and fine dining options. Enjoy the outdoor wood- burning fireplaces with complimentary S’mores service in the evening\, as well as the Library\, Spa Treatment and Pony Club Wine Bar. Very limited availability. Walking distance from Hotel Au Cheval is Herman Story’s tasting room\, which is a great way to start the day if you arrive early. \nQuestions? Email amy@epicureansb.com\nLaw Estate Wines \nDowntown Paso Robles \nL’Aventure Vineyards \nDenner Vineyards
URL:https://epicureansb.com/event/wine-dine-weekend-in-paso-robles/
LOCATION:Paso Robles\, Spring St & 12th St\, Paso Robles\, CA\, 93446\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Lunch,Travel,Wine
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DTSTART;TZID=America/Los_Angeles:20190112T113000
DTEND;TZID=America/Los_Angeles:20190112T140000
DTSTAMP:20260525T045558
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LAST-MODIFIED:20190111T223411Z
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SUMMARY:Renew and Reconnect Lunch at Belmond El Encanto
DESCRIPTION:Renew and Reconnect Lunch at Belmond El Encanto w/ Optional Pre-Lunch Meditation and Mindfulness Session.\nAh\, the new year…A time to renew and recharge\, set goals\, and return to a daily routine after the busy holiday season. In celebration of the New Year\, join members at the scenic Belmond El Encanto for a Renew and Reconnect Luncheon after the holiday season. \nOn the private terrace and in the Channel Islands room\, reconnect with friends and members\, and enjoy a creative\, clean and delicious buffet lunch that focuses on lean meats\, vegetables\, and seafood. Refresh your senses with the gorgeous views that are iconic to Belmond El Encanto’s location. ESB is working closely with Chef Johann Denizot to create a unique luncheon spread for our members. Water\, lemonade and Ice Tea will be provided at the event. Alcoholic beverages will be available for purchase. Menu to come! \nIn addition\, there is an optional 20-minute\, seated\, self-focused\, guided meditation before the event\, led by Belmond El Encanto’s Chris Matesic\, MATP (Master of Transpersonal Psychology\, Somatic wellness).  Guests will take with them actionable steps that can implemented into daily life for better focus and brain function\, a deeper sense of calm\, heightened clarity\, and the ability to stay in a rhythm of effortless flow and peace. Wearing nice clothing? No worries! This is mental exercise\, with little physical movement.  \nChef Johan Denizot is passionate about sourcing ingredients from the local bounty\, to bring out the purest tastes and textures in his food. French born\, raised and trained\, Denizot garnered nearly a decade of culinary experience before beginning his successful career in the United States\, where he launched the pastry and bakery program at Annabelle’s Bar & Bistro in San Francisco. In Santa Barbara he worked as the Chef de Cuisine at Miro at Bacara Resort & Spa\, where he was instrumental in the restaurant earning its Forbes Four-Star rating.
URL:https://epicureansb.com/event/renew-and-reconnect-lunch-at-el-encanto/
LOCATION:Belmond El Encanto\, 800 Alvarado Place\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Epicurean Santa Barbara,Health,Lunch
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DTSTART;TZID=America/Los_Angeles:20181228T120000
DTEND;TZID=America/Los_Angeles:20181228T140000
DTSTAMP:20260525T045558
CREATED:20181212T162533Z
LAST-MODIFIED:20190121T175606Z
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SUMMARY:Chef's Table Truffle Lunch with Tiziano Fioretti
DESCRIPTION:EAT THE TRUFFLE. BUY THE TRUFFLE. BE THE TRUFFLE.\n…Ok so that last part is a little metaphysical\, but it’s hard to contain our excitement around truffle season! ESB is offering members two opportunities to experience Italian Winter Black Truffles during the few precious weeks they are in season: \n1. A Truffle Lunch at Mosto Crudo w/chef Tiziano Fioretti & Truffle Purveyor Andrea Sempribon\n2. Black Winter Truffle Purchase through Epicurean Santa Barbara.\nThese opportunities are contingent upon a minimum number of registrations!\nChef Ti has designed a five course menu whose purpose is to take guests on a Black Truffle journey. Each course will be prepared a la minute\, in front of guests\, and will be topped of with fresh shaved black truffles. Starting with shaved truffle over sunny side up egg\, which offers the best expression of the truffle\, each dish will showcase the ingredient alongside classic and expertly crafted flavors and dishes. \nAdditionally\, Andrea Sempribon\, Truffle importer and Sommelier\, will teach members all about this famous fungi\, including its cultivation\, use\, storage\, and history! \n\nMembers are welcome to BYOB (no extra charge!)\, order wines by the glass\, or opt in for a wine pairing designed by Andrea\, featuring wines from the Piedmont region (Barolo\, Barbaesco\, ect.)\, where the truffles are cultivated. For questions about substitutions\, please email amy@epicureansb.com. \n**In order to execute this event\, at least 6 registrations are needed. If attendance does not reach 6\, this event will be cancelled\, and registrations refunded.\nMENU\nScallop Crudo\n…Topped with shaved truffles\nSunny Side Up Egg\n…Topped with shaved truffles\nSteak Tartare\n…Also topped with shaved truffles\nChef Ti’s Handmade Gluten-free Fettuccine with Butter & Parmesan\n…And still more shaved truffles\nVegan Coconut Ice Cream\n…We said this is all about truffles. So yes\, Truffles on this too!\nWine Pairing TBA\n\nBLACK WINTER TRUFFLE PURCHASE\nThe 2nd opportunity to experience the delicacy is to purchase truffles for your own home cooking! ESB is organizing a bulk purchase so eager home chefs can indulge in this delicacy with their own recipes\, or dazzle their friends\, family\, and significant others with shaved truffles during the holiday season! \nItalian Black Winter truffles have the best flavor and best pricing this time of year\, and we can acquire Black Winter Truffles at $1.0 per gram. Registration for the truffles ends on Friday at 5:00pm\, and truffles will be available for pick-up at Mosto Crudo between between Dec. 26th and 29th\, just in time for a decadent New Year’s celebration. \nPICK-UP\, STORAGE\, and USE:\nRegistrants will be notified once the truffles are available. When picking up truffles\, bring a glass jar full of white arborio rice. Why? Rice is the ideal medium to keep the humidity in check and to properly insulate the truffle. Keep truffles in the glass jar submerged in rice\, in the fridge until use. Uncut\, the truffles will least about a week in fridge. After time they dry out and lose flavor. \nOnce it has been sliced\, use remaining truffle within a day or two. But don’t you dare throw out that rice! It will be\nbeautifully fragranced with truffle\, and will make a delicious risotto. \nTruffles can be purchased in 50gm increments. 50 gm is the recommended portion for two servings of truffles\, or multiple small plates. (For example\, if preparing a pasta dish for two people\, 50 gms will be enough to shave over both dishes.)\nSimply shave over anything and everything. \nUse a mandolin or truffle slicer (check on amazon) to shave wafer thin slices of fresh black truffle over the top of a hot dish just before serving (like roast chicken served with a light jus\, topped with finely shaved truffle – the warmth of the cooked meat gently releases the aroma of the truffle)\, or finely chop about 10g of black truffle (until it resembles the grated dark chocolate) and sprinkle on cheesy cauliflower gratin or thick\, creamy potato mash finished with a dollop of best artisan butter.
URL:https://epicureansb.com/event/chefs-table-truffle-lunch-w-tiziano-fioretti/
LOCATION:Mosto Crudo\, 7 W Haley st\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Chef's Table,Education,Epicurean Santa Barbara,Lunch,Wine
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DTSTART;TZID=America/Los_Angeles:20181201T130000
DTEND;TZID=America/Los_Angeles:20181201T150000
DTSTAMP:20260525T045558
CREATED:20180720T193839Z
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SUMMARY:Charcuterie Tasting with Chef Drew Terp
DESCRIPTION:Journey through the world of cured meats with Chef Drew Terp of Pico!\nLearn from the master himself! Chef Drew will be featuring 10 types of imported and domestic charcuterie\, Including a Ham he has been curing for four years\, Lomo\, and multiple styles of house cured Pork Belly…to name a few. Guests will learn the differences between the styles; from farming to the curing process. They will even test different thicknesses of the charcuterie to show how even the slightest change affects flavor. \n \nWhile working under Chef José Andrés at Jaleo Washington DC\, Chef Drew learned the fundamentals of charcuterie where he produced chorizo\, buttifara\, and fresh sausages for the restaurant. He continued to develop his craft while working with Pig farmers in Spain; and now produces a variety of charcuterie for his restaurant Pico\, in Los Alamos. (Insider tip – you can also order his Charcuterie at The Wine Shepherd!) \nThrough a wide sampling of imported charcuterie and Chef’s own house cured meats\, learn the nuance and process of how each cured meat differs from the other in regards to the cut\, creation\, preparation\, taste\, texture. Compare and contrast similar meats against each other and how the aging processes and spices play a part in development. Guests will enjoy Chef Drew’s housemate accoutrements alongside the charcuterie. \nThe event will be held at Black Sheep Restaurant. Attendees are welcome to come in early\, meet the chef\, and purchase a glass of wine\, beer\, or cocktail. \n\nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.
URL:https://epicureansb.com/event/charcuterie-tasting-with-chef-drew-terp/
LOCATION:The Black Sheep\, 26 E Ortega St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Chef's Table,Education,Epicurean Santa Barbara,Lunch
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DTSTART;TZID=America/Los_Angeles:20180901T120000
DTEND;TZID=America/Los_Angeles:20180901T143000
DTSTAMP:20260525T045558
CREATED:20180629T192901Z
LAST-MODIFIED:20180831T174229Z
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SUMMARY:Farewell to Summer Rosé Lunch
DESCRIPTION:As we enter the Labor Day weekend and the coming of Fall\, let’s bid farewell to the oenophile’s summer fling in ESB style!\nLeave the pink petals and rose decor for the princess party….this event is all about discovering the versatility\, diversity\, and food friendliness of Rosé Wines. \nWith a bird’s eye breathtaking ocean view\, filled with palm trees and a gentle summer breeze\, guests will taste through 7 different styles of Rosé from Paso Robles\, Santa Barbara\, Napa Valley\, Sonoma while enjoying a spread of creative Asian\, American\, and French dishes that highlight the pairing versatility of this food friendly wine. \nVIP members join us for a special reception with Jamie Slone @ 11:30 AM! \nLunch Menu\nMediterranean Mezze Platter \nFresh Baked Pita bread\, Grilled Vegetable Spread\, Falafel\, Tabouleh\, Roasted Garlic and Chive hummus\, Marinated Olives\, Marinated Feta\, Caramelized Onion Spread\, and more\nBánh mì Two Ways: Salmon & Jackfruit\nVietnamese Slaw\, Aioli\, Cilantro\, Mint\nSmoked Cauliflower \nStrawberry\, Chipotle\, Avocado dipping sauce\nLamb Chops \nGrilled with Mint Pesto\nFilled Endive Leaves \nGreens\, Radishes\, Tarragon-Truffle Mustard Vinaigrette\, \nWhipped Ricotta\nFarmer’s Market Inspired Dessert\nRosé List\nJamie Slone “Jamie” Rosé of Grenache (Santa Barbara County)\nYoung Inglewood “Vin Clair” Rosé of Pinot Noir (Napa- St. Helena)\nLieu Dit Rosé of Pinot Noir (Santa Barbara)\nWrenhop “Joker to the Thief” Rosé of Pinot Noir (Sonoma)\nAncient Peaks Rosé of Pinot Noir (Paso Robles)\nBenevolent Neglect Rosé of Syrah (Red Hills Lake County)\nTurtle Rock “Willow’s Tickled Pink” (Paso Robles)\nBelhara “Las Madres” Rosé of Syrah (Sonoma- Carneros)\nLevo “Right to Bear Flowers” Rosé of Pinot Noir (Paso Robles)
URL:https://epicureansb.com/event/farewell-to-summer-rose-lunch/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch,Wine
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DTSTART;TZID=America/Los_Angeles:20180422T113000
DTEND;TZID=America/Los_Angeles:20180422T143000
DTSTAMP:20260525T045558
CREATED:20180110T212436Z
LAST-MODIFIED:20180814T025139Z
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SUMMARY:Barrels & BBQ
DESCRIPTION:Celebrate Earth Day with BBQ and Great Wine…live music too!\nESB will be cooking up an All-American inspired buffet while the hip and cool winemaker Brett Urness of Levo Wines will be pouring his latest vintages. Eat some ‘cue\, meet Brett\, drink his wines and hookup with his winery. Tap your foot to live music as you make your own Pulled Pork Plates & Sandwiches with slow roasted juicy pork\, as well as a slew of hill country hometown sides and fixin’s!  There will also be slow-smoked chicken and lots of vegetarian options to go around!Come and enjoy an afternoon in the sun with great people\, all you can eat BBQ and never-ending wine! All food\, drinks and fun are included in your ticket! \nPicnic tables\, Live music\, Great Wine and Santa Barbara Sunshine!  Maybe a bootlegger lurking around too?!?! What else could one ask for?\n\nGet your tickets today! Member guests welcome!\n  \nAbout Levo Wines and Brett Urness: \nBrett crafts his wines in Tin City\, Paso Robles\, where he concentrates on buying the best fruit possible\, mainly focusing on Ballard Canyon & surrounding Rhone vineyards of  the Santa Ynez Valley\, Los Alamos\, and Santa Maria. In addition to making great juice\, Levo is know for their creative and fun labels that exemplify his excitement for soulful winemaking.\n\n\n  \n\n\n  \nMatt Kettmann of Wine Enthusiast states that Brett Urness is among “A group of cult winemakers are flouting tradition and pioneering their own path. The result? Some of the most interesting wines being made in California.”\n\nBret Urness of Levo Wines / Photo by Dina Mande \n 
URL:https://epicureansb.com/event/barrels-bbq/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:BBQ,Epicurean Santa Barbara,Lunch,Music,Wine
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180318T103000
DTEND;TZID=America/Los_Angeles:20180318T133000
DTSTAMP:20260525T045558
CREATED:20180110T210651Z
LAST-MODIFIED:20180814T025413Z
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SUMMARY:Epicurean Wellness Day
DESCRIPTION:Who says wellness retreats require juice cleanses and hours of sun salutations?!\nJoin members for a retreat in the “Epicurean” style\, where “wellness” means balancing the mind-body connection with delicious food. \nThe day will start with an hour long yoga session overlooking the ocean\, provided by Kaia Fit. The session\, which is appropriate for all fitness levels\, ages\, experience and genders\, focuses on promoting and nourishing a better mind-body connection. \n \nAfter the session\, guests will be treated to a colorful\, nutrient rich gourmet lunch spread of proteins\, salads\, and sides that meet everyone’s dietary requirements… and of course\, what is wellness without a little Champagne Spritzer?
URL:https://epicureansb.com/event/wellness-day/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Epicurean Santa Barbara,Health,Lunch
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ORGANIZER;CN="Amy Robinson":MAILTO:amy@epicureansb.com
GEO:34.4208305;-119.6981901
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