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DTSTART;TZID=America/Los_Angeles:20240217T110000
DTEND;TZID=America/Los_Angeles:20240217T140000
DTSTAMP:20260506T103152
CREATED:20231020T160924Z
LAST-MODIFIED:20240104T124606Z
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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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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240316T110000
DTEND;TZID=America/Los_Angeles:20240316T160000
DTSTAMP:20260506T103152
CREATED:20240104T120951Z
LAST-MODIFIED:20240316T003146Z
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SUMMARY:Day Trippers Wine Tasting and Lunch in Los Olivos
DESCRIPTION:Day Trippers Wine Tasting and Lunch in Los Olivos\nJoin us for a day of group wine tastings and lunch in Los Olivos!  \nThe Epicurean team has curated a special day for club members and a great half day getaway into Wine Country. \nThe day will start at 11:00am @ Dragonette\, where the tasting room manager will lead members through a customized tasting based on their palettes and preferences\, and will pull special bottles just for the group! Dragonette Cellars produces small lots of Pinot Noir\, Sauvignon Blanc and Syrah of interest and distinction. As Jeb Dunnuck says ‘Some of the finest wines coming out of the Central Coast today emerge from Dragonette. The estate can do no wrong as they consistently fashion incredible wines from Bordeaux\, Burgundy and Rhone varieties. If you get a chance\, don’t miss these wines!” ESB will provide wine friendly snacks as well. \nFollowing Dragonette the group will walk to Tensley Wines\, for a private\, seated tasting. Tensley’s well priced\, Syrah driven selections have continually made Wine Spectator’s Top 100 list\, scoring 99 points with Robert Parker\, and won Food and Wine Magazine’s award for the “Top Syrah in America over $20.” \nThe afternoon will end with a group lunch at Nella Kitchen at the Fess Parker Wine Country Inn; known for local\, Italian influenced wine country cuisine (The Pinsas are a must-have!). ESB will also provide some wines to enjoy with lunch. \nGuests are responsible for tasting fees (which are waived with bottle purchases)\, transportation\, and lunch. ESB will provide snacks\, a selection of wines for lunch\, and will cover gratuity at the tastings.\nThe wineries are a beautiful 35 minute drive up the 101. This will be a fun half-day excursion\, but feel free to extend your stay following Lunch!
URL:https://epicureansb.com/event/day-trippers-wine-tasting-and-lunch-in-los-olivos/
LOCATION:Los Olivos\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch,Travel,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240518T110000
DTEND;TZID=America/Los_Angeles:20240518T130000
DTSTAMP:20260506T103152
CREATED:20240301T191215Z
LAST-MODIFIED:20240514T154157Z
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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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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241109T110000
DTEND;TZID=America/Los_Angeles:20241109T140000
DTSTAMP:20260506T103152
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:20241215T110000
DTEND;TZID=America/Los_Angeles:20241215T120000
DTSTAMP:20260506T103152
CREATED:20241115T133445Z
LAST-MODIFIED:20241123T152952Z
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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
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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:20250222T110000
DTEND;TZID=America/Los_Angeles:20250222T140000
DTSTAMP:20260506T103152
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
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250426T110000
DTEND;TZID=America/Los_Angeles:20250426T140000
DTSTAMP:20260506T103152
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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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250601T110000
DTEND;TZID=America/Los_Angeles:20250601T140000
DTSTAMP:20260506T103152
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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GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260321T110000
DTEND;TZID=America/Los_Angeles:20260321T123000
DTSTAMP:20260506T103152
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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END:VEVENT
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