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DTSTART;TZID=America/Los_Angeles:20221203T160000
DTEND;TZID=America/Los_Angeles:20221203T180000
DTSTAMP:20260606T094538
CREATED:20221007T174630Z
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SUMMARY:Winemaker Evening: Mark Adams of Ledge
DESCRIPTION:Join us for an evening with Mark Adams of Ledge Vineyards\nMark makes exceptional and approachable Rhone wines while farming his own home vineyard on the west side of Paso. Musician turned winemaker\, he is taking critics and consumers by storm\, quickly blazing a trail to stardom. Beginning as Saxum’s first-ever employee\, he has become a rockstar winemaker and winegrower in his own right garnering the respect of the most respected Rhone varietal critics in the entire world. As Jeb Dunnuck puts it- “An upcoming estate I’ve been raving about for a few years now.” -recently receiving 98 & 99 points from Jeb! \nESB is super grateful and excited to share with you a special evening of delicious chef crafted appetizers and Ledge wines with the man himself! Meet Mark\, taste his fabulous wines and learn about his journey into winemaking. Come for the wine\, stay for the winemaker\, leave with a bottle\, two\, or a case! \nFeatured Wines\n2019 LEDGE MCA Cuvée  \n70% Syrah\, 25% Grenache\, 5% Roussane \nJeb Dunnuck 95 pts \n2020 LEDGE James Berry Vineyard \n 65% Grenache\, 29% Syrah\, 6% Roussane \nJeb Dunnuck 93 pts \n2019 LEDGE Adams Ranch Vineyard \n62% Syrah\, 34% Grenache\, 4% Roussane \nJeb Dunnuck 97 pts \n2020 LEDGE Bien Nacido Vineyard \n100% Syrah \n Jeb Dunnuck 98 pts \n2019 LEDGE Bien Nacido Vineyard \n100% Syrah \n Jeb Dunnuck 99 pts \nPassed Dishes\nSmoked Mushroom Risotto \nChanterelle\, Lobster Mushrooms\, Phyllo Cup \nSkirt Steak and Grilled Onion Flatbread \nMediterranean Salsa Verde\, Ricotta Salata\, Cilantro \nCarrot Tartare \nDashi Aioli\, Apricot mustard\, Fine Herbs \nButternut Squash Crostini \nWhipped Goat Cheese\, Crispy Sage \nMark is a musician and film editor turned wino who discovered his love for wine when traveling the world as a musician and film editor. Several trips to the Cannes Film Festival led to his obsession with Rhone varietals. He was raised on a ranch in West Templeton in the Paso Robles Willow Creek District AVA. He and his family raised livestock and grew rotating crops on the 40 acre property which his parents purchased in the 70s. The family grew up with many pioneering grape farmers in the area\, including the Dusi and Smith families. Terry and Pebble Smith planted the James Berry Vineyard with their son Justin in the 80s. Adams became childhood friends with Justin and they remained close throughout their college years. When Smith was finishing up at Cal Poly\, Mark Adams was starting at Chico State. They stayed in touch and Smith exposed Adams to the earliest incarnations of homemade JBV red wines. As James Berry Vineyard grapes became more famous\, Adams was hip to their growth\, from the earliest Wild Horse JBV wines to Smith’s development as a vigneron. These experiences were the beginning of a life-long love affair with Rhône varietals and the Paso Robles wine growing region. \nAs a musician and cinema student in college\, Adams went on to write original music and edit sound for film and television\, ultimately landing at Sony Pictures Studios in Culver City\, California. He toured with several music groups and was consistently in restaurants and bars\, further exposing him to the world of wine. The film industry took him to the south of France\, where he was exposed to the wonderful wines of the Rhône on repeated visits to the Cannes Film Festival. Musical tours of Europe enlightened Adams to the fact that many Europeans made small batches of wine for personal consumption in their homes. Through all of this\, his heart was never far from Templeton\, and a seed was planted to grow wine grapes on the family property. He visited home regularly hoping to find an opportunity to return and farm the property again. That opportunity began to present itself in the early 2000’s when Saxum was taking flight. Adams was the first employee for Justin Smith at Saxum and soon after\, planted 4 acres of his own rooted Estrella Clone Syrah on the Adams Ranch. These vines were all propagated from cuttings off the Bone Rock terraces at James Berry Vineyard. \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”\nThe Winemaker evening takes place in a very special and unique Santa Barbara home with a view like no other. This modern home\, with its large arched glass walls\, features an unusual panoramic northern view looking across the bay; from Ventura in the east\, along the mountains past the 154 San Marcos pass\, to Gaviota in the west. Truly a sight!
URL:https://epicureansb.com/event/winemaker-evening-mark-adams-of-ledge/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20221204T180000
DTEND;TZID=America/Los_Angeles:20221204T210000
DTSTAMP:20260606T094538
CREATED:20221007T180237Z
LAST-MODIFIED:20221121T174206Z
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SUMMARY:Chef's Table with Justin Werner: A Night of Luxurious Bites
DESCRIPTION:Chef’s Table with Justin Werner: \nA Night of Luxurious Bites \nCast off your worldly cares and celebrate the earth’s abundant delicacies through a dinner unlike no other\, featuring Chef Justin Werner of Trust in Santa Ana\, CA. \nA this intimate 10-person chef’s kitchen table dinner\, Chef Justin will feature luxury ingredients such as lobster\, foie gras\, Kobe A5\, truffles\, white asparagus\, Blue Fin Tuna\, and decadent chocolate\, and also the inspiration and craft from his accomplished pedigree. And if you’ve attended any of his dinners before\, you know that Chef Justin’s charisma\, humor\, and clever culinary insight results in both an incredible dining experience\, and an entertaining one on all levels.  \nThe dinner will comprise of dishes imagined by Chef Justin from years of working in the best kitchens in the world. From his role as Sous Chef to Tom Colicchio for half a decade in NYC\, to his position at Thomas Keller’s Per Se\, an extended Internship at Noma\, and to maintaining two Michelin stars as a Sous Chef for Paul Liebrandt at Corton\, you’ll experience Michelin level cuisine with the presence of the chef at all times\, and execution and plating in full view. \nGuests will experience dishes and flavor combinations as unique as the ingredients themselves. You might be the only person to ever taste Santa Barbara Uni alongside Iberico Bellota at the same moment\, or components originally crafted by Thomas Keller and Joel Roubechon\, finished with a twist from Chef Justin’s own ingenuity. \nFour wine pairings will be provided for for the first several courses of the dinner.  For the main course\, we encourage guests to bring a bottle of their choice. Now is the time to pull out something special for this one-of-a-kind dinner!  \nLimited to 10 guests\, tickets are non-refundable. \nPrice is inclusive of food\, beverage\, tax and gratuity.   \nSo join us! And embrace a culinary soirée as we drop the curtain between front and back of house\, and offer our most magnificent dinner yet. Worldly (and seemingly heavenly) delights shall intertwine in decadent dishes; one after the other… \nOriginally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craftfor Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to the executive chef position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. Justin Werner is now the Executive Chef of Trust in Santa Anna. Much like ESB’s Trust dinners\, the restaurant is an 18-seat culinary theater featuring an omakase-style tasting menu with beverage pairings with varying themes and menus based on Chef Justin’s culinary inspirations.
URL:https://epicureansb.com/event/chefs-table-with-justin-werner-a-night-of-luxurious-bites/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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