Epicurean Santa Barbara

ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 6:45PM Seating
2019-04-14 18:45 - 20:15 (America/Los_Angeles) | Farmer Boy Restaurant, 3427 State St., Santa Barbara, CA, 93105, United States
Hear ye, hear ye!
Epicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!
It is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night!
On Sunday, April 14th, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night.
His menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case, the Carnitas Burger, with 10 oz. Beef patty, house pork carnitas, fried onions, and a side of pork dirty rice; or 3) The infamous Dagwood Burger, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings, Chef creates everything in house, from the bacon to the sauces, ketchup, condiments, sides, and of course the cookies and ice cream…
Read on, my friends….
These 3/4 pound tasty behemoths are crafted with a custom blend of ribeye, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé?

The dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger, pork dirty rice*), and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla, Espresso, or Dulce De Leche), or a giant chocolate chip cookie (with Callebaut chocolate, of course…did we not say he has Michelin creds?), accompanied by one scoop of ice cream. Or, if you just want the burger and side in all its glory, that is an experience in itself!

*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood, a side of the chorizo dirty rice can be added to the order. Vegetarian, Vegan, Gluten-Free and other allergies will be accommodated, but must be included in registration.
**Tax and Gratuity are included in price for all food items and Lumen wines.
Farmer Boy will offer house wine, local beer on tap, soft drinks, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!
Want to pair your picture perfect burger with the perfect wine?
Opt to add a bottle of Lumen Wine, specially chosen to pair with Chef Drew’s burgers, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County, following a regimen consistent with California’s early days of hands-on, honest winemaking. The end results are wines that are livelier on the palate, lower in alcohol, and deeper in complexity.

Bar Seating:
Farmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew), please indicate this preference in registration.
Group Seating:
If you plan on dining with a group of individuals, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.

ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 5:00PM Seating
2019-04-14 17:00 - 18:30 | Farmer Boy Restaurant, 3427 State St., Santa Barbara, CA, 93105, United States

ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:45PM Seating
2019-04-14 16:45 - 18:15 | Farmer Boy Restaurant, 3427 State St., Santa Barbara, CA, 93105, United States

ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:30PM Seating
2019-04-14 16:30 - 18:00 | Farmer Boy Restaurant, 3427 State St., Santa Barbara, CA, 93105, United States

Winemaker Evening: Stanley Barrios of TOP Winery
2019-04-11 17:30 - 19:30 | La Coronilla Private Residence, La Coronilla Drive, Santa Barbara, CA, 93109, United States
Join us for an evening with Stanley Barrios of TOP Winery!
Enjoy a fantastic evening of wine and appetizers with one of California’s rising stars, winemaker Stanley Barrios of TOP Winery. TOP specializes in hand crafted Rhone varietal wines from westside Paso Robles.
Stanley Barrios was born and raised in Los Angeles, California. He was influenced by music, art, and food and could have easily entered into any of those occupations; until he discovered wine. His love for wine began with Napa Valley Cabernets, but after being introduced to the Rhone varietals of Paso Robles, he was a changed man. He admired the people, culture and energy of Paso Robles, and eventually the region became his primary focus in wine collecting.
By his mid-twenties, Stanley had become a wine connoisseur and collector. While traveling, he would seek the opportunity to speak with winemakers, picking their brains on the winemaking process; how clone selections, elevations, soil types, trellising systems, and yields play a roll on a wines identity. The fascination of such complex nuances was intriguing to him. Realizing wine collecting was more than a hobby, his love and respect for wine inspired him to make his own.
After working in the cellar for Nick Elliott at Nicora Winery in Paso for a year, Stanley put into practice the skills he garnered from his apprenticeship, his travels, as well as what he had learned himself as a connoisseur, to craft the wines for TOP. In just a few short years, Stanley has already made an impression on the Paso wine community, with his 2014 vintage of wines all scoring above 92+ points from Jeb Dunnuck! Not bad for his first release! TOP wines are gaining tremendous popularity with nearly every bottle spoken for by his member list, and at only 800 cases of his 2016 vintages produced, enthusiast and collectors alike are taking note of his wines.

Stanley also works closely with wife Elena Martinez. Elena was first introduced to wine while working in hospitality. While living in Oregon, she developed an understanding and appreciation for the diversity and expressiveness of different wine regions. Stanley and Elena named the winery TOP because the spinning top symbolizes their life together and the goals they wish to achieve. It is a metaphor reminding them to keep their balance. This concept signifies the bumps in the road or challenges each of us encounters trying to achieve our aspirations. This path that is always in motion represents not only Stanley and Elena’s life but also the balance and interpretation they choose for their wines.
“Come for the wine, stay for the winemaker, leave with a bottle!”

Wines
2017 Axis | Grenache Blanc
75% Grenache Blanc, 25% Roussanne – $42 Retail
2016 Inertia | GSM
45% Grenache, 41% Syrah, 11% Mourvedre, 3% Roussanne – $62 Retail
2015 Syrah | Edna Valley | Adelaide District
100% Syrah – $57 Retail
2016 Exert | Syrah
95% Syrah, 3% Roussanne, 2% Tannat – $62 Retail
The 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!

ESB and The Coterie Club Dinner Collaboration
2019-03-29 18:00 - 22:00 | The Coterie Club, Santa Barbara, CA, United States
The sounds of a piano and distant conversation swell as you walk towards an unmarked entrance…Candles are flickering, wine is flowing, aromas of sensory delights wafting in the air….welcome, my friends…to…
The Coterie Club!
The Coterie Club is an underground restaurant pop-up founded by Nick Bodden whose events range from Fine dining avant-garde, to mid-century modern haute cuisine, to nostalgic soul food cook outs. The Coterie Club is collaborating with Epicurean Santa Barbara to offer an exclusive, contemporary and elegant experience for our members supported by an all-star winemaker, Bret Urness of Levo Wines. A progressive and chic, yet refined and enlightening dining experience like no other in Santa Barbara.
At the start of the evening, you might delight in a raw bar with freshly shucked oysters upon request. You may swoon to the tunes of live musicians in the corner, and of course, relish in a five course dinner, with dishes like charred cabbage with horseradish, almonds, and fennel pollen, scallops with sumac, green tomatoes, and apple balsamic, or NY Sstrip with charred leeks, and demi-glace; paired with free-flowing wine, and and more…Winemaker Bret Urness will be in joining us for the dinner, pouring his latest vintages for the event.
In this celebration of food & thought, you will not only enjoy delicious food and wine, but also a unique atmosphere, exquisite ambience, and other sundry elements that make The Coterie Club a noteworthy enterprise…
Join us, won’t you?

Chef Nick Bodden has Michelin-starred kitchen experience and has worked closely with notable restaurants and talent including Chef Jonas Offenbach (NYC’s Gramercy Tavern/Contra); and was a driving force behind the development of Anejo TriBeCa for Angelo Sosa (Top Chef/Iron Chef) and Meta Singapore. His professional career includes working in restaurants such as April Bloomfield’s The Breslin, Bouchon Santa Barbara, and Jimmy Tchnnis’s Swallow East in Montauk Long Island.

Levo Wines recently received marks in the high 90’s from Jeb Dunneck. Bret 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. Matt Kettmann of Wine Enthusiast states that Bret 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.”

Wine Down Wednesday at Rosewood’s Miramar Beach Bar
2019-03-27 16:30 - 18:30 | Rosewood Mirarmar Beach, 1759 S Jameson Lane, Montecito, CA, 93108, United States
Relax and “Wine Down” with ESB members and guests for our first Wine Down Wednesday at the brand new Miramar Beach Bar in the Rosewood Miramar Beach Resort.
To continue the celebration and welcoming of Michelin Starred Chef Massimo Falsini, ESB is hosting this event at the newly-opened location. For this private event with no-host bar, Chef Massimo and his team will craft six appetizers to be passed throughout the evening, and guests are welcome to order beverages from the no-host bar. ESB has hosted Chef Massimo twice since his arrival, and now this is an opportunity to visit Chef on his home turf! This Wednesday just got a lot better. Oh, and don’t forget to stay for the prize drawing.
Inspired by a luxurious sailing vessel, the Miramar Beach Bar features highly varnished wood, copper and stainless-steel detailing. The location presents a memorable oceanfront venue for guests to socialize over activities including shuffleboard and fireside conversation, under glittering festoon lights on the outdoor deck.

ESB Cigar Night: Rolling Demonstration
2019-03-21 18:30 - 20:30 | Private Residence, Santa Barbara, CA, 93110, United States
…It’s said that Mark Twain smoked as little as 22 cigars a day. He was supposedly quoted as saying…
“If smoking is not allowed in Heaven, I shall not go.”
For this educational, interactive and eye opening event (suitable for cigar smokers and non-smokers alike), ESB is bringing in Edward Carmona, a LA-based Torcedor (Cuban for “one who twists”) who specializes in the art and craft of cigar rolling.
Our own Master Cigar roller will guide guests through the craft of cigar rolling, and all will observe cigars being created right in front of their eyes (while enjoying cigars and beverages). After the demonstration, cigars will continually be crafted and even customized by strength, flavor, or by beverage pairing. Those brave enough will even have the opportunity to hand roll their own, (even the non-smokers).The assortment of cigars will include an array of styles, blends and strengths, including the full-bodied Aged Maduro dark wrappers. With a focus on the cuban style, Edward will explain the history and art of cigar making, from the blends and fillers, styles, types of leaves and wrappers, to the range of flavors from light to dark, and light-bodied to deeper-bodied. El Canito Cigars are made with a quality blend of premium tobacco leaves from the Dominican Republic, where some of the highest quality tobacco is grown. This ensures the quality of the tobacco and an aromatic and flavorful smoke of their Natural and Connecticut Shade as well as their Maduro cigars.
There are two ticket options for this experience, the Full Cigar Experience and the Social Expericene (non-smoking). Those who opt for the full Cigar Experience will receive two cigars throughout the evening: one to smoke during the event and demonstration, and another to either take home, or smoke that evening as well. Additional cigars may be purchased at the event! ESB will provide a variety of alcoholic and non-alcoholic beverages, as well as small bar bites. The spirit selection will be based on the evening’s cigar selection, and will include Whiskeys, Liqueurs, and other Spirits; to ensure harmony between cigars and beverages.
Whether you are a seasoned cigar-smoker, or a friend or significant other to one who appreciates this century old art form, join us for this educational, fun, and social evening.

The Creative Vegetarian: Middle Eastern
2019-03-16 15:00 - 17:00 | Private Residence, Santa Barbara, CA, 93110, United States
Maximize flavor without meat!
The series continues…
In this social demonstration led by Renee Martin, guests will observe the creation of vegetarian dishes featuring the robust flavors of the Middle East. Learn how unique ingredients such as pomegranate molasses, Za’atar, and ras el hanout, and other exotic spices and techniques can elevate vegetarian dishes to a new level. A variety of small plates will be passed in between the demonstrations, and ESB will provide adult beverages.

Chef's Table Dinner with Chef Massimo Falsini
2019-03-03 17:30 - 21:30 | Private Residence, Santa Barbara, CA, 93110, United States
The Perfect Blend: Italian Spirit + California Flavor
Chef’s Table with Chef Massimo Falsini, featuring Winemaker Alison Thomson of L.A. Lepiane Wines
From farm to kitchen…join us for a special Chef’s table dinner…At this exclusive member’s only event, Michelin Starred Chef Massimo Falsini is collaborating with ESB once again to offer members an immersive and enlightening dinner experience. Through its design as a progressive event it embodies the three key ESB ideologies: Experience, Exploration & Education. This will be an unforgettable and one-of-a-kind culinary experience, not to be missed!

Reception and Open Kitchen
During this interactive reception, guests are invited to enter the kitchen, engage in conversation with Chef Massimo as he assembles appetizers and prepares elements for the dinner to follow.
Multi-Course Plated and Family Style Menu
Following the reception and passed hors d’oeuvres will be a combined plated and family-style 7-course menu exploring chef Massimo’s personal connection to his Italian upbringing, his passion for local ingredients, and his enthusiasm for the culinary traditions of the Central Coast. This dinner will feature dishes that are not only on the menu at his fine dining restaurant, but also those that have been inspired by the open minds (and palates) of the members of Epicurean Santa Barbara. Guests will find the courses range from timeless to modern; flavors classic to bold; techniques ancient to cutting-edge, all executed through the mastery and vision of a true culinary artist.
And what is a dinner without a little….wine?
Joining us at Chef Massimo’s Dinner will be Winemaker Alison Thomson of L.A. Lepiane Wines! Alison’s winemaking style applies traditional Italian methods with the fresh, bold characteristics that make California winemakers legendary. Just as Chef Massimo’s menu is an amalgamation of his Italian heritage, technique, and experience, Alison’s wines reflect her Italian ancestry with the modernity of California winemaking. In all aspects, this dinner celebrates the blend of Italian tradition and California style! Additionally, Alison Thomson is the winemaker for Two Wolves’ Wine (Alicia Moore’s, a.k.a. Pink’s wine label). Alison’s love for winemaking began in Barolo, Italy, where she met the legendary Angelo Gaja and tasted nebbiolos from as far back as 1989. The next year, she returned to Piedmont for an internship under Sergio Germano, and later worked a harvest at Sine Qua Non with winemaker Manfred Krankl. Her career continued at Palmina Wines, where she made Italian varietal wines under Steve Clifton from 2008 to 2011, and eventually to Samsara as well.
photo by Paul Wellman
In her own words….
“L.A. Lepiane Wines was established in 2013 with the simple goal of crafting vibrant, exciting, balanced wines made by my own two hands. The name of my project is a nod to my great grandfather, Luigi A. Lepiane, who came from Piane Crati in Calabria, Italy with a dream of making a successful life for his family in the New Country. He settled in California, where he established his own winery, L.A. Lepiane. Three generations later, that deep Calabrian love of food and family guided me through my education and career. While earning my master’s degree in Viticulture from U.C. Davis, I jumped at the chance to work for one of the top wine producers in Barolo, Italy, making some of the best wines in the world. Now at home in Santa Barbara, California, I have embraced the region’s unique ability to grow Barbera and Nebbiolo, alongside more well known grapes like Grenache. I dedicate these wines to my great grandfather’s memory, my family, and to you and your dinner table.”
Alison’s elegant and expressive Italian varietals will be paired with Chef Massimo’s Multi-course dinner. Included in Lepiane’s portofolio is a Barbera (from Walker Vineyard), Grenache (Black Oak Vineyard), and Nebbiolo (Sisquoc Vineyard), and even a co-fermented Nebbiolo-Barbera blend in the Langhe style. Her wines have received rave reviews, including food & wine critic Darrell Corti who described her 2013 Nebbiolo as “the most expressive and best varietally typical nebbiolo wine I have tasted in California. If this 2013 wine is an example, Alison Thomson will go far in winemaking in California.”
MENU
Passed Canapes
Seppia Ink Cracker, Vermillion Ceviche, “Hilltop Farm” Avocado
Twice Baked Wiser Farm Potato, Mushroom Duxelle
Mini Dungeness Crab cake, Old Bay Aioli’
Zuppa
Chilled herbed sweet pea soup
Drake Goat cheese froth, Pinot noir Pickled Fennel
Insalata
Charred “Garden Of… Farm” Treviso
Aged Balsamic, Roasted “Root Farm” Pickled Beets, Apple 3 ways: Butter, Pickled & Crisps; Mache, Agrumato
Primi in Famiglia
“Wiser Farm” Potato Gnocchi
San Marzano Passata, “Double 8 Ranch” Buffalo Mozzarella, 30-Month Aged Parmigiano Reggiano
Conchigliette
“Hope Ranch Farm” Mussels, Broccoli Rabe, Cave Aged Pecorino Toscano
Secondi in Famiglia
Whole Roasted Baja Kanpachi with Salsa Verde
Seared Wagyu New York Striploin
Sides
Tuscan Potatoes, Mt. Olive Asparagus with Maple Hollandaise
Dolci
Tiramisu’ Tradizionale
Join us for a glorious evening!
Gluten Free and Vegetarians will be accommodated. Please include details in registration.

Winemaker Evening: Matthias Pippig of Sanguis
2019-02-27 17:30 - 19:30 | La Coronilla Private Residence, La Coronilla Drive, Santa Barbara, CA, 93109, United States
Join us for an evening with Matthias Pippig of Sanguis Wines!
Kickstarting our 2019 Winemaker Evening series is Matthias Pippig, owner and winemaker at Sanguis Wines, Santa Barbara. Sanguis is a premier boutique winery that specializes in an eclectic Rhône and Bordeaux style blends. Pippig changes blends yearly in his wines, hand sorts each wine and never makes the same wine twice. Many of his wines weigh in at over 15% alcohol, but they do not present as highly alcoholic. These wines are sourced from some of the best vineyards in the Santa Barbara and Central Coast area.Most recently the 2015 “Bossman” earned Sanguis 97 pts from Jeb Dunnuck!
Latin for blood, Sanguis was founded by the German-born Matthias Pippig. Pippig has previously worked as a wine importer for Marc DeGrazia Selections, and Estate Wines, winemaker at Grassini Family Vineyards, as well as a stint at the famous Le Brea Bakery. A food-industry marketing consultant by training, Pippig’s operation is quite similar to that of his motorcycle-riding buddy and former La Brea Bakery boss Manfred Krankl, the celebrated cult winemaker of Sine Qua Non. If you haven’t had the chance to try his wines, you are in for a serious treat. What many do not know is that Matthias is a skillful chef in his own right. At his own Winemaker Evening, Matthias will not only be featured as Winemaker, but also as Chef, as he is collaborating with ESB to create his ideal food pairings for his wines.

Superstar winemaker, Mattias Pippig, crafts some stunning wines out of Santa Barbara County. – Washington Wine Blog

Wines for the evening:
2015 See Through ($50 retail)
2015 Verve – 95 pts – ($80 retail)
2015 The Modern – 95 pts – ($80 retail)
2015 Bossman – 97 pts – ($80 retail)
“Come for the wine, stay for the winemaker, leave with a bottle!”
In 2004, when Jamie and I decided to start Sanguis, there was just the two of us, and a shared vision for making wines that aim to capture nature’s beauty through our sense of aesthetics. Today, we are fortunate to share this vision with our motley but tight crew working with us in the vineyards and the most beautifully functional converted warehouse in Santa Barbara’s industrial zone and with the many enthusiastic supporters who have joined our club and mailing list since then. Learn more about Sanguis Wines!

Wine of extraordinary character, complexity, and balance is a product of place, time, and the people who engage in the process of growing and making it, their discipline and willingness to take risks and improvise. When you play a wrong note, it is the next note that makes it good or bad.
—Miles Davis
The 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!

Yunnan Cuisine Dinner with Georgia Freedman
2019-02-17 18:00 - 20:30 | Private Residence, Santa Barbara, CA, 93110, United States
Food Writer and Cookbook Author Georgia Freedman is leading ESB members on a unique culinary and cultural tour by preparing recipes from her newest cookbook: Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province.
As the Managing Editor for the award-winning food magazine Saveur, Georgia and her husband lived in the Yunnan Province of Southwestern China, where she studied the food cultures of the dozens of minority groups that populate that unique corner of the world. After traveling extensively through the Yunnan Province, learning about the cuisine that has influences from Burma, Myanmar, Vietnam and Thailand, Georgia collected recipes and stories that she has compiled into this cookbook.
Learn about Yunnan cuisine and the culture, and enjoy a two-course family style dinner, featuring a variety of hot and cold dishes from the cookbook. Georgia will share her stories & cooking tips with the members, and is offering a discount on the Cookbook when purchased with the event.
Dishes will include:
1st Course (cold dishes)
Cold Rice with Beef
Ghost Chicken
Cucumber with Peanuts
Multi-Colored Sticky Rice
2nd Course (hot dishes)
Steam Pot Chicken Soup
Stewed Beef with Sour Bamboo and Mint
Shao Kao Style Stuffed Eggplant
Stir-Fried Okra and Pressed Tofu
Stir-Fried Mushrooms with Sichuan Peppercorn Oil
Steamed Rice…and more.
BYOB (Bring Your Own Beverage)
Yunnan is the other China, the place where the culture of the Han majority gives way to the traditions and histories of the country’s minorities. The province is the most diverse part of China culturally, biologically, and meteorologically.
It is a region of delicious foods. The area’s biodiversity and the many cultures thriving in this tiny bit of the world have come together to create a wide variety of food traditions. In addition to its amazing wealth of mushrooms, the region is famous for its hams, which rival those of Italy; its pickled vegetables, which are especially popular in the province’s central regions; its many kinds of edible flowers, which are cooked in soups and stir-fries; and its spicy chiles and Sichuan peppercorns. The province offers a seemingly endless array of things to eat, and people from all over China travel there to enjoy its marvelous foods. In a food-obsessed country, Yunnan is the food destination everyone wants to visit.
Cookbook Excerpt
However, there is really no such thing as “Yunnan food.” The province is so diverse that it contains a number of distinct styles, each a reflection of a particular area’s natural resources and the cultural practices of the people who live there. In the tropical areas in the south, grilled foods are common, and most dishes are flavored with fresh herbs and searingly spicy chiles. Grilled foods and raw vegetable salads are also popular to the west, along Yunnan’s border with Myanmar, but the dishes there also reflect the influences of cross-border trade, and many foods resemble Burmese dishes. In the east, where Yunnan borders the provinces of Guizhou and Guangxi, the food is milder and includes ingredients more commonly found in southern China, while up north, on the edge of the Tibetan plateau, you’ll find hearty cold-weather foods as well as traditional Tibetan dishes like yak-filled momos. And in central Yunnan, cooks combine these styles with flavors popular in nearby Sichuan, adding lots of pickled vegetables, dried chiles, and Sichuan peppercorns to the mix.
Join us for a unique, educational, and interactive evening!

Champagnes, Cremants and Raclette
2019-02-14 18:00 - 20:30 | Private Home, Santa Barbara, CA, United States
Celebrate February 14th with two essential Valentine’s day traditions: Champagne and Oooey Gooey, Cheese…
No, Not Fondue, but Raclette!…Ah, two of Europe’s Greatest imports tangled together for a ESB Valentine’s day Rendezvous…How lovely….and delicious.
Start the evening off with a tasting of boutique Champagnes and cremants, hand-selected by ESB founders and board members (all available for purchase). The sparkling wines are from highly rated purveyors from the Champagne region, with many producers who are certified from the European Union as Organic or Biodynamic. In addition they represent of wide range of styles and price points. These small batch champagnes are all elegant and approachable, yet each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking techniques.
Cremants/Champagnes include:
Château de Brézé – NV Cremant de Loire, Blanc ($24)
Thierry Richoux – NV Cremant de Bourgogne ($35)
Remi Leroy – NV Champagne, Brut Rose ($68)
Gratiot-Pillière – NV Champagne, Brut Tradition ($37)
Vincent Charlot – 2011 Champagne, L’Or des Basses Ronces ($98)

At some point in the evening, proceed towards the Raclette….
Racelette is a Swiss cheese known just as much for its nutty, full sweet , and ridiculously creamy flavor as it is for its visual appeal. A half wheel of this cow’s milk cheese is placed in a Raclette Melter, where a heat source melts the top of cheese into a bubbly, oozy, and crusted layer.

Long ago Swiss laborers placed their cheese close to the fire until the cheese started to melt. Closely imitating this is the heating unit in a Raclette Melter.
Guests will build a plate from a variety of vegetables, breads, meats, cornichons, and fruit. Once the cheese is ready, it is then scraped off with a knife, and cascaded over the accompaniments. ESB will have its own “Racletteur” present from C’est Cheese to serve guests a creamy scrape of cheese over their plates.
This event is an educational tasting, a communal, social dining experience, and an indulgent and fun way to celebrate Valentine’s day.

Wine & Dine Weekend in Paso Robles
2019-02-08 - 2019-02-10 | Paso Robles, Spring St & 12th St, Paso Robles, CA, 93446, United States
The ESB Founders are leading guests on a one of a kind wine experience in Paso!
From 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.
The 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.
The 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.
On 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?
RECOMMENDED HOTELS
Upon registration, ESB will send codes and instructions for discounted rates
Adelaide Inn – The Discount rate of $138.60/night
Adelaide 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.
Allegretto Resort – Discounted rate of $239/night
Allegretto 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.
Hotel Au Cheval – $525/night
Hotel 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.
Questions? Email amy@epicureansb.com
Law Estate Wines
Downtown Paso Robles
L’Aventure Vineyards
Denner Vineyards

Elegant French Cooking Made Easy
2019-02-02 15:00 - 18:00 | Private Home, Santa Barbara, CA, United States
Join Judy Astbury to learn elegant and approachable French techniques, and enjoy small plates and adult beverages. Guests will observe how to create classic dishes such as Pâte à Choux (Gougeres), Poulet au Sauté, (Breaded, sautéed chicken cutlet) Mother Sauces (Mornay and Béchamel), and of course, quintessential Soufflé Au Chocolat.

Wild Game Meat Dinner with Chef Drew Terp
2019-01-24 18:00 - 21:00 | Private Home, Santa Barbara, CA, United States
Venture into the world of Exotic meats with Chef Drew of Pico Restaurant, Los Alamos!
Chef Drew will feature a multi-course meal of ambitious preparations of wild game meats such as elk, bison, reindeer, pheasant, boar and grouse specifically for ESB members.
There are many benefits in eating game meats…one of the main benefits is that it is one of the most healthiest meats available. It’s very low in cholesterol, calories, and is very lean (low in fat). It’s also high in protein, iron and vitamin B, yet low in saturated fat. The fat that is in game meat is Omega 3. Wild game, such as venison, has an optimum ratio of Omega-3 to Omega-6 fatty acids, making game one of the healthiest sources of good fat. All game is naturally organic, hormone and antibiotic free, rather their diets are natural which also contributes to its distinctive delicious taste. They’re not genetically modified or in any other way unnaturally “enhanced.”
This event will be held in a private home in Santa Barbara and will offer an optional wine pairing featuring highly rated wines, hand selected to enhance the great flavors of wild game meats. BYOB is also welcome.

Wild game is the original sustainable, free-ranging, grass-fed meat.

About the chef!
Chef 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.

Epicurean Culinary Test Kitchen
2019-01-20 15:00 - 18:00 | Private Home, Santa Barbara, CA, United States
Introducing the Epicurean Culinary Test Kitchen
In keeping with our mission of providing food and wine education, Epicurean Santa Barbara is creating the Epicurean Culinary Test Kitchen! This culinary workshop brings together 5-6 intermediate to advanced home cooks who will each create a dish based on a chosen recipe.
Think of all the recipes you wish you could make, but haven’t found the time or occasion to make them! The ESB Test Kitchen gives chefs the opportunity to test a new interesting recipe in the company of fellow hobbyist cooks. Enjoy a glass of wine or cocktail, observe and learn each others’ tricks and techniques, and then sample each other’s dishes! No pressure here…Some recipes will be winners and some will be duds. The best recipes we’ll share with club members with chefs’ notes, so that others can expand their horizons as home chefs!Each ESB Test Kitchen Workshop is open to 4-5 attendees. Guests will register for an appetizer, starter, main, side, or dessert. They will bring with them all ingredients for their dish. If recipes require substantial prep (i.e. brining, curing, etc…) those preparations should be done in advance. The host will provide the kitchen, tools, culinary knowledge, and will reach out to guests before the event to ensure they have all the required tools needed (i.e. blender, wok, meat grinder). ESB Staff will be on hand to assist in set-up, clean-up, stirring, chopping, mashing, wine pouring, or other culinary tasks. Our first Test Kitchen will be hosted by Judy Astbury!
Happy Cooking!
P.S. If you would like to host an ESB Test Kitchen in your own home, please reach out to amy@epicureansb.com.

Blind Wine Tasting and Fellowship Dinner
2019-01-18 17:30 - 20:30 | TBD, Santa Barbara, CA, United States
Put your palate to the test at ESB’s Blind Wine Tasting & Fellowship dinner!
Guests will come together to enjoy a “Fellowship Dinner”, where each guest brings a food item (starter, side, or entree) to share family style…i.e. Potluck and sit down blind wine tasting of 6 red Rhone varietal wines. Members will gather, taste three single varietals, enjoy dinner, then proceed to a blind tasting where palates and red wines will be put to the test. Don’t want to cook? No problem! Call up our friends at C’est Cheese, Tino’s or Whole Foods and have them put together a cheese, charcuterie, or apertivo platter; or order a dish from your favorite restaurant to share with friends.

The theme of this blind tasting is: high quality Rhone varietal red blends vs. pure Rhone red varietals. Can you tell the difference between a 100% Syrah, Mourvèdre, or Grenache versus a blend, such as a GSM? Whether a beginner or advanced super taster, this blind tasting is a great opportunity to grow your wine knowledge and palate. The education doesn’t stop there…not only are your testing your palate, but you’re putting the wine to the test, correlating the perceived quality of a blend against that of a single varietal. What do you prefer? Why 100%? Why the blend? How do the varietals affect the overall flavor and aromatics of the blend?

Renew and Reconnect Lunch at Belmond El Encanto
2019-01-12 11:30 - 14:00 | Belmond El Encanto, 800 Alvarado Place, Santa Barbara, CA, 93103, United States
Renew and Reconnect Lunch at Belmond El Encanto w/ Optional Pre-Lunch Meditation and Mindfulness Session.
Ah, 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.
On 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!
In 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.
Chef 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.

Chef's Table Truffle Lunch with Tiziano Fioretti
2018-12-28 12:00 - 14:00 | Mosto Crudo, 7 W Haley st, Santa Barbara, CA, 93101, United States
EAT THE TRUFFLE. BUY THE TRUFFLE. BE THE TRUFFLE.
…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:
1. A Truffle Lunch at Mosto Crudo w/chef Tiziano Fioretti & Truffle Purveyor Andrea Sempribon
2. Black Winter Truffle Purchase through Epicurean Santa Barbara.
These opportunities are contingent upon a minimum number of registrations!
Chef 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.
Additionally, Andrea Sempribon, Truffle importer and Sommelier, will teach members all about this famous fungi, including its cultivation, use, storage, and history!

Members 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.
**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.
MENU
Scallop Crudo
…Topped with shaved truffles
Sunny Side Up Egg
…Topped with shaved truffles
Steak Tartare
…Also topped with shaved truffles
Chef Ti’s Handmade Gluten-free Fettuccine with Butter & Parmesan
…And still more shaved truffles
Vegan Coconut Ice Cream
…We said this is all about truffles. So yes, Truffles on this too!
Wine Pairing TBA

BLACK WINTER TRUFFLE PURCHASE
The 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!
Italian 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.
PICK-UP, STORAGE, and USE:
Registrants 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.
Once it has been sliced, use remaining truffle within a day or two. But don’t you dare throw out that rice! It will be
beautifully fragranced with truffle, and will make a delicious risotto.
Truffles 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.)
Simply shave over anything and everything.
Use 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.

An Evening with Michelin Starred Chef Massimo Falsini
2018-12-17 17:30 - 19:00 | Private Home, Santa Barbara, CA, United States
An Evening with Santa Barbara’s Newest Michelin Starred Chef, Massimo Falsini.

This is an exclusive opportunity to meet Chef Massimo Falsini, who has just joined our community to oversee the culinary operation of a Luxury Oceanside Resort.
Be the first to meet and sample Chef Massimo’s award-winning cuisine! Join us as Chef prepares appetizers for guests, and shares personal stories about his cooking, travels, and experience working in some of the highest rated restaurants around the world.
ESB will provide beverages, and in between appetizers guests will have the opportunity to speak with Chef Massimo and experience first-hand his award-winning cuisine. Massimo joins our community with more than 30 years of experience in the food and beverage industry working in renowned restaurants in Europe, the Middle East, and North America.
From a family of charcutiers, Massimo started as early as the age of 16 in Felice a Testaccio, a historical Roman Trattoria, and spent his youth in prestigious kitchens until reaching Harry’s Bar in Rome in 2004. Harry’s Bar was awarded a Michelin Star while Massimo was at the helm of the kitchen two years later.
After many years of travels mastering his craft, Massimo and his family decided to call the US home and moved to Florida 10 years ago. Most recently, Massimo served as the Executive Chef at the Solage, part of the Auberge Resorts Collection in Napa Valley, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role, Massimo held positions as the Executive Chef at the Four Seasons Resort Hualalai in the Big Island Hawaii, and as the Executive Chef at the Waldorf Astoria Orlando.

Demo & Dinner with Chef & Author Pascale Beale
2018-12-06 17:30 - 19:30 | Reed Interiors & Design, 590 E Gutierrez St, Santa Barbara, CA, 93103, United States
Join ESB members and experience a demonstration and dinner by Chef and cookbook author Pascale Beale, one of Santa Barbara’s most acclaimed private chefs.
To benefit the Music Academy of the West, ESB has bid on 6 tickets to her Cooking Demonstration Class and dinner. Enjoy food, wine, and atmosphere, and get some wonderful ideas for your holiday entertaining!
Guests will learn to prepare a seasonal menu featuring a salad, main course, and dessert – all dishes created Chef Pascale Beale. Held at the beautiful Reed-Interiors Downtown Santa Barbara showroom and their state-of-the-art gourmet kitchen. Zaca Mesa Winery will be providing wine for the evening.
Join members and friends and let’s kick off December with a fun culinary experience.

December Open House
2018-12-02 16:00 - 18:00 | The Wine Shepherd, 30 East Ortega Street, Santa Barbara, CA, 93101, United States
Join the Epicurean team, fellow members and guests for an Open House at The Wine Shepherd.
Enjoy drink specials, nibbles, and meet other ESB members! Bring your event ideas and share them with the team! We are eager to know what you look forward to experiencing as an Epicurean! Talk over your discoveries with new friends at our community table, grab your own table, or relax in the garden courtyard.
No need to register, just show up and bring a friend, or two!

Charcuterie Tasting with Chef Drew Terp
2018-12-01 13:00 - 15:00 | The Black Sheep, 26 E Ortega St, Santa Barbara, CA, 93101, United States
Journey through the world of cured meats with Chef Drew Terp of Pico!
Learn 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.

While 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!)
Through 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.
The 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.

Chef 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.

Grill Master Demo & Dinner with Ferno Grills
2018-11-27 17:30 - 19:30 | Private Home, Santa Barbara, CA, United States
Join ESB Members in a causal setting as Ferno Grills demonstrates their new gas grill that takes outdoor grilling to the next level. Enjoy grilled meats, vegetables and more as founder, Peck Euwer and his team demonstrates the fire-wheel technology that lets you adjust the height of your burners—and the flame—so you can fast cook without burning and slow cook to perfection. Ferno Grills is a new local Santa Barbara company!
We invite all “Grillmasters” (and Grill-Rookies) to try out the Ferno grill themselves, and meet the Ferno team. Peck Euwer will be sharing his story and inspiration behind the grill.
Ferno will be grilling up pork ssam lettuce wraps, a variety of vegetables, sides, and more. ESB will provide wine, sangria, beer and non-alcoholic beverages; and guests are welcome to bring their own beverage of choice as well!

Winemaker Evening: Stephan Asseo of L'Aventure Winery
2018-11-15 17:30 - 19:30 | Private Residence, Santa Barbara, CA, 93110, United States
A cellar-worthy winemaker evening with Stephan Asseo, owner & winemaker of L’Aventure wines!
Epicurean Santa Barbara is extremely honored to host Stephan and his daughter Chloé in Santa Barbara for this rare and unique opportunity to experience L’Aventure wine, normally only offered to their allocation members and mailing list.
Stephan Asseo, originally from France, was already known for pushing the limits of winemaking. After making wine for 17 years in France, Stephan got tired of the French regulations, known as Apellation Controlée, which limited his desire to make creative blends. In 1997, Stephan and his wife Beatrice made the decision to start a new “adventure”! They had a few ideas on where to go, California being one of them. After searching thoroughly through Napa Valley and Sonoma, they did not find anything what they were looking for. Finally, they stumbled upon Paso Robles where they fell in love immediately with the area.
Stephan began making wine in 1982, following his education at L’Ecole Oenologique de Macon, Burgundy, France. In that same year, Stephan established Domaine de Courteillac in Bordeaux. He and his family later purchased Chateau Fleur Cardinal and Chateau Robin in the Cotes de Castillion, Bordeaux. Over the next 15 years, Stephan developed into an artisan winemaker of fastidious craftsmanship and gained a reputation as a maverick vigneron. However, his true desire was to be more innovative than AOC law would allow. In 1996, this led him on a quest for a great terroir, where he could pursue his ideal as a winemaker. After searching for over a year among the world’s great wine fields, ranging from South Africa to Lebanon, Argentina to Napa, Stephan found Paso Robles. Stephan immediately “fell in love” with the unique terroir of west side Paso Robles. The rolling topography of the Santa Lucia Mountain Range, the deep calcareous soils, and the maritime influences of the renowned Templeton Gap all combine to produce a world class wine country, with the potential to craft some of the world’s greatest blends. It is here, in Paso Robles, that Stephan began his adventure, “L’Aventure”.
“Come for the wine, stay for the winemaker, leave with a bottle!”
Join us for an enlightening evening with Stephan and Chole as they share their journey from France to Paso and their passion for elegenent and bold wines. The spirit of L’Aventure is most evident in Stephan’s “Paso Blends“, such as Optimus and Estate Cuvée. Both wines are Syrah/ Cabernet Sauvignon/ Petit Verdot blends. In these wines, as well as in our Rhône blend Côte à Côte, the blending of premium varietals increases the authenticity, complexity, and balance of the wines. In this adventurous spirit, we find the future of Paso Robles wines… great, balanced red blends.

Featured Wines
Estate Rosé 2017 – $32.00
Optimus Red Blend 2016 – $56.00
Côte a Côte GSM 2016 – $98.00
Estate Cuvée 2016 – $108.00
Plus an additional library Cuvée that Stephan will bring to the tasting!

The 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!

Epicurean SB One Year Anniversary Celebration
2018-11-04 17:30 - 21:30 | Hotel Californian, 36 State Street, Santa Barbara, CA, 93101, United States
Celebrate one year of culinary experiences, exploration & education!

To celebrate one year of culinary experiences, exploration & education, the ESB team has been working hard to design an unforgettable evening that truly captures the essence of what it is to be an Epicurean Santa Barbara member: a night of “Pure Imagination!”
This whimsical evening will immerse you in a world of creative imaginations coming to life through chefs, winemakers, brewers, distillers, and musicians all wrapped up into a culinary and musical extravaganza! It’s our very own night at the Oscars with live music performances featuring artists from NYC & LA, a festival gathering on the beautiful Court of Califia full of fantastic food & beverage purveyors culminating in a collaborative chef’s dinner in The Alhambra ballroom. Our favorite chefs and winemakers will be in attendance to celebrate with us.
The evening will begin with a pre-dinner interactive sunset festival gathering set on the beautiful Court of Califia. Enjoy crafted bites, beverage tastings, and chef demonstrations accompanied by live musical performances, all under the lights. The festival gathering will be followed by a multi-course plated dinner in The Alhambra ballroom presented by a collective of chefs and winemakers. This progressive dinner will include special live musical and theatrical performances to inspire the imagination and embody the Epicurean dream. We’ll be flying in broadway performers from LA and NYC as well as featuring Santa Barbara locals.
Collaborating Chefs & Restaurants
Chef Alex La Motte & Benjamin Kunert – Blackbird
Chef Drew Terp – Pico
Chef Robert Perez – Black Sheep
Chef Nick Bodden & Ron Allen – Beefhearts
Chef PA Tremblay – Julienne
Santa Barbara Popcorn Co.
Twenty-four Blackbirds Chocolate
Le Sorelle Imports (Olive Oils)

Winemakers & Beverage Collaborators
Sanguis Wines
Jacob Toft Winery
Tablas Creek
Zeitgeist Cellars
Jamie Slone Wines
Denner Vineyards
Dilecta Wines
Eleven Eleven Wines
Anomaly Vineyards
Ian Cutler Spirits
Night Lizard Brewing Company
Hallstein Water

Matthias Pippig – Sanguis Jacob Toft – Toft Mark Porembski – Zeitgeist
Performing Artists

We are honored to have join us some amazing music talents from New York and Los Angeles as well as musicians from Santa Barbara. The progressive evening and dinner will include special live musical and theatrical performances to inspire the imagination and embody the Epicurean dream. From pop and classics, to epic Broadway songs, we’re all in for an inspiration musical treat!
Katie Fritzke
Katie Fritzke is a multi-faceted vocalist based in Santa Barbara, California. She has recorded and performed with award-winning artists such as Kenny Loggins, Monte Schultz, and has toured through the U.S., Europe, and Asia with bands and diverse music ensembles.
Alex Goley
Alex Goley is a singer and actor out of New York City. Aside from his career in theatre, he can be found performing with his NYC based band “Po’ Boys”. Previous roles include Tommy (The Who’s Tommy), Tobias Ragg (Sweeney Told); Huck Finn (Big River, TheatreWorksSV), and Prince Edward (Richard III).
Jennifer Julian (Master of Ceremony)
With a successful background in creative development, direction and performance, Jennifer Julian has worked alongside such greats as Eric Idle (Spamalot), Art Garfunkel, the late great Sydney Pollack, Mike Nichols and Robin Williams. Jen is parlaying both her creative and producing skills into film, tv and the digital space with her seasoned producing partner, Holly Payberg, and the recent launch of June Bug Pictures.
Ashley Rose
Select NYC credits: Junk: A Rock Opera (Joe’s Pub), Standby (Cynthia, FringeNYC and Gallery Players), NightOfTheLivingDead the Musical (Richard Shepard Theatre). Regional: Ghost (Molly), Next to Normal (Natalie), Hair (Sheila), Ring of Fire (Trenna), and Always… Patsy Cline (Patsy Cline). Ashley is also an award winning singer-songwriter whose song “Trace of You”, climbed the Billboard Dance Chart to #22.
Matt ShingledeckerMatt is thrilled to be working with Amy and Keith again after having first collaborated with them on their award-winning NYMF show Standby and the cast album that followed. Currently touring the US and Canada as Enjolras in Les Miserables. Broadway: Wicked (Fiyero), West Side Story (Tony – Featured in Arthur Laurent’s Memoir “The Rest of the Story: A Life Completed), Spring Awakening. Off-Broadway: Rent (Roger – Original Revival Cast). Tour: Wicked (Fiyero) and Spring Awakening (Georg).
Samantha Eve
Recent acting credits include Oklahoma (Kate) at Opera San Luis Obispo, Merrily We Roll Along (Evelyn) at Rubicon Theatre Company, The 25th…Spelling Bee (Olive Ostrovsky) with Elite Theatre Company, Arsenic and Old Lace (Elaine) with SBCC Theatre Group, and American Idiot (Heather) with Out of the Box Theatre Company. Samantha is also the Artistic Director of Out of the Box Theatre Company in Santa Barbara, CA. and has been the recipient of Indy Theater Awards for her direction of Spring Awakening, Next to Normal, BARE, Andrew Lippa’s The Wild Party, and The Rocky Horror Show. www.outoftheboxtheatre.org
We invite you to come with us on an artistic culinary journey limited only by your imagination.

We’ll look back at our greatest moments and to those great moments yet to come! We will also announce highlights of our upcoming 2019 event schedule and honor some very special members and guests, so join us for a magical night with the entire ESB family! This is an all member event not to be missed!
Ticket Options
EPIC “Golden Ticket” Includes (Limited Quantities)
• Private rooftop sunset reception with special guest chef and winemaker (begins at 4:30pm)
• Access to ESB “VIP Member” reception (begins at 5:00pm)
• Pre-dinner interactive food & wine festival with chef demos, beverage tastings and more…
• Multi-course wine dinner and music performances by NYC & LA performing artists
• Priority dinner seating at EPIC tables with chefs, winemakers, and more…
• Exclusive wine pouring at dinner only for “Golden Ticket” holders in addition to the featured dinner wines
• Personalized keepsake menu & program
• Special EPIC gift package ($150 value)
• 25% off Hotel California room rates for “Golden Ticket” holders only! (email ESB for discount following event registration)
Standard Ticket includes
• Pre-dinner interactive food & wine festival with chefs demos, beverage tastings and more…(“VIP Members” automatically receive Early Bird access at 5:00pm)
• Multi-course wine dinner and theatrical performances by NYC & LA performing artists
• Member gift package ($100 value)
• Keepsake menu & program
*Vegetarian and Gluten Free options will be available. Please notify ESB upon registration.

Farmhouse Cheesemaking
2018-10-16 17:30 - 19:30 | TBD, Santa Barbara, CA, United States
Join ESB members for an educational and delicious evening with Chef Michelle Aronson as she demonstrates the science behind fresh cheesemaking, and master the surprisingly straightforward techniques for making farm fresh cheeses in your own home!
Together attendees will make butter, creme fraiche (which each guest will get to take home in jars provided), ricotta, and mozzarella. Each cheese will be paired with a different snack to enjoy throughout the class. Guests will also enjoy adult beverages, and a a spread of bread, cheeses, and veggies during the event as well.

MICHELLE ARONSON | FARMER, CHEF, EDUCATOR
I am a farmer, chef, and educator. I love sweet potatoes, (Kerrygold) butter in my coffee, potluck suppers, and tidy rows of carrots. Food is my love language, and I firmly believe in the power of home cooked meals to inspire, heal, and create community.

Creative Sauces & Dips
2018-10-13 15:00 - 17:00 | TBD, Santa Barbara, CA, United States
Creative Sauces & Dips
Join chef Isa Bourbon and Lena Philkill as they demonstrate how to create delicious, colorful and flavorful vegan dips and sauces. Learn how to plate and dress your own with an array of garnishes. All guests will personally garnish and take home a dip with their customized toppings, and will enjoy a spread of delicious vegan sauces and dippers at the event. Adult beverages included!
This event is not just for vegans, but for everyone!

Tartare, Terrine, and Mussels Oh my!
2018-10-11 18:00 - 21:00 | The Little Door, 129 E Anapamu St, Santa Barbara, CA, 93101, United States
Join the waitlist now! Click here to email ESB!
Tartare, Terrine, and Mussels, oh my!
Mediterranean Multi-Menu Dinner!
3-Option / 3-Course Dinner at Little Door
There are so many great dishes on Chef Oscar Ledesma’s menu at The Little Door that ESB had no choice but to offer 3 separate options…Each highlighting the French, Spanish, and North African influences present in his dishes. Dining with ESB members offers you a first hand experience to choose your own adventure. (No more awkwardly peering at your neighbors’ stunning tarine and wondering how good it is…we’re all friends here…Just ask!)
Choose 1 of 3 menus (vegetarian friendly) showcasing Chef Oscar’s Mediterranean-influenced dishes. These set menus are designed to showcase not only the best the restaurant has to offer, but Chef ’s passion for Mediterranean-inspired cuisine, executed with Santa Barbara’s top-notch local ingredients. Dishes such as steak tartare feature his modern yet approachable take on classic French cuisine, and his Hope Ranch Mussels, with vadouvan-spiced harissa, are some of the most creative and delicious mussels we’ve ever tasted!
Come join us as we taste through Chef Oscar’s Menu at Little Door. You’ll be greeted with a welcome beverage, a stunning chandelier, and as always, good company.

Optional BYOB – Corkage $25
