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DTSTART;TZID=America/Los_Angeles:20231207T173000
DTEND;TZID=America/Los_Angeles:20231207T200000
DTSTAMP:20260421T054044
CREATED:20231103T012654Z
LAST-MODIFIED:20231202T181425Z
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SUMMARY:ESB's Taste of Japan 2
DESCRIPTION:ESB’s Taste of Japan 2\nDue to the overwhelming popularity of “Taste of Japan”\, ESB is hosting another night of authentic Japanese cuisine inspired by Amy and Keith’s travels. Limited to 15 guests\, we’ll revisit the dishes from the previous dinner\, with a few new flavors inspired by the changing seasons. From Kaiseki to Tempura\, to sushi and street food\, with some sips of sake and whisky\,  join us for another night of Japanese cuisine! \nAmy and Keith recently traveled through Japan for two weeks. They tasted everything from the freshest Blue Fin Tuna directly from Tokyo’s Toyosu Fish Market\, to Japanese Udon in a hidden Osakan Alley\, to a multi-course Kaiseki at the 3-Michelin Star Ryugin in Tokyo’s Ginza District\, to Rare Japanese Whiskey and Yuzu Spritzes at a speakeasy 8 stories up in an unmarked building. Inspired by their travels\, Amy and Keith are\, at the least to say\, delighted\, to share these delicious and eye-opening memories with ESB members through a Japanese Dinner. \nChef Amy will recreate some of their most memorable dishes and beverages\, with a bit of their own inspiration. Featuring ingredients\, spirits and items purchased in Tokyo\, Osaka\, and Kyoto; their goal is to recreate the authentic and exciting flavors they experienced while abroad. With each dish they’ll share stories of the food\, drinks\, restaurants and people that made their trip to Japan a life-changing experience. \nFrom sushi\, tempura\, udon\, wagyu\, Yakitori\, to dishes inspired by David Chang’s favorite Toyko dishes\, Osakan street food\, to Ingredients used in 3-star Michelin Kitchens brought back from Toyko’s Tsukiji’s Fish Market\, this 8+ course\, individually-plated dinner is sure to open your eyes to Japanese cuisine. It is perfect for those who have traveled to this amazing country and wish to revisit the flavors and aromas\, or those who have yet to visit and wish to learn more about the cuisine. Throughout the event multiple Japanese inspired beverages will be served. \n…And no worries\, friends\, Fugu is not on the menu!
URL:https://epicureansb.com/event/esbs-taste-of-japan-2/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/JapanBanner_3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231201T173000
DTEND;TZID=America/Los_Angeles:20231201T203000
DTSTAMP:20260421T054044
CREATED:20231013T161603Z
LAST-MODIFIED:20231129T152529Z
UID:10000245-1701451800-1701462600@epicureansb.com
SUMMARY:Winemaker Evening: Larry Schaffer of Tercero
DESCRIPTION:Join us for an evening with Larry Schaffer of Tercero Wines\nJoin us for our final winemaker evening of the year with Larry Schaffer of Tercero Wines! Kick off the Chrismahanukwanzakah season with an evening of fine wines\, delicious passed appetizers\, and great company! \nTercero Wines focusses around a wide range of Rhone varietals\, while flirting with Pinot Noir\, Gewürztraminer\, Cabernet Franc across an impressive list of over 10 different bottles including ! Although our Winemaker Evenings typically feature 4-5 wines; at this event we’ll be featuring 7 bottles from Tercero’s current line-up\, along with additional paired bites to suit! An evening fitting for the holidays\, not to mention Tercero wines are a great value which all of us Epicureans are searching for! \nLarry did not start out in the wine industry\, (like many of the great winemakers in our region); but after taking classes at community colleges with kids who literally could have been his kids\, he received his MS in Viticulture and Enology from UC Davis\, and then moved to the Santa Barbara County wine region in 2005. Starting on the winemaking team at Fess Parker Winery\, he eventually branched off to start and run Tercero wines. Larry is adept not only at winemaking but at explaining the process in a very user-friendly manner. His inclusive and lighthearted approach to tasting wines makes for an entertaining\, fun\, and eye-opening experience! \nFeatured Wines\n2022 Trilogia\n2017 Verbiage Blanc\n2022 Carbonic Mourvedre\n2021 Counoise\n2021 Cabernet Franc\n2021 Pinot Noir\n2015 Grenache\nPassed Dishes\nSpanish Marinated Shrimp w/Herbs & EVOO in Rice Crackers\nCitrus\, Olive + Feta Skewers w/Chimichurri\nBurrata + Pesto Angolotti\nButternut squash + chorizo tacos\, with black bean puree\, cotija & cilantro\nBeef Sliders w/Muenster & Bacon Jam\n\nTercero Wines concentrates on small lot\, hand crafted wines using grapes exclusively from leading Santa Barbara County vineyards and works with grapes from nearly every AVA within the county. Though his main concentration is working with rhone varieties\, Larry remains curious and therefore also works with pinot noir\, gewürztraminer\, cabernet franc\, and a few other fun and interesting grapes. And therein lies the beauty of Santa Barbara County. \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-larry-schaffer-of-tercero/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2023/10/twfeatured.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.406543;-119.7137061
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=La Coronilla Private Residence La Coronilla Drive Santa Barbara CA 93109 United States;X-APPLE-RADIUS=500;X-TITLE=La Coronilla Drive:geo:-119.7137061,34.406543
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231109T173000
DTEND;TZID=America/Los_Angeles:20231109T203000
DTSTAMP:20260421T054044
CREATED:20231013T164146Z
LAST-MODIFIED:20231021T132802Z
UID:10000244-1699551000-1699561800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Industrial Eats!
DESCRIPTION:ESB “TRUST” Dinner: Industrial Eats!\nOn Thursday\, November 9th\, put your TRUST in the chefs of Industrial Eats at a private home ESB style\, right here in Santa Barbara\, and be surprised and delighted with an amazing meal inspired by the late Jeff Olsson’s favorite signature dishes and ingredients! Jeff Olsson pioneered farm-to-table dining in the Central Coast\, and leaves a legacy of “eat well\, do good” for friends and patrons. \nThe Cuisine…\nAt this Multi-Course Dinner\, guests will experience a variety of dishes prepared by the chefs.  Starting with passed appetizers\, followed by both shared and individually plated dishes\, this dinner will feature a combination of Industrial Eats classics\, and Jeff Olsson’s and New West Catering’s creations reserved for special event dinners such as Outstanding in The Field.  Dietary restrictions will be accommodated at chef’s discretion.  Guests will enjoy a variety of proteins\, seafood\, locally sourced vegetables and dishes inspired by the seasons\, local farmers\, fisherman\, and Jeff’s love of international cuisine! \n\n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit!
URL:https://epicureansb.com/event/esb-trust-dinner-industrial-eats/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231029T113000
DTEND;TZID=America/Los_Angeles:20231029T140000
DTSTAMP:20260421T054044
CREATED:20230818T140544Z
LAST-MODIFIED:20230828T232622Z
UID:10000243-1698579000-1698588000@epicureansb.com
SUMMARY:Sockeye Salmon Demonstration & Luncheon: Chef PA Tremblay
DESCRIPTION:Sockeye Salmon Demonstration with Chef PA Tremblay\nSalmon is a seafood favorite favorite! But while many of us default to Scottish\, King\, or Steelhead (Trout); a lesser known variety is Sockeye Salmon\, known for its clean flavor\, lean protein\, unique reddish color and sustainable fishing practices within the industry. Intrigued? Join us and learn from the fisherman\, chef\, and salmon expert himself\, Chef Pierre “PA” Tremblay! \nSockeye Salmon delivers on flavor and health benefits\, and can be prepared in a variety of ways\, just like other types of salmon. From baked\, to pan-seared with crispy skin to sous vide\, guests will sample different preparations of salmon\, enjoy a plated baked salmon lunch\, and learn all about the variety from Chef PA\, who spent six weeks fishing off the coast of Alaska. Hear his stories\, see his photos and learn about the challenges\, rewards\, and lessons learned from fishing Sockeye salmon deep off the coast of Alaska! At the end\, guests will each take home with them some of Chef PA’s signature hot smoked salmon! Beverages will also be served.
URL:https://epicureansb.com/event/sockeye-salmon-demonstration-chef-pa-tremblay/
LOCATION:Santa Barbara Middle School\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/08/Sockeye-salmon-thumbnail.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.437028;-119.6947802
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Santa Barbara Middle School 1321 Alameda Padre Serra Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6947802,34.437028
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231021T173000
DTEND;TZID=America/Los_Angeles:20231021T200000
DTSTAMP:20260421T054044
CREATED:20230726T180458Z
LAST-MODIFIED:20231017T194352Z
UID:10000240-1697909400-1697918400@epicureansb.com
SUMMARY:ESB's Taste of Japan
DESCRIPTION:ESB’s Taste of Japan\nAmy and Keith recently traveled through Japan for two weeks. They tasted everything from the freshest Blue Fin Tuna directly from Tokyo’s Toyosu Fish Market\, to Japanese Udon in a hidden Osakan Alley\, to a multi-course Kaiseki at the 3-Michelin Star Ryugin in Tokyo’s Ginza District\, to Rare Japanese Whiskey and Yuzu Spritzes at a speakeasy 8 stories up in an unmarked building. Inspired by their travels\, Amy and Keith are\, at the least to say\, delighted\, to share these delicious and eye-opening memories with ESB members through a Japanese Dinner. \nChef Amy will recreate some of their most memorable dishes and beverages\, with a bit of their own inspiration. Featuring ingredients\, spirits and items purchased in Tokyo\, Osaka\, and Kyoto; their goal is to recreate the authentic and exciting flavors they experienced while abroad. With each dish they’ll share stories of the food\, drinks\, restaurants and people that made their trip to Japan a life-changing experience. \nFrom sushi\, tempura\, udon\, wagyu\, Yakitori\, to dishes inspired by David Chang’s favorite Toyko dishes\, Osakan street food\, to Ingredients used in 3-star Michelin Kitchens brought back from Toyko’s Tsukiji’s Fish Market\, this 8+ course\, individually-plated dinner is sure to open your eyes to Japanese cuisine. It is perfect for those who have traveled to this amazing country and wish to revisit the flavors and aromas\, or those who have yet to visit and wish to learn more about the cuisine. Throughout the event two Japanese inspired beverages will be served. \n…And no worries\, friends\, Fugu is not on the menu! MENU COMING SOON!
URL:https://epicureansb.com/event/esbs-taste-of-japan/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/JapanBanner_3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230929T173000
DTEND;TZID=America/Los_Angeles:20230929T190000
DTSTAMP:20260421T054044
CREATED:20230728T041321Z
LAST-MODIFIED:20230926T003905Z
UID:10000242-1696008600-1696014000@epicureansb.com
SUMMARY:Blind Tasting - Rhone Varietals
DESCRIPTION:Let’s enlighten our palates with a Blind Wine Tasting!\nPerfect for beginners\, novices\, and educated wine enthusiasts alike\, this seated tasting will highlight Rhone Varietals from different regions around the world. \nLed by member\, advisor and wine lover Jeremy Allen\, Members will gather\, taste three single varietals (alongside wine friendly bites); learn the differences between the grapes\, then proceed to a blind tasting where palates and red wines will be put to the test- A total of 6 wines! \n \nThe theme of this blind tasting is: high quality red Rhone blends vs. pure red Rhone 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 you’re 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? \nPRIVATE – MEMBERS ONLY\nNon-members please inquire by email.
URL:https://epicureansb.com/event/blind-tasting-rhone-varietals/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/blindwine2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230916T173000
DTEND;TZID=America/Los_Angeles:20230916T200000
DTSTAMP:20260421T054044
CREATED:20230726T174903Z
LAST-MODIFIED:20230911T141552Z
UID:10000241-1694885400-1694894400@epicureansb.com
SUMMARY:Fall for Burgers & Barrels
DESCRIPTION:Fall for Burgers & Barrels\nAs summer winds down and fall is upon us\, let’s continue to soak up the California Sun through an evening of two of our favorite things: burgers and wine! \n(Who are we kidding? This is Santa Barbara…We don’t even look at our fall sweaters until November!) \n…But anyway\, back to burgers. \nJoin us a for an al fresco\, fun evening of chef-crafted burgers\, sides and more. Start the afternoon with some passed appetizers and snacks\, and then enjoy specialty burgers crafted by Chef Amy and Chefs Drew Terp & Rene Ortega of R+D Kitchen; featuring locally sourced beef\, and creative fixin’s to appeal to a variety of palettes. We’ll feature fermented grapes from some of the top producers in Paso Robles\, as well as well as other refreshments. This will be a fun\, evening for all\, and a great opportunity to meet other ESB members! \n***(Vegetarians\, we have you covered! Don’t forget to include any dietary restrictions in the “comments” section when registering.)***\nChefs Drew Terp & Rene Ortega of R+D Kitchen have designed a special burger for this event featuring grass fed beef from Motley Crew Ranch!Chef Drew is famous for his incredible burgers\, and this is an exciting opportunity to enjoy one of his mad-hatter creations once again! (Those interested in his current Pop-Ups can check out the R+D Local Kitchen Instagram!) See their featured burger below\, along with the rest of the menu! Only a few spots remain for this Burger-licious event! \nMENU\nPassed Appetizers:\nFried Castelvetrano Olives Filled with Herbed Cheese \nMiniature Sweet Potato + Chorizo Tacos \nPeruvian Ceviche with Leche de Tigre \nAll-Beef Burgers: \nDrive-In Classic Cheeseburger: \nAmerican Cheese\, Burger Sauce\, Toppings of Choice (Tomato\, Red Onion\, Pickles\, Lettuce\, Ketchup\, Mustard) \nR+D’s Philly Cheeseburger:\nShaved Philly\, Caramelized Onions\, Cheese Whiz\, Crispy Onions \nESB’s Bacon Jammin’ Crunch Burger:\nPimento Cheese\, Potato Chip\, Bacon Jam\, Peanut Sauce \nSides:\nGarlic Parmesan Tater Tots \nSummer Grilled Corn\, Avocado\, Lime\, and Black Bean Salad\nMixed Green Salad with Plums and Toasted Almonds \nSummertime Dessert TBD
URL:https://epicureansb.com/event/fall-for-burgers-barrels/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/loaded-quattro-formaggi-burgers-130442-1-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230819T180000
DTEND;TZID=America/Los_Angeles:20230819T210000
DTSTAMP:20260421T054044
CREATED:20230519T152622Z
LAST-MODIFIED:20230720T152523Z
UID:10000237-1692468000-1692478800@epicureansb.com
SUMMARY:Vino d'Italia! ~ Italian Wine Dinner
DESCRIPTION:¡Vino de d’Italia!\nItalian Wine Dinner\nTime to immerse yourself in the world of Italian Wine and Food! \nAfter a memorable evening of Spanish Wines\, Wine Importer Mike Miller is returning to Santa Barbara to take guests on a journey through Italy’s notable wine regions. This will be another night to remember! \nStarting with classic Prosecco\, and journeying to Chianti and Piedmont\, taste through the regions of Tuscany\, all while enjoying Italian-Californian fare and great company. Chef Amy Baer and her team with pair the selection of wines with a combination of individually plated and shared courses. From flatbreads\, to pasta to locally sourced produce and meats\, it’ll sure to be\, as always\, delicious\, fun\, and enlightening evening. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries. \nWine list and Menu coming soon…Saluti!
URL:https://epicureansb.com/event/vino-ditalia-italian-wine-dinner/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Education,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/cork-italy.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230805T103000
DTEND;TZID=America/Los_Angeles:20230805T123000
DTSTAMP:20260421T054044
CREATED:20230707T170820Z
LAST-MODIFIED:20230725T164657Z
UID:10000239-1691231400-1691238600@epicureansb.com
SUMMARY:Brunch Social at Live Oak Cafe
DESCRIPTION:ESB Brunch Social @ Live Oak Cafe\nJoin Epicureans for Brunch! \nCome meet friends old and new at Like Oak Cafe\, known for its delicious\, classic breakfast and brunch fare! The pricing is a deposit that includes your choice of entree from the full menu as well as beverage\, tax\, and gratuity. Guests are responsible for additional beverages or desserts. \nSee menu here!
URL:https://epicureansb.com/event/brunch-at-live-oak-cafe/
LOCATION:Live Oak Cafe\, 2220 Bath St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Brunch,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/miso-croque-madame-104763-1-scaled.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230722T180000
DTEND;TZID=America/Los_Angeles:20230722T210000
DTSTAMP:20260421T054044
CREATED:20230505T174941Z
LAST-MODIFIED:20230609T133631Z
UID:10000236-1690048800-1690059600@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp
DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature another ESB Favorite…Chef Drew Terp! 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. 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 continued producing a variety of charcuterie while executive chef at Pico\, in Los Alamos; (which earned a Wine Spectator Award during his time at the restaurant). After residing in San Diego for 3 years\, Chef Drew has returned to the Central Coast to continue his work in Charcuterie\, education and private dining! \nThe Cuisine…\nAt this Multi-Course Dinner\, guests will experience Chef Drew’s style of cooking\, which is a tribute to the symbiotic farmer-chef relationship. He is also known for his incredible dishes featuring proteins\, fresh pastas\, and charcuterie. Anyone who has been lucky enough to attend one of Chef Drew’s previous dinners featuring Upscale Comfort Food\, Game Meat\, or his legendary Burgers knows of Chef’s Drew cuisine\, which has influence from Spanish\, Japanese\, Southern BBQ and Californian cuisine. He brings with him incredible flavors\, a wealth of experience\, and passion for creating incredible food. Dietary restrictions will be accommodated at chef’s discretion.\n \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit!
URL:https://epicureansb.com/event/esb-trust-dinner-chef-drew-terp-2023/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230713T173000
DTEND;TZID=America/Los_Angeles:20230713T200000
DTSTAMP:20260421T054044
CREATED:20230609T135809Z
LAST-MODIFIED:20230712T161348Z
UID:10000238-1689269400-1689278400@epicureansb.com
SUMMARY:Wood-Fired Oven Dinner
DESCRIPTION:Wood-Fired Oven Dinner\nExperience a wood-fired oven dinner- up close and personal! EpicureanSB’s Chef Amy Baer and FireBrick’s Arturo Ruiz are joining forces to offer guests a unique dinner with with a focus on wood-fired cooking! At this in an outdoor ‘culinary theatre’ set-up\, the ovens are front and center. You’ll observe everything from whole vegetables\, to seafood\, proteins\, and even desserts cooked with live fire. Not only does the kiss of wood smoke enhance the dishes\, but you’ll leave with a new found appreciation for the versatility of wood-burning ovens. This up close and personal experience is sure to be fun\, delicious and enlightening! \nAmy and Arturo first met while working at Industrial Eats\, and share a love of entertaining guests with delicious and immersive food experiences. Together they are crafting a 5-course menu inspired by their own unique culinary styles\, and wood-burning oven techniques learned from their time at the beloved Industrial Eats. \nPlates will be shared-2 per person. (Single registrations will be plated individually). \nMenu\nWood-Fired Pita with Spreads\nWhite Bean Hummus\, Romesco\, Labneh \nFireBrick’s Grilled Oysters \nWhole Grilled Maitake Mushroom\nDashi Aioli and Herb Vinaigrette \nWood-fired Chicken 2 Ways\nSage Pomme Puree\, Roasted Carrots\, Pan Sauce \nWood-Fired Strawberries\nGrilled Pound Cake\nThai Basil Custard
URL:https://epicureansb.com/event/wood-fired-oven-dinner/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/06/Wood-Fired.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230629T180000
DTEND;TZID=America/Los_Angeles:20230629T200000
DTSTAMP:20260421T054044
CREATED:20230505T174225Z
LAST-MODIFIED:20230528T133154Z
UID:10000235-1688061600-1688068800@epicureansb.com
SUMMARY:Sous Vide Demonstration
DESCRIPTION:Sous Vide Demonstration\nIntrigued by Sous Vide cooking? \nWondering if you should invest in another kitchen tool? \nHere is your opportunity to quell your curiosity! In this demonstration style event and dinner\, Chef Amy will showcase the modern chef’s favorite gadget through preparations of vegetables\, seafood\, and red meat; demonstrating the process from beginning to end. A little advance prep can result in both delicious and fool-proof food preparations; taking guesswork out of cooking so many items. Come\, taste and learn! Beverages included! \nWhy Sous Vide? \nYou can ask the same question about any other cooking technique. Why sauté? Why roast? Why grill? …Because it provides precise results; in a specific amount of time and effort. \nSo take the mystery out of Sous Vide and taste the results! Rather than a complicated or mysterious machine that requires a degree in chemistry; it is straightforward and exact\, and may become your next favorite kitchen tool. \nMenu\nSous Vide Salmon 2 Ways:\nChilled Salmon Salad with Dill Aioli and Market Greens \nSeared Salmon Over Wild Rice \nSous Vide New York Strip\nMelted Leeks and Herb Vinaigrette \nSous Vide Carnitas Tacos \n  \nMore info coming..!
URL:https://epicureansb.com/event/sous-vide-demonstration/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230609T180000
DTEND;TZID=America/Los_Angeles:20230609T203000
DTSTAMP:20260421T054044
CREATED:20230505T143434Z
LAST-MODIFIED:20230609T174426Z
UID:10000234-1686333600-1686342600@epicureansb.com
SUMMARY:Winemaker Evening: Saint K & Ultima Tulie Wines
DESCRIPTION:Winemaker(s) Evening:\nChris Kiranbay & Cameron Stoffel\nSaint K & Ultima Tulie Wines \nAt this event we break all boundaries and bring you two incredibly talented and charismatic winemakers who represent the cornerstone of Paso’s winemaking spirit with the best boutique small production wines that overdeliver on value and quality. \nJoin us for an evening with winemakers Chris Kiranbay (Saint K) and Cameron Stoffel (Ultima Tulie)\, as we taste through a combined 7 wines from the newest rebels in the Paso Robles winemaking scene\, accompanied by deliciously paired bites. \nWith the Santa Barbara harbor in view\, exceptional wines and exquisite bites\, this is sure to be a fun wine and food filled evening\, so don’t miss out. \nCome for the wine\, stay for the winemaker\, leave with a bottle\, two\, or a case! \nHeavy appetizers will be served throughout the evening. \n \nFeatured Wines\nSaint K\n2022 Around the Way Rose of Pinot Noir – $28 retail\n80 cases made\, all Santa Barbara County fruit\, aged in stainless steel 5 months  \n2021 Yokai Chardonnay – $50 retail\n120 cases made\, Yellow Foxtrot Vineyard\, Santa Barbara\, aged in 40% new french oak for 12 months \n2021 Yokai Pinot Noir – $50 retail\n170 cases made\, Yellow Foxtrot Vineyard\, Santa Barbara\, aged in 30% new french oak for 21 months\, 30% whole cluster \n  \nUltima Tulie\n2020 Petite Sirah – $58 Retail\n100% Petite Sirah – Paso Robles\, 50% New French Oak\, 4 Barrels Made \n2020 Syrah – $58 Retail\n100% Syrah – Edna Valley\, Used French Oak\, 8% Whole Cluster\, 3 Barrels Made \n2020 Petit Verdot – $65 Retail\nVincent Santa Ynez\, New French Oak\, 1 Barrel Made \n2019 Scarab Blanc de Blancs – Méthode Champenoise – $75 Retail\nChardonnay – York Mountain \n \nMenu\nShrimp Sliders w/ Smoked Paprika Aioli\nSweet Spicy Crispy Cauliflower w/ Shiso Ranch\nDuck Confit w/ Strawberry Gastrique and “Quacklings”\nBrown Butter Caesar Toasts\nMoroccan Lamb Lollipops with Pomegranate Molasses\nGrilled Steak w/ Sun Dried Tomato-shallot butter & Smoked “A1” Date Sauce \nChris Kiranbay is a winemaker for a new generation. By combining the classic styles of Old World wines\, and the artistic\, and often\, hands-off practices of the New World\, Kiranbay has created something beautiful and unique: Saint K Wines. After the harvest ended\, it didn’t take him long to pack up his belongings and follow his passion out west to make wine. Winemaker Chris Kiranbay is originally from Arlington\, VA and has a longstanding history in the wine industry. After 15 years in fine dining and wine brokerage\, a trip to Napa inspired a move across country to California where Chris worked a harvest in Paso Robles back in 2010; as his dream was to work with Rhône Valley varietals. He then began working for Herman Story Wines in 2013\, and subsequently began making some of his own wines; with inspiration from winemakers such as Russell From\, Vailia Esh at Desparada\, and Curt Schalaclin of Sans Liege. \nI’ve never done anything by the book. I grew up on three different continents and my first culinary training came from the best cook I knew… Mom. I bailed on public education and took my talents to prison food service\, where I once almost started a riot by adding curry powder to the pot pie. And after years of tasting\, pairing\, and generally kicking ass in DC-area restaurants\, I bolted. I set off for California to make my own. I pick stellar grapes at the perfect time and let them do their thing. In the end\, it’s about expressing myself\, about having a good time. The same spirit that inspired that dash of curry powder. Innovative? Yeah. Risky? Sure. Fun? Come find out. \n-Chris Kiranbay \nLike others who’ve worked under Russel From\, Cameron Stoffel made his first batch of wine in a storage closet in 2011 at Herman Story Wines. Since then\, he’s been producing micro-lots of high quality wine. No bottle of Ultima Tulie is sold without first touching his hands. Cameron grew up in an Italian influenced family. His great-grandparents emigrated to the US from a small island called Ischia\, and brought their food and wine culture with them. Cameron was about 7 years old when he tasted his first glass! “I was curious about this stuff they drank all the time. My grandfather said\, ‘Let the kid try it.’ So I did.” \nWith a background in graphic communications\, Cameron first explored Viticulture and Oenology in school\, and eventually interned at Herman Story Wines for a harvest; and soon after joined Russel From’s team. From there Russel gave him the opportunity to explore winemaking on his own in the adjacent building; and In 2011\, he established Ultima Tulie\, and made the conscious decision to make wine. \nTo Cameron\, Ultima Tulie represents a place beyond the borders of the known world. It was used during times of early exploration\, when very little was known about the world. The name captures Cameron’s love of exploring and going past any self-imposed limits\, living with purpose\, and getting off the beaten path\, and hopefully finishing a damn good bottle of wine while doing so. His wine IS his Ultima Tulie. \n \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-chris-kiranbay-cameron-stoffel-of-saint-k-ultima-tulie-wines/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/Banner050923.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.406543;-119.7137061
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=La Coronilla Private Residence La Coronilla Drive Santa Barbara CA 93109 United States;X-APPLE-RADIUS=500;X-TITLE=La Coronilla Drive:geo:-119.7137061,34.406543
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230521T173000
DTEND;TZID=America/Los_Angeles:20230521T200000
DTSTAMP:20260421T054044
CREATED:20230414T175446Z
LAST-MODIFIED:20230505T175016Z
UID:10000093-1684690200-1684699200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Tyler Peek & Ryan Simorangkir of Sama Sama
DESCRIPTION:ESB “TRUST” Dinner\nChef Tyler Peek & Ryan Simorangkir\n\nJoin us as we feature Sama Sama’s MICHELIN Bib Gourmand Award Chefs Tyler Peek and Ryan Simorangkir for our next ESB TRUST dinner.  Sama Sama is known for its flavorful Southeast-Asian-inspired cuisine from regions such as Bali and beyond. With roots ranging from Southern BBQ to the spice-filled\, colorful flavors of Indonesian cuisine\, this will be another unforgettable dinner as we take these chefs out of the restaurant and into the ESB kitchen where they will share their personal stories favorite dishes\, and off-menu specialties. \n \n \nThe Cuisine…\nThis experience will be a multi-course dinner including both individual and shared plates all full of variety\, color and flavor drawing from Southern BBQ to South East Asian Cuisine! It wouldn’t be a Trust dinner without beautiful wines\, so bring your favorites to pair! Let Chefs Tyler and Ryan share with you dishes crafted specifically for this event.  Food allergies will be accommodated at chef’s discretion. Please include in notes. \n \nAbout the Chefs…\nGrowing up in Indonesia\, chef Ryan Simorangkir fell in love with the local street food of his home country and began to cook from family recipes. After attending Pasadena’s Le Cordon Bleu school\, he and chef Tyler Peek opened Sama Sama Kitchen\, where the celebrate Indonesian cuisine in a warm\, casual setting (the name means “you’re welcome” in Indonesian). \nChef Tyler Peek\, originally from Nashville\, entered the culinary scene when working at Palm Springs at the Ace Hotel\, Kings Highway in Palm Springs. He quickly fell in love with cooking and decided to attend Le Cordon Bleu Culinary School soon after. \nChefs Peek and Simorangkir have worked together for over 12 years\, starting at Alain Ducasse’s restaurant at the W Hotel in Puerto Rico\, and then\, running a kitchen together at a restaurant back in Bali. They finally opened their flagship restaurant in Santa Barbara in 2013\, and have opened two more restaurants since then: Little Sama Ojai and Dim Sama Los Alamos. \nWith everything from traditional South East Asian street fare\, to market driven salads\, seafood and other world influences\, it’s no surprise that Sama Sama is included in the Michelin Guide as a Bib Gourmand. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nTrust dinner are BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \n \n 
URL:https://epicureansb.com/event/esb-trust-dinner-chef-tyler-peek-and-ryan-simorangkir-of-sama-sama/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230429T153000
DTEND;TZID=America/Los_Angeles:20230429T173000
DTSTAMP:20260421T054044
CREATED:20230224T205146Z
LAST-MODIFIED:20230310T173534Z
UID:10000092-1682782200-1682789400@epicureansb.com
SUMMARY:Cult Syrahs of The Central Coast
DESCRIPTION:“Cult” Syrahs of The Central Coast\nExperience some of the most sought after “Cult” wines in the world right here from our own backyard: 
Sine Qua Non\, The Third Twin\, Next of Kyn\, Fingers Crossed and Andremily. \nNever before have the entire Manfred Krankl Family Wines been tasted side by side along with two special wine labels close to the family in Santa Barbara! At cult status\, these wines are nearly impossible to acquire\, being always sold out\, or only available at sky high prices on the secondary market. Be one of the few people in the world to experience these amazing wines all at one time and place!..an opportunity that thousands of other wine enthusiasts could only dream of having… Join us\, won’t you? \nSine Qua Non (SQN)\, known for its Rhône style blends\, has become an international sensation and one of the most collected California wine labels. Winemaker Manfred Krankl started with a vision and a lot of passion and turned it into an incredible success. Sine Qua Non wine is the only American label to have received 8 perfect scores from critic Robert Parker. Their wines start in the high $100s and go well over $300 a bottle — (if you can get one! You’ll have to join the 1\,475-person waitlist). Not only do they sell out\, but the wines skyrocket in price shortly after release\, some selling for over $1\,000 per bottle! The ultimate cult wines! \nIn addition to SQN\, the Krankls have two other extraordinary wine brands: The Third Twin and Next of Kyn.  \nFingers Crossed is run by Nicolas and Julia Krankl (Nicolas is the son of Sine Qua Non’s Manfred Krankl). They produce rich\, powerful wines that display a beautiful sense of freshness\, elegance and incredible complexity. Although influenced by Manfred’s style\, Fingers Crossed wines have their own unique profile\, (slightly more Old World-style)\, while still delivering serious and classic California fruit. \nAndremily is run by owner and winemaker Jim Binns\, former assistant winemaker at SQN\, who continues to fashion some of the most exciting wines coming out of California today. His scores are out of this world! \nThe tasting experience..!\nWe’ll start with a Fingers Crossed white wine and lite snacks\, then take a seat with 5 Glasses\, 5 Wines- all blind!  The event is limited to 10 guests. ESB co-founder Keith Robinson will moderate the group tasting of 5 Syrah dominant wines. This is an experience to remember for a lifetime. \nFeatured Wines\n 2017 Sine Qua Non\n2019 The Third Twin\n2019 Next of Kyn\n2020 Fingers Crossed (white & red)\n2019 Andremily\n\n \n\n\nWhat makes it a “cult” wine?\nSine Qua Non has sometimes been lumped with other California cult wines such as Screaming Eagle\, Colgin and Harlan Estate by the media\, but Krankl’s winery is the only winery that isn’t located in Napa Valley and doesn’t produce Cabernet Sauvignon. Instead it is from Ventura County\, and the wines are from Rhone varietals. The wines demand Napa-level prices due to the limited production (just 3\,500 cases a year) and the ridiculous scores by the critics.  Manfred Krankl is one of the most revered winemakers in the world\, and the wines he produces are considered to be the finest expression of native Rhône varietals in the new world. In total The Wine Advocate has rated 16 of his wines perfectly\, with Guigal (31) and Chapoutier (34) receiving more. These ultra expensive\, hard to find wines from California just have more customers than they do bottles to go around. SQN wines defy all odds and Manfred changes the names and varietals of the wines\, the bottle shapes\, and artistically expressive labels (which are designed by Krankl)\, every year. \nWho is Manfred Krankl?\n \nOur wines were born of pure passion and a wishful dream – to make something that is so distinctive and so delicious as to make it indispensable to wine lovers the world over. Clearly a rather lofty\, even unrealistic notion\, but one we decided to pursue anyway. And so\, with the 1994 vintage  started\, made a whopping four and a half barrels of Syrah that we called ‘Queen of Spades.’ \nThe dangerous life of Manfred Krankl\, the man behind Sine Qua Non\, the most coveted California wine you’ve never heard of (or\, maybe you have)–turns out to be pretty seductive. In 1994 an Austrian émigré set about purchasing fruit from three leading ‘Rhone Ranger’ California vineyards – Alban\, Stolpman\, and Bien Nacido. Manfred Krankl\, and his wife Elaine\, then set about producing 100 cases of what is now the winery Sine Qua Non’s (SQN as it is often known) maiden vintage –named ‘Queen of Spades’. This predominantly Syrah based wine was the first in a now world renowned and sought after list of individually named\, bottled and labelled cuvees primarily produced from the Syrah or Grenache varietals. The winery has also grown since 1994\, and they now produce wine from grapes grown across four different California vineyards\, with the main property situated in Ventura. Krankl’s eccentric\, unique\, and often brilliant approach to winemaking is one of the fundamental reasons that these wines are amongst the most collectable in the world; comparable to the very top wines produced in the Cote d’Or\, Bordeaux and Napa Valley. \n“That first wine was a much greater hit than we could have ever imagined and it literally changed our life. What started as a hobby\, more or less on a whim\, has become not only our full-time occupation\, but indeed our life. It is now a part of just about everything we do. These first four and a half barrels have grown into four different vineyard sites\, a new winery building and a simply amazing number of loyal wine lovers the world over. In fact\, there are so very many lovely folks interested in our wines that we don’t have enough to go around and instead had to create something as annoying as a waiting list. We are humbled by all the positive feedback we continuously receive\, as well as critics and journalists from all corners of the earth. We take that as our mandate to forever strive to get better\, to never compromise and to stay true to ourselves and by extension to all those who have supported us and believed in us since those first 100+ cases of wine left our cellar…now so many years ago.” \n“Although at heart we are a Rhone (Ranger) house where Syrah and Grenache play top fiddle…supported by Mourvedre\, Roussanne and Viognier\, we have an aversion to labels and dogmas\, or mindless rituals that are sometimes called tradition. And so\, we also grow non-Rhone-origin grapes such as Petit Manseng\, Touriga Nacional\, Graciano and Petite Sirah. Varieties we believe can work well on a Rhone canvas.” – Manfred & Elaine Krankl \nOne of the world’s most creative wineries\, Sine Qua Non is turning out world-class wines of extraordinary complexity and individuality. ~Robert Parker
URL:https://epicureansb.com/event/the-cult-syrahs-of-the-central-coast/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/02/Unicorn-Logo2Black.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230413T173000
DTEND;TZID=America/Los_Angeles:20230413T193000
DTSTAMP:20260421T054044
CREATED:20230224T203526Z
LAST-MODIFIED:20230310T174525Z
UID:10000091-1681407000-1681414200@epicureansb.com
SUMMARY:ESB April Happy Hour
DESCRIPTION:ESB April Happy Hour\nJoin the Epicurean team\, fellow members and guests for a spring time Happy Hour at an awesome gallery downtown! \nAlthough ESB centers itself around culinary experiences\, we are first and foremost a social club\, so come and meet fellow members and member guests while enjoying wine\, food and good conversation! All members and non-members are welcome to register. We look forward to seeing you all! \nBring your event ideas and share them with the team! We are eager to know what you look forward to experiencing as an Epicurean! \nMeet\, eat\, drink and mingle! \nOpen House May 2018
URL:https://epicureansb.com/event/esb-april-happy-hour/
LOCATION:Tamsen Gallery\, 911 1/2 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/02/kelsey-knight-udj2tD3WKsY-unsplash-scaled-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4207586;-119.7011501
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Tamsen Gallery 911 1/2 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=911 1/2 State Street:geo:-119.7011501,34.4207586
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230319T113000
DTEND;TZID=America/Los_Angeles:20230319T133000
DTSTAMP:20260421T054044
CREATED:20230209T150619Z
LAST-MODIFIED:20230317T161757Z
UID:10000232-1679225400-1679232600@epicureansb.com
SUMMARY:ESB's Bobo Brunch!
DESCRIPTION:ESB’s BOBO Brunch!\nWhat is Bobo\, you ask..? Surprisingly\, It has nothing to do with Star Wars.\nInstead\, it is short for “Bourgeois-Bohemian” or “one who espouses bohemian values but appreciates the bourgeois lifestyle”. \n…And that’s where our BOBO Brunch comes in.  \nChef Amy and her team invite guests to indulge in an extra special brunch experience. We’ll start with timeless brunch favorites\, and amp them up with the finer things in life. Think of Eggs Benedicts…with Lobster\, Chilaquiles…with Wagyu\, and Wood-fired Pizza…with Sous Vide Eggs & Caviar. \nDon’t be fooled by the fancy ingredients. We mean for this be a fun\, delightful experience that just so happens to channel the BOBO mentality of appreciating both the the finer things in the life\, as well as the delicious and soul-satisfying; always alongside fellow BOBOs who are simply enjoying life. \n….And what is a brunch without Brunch cocktails?! In true bohemian fashion we’ll have beverages inspired by this BOBO bash\, from coffee to mimosas to espresso martinis. \nSpring is just around the corner! The warm\, inviting rays from the sun beckon us outside\, and summon memories of bunching Al Fresco with hats\, sunglasses\, delicious food and refreshing beverages. Join us…An be a BOBO for a day. \nMenu To Come!\n    
URL:https://epicureansb.com/event/esbs-bobo-brunch/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Brunch,Cocktails,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/02/BrunchBanner3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230309T180000
DTEND;TZID=America/Los_Angeles:20230309T200000
DTSTAMP:20260421T054044
CREATED:20230209T161729Z
LAST-MODIFIED:20230304T002923Z
UID:10000233-1678384800-1678392000@epicureansb.com
SUMMARY:Wine\, Dinner + Demo: Booker Vineyards + Snake River Farms
DESCRIPTION:Wine\, Dinner + Demo:\nBooker Vineyards + Snake River Farms Wagyu\nChef Amy recently was recently featured in a virtual wine tasting with Booker Vineyards and Snake River Farms. Join us for an in-person repeat of this stellar event\, which includes and Booker and My Favorite Neighbor Tasting\, Culinary Demonstration\, and Seated dinner! \nTaste through a selection of highly rated wines from Eric Jensen\, and start with a cheese pairing curated by Chef Amy Baer Robinson. As you taste cheeses alongside the wines\, learn how the flavors of select cheeses complement and balance the wines\, and vice versa. \nAfter more tasting (and nibbling)\, chef will demonstrate an easy and tasty steak dinner featuring Wagyu Strips from Snake River Farms. Starting with great ingredients\, and little advance prep\, learn to prepare a stunning entree for yourself\, loved ones\, or even a party. \nMenu\nArtisanal Cheese Pairing\nCrackers\, Caramelized Onion Jam\nSeared Snake River Farms NY Strip\nCrispy Smashed Potatoes and Kale\nEasy Mediterranean Salsa Verde\nPlated Dessert\nWines\nHarvey and Harriet\nMy Favorite Neighbor\nBooker Oublie\nBooker Fracture\nBooker Perl\n 
URL:https://epicureansb.com/event/wine-dinner-demo-booker-vineyards-snake-river-farms/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/02/Banner2-3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230214T180000
DTEND;TZID=America/Los_Angeles:20230214T210000
DTSTAMP:20260421T054044
CREATED:20221209T171451Z
LAST-MODIFIED:20230209T165039Z
UID:10000229-1676397600-1676408400@epicureansb.com
SUMMARY:Be My ESB Valentine!
DESCRIPTION:Be My ESB Valentine!\nCelebrate Valentine’s Day the Epicurean SB way…with the foods that celebrate “l’amour”. Starting with passed bites from Oysters to Strawberries to Foie Gras\, and ending with a buffet of delicious Valentine’s Day inspired food to enjoy with friends & significant others…Oh\, and there will be champagne…LOTS of champagne! \nStart the evening off with a tasting of boutique Champagnes\, sparkling wines\, and elegant passed hors d’oeuvres. The wines are hand-selected by ESB founders from highly rated purveyors from the Champagne region. Each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking styles\, yet are all elegant and approachable. With these sparkling wines will be luxurious bites; passed canapés inspired by romantic love and the love of fine fare. \nFollowing the passed appetizers will be a buffet dinner. Pour a glass of your favorite sparkling wine\, and enjoy a meal with friends and significant others. What better way to spend Valentine’s Day but through a social\, educational\, and indulgent evening. \n \nMENU\nHors d’oeuvres\nFoie Gras Torchon\nwith Pear Jelly on Buttered Brioche\nBeet Tartare\nFine Herbs\, Creme Fraiche on Filo\nPacific Gold Oysters \nYuzu Kosho Granita\nCrispy Halloumi\nwith Glazed Strawberries\nSun Dried Tomato & thyme Biscuits\n\nDinner\nBalsamic and Dijon Marinated Hanger Steak\nPotato Pave\nwith Fontina and Parmesan\nGinger and Herb Roasted Shrimp\nHijiki Seaweed Rice\nwith Pea Tendrils\nHerb Roasted Carrots\, Shallots and Brussel Sprouts\nCarrot-Tahini Puree\, Miso-Sesame Crumble\, Oregano Oil\nGem Wedges\nShallot vinaigrette\, Ricotta Salata\, Pecan Crumble\, Wine-soaked Cherries\n\n~Two Of Hearts Dessert~\nRed Velvet Roulade\nwith Raspberry Coulis\nDark Chocolate Roulade\nwith Chocolate Buttercream
URL:https://epicureansb.com/event/be-my-esb-valentine/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/12/ESB-Valentine-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230202T173000
DTEND;TZID=America/Los_Angeles:20230202T203000
DTSTAMP:20260421T054044
CREATED:20221209T173729Z
LAST-MODIFIED:20230117T215050Z
UID:10000228-1675359000-1675369800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Peter McNee
DESCRIPTION:ESB “TRUST” Dinner\nChef Peter McNee\n\nWe are excited to announce the First TRUST Dinner guest chef of 2023\, Chef Peter McNee\, Executive Chef of Convivo in Santa Barbara whose beautiful\, bright delicious food has a strong Mediterranean influence. Chef Peter’s food is best described as ‘Nomad Italian‘ as it strays from traditional Italian\, sourcing inspiration from other cultures’ cooking\, but at its soul remaining thoroughly Italian. Following an extremely successful culinary career at award winning restaurants in the Bay Area\, Chef Peter opened Convivo in 2016\, a staple of Santa Barbara’s culinary scene! \n \nThe Cuisine…\nThis experience will be a multi-course dinner including both individual and shared plates all full of variety\, color and flavor drawing from Morocco\, Portugal\, Spain\, and a touch of France! It wouldn’t be a Trust dinner without beautiful wines\, so bring your favorites to pair! Let Chef Peter share with you dishes crafted specifically for this event.  Food allergies will be accommodated at chef’s discretion. Please include in notes. \n \nAbout Chef…\nAfter graduating college\, McNee left his home state of Minnesota for California to pursue a career as a chef in San Francisco. While attending culinary school he worked at famed Stars and later at Tra Vigne in Napa Valley. Not satisfied with his stateside teachings\, Peter embarked on a yearlong culinary pilgrimage to Italy to cook with the ‘nonna.’ While living with host families\, cooking and traveling throughout the country\, he fell in love with Italian food and culture. Returning to the Bay Area\, he was drawn to iconic restaurateur Larry Mindel\, the founder of Il Fornaio restaurants\, and his shared passion for Italy. As Executive Chef at Poggio\, McNee and owner Mindel formed a lasting friendship and partnership. The restaurant has earned multiple 3-star reviews from the San Francisco Chronicle and placement within the coveted “Top 100 Restaurants in the Bay Area” rankings each year since 2008. At the tome Poggio was included in the 2016 Michelin Bib Gourmand list for the San Francisco bay area. In 2016 Chef Peter opened Convivo restaurant and bar at the Santa Barbara Inn\, 901 East Cabrillo Boulevard. Convivo\, whose name means ‘to come together’ and is the root word for the Latin term for ‘feast.’ McNee describes his style of food for Convivo as ‘Nomad Italian.’ “The foundation – our soul – is Italian but our destination is Santa Barbara and the menu draws from different styles and traditions along the way.” \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nTrust dinner are BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \n   \n 
URL:https://epicureansb.com/event/esb-trust-dinner-chef-peter-mcnee/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230122T173000
DTEND;TZID=America/Los_Angeles:20230122T193000
DTSTAMP:20260421T054044
CREATED:20221230T165944Z
LAST-MODIFIED:20221230T183341Z
UID:10000227-1674408600-1674415800@epicureansb.com
SUMMARY:Group Dining at YOICHI'S: 8 Course Kaiseki Meal
DESCRIPTION:Group Dining at YOICHI’S: 8 Course Kaiseki Meal\n懐石料理　KAISEKI \nJoin ESB members for a Kaiseki-Style Japanese Meal at Yoichi’s. Attendance is limited to 8 guests. \nKaiseki refers to a multi-course Japanese meal that is dependent on the seasonal produce. Often considered to be the haute cuisine of Japan\, each course of the Kaiseki style is defined by a particular cooking method\, and typical courses may include Suimono (soup)\, Tsukuri (sashimi)\, Takiawase (a simmered dish)\, and Shokuji (a rice course). Guests will dine as a group at the restaurant. \nThe cost is $150 + Tax and Tip. Guests will pay the restaurant directly with split checks\, so no registration fee is needed. Wine and sake are also available by the bottle\, and corkage is $30/bottle. \nMore info on the menu can be found on their website at: http://www.yoichis.com/ \nThis quaint little house run by a husband-wife team just happens to be one of the area’s favorite spots for traditional Japanese dining. This should be no surprise\, as Chef Yoichi Kawabata’s background includes cooking at Nobu Tokyo. The dining room is quiet and serene\, filled with white walls and dark wood tables—there is no sushi counter. Service is both friendly and informative. The menu respects all the rules of kaiseki dining\, using top seasonal ingredients and pristine\, top-class fish.
URL:https://epicureansb.com/event/group-dining-at-yoichis-8-course-kaiseki-meal/
LOCATION:Yoichi’s\, 230 E Victoria St\, Santa Barbara\, CA\, 93101\, United States
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/12/yoichis-restaurant-japanese-santa-barbara-california-thetasteedit-sarah-stanfield-1040612-1536x1024-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4271649;-119.7024675
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Yoichi’s 230 E Victoria St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=230 E Victoria St:geo:-119.7024675,34.4271649
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230114T180000
DTEND;TZID=America/Los_Angeles:20230114T200000
DTSTAMP:20260421T054044
CREATED:20221209T165756Z
LAST-MODIFIED:20230114T154856Z
UID:10000230-1673719200-1673726400@epicureansb.com
SUMMARY:ESB Seasonal Supper ~ "Good Health Gathering!"
DESCRIPTION:Epicurean SB Seasonal Supper\nGood Health Gathering!\n  \nAh\, the new year! A time to renew and recharge\, and return to a daily routine with healthy habits after the busy and indulgent holiday season. In celebration of the New Year\, Chef Amy’s Seasonal Supper will feature a healthier multi-course dinner suitable for those striving to scale back their calorie count\, while still enjoying flavorful food and the pleasures of eating out. There will still be cheese\, bread\, red meat\, (all in moderation)….and there will also be kale. \n“January flavors always bring to mind juicy citrus\, crispy greens and lighter fare; but our chilly days still call for something warm\, comforting\, and filling (especially as we wean ourselves off of holiday indulgences!). At this Seasonal Supper\, expect to see all the above as I’ll feature seafood\, leaner cuts of meats\, alongside inviting\, aromatic herbs and spices.”\n-Chef Amy \nSeasonal Suppers highlight the season’s bounty through a delicious 4 course plated meal. Starting with an amuse bouche\, followed by a starter\, main and ending with a dessert\, these dinners are the perfect balance between a casual dinner and upscale dining experience. Chef Amy will feature the local\, seasonal ingredients through her favorite techniques\, flavors\, and is always excited to share her creations with ESB Members! And of course\, it’s BYOB! \nM E N U: \nAmuse \nSeared Scallop with Truffled Edamame & White Soy  \nFirst \nTurkey and Smoked Pork Terrine with Accoutrements\n \nMain \nGrilled Baharrat Spiced Chicken Thigh \nTurmeric Coconut Broth\, Market Vegetables & Yam Noodles \nKeto Flatbread \nDessert \nFrozen Meringue Parfaits with Lime-Ginger Curd & Filo Krispies \n    
URL:https://epicureansb.com/event/esb-seasonal-supper-good-health-gathering/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Health
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/Octo2-scaled.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221204T180000
DTEND;TZID=America/Los_Angeles:20221204T210000
DTSTAMP:20260421T054044
CREATED:20221007T180237Z
LAST-MODIFIED:20221121T174206Z
UID:10000231-1670176800-1670187600@epicureansb.com
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
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/10/TastteofLuxury_Horizontal.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221203T160000
DTEND;TZID=America/Los_Angeles:20221203T180000
DTSTAMP:20260421T054044
CREATED:20221007T174630Z
LAST-MODIFIED:20221118T174042Z
UID:10000226-1670083200-1670090400@epicureansb.com
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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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.406543;-119.7137061
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=La Coronilla Private Residence La Coronilla Drive Santa Barbara CA 93109 United States;X-APPLE-RADIUS=500;X-TITLE=La Coronilla Drive:geo:-119.7137061,34.406543
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221104T190000
DTEND;TZID=America/Los_Angeles:20221104T210000
DTSTAMP:20260421T054044
CREATED:20221007T172810Z
LAST-MODIFIED:20221029T160451Z
UID:10000225-1667588400-1667595600@epicureansb.com
SUMMARY:ESB's Seasonal Supper
DESCRIPTION:Epicurean SB “Seasonal Supper”\nJoin us for Chef Amy’s Inaugural Seasonal Supper\, a dinner highlighting the season’s bounty through a delicious 4 course plated meal. Starting with an amuse bouche\, followed by a starter\, main and ending with a dessert\, these dinners are the perfect balance between a casual dinner and upscale dining experience. Chef Amy will feature the local\, seasonal ingredients through her favorite techniques\, flavors\, and is always excited to share her creations with ESB Members! And of course\, it’s BYOB! (Attending the Anniversary Social Hour? Consider staying for this dinner!) \n“As we approach fall and the holiday season\, I’d like to reenvision some classic holiday dishes. Take the noble turkey\, usually a centerpiece and main at Thanksgiving; in this case I’ll give it the Italian treatment and use it as the base of a ragu\, served over sweet potato gnocchi. Green beans? Take them out of the casserole\, and into the salad bowl (which I believe they prefer)…Just a few teasers as to the direction of this dinner. I’m hungry\, and I hope you are too!” \n-Chef Amy  \n 
URL:https://epicureansb.com/event/esbs-seasonal-supper/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/IMG_1185.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221104T170000
DTEND;TZID=America/Los_Angeles:20221104T190000
DTSTAMP:20260421T054044
CREATED:20221007T161726Z
LAST-MODIFIED:20221028T165441Z
UID:10000224-1667581200-1667588400@epicureansb.com
SUMMARY:ESB 5 year Anniversary Social Hour
DESCRIPTION:ESB 5 yr Anniversary Social Hour \nJoin us for a casual holiday 5 year Anniversary Social Hour with members and guests! Connect with members old and new over appetizers\, wine\, beverages and celebrate Santa Barbara’s unique food and beverage social club! It is because of our members that we have thrived through fires\, shutdowns\, pandemics and have continued to foster friendships through fun\, educational\, and always delicious food & wine events! Wish to stay for dinner? Following the social hour is Chef Amy’s Seasonal Supper! \nHere’s a few photos from our last 5 years!       
URL:https://epicureansb.com/event/esb-5-year-anniversary-social-hour/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Beer,Celebration,Cocktails,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/10/5-Yrs-ESB-Horizontal.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221022T180000
DTEND;TZID=America/Los_Angeles:20221022T203000
DTSTAMP:20260421T054044
CREATED:20220715T173056Z
LAST-MODIFIED:20221007T033739Z
UID:10000087-1666461600-1666470600@epicureansb.com
SUMMARY:¡Vino de España!
DESCRIPTION:¡Vino de España!\nSpanish Wine Dinner\nTime to immerse yourself in the world of Spanish Wine and Food! Spanish Wine Importer Mike Miller will lead guests through Spain’s notable wine regions such as Ribero Del Duero\, Rioja\, Penedas and Cava. Alongside these Spanish wines guests will enjoy a dinner comprised of classic and modern takes on Spanish tapas\, as well as dishes featuring quintessential Spanish ingredients. From Croquettes to Manchego to Iberico Pork\, let ESB take you on a Spanish food and wine adventure (without leaving town!). \nStarting with a refreshing NV Brut Cava from Penedes\, and ending with an NV East India Solera Sherry\, this experience will cover 8 Wines spanning the most renown regions of Spain! Many of these wines have received 90+ from and James Suckling and Wine Advocate. Guests will have the opportunity to purchase wines at the end of the night. \nMike Miller is an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries.
URL:https://epicureansb.com/event/vino-de-espana/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2022/07/fbe0cb468ebf47784fd8b26af4021e7e_XL.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221001T110000
DTEND;TZID=America/Los_Angeles:20221001T140000
DTSTAMP:20260421T054044
CREATED:20220809T125539Z
LAST-MODIFIED:20220909T194802Z
UID:10000089-1664622000-1664632800@epicureansb.com
SUMMARY:ESB Cookbook Test Kitchen: Ad Hoc At Home by Thomas Keller
DESCRIPTION:ESB Cookbook Test Kitchen: \nAd Hoc At Home by Thomas Keller\nEver fall in love with a new cookbook\, wishing you could cook several of its recipes at once? Well now’s your chance! \nIn our Cookbook Test Kitchen\, we’ll feature a cookbook\, prepare several of its recipes in small groups\, and end with a family style meal in which we can all share our culinary adventures! Learn to work with unique ingredients\, experiment with new techniques\, or learn basic to advanced cooking skills! You’ll arrive on site\, with all the ingredients ready for you; no grocery shopping or kitchen clean-up required! \nThe event is suited for all levels. (Like a group yoga class…Great for beginners\, experts\, and everything in between!) The recipes will range from easy to advanced. So whether you’re comfortable picking herbs\, chopping veggies\, or want to learn to break down a whole fish after cooking\, you’ll work on a dish that inspires you! The ESB team will answer any questions throughout the cooking process to ensure a delicious result\, as well as offer tips and tricks for those who wish to enhance their home cooking skills! \nTHE MENU!\nRoasted Cornish Hens with Gremolata Butter & Creamed Summer Corn\nSalt Crusted Sea Bass with with\, Citrus\, Herbs and Spanish Saffron Rice\nCurried Cauliflower & Chickpea Salad with Endive and Wine-Steeped Raisins\nWild Mushrooms and Chilled Leeks with Tomato Vinaigrette\nTK Amazing Chocolate Brownies with Caramel Sauce and Whipped Cream\n\nAd Hoc at Home is Chef Thomas Keller’s cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville\, CA. While many of Keller’s other best-selling cookbooks are for advanced cooks\, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics. In this cookbook the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart. Keller\, whose restaurants The French Laundry in Yountville\, California\, and Per Se in New York have revolutionized American haute cuisine\, is equally adept at turning out simpler fare….So let’s put the recipes to the test!
URL:https://epicureansb.com/event/esb-cookbook-test-kitchen-ad-hoc-at-home-by-thomas-keller/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220930T113000
DTEND;TZID=America/Los_Angeles:20220930T113000
DTSTAMP:20260421T054044
CREATED:20220903T153606Z
LAST-MODIFIED:20220909T194057Z
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SUMMARY:Group Luncheon at The Dutchess in Ojai
DESCRIPTION:Group Luncheon at The Dutchess\nJoin us for a Group Luncheon at The Dutchess\, Ojai’s newest bakery and Burmese-themed restaurant! Here’s your opportunity taste several of the Burmese influenced menu items\, as well as their famous baked goods with ESB members. ESB founders Keith & Amy Robinson will choose a menu suited to attendees’ preferences. Guests are responsible for their own beverages. \nMenu\nTEA LEAF SALAD\nfermented tea leaves\, napa cabbage\, salanova lettuce\,\nTutti Frutti tomatoes\, sesame seeds\, peanuts\, fried shallots\, fried garlic\nCOCONUT CHICKPEA CURRY\nbraised greens\, chili oil\nTANDOORI CHICKEN\npickled onions\, green onions\, coconut rice\nVEGETABLE BIRYANI\nspiced basmati rice\, seasonal vegetables\, cashews\, cinnamon\, garlic\, ginger\, puff pastry\nCUCUMBER RAITA\nyogurt\, mint\, cilantro\nSTEAMED JASMINE RICE\nAnd more…!\n\nThe Dutchess is operated by the Rustic Canyon Restaurant Group from LA; known for some of the best restaurants such as Huckleberry\, it’s namesake Rustic Canyon\, and Cassia. The restaurant harnesses the talents of Chef Saw Naing\, (formerly of Bouchon and Tallula’s). \nEnjoy the scenic summer drive to Ojai\, make your way to the restaurant\, and enjoy the group dining experience with fellow members and founders Amy Baer and Keith Robinson. (Perhaps arrive early and purchase some stellar baked breads or pastries for dinner or breakfast the next day)\, bor enjoy a stroll around the block before or after the meal. One could visit the famous Bart’s Books Bookstore\, Blue Ojai for ceramics and Housewares\, Ojai Vineyard Tasting Room for…well\, you know\, or even The Heavenly Honey Company for some local honey.
URL:https://epicureansb.com/event/group-luncheon-at-the-dutchess-in-ojai/
LOCATION:The Duchess\, 457 E Ojai Ave\, Ojai\, CA\, 93023\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch,Travel
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DTSTART;TZID=America/Los_Angeles:20220916T180000
DTEND;TZID=America/Los_Angeles:20220916T203000
DTSTAMP:20260421T054044
CREATED:20220715T172021Z
LAST-MODIFIED:20251011T153120Z
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SUMMARY:ESB "TRUST" Dinner: Chef Amy Baer
DESCRIPTION:ESB “TRUST” Dinner: Chef Amy Baer\nESB’s next Trust dinner will feature Chef Amy Baer Robinson\, Founder of Epicurean Santa Barbara. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with 6 courses of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors.    \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThis Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include any serious food allergies in your registration notes.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-amy-baer/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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