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DTSTART;TZID=America/Los_Angeles:20220403T170000
DTEND;TZID=America/Los_Angeles:20220403T200000
DTSTAMP:20260421T083611
CREATED:20220225T170819Z
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SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner 2022
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nWe are excited to announce the return of ESB’s First TRUST Dinner guest chef\, Chef Justin Werner\, now the Executive Chef at TRUST in Santa Ana\, CA. \nOriginally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craft for 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. \nJustin 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. \nThe Cuisine….\nThis experience will be a multi-course dinner\, with shared plates featuring Chef Justin’s diverse cuisine with classic\, modern and international influences. Expect to see a variety of fresh locally sourced produce\, as well seafood\, pasta\, and red meat\, and inventive textures and generous use of spices\, sauces and rich\, but balanced flavors. His cuisine is both creative and approachable\, and always satisfying. \nCharismatic as he is talented\, Chef Justin is a witty personality whose sense of humor and insight into the culinary world will make this experience not only delicious\, but also very entertaining!    \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. \nThe first 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. \n\nThis event will be held outdoors at a private residence.\n \n\n 
URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner-2022/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20220326T150000
DTEND;TZID=America/Los_Angeles:20220326T170000
DTSTAMP:20260421T083611
CREATED:20211209T174025Z
LAST-MODIFIED:20220324T143026Z
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SUMMARY:Winemaker Evening: Ryan Pease of Paix Sur Terre
DESCRIPTION:Join us for an evening with Ryan Pease of Paix Sur Terre\nESB is delighted to showcase some of the most unique wines in all of the central coast produced by none other than Ryan Pease of Paix Sur Terre! Between the rare Ugni Blanc (commonly used in cognac) and the deep and exquisite selection of high quality Mourvèdre\, Ryan’s wines offer some of the best value in all of Paso and ESB has special access to his upcoming 2021’s and a few library specialties! \nPaix Sur Terre was the dream of Ryan and his wife\, Nicole with a vision for creating a portfolio of truly mineral-driven Mourvèdres along with small lots of Grenache and Syrah\, so they founded Paix Sur Terre in 2010.  The goal was to produce the wines they love\, single-vineyard Mourvèdre\, Rhône blends\, and Mediterranean-style white wines. With fruit sourced from some of the best vineyards in Paso Robles\, Paix Sur Terre has developed a reputation for truly creative wines that stand out from the crowd\, producing unique varietals not found anywhere else in Paso. Their wines are elegant\, well-balanced\, complex\, and true to their Paso Robles terroir. Ryan uses minimal oak\, lots of whole cluster\, and does everything possible to make site-specific wines.  Exhaustive\, single-vineyard sourcing allows Ryan to produce unusual varieties like Ugni Blanc along with his personal favorite\, Mourvèdre. Sourcing from nine stunning vineyards on the west side of Paso Robles\, some of the greatest sites in the area\, the fruit is always picked keeping freshness in mind to express a balance of mouthwatering\, savory\, and mineral qualities. For that reason\, all of his wines are nearly sold out! \nNow is your chance to meet Ryan\, a wonderful human being that started out with a finance degree and finished with a viticulture degree\, and learn about the journey he and Nicole have been on to bring such creative wines to the world.\nRyan Pease started out in the wine industry while attending college at Cal Poly\, San Luis Obispo. Looking for a part time job\, he came across a posting for tasting room help at Linne Calodo in Paso Robles. While on a break from school\, Ryan took a fated trip to France\, and it was there that he set his mind on making wine. One night\, he said\, “I was sitting on the banks of the Rhône River in the same spot Van Gogh painted ‘A Starry Night’ watching the fireworks of the Bastille Day celebration.” He was sipping from a bottle of Domaine Tempier\, and it was one of those moments you never forget. It all clicked for him\, then and there. Ryan went on to finish his shifting his focus to Wine and Viticulture. After a couple harvests working with  Paso Robles wineries like Linne Calodo and Epoch he decided to start Paix Sur Terre while serving as head winemaker at Grey Wolf Cellars. After revitalizing Grey Wolf’s wine program\, he accepted the winemaking role at Brecon Estate before leaving to focus 100% on Paix Sur Terre\, as he does now. \nFeatured Wines\n2021 Ugni Blanc\n2021 Days Between\n100% Counoise\n2020 Been Away Too Long\n100% Mourvedre\, Denner Vineyard\n2015 Song’s if it’s Own ~ Library Wine ~\n58% Mourvedre\, 22% Grenache\, 17% Syrah\, 3% Cinsault\nWines will be available for purchase.\n\nMenu\nGingered Shrimp Salad\nCaesar Salad Toasts\nChermoula Lamb with Preserved Lemon Labneh\nBroccoli Pesto Tostada with Ricotta Salata\n “Come for the wine\, stay for the winemaker\, leave with a bottle!”\n \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! \nIMPORTANT NOTE: This event is being held in an incredibly special private home. In order for this to take place\, the host kindly requires all attendees be vaccinated.
URL:https://epicureansb.com/event/winemaker-evening-ryan-pease-of-paix-sur-terre/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220308T180000
DTEND;TZID=America/Los_Angeles:20220308T200000
DTSTAMP:20260421T083611
CREATED:20211209T170928Z
LAST-MODIFIED:20220224T031508Z
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SUMMARY:Risotto Perfected with Chef Andrea Girardello
DESCRIPTION:Risotto Perfected with Chef Andrea Girardello\nFew dishes compare to a bowl of creamy\, tender\, perfectly cooked risotto!\nAt a casual evening with ESB Members and Chef Andrea Girardello from Aperitivo Wine Bar (and formerly Biltmore’s Tydes restaurant)\, learn how to make authentic Italian risotto! From the rice to the aromatics\, wine\, and diverse flavors\, guests can observe the process from start to finish\, and then savor risotto perfection following the demonstration. \n\nRaised in Milan\, Italy\, Andrea’s first exposure to wine occurred at an early age when his father’s uncle shared a batch of his own wine made in the hills of Liguria. His career in hospitality took him around the world providing him with over 20 years of hands-on education in wine\, working for a Michelin starred restaurant\, Relais & Chateaux\, and eventually at the Four Seasons Santa Barbara\, where Andrea and Brian met. Andrea’s professional background as well as his vibrant personality make him uniquely gifted to create an authentic Italian experience. These days he manages Aperitivo Wine Bar on Haley Street\, alongside another Biltmore alum\, Chef Brian Dodero. \nMenu to Come!
URL:https://epicureansb.com/event/risotto-perfected-with-chef-andrea-girardello/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220226T163000
DTEND;TZID=America/Los_Angeles:20220226T193000
DTSTAMP:20260421T083611
CREATED:20220121T163039Z
LAST-MODIFIED:20220225T171411Z
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SUMMARY:ESB "TRUST" Dinner: Chef Robin Goldstein
DESCRIPTION:ESB “TRUST” Dinner: Chef Robin Goldstein!\nWe are excited to feature Chef Robin for the 1st Trust Dinner of 2022. \nKnown for her vibrant\, Mediterranean flavors with influence from Greece\, Morocco\, and Spain\, Chef Robin’s cuisine will highlight the bounty of the Central Coast and deliciously prepared seafood and poultry. Robin lived in the Andalusian region of Spain for 5 years\, and traveled extensively throughout Eruope. She will share stories and dishes from her travels\, and create a multi-course meal inspired by her love of local produce and Mediterranean fare. This event is BYOB\, and will be held outdoors. In addition\, ESB will provide a welcome beverage and wine pairing for the first course! Join us as we continue to celebrate talented and passionate chefs though this unique and beloved ESB Dinner Series! \n \nThe Cuisine…\nAt this 4-Course Dinner\, guests will experience Chef Robin’s cuisine\, which is crafted with her love of full flavors\, diverse spice blends\, herbs\, rubs\, and sauces\, all while maintaining a perfect balance of ingredients. Her inspiration comes from her travels\, seasonal produce\, and culinary training at the CIA in New York\, and of course\, European traditions. From grilled vegetables\, to cured seafood\, to Moroccan Tagines\, Chef Robin’s food is always full of diversity and color!   Dietary Restrictions and Substitutions are politely declined.  \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (4+ 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 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! \nThe event will be held at a private residence. We ask that all guests observe the latest face covering and physical distancing polices. Please respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-robin-goldstein/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220219T113000
DTEND;TZID=America/Los_Angeles:20220219T130000
DTSTAMP:20260421T083611
CREATED:20220121T163715Z
LAST-MODIFIED:20220211T220438Z
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SUMMARY:Ceviche Skills & Thrills!
DESCRIPTION:Ceviche Skills & Thrills!\nUsing our fresh local catches\, and Central Coast produce\, learn the easy\, fun\, and rewarding technique to making authentic ceviche! In this hands on class in small groups\, guests will make two types of ceviche\, pico de gallo\, guacamole\, cowboy caviar\, and even homemade tortilla chips! \nFrom picking the freshest fish\, to the easy\, full-proof ‘cooking’ technique\, learn how you can make your own ceviche at home! Nancy Martz\, Executive Director of Apples to Zucchini Cooking School\, will be leading this class for Epicurean Santa Barbara. \nAfter all the chopping and marinating\, guests will sit together and enjoy their freshly made ceviches\, sides\, and chips alongside local beer and wine. Weather permitting\, this event will be held outside.
URL:https://epicureansb.com/event/ceviche-skills-thrills/
LOCATION:A to Z Cooking School\, 2300 Garden St\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4368978;-119.7150978
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220209T180000
DTEND;TZID=America/Los_Angeles:20220209T203000
DTSTAMP:20260421T083611
CREATED:20211223T173103Z
LAST-MODIFIED:20220128T175727Z
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SUMMARY:Filipino Favorites with Joanna Lawlor
DESCRIPTION: Filipino Favorites with Joanna Lawlor\nChef Joanna Lawlor will lead members through the flavor-packed\, diverse dishes of Filipino Cuisine! At this outdoor\, family style dinner\, Joanna will share her favorite Filipino dishes\, alongside family stories\, and cultural significance behind the cuisine! Bring your appetite and culinary curiosity! \nGuests will enjoy just such dishes as Chicken Adobo\, Crispy Lumpia Rolls\, Pancit noodles\, Filipino Fried Rice and more! If you’ve never had these Filipino favorites\, you are in for a wonderful treat! Event is BYOB as well! For Asian dishes\, we recommend beer\, Riesling\, crisp light whites\, or even medium to full bodied reds!
URL:https://epicureansb.com/event/filipino-favorites-with-joanna-lawlor/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220129T181500
DTEND;TZID=America/Los_Angeles:20220129T201500
DTSTAMP:20260421T083611
CREATED:20211223T172259Z
LAST-MODIFIED:20220104T174958Z
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SUMMARY:Dining at Bell's
DESCRIPTION:1-Star Michelin Dining Experience at Bell’s in Los Alamos!\nSeating is limited to 8 guests!\n\nJoin us for a 1-Star Michelin Dining Experience at Bell’s in Los Alamos!ESB members will be seated together in Bell’s heated outdoor\, covered patio. The pricing includes the 5-Course tasting menu (with multiple options)\, tax\, gratuity\, corkage\, and shared bottles from ESB’s Cellar! Guests are responsible for transportation to and from the restaurant\, additional beverages\, and supplemental charges (i.e. added caviar!) \nSimply make your way to the restaurant (carpool with friends!)\, and enjoy Chef Daisy Ryan’s Michelin starred Cuisine with fellow members and founders Amy Baer and Keith Robinson. If you are interested in sharing a ride or carpooling\, contact Amy. *Note: We will be adding events that day around this experience in the area\, stay tuned! \nClick Here For Menu\n\nBased in Los Alamos\, CA\, Bell’s is a family-run\, French-inspired bistro from Per Se alums Daisy and Greg Ryan. Since opening in March 2018\, they have received such accolades as Food & Wine Best New Chef\, Esquire’s Best New Restaurants\, and most recently the Michelin Guide\, with a 1-Star rating.\n \n\nMICHELIN Guide’s Point Of View\n\nThis invitingly rustic dining room is nestled within a historic structure—a former bank—with a blue door flanked by potted palms. Inside\, the furnishings exude a vintage vibe\, as evidenced by weathered tile floors\, whitewashed brick walls\, and metal signs. An open window offers a peek into the kitchen\, buzzing with casually dressed but attentive servers.\n\n\n\nAfter cutting their teeth at top NYC kitchens\, Daisy and Greg Ryan set sail for the west coast—settling into the confines of the Santa Ynez Valley. Dubbed as “Franch” (French with Californian accents)\, their particular skill lies in blending phenomenal product with focused flavors and methods. This is cooking that tastes as good as it looks\, shining a spotlight on local purveyors. Naturally\, crowds keep coming for their unpretentious dishes. Wild snails drip with luscious garlic and parsley butter\, while the Santa Barbara uni crêpe cake is layered with crème fraîche and caviar. Lamb en croûte may be next\, served over Calabrian chili aïoli with asparagus. The meat is tender and the aïoli perfectly cuts through the rich\, savory elements. \nDesserts are equally worthy—from a buttery gâteau Breton to black pepper cookies laced with dark chocolate.
URL:https://epicureansb.com/event/group-dining-at-bells/
LOCATION:Bell’s\, 406 Bell St\, Los Alamos\, CA\, 93440\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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GEO:34.7438828;-120.2793731
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DTSTART;TZID=America/Los_Angeles:20220119T180000
DTEND;TZID=America/Los_Angeles:20220119T200000
DTSTAMP:20260421T083611
CREATED:20211209T200422Z
LAST-MODIFIED:20211222T225921Z
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SUMMARY:Braise the Meat! with Chef Justin West
DESCRIPTION:Braise the Meat! with Chef Justin West\nIt is winter in Santa Barbara. It’s cold. There’s only one thing to do in this blustering 52 degree weather; and that is….Make a braise….A tender\, warm\, melt-in your mouth braise …The fork-tender meat\, sauce coating the spoon\, the warm aroma enveloping your kitchen…Nothing beats the comfort and flavor of a braise…So now is the time to learn from the best! \nChef Justin West\, formerly of Julienne\, certainly knows his way around a braise. He will showcase the technique\, from start to finish\, with a gorgeous beef short ribs sourced through Market Forager. \nAfter tasting the delicious meat and braising liquid\, Chef Justin will show you how to transform the braise into a Beef Khao Soi\, a wonderfully soulful and flavorful Thai dish served with noodles and vegetables. Guests will enjoy this wonderful dinner\, and then take home the leftovers for future meals! ….Paired wine will also be served! \nJoin us in preparing a wonderfully easy\, flavorful meal from scratch. You’ll learn how an epic braise and some vegetables\, noodles and a well set broth becomes something so simple but so good!! Learn all the secrets and chef’s tips\, so you too\, can apply this easy technique to your cooking. Once you learn with one protein\, you can apply the same technique to any other meat or vegetables; making company-worthy dishes limited only by your creativity. \nChef Justin is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009.
URL:https://epicureansb.com/event/braise-the-meat/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220113T180000
DTEND;TZID=America/Los_Angeles:20220113T203000
DTSTAMP:20260421T083611
CREATED:20211209T181437Z
LAST-MODIFIED:20220104T192134Z
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SUMMARY:Bistro Musicale: Italian wine\, food\, and opera
DESCRIPTION:Italian Wine and Food Paired with Selections from Italian Opera\, Piano Solos and 4-handed duets by Rachmaninoff\, Brahms\, Titov\, and more!\nJoin us for the return on Bistro Musicale! An evening that blends chef-crafted food and wine with exquisite musical performances from world class music artists. This is an intimate multi-sensorial experience\, and opportunity to experience… \n…the two most delectable art forms in complete harmony: Food & Music!\nProgram and Menu Announced!\n\n\nOur 5th Bistro Musicale\, happening on Thursday\, January 13th\, 2022 at 6pm\, will be showcasing concert pianist and rockstar Konstantin Soukhovetski\, in from New York\, together with Bistro Musicale founder and pianist Jacopo Giacopuzzi in an incredible solo and four hands performance. Pianists Jacopo and Konstantin will perform original transcriptions of arias from beloved Operas\, as well as piano solos and 4-handed duets by Rachmaninoff\, Brahms\, Titov\, and more! \nThe event will be held in a beautiful new location– the historic Peppers Estate in Montecito with its jaw-dropping ballroom! \nChef Amy Robinson (founder of Epicurean Santa Barbara) will be crafting some incredible food pairings with Winemaker Alison Thomson’s elegant Italian inspired wines from L.A. Lepiane. \nThe Artists…\nJACOPO GIACOPUZZI  \nAs a soloist and chamber musician\, Jacopo has performed recitals at major festivals and venues throughout the United States and Europe. Jacopo is a winner of 14 international competitions including the International Piano Competition San Dona`di Piave\, Ibiza International Piano Competition\, International Liszt Competition in Los Angeles\, and the Beverly Hills National Auditions. He has performed under the direction of world renowned conductors such as Dian Tchobanov\, Robert Wills\, and others. He has been invited to serve on competition juries and to give presentations\, masterclasses and concerts throughout the the world. \nKONSTANTIN SOUKHOVETSKI  \n\nHighlights of Mr. Soukhovetski’s career include appearances with Johannesburg Philharmonic\, Eastern Cape Philharmonic Orchestra\, Miami Symphony Orchestra\, and Richmond\, Austin\, Auburn\, Westmoreland\, Virginia\, and Asheville Symphony Orchestras. His solo performances have taken him to London’s Wigmore Hall\, New York’s Weill Recital and Zankel Halls at Carnegie Hall\, Phillips Collection in Washington\, DC\, and Zentrum Paul Klee in Bern\, Switzerland. Mr. Soukhovetski is an alumnus of The Juilliard School where he studied with Jerome Lowenthal. Born in Moscow to a family of artists he also studied at the Moscow Central Special Music School\, under the auspices of the Moscow State Conservatory with Anatoly Ryabov. Following the premiere of his transcription of Richard Strauss’ Four Last Songs at L’Esprit du Piano Festival in Bordeaux\, he has taken the work on tour in both South Africa and the United States. \nJoining us at Bistro Musicale 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. Her wines reflect her Italian ancestry with the modernity of California winemaking. \n 
URL:https://epicureansb.com/event/bistro-musicale-italian-wine-food-and-opera/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,La Piazza,Music,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2021/12/Bistro_GlassnBlowfont.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220112T173000
DTEND;TZID=America/Los_Angeles:20220112T200000
DTSTAMP:20260421T083611
CREATED:20211209T165904Z
LAST-MODIFIED:20220103T202449Z
UID:10000076-1642008600-1642017600@epicureansb.com
SUMMARY:Diet Mythbusters!
DESCRIPTION: Diet Mythbusters!\nIn a new series of events\, ESB is collaborating with Registered Dietician Gerri French\, RS\, RDN\, CDE to offer members events supporting a sustainable healthy lifestyle. \nIt’s the new year and the perfect time to dial in some new healthy eating habits! But with so much information out there\, how do you know what eating habits are actually healthy (especially for you)? Well now’s the chance to have all your questions answered and all those diet myths debunked! Gerri French will be educating guests on true healthy habits\, clearing the air on many common misconceptions. Chef Amy Baer Robinson and Gerri are designing a delicious multi-course dinner applying these concepts in easy ways\, and will be demonstrating recipes that will inspire you to have a heathy and happy new year! Menu to come! \nBring your questions and toss them into the “Query Crock”!\nThroughout the evening\, Gerri will pick questions from the pot to answer! “What is truly a ‘balanced diet'”? “Are bread and carbs actually bad for you?” “Is going Paleo a healthy way to shed pounds?” “Should I be using coconut oil or olive oil for a heart healthy diet?” “How does alcohol affect blood sugar?” (Drum roll… It lowers it!) This and more at an eye-opening\, delicious evening! *Please list any dietary restrictions in your registration notes. \nGerri French has been a clinical nutritionist\, nutrition and Diabetes educator and cooking instructor for 40 years; working at Sansum Clinic\, Santa Barbara Cottage Hospital and for Santa Barbara County as a Public Health Nutritionist. She is also the former Food and Nutrition editor of Diabetes Health Magazine. As the creator of the Santa Barbara Food and Farm Adventures Meet-Up group\, she also organizes farm tours around the Central Coast\, educating individuals on the importance of supporting local farms and freshly picked food.
URL:https://epicureansb.com/event/diet-mythbusters/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Health
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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:20211211T160000
DTEND;TZID=America/Los_Angeles:20211211T180000
DTSTAMP:20260421T083611
CREATED:20211029T151851Z
LAST-MODIFIED:20211209T165924Z
UID:10000075-1639238400-1639245600@epicureansb.com
SUMMARY:Holiday ESB Happy Hour 2021
DESCRIPTION:ESB Holiday Happy Hour\nCelebrate the holidays with members and guests at Venus In Furs\, a contemporary wine bar nestled downtown with natural wines\, cocktails and provisions. Purchase a glass and a bite\, then catch up with friends old & new\, and hear more about ESB’s plans for 2022! (No host bar and food) \nThe wine bar highlights traditionally-made wines from around the globe. A small wine based cocktail menu\, created by the folks at The Good Lion\, features the wine\, beer\, and cider list. Currently Chef Dalan Moreno of Rascals offers a menu of delicious Mexican-influenced Vegan food. \nStepping into Venus In Furs\, you’ll be greeted by dark and provocative jewel toned colors\, funky painted columns\, and you’ll hear a special curated playlist of upbeat new wave rock that sets this wine bar apart. 
URL:https://epicureansb.com/event/holiday-esb-happy-hour-2021/
LOCATION:Venus In Furs\, 18 E Cota Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Beer,Cocktails,Epicurean Santa Barbara,Spirits,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/07/HH.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4182166;-119.6961201
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Venus In Furs 18 E Cota Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=18 E Cota Street:geo:-119.6961201,34.4182166
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211208T193000
DTEND;TZID=America/Los_Angeles:20211208T220000
DTSTAMP:20260421T083611
CREATED:20210903T153113Z
LAST-MODIFIED:20211011T153431Z
UID:10000074-1638991800-1639000800@epicureansb.com
SUMMARY:Chef Massimo's Italian Wine Dinner
DESCRIPTION:Chef Massimo’s Italian Wine Dinner @ Caruso’s\nOnce again Caruso’s will host ESB members for a one of a kind dinner helmed by Chef Massimo that explores the relationship of Italy’s lesser known Italian wine regions and their culinary traditions. This will be a 5 star experience tasting menu and wine pairing! \nThe dinner will feature 10 courses crafted by Chef Massimo\, and Caruso’s Sommelier Daniel Fish will be serving 7 wines from select wine regions to pair with the dinner. As this is an exclusive experience on location at Caruso’s\, there are only 11 seats available. \nCongrats to Chef Massimo\, as Caruso’s was included in this year’s Michelin Guide!
URL:https://epicureansb.com/event/chef-massimos-italian-wine-dinner/
LOCATION:Caruso’s\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/09/Carusos_Napkin-705x529-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4207142;-119.6257641
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Caruso’s 1759 S Jameson Ln Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1759 S Jameson Ln:geo:-119.6257641,34.4207142
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211111T160000
DTEND;TZID=America/Los_Angeles:20211111T180000
DTSTAMP:20260421T083611
CREATED:20210827T195635Z
LAST-MODIFIED:20211105T154249Z
UID:10000073-1636646400-1636653600@epicureansb.com
SUMMARY:Poultry Butchery
DESCRIPTION:Poultry Butchery\nChef PA Tremblay at SBMS Kitchen!\nIn celebration of completion of the SBMS kitchen\, ESB is hosting its first event with Chef PA Tremblay: hands on poultry butchery! Learn how to easily break down a chicken or duck into thighs\, breasts and wings! A great skill for the home chef and just in time for the Holidays! Following the fabrication\, attendees will learn how to roast and grill their cuts of poultry with Chef”s guidance and enjoy the fruits of their labor as a delicious meal! Beverages will also be served! \nMenu includes:\nSeared Crispy Skin Duck Breasts & Chicken Breasts\nHerbed Roasted Potatoes & Carrots\nRed Wine Reduction Pan Sauce\nGuests must provide proof of vaccination\, or negative Covid-19 test taken within 48 hrs of the event.Attendees will the the first guests  to experience a class in this state-of-the-art teaching kitchen\, and will each have designated work space\, tools\, and of course\, their own bird for this fun hands-on learning experience.  \n 
URL:https://epicureansb.com/event/poultry-butchery/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Test Kitchen
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/08/DuckEsb.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:20211023T173000
DTEND;TZID=America/Los_Angeles:20211023T200000
DTSTAMP:20260421T083611
CREATED:20210827T195122Z
LAST-MODIFIED:20211004T062725Z
UID:10000072-1635010200-1635019200@epicureansb.com
SUMMARY:Eleven Eleven Wine Dinner
DESCRIPTION:Eleven Eleven Wine Dinner\nESB could not be more excited to host a member favorite\, all the way from Napa Valley: Eleven Eleven Wines by winemaker Kirk Venge! \nJoin us for a seated dining experience with the Eleven Eleven team and Chef Robin Goldstein. The dinner will feature 6 of their incredible wines\, including Laki’s Cabernet\, accompanied by a delicious and exciting Mediterranean Wine Harvest inspired dinner! Eleven Eleven wines have ranked at the top of every ESB blind tasting\, routinely beating out wines double the price. Their full body\, complexity and character have made them one of the best kept secrets in Napa at an awesome price (for Napa!). Featuring a selection of their great Bordeaux and other adventurous varietals\, this is an opportunity not to be missed! \nGuests will have the option to pre-purchase a bottle of Eleven Eleven’s 2017 Laki’s Cabernet with their registration. All additional wine purchases will be made through Eleven Eleven at the event.\nThe Multi-course dinner will be helmed by ESB Favorite\, Chef Robin Goldstein\, whose colorful Mediterranean Cuisine and contemporary style is both eye-catching and delicious. For this meal she is harnessing the flavors of wine harvest\, and pairing dishes to the full flavors of Eleven Eleven wines! Vegetarians can be accommodated\, all other allergens are at the discretion of the chef. \nMenu\nRECEPTION\n2019 Dutton Ranch Chardonnay ($48)\n2018 Bacigalupi Pinot Noir ($65)\nCrab Beignets\n\n  \nDINNER\nFirst course: (Served Family Style)\nWine-Harvest Grilled Pizza\nRoasted Grapes\, Red Onion\, Chili Flakes\,Prosciutto\, Gorgonzola Dolce\nWith Local Salad Greens\n2018 Destin Estate Syrah ($70)\n 2018 Moss Creek Old Vine Zinfandel ($55)\n\nMain course:\nPorcini Mushroom Rubbed Grilled Sirloin Steak\nWith Herb Chimichurri Sauce\n\nSides: (Served Family Style)\nCauliflower Gratin with Caramelized Fennel\, Onion\, Gouda Cheese\nSeasonal Grilled Vegetable\n2018 Destin Estate Malbec ($70)\n 2017 Laki’s Estate Cabernet Sauvignon ($125)\n\nDessert course:\nChocolate Wine Truffles\nMulled Red Wine Ice Cream\n  \nEleven Eleven Winery’s passion for enriching life with friends\, culture\, great food\, and wine is what inspires them to celebrate the every day moments that make life extraordinary. \nFounded in 2012\, Eleven Eleven’s single vineyard\, single varietal wines are produced in a classic\, artistic style that embodies a belief in the purity and power of a varietal and its terror. Winemaker\, Kirk Venge\, is passionately committed to these principles in his art for production of their distinctive wines. \nWinemaker\, Kirk Venge\, crafts 100% varietal wines that prove the value in allowing the true expression of the single vineyard to shine through. These wines are elegant\, nuanced and always balanced. The time 11:11 symbolizes a perfectly balanced moment on the clock\, wonderfully represented in the wineries name. \n“My winemaking focus has always been ‘vineyard first’ and the  Eleven Eleven vineyards our ideal for producing exceptional fruit for a powerful expression of Napa Valley.” – Kirk Venge\, Winemaker
URL:https://epicureansb.com/event/eleven-eleven-wine-dinner/
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/2021/08/1111Library_1184.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211016T173000
DTEND;TZID=America/Los_Angeles:20211016T193000
DTSTAMP:20260421T083611
CREATED:20210827T194631Z
LAST-MODIFIED:20211003T233001Z
UID:10000071-1634405400-1634412600@epicureansb.com
SUMMARY:What's Your Beef?
DESCRIPTION:What’s Your Beef?\nHanger\, Ribeyes and Flanks\, oh my! Ever wonder what the real difference is in these cuts of meat? Now is the time to learn in this side by side tasting of both common\, and lesser-known cuts of beef! A steakhouse menu will will be so much easier to read after attending this delicious tasting! \n \nFrom Flank to New York to Bavette and Prime Ribeye\, guests will partake in a multi-course tasting accompanied by a few sides to cleanse their palate. ESB will be sharing a few of their favorite beef-friendly bottles as well! This event is also BYOB! Bring wines to enjoy on your own (or share with friends). \nFinally\, end the evening with a great Beef Debate among friends\, and a little dark chocolate and coffee to wash down all that luscious protein.
URL:https://epicureansb.com/event/whats-your-beef/
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/2021/08/different-cuts-steak_0.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211001T170000
DTEND;TZID=America/Los_Angeles:20211001T190000
DTSTAMP:20260421T083611
CREATED:20210827T194147Z
LAST-MODIFIED:20210917T173020Z
UID:10000213-1633107600-1633114800@epicureansb.com
SUMMARY:Exploring Chateauneuf du Pape Wines
DESCRIPTION:Exploring Chateauneuf du Pape Wines\nESB is taking a deep dive into Chateauneuf du Pape wines (white and red) with a selection curated by our own longtime member Henry Chaney. We will be tasting through several flights of old world Rhone wines comparing the different blends\, producers\, subregions and age. The educational tasting will be accompanied by delicious appetizers\, great company and a world class education. So let’s get smart(er)! \nThe experience…\nWe will start off with a tasting of a white Chateauneuf to get the palettes going. Then the exploration will go down in flights\, 5 reds and maybe a bonus. \nFlight 1 will compare a 2017 Cote du Rhone with a 2017 broadly blended CDP [85/5/5/5: GSM & other]\, to distinguish the differences. For all three of these wines\, we will pour from a single producer\, for consistency. \nFlight 2 will then highlight the blends themselves with the use of two of Domaine da Cristia’s 2017 wines\, one being 100% Grenache\, the other 60/30/10 GMS. There are relatively few 100% Grenache CDPs and those that produce them don’t always do it every year. \nThe 2017 vintage is a strong one and even those these wines are young that can be brought around after a decant. There are also stylistic differences between these two flights\, that adds to our group discussion. \nFlight 3 we will feature an older vintage\, the 2010 Pegau to show how bottle age improves the wine. The Pegau is a traditionally made [not de-stemmed]\, a third stylistic difference\, but the blend is close to Guigal’s.
URL:https://epicureansb.com/event/exploring-chateauneuf-du-pape-wines/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara,Wine
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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:20210922T173000
DTEND;TZID=America/Los_Angeles:20210922T213000
DTSTAMP:20260421T083611
CREATED:20210726T151910Z
LAST-MODIFIED:20210903T155202Z
UID:10000212-1632331800-1632346200@epicureansb.com
SUMMARY:Progressive Wine Experience & Dinner ~ Samsara Wine Co.
DESCRIPTION:Progressive Vertical-Horizontal Wine Experience & Dinner \nSamsara Wine Co.\nWe’re taking over the winery\, a first for Epicurean SB ~ 11 wines and a barrel tasting! \nIn this awesome immersive and progressive evening\, guests will taste 9 different Samsara wines side by side in 3 flights\, journeying through vineyards and vintages in a vertical and horizontal tasing\, all while exploring Samsara’s tasting room and winery throughout the evening. This exploration of vineyard variations\, varietals and by vintage is a unique and delicious way to learn all about the spoils of great central coast vineyards and the fruits of their labors. \nEnjoy multiple food and wine courses in different settings\, starting in the tasting room with a Rose and ending in the barrel room with a barrel tasting of upcoming wines! The dinner for the evening and will channel Italian and French inspired fare and end with a late harvest Viognier! \nThe experience…\nStarting in the Tasting Room\, enjoy Samsara’s Rosé\, followed by a Chardonnay vertical flight coursed with freshly baked brioche and cultured butter. \nGuests will then move outdoors to the large communal tables\, and and experience the Pinot Noir and Syrah vineyard designates in two horizontal flights alongside individual plated appetizers\, such as mortadella mousse\, fennel spiced cashews\, and aged pecorino with olive-grape tapenade; followed by a plated dinner entree\, with family style sides. \nFollowing dinner the group will venture into the cellar for a barrel tasting\, and last but not least\, the night will finish with a sweet ending and Samsara’s late harvest Viognier.\n \nWines\n2020 Rose – Santa Barbara County\nChardonnay\n2017 Chardonnay Zotovich Vineyard\n2018 Chardonnay Zotovich Vineyard\n2019 Chardonnay Zotovich Vineyard\nPinot Noir\n2013 Pinot Noir – Las Hermanas Vineyard\n2013 Pinot Noir – Rancho La Viña Vineyard\n2013 Pinot Noir – Cargasacchi Vineyard\nSyrah\n2014 Syrah – Melville Vineyard\n2014 Syrah – Zotovich Vineyard\n2014 Syrah – Turner Vineyard\nBarrel Tasting\nLate harvest Viognier\nThe entree\, an individually plated 33-layer Lasagna with Roasted Garlic Béchamel\, Authentic Beef & Pork Bolognese\, Rustic Tomato Sauce\, Italian cheeses and more\, will be accompanied by family style salads and sides!
URL:https://epicureansb.com/event/progressive-wine-experience-dinner-samsara/
LOCATION:Samsara\, 6485 Calle Real Suite E\, Goleta\, CA\, 93117\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4390259;-119.8516575
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Samsara 6485 Calle Real Suite E Goleta CA 93117 United States;X-APPLE-RADIUS=500;X-TITLE=6485 Calle Real Suite E:geo:-119.8516575,34.4390259
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210908T173000
DTEND;TZID=America/Los_Angeles:20210908T193000
DTSTAMP:20260421T083611
CREATED:20210611T145318Z
LAST-MODIFIED:20210826T232508Z
UID:10000205-1631122200-1631129400@epicureansb.com
SUMMARY:Get Hooked Seafood Demo & Dinner - Fall 2021
DESCRIPTION:Get hooked on Seafood!\nESB is resuming it’s collaborations with Get Hooked to host a culinary demonstration on how to prepare seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nESB Founder\, Chef Amy Baer Robinson will host this culinary demonstration\, which will feature Squid\, King Salmon\, and Sea bass! The demonstration will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, techniques that are adaptable to other species of fish\, and tricks and recipes adapted from notable chefs and restaurants! Beverages will also be served. \nIn addition to the class\, guests have the option to pre-purchase two out of three of the featured frozen seafood selections to take home after the event\, so they too can prepare the dishes when they please! This is a great opportunity to sample Get Hooked’s Seafood program for those who are not yet members. \nAs a collaboration between Get Hooked and Epicurean Santa Barbara\, members of both entities are welcome to register for this event! \nPLEASE NOTE: This event is being held in a private home. The host kindly requires that all attendees be vaccinated.\n\nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. Beverages will also be provided at this event. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. While seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com
URL:https://epicureansb.com/event/get-hooked-seafood-demo-dinner-fall-2021/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES: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:20210903T180000
DTEND;TZID=America/Los_Angeles:20210903T210000
DTSTAMP:20260421T083611
CREATED:20210611T123130Z
LAST-MODIFIED:20210827T222458Z
UID:10000206-1630692000-1630702800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Justin West
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin West!\nESB’s next TRUST Dinner will feature Chef Justin West! \nChef Justin West is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009. \n \nThe Cuisine…\nAt this 6-Course Dinner\, guests will experience Chef Justin’s creative modern cuisine\, crafted with his love of cooking. His inspiration comes from the Santa Barbara market and local farmers\, years of working in his father’s BBQ joint in Oregon (staring at age 11)\, and classic French cuisine. From smoking and curing meats and fish to highlighting the season’s peak produce\, Chef Justin West’s food is always fresh clean\, delicious and satisfying!   Dietary restrictions will be accommodated at chef’s discretion. \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 3 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \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! \nThe event will be held at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-justin-west/
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/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:20210825T170000
DTEND;TZID=America/Los_Angeles:20210825T190000
DTSTAMP:20260421T083611
CREATED:20210720T191952Z
LAST-MODIFIED:20210824T220141Z
UID:10000211-1629910800-1629918000@epicureansb.com
SUMMARY:ESB Happy Hour - "Wine Down"
DESCRIPTION:ESB Happy Hour ~ “Wine Down”\nOn a glorious summer afternoon\, enjoy a glass of wine (or two…)\, with fellow ESB members at a special private residence of one of our very own members. The ESB team will be sharing their favorite wines from top Santa Barbara and Paso Robles wineries\, alongside Cheese\, Charcuterie\, Antipasti and more! All of this fun is included in your registration. \nAttendance is limited\, so sign up now and don’t miss out!\nIMPORTANT NOTE: This event is being held at a club member’s residence. The host kindly requires all attendees be vaccinated.\n \nWe are excited to bring members together in a safe casual\, social setting (respecting each other’s space of course!) \nWe look forward to seeing you there\, cheers!
URL:https://epicureansb.com/event/august25-happy-hour/
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/2021/07/wine_toast.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210815T150000
DTEND;TZID=America/Los_Angeles:20210815T170000
DTSTAMP:20260421T083611
CREATED:20200815T100053Z
LAST-MODIFIED:20210813T211835Z
UID:10000198-1629039600-1629046800@epicureansb.com
SUMMARY:Winemaker Evening: Jeremy Weintraub of Site Wine Co.
DESCRIPTION:Join us for an evening with Jeremy Weintraub of Site Wine Co.\nSite Wines is the smallest winery ever to be featured at an ESB wine event. The owner and winemaker is Jeremy Weintraub and he produces just 400 cases a year. Yes\, that’s correct – just 4\,800 bottles! \nJeremy is the acclaimed head winemaker of Adelaida in Paso. He separately created Site to give himself full freedom of expression in making wine. He sources his fruit from select vineyards in Santa Barbara County. Their terroir is critical\, which led to him naming his winery Site. It is a one-man show\, he does everything no matter how menial the task. \nThere is no tasting room\, customers find Site via personal referrals. Jeremy also sells by word of mouth to top restaurants across the country. Amazingly you will find Site Wines on the wine lists of 7 of the 14 Michelin 3-starred restaurants in the US\, including The French Laundry in Napa and Single Thread in Sonoma\, as well as others in LA\, SF and NYC. \nESB discovered Jeremy and Site through our Wine Ambassador Jeremy Allen\, who has been buying and drinking these wines for several years. (Dare we say it is a ‘tale of two Jeremys’…) ESB is really proud to bring Site to its members\, in a not-to-be missed tasting! \nIMPORTANT NOTE: This event is being held in our pre-COVID-19 location\, which is an incredibly special private home. In order for this to take place\, the host kindly requires all attendees be vaccinated.\nFor this winemaker evening\, Jeremy will be featuring 5 different wines. Wines will be available for purchase. \nFeatured Wines\n2017 SITE Roussanne Stolpman Vineyards\n2017 SITE Grenache Larner Vineyard\n2017 SITE Red Wine Larner Vineyard\n2017 SITE Syrah Bien Nacido Vineyards\nBonus Library!\n2014 SITE Syrah Bien Nacido Vineyards\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-jeremy-weintraub-of-site-wine-co/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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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:20210807T160000
DTEND;TZID=America/Los_Angeles:20210807T180000
DTSTAMP:20260421T083611
CREATED:20210319T184003Z
LAST-MODIFIED:20210728T192713Z
UID:10000070-1628352000-1628359200@epicureansb.com
SUMMARY:Cocktails & Canapés
DESCRIPTION:Cocktails & Canapés \nA proper drink!\nWhether you enjoy the classic Old Fashioned\, French 75\, or Negroni\, allow us to take your appreciation of cocktails to the next level. With the introduction of more obscure bitters and liquors\, allow ESB to introduce you to the latest trends in mixology\, while learning a bit about the Cocktail renaissance through a food and beverage pairing. From NYC to San Francisco\, at the forefront of this experience is “a proper drink”\, a cocktail made with fresh ingredients and is both classic and modern; the same drinks that have inspired and been perfected by the likes of Death & Co\, Milk & Honey\, Pravda\, Gramercy Tavern\, Beauty & Essex\, The Dead Rabbit\, The Starlight Room\, and on and on…This experience will be led by our in-house cocktail enthusiast\, Keith Robinson. \nGuests will imbibe through a carefully crafted course of librations alongside elegant bites inspired by the cocktails\, designed to pair with the complex flavors. They’ll be as easy on the eyes as they are on the tastebuds. \nThis is an outdoor event to provide a safe curated experience. Guests will have ample room for physical distancing when needed. We ask that all guests respect the personal space of others and maintain an appropriate distance!\n \n 
URL:https://epicureansb.com/event/cocktails-canapes/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Cocktails,Education,Epicurean Santa Barbara,Spirits
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/03/IMG_0922-1080x719-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210722T160000
DTEND;TZID=America/Los_Angeles:20210722T180000
DTSTAMP:20260421T083611
CREATED:20210528T222212Z
LAST-MODIFIED:20210720T190813Z
UID:10000207-1626969600-1626976800@epicureansb.com
SUMMARY:Chef Massimo and The Proper Bolognese!
DESCRIPTION:Chef Massimo and The Proper Bolognese!\n{Note Updated Start Time}\nFor the first time\, Chef Massimo Falsini is leading a demonstration for ESB members… \nLearn the age-old tradition of Tagliatelle al Ragù\, (also known as Bolognese)\, a rich and delicious slow cooked meat sauce which is one of the most celebrated dishes of Italy. From the dicing of vegetables to the pasta rolling\, observe Chef Massimo as he demonstrates the steps to create the best Bolognese. You’ll learn all the tips and tricks from a true master\, and of course\, enjoy his rendition of this legendary dish. Afterwards\, with all your new found knowledge\, try your hand at creating your own delectable Bolognese at home! Local Paso Robles and Santa Barbara Wines will also be served! Please Note: This is an indoor event! \n\nChef Massimo Falsini is the Executive Chef of Caruso’s at Rosewood Miramar Resort in Montecito\, CA. From a family of charcutiers\, Massimo began his culinary training at 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 12 years ago. Chef Massimo then 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. \n \nThe event will be held indoors at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/chef-massimo-and-the-proper-bolognese/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES: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:20210717T170000
DTEND;TZID=America/Los_Angeles:20210717T200000
DTSTAMP:20260421T083611
CREATED:20210319T171242Z
LAST-MODIFIED:20210706T212943Z
UID:10000068-1626541200-1626552000@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp
DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature none other than ESB Favorite…Chef Drew Terp! \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C. Most recently\, Chef Drew was co-owner and Chef at Pico in Los Alamos. 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. Chef Drew has since left Pico and resides in San Diego. He is returning to Santa Barbara for one night only for an incredible 7-Course Trust Dinner. \nThe Cuisine…\nAt this 7-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 \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 4 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \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! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-july2021/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,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:20210630T170000
DTEND;TZID=America/Los_Angeles:20210630T190000
DTSTAMP:20260421T083611
CREATED:20210507T184012Z
LAST-MODIFIED:20210605T160110Z
UID:10000208-1625072400-1625079600@epicureansb.com
SUMMARY:ESB Happy Hour at El Encanto!
DESCRIPTION:ESB Happy Hour at El Encanto!\nTo all members and friends…we are so excited to announce ESB’s first happy hour in over a year! This Happy Hour will be hosted at Belmond El Encanto\, who has graciously offered ESB one of their private picturesque venues! It’s time to bring members together in a casual\, social setting (respecting each other’s space of course!) and catch up after a loooong year! RSVP REQUIRED. \n\nBelmond El Encanto’s Fireside Lounge and Balcony has been reserved for the club. The event will have a no-host bar\, and appetizers available for purchase. El Encanto has designed a new cocktail menu\, and will have wines by the glass. Simply RSVP and stop on by to spend time with new and old friends! \nFor those attending ESB’s happy hour\, don’t let the fun end!\nEl Encanto has a new Chef and a delicious looking menu. Make a night of it and stay for dinner! Reservations highly recommended. Corkage is $45/bottle. Call ahead of time and to reserve a table with El Encanto’s host: 805-845-5800. \n \nMark your calendars! We look forward to seeing you there!
URL:https://epicureansb.com/event/esb-happy-hour-at-el-encanto/
LOCATION:Belmond El Encanto\, 800 Alvarado Place\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Appetizers,Beer,Cocktails,Spirits,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4388018;-119.7042119
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Belmond El Encanto 800 Alvarado Place Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=800 Alvarado Place:geo:-119.7042119,34.4388018
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210626T150000
DTEND;TZID=America/Los_Angeles:20210626T170000
DTSTAMP:20260421T083611
CREATED:20210319T184103Z
LAST-MODIFIED:20210611T114519Z
UID:10000204-1624719600-1624726800@epicureansb.com
SUMMARY:Winemaker Evening: Cris Cherry of Villa Creek
DESCRIPTION:An evening with Cris Cherry of Villa Creek\nA benchmark winemaker in West Paso Robles\, Cris Cherry captains a beautiful vineyard and produces “straight-up and just stunning wine\,” as Jeb Dunnuck so eloquently put it when giving 97 points to the 2017 Villa Creek This Way That Way. Villa Creek presents wines of fruit\, minerality\, earth and soul handcrafted on Cris and JoAnn Cherry’s organic and biodynamic West Paso Robles estate. Cris and JoAnn originally moved to Paso Robles in 1996 to open a restaurant called Villa Creek in downtown Paso Robles. They grew fond of the grapes and style of Paso Robles winemaking\, and eventually started to produce their own wines for their restaurant. Taste through a wonderful selection of Villa Creek’s wine with Cris himself. Hear the charismatic stories\, learn about the philosophy\, and taste some great juice accompanied by fantastic bites by Chef Amy. \n \n“One of our great pleasures is preserving a moment in time in a bottle and enjoying it for years to come”. \nIn 2003\, they purchased a 60-acre property in the hills of Peachy Canyon and built their winery\, making about 3\,000 cases a year from such iconic properties as the James Berry Vineyard. Beginning in 2012\, the Cherrys started planting Rhone varieties on their property\, called the Maha Estate\, as well. Today they focus solely on winemaking\, with most of their wines being dominated by Grenache and Syrah. Villa Creek wines capture the vintage of the best biodynamic and organically farmed vineyard sites on the west side of Paso Robles and the Central Coast of California. Their wines are made with grapes grown on their home estate\, MAHA\, and with grapes from vineyards that meet our growing criteria of being certified organic and/or biodynamic or practicing organic farming methods. Currently our vineyard sources are MAHA\, James Berry\, Luna Matta and Slide Hill. \n \n“Most of our Villa Creek wines are dominated by Grenache and Syrah. We began working with Grenache in 2002. Grenache brings vibrance\, round red fruits and an amazingly complex mouthfeel. Syrah brings an entirely different component; dark and brooding\, delicious and meaty. Our west Paso Robles limestone imparts freshness and vitality to Syrah taking it to another dimension of complexity and cellar worthiness. Each vineyard’s microclimate adds it own nuances that we do our best to capture. Our Villa Creek red wines also include Mourvèdre\, Carignan and Petit Sirah as blending components and occasionally as special release single varieties. We work with Roussanne\, Clairette\, Fiano and Grenache Blanc in our white wine program\, both as blends and single varieties. While our Villa Creek wines represent a few different places\, MAHA represents one; the place that we raised our kids\, built our winery and planted our vineyard. When we first laid eyes on this estate in 2003\, we knew it was destined for greatness. Our best barrels from MAHA Estate grapes are reserved for the MAHA branded wines. Grenache\, Syrah\, Petit Syrah\, Mourvèdre and Carignan grow on the MAHA. \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”\nFeatured Wines\n2018 Fiano (Certified Organic)\n100% Fiano / $55 Retail\n2018 Garnacha (Certified Organic)\n100% Grenache / $75 Retail\n2017 This Way That Way\n50% Grenache / $50 Mourvèdre / $85 Retail\n2018 High Road\, James Berry Vineyard\n60% Grenache\, 20% Syrah\, 20% Mourvèdre / $85 Retail\n…and a special MAHA wine\n\nAppetizer Menu\nParmesan-Panko Zucchini Rounds with Mint and Ginger-citrus Aioli\nTarragon-Fava Bean Compote with Fresh Truffled Ricotta on Crostini\nExtra Crispy New Potatoes with Smokey Romesco\, Bacon Crumble\nPizza Meatballs with Tomato-confit marinara\, Oregano drizzle\, Scamorza\n\nAbout the Winery…\nThe idea of making wine seemed like an unreachable dream when we moved to Paso Robles in 1996. We were brimming with passion about wine and the industry\, and arrived with a cellar of inspirational wines from around the globe. We began with our Villa Creek label in 2001\, and came to better understand the environment\, the process and how the two communicate. Now\, with greater knowledge\, a clear vision and a deep respect for nature and its influence on making the finest wine\, MAHA Estate has gracefully fallen into place.\n \nThis is an outdoor event to provide a safe curated experience. All guests will attend together\, but have their own designated space at the venue with ample room for physical distancing\, and Chef Amy Baer Robinson will provide paired appetizers to enjoy alongside the wines. We ask that all guests respect the personal space of others! \n \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-cris-cherry-of-villa-creek/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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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:20210611T173000
DTEND;TZID=America/Los_Angeles:20210611T203000
DTSTAMP:20260421T083611
CREATED:20210319T184350Z
LAST-MODIFIED:20210519T155720Z
UID:10000210-1623432600-1623443400@epicureansb.com
SUMMARY:Goldbelly Extravaganza Dinner
DESCRIPTION:“Goldbelly Extravaganza” Dinner\nSince the pandemic many of the country’s top restaurants have taken “delivery” to the next level\, by offering their legendary dishes to order via the site Goldbelly. This site ships the dish to you\, (usually frozen)\, with specific re-heating and execution instructions from the restaurants. After testing the site with some of our favorite New York dishes and being more than pleased with the results\, ESB is planning the “Goldbelly Extravaganza” Dinner. \nThe United States of Goldbelly!\nThis experience will allow you to taste some of the best food from LA\, NYC\, Philadelphia\, Kansas City\, Austin and New Orleans all in one night! Start with Commander’s Palace Gumbo from New Orleans\, then sample the Korean Pork Ssäm from NYC’s Momofuku Ssäm Bar\, then proceed to sample some of the most sought-after barbecue in America: Franklin’s BBQ Brisket from Austin\, TX and ribs from Joe’s of Kansas City\, MO served with Woflgang Puck’s Truffle Mac\, and end with cake and ice cream…Ovenly’s Brooklyn Blackout Cake and Nancy’s Silverton’s Gelato sampler! \nESB has chosen several dishes from the site and the team will execute and curate a multi-course dinner which will feature a sampling of the best dishes from across the United States. In a time when you can’t go to the food\, the food comes to you! Some dishes are sure to impress\, and well\, others may not…That’s all part of the fun! \nTo top it off\, this experience is BYOB! So bring your favorite beverages to pair with this diverse and delectable dining experience! We’ll also provide the perfect welcome beverage. \nMENU\nZahav’s Hummus & Salatim Spread\nZahav – Philadelphia\, PA\nBeets with tehina\, Moroccan carrots\, twice-cooked eggplant\, pickled Napa cabbage\, spicy fennel\, and Matbucha\, Schug and Harissa\, Pita Bread \nCommander’s Palace Seafood Gumbo\nCommander’s Palace – New Orleans\, LA\nMomofuku Bo Ssäm\nMomofuku Ssäm – New York\, NY\nSlow cooked pork shoulder\, served with Momofuku’s Fried Rice\, Lettuce Wraps\, Potato Rolls\, and Ssäm Sauce \nFranklin BBQ Brisket\nFranklin BBQ; Austin\, TX\nSmoked Brisket\, Franklin BBQ Sauce \nJoe’s of Kansas City BBQ Ribs\nJoe’s of KC; Kansas City\, MO\nPork Spare Ribs\, Joe’s Kansas City BBQ Sauce \n…Served with\nWolfgang Puck’s Truffle Mac and Cheese\nWolfgang Puck Catering; Los Angeles\, CA\nWolfgang Puck’s Famous indulgent dish served annually at the Oscars an other high-profile catered events \nChoice of Dessert: \nBrooklyn Blackout Cake\nOvenly Bakery; Brooklyn\, NYC\nDark chocolate stout cake smothered in salted dark chocolate pudding buttercream. \nNancy’s Fancy Italian Gelato & Sorbetto\nNancy’s Fancy; Los Angeles\, CA\nA sampling of 6 artisan gelato and sorbetto\, crafted by James Beard award-winning chef Nancy Silverton. Flavors: Butterscotch Budino with a Caramel Rosemary Swirl\, Italian Custard with Marsala & a Citrus Caramel Swirl\, Mixed Berry with Greek Yogurt\, Amarena Cherry with Amaretti\, Chocolate Fondente with Dark Rum and Valrhona Chocolate Chips\, Coconut Stracciatella with Bittersweet Chocolate Strands \nJoin us for a dinner like no other…\n\n\nThis is an outdoor event to provide a safe curated experience. Guests will have a their own designated space at the venue\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain an appropriate distance!
URL:https://epicureansb.com/event/goldbelly-extravaganza/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,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:20210512T180000
DTEND;TZID=America/Los_Angeles:20210512T200000
DTSTAMP:20260421T083611
CREATED:20210319T184554Z
LAST-MODIFIED:20210508T010808Z
UID:10000209-1620842400-1620849600@epicureansb.com
SUMMARY:Amy's Oaxacan Experience
DESCRIPTION:Amy’s Oaxacan Experience\nStories and Secret Dishes from One of Mexico’s most Vibrant Culinary Regions\nJoin ESB Founder Amy Baer Robinson as she shares the dishes\, beverages and stories from her time in Oaxaca. Learn about the sacred Mole Negro and how it ties into the traditions of the Zapotec culture\, and taste the unique flavors only found in chihuacles negros\, authentic stringy Oaxacan cheese\, masa from Oaxacan corn\, unique herbs such as Hoja Santa\, and of course\, smokey mezcal. In this multi-course dinner\, you’ll swoon over the depths of flavors\, and leave with a new appreciation and taste for these sacred dishes. Oaxacan inspired beverages will be served alongside the dinner. \nSara Jaqua\, Founder of Gone Native Travel will be joining us for the event to share her stories\, expertise\, and enthusiasm of Oaxacan Food and Culture. \nMenu to come!\nThe event will be held at a private location\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/amys-oaxacan-experience/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES: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:20210501T170000
DTEND;TZID=America/Los_Angeles:20210501T200000
DTSTAMP:20260421T083611
CREATED:20210319T172719Z
LAST-MODIFIED:20210423T132409Z
UID:10000069-1619888400-1619899200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef P.A. Tremblay
DESCRIPTION:ESB “TRUST” Dinner: Chef P.A. Tremblay\nESB’s May 1st TRUST Dinner will feature hometown favorite Chef PA Tremblay! For the first time ever\, Chef PA is creating his own 6-Course dream dinner for our members. Many of you are familiar with Chef PA through his charismatic demonstrations of locally sourced seafood\, his beautiful Italian braises and ragus made wild game meat from his hunting adventures\, or even authentic Japanese Ramen. But\, you have yet to experience Chef P.A’s cuisine…unleashed…without the influence of educational content or pre-selected wines. For those of your who think you may know PA…well\, think again!  \nThe Cuisine…\nAt this dinner you’ll experience flavors inspired from his Classical training\, his French-Canadian roots\, his travels throughout Europe and Asia\, his weeks of fishing off the coast of Alaska\, and of course\, his time as Chef de Cuisine at Julienne. Chef P.A. represents everything Epicurean treasures about food and beverage…He is a brilliant educator and an incredibly creative and expertly skilled chef. Yet he is always seeking to further his culinary knowledge as he experiments with new techniques; be it European style charcuterie\, or fermented “fish” sauce made from insects\, (with inspiration from Noma’s René Redzepi).*please note that this menu may contain gluten and dairy. As these are specialized menus\, modifications are politely declined. \nExclusive Kitchen Counter Experience…\nNow that limited indoor dining is permitted\, ESB is taking the TRUST dinner to the next level\, creating a dream experience for food enthusiasts! We are now offering 4 indoor Chef’s Counter seats. Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course\, hand outs from Chef PA as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! For this TRUST dinner\, proceeds from the kitchen counter seats will go to the Build the Kitchen fund! \nLet’s build the kitchen!!!\nAs Epicureans\, we appreciate the craft\, talent\, and determination that is required to make an artist (especially a chef or winemaker) successful. As many of you know\, our goal is not only to educate and inspire\, but to support those artists in our community and beyond. \nAs we continue into our 3rd year\, we’re supporting Chef PA and SBMS in their efforts to raise funds to build a professional kitchen that will have a major impact on our community\, education and ESB directly! \nWe want to gather members to support this project because of the impact this kitchen will have on future generations. Not only will the students benefit from this kitchen\, but non-profits\, independent chefs in need of a shared kitchen space\, and Epicurean Santa Barbara\, too\, would use the new professional space to host educational hand-on classes. This kitchen would shepherd in a new culinary-driven generation in our community. And as food enthusiasts of Santa Barbara\, we feel it’s only fitting to support ventures that benefit the future food enthusiasts of Santa Barbara. This is a realistic and tangible campaign\, and our support as a group will make Epicurean Santa Barbara become a driving force in the community. Chef PA is close to reaching his goal of raising $600\,000 to complete the kitchen at the school. We invite you to join us to help him and SBMS cross the finish line…Let’s get them there! \nIf you want to donate now\, you can! Add your desired donation in increments of $50 when you purchase your trust dinner ticket\, and 100% of those funds will go directly to the campaign. If you’re looking to make a large contribution and/or receive a tax deduction\, please contact PA Tremblay directly\, CLICK HERE or email Amy & Keith to arrange a meeting with Chef PA directly. \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. \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! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20210410T150000
DTEND;TZID=America/Los_Angeles:20210410T180000
DTSTAMP:20260421T083611
CREATED:20210115T175455Z
LAST-MODIFIED:20210315T170619Z
UID:10000065-1618066800-1618077600@epicureansb.com
SUMMARY:Sine Qua Non Experience
DESCRIPTION:Sine Qua Non (also known as 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 eight perfect scores from critic Robert Parker. Their wines start in the high $100s and go well over $200 a bottle — if you can get one! Individuals can buy it only if they are on the 1\,475-member mailing list (there’s a six-year wait to join). 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!!! \n\nOne of the world’s most creative wineries\, Sine Qua Non is turning out world-class wines of extraordinary complexity and individuality.\n~Robert Parker\n\n\nThe tasting experience..!\n6 Glasses\, 6 Wines\, and a blind! Each guest will receive a pour of each label. In total\, each guest will receive 15oz of SQN wine throughout the event. The experience is limited to 10 guests. ESB Founder Keith Robinson will lead guests through the tasting with notes supplied by SQN. After every 2 wines\, there will be an intermezzo\, with hors d’oeuvres\, cheese\, charcuterie\, and house made breads & spreads that will compliment the wines (food by ESB Chef Amy Baer Robinson)\, permitting guests to enjoy every sip of these vintages\, and allowing everyone to remain “steady” throughout the tasting. Guests will be able to revisit their favorites following the tasting with the remaining wine. Following the SQN wines\, there will be a 6-8 bottle blind tasting featuring select winemakers whose style is similar to\, or inspired by SQN. These are wines that deserve all the time in the world to enjoy\, and with the blind tasting\, we consider this an EPIC experience. Thus\, there is no event duration. This is an experience to remember for a lifetime. \nDo the producers pick the grapes at night under the full moon? \nDo they make it under a secret oath or while sacrificing a small farm animal? \nNo one will ever know. But at least now\, you have an opportunity that thousands of other wine enthusiasts could only dream of having… Join us\, won’t you?\nThis experience has been made possible by Elaine and Manfred Krankl\, who after speaking with Keith and Amy\, graciously allocated wine from SQN to be shared with members of Epicurean Santa Barbara in support of our mission to offer unique and educational experiences for individuals in the Santa Barbara community. We thank them for their support! See the SQN website click here! \nFeatured SQN Wines\n2011 Dark Blossom – Grenache2011 Dark Blossom – Syrah  2014 Shakti – Grenache2014 Piranha Waterdance – Syrah 2017 The Gorgeous Victim – Grenache2017 The Hated Hunter – Syrah\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 Mandred 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
URL:https://epicureansb.com/event/sine-qua-non-experience/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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