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DTSTART;TZID=America/Los_Angeles:20190808T173000
DTEND;TZID=America/Los_Angeles:20190808T193000
DTSTAMP:20260421T143217
CREATED:20190524T191916Z
LAST-MODIFIED:20190808T012220Z
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SUMMARY:The Santa Barbara Vintner Legends Series: Jim Clendenen & Adam Tolmach
DESCRIPTION:2 Legends\, 12 Wines\, 1 Fellowship Dinner!\nThis is an evening that will go down in Central Coast wine history. Having just Jim Clendenen from Au Bon Climat or Adam Tolmach from The Ojai Vineyard by themselves would be a magical night\, but having them both together — which was Jim’s idea! — is incredibly special. \nJoin Legendary winemakers Adam Tolmach Jim Clendenen\, and ESB members for our first Winemaker Fellowship Dinner! Guests will come together to enjoy a “Fellowship Dinner”\, where each guest brings a food item (starter\, side\, or entree) to share family style…(i.e. Potluck) and participate in a side-by side tasting featuring 12 wines\, with Jim Clendenen and Adam Tolmach in attendance! Members will meet and sit with Jim and Adam\, who will share their stories and wine through a sit-down dinner provided by the members. Hear how Adam and Jim have shaped the landscape of wine in Santa Barbara\, as you taste through recent vintages and library wines. See guidelines for the Fellowship Dinner at the bottom of this page. \nWines included in the tasting are as follows:\nRECEPTION\nClendenen Family 2017 Tocai Friulano “Borgo Buon Natale”\nOjai Vineyard 2017 Viognier ~ Roll Ranch\nSEATED TASTING & DINNER\nAu Bon Climat 2011 Chardonnay ~ Bien Nacido Vineyard \nOjai Vineyard 2016 Chardonnay ~ Bien Nacido Vineyard\nAu Bon Climat 2010 Pinot Noir ~ Isabelle (Magnum) \nOjai Vineyard 2010 Pinot Noir ~ Fe Ciega (Magnum)\nClendenen Family 2005 Syrah/Viognier ~ Rancho La Cuna Vineyard \nOjai Vineyard 2008 Syrah ~ Presidio (Magnum)\nDESSERT\nClendenen Family 2012 Late Harvest Viognier \nOjai Vineyard “Kick On Ranch” Riesling Ice Wine\n*Take home wine options are younger vintages of the library wines featured at the event: \nAu Bon Climat 2015 Pinot ~ Noir Isabelle\nClendenen Family 2012 Syrah/Viognier ~ Rancho La Cuna Vineyard\nOjai Vineyard 2015 Pinot Noir ~ Fe Ciega\nOjai Vineyard 2015 Syrah ~ Presidio\n \nJim Clendenen landed in UCSB to study pre-law\, but ditched that after working a harvest at Zaca Mesa Winery in 1978. It was a fateful trip to Burgundy in 1981 that crafted his idea of what wine should be. So when he returned\, Clendenen teamed with his friend Adam Tolmach\, also a Zaca Mesa alum\, to start Au Bon Climat inside of a Los Alamos dairy barn back in 1982.\nAs the brand grew\, Clendenen moved into a winery surrounded by Bien Nacido Vineyard and became the face of Santa Barbara County wine across the country and world — he still maintains an intense travel schedule proselytizing the region’s wines to all who will listen\, and even some who won’t. His Pinot Noirs and Chardonnays became recognized for their high-acid\, age-worthy style\, which he never wavered from even as consumer and critical tastes moved riper.In 1991\, Adam Tolmach left Au Bon Climat to start his own brand\, The Ojai Vineyard\, on a property in Ojai that his grandfather bought in 1933. He was already growing Syrah and Sauvignon Blanc on the property — although those grapes would succumb to disease in the ensuing years — so built a winery on the property that he still uses today.He developed a widely respected and critically beloved brand that’s focused on Pinot Noir\, Chardonnay\, Sauvignon Blanc\, Syrah\, and other Rhone varietals. Adam was one of the first vintners to start buying grapes by the acre rather than the ton\, allowing greater control of the farming. Most of the grapes come from Santa Barbara County\, but Adam is still focused on the Ojai Valley\, where he sources Syrah and is now growing disease-resistant hybrid grapes on his property.Both Jim Clendenen and Adam Tolmach are proponents of library wines. The tasting room for Au Bon Climat in downtown Santa Barbara regularly hosts vintage tasting events\, and The Ojai Vineyard tasting room just off of the Ojai arcade has dozens of older vintages for sale every day. \nGuidelines for the Fellowship Dinner: \n1. There will be approximately 25 members in attendance. Guests will consume small portions of your dish\, so no need to bring full size servings (i.e. 25 full-size hamburgers). Instead\, cut into thirds or quarters\, with each portion being a serving for one person.) \n2. Couples or parties of 2 have option of bringing 1 larger dish (like a main\, sandwiches\, pasta\, casserole)\, or two regular-sized dishes (like small bites\, salads\, sides). Parties of 1 bring one dish of choice. \n3. Please bring a serving utensil for your dish\, if needed. ESB will provide plates\, napkins and silverware. \n4. There is no kitchen! Your dish should be something that does not require a heat source. (It’s like a picnic…but inside…and instead of grass\, beautiful art.) Foods that can be served warm\, cool\, or at room temperature are preferred. Sorry\, fondue might not be the best idea. \nThe event will begin with a reception with two wines\, followed by seated tasting of the following 4 wines. Then there will be a break for dinner. With dinner\, the tastings will continue with two syrups and dessert wines. \nDon’t want to cook? No problem! Call up C’est Cheese\, Tino’s or Whole Foods\, etc.\, and have them put together a cheese\, charcuterie\, apertivo platter\, or something from the prepared foods. Alternatively\, you can get take-out from your favorite restaurant.
URL:https://epicureansb.com/event/santa-barbara-vintner-legends-series-jc-at/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20190727T113000
DTEND;TZID=America/Los_Angeles:20190727T133000
DTSTAMP:20260421T143217
CREATED:20190524T192751Z
LAST-MODIFIED:20190726T154254Z
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SUMMARY:French-Canadian Brunch with Chef P.A. Tremblay
DESCRIPTION:French-Canadian Brunch with Chef P.A. Tremblay!\nChef P.A. is sharing his French-Canadian heritage with ESB members through a beautiful summertime Brunch! The meal will start with a culturally inspired beverage and will continue with a partially plated\, partially family style meal. It will showcase the flavors of Chef P.A.’s childhood\, finessed with his formal culinary training and joie de vivre. Expect Maple Syrup to make an appearance more than once. BYOB welcome\, eh! \nMenu\nFrench Canadian Crepe\, Maple Butter\, Toasted Pecans\, Whip Cream\nRaspberries\, Strawberries\, Blueberries\, Maple Syrup\nTourtiere Inspired Breakfast Sausages\nRosemary Breakfast Potatoes with Hollandaise\nQuiche 2 Ways:\nDuck & Mushroom \nAsparagus Parmesan\n**Gluten free and dairy free will not be able to be accommodated. Vegetarian is ok.
URL:https://epicureansb.com/event/french-canadian-brunch-with-chef-p-a-tremblay/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20190724T170000
DTEND;TZID=America/Los_Angeles:20190724T190000
DTSTAMP:20260421T143217
CREATED:20190701T134744Z
LAST-MODIFIED:20190717T230744Z
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SUMMARY:Wine Down Wednesday @ The Monarch
DESCRIPTION:Relax and “Wine Down”\nRelax and “Wine Down” with ESB members and guests on Wednesday\, July 24th from 5-7pm at The Monarch Restaurant in the Montecito Inn. Event cost includes appetizers and passed hors d’oeuvres. Don’t forget to stay for the prize drawing! Valet and Street parking available. \n \nMenu\nSourdough Bread & Butter\n‘Nduja sausage\, castelvetrano olives\, basil\nRicotta crostini\, honey\, black pepper\, chive\nVermillion crudo\, citronette\, crispy shallots\nAgnolotti\, peas\, champagne\, chives\n  \nAfter Wine Down Wednesday\, stay for dinner and experience Chef Ed’s exquisite customizable tasting menus starting at $55.
URL:https://epicureansb.com/event/wine-down-wednesday-the-monarch/
LOCATION:The Monarch Restaurant\, 1295 Coast Village Rd\, Santa Barbara\, CA\, 93108\, United States
CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Wine
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190713T173000
DTEND;TZID=America/Los_Angeles:20190713T203000
DTSTAMP:20260421T143217
CREATED:20190517T055636Z
LAST-MODIFIED:20190710T224217Z
UID:10000031-1563039000-1563049800@epicureansb.com
SUMMARY:ESB Pizzas\, Brews and BYOB!
DESCRIPTION:Gather round for a summer pizza party!\nWe’ll have two pizza ovens cranking out homemade pizzas\, calzones\, and other treats\, and Topa Topa will be showcasing three of their popular brews! Don’t like beer? That’s fine- it’s BYOB as well! Bring youR favorite bottle or beverage to enjoy or share during the event. And stay for the dessert pizza with Nutella and Bananas! \nIn the true ESB fashion there will be a variety of traditional and modern toppings\, cheeses\, veggies\, and garnishes that range from pepperoni to hot honey to Syrah caramelized onions; as well as Neapolitan Crusts and Gluten-Free Cauliflower crusts. Something for everyone!
URL:https://epicureansb.com/event/esb-pizzas-brews-and-byob/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Beer,Dinner,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:20190710T173000
DTEND;TZID=America/Los_Angeles:20190710T193000
DTSTAMP:20260421T143217
CREATED:20190510T223942Z
LAST-MODIFIED:20190709T213054Z
UID:10000169-1562779800-1562787000@epicureansb.com
SUMMARY:The Santa Barbara Vintner Legends Series: Lane Tanner
DESCRIPTION:Our first “Santa Barbara Wine Legend” is Lane Tanner! \nFew winemakers are more colorful than Lane Tanner — and we’re not just talking about her hair\, which is often dyed in vibrant hues of orange and purple. Known by many as “Bette Midler in a Bottle\,” she’s a jukebox of hilarious and poignant stories about a full life in the wine business\, and has produced some of the most age-worthy Pinot Noirs ever made in Santa Barbara County.  \nAt this winemaker experience\, Lane will be pouring six wines and ESB will provide passed appetizers. \n2017 Lumen Sierra Madre Vineyard Chardonnay\n2016 Lumen Martian Ranch Grenache\n2015 Lumen Sierra Madre Vineyard Pinot Noir\n2016 Lumen Presqu’ile Vineyard Pinot Noir\n1998 Lane Tanner J K Vineyard Syrah (Santa Ynez; poured from Magnum)\n1994 Lane Tanner Sanford & Benedict Pinot Noir\nOriginally from Lake County\, Lane was putting her college chemistry degree to work by running some basic lab tests for a nearby winery when she met the legendary vintner Andre Tschelitcheff\, who began referring to her as the new enologist. Suddenly enamored with the lifestyle — seeing a strapping Jess Jackson float around the scene didn’t hurt either — Lane moved to Santa Barbara County for a job at Firestone Vineyard in 1980.  \n \nShe then made wine at Zaca Mesa and Hitching Post before starting her own brand in 1989\, making her one of the first female winemakers in the entire Central Coast to go that route. For 20 years\, she crafted vibrant\, acid-driven Pinot Noirs and fascinating Syrahs under the Lane Tanner label\, but shut it all down in 2009. “I wasn’t having fun anymore\,” she explained. \nAbout three years later\, Tanner teamed with Will Henry\, a second generation wine industry professional who owns Pico and the Los Alamos General Store. They created the Lumen brand\, focusing on Pinot Noir and Chardonnay but also Grenache and Pinot Gris. \n  \nTo read more about Lumen and Lane Tanner\, see ESB advisory board member Matt Kettmann’s 2014 feature for The Santa Barbara Independent click here. \nContributed by Matt Kettmann\n \n 
URL:https://epicureansb.com/event/santa-barbara-vintner-legends-series-lane-tanner/
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190622T140000
DTEND;TZID=America/Los_Angeles:20190622T160000
DTSTAMP:20260421T143217
CREATED:20190510T231638Z
LAST-MODIFIED:20190602T140634Z
UID:10000168-1561212000-1561219200@epicureansb.com
SUMMARY:Jarring and Canning the Summer’s Bounty
DESCRIPTION:Join Member Kim Natzel to learn how to make homemade jam with summer fruits\, and then participate in a hands on demonstration of jarring and canning. Once you’ve familiarized yourself with this easy process\, you’ll be able to preserve your own jams\, pickles\, jelly\, salsas\, and even BBQ sauces! \n \nStart the afternoon off with a cool summer beverage and array of snacks featuring homemade salsas\, jams\, and pickles\, and other summer-worthy bites. \nThen we make jam! Starting with a palette of farm fresh macerated strawberries\, guests will choose creative ingredients such as herbs\, spices\, and liquors such as St. Germaine\, Campari\, or even Balsamic vinegar to make two flavors of jam for the event. \nOnce the jams have passed the taste test\, it is time for the canning process! Kim will demonstrate all elements of jarring including the tools\, supplies\, and process. Take home your own homemade shelf-stable jam\, as well as the recipes and detailed directions\, and use your newfound skill to fill your cupboard with all sorts of delicious summer creations.
URL:https://epicureansb.com/event/jarring-and-canning-the-summers-bounty/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,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:20190621T170000
DTEND;TZID=America/Los_Angeles:20190621T190000
DTSTAMP:20260421T143217
CREATED:20190614T140402Z
LAST-MODIFIED:20190620T220441Z
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SUMMARY:Vermouths\, Aperitivos and Antipasti with Bordiga Spirits
DESCRIPTION:Join Sommelier Jessica Garver of The Monk’s Table\, and Riccardo Molinero\, owner of Bordiga Spirits from Cuneo\, Italy\, for an afternoon tasting of skillfully crafted vermouths\, followed by elegant cocktails.\nLearn about the history and production of these wines and spirits\, and taste their aromatic\, complex\, and vivid flavors. \nStart with a welcome aperitivo of muddled seasonal fruit in Vermouth\, and after a guided tasting of three different styles of Bordiga’s signature aromatized wine\, guests will enjoy a variety of Spritzes and Negronis featuring Bordiga’s spirits. Want to customize your own beverage\, or make one for a friend? Be our guest! There will be two stations where guests can create their own cocktails with the guidance of Jessica\, Riccardo\, and the ESB team! Something as simple as adding a splash of soda water to Vermouth creates a delicious and sophisticated beverage. To enjoy alongside these elegant and complex spirits will be Antipasto platters with cheese and charcuterie\, and Margarita pizzas courtesy Allison and Frank Paolino! \n  \nVermouth is an ‘aromatized wine\,’ a wine that has been infused with herbs and blended with a proportion of grain spirit. Known for their balance of sweetness and bitterness\, Vermouths and Amaros are becoming mainstays in cocktail bars around the world and are key components in classic cocktails such as Manhattans and Negronis. For more info on Bordiga click here  \n Bordiga was founded in 1888\, near Turin\, Italy. To this day they make all of their own infusions\, and many of the wild plants they use\, such as gentian\, juniper and chamomile\, are still foraged in the Alps nearby. They produce historic recipes of Vermouth\, including the classic Vermouth di Torino; Gin; and a number of other traditional Italian spirits such as Amari (herbal liqueurs with a balance towards bitterness).
URL:https://epicureansb.com/event/vermouths-aperitivos-and-antipasti-with-bordiga-spirits/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits
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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:20190619T170000
DTEND;TZID=America/Los_Angeles:20190619T190000
DTSTAMP:20260421T143217
CREATED:20190611T160046Z
LAST-MODIFIED:20190620T224853Z
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SUMMARY:Wine Down Wednesday @ Djinn Library Bar
DESCRIPTION:Relax and “Wine Down” with ESB members and guests for Wine Down Wednesday @ Djinn Library Bar at the Hotel Californian.\nCelebrate the return of Santa Barbara’s warm summer afternoons with ESB members and guests over wine\, cocktails and small bites at Hotel Californian’s newest bar! Event registration includes a spread of light appetizers such as Grilled Flat Bread with Preserved Lemon & Cheese Spread\, Crispy Chickpea Fries\, and Bohemian Creamery Cheeses and Charcuterie. Beverages may be purchased at the no-host bar\, and Djinn will have a special selection of wines available at a reduced priced for members\, with Sommelier Andrew Villarreal in attendance. Catch up with friends\, meet new members\, and mingle in the Library Bar and on the Paseo Patio. And be sure to stay for the raffle! \nDjinn is Hotel Californian’s newest bar\, and offers cocktails with a Moroccan Twist. The cocktail menu was designed by Devon Espinosa\, a Los Angeles–based\, mixologist\, and features stunning cocktails that are both immersive\, playful\, and complex.  Parking is available in the adjacent garage at Mason and Helena Ave.
URL:https://epicureansb.com/event/wine-down-wednesday-june-19/
LOCATION:Djinn LIBRARY BAR\, 36 State St.\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits,Wine
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GEO:34.413249;-119.6899547
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190615T170000
DTEND;TZID=America/Los_Angeles:20190615T200000
DTSTAMP:20260421T143217
CREATED:20190328T120016Z
LAST-MODIFIED:20190611T210909Z
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SUMMARY:Winemaker Evening & Dinner: Young Inglewood Wines of Napa Valley
DESCRIPTION:…Where balance in winemaking is part of an inspired movement toward the new-old-school Napa!\nEpicurean Santa Barbara is excited to feature its first Napa Winery: Young Inglewood of St. Helena! \nYoung Inglewood is known for their old world non-interventionist winemaking practices\, and the estate’s signature character in their Bordeaux varietals is transformed into wines of profound depth and complexity; and balance and grace. They recently scored 93pts for their Estate Cabernet Sauvignon! \nFor this very special tasting\, ESB will host an extended Winemaker Evening that includes 6 estate wines\, a meal comprised of passed appetizers\,  a spread of harmonious antipasti\, salads\, proteins\, and dessert to accompany guests through the wine journey with Young Inglewood. Spend your Saturday evening sipping through a portfolio of Napa grown\, Bordeaux-inspired wines from their estate vineyard. Mark Simon\, the tasting room manager will be joining us as a representative for the family and the wines.  As with every winemaker evening\, enjoy incredible wines\, and go home with a bottle to drink or cellar. \nWINES\n2018 Vin Clair Rose ($36)\n2018 Aligote ($54)\n2015 Malbec ($95)\n2015 Right Bank Blend ($90)\n2015 Estate Cabernet Sauvignon ($130)\n2012 Estate Cabernet Sauvignon ($150) ~ 93 pts Wine Enthusiast \nMENU \nThe first 4 wines will be served with Cabernet friendly bites\, and passed apps\, and the Estate Cabs and blends will be poured during our seated dinner.\n~Passed Appetizers~\nEsquites – Roasted Corn with ques0 fresco\, lime\, and seasonings in corn tortilla\nSautéed Fava Beans with Dukkah and Robiola\n~Cabernet Friendly Bites~\nCocoa Bean Dipping Oil & Oat Bakery Bread | Rosemary Walnuts | Aged Gouda Biscotti\n~Dinner Spread~\nRoasted Carrots with Spiced Whipped Feta\nFarro Salad with Pistachios\, Balsamic Cherries\, Parmesan\, Rocket and Herbs\nGrilled Seasonal Vegetables with Mustard Vinaigrette\nSlab Focaccia Muffalettas 2-Ways:\nCauliflower\, Red Pepper\, Arugula\, Mediterranean Giardiniera\, Provolone\nMortadella\, Soppressata\, Capicola\, Arugula\, Mediterranean Giardiniera\, Provolone\nNew York Strip Steak Skewers with Chimichurri\n~Seasonal Dessert~\n“Come for the wine\, stay for the winemaker\, leave with a bottle!”\nYoung Inglewood is a family owned winery committed to producing wines of place\, stewarded from vine to bottle by mother and son winemakers Jacky and Scott. The realization of a longtime dream for Jim and Jacky Young\, Young Inglewood is a family winery in its truest expression. Jim runs all things operations\, while their son\, Scott\, works side-by-side with Jacky as the winemaking team. And the winemaking is what I think really sets Young Inglewood apart from the rest of the pack.  \nIn 2015\, Young Inglewood became one of the first wineries to be certified Napa Green\, a testament to our commitment to the environment. The winemakers grow and make wine from five Bordeaux varietals – Cabernet Sauvignon\, Cabernet Franc\, Merlot\, Petit Verdot and Malbec. Harvesting the grapes by sight\, touch and taste\, waiting for the optimal balance of sugar\, acids and flavor. Grape varieties and vineyard sections are fermented separately to promote varietal and clonal nuances. Extended aging in French oak builds complexity in their red wines and Chardonnays. Fermentation and a short aging period in stainless steel protect the purity of their Rosé. \n“Our family has always shared a love of wine – a passion first ignited when Jim and Jacky were in college together. Over the years\, wine enhanced our lives – on the dinner table at home\, and when we traveled to the world’s wine regions.” \nToday the family works together on the winemaking. They live and work onsite\, hand-crafting the limited production wines for balance and elegance\, and welcoming guests to the Napa gem that is Young Inglewood. \nYoung Inglewood is situated on the coveted benchland nestled up against the Mayacamas in the Southwestern reaches of the St Helena\, appellation. The benchland is renowned for world class Cabernet Sauvignon and other red Bordeaux varietals. The vineyard is further distinguished by seemingly bottomless gravelly loam soil punctuated by fist-sized rocks. It is part of the famed alluvial fan that fingers outward from the Mayacamas into select sites. \nThe vineyard is managed with a site-specific mix of organic and sustainable farming to enhance vine health and balance. These farming techniques\, combined with Young Inglewood’s deep well-drained soils and mountain-moderated climate\, allows them to produce Cabernet Sauvignon and other Bordeaux varietals of profound depth and complexity. \nAligote is the second most grown white grape in Burgundy. Young Inglewood Vineyards is proud to craft the only bottling of this rare grape in Napa Valley. Jacky’s Vineyard. 1 barrel annually. \n\nAs there is a wide range of bottle selections featured\, this event offers two take home bottle options: One option for their Estate Cabernets\, and one for the additional varietals including Right Bank Blend\, Malbec\, Aligote and Vin Clair Rose. Guests may also purchase additional wine from Young Inglewood directly.
URL:https://epicureansb.com/event/winemaker-eveningyoung-inglewood/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,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:20190605T180000
DTEND;TZID=America/Los_Angeles:20190605T210000
DTSTAMP:20260421T143217
CREATED:20190413T151237Z
LAST-MODIFIED:20190531T192604Z
UID:10000167-1559757600-1559768400@epicureansb.com
SUMMARY:Mollydooker Winemaker Dinner
DESCRIPTION:ESB is bringing the award-winning wines of Australia to Santa Barbara!\nMollydooker Wines is located in the beautiful scenic McLaren Vale wine region\, which is one of Australia’s oldest wine regions and home of some the most iconic wines. They are known for producing some of the highest rated Rhone varietal wines in the world. Robert Parker has rated Mollydooker wines #1 and #2 in the world! Owner Sarah Marquis will be leading guests through 11 Mollydooker wines; paired with appetizers and a multi-course family style dinner designed by the Chef Peter McNee and the culinary team at Convivo Restaurant. \n\nStart the evening with a splash of Euphoria Sparkling\, and end with…You guessed it…the famed Velvet Glove Shiraz. Oh yes\, and let’s not forget the Carnival Of Love & Enchanted Path! Paired with Mollydooker Wines will be a multi-course dinner starting with a reception of passed appetizers\, followed by a Convivo family style feast with antipasti\, entrees\, sides\, and dessert\, from Convivo’s Chef Peter McNee. Convivo’s food can be described as ‘nomad Italian’\, with inspiration from around the globe\, combining multi-cultural cooking with coastal Italian cuisine. Simple ingredients shine in the hands of Chef McNee.  Event also includes free valet parking.  \nMenu\nReception / Passed Apps\nPesce crudo | sashimi of raw local fish\, avocado\, radish\, cracker\ndeviled eggs | fried capers\, pickled jalapeño\nWines served\nThe Violinist – Verdelho\nEuphoria – Sparkling Verdelho\nFirst Course\nHouse cured salmon pastrami | cucumber\, horseradish\nRoman artichoke | labneh\nMargherita | fresh mozzarella\, tomato\, basil\, sea salt\nBrussel sprouts | herbed tehina\, chicken skin scratchings\, Aleppo chile\nLamb meatballs | chickpea\, pickled rhubarb\nWines served\n1st wine – Scooter Merlot\n2nd wine – Maitre’d Cabernet\n3rd wine – Two Left Feet Shiraz/Cabernet/Merlot\n4th wine – The Boxer Shiraz\nMain Course\nRoasted New York strip| red wine jus\nPotato | gratin\nInsalata mercato | SB market & Parmigiano salad\nFocaccia | basil oil\, onion\, caciocavallo\nWines served\n1st wine – Gigglepot Cabernet\n2nd wine – Blue Eyed Boy Shiraz\n3rd wine – Enchanted Path Shiraz/Cabernet\n4th wine – Carnival of Love Shiraz\nDessert\nThree artisanal cheeses | honeycomb & candied hazelnuts\nWines served\nVelvet Glove Shiraz\nThis is a very special event for ESB as our own Jeremy Allen spent many years with the Mollydooker winery and introduced us to Sarah\, Luke and these fantastic wines! THANK YOU Jeremy!\nThe winery was founded by Sarah and Sparky Marquis\, who had worked together at every stage of their wine careers. They started as winemakers at Fox Creek (in which her parents were partners) in 1991\, then later as partners in Marquis Philips\, before launching Mollydooker in 2005.In June 2006\, Robert Parker reviewed their very first vintage for Mollydooker. He rated The Boxer as the ‘Best Value Red Wine in the World’\, Two Left Feet as the second\, and Maitre D’ as the fourth. Their Violinist was also chosen as the ‘Best Value White Wine in the World’. The wines sold out in nineteen days. \nIn August 2006\, when the Carnival of Love (WA:99) and Enchanted Path (WA:96) were released\, they sold out in five days. \nThe following year\, their Velvet Glove Shiraz became their fifth wine to be awarded 99 points by The Wine Advocate and the Carnival of Love has been listed in Wine Spectator’s ‘Top Ten wines in the World’ three times\, including being #2\, and has also been #1 in Australia two times! \nIn 2017\, Sarah Marquis took over sole ownership of Mollydooker Wines\, and in 2018 was voted Owner/Operator of the Year at the Australian Women in Wine Awards. She works closely with her son\, Luke\, for whom “The Blue Eyed Boy” was named.
URL:https://epicureansb.com/event/mollydooker-winemaker-dinner/
LOCATION:Convivo Restaraunt\, 901 E. Cabrillo Blvd\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.417396;-119.672195
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Convivo Restaraunt 901 E. Cabrillo Blvd Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=901 E. Cabrillo Blvd:geo:-119.672195,34.417396
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190530T190000
DTEND;TZID=America/Los_Angeles:20190530T213000
DTSTAMP:20260421T143217
CREATED:20190419T154658Z
LAST-MODIFIED:20190504T131140Z
UID:10000173-1559242800-1559251800@epicureansb.com
SUMMARY:Chef Massimo’s Michelin Rated Experience
DESCRIPTION:Chef Massimo Falsini is designing an incredible six-course tasting menu exclusively for ESB members!\nThis special dinner is be limited to 12 guests and will feature dishes specifically crafted for this event\, inspired by Chef’s tenures in Michelin rated restaurants around the world. Every single element of the dinner is locally sourced to showcase the bounty of the American Riviera. There will be an optional wine pairing\, and guests will be seated together on the scenic veranda at Caruso’s. \n \nAttendance for this event will be determined by a lottery. Guests interested in attending must RSVP for 1 or 2 tickets. There will be a random drawing at the beginning of May from the names on the RSVP list\, and those selected in the lottery will receive a link to register for the event. At that time each winner will have 48 hrs to complete their registration via private weblink. *If there is a substantial waitlist\, ESB will schedule a 2nd seating at a later date.  \nDinner is $180/person++(total with tax & gratuity $233)\, with optional wine paring is $228/person++(total with tax & gratuity $294).\nEnter the lottery now!
URL:https://epicureansb.com/event/chef-massimos-michelin-rated-experience/
LOCATION:Caruso’s\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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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:20190525T160000
DTEND;TZID=America/Los_Angeles:20190525T190000
DTSTAMP:20260421T143217
CREATED:20181130T165155Z
LAST-MODIFIED:20190520T192300Z
UID:10000157-1558800000-1558810800@epicureansb.com
SUMMARY:Bien Nacido Vineyard Tour & Dinner
DESCRIPTION:Take a journey to Santa Maria with ESB members and learn about the famous Bien Nacido Vineyard.\nWant an excursion for Memorial Day Weekend?  Here’s an idea… Imagine wandering through a blossoming vineyard in the warmth of an early summer afternoon with a winemaker and master sommelier as your guides.  As you take in the glorious rolls of vineyard hills\, sip the wines as you walk through the block from which the grapes were grown. Then finish the afternoon with a seated winemaker dinner and artisan chef. \nSound good?  We think so too!  But it gets better… \nThis tasting will take place at the famous Bien Nacido Vineyard.  \nBien Nacido in the Santa Maria Valley is as famous as the Beckstoffer To Kalon Vineyard in Napa. The grapes find their way into a large number of the great wines of California\, including Herman Story\, Torrin\, Lagom\, Jacob Toft\, Sanguis\, Au Bon Climat\, Ken Brown\, Foxen\, Tyler\, Twomey and many more… \nBien Nacido and Solomon Hills are the only family owned wineries in the Central Coast of California to employ a Master Sommelier as well. \nOn this tour\, Master Sommelier Will Costello and Winemaker Trey Fletcher would lead a tour the Bien Nacido Vineyard through the different blocks\, educating guests about the vineyard\, fruit\, farming\, winemaking\, ect. With each block guests will taste the corresponding wine from Bien Nacido and Solomon Hills. The tour will be followed by a winemaker dinner prepared by Chef P.A. Trembley\, and library wines tasted during the event. Chef P.A. will be creating a scrumptious multi-course family-style meal. The group will be dining al fresco in Bien Nacido’s beautiful picnic area. It will be fun\, social\, and delicious culmination to this very special day. Transportation and lodging not included. Optional group transportation and lodging available\, see below*. \nWinemaker Dinner\nMenu\nParmesan\, Gruyere Pull Apart Bread\, Chive Butter\nAsparagus & Spinach Puree\, Roasted Garlic Custard\, Lardons\nDuck Duo\nSous Vide & Seared Duck Breast\, Roasted Mushroom & Duck Sausage Spring Roll\, Grilled Broccolini\, Frisee\, Apple Gelee\, Duck Demi\nTriple Chocolate Torte\, Raspberry Puree\nThe Bien Nacido vineyard is one of the crown jewels of the California wine world. Located in Santa Maria Valley\, approximately 30 miles north of the town of Los Olivos (where Miles yelled to Jack “I’m not drinking any f’n Merlot!”). Bien Nacido is the source of some of the top grapes of Santa Barabara County. \n\nThe vineyard was planted in 1973.\nBob and Steve called it Bien Nacido\,\nmeaning well born in Spanish\,\nbecause of the passion and commitment\nthey shared in bringing it to life.\n\nVineyard Accolades\nTop Grand Cru Vineyards in California ~ Wine Enthusiast\nTop Five California Vineyards ~ Wall Street Journal\nVineyard of the Year ~ California State Fair\nTop 25 Vineyards in the World ~ Wine & Spirits\nCalifornia’s Best Single Vineyards ~ Wine Enthusiast\nTop 10 California Vineyards to Watch ~ Sacramento Bee\nTop 5 Vineyards You Can Trust ~ Pinot Report\nTen Best Vineyards ~ Food & Wine\nTop 12 Legendary California Vineyards ~ Wine News\nGM & Winemaker\nTREY FLETCHER \nTrey joined Bien Nacido Estates in 2011 as Winemaker and General Manager. He studied enology & viticulture at California State University Fresno.Trey has made wine and grown grapes in Europe\, New Zealand\, Argentina and California. Upon returning to the United States\, Trey worked several vintages in the Napa Valley\, Sonoma Coast and Central Coast of California. Prior to taking over at Bien Nacido\, Trey was Associate Winemaker at Littorai Wines on the Sonoma Coast. \nWill Costello MS\nEstate Ambassador \nWill Costello was named master sommelier in North America through the Court of Master Sommeliers in 2015. From the Somm Journal: “Costello joins the winery with an impressive resume in the world of fine wine\, most notably his distinction as a Master Sommelier by the American Chapter of the Court of Master Sommeliers. He has since earned great recognition\, being named one of the “Top New Sommeliers 2013” by Wine & Spirits Magazine. Costello has competed in numerous wine-related competitions\, including The Court of Master Sommelier’s TOP|Somm\, The Chaine de Rotisseurs “Young Somm Competition\,” and the Ruinart Champagne Challenge. He is an educator for New Zealand wines and teaches at the Society of Wine Educators National Conference … As a Master Sommelier\, Costello has held impressive positions as Wine Director and Maître D’ for some of America’s most notable restaurants. He ran the wine program as Wine Director for the Mandarin Oriental\, Las Vegas which included Chef Pierre Gagnaire’s TWIST\, and worked as Maître D’ for San Diego’s Grand Del Mar restaurant\, Addison. “Some of the first wines I ever learned about were the wines of Bien Nacido Vineyards. To see my career coming full circle to represent the Estate as the ambassador is a dream come true\,” says Costello.”Solomon Hills Vineyard \nNeed a ride? Don’t want to drive? \n*To all attendees of Bien Nacido Tour and Dinner\, we have acquired transportation to and from the Vineyard.\nOur passenger van will depart at 2:45pm from La Cumbre Plaza Parking Lot. We will arrive by 4:00pm.The van will then depart after dinner\, and will drop guests off at La Cumbre Plaza parking lot a little after 9:00pm.  Registration is per person.\n \nPrefer to stay the night?  \nWe have acquired guest rates at the Radisson Hotel in Santa Maria (20 min from Bien Nacido Vineyards).\nThere is limited availability due to the West Coast Kustoms Car Show\, and the holiday weekend\, so act fast if this is your preference. Interested parties can call the front desk at 805-928-8000 and mention that they are with Epicurean to get the discounted rate of $259/night. This rate will expire on May 1st. \nGuests can also reserve a room at www.radisson.com/santamariaca and use the Promo code EPICSB. 
URL:https://epicureansb.com/event/bien-nacido-vineyard-tour-dinner/
LOCATION:Bien Nacido Vineyard\, 4705 Santa Maria Mesa Rd\, Santa Maria\, CA\, 93454\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Travel,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.8935975;-120.2996262
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190522T170000
DTEND;TZID=America/Los_Angeles:20190522T190000
DTSTAMP:20260421T143217
CREATED:20190503T193756Z
LAST-MODIFIED:20190521T142024Z
UID:10000170-1558544400-1558551600@epicureansb.com
SUMMARY:Wine Down Wednesday @ Mizza
DESCRIPTION:Relax and “Wine Down” with ESB members and guests for Wine Down Wednesday @ Mizza Artisan Pizza & Italian Cuisine.\nEvent cost includes buffet of Mizza’s artisan pizzas\, pastas\, salads and other signature dishes. Beverages can be purchased at the no-host bar (cash preferred!). ESB will have a private room and an outside bar area; perfect for a summer afternoon. \n \nMizza features handmade artisan pizzas\, handmade pastas\, homemade sauces\, salads and a selection of carefully selected house specialties using local fresh produce\, locally caught fresh fish\, free-range chicken and Harris Ranch meats. \nJoin us for a delicious and fun evening!
URL:https://epicureansb.com/event/wine-down-wednesday-may-22/
LOCATION:Mizza\, 1112 State St.\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4228637;-119.703516
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Mizza 1112 State St. Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1112 State St.:geo:-119.703516,34.4228637
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190506T180000
DTEND;TZID=America/Los_Angeles:20190506T203000
DTSTAMP:20260421T143217
CREATED:20190125T231816Z
LAST-MODIFIED:20190503T192714Z
UID:10000022-1557165600-1557174600@epicureansb.com
SUMMARY:Ramen Reconstructed with Chef PA Tremblay
DESCRIPTION:Chef P.A. Tremblay\, Chef de Cuisine at Julienne & SBMS Culinary Department\, will demonstrate and describe each element of ramen construction: including the rich\, flavorful bone broth\, the\, umami-rich tare\, roasted pork\, sous vide egg\, and several creative garnishes. Learn how each element is integral to the final product\, and at the end of the demonstration\, assemble your own delicious bowl of Ramen with a over 10 different creative topping selections. \nThe event will begin with a creative asian-inspired appetizer\, and ESB will provide adult beverages as well. At the end of the evening\, guests will take with them their own container of of the wonderful broth to freeze or enjoy later with their own ramen creations! \n\nFrench Canadian born\, raised in Santa Barbara California; P.A. has always passionately loved food. With a Culinary Arts degree from SBCC\, he took a cook’s position at Julienne and climbed to become chef de cuisine. His ambition took him internationally to cook\, and eat in France\, Greenland\, Lebanon\, Thailand\, and more. Now working as the Food Administrator for Santa Barbara Middle School Pierre teaches the importance of food to 6-9th graders. Currently Pierre is passionate about Asian flavors and how to use local ingredients to create the incredible array of flavors he discovered when traveling in Thailand.
URL:https://epicureansb.com/event/ramen-reconstructed/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,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:20190502T171500
DTEND;TZID=America/Los_Angeles:20190502T193000
DTSTAMP:20260421T143217
CREATED:20190421T173102Z
LAST-MODIFIED:20190501T015745Z
UID:10000172-1556817300-1556825400@epicureansb.com
SUMMARY:May Open House at The Glass House
DESCRIPTION:Join members and guests at Santa Barbara’s newest Cocktail Garden\, the Glass House.\nThe Glass House features incredibly creative cocktails that are complex and inventive\, as many feature infused spirits\, lesser known liquors\, and several executions involve crowd-pleasing smoking apparatuses\, siphons\, and beautiful glassware. Their menu also includes craft beer and wine. \nFor the ESB open house\, the mixologists will be preparing one of their signature cocktails\, You’re Berry Fashionable\, at a special discount for ESB to be pre-purchased through our website. This cocktail\, which is a riff on an Old Fashioned\, uses clarified strawberry juice reduced with minty Fernet Branca to offer a fresh\, sophisticated take on the classic Old Fashioned cocktail. Guests who opt for this cocktail will receive a ticket upon entry for their drink – -but please remember to tip your bartender! Otherwise\, just buy a ticket for the event\, and purchase your cocktail of choice from the menu! \nOpen House registration includes optional cocktail\, extended happy hour prices on wine and beer\, ESB snacks and our own reserved space.\nGlass House Cocktail Garden cocktail bar is amping up the spirits scene! Kyle Peet\, formerly with Alinea Group’s The Aviary\, which was recently featured on Chef’s Table\, is part of the team behind the new inventive cocktails. The cocktail menu\, decor and vibe are an homage to David Grandison Fairchild\, who is credited with introducing more than 200 exotic plants and varieties of established crops to the United States. And\, of course\, the cocktails follow suit with inspired exotic ingredients. \nStop by\, say hello\, meet members and make new friends!
URL:https://epicureansb.com/event/may-open-house-the-glass-house/
LOCATION:The Glass House\, 628 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Beer,Cocktails,Epicurean Santa Barbara,Spirits,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4185038;-119.6974501
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Glass House 628 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=628 State Street:geo:-119.6974501,34.4185038
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190418T180000
DTEND;TZID=America/Los_Angeles:20190418T200000
DTSTAMP:20260421T143217
CREATED:20190304T222053Z
LAST-MODIFIED:20190418T160049Z
UID:10000025-1555610400-1555617600@epicureansb.com
SUMMARY:Get Hooked CSF Seafood Demonstration
DESCRIPTION:ESB is collaborating with Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \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. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \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. ESB will provide beverages.\nWhile 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 \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.
URL:https://epicureansb.com/event/get-hooked-csf-seafood-demonstration/
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:20190416T180000
DTEND;TZID=America/Los_Angeles:20190416T200000
DTSTAMP:20260421T143217
CREATED:20190114T234359Z
LAST-MODIFIED:20190415T154812Z
UID:10000162-1555437600-1555444800@epicureansb.com
SUMMARY:Ladies n’ Whites
DESCRIPTION:Step aside [again]\, gentlemen\, this event is for the ladies…\nBack by popular demand is another Women’s only wine tasting! This time\, we are featuring single varietal white wines! \nScience has proven that women have better palates than men\, but sometimes in the midst of a group setting\, women don’t have the opportunity to show that. It’s time to discover your wine palate in the company of other friendly female members. Whether you are a beginning taster just now recognizing your appreciation of Santa Barbara Pinots\, or a seasoned wine enthusiast looking to add to your collection\, come and take part in a fun\, girls only evening\, and let your palate take the lead! \nThe evening will start with a Rosé toast and a lite dinner (suitable for all diets)\, and will follow with a blind tasting and open conversation of three highly-rated single varietal white wines led by Debby Allen. Through the evening we will discuss the defining factors behind three varietals or regions\, using the textbook wine tasting criteria: see\, swirl\, smell\, sip…(and then sip some more). \nDebby Allen\, who is leading the tasting\, was a key figure in Cencibel\, a women only wine group in Philadelphia\, PA; (named for the grape as well as for its intended “sensible” meaning). Cencibel was dedicated to the appreciation of Fine Wine And Food in the company of other passionate women\, and today Debby continues to foster friendships and wine appreciation through her group led tastings in Santa Barbara. \nGreat wine\, great company\, lots of fun…and a few giggles.
URL:https://epicureansb.com/event/ladies-n-whites/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,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:20190416T103000
DTEND;TZID=America/Los_Angeles:20190416T123000
DTSTAMP:20260421T143217
CREATED:20190413T041401Z
LAST-MODIFIED:20190421T172124Z
UID:10000166-1555410600-1555417800@epicureansb.com
SUMMARY:Tomato Planting Demo
DESCRIPTION:April’s sun-kissed days have returned to Santa Barbara and it is time to start planting!\nJoin ESB member Kim Natzel as she demonstrates her tried and true techniques for growing a fruitful crop of tomatoes. Find out how and why bone meal\, fish heads and eggshells assist in the growth of our favorite nightshade. Kim will be planting seedlings in Amy Robinson’s backyard\, and a small group of members will be able to attend and learn from this gardening goddess. Refreshments will be served.
URL:https://epicureansb.com/event/tomato-planting-demo/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/04/TomatoPlanting1.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T191500
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260421T143217
CREATED:20190308T061618Z
LAST-MODIFIED:20190413T035655Z
UID:10000028-1555269300-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:15PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-715/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T190000
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260421T143217
CREATED:20190308T061406Z
LAST-MODIFIED:20190413T035723Z
UID:10000027-1555268400-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-700/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T184500
DTEND;TZID=America/Los_Angeles:20190414T201500
DTSTAMP:20260421T143217
CREATED:20190308T061331Z
LAST-MODIFIED:20190413T035811Z
UID:10000026-1555267500-1555272900@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 6:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-645/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T170000
DTEND;TZID=America/Los_Angeles:20190414T183000
DTSTAMP:20260421T143217
CREATED:20190308T064326Z
LAST-MODIFIED:20190413T035847Z
UID:10000030-1555261200-1555266600@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 5:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-500/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T164500
DTEND;TZID=America/Los_Angeles:20190414T181500
DTSTAMP:20260421T143217
CREATED:20190308T064111Z
LAST-MODIFIED:20190413T035750Z
UID:10000029-1555260300-1555265700@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-445/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T163000
DTEND;TZID=America/Los_Angeles:20190414T180000
DTSTAMP:20260421T143217
CREATED:20190304T215346Z
LAST-MODIFIED:20190413T035617Z
UID:10000024-1555259400-1555264800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:30PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-430/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190411T173000
DTEND;TZID=America/Los_Angeles:20190411T193000
DTSTAMP:20260421T143217
CREATED:20181129T183112Z
LAST-MODIFIED:20190313T150235Z
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SUMMARY:Winemaker Evening: Stanley Barrios of TOP Winery
DESCRIPTION:Join us for an evening with Stanley Barrios of TOP Winery! \nEnjoy a fantastic evening of wine and appetizers with one of California’s rising stars\, winemaker Stanley Barrios of TOP Winery. TOP specializes in hand crafted Rhone varietal wines from westside Paso Robles. \nStanley Barrios was born and raised in Los Angeles\, California. He was influenced by music\, art\, and food and could have easily entered into any of those occupations; until he discovered wine. His love for wine began with Napa Valley Cabernets\, but after being introduced to the Rhone varietals of Paso Robles\, he was a changed man. He admired the people\, culture and energy of Paso Robles\, and eventually the region became his primary focus in wine collecting. \nBy his mid-twenties\, Stanley had become a wine connoisseur and collector. While traveling\, he would seek the opportunity to speak with winemakers\, picking their brains on the winemaking process; how clone selections\, elevations\, soil types\, trellising systems\, and yields play a roll on a wines identity. The fascination of such complex nuances was intriguing to him. Realizing wine collecting was more than a hobby\, his love and respect for wine inspired him to make his own. \nAfter working in the cellar for Nick Elliott at Nicora Winery in Paso for a year\, Stanley put into practice the skills he garnered from his apprenticeship\, his travels\, as well as what he had learned himself as a connoisseur\, to craft the wines for TOP. In just a few short years\, Stanley has already made an impression on the Paso wine community\, with his 2014 vintage of wines all scoring above 92+ points from Jeb Dunnuck! Not bad for his first release! TOP wines are gaining tremendous popularity with nearly every bottle spoken for by his member list\, and at only 800 cases of his 2016 vintages produced\, enthusiast and collectors alike are taking note of his wines.   \n \nStanley also works closely with wife Elena Martinez. Elena was first introduced to wine while working in hospitality. While living in Oregon\, she developed an understanding and appreciation for the diversity and expressiveness of different wine regions. Stanley and Elena named the winery TOP because the spinning top symbolizes their life together and the goals they wish to achieve. It is a metaphor reminding them to keep their balance. This concept signifies the bumps in the road or challenges each of us encounters trying to achieve our aspirations. This path that is always in motion represents not only Stanley and Elena’s life but also the balance and interpretation they choose for their wines. \n “Come for the wine\, stay for the winemaker\, leave with a bottle!” \n \nWines\n2017 Axis | Grenache Blanc\n75% Grenache Blanc\, 25% Roussanne – $42 Retail\n2016 Inertia | GSM\n45% Grenache\, 41% Syrah\, 11% Mourvedre\, 3% Roussanne – $62 Retail\n2015 Syrah | Edna Valley | Adelaide District \n100% Syrah  – $57 Retail\n2016 Exert | Syrah\n95% Syrah\, 3% Roussanne\, 2% Tannat – $62 Retail\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-stanley-barrios-top/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20190329T180000
DTEND;TZID=America/Los_Angeles:20190329T220000
DTSTAMP:20260421T143217
CREATED:20190215T200554Z
LAST-MODIFIED:20190314T135354Z
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SUMMARY:ESB and The Coterie Club Dinner Collaboration
DESCRIPTION:The sounds of a piano and distant conversation swell as you walk towards an unmarked entrance…Candles are flickering\, wine is flowing\, aromas of sensory delights wafting in the air….welcome\, my friends…to…\nThe Coterie Club!\nThe Coterie Club is an underground restaurant pop-up founded by Nick Bodden whose events range from Fine dining avant-garde\, to mid-century modern haute cuisine\, to nostalgic soul food cook outs. The Coterie Club is collaborating with Epicurean Santa Barbara to offer an exclusive\, contemporary and elegant experience for our members supported by an all-star winemaker\, Bret Urness of Levo Wines. A progressive and chic\, yet refined and enlightening dining experience like no other in Santa Barbara. \nAt the start of the evening\, you might delight in a raw bar with freshly shucked oysters upon request. You may swoon to the tunes of live musicians in the corner\, and of course\, relish in a five course dinner\, with dishes like charred cabbage with horseradish\, almonds\, and fennel pollen\, scallops with sumac\, green tomatoes\, and apple balsamic\, or NY Sstrip with charred leeks\, and demi-glace; paired with free-flowing wine\, and and more…Winemaker Bret Urness will be in joining us for the dinner\, pouring his latest vintages for the event. \nIn this celebration of food & thought\, you will not only enjoy delicious food and wine\, but also a unique atmosphere\, exquisite ambience\, and other sundry elements that make The Coterie Club a noteworthy enterprise…\nJoin us\, won’t you?\n  \nChef Nick Bodden has Michelin-starred kitchen experience and has worked closely with notable restaurants and talent including Chef Jonas Offenbach (NYC’s Gramercy Tavern/Contra); and was a driving force behind the development of Anejo TriBeCa for Angelo Sosa (Top Chef/Iron Chef) and Meta Singapore. His professional career includes working in restaurants such as April Bloomfield’s The Breslin\, Bouchon Santa Barbara\, and Jimmy Tchnnis’s Swallow East in Montauk Long Island.\n \nLevo Wines recently received marks in the high 90’s from Jeb Dunneck. Bret crafts his wines in Tin City\, Paso Robles\, where he concentrates on buying the best fruit possible\, mainly focusing on Ballard Canyon & surrounding Rhone vineyards of  the Santa Ynez Valley\, Los Alamos\, and Santa Maria. In addition to making great juice\, Levo is know for their creative and fun labels that exemplify his excitement for soulful winemaking. Matt Kettmann of Wine Enthusiast states that Bret Urness is among “A group of cult winemakers are flouting tradition and pioneering their own path. The result? Some of the most interesting wines being made in California.”
URL:https://epicureansb.com/event/esb-and-the-coterie-club-dinner-collaboration/
LOCATION:The Coterie Club\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20190327T163000
DTEND;TZID=America/Los_Angeles:20190327T183000
DTSTAMP:20260421T143218
CREATED:20190315T143716Z
LAST-MODIFIED:20190717T225833Z
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SUMMARY:Wine Down Wednesday at Rosewood’s Miramar Beach Bar
DESCRIPTION:Relax and “Wine Down” with ESB members and guests for our first Wine Down Wednesday at the brand new Miramar Beach Bar in the Rosewood Miramar Beach Resort.\nTo continue the celebration and welcoming of Michelin Starred Chef Massimo Falsini\, ESB is hosting this event at the newly-opened location. For this private event with no-host bar\, Chef Massimo and his team will craft six appetizers to be passed throughout the evening\, and guests are welcome to order beverages from the no-host bar. ESB has hosted Chef Massimo twice since his arrival\, and now this is an opportunity to visit Chef on his home turf! This Wednesday just got a lot better. Oh\, and don’t forget to stay for the prize drawing. \nInspired by a luxurious sailing vessel\, the Miramar Beach Bar features highly varnished wood\, copper and stainless-steel detailing. The location presents a memorable oceanfront venue for guests to socialize over activities including shuffleboard and fireside conversation\, under glittering festoon lights on the outdoor deck.
URL:https://epicureansb.com/event/wine-down-wednesday-at-rosewoods-miramar-beach-bar/
LOCATION:Rosewood Mirarmar Beach\, 1759 S Jameson Lane\, Montecito\, CA\, 93108\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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DTSTART;TZID=America/Los_Angeles:20190321T183000
DTEND;TZID=America/Los_Angeles:20190321T203000
DTSTAMP:20260421T143218
CREATED:20190117T205049Z
LAST-MODIFIED:20190315T145123Z
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SUMMARY:ESB Cigar Night: Rolling Demonstration
DESCRIPTION:…It’s said that Mark Twain smoked as little as 22 cigars a day. He was supposedly quoted as saying…\n“If smoking is not allowed in Heaven\, I shall not go.”\n For this educational\, interactive and eye opening event (suitable for cigar smokers and non-smokers alike)\, ESB is bringing in Edward Carmona\, a LA-based Torcedor (Cuban for “one who twists”) who specializes in the art and craft of cigar rolling. \nOur own Master Cigar roller will guide guests through the craft of cigar rolling\, and all will observe cigars being created right in front of their eyes (while enjoying cigars and beverages).  After the demonstration\, cigars will continually be crafted and even customized by strength\, flavor\, or by beverage pairing. Those brave enough will even have the opportunity to hand roll their own\, (even the non-smokers).The assortment of cigars will include an array of styles\, blends and strengths\, including the full-bodied Aged Maduro dark wrappers. With a focus on the cuban style\, Edward will explain the history and art of cigar making\, from the blends and fillers\, styles\, types of leaves and wrappers\, to the range of flavors from light to dark\, and light-bodied to deeper-bodied. El Canito Cigars are made with a quality blend of premium tobacco leaves from the Dominican Republic\, where some of the highest quality tobacco is grown. This ensures the quality of the tobacco and an aromatic and flavorful smoke of their Natural and Connecticut Shade as well as their Maduro cigars. \nThere are two ticket options for this experience\, the Full Cigar Experience and the Social Expericene (non-smoking). Those who opt for the full Cigar Experience will receive two cigars throughout the evening: one to smoke during the event and demonstration\, and another to either take home\, or smoke that evening as well. Additional cigars may be purchased at the event! ESB will provide a variety of alcoholic and non-alcoholic beverages\, as well as small bar bites. The spirit selection will be based on the evening’s cigar selection\, and will include Whiskeys\, Liqueurs\, and other Spirits; to ensure harmony between cigars and beverages. \nWhether you are a seasoned cigar-smoker\, or a friend or significant other to one who appreciates this century old art form\, join us for this educational\, fun\, and social evening.
URL:https://epicureansb.com/event/esb-cigar-night-rolling-demonstration/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cigars,Education,Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20190316T150000
DTEND;TZID=America/Los_Angeles:20190316T170000
DTSTAMP:20260421T143218
CREATED:20190104T172143Z
LAST-MODIFIED:20190315T130228Z
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SUMMARY:The Creative Vegetarian: Middle Eastern
DESCRIPTION:Maximize flavor without meat! \nThe series continues…  \nIn this social demonstration led by Renee Martin\, guests will observe the creation of vegetarian dishes featuring the robust flavors of the Middle East. Learn how unique ingredients such as pomegranate molasses\, Za’atar\, and ras el hanout\, and other exotic spices and techniques can elevate vegetarian dishes to a new level. A variety of small plates will be passed in between the demonstrations\, and ESB will provide adult beverages.
URL:https://epicureansb.com/event/the-creative-vegetarian-middle-eastern/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20190303T173000
DTEND;TZID=America/Los_Angeles:20190303T213000
DTSTAMP:20260421T143218
CREATED:20190114T235037Z
LAST-MODIFIED:20201218T160533Z
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SUMMARY:Chef's Table Dinner with Chef Massimo Falsini
DESCRIPTION:The Perfect Blend: Italian Spirit + California Flavor \nChef’s Table with Chef Massimo Falsini\, featuring Winemaker Alison Thomson of L.A. Lepiane Wines\nFrom farm to kitchen…join us for a special Chef’s table dinner…At this exclusive member’s only event\, Michelin Starred Chef Massimo Falsini is collaborating with ESB once again to offer members an immersive and enlightening dinner experience. Through its design as a progressive event it embodies the three key ESB ideologies: Experience\, Exploration & Education. This will be an unforgettable and one-of-a-kind culinary experience\, not to be missed! \n \nReception and Open Kitchen \nDuring this interactive reception\, guests are invited to enter the kitchen\, engage in conversation with Chef Massimo as he assembles appetizers and prepares elements for the dinner to follow. \nMulti-Course Plated and Family Style Menu\nFollowing the reception and passed hors d’oeuvres will be a combined plated and family-style 7-course menu exploring chef Massimo’s personal connection to his Italian upbringing\, his passion for local ingredients\, and his enthusiasm for the culinary traditions of the Central Coast. This dinner will feature dishes that are not only on the menu at his fine dining restaurant\, but also those that have been inspired by the open minds (and palates) of the members of Epicurean Santa Barbara. Guests will find the courses range from timeless to modern; flavors classic to bold; techniques ancient to cutting-edge\, all executed through the mastery and vision of a true culinary artist. \nAnd what is a dinner without a little….wine?\nJoining us at Chef Massimo’s Dinner will be Winemaker Alison Thomson of L.A. Lepiane Wines! Alison’s winemaking style applies traditional Italian methods with the fresh\, bold characteristics that make California winemakers legendary. Just as Chef Massimo’s menu is an amalgamation of his Italian heritage\, technique\, and experience\, Alison’s wines reflect her Italian ancestry with the modernity of California winemaking. In all aspects\, this dinner celebrates the blend of Italian tradition and California style! Additionally\, Alison Thomson is the winemaker for Two Wolves’ Wine (Alicia Moore’s\, a.k.a. Pink’s wine label). Alison’s love for winemaking began in Barolo\, Italy\, where she met the legendary Angelo Gaja and tasted nebbiolos from as far back as 1989. The next year\, she returned to Piedmont for an internship under Sergio Germano\, and later worked a harvest at Sine Qua Non with winemaker Manfred Krankl. Her career continued at Palmina Wines\, where she made Italian varietal wines under Steve Clifton from 2008 to 2011\, and eventually to Samsara as well.  \nphoto by Paul Wellman \nIn her own words…. \n“L.A. Lepiane Wines was established in 2013 with the simple goal of crafting vibrant\, exciting\, balanced wines made by my own two hands. The name of my project is a nod to my great grandfather\, Luigi A. Lepiane\, who came from Piane Crati in Calabria\, Italy with a dream of making a successful life for his family in the New Country. He settled in California\, where he established his own winery\, L.A. Lepiane. Three generations later\, that deep Calabrian love of food and family guided me through my education and career. While earning my master’s degree in Viticulture from U.C. Davis\, I jumped at the chance to work for one of the top wine producers in Barolo\, Italy\, making some of the best wines in the world. Now at home in Santa Barbara\, California\, I have embraced the region’s unique ability to grow Barbera and Nebbiolo\, alongside more well known grapes like Grenache. I dedicate these wines to my great grandfather’s memory\, my family\, and to you and your dinner table.” \nAlison’s elegant and expressive Italian varietals will be paired with Chef Massimo’s Multi-course dinner. Included in Lepiane’s portofolio is a Barbera (from Walker Vineyard)\, Grenache (Black Oak Vineyard)\, and Nebbiolo (Sisquoc Vineyard)\, and even a co-fermented Nebbiolo-Barbera blend in the Langhe style. Her wines have received rave reviews\, including food & wine critic Darrell Corti  who described her 2013 Nebbiolo as “the most expressive and best varietally typical nebbiolo wine I have tasted in California. If this 2013 wine is an example\, Alison Thomson will go far in winemaking in California.” \nMENU\nPassed Canapes\nSeppia Ink Cracker\, Vermillion Ceviche\, “Hilltop Farm” Avocado\nTwice Baked Wiser Farm Potato\, Mushroom Duxelle\nMini Dungeness Crab cake\, Old Bay Aioli’\nZuppa\nChilled herbed sweet pea soup\nDrake Goat cheese froth\, Pinot noir Pickled Fennel\nInsalata\nCharred “Garden Of… Farm” Treviso\nAged Balsamic\, Roasted “Root Farm” Pickled Beets\, Apple 3 ways: Butter\, Pickled & Crisps; Mache\, Agrumato\nPrimi in Famiglia\n“Wiser Farm” Potato Gnocchi\nSan Marzano Passata\, “Double 8 Ranch” Buffalo Mozzarella\, 30-Month Aged Parmigiano Reggiano\nConchigliette\n“Hope Ranch Farm” Mussels\, Broccoli Rabe\, Cave Aged Pecorino Toscano\nSecondi in Famiglia\nWhole Roasted Baja Kanpachi with Salsa Verde\nSeared Wagyu New York Striploin\nSides\nTuscan Potatoes\, Mt. Olive Asparagus with Maple Hollandaise\nDolci\nTiramisu’ Tradizionale\nJoin us for a glorious evening!  \nGluten Free and Vegetarians will be accommodated. Please include details in registration.
URL:https://epicureansb.com/event/dinner-event-with-michelin-starred-chef-massimo-falsini/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
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