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DTSTART;TZID=America/Los_Angeles:20171206T183000
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DTSTAMP:20260515T171714
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SUMMARY:Chef Robert Perez Tasting Menu (Wine Included)
DESCRIPTION:UPDATE: The Wine Pairing for the December 6th Robért Perez Tasting Menu has been released! \nRelish Robert Perez’ exclusive tasting menu alongside this exquisite wine pairing designed by Epicurean SB founder Keith Robinson with guidance from board advisor Jeremy Allen. Keith Robinson has hand-selected wines that are exceptional and very hard to come by. These ‘Pacific Rim’ bottles\, acquired from International labels to private collections\, express themselves through the quality of the fruit and the passion of the winemaker. An experience not to be missed. \nhttps://youtu.be/0cSVFfMQEIE \nWines to be featured:\n2015 Jacob Toft Elizabeth’s Cuvee\nSmall Production\, Paso Robles Winery. Grapes are sourced from the best vineyards in the central coast. Access to wine is exclusive to wine club members. \n2015 Merry Edwards Olivet Lane Pinot Noir\nRussian River Valley Winery. Ms. Edwards was the 2014 James Beard Award Winner for Best Wine\, Beer or Spirits Professional in the United States. \n2011 Molly Dooker Carnival of Love\nMcLaren Vale\, Australia. One of Australia’s most internationally awarded wine labels. This bottle is only accessible through private collections. Carnival of Love has been listed among the top 30 wines in the world four times by Wine Spectator. \nTasting Menu includes:\nHazelnut Breaded Goat Cheese\ncannellini white bean salad\, mango chutney\, ruby stripe mustard greens\, extra virgin olive oil and aged balsamic \nWhite Anchovies\ncrostini\, orange zest \nRoasted Beet Salad\ngoat cheese “panna cotta”\, pickled pluots\, Israeli cous cous\, pistachio \nMi-Cuit Salmon\npoached sous-vide at 106⁰F\, parsnip puree infused with yuzu\, baby bok choy\, salmon roe and dashi white soy glaze \nDuck Breast\nRed wine poached pear\, sun choke purée\, German style braised red cabbage and veal jus reduction \nSlow Braised Beef Short-Rib\nred wine braised onions\, swiss chard\, golden chanterelles \n..and more. \nChef Perez’ menus have received numerous awards and recognitions from the New York Times\, the Wine Spectator\, and Sunset Magazine. As the Executive Chef of The Black Sheep in Santa Barbara\, Robért features global cuisine while relying on classic French technique. Chef Perez was the first American to graduate from the National Culinary Academy of the Netherlands\, and has cooked alongside some of the best chefs in Europe\, including Chef Antoine Hermsen of Princess Juliana\, and Chef Wolf Engel of De Hoefslag\, both with two Michelin stars. \n*Chef Perez uses seasonal ingredients. Menu items are subject to change. \nTickets are $110 and seating is limited to 20 people\, so hurry! \nFood\, wine\, gratuity and taxes are included in the admission price.
URL:https://epicureansb.com/event/perez-dinner-1/
LOCATION:The Black Sheep\, 26 E Ortega St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2017/10/blackshee.jpg
ORGANIZER;CN="Amy Robinson":MAILTO:amy@epicureansb.com
GEO:34.4192463;-119.6970386
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Black Sheep 26 E Ortega St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=26 E Ortega St:geo:-119.6970386,34.4192463
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171118T160000
DTEND;TZID=America/Los_Angeles:20171118T180000
DTSTAMP:20260515T171714
CREATED:20171012T103942Z
LAST-MODIFIED:20171118T193834Z
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SUMMARY:Epicurean Sensory Experience
DESCRIPTION:Test your nose and enlighten your palate!  Join members for this unique and engaging event\, designed to enhance your ability to identify aromas found in food and wine. The event will involve a sensory experience\, a guided wine tasting\, and food tastings utilizing unusual ingredients\, herbs and spices.
URL:https://epicureansb.com/event/epicurean-sensory-experience/
LOCATION:Gray Space Gallery\, 219 Gray Ave\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2017/10/sensory-photo.jpg
ORGANIZER;CN="Amy Robinson":MAILTO:amy@epicureansb.com
GEO:34.4158987;-119.6907707
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Gray Space Gallery 219 Gray Ave Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=219 Gray Ave:geo:-119.6907707,34.4158987
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BEGIN:VEVENT
DTSTART;TZID=UTC:20171104T170000
DTEND;TZID=UTC:20171104T190000
DTSTAMP:20260515T171714
CREATED:20170822T015515Z
LAST-MODIFIED:20171103T024052Z
UID:10000127-1509814800-1509822000@epicureansb.com
SUMMARY:Founding Members Celebration
DESCRIPTION:We are launching November 4th! This is a special\, invite only event so tickets are not available through the website. \nCome join us for an evening of food\, drink and unique entertainment.
URL:https://epicureansb.com/event/founding-members-celebration/
LOCATION:Sullivan Goss Gallery\, 11 E Anapamu St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Celebration,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2017/10/sullivan-goss.jpg
ORGANIZER;CN="Renee Martin":MAILTO:renee@epicureansb.com
GEO:34.4238927;-119.7042141
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Sullivan Goss Gallery 11 E Anapamu St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=11 E Anapamu St:geo:-119.7042141,34.4238927
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