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DTSTART;TZID=America/Los_Angeles:20260201T160000
DTEND;TZID=America/Los_Angeles:20260201T180000
DTSTAMP:20260419T015740
CREATED:20260103T172047Z
LAST-MODIFIED:20260123T163117Z
UID:10000290-1769961600-1769968800@epicureansb.com
SUMMARY:Cheese & Charcuterie with Tina Lebar
DESCRIPTION:Cheese & Charcuterie with Tina Lebar\nJoin us for a beautifully curated cheese & charcuterie experience! Part tasting\, part education\, and deeply grounded in craft. \nWe’re delighted to welcome Tina Lebar\, co-owner of Paradise Pantry\, for an afternoon devoted to exceptional cheese and the skills behind a truly great board. \nParadise Pantry has earned its reputation as the finest cheese shop for miles around through decades of dedicated sourcing by Tina and her co-owner\, Chef Kelly\, in pursuit of fascinating cheeses from producers across the world. \nStar the afternoon off with a generous tasting of cheese\, charcuterie and accoutrements featuring rare\, high-quality selections; both imported and domestic\, sourced from exceptional producers. Tina will then walk us through how and why certain combinations work; Covering balance\, contrast\, pacing\, and presentation; so you leave with a clear framework you can use again and again at home. \nAdditionally\, guests may pre-purchase the cheese and charcuterie take-home kit featuring three exceptional selections each of cheese and salumi\, sourced from both domestic and imported producers. These are truly special finds you won’t see at your local shop; as Tina works directly with boutique distributers and small farms\, giving her access to rare\, thoughtfully crafted cheeses and cured meats. \nTake it home and create your own eye-catching grazing board to share with friends or loved ones\, for an evening that feels both special and celebratory (hello\, Valentine’s Day!).
URL:https://epicureansb.com/event/cheese-charcuterie-with-tina-lebar/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2026/01/Holiday-Goat-Cheese-Cheeseboard-10.webp
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260115T180000
DTEND;TZID=America/Los_Angeles:20260115T200000
DTSTAMP:20260419T015740
CREATED:20260103T171330Z
LAST-MODIFIED:20260106T013613Z
UID:10000289-1768500000-1768507200@epicureansb.com
SUMMARY:The Secrets of Cioppino Revealed
DESCRIPTION:The Secrets of Cioppino Revealed\nA generous\, wine-kissed seafood stew meant to be eaten with bread\, spoons\, and zero restraint. \n Ahh…Cioppino! The rich\, comforting\, rustic seafood stew simmered in a tomato and wine broth\, traditionally served with crusty bread. You might think this dish is Italian.
 Well\, there is a deeper story! One that reveals itself best slowly\, over heat\, conversation\, and a shared table. \nWe’re delighted that Chef PA Tremblay\, a longtime Club favorite\, will be guiding us through the evening from the kitchen\, bringing his steady hand\, signature humor and culinary expertise to the pot. The evening will start with a bite and beverage\, followed by a Cioppino demonstration\, start to finish\, and Full Cioppino Dinner with Sides to complement. \nJoin us for a delicious and enlightening experience that’s rich\, communal\, and meant to be lingered over.  
URL:https://epicureansb.com/event/the-secrets-of-cioppino-revealed/
LOCATION:Kiva Chapala\, 1221 Chapala St\, Santa Barbara\, CA\, 93101
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2026/01/Cioppino.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251211T180000
DTEND;TZID=America/Los_Angeles:20251211T200000
DTSTAMP:20260419T015740
CREATED:20251110T194130Z
LAST-MODIFIED:20251202T192538Z
UID:10000288-1765476000-1765483200@epicureansb.com
SUMMARY:Chef’s Counter at Gravesend December 11\, 2025
DESCRIPTION:Chef’s Counter at Gravesend\n December 11 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Dec 11\, for the next Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by four curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \n \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nChef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet. She’s worked at Evan Funke’s renowned restaurant Felix\, Chef Justin Werner at Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se\, and Julian Asseo of Les Petites Canailles. Amy has continued to work in the Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \nThe Cuisine….\n  \nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1) we like to surprise our guests\, and #2) we want to remove any pre-conceived notions regarding what the dishes will taste like or look like. This is part of the experience and part of the fun. \nWhat we can tell you is that the food will be fantastic. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. 
URL:https://epicureansb.com/event/chefs-counter-at-gravesend-december-11-2025/
LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States
CATEGORIES:Chef's Table,Dinner,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251120T170000
DTEND;TZID=America/Los_Angeles:20251120T200000
DTSTAMP:20260419T015740
CREATED:20251110T181045Z
LAST-MODIFIED:20251118T215542Z
UID:10000286-1763658000-1763668800@epicureansb.com
SUMMARY:ESB Dinner at Aegean November 2025
DESCRIPTION:ESB Dinner at Aegean with Chef Efe Onoglu\n\nJoin Chef Efe Onoglu for an intimate evening at his newly opened restaurant in Santa Barbara\, Aegean! The night begins with a welcome reception and small bites\, followed by a seated dinner featuring a mix of shared plates and individually plated dishes served sofra-style. \nGuests will enjoy a thoughtfully composed menu inspired by Efe’s signature approach to Turkish and Mediterranean flavors and convivial dining. The restaurant’s beverage menu will be available à la carte throughout the evening\, but guests are encouraged to BYOB! A small corkage fee of $20 is requested to support the staff\, otherwise all fees are included in the registration! \nRead more about Chef Efe in Noozhawk’s article by ESB Member Rob Reade here! \n \nChef Efe Onoglu is a compelling culinary talent whose journey marries tradition and innovation. Born in Turkey and raised amid Aegean-coastal flavors\, Onoglu began by learning in his family’s kitchen before training formally in South Africa and embarking on a global cooking career. \nHe sharpened his culinary sensibilities under world-renowned mentors; including time spent at José Andrés’ celebrated restaurant in Washington\, D.C. Now based in Santa Barbara\, Onoglu channels his rich background into his own restaurant\, where shared-table Mediterranean fare meets refined technique and local produce. \n \nThe Cuisine….\nFeaturing “flag-less” cuisine: food that celebrates family\, culture\, and history of the Mediterranean in lands that span Greece\, Turkey\, Morocco\, and more\, Chef Efe’s passion for cooking and is as inspiring as the food itself. Rooted in a respect for tradition and ingredients\, his cuisine brings people together and is satisfying\, flavorful\, and inventive. \nExpect to see an abundance and emphasis of seasonal vegetables and produce\, both family style and individually plated dishes\, and local seafood and meats.
URL:https://epicureansb.com/event/esb-dinner-at-aegean-november-2025/
LOCATION:Agean Restaurant\, 731 De La Guerra Plaza\, Santa Barbara\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/11/IMG_0906-2.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251030T180000
DTEND;TZID=America/Los_Angeles:20251030T200000
DTSTAMP:20260419T015740
CREATED:20251110T194320Z
LAST-MODIFIED:20251110T194320Z
UID:10000287-1761847200-1761854400@epicureansb.com
SUMMARY:Chef’s Counter at Gravesend October 30\, 2025
DESCRIPTION:Chef’s Counter at Gravesend\n October 30 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Oct 30\, for the very first Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering an intimate dining experience and the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by three curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \n \nThe Cuisine….\nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1) we like to surprise our guests\, and #2) we want to remove any pre-conceived notions regarding what the dishes will taste like or look like. This is part of the experience and part of the fun. \nWhat we can tell you is that the food will be fantastic. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. 
URL:https://epicureansb.com/event/chefs-counter-at-gravesend-october-30-2025/
LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States
CATEGORIES:Chef's Table,Dinner,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251030T180000
DTEND;TZID=America/Los_Angeles:20251030T200000
DTSTAMP:20260419T015740
CREATED:20251011T141518Z
LAST-MODIFIED:20251030T040309Z
UID:10000285-1761847200-1761854400@epicureansb.com
SUMMARY:Chef’s Counter at Gravesend October 30\, 2025
DESCRIPTION:Chef’s Counter at Gravesend\n October 30 | 6:00 PM | 16 seats only | $180 per person \nJoin us on Thurs\, Oct 30\, for the very first Chef’s Counter at Gravesend for an intimate\, one-night-only dining experience led by Chef Amy Baer. Guests will enjoy a seven-course tasting menu\, thoughtfully crafted to showcase the season’s best ingredients and Chef Amy’s signature style. \nEach course will be presented to guests seated at our counter\, offering an intimate dining experience and the opportunity for conversation with Chef Amy throughout the evening. The menu will be complemented by three curated wine pairings that highlight and enhance each dish. \nWith only 16 seats available\, this exclusive experience promises an unforgettable night of food\, wine\, and connection. \nReserve your seat now. Tickets are $180 per person\, includes wine pairings and gratuity. \nA California native who lived in New York City for over a decade\, Amy’s culinary style features classic flavors and techniques of Italy\, France and the Mediterranean\, with a dash of inspiration from Asian cuisine. \n \nAs a Chef Amy has had incredible opportunities to work alongside many award-winning chefs. In 2020 she was part of Wolfgang Puck’s culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, and staged at Evan Funke’s renowned restaurant Felix. Most recently she interned with Chef Justin Werner of Trust/Detention in Santa Ana\, who’s resume includes Noma while it held the title of “Best Restaurant In The World”\, Craft for Tom Colicchio\, and Thomas Keller’s Per Se. Amy has continued he work in the. Central Coast as a private chef and artistic director for Epicurean Santa Barbara. She loves the traditions of the the old world\, and thrives on implementing contemporary techniques and creating full flavors and unique dishes that delight and enlighten her guests. \n \nThe Cuisine….\nThis experience will be a 7-course dinner of shared plates featuring Amy’s mix of classic\, modern and international cuisine. Expect to see a variety of locally sourced produce\, as well seafood\, pasta\, and red meat\, and definitely multiple dessert courses; all with fresh and delectable flavors. \n \nWhat is a Chef’s Counter Dinner?\nA Chef’s Counter dinner is an upscale multi-course meal where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1) we like to surprise our guests\, and #2) we want to remove any pre-conceived notions regarding what the dishes will taste like or look like. This is part of the experience and part of the fun. \nWhat we can tell you is that the food will be fantastic. The team at Gravesend will know the menu in advance\, so we can notify the Chef of dietary restrictions and answer any questions regarding the dinner. \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. 
URL:https://epicureansb.com/event/chefs-counter-at-gravesend/
LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States
CATEGORIES:Chef's Table,Dinner,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/10/Gravesend_Main-social.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250929T180000
DTEND;TZID=America/Los_Angeles:20250929T203000
DTSTAMP:20260419T015740
CREATED:20250910T144833Z
LAST-MODIFIED:20250910T151702Z
UID:10000284-1759168800-1759177800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Mateo Rogers & Baker Brittney Yracheta
DESCRIPTION:ESB “TRUST” Dinner: \nChef Mateo Rogers & Baker Brittney Yracheta\n\nEpicurean Santa Barbara welcomes Chef Mateo Rogers & Baker Brittney Yracheta of Paso Robles to the TRUST Kitchen! \n \nChef Mateo\, former head chef at The Hatch and Momotaro Ramen\, is a native of California’s fertile Central Valley\, brought his culinary expertise to Paso Robles following a distinguished tenure in Los Angeles. His cuisine draws from immersive travels to bring authentic dishes from his experiences locally and abroad. He not only specializes in Japanese Izakaya\, but he also is well versed in Latin American cuisine. For this TRUST dinner\, Chef Mateo and his partner Brittney Yracheta will channel their love of Mexican food into a multi course dinner worthy of a warm sunny evening in Santa Barbara… Who care’s if it’s a Monday? \n \nHis partner\, Brittney Yracheta\, is an accomplished baker who honed her craft at the esteemed Le Cordon Bleu Culinary Institute\, specializing in patisserie and baking. Returning to the Central Coast\, Brittney joined Back Porch Bakery\, a prominent local institution\, where she refined her expertise in artisan breads and classic French pastries through four years of dedicated practice. Her commitment to culinary excellence and innovation has established her as a respected figure in the regional baking community. Brittney’s collaboration with Mateo emerged naturally from their shared passion for exceptional food\, culminating in the creation of Heirloom Catering. \nHeirloom Catering quickly became a staple on the Central Coast\, forging lasting relationships with clients drawn to its inventive cuisine. Building on the success of their catering venture\, Mateo and Brittney realized their ambition to open s new culinary concept: Momotaro Ramen. Inspired by the Japanese folktale “Momotaro” cherished by Mateo\, who’s grandmother Yuriko would read to him\, the ramen bar embodied comfort and hospitality at its core. With Momotaro Ramen\, based in Atascadero\, they invite guests to experience authentic Japanese ramen prepared with kokoro—heart and soul—reflecting their unwavering commitment to excellence and the community they serve. \n \nThe Cuisine….\nA glimpse of some of their amazing foods from their events and Momtaro Rame. Can’t wait for what they’re cooking up for Trust! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-mateo-rogers-baker-brittney-yracheta/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250822T173000
DTEND;TZID=America/Los_Angeles:20250822T193000
DTSTAMP:20260419T015740
CREATED:20250620T193332Z
LAST-MODIFIED:20250712T145621Z
UID:10000283-1755883800-1755891000@epicureansb.com
SUMMARY:Tasting with LAW Estate Wines
DESCRIPTION:Tasting with LAW Estate Wines\nJoin us for an unforgettable evening as Law Estate Wines\, a boutique family-owned winery nestled in the breathtaking hills of the Adelaida District in Paso Robles\, CA\, presents their exceptional wines. This stunning\, state-of-the-art winery is renowned for producing world-class wines that reflect the unique terroir of the region. Members and guests will enjoy a seated tasting featuring a selection of Law Estate Wines’ revered library wines\, and current releases alongside small bites\, cheese\, and charcuterie provided by Epicurean Santa Barbara. This is a rare opportunity to savor and procure wines from this highly acclaimed\, small production winery. \nThis special event will be held at a private residence in Montecito and is limited to just 20 guests. Don’t miss this unique opportunity to taste wines from one of the top wineries in Paso Robles! 
URL:https://epicureansb.com/event/with-law-estate-wines/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/06/Audacious-Paso-Robles-Law-Estate.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250719T180000
DTEND;TZID=America/Los_Angeles:20250719T203000
DTSTAMP:20260419T015740
CREATED:20250620T175246Z
LAST-MODIFIED:20250621T150252Z
UID:10000282-1752948000-1752957000@epicureansb.com
SUMMARY:A Summer Evening in Burgundy!
DESCRIPTION:A Summer Evening in Burgundy!\nJoin us for an enchanting evening as we explore the grace and complexity of Burgundy wines\, paired with 5-courses of French–inspired cuisine showcasing the peak of Santa Barbara’s summer produce. This intimate dinner will be guided by Mike Miller (previously of Golden State Wines)\, whose passion and knowledge will illuminate each pour. \nWe begin\, as every celebratory meal should\, with bubbles — a refreshing glass of Crémant de Limoux Brut ‘Cuvée Prestige’ from Maison Colin\, hailing from the Limoux region of southern France\, known for crafting méthode traditionnelle sparkling wines with brightness and finesse. From there\, we journey north to Burgundy\, with wines that express the unique terroirs of its famed subregions — from the chalky slopes of Chablis to the mineral-laced whites of the Mâconnais\, and the elegant reds of the Côte de Beaune and Côte de Nuits. \nEpicurean Santa Barbara Chef Amy Baer and her team with pair the selection of wines with an individually plated 5-Course French-inspired dinner. The menu showcases Santa Barbara’s peak summer produce —from fresh seafood and vibrant salads to a rustic summer-inspired cassoulet and artisan cheeses imported from Murray’s cheese in NYC. And of course\, a decadent chocolate finale complete the experience. \nMike Miller wan an importer and broker of premium limited-production. His company\, Golden State Wines\, selects wines that meet strict criteria for quality and value. Since inception\, Golden State’s portfolio has grown to exclusively represent over 100 premium brands from 10 different countries. \n  \nWine list and Menu coming soon!
URL:https://epicureansb.com/event/a-summer-evening-in-burgundy/
LOCATION:Private Residence Montecito\, Montecito\, CA\, 93108\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/06/60134e79953d61125815c714_burgundy-wine-1.width-1028.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4366626;-119.6320753
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250620T180000
DTEND;TZID=America/Los_Angeles:20250620T210000
DTSTAMP:20260419T015740
CREATED:20250502T185818Z
LAST-MODIFIED:20250524T144847Z
UID:10000280-1750442400-1750453200@epicureansb.com
SUMMARY:SAXUM Dinner Experience
DESCRIPTION:SAXUM Dinner Experience\nAn Exclusive Evening of SAXUM Wines & Culinary Excellence! \n  \nJoin us for an unforgettable evening featuring a rare vertical and horizontal tasting of SAXUM Vineyards’ acclaimed wines. This limited-ticket event offers an extraordinary opportunity to experience the depth\, complexity\, and evolution of SAXUM’s highly sought-after wines—all in one night. \nEach wine will be expertly paired with a 5-course\, summer-inspired dinner crafted by Chef Amy Baer and the EpicureanSB team\, designed to highlight the bold flavors and nuances of every pour. \nDon’t miss this exclusive celebration of one of Paso Robles’ most iconic wineries. Seating is extremely limited—secure your spot today. \nSaxum Vineyards is a celebrated winery nestled in California’s Paso Robles wine country\, known for producing bold\, world-class blends with a strong sense of place. Specializing in Rhône varietals like Grenache\, Syrah\, and Mourvèdre—along with select Bordeaux varieties—Saxum has earned a reputation for power\, finesse\, and age-worthy complexity. \nLocated in the rugged Willow Creek District\, Saxum’s vineyards climb steep hillsides of rocky\, calcareous soil\, where warm sun and cool ocean breezes create the perfect environment for growing intensely flavorful grapes. Every aspect of the process—from vineyard to bottle—is driven by a commitment to quality and sustainability. The vines are farmed without chemical fertilizers\, herbicides\, or pesticides\, and thanks to deep root systems\, irrigation is rarely needed. \nSaxum’s approach to winemaking is hands-on and minimalist\, allowing the fruit and the land to shine. Yields are kept low\, harvests are timed for peak ripeness\, and the wines are made in small batches with meticulous care. The result: wines of depth\, structure\, and soul that continue to earn critical acclaim and a loyal following. \nProduction is intentionally limited to about 8\,000 cases per year\, divided among ten distinctive cuvées—including Broken Stones\, The Hexe\, Bone Rock\, and the legendary James Berry Vineyard. Demand is so high\, most bottles are only available through a coveted allocation list—with a wait that can stretch three to four years. \nSaxum isn’t just a winery—it’s a benchmark in Paso Robles\, offering wines that speak powerfully of place\, passion\, and patience.
URL:https://epicureansb.com/event/saxum-dinner-experience/
LOCATION:Private Residence San Roque\, Santa Barbara\, CA
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/05/Saxum.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250601T110000
DTEND;TZID=America/Los_Angeles:20250601T140000
DTSTAMP:20260419T015740
CREATED:20250502T183518Z
LAST-MODIFIED:20250502T193628Z
UID:10000279-1748775600-1748786400@epicureansb.com
SUMMARY:Wood-Fired Pizza Class with Chef Arturo Ruiz
DESCRIPTION:Wood-Fired Pizza Class with Chef Arturo Ruiz\nWe did the math…Chef Arturo has rolled\, fired\, and perfected over 100\,000 pizzas in his career. Yes\, you read that right. If you want to learn how to make amazing pizza\, this is your guy!  \nJoin us for a lively\, hands-on afternoon outdoors\, centered around the crackling heat of a wood-fired oven. You’ll learn to roll out dough like a pro\, craft your own custom pizzas with a spread of delicious toppings\, and fire them to perfection with expert guidance from Chef Arturo Ruiz of Firebrick Pizza. Prefer to watch\, cheer on your friends and enjoy the fruits of theirs (and Chef Arturo’s) pizza-slinging skills!  That’s fine too! \nAfter all the fun\, we’ll gather for a relaxed al fresco lunch featuring your freshly made pizzas\, seasonal salad\, and homemade cookies. BYOB wine is welcome\, so bring your favorite bottle to sip and share! \nYou’ll head home with extra dough and toppings—or a bonus pizza or two to enjoy later. This class is perfect for pizza lovers of all levels who want to get their hands floury\, learn .
URL:https://epicureansb.com/event/wood-fired-pizza-class-with-chef-arturo-ruiz/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/05/26ce4eb3-904a-448b-a939-7a6ac4cc187c.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250522T180000
DTEND;TZID=America/Los_Angeles:20250522T203000
DTSTAMP:20260419T015740
CREATED:20250411T170037Z
LAST-MODIFIED:20250411T170037Z
UID:10000278-1747936800-1747945800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Marco Longinotti of SY Kitchen & Nella May 2025
DESCRIPTION:ESB “TRUST” Dinner: Chef Marco Longinotti\n\nEpicurean Santa Barbara welcomes Chef Marco Longinotti of SY Kitchen and Nella Kitchen and Wine Bar to the TRUST Kitchen! \n \nChef Marco and His Italian cohort return in May for an encore performance of one of our members’ all-time favorite TRUST dinners! This time\, we’re celebrating the heart of Santa Barbara’s spring bounty. With the market’s finest ingredients at his fingertips\, Chef Marco will curate an unforgettable multi-course feast\, showcasing his favorite authentic creations showcasing the vibrant flavors of the season. Let’s crank up the pizza oven for this one! \n Chef Marco Longinotti has been cooking since he was a child\, first in the kitchen with his grandmother. Chef Longinotti is a self-taught chef who\, given the freedom to do things his own way\, learned the beauty in making mistakes\, understanding the process and challenging himself to do better. Chef Longinotti’s now-professional career started as a hobby\, cooking for friends when he had free time from his office job\, which led to entertaining friends of friends\, and so on\, until he realized that life is about what you make it — and so he did. Chef Longinotti decided to leave everything behind in his home nation of Italy\, and start fresh in California\, trying to prove to himself that he was right to follow his new path. \nAfter four years as a cook at S.Y. Kitchen in Santa Ynez\, in 2020 he was offered the chance to hop on board at the new project that was Nella Kitchen & Bar\, in Los Olivos\, where he took the position of Chef de Cuisine and is in charge of the pinsa program. \nThe Cuisine….\nChef Marco’s cuisine showcases the best of Santa Barbara’s local bounty\, seamlessly blended with the timeless flavors of Italy. His dishes are simple yet refined\, thoughtfully prepared with a balance of tradition and innovation. From wood-fired pinzas to handmade pastas\, fresh seasonal salads to perfectly grilled vegetables and meats\, each plate reflects the vibrant essence of California and the chef’s roots in the heart of Italy. \n  \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-marco-longinotti-of-sy-kitchen-nella-may-2025/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250426T110000
DTEND;TZID=America/Los_Angeles:20250426T140000
DTSTAMP:20260419T015740
CREATED:20250321T172150Z
LAST-MODIFIED:20250415T002302Z
UID:10000277-1745665200-1745676000@epicureansb.com
SUMMARY:Cooking For Real Life: Class #3
DESCRIPTION:Cooking For Real Life: Class #3\nSpring Fling: Roast Chicken & Fresh Flavors of the Season\nIn the final session of our cooking series\, we’re welcoming the vibrant flavors of Spring with a selection of Chef Amy’s favorite seasonal recipes. Think tender spring peas\, favas\, fresh aromatic herbs\,crispy roast chicken\, caramelized root vegetables\, and of course\, a delightful sweet treat to round things off! This class will be a fun mix of demonstration and hands-on participation. Guests will collaborate in teams to prepare the dishes\, culminating in a communal meal where everyone can enjoy the fruits (and vegetables!) of their labor. \nWhipped Ricotta Toasts with Spring Vegetables\n\n“Zuni” Style Crispy Roast Chicken (in under an hour!)\nWith Crouton Salad\, Arugula\, and Lemon Vinaigrette\n\nRoast Carrots with Toasted Almonds and Goat Cheese\n\nBlueberry Biscuits with Honey Butter\n\nFor many individuals\, cooking is enjoyable\, but can also be challenging.\nSometimes you don’t have patience for time-consuming\, finicky recipes\, don’t have the time to plan out meals in advance\, or are timid to try new recipes or techniques.\n…But as Epicureans\, we have standards\, and still require something satisfying for dinner each night. \nSo to assist with this conundrum\, ESB is offering a series of 3 cooking classes\, led by Chef Amy\, which are designed to transform you into a culinary god or goddess! \n…Ok\, not quite; BUT what the series intends to do is to give you the knowledge\, training\, and chef’s insight to enhance your home cooking. With reliable delicious recipes\, professional tips\, a constant flow of advice\, shortcuts\, and guidance throughout the cooking process\, it’s like Culinary school\, but without the french accents\, constant battle call of “Yes Chef!”\, and hour of dishwashing. \nIn each class\, you’ll work in groups of up to four participants to create 3-4 different dishes\, while learning proper techniques\, efficient practices\, and allowing for some creativity. After a group meal\, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week!\nYou’ll leave with valuable cooking tips used by chefs in restaurants and in catering\, as well tricks for quick meal prep\, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes\, or something a little more special for company and friends. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun! 
URL:https://epicureansb.com/event/cooking-for-real-life-class-3/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/03/cooking2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250413T180000
DTEND;TZID=America/Los_Angeles:20250413T203000
DTSTAMP:20260419T015740
CREATED:20250131T173011Z
LAST-MODIFIED:20250222T152800Z
UID:10000276-1744567200-1744576200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Julian Martinez of Barbareño
DESCRIPTION:ESB “TRUST” Dinner: Chef Julian Martinez \n\nEpicurean Santa Barbara welcomes Chef Julian Martinez of Barbareño to the TRUST Kitchen! \nExecutive Chef Julian Martinez vividly expresses time and place at Michelin-Plated Barbareño\, drawing upon the history and traditions of California’s distinct Central Coast and the abundance of products available in one of the most fertile farming and viticulture regions in the United States. \n \nChef Martinez has crafted an impressive career that spans Michelin-starred restaurants and food trucks. His creativity and passion have led him to launch innovative concepts\, and under his leadership\, Barbareño has become a beloved staple of Santa Barbara’s dining scene. \nThe Cuisine….\nChef Julian’s cuisine is  bold and flavorful\, with vibrant plating detail and a touch of whimsy.  Much of the ingredients for the seasonal menu is sourced within Santa Barbara County; From smoked Santa Maria tri tip\, which affords tenderness from slow-cooking\, to quail legs fried with coffee and hickory\, to grilled avocado and lamb pastor. The cuisine is truly Central Coast: a blend of California flavors\, global influences\, and farm (and ranch)-to-table inspired dishes. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable.
URL:https://epicureansb.com/event/esb-trust-dinner-julian-martinez-of-barbareno/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250330T163000
DTEND;TZID=America/Los_Angeles:20250330T193000
DTSTAMP:20260419T015740
CREATED:20250131T173348Z
LAST-MODIFIED:20250324T135913Z
UID:10000275-1743352200-1743363000@epicureansb.com
SUMMARY:Dinner\, Demo and Opera with Chef Lucrezia Cannito
DESCRIPTION:Italian Demonstration\, Dinner & Opera\nwith Chef Lucrezia Cannito from Florence\, Italy!\nAwaken your senses! Join us for a fun-filled evening with Chef Lucrezia Cannito\, who is traveling all the way from Florence\, Italy to share her passion for authentic Italian cooking with members of Epicurean Santa Barbara! \nLucrezia\, the dynamic force behind Opera in the Kitchen\, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist\, sommelier\, and swing dancer\, her infectious energy\, artistry\, and deep knowledge of Italian cuisine shine through in every dish. \nDuring this demonstration with Lucrezia\, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna\, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany\, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner. \nLucrezia’s cooking school\, Opera in the Kitchen\, has been featured in both Vanity Fair and the New York Times\, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine. \nDon’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food\, education\, lively conversation\, last but certainly not least\, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB!  \nGuests are encouraged to bring their favorite or finest apron to the event! \n   
URL:https://epicureansb.com/event/dinner-demo-and-italian-wine-with-chef-lucrezia-cannito/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/maxresdefault.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250307T180000
DTEND;TZID=America/Los_Angeles:20250307T203000
DTSTAMP:20260419T015740
CREATED:20250112T163422Z
LAST-MODIFIED:20250222T154710Z
UID:10000274-1741370400-1741379400@epicureansb.com
SUMMARY:Exotic Gardens Orchid Dinner
DESCRIPTION:Epicurean SB Exotic Gardens Orchid Dinner\nat The International Orchid Show\nESB is teaming up with the International Orchid Show! \n\nJoin ESB members and guests for a magical evening where Chef Amy will prepare an exquisite four-course dinner set in a breathtaking orchid-filled oasis at the Earl Warren Showgrounds. The experience not only includes an exclusive access to the Orchid Show\, but also the option to enhance your dining experience with wine pairings\, by none other than Saint K! it will be a dinner experience you won’t want to miss! You’ll tart the evening off with a complimentary cocktail and explore the glorious exhibit\, surrounded by rare orchids from around the world; then proceed to a seated dinner unlike any other. A feast for all the senses! \nMembers of Epicurean Santa Barbara can register for this event at this discounted rate on this page. Non-members please register here through the sborchidshow website. \n\nMENU\nThai Shrimp & Scallop Escabeche\nRice Chips\, Thai Lime Leaf\, Fennel\, Avocado Mousse\, Turmeric Oil\, Annatto Seed \n2022 Flower Bomb ~ Malvasia Bianca – Saint K Wines \nBurrata Salad\nMarinated Fuji Apple\, Passion Fruit\, Frisée\, Chickpea Socca\, Luretík Olive Oil \n2021 Yokai Chardonnay – Saint K Wines \nOrecchiette Primavera with Duck Confit\nSnow Peas\, Asparagus\, Mustard Frills\, Pecorino Romano \n2021 Yokai Pinot Noir – Saint K Wines \nWhite Chocolate & Pandan Mousse\nCoconut Caramel\, Orange-Rose Lace Cookie \nVegetarians and other allergies (Incl. Shellfish) will be accommodated.
URL:https://epicureansb.com/event/dinner-in-the-exotic-gardens/
LOCATION:Earl Warren Showgrounds\, 3400 Calle Real\, Santa Barbara\, CA\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/esborchid2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250222T110000
DTEND;TZID=America/Los_Angeles:20250222T140000
DTSTAMP:20260419T015740
CREATED:20250112T162128Z
LAST-MODIFIED:20250131T131210Z
UID:10000273-1740222000-1740232800@epicureansb.com
SUMMARY:Cooking For Real Life: Class #2
DESCRIPTION:Cooking For Real Life: Class #2\nAt the 2nd Session of Cooking for Real Life\, we’ll explore the delicious world of Pastas and Sauces. With simple techniques of pasta cookery\, and easy formulas for delicious sauces\, you’ll make ‘Pasta Night’ will become on the favorite evening of the week! \nIn small groups we’ll create the following recipes: \n\nOne-Pot Macaroni Gratin with Gruyere (Demonstration)\n30-Minute Ragu Bolognese\nPasta Primavera with Light Alfredo Sauce\n\n\nOnce all the pastas are ready\, we’ll enjoy the fruits of our labor with wine\, salad\, and Fresh baked bread to sop up all the deliciousness! Then take home extra sauce and pasta for meals later in the week! \nFor many individuals\, cooking is enjoyable\, but can also be challenging. Sometimes you don’t have patience for time-consuming\, finicky recipes\, don’t have the time to plan out meals in advance\, or are timid to try new recipes or techniques…But as Epicureans\, we have standards\, and still require something satisfying for dinner each night. \nSo to assist with this conundrum\, ESB is offering a series of 3 cooking classes\, led by Chef Amy\, which are designed to transform you into a culinary god or goddess! Ok\, not quite; BUT what the series intends to do is to give you the knowledge\, training\, and chef’s insight to enhance your home cooking. With reliable delicious recipes\, professional tips\, a constant flow of advice\, shortcuts\, and guidance throughout the cooking process\, it’s like Culinary school\, but without the french accents\, constant battle call of “Yes Chef!”\, and hour of dishwashing. \nIn each class\, you’ll work in groups of up to four participants to create 3-4 different dishes\, while learning proper techniques\, efficient practices\, and allowing for some creativity. After a group meal\, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week! You’ll leave with valuable cooking tips used by chefs in restaurants and in catering\, as well tricks for quick meal prep\, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes\, or something a little more special for company and friends. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun! \nMenu to Come! 
URL:https://epicureansb.com/event/cooking-for-real-life-class-2/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/cooking-chefs.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250215T180000
DTEND;TZID=America/Los_Angeles:20250215T203000
DTSTAMP:20260419T015740
CREATED:20250112T152604Z
LAST-MODIFIED:20250210T172843Z
UID:10000271-1739642400-1739651400@epicureansb.com
SUMMARY:Sparks & Sushi!
DESCRIPTION:Sparks & Sushi!\nCelebrate Valentine’s Day (well\, Saturday) the ESB Way – This year\, we’re turning Valentine’s Day Weekend into a sparkling celebration of food\, wine\, and good company at our Sparks & Sushi event \nThe ESB team is bringing together two of Chef Amy’s greatest loves: sushi and sparkling wine! (An unexpected\, but perfect pairing) \nForget the traditional sushi rolls; this event is all about the Temaki Party Experience. Instead of pre-made rolls\, you’ll build your own hand rolls (also known as temaki). This is a communal and interactive way of enjoying sushi where everyone can customize their hand rolls with the ingredients they love\, making it fun and accessible for all. \n\nEach guest is given a bowl of perfectly seasoned sushi rice and a stack of crisp\, flavorful nori. On the table\, you’ll find an array of fresh seafood options (including cooked varieties)\, crunchy veggies\, savory sauces\, and all the sushi essentials you need. Then\, the fun begins! Start by scooping a spoonful of rice onto your nori\, add your favorite seafood\, perhaps a few slices of creamy avocado or cucumber\, and perhaps a drizzle of sriracha mayo for a spicy kick. Roll it all up\, and voilà—you’ve created your own delicious temaki roll to savor! \nDon’t worry if you’re new to hand rolls—Chef Amy will kick things off with a live demonstration on how to build a most delicious hand roll\, and share her expert recommendations on flavor combinations that will make your taste buds sing a serenade to sushi. \nAnd the beverages? We’ve learned that Sparkling wines (from champagne to Prosecco\, and everything in between) pair well with sushi because they are light and delicate\, and can cleanse the palate between bites. So appropriately for the holiday we’ll have varieties of both local and imported sparkling wines guests can enjoy throughout the dinner. I’m sure you’ll have a favorite! \nSo this Valentine’s Day weekend\, bring your good vibes and appetites\, and get ready for a sushi experience that’s as fun as it is delicious! \nMENU\nTo Start\nMarket Greens w/ Miso GingerVinaigrette\nTemaki Party!\nNori & Soy Wrappers\, Sushi Rice\nSeafood Offerings\nSalmon\, Seared Ahi Tuna\, Crab Salad\, Sweet & Salty Pork Belly\nFillings\nAvocado\, Cucumber\, Shiso Leaves\, Scallions\, Carrots\nSauces & Toppings\nPremium Soy Sauce\, Wasabi\, Sriracha Aioli\, Kewpie Mayo\, Sesame Seeds\, Tobiko Caviar\nTo Drink\nAssorted Sparkling Wines for the Tables\nDessert\nWhite Chocolate Mouse w/ Matcha Whipped Cream\, Berries and Miso Tuile Cookie  
URL:https://epicureansb.com/event/sparks-sushi/
LOCATION:Kiva Chapala\, 1221 Chapala St\, Santa Barbara\, CA\, 93101
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/IMG_2236.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250128T180000
DTEND;TZID=America/Los_Angeles:20250128T200000
DTSTAMP:20260419T015740
CREATED:20250112T161741Z
LAST-MODIFIED:20250112T171214Z
UID:10000272-1738087200-1738094400@epicureansb.com
SUMMARY:Cooking For Real Life: Class #1
DESCRIPTION:Cooking For Real Life: Class #1\nFor many individuals\, cooking is enjoyable\, but can also be challenging. Sometimes you don’t have patience for time-consuming\, finicky recipes\, don’t have the time to plan out meals in advance\, or are timid to try new recipes or techniques…But as Epicureans\, we have standards\, and still require something satisfying for dinner each night. \nSo to assist with this conundrum\, ESB is offering a series of 3 cooking classes\, led by Chef Amy\, which are designed to transform you into a culinary god or goddess!\n…Ok\, not quite; BUT what the series intends to do is to give you the knowledge\, training\, and chef’s insight to enhance your home cooking. With reliable delicious recipes\, professional tips\, a constant flow of advice\, shortcuts\, and guidance throughout the cooking process\, it’s like Culinary school\, but without the french accents\, constant battle call of “Yes Chef!”\, and hour of dishwashing. \nIn each class\, you’ll work in groups of up to four participants to create 3-4 different dishes\, while learning proper techniques\, efficient practices\, and allowing for some creativity. After a group meal\, dishes will be equally divided among the teams so everyone leaves with a variety of meals for the week!\nYou’ll leave with valuable cooking tips used by chefs in restaurants and in catering\, as well tricks for quick meal prep\, and creative ways to cook dishes without the need for a recipe; whether they be casual weeknight meals in 30 minutes\, or something a little more special for company and friends. \nExpect to learn: \n\nEasy\, (and nourishing) meals that don’t require complicated techniques or endless measurements\nEfficient cooking methods that maximize flavor and limit dishes and unnecessary work\n Recipes that can be templates for future meals – allowing you to personalize meals while being creative and resourceful (i.e. use what you have in your kitchen and pantry!)\nHow to balance “from-scratch” cooking with smart shortcuts for quick\, well-executed dishes\n\nWe’ll start with a brief instructional review of the dishes; with demonstrations when needed\, and then and then off you go! \nThese sessions are all about strengthening your home culinary skills and becoming more confident in the kitchen. No need to overthink it—Let’s just make some food and have fun! \nMenu to Come!   
URL:https://epicureansb.com/event/cooking-for-real-life-class-1/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/cooking-chefs.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250110T180000
DTEND;TZID=America/Los_Angeles:20250110T203000
DTSTAMP:20260419T015740
CREATED:20241226T233315Z
LAST-MODIFIED:20241229T150732Z
UID:10000270-1736532000-1736541000@epicureansb.com
SUMMARY:Saint K Wines Tasting Party
DESCRIPTION:Saint K Wines Tasting Party Santa Barbara\nA celebration of bold beginnings\nand sinful discoveries.\nOur boutique winery offers beautiful\,\nlimited production wines from\nSanta Barbara and Paso Robles\npoised to make your palate tingle!\nWe’ve got some amazing news to share! Epicurean co-founder Keith and his brother-in-law Matt have just purchased Saint K Winery\, and to celebrate\, they’re hosting a January Tasting Party in Santa Barbara at Kiva Chapala to kick off this exciting new chapter! \nWe’d love for you to join us for an evening of great wine\, delicious bites\, and good vibes. As a special bonus\, ESB Members get an exclusive discount on all wine purchases\, so you can stock up on your favorites! Click Here to purchase tickets! \nHere’s what’s in store:\n\nTaste the current Saint K wines that captivated Keith and Matt (and trust us\, you’ll get it)\nSavor mouthwatering appetizers by the one and only Chef Amy Baer\nGet the inside scoop on the winery’s new direction – and why it’s about to become legendary\nBe among the first to join the new Wine Club – because\, let’s be real\, you need these wines in your life (and in your cellar)\n\nSo\, screw your dry January\, come out and support Keith & Matt\, taste the wine\, and enjoy an unforgettable evening. This isn’t just a tasting – it’s a celebration of the winery’s exciting future and the start of something special. \nLet’s make it a night to remember – we can’t wait to see you there! \nClick Here to purchase tickets!
URL:https://epicureansb.com/event/saint-k-wines-tasting-party/
LOCATION:Kiva Chapala\, 1221 Chapala St\, Santa Barbara\, CA\, 93101
CATEGORIES:Appetizers,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/12/STKWines2.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241218T180000
DTEND;TZID=America/Los_Angeles:20241218T200000
DTSTAMP:20260419T015740
CREATED:20241115T145717Z
LAST-MODIFIED:20241122T161124Z
UID:10000269-1734544800-1734552000@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Marco Longinotti of SY Kitchen & Nella
DESCRIPTION:ESB “TRUST” Dinner: Chef Marco Longinotti\n\nEpicurean Santa Barbara welcomes Chef Marco Longinotti of SY Kitchen and Nella Kitchen and Wine Bar to the TRUST Kitchen! \n \nFor this dinner\, Chef Marco Longenetti\, partner and chef de cuisine from Nella kitchen and bar and SY kitchen will be joining us for the dinner! \nChef Marco Longinotti has been cooking since he was a child\, first in the kitchen with his grandmother. Chef Longinotti is a self-taught chef who\, given the freedom to do things his own way\, learned the beauty in making mistakes\, understanding the process and challenging himself to do better. Chef Longinotti’s now-professional career started as a hobby\, cooking for friends when he had free time from his office job\, which led to entertaining friends of friends\, and so on\, until he realized that life is about what you make it — and so he did. Chef Longinotti decided to leave everything behind in his home nation of Italy\, and start fresh in California\, trying to prove to himself that he was right to follow his new path. \nAfter four years as a cook at S.Y. Kitchen in Santa Ynez\, in 2020 he was offered the chance to hop on board at the new project that was Nella Kitchen & Bar\, in Los Olivos\, where he took the position of Chef de Cuisine and is in charge of the pinsa program. \nThe Cuisine….\nChef Marco’s cuisine showcases the best of Santa Barbara’s local bounty\, seamlessly blended with the timeless flavors of Italy. His dishes are simple yet refined\, thoughtfully prepared with a balance of tradition and innovation. From wood-fired pinzas to handmade pastas\, fresh seasonal salads to perfectly grilled vegetables and meats\, each plate reflects the vibrant essence of California and the chef’s roots in the heart of Italy. \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-marco-longinotti-of-sy-kitchen-nella/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241215T110000
DTEND;TZID=America/Los_Angeles:20241215T120000
DTSTAMP:20260419T015740
CREATED:20241115T133445Z
LAST-MODIFIED:20241123T152952Z
UID:10000268-1734260400-1734264000@epicureansb.com
SUMMARY:Olive Oil Tasting & Pairing with Elise Magistro of Luretík
DESCRIPTION:Olive Oil Tasting & Pairing with Elise Magistro of Luretík\nElevate your understanding of extra virgin olive oil with a curated tasting led by expert Elise Magistro  founder of award-winning Luretík Olive Oils\, estate grown in Santa Ynez. \nHave you ever wondered how to evaluate the quality of olive oil? Or which variety to choice for finishing your grilled vegetables? Or why some oils give you that distinctive “tickle” in the back of your throat? \nElise will answer these questions and more in this immersive session designed to deepen your understanding of olive oil’s complexity and versatility. \nIn this tasting\, you’ll explore five unique olive oils paired with three different food items. Elise will guide you through the production process\, the distinct styles of olive oil\, and the art of tasting—think of it as a wine tasting\, but for olive oil! You’ll learn how to match the right oil to the right dish\, discover why “certified organic” matters\, and explore the subtle flavors that set premium olive oils apart. \nAt the end of the session\, guests will receive a bottle of 250 ml Sicily Luretík Olive Oil ($28 value)\, with the opportunity to purchase additional bottles on-site. \nCan’t make it to the event but want to experience Luretík’s exceptional olive oils? Luretík is offering ESB Members and Friends 20% off their first order of Luretík Olive Oils! Enter code: EPICUREAN20 at checkout. \n \n 
URL:https://epicureansb.com/event/olive-oil-tasting-paring-with-elise-magistro-of-luretik/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/11/ESB_Luretik1_small.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241206T173000
DTEND;TZID=America/Los_Angeles:20241206T173000
DTSTAMP:20260419T015740
CREATED:20240823T171644Z
LAST-MODIFIED:20241018T134622Z
UID:10000265-1733506200-1733506200@epicureansb.com
SUMMARY:Winemaker Evening: Andy Neja of Cairjn Wines
DESCRIPTION:Join us for an evening with Andy Neja of Cairjn Wines\nESB Welcomes winemaker Andy Neja of Cairjn Wines for our final Winemaker Event of the year! \nCairjn\, pronounced like “karn”\, is derived from the word\, “cairn” which means “a heap of stones piled up as a memorial or as a landmark.” The founder\, Andy Neja\, chose this name as a tribute to his family’s farming legacy and as a nod to the limestone-rich terrain of West Paso\, where their vineyards are located. \n\nCairjn is one of the newest wineries in Paso Robles\, and Andy’s new tasting room\, conveniently located just off Highway 46E\, opened its doors in August 2023. Andy is no newcomer to winemaking\, having been a key figure at Caliza since 2015. Now launching his own brand\, Cairjn Wine Cellars\, he brings years of experience and expertise to his latest venture. Now producing 850 cases annually\, Andy’s portfolio of wines reflects their commitment to quality and sustainability. \nESB is happy to debut Cairjn with you for a special evening of delicious chef crafted appetizers and Cairjn wines! Meet Andy\, taste his fabulous wines and learn about his journey into winemaking. Come for the wine\, stay for the winemaker\, leave with a bottle\, two\, or a case! \nFeatured Wines\n2023 Albariño – $42\n2021 Grenache – $75\n2021 Lopai Grenache – $85\n2021 Syrah – $75\n2021 Blend No.2 – $75 \nPassed Dishes\nDeliciousness coming soon! \n \nAfter volunteering a few days a week for eight months at Caliza Winery in Paso Robles\, the Andy Neja and his wife decided to move to the area to work with Carl at Caliza full-time. During that time Andy’s passion for wine and viticulture has not abated. The natural next step was taken in 2020 (8 harvests later) with the launching of his own project\, Cairjn Wine Cellars. \n \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-andy-neja-of-cairjn-wines/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/08/we_caijrn-2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241115T173000
DTEND;TZID=America/Los_Angeles:20241115T203000
DTSTAMP:20260419T015740
CREATED:20240913T151934Z
LAST-MODIFIED:20241112T143619Z
UID:10000267-1731691800-1731702600@epicureansb.com
SUMMARY:Mezcal & Oaxacan Dinner Experience
DESCRIPTION:Mezcal & Oaxacan Dinner Experience\n“Sip it! Don’t shoot it!” – Mezcal Proverb \nMezcal has swiftly risen to prominence in today’s cocktail scene\, but to fully appreciate its intricate nuances\, diverse styles\, and traditional production methods\, one must taste these agave-based spirits in their purest form. \nJoin us as Beverage specialist William Terry returns for an enlightening and ‘spirited’ evening of Mezcal. \nDelight in a tasting of several artisanal Mezcal brands while uncovering the rich techniques\, history\, and diverse styles behind this revered Oaxacan spirit. \nChef Amy Baer and her team will craft a Six-Course menu inspired by her experiences in Oaxaca\, featuring handmade masa tortillas\, Mole Negro\, stringy Oaxacan cheese\, Beef Barbacoa\, Adobada spiced Churros\, and more. This multi-course dinner will showcase the vibrant flavors of Oaxaca and beyond. Mezcal and Dinner Menu to come! \nSavor the intricate layers of taste in both the Mezcal and the culinary creations\, and leave with a profound appreciation for Mezcal (and Oaxacan flavors!). \n\nDinner Menu\nComing soon!\nImmerse yourself in the rich variety of mezcals and gain a deeper appreciation of their nuanced flavors throughout the evening!
URL:https://epicureansb.com/event/mezcal-oaxacan-dinner-experience/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cocktails,Dinner,Epicurean Santa Barbara,Spirits
ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2024/09/oaxaca1.webp
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241109T110000
DTEND;TZID=America/Los_Angeles:20241109T140000
DTSTAMP:20260419T015740
CREATED:20240830T163532Z
LAST-MODIFIED:20241018T140248Z
UID:10000266-1731150000-1731160800@epicureansb.com
SUMMARY:Hands on Ricotta Gnocchi Class
DESCRIPTION:Hands-on Ricotta Gnocchi Class\nLearn to make the lesser known (but no less delicious) pillowy and supple Ricotta Gnocchi! \nAt this part hands-on\, part demonstration class\, students will be guided through the entire gnocchi process\, from making the dough\, to rolling\, boiling and tossing\, (and eating) these delicious morsels. \nThe class will be led by Julia Cushing\, a chef-educator with a specialty in pasta. Julia recently spent a summer in Umbria\, Italy where she was sous chef to a prominent private chef in the area. Her love for pasta and pasta making skills continued to grow during these months\, and upon her return\, she has shared her newfound skillsets through Italian cooking classes at Apples to Zucchini Cooking. As a self-proclaimed a pasta fanatic\, pasta was the first dish she learned to make when she was 6 years old. \nThe morning will start with a dough demonstration\, where Julia will share her secret recipe\, ingredients and authentic pasta making tips while making the dough from start to finish. Guests will break up into small teams and the gnocchi rolling party beings!! Once the gnocchis a ready\, Julia will demonstrate a savory tomato based sauce. After the pasta making is complete\, we’ll cook the gnocchi\, toss them in the sauce\, and enjoy a group luncheon with a side salad and fresh bread for sopping up all the remaining sauce. Beverages will also be served! \nJoin us! And Learn the technique behind this elegant and delicious recipe\, and share with friends during the upcoming holiday!
URL:https://epicureansb.com/event/hands-on-ricotta-gnocchi-class/
LOCATION:SBMS Kitchen\, 1321 Alameda Padre Serra\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/08/pasta_esb2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=SBMS Kitchen 1321 Alameda Padre Serra Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=1321 Alameda Padre Serra:geo:-119.6981901,34.4208305
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241026T180000
DTEND;TZID=America/Los_Angeles:20241026T203000
DTSTAMP:20260419T015740
CREATED:20240823T151433Z
LAST-MODIFIED:20241019T181832Z
UID:10000263-1729965600-1729974600@epicureansb.com
SUMMARY:Tokyo-Italia Dinner
DESCRIPTION:Tokyo-Italia Dinner\nChef Amy is harnessing her love of both Japanese and Italian cuisine in a dinner exploring the combination of both Food cultures! Indulge in an unforgettable culinary journey where the elegance of Japanese precision meets the rich\, comforting flavors of Italian tradition in our unique fusion dinner experience \nIn this intimate 5 Course dinner\, expect to see items like Steak Carpaccio with Dashi Aioli\, Katsu Eggplant Parmesan\, Miso Butter & Calabrian Chile Udon Noodles\, and Matcha Tiramisu\, just to name a few! The experience will start with a welcome beverage\, and is BYOB! \nOnly 12 seats\, so don’t miss out!
URL:https://epicureansb.com/event/tokyo-italia-dinner/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2024/08/ItalianJapaneseFood.webp
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240913T180000
DTEND;TZID=America/Los_Angeles:20240913T210000
DTSTAMP:20260419T015740
CREATED:20240719T160920Z
LAST-MODIFIED:20240827T225529Z
UID:10000262-1726250400-1726261200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Efe Onoglu
DESCRIPTION:ESB “TRUST” Dinner: Chef Efe Onoglu\n\nEpicurean Santa Barbara welcomes Guest Efe Onoglu to the TRUST Kitchen!  \nRead more about Chef Efe in Noozhawk’s article by ESB Member Rob Reade here! \n \nThe Cuisine….\nFeaturing “flag-less” cuisine: food that celebrates family\, culture\, and history of the Mediterranean in lands that span Greece\, Turkey\, Morocco\, and more\, Chef Efe’s passion for cooking and is as inspiring as the food itself. Rooted in a respect for tradition and ingredients\, his cuisine brings people together and is satisfying\, flavorful\, and inventive. \nExpect to see an abundance and emphasis of seasonal vegetables and produce\, both family style and individually plated dishes\, and local seafood and meats.   \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-efe-onoglu/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240817T180000
DTEND;TZID=America/Los_Angeles:20240817T203000
DTSTAMP:20260419T015740
CREATED:20240621T170749Z
LAST-MODIFIED:20240719T174439Z
UID:10000261-1723917600-1723926600@epicureansb.com
SUMMARY:Whiskies of America & The Foods to Boot
DESCRIPTION:Whiskies of America & The Foods to Boot\n“Too much of anything is bad\, but too much good whiskey is barely enough” – Mark Twain \nWise words from a wise man… whisky is one of the most popular alcohols in the world. And In the wide world of American whisky\, there are many classifications\, styles and origins. \nJoin us for a Summer evening of Whisky and delectable cuisine inspired by the flavors of the Bourbon Trail and American Regional Cuisine! Experience an enlightening whisky tasting led by William Terry\, a renowned Whisky Enthusiast and owner of Titan Beverage. \nThe dinner will start with a bright and refreshing Whisky cocktail to open your palette\, and from there the enlightenment continues! You’ll taste through top-rated and award-winning whiskies from New York\, Kentucky\, Texas\, Colorado\, and California\, and end with a night-cap cocktail fitting for a cozy\, inviting\, summer evening. \nChef Amy and her team are as happy as hogs in mud to prepare an All-American multi-course meal inspired by each state’s iconic dishes\, ingredients\, and cooking styles. From Colorado Elk Skewers\, to Roasted Pasillas with Brisket\, to Charred Avocado & Citrus Salad (…what’s more Californian than that?). The dinner will have both individually plated and shared components that pair with the featured spirits. \nSo throw your hat over the windmill\, and join us for a what will be a fun and delicious summer evening of Whiskies and Fine American Fare. \nDinner Menu\nCALIFORNIA\nCharred Avocado Salad w/Cilantro Mayo\, Peaches\, Citrus-Honey Vinaigrette\n-Ammunition Bourbon- finished in Napa Cabernet barrels\nCOLORADO\nGrilled Elk Skewers with Creamed Corn & Dandelion Greens Salad\n-Smokeye Hill Barrel Proof Bourbon-\nTEXAS\nPulled Pork Panucho w/Jalapeño Crema & Cowboy Caviar\n-Yellow Rose Outlaw Bourbon- (100% corn mash bill)\nKENTUCKY\nBeef Brisket w/Bourbon BBQ Sauce & Benedictine Wedge\n-Frank August Small Batch Bourbon-\nNEW YORK\nCheesecake Mousse filled Zeppole w/ Salted Carmel\n-Widow Jane Decadence Bourbon- finished in Vermont maple syrup barrels\nImmerse yourself in the rich variety of whiskies and gain a deeper appreciation of their nuanced flavors throughout the evening!
URL:https://epicureansb.com/event/whiskies-of-america-the-foods-to-boot/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cocktails,Dinner,Education,Epicurean Santa Barbara,Spirits
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/06/BBF3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240803T173000
DTEND;TZID=America/Los_Angeles:20240803T200000
DTSTAMP:20260419T015740
CREATED:20240419T143228Z
LAST-MODIFIED:20240802T185038Z
UID:10000260-1722706200-1722715200@epicureansb.com
SUMMARY:ESB Summer Pizza Party
DESCRIPTION:~ EpicureanSB ~ Summer Pizza Party\nIt’s time for a Summer Pizza Party! \nJoin us for an evening of food and fun where Chef Arturo Ruiz\, the Pizza Slinging Master from FireBrick\, (and Chef Amy’s Colleague from Industrial Eats) brings his ovens and skills to Santa Barbara. \nPicture Freshly baked Pita bread served with creamy Herb Hummus\, followed by a mouthwatering selection of wood-fired Pizzas\, A Crisp Salad\, and to top it all off\, delightful locally sourced Ice Cream! And what’s a party without beverages? Fear not\, because ESB has got you covered with a selection of wines\, beers\, and refreshing non-alcoholic drinks to keep you hydrated and merry all evening long. \nMenu\nWood Fired Pita Bread\nHummus with Fresh Herbs \nPIZZAS \nCarnivore Lovers Pizza with Calabrian Chile\nProsciutto Pesto Pizza with Cotija Cheese\nLoaded Vegetable Pizza \nDESSERT \nGreens with Creamy Vinaigrette \nLocally Sourced Gelato or Ice Cream \nBEVERAGE \nWine\, Beer\, 0-ABV Spritz & BYOB \n  \nSo gather up members and friends! Bring along your favorite bottles if you wish\, and let’s turn up the heat for a fun-filled night of great food\, fantastic company\, and summer memories that’ll last a lifetime. Come one\, come all\, to ESB’s Summer Pizza Party!
URL:https://epicureansb.com/event/summer-pizza-party/
LOCATION:KIVA Cowork Outdoor Patio – State Street Location\, 1117 State St.\, Santa Barbara\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/05/Cooking-Pizza-In-Oven-On-Creative-Home-Decoration-Idea-C56-with-Cooking-Pizza-In-Oven.jpg.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240714T173000
DTEND;TZID=America/Los_Angeles:20240714T200000
DTSTAMP:20260419T015740
CREATED:20240405T145840Z
LAST-MODIFIED:20240710T170916Z
UID:10000258-1720978200-1720987200@epicureansb.com
SUMMARY:Fancy Farmer Winemaker Dinner: Toft Wines
DESCRIPTION:Fancy Farmer Winemaker Dinner \nJacob & Kelly Toft of Toft Wines\nGet ready for an evening filled with delectable wine\, scrumptious food\, and endless fun alongside the beloved duo\, Jacob and Kelly Toft! Indulge in a multi-course dinner prepared by Chef Amy Baer accompanied by 8 magnificent Toft wines with a special focus on the beloved varietal which Paso has perfected\, and Jacob Toft has mastered: Syrah! It’s a soirée you won’t want to miss! \nStarting with a reception of passed appetizers\, followed by an individually plated 5 course dinner\, Winemakers Jacob and Kelly Toft will lead guests through a Journey of Syrah\, as they discover the luscious flavors\, textures\, and terroirs of each wine. \nChef Amy is channeling the spirit of Paso Robles and the beloved farm life in a “Fancy Farmer’s Feast”: a dinner inspired by farm ingredients and adapted to fine dining cuisine. With individually plated dishes filled with warmth\, care\, craft and a splash of Santa Barbara refinement\, this approach to a dinner will feature everything from braised lamb\, farmer’s flatbread\, an indulgent mushroom manicotti\, to an ending of roasted peaches with brown butter shortbread crumble…Food that welcomes you with flavor and sophistication\, and embraces you with the pleasure of a comforting meal. It celebrates both fine cuisine\, and the simple and satisfying farmer’s way of living \n \nThis lovely husband and wife team not only craft artisanal small batch wines\, but are kind sweet people who love to share their passion for wine with other enthusiasts. Toft Wines are all about the pursuit of flavor that starts with meticulous farming. With access to the premier vineyards spanning the Central Coast\, Toft wines honor the AVAs from which the grapes are cultivated. His small production allows him to focus his attention on fruit source and handcrafting his blends. Jacob has a calling to introduce regions to one another and that journey is fulfilled in his cellar; his focus is blended between the details. \nThis exclusive dinner will feature club-only wines\, including the highly sought-after York Mountain and L’Aventure Syrahs; as bottles have been allocated specifically for the evening. These wines are not available for public purchase\, and there is currently a waitlist to join the club…So as a special perk\, attendees of this dinner will have the rare opportunity to bypass the waitlist and join the wine club immediately! Don’t miss this unique chance to enjoy and acquire these exquisite wines. \nFeatured Wines & Menu\n2023 Josephine’s Rose  \n2022 Relentless Pursuit Mourvèdre  \nCornmeal Crusted Green Beans\nCotija\, Cilantro Lime Crema\, Chipotle Aioli\nFarmer’s Flatbread \nwith Bacon Jam\, Corn\, Zucchini Flowers and Farmer’s Cheese\n2022 York Mountain Vineyard Syrah \nMushroom Manicotti\nMushroom Béchamel\, Crispy Shiitakes\, Truffle Oil\n\n2022 Sarah’s Cuvee \nTomato\, Peaches\, Pepitas\, oh my!\nSheep’s Milk Ricotta\, Tarragon\, Savory Buñuelo\n2022 G2 Vineyard Syrah \nWarm Brown Butter Gnocchi Salad\nPistachio Sorrel Vinaigrette\, Duck Bacon Bits\n2021 L’Aventure Vineyard Syrah \n2022 Caliza Vineyard Syrah \nLamb Mille Feuille \nPommes Dutchess\, Blueberry and Beet Reduction\, Feta Cheese\n2022 Diana’s Chardonnay \nAged Gouda\, Brown Butter Shortbread\, Peach Mousse\n  \n \nAbout the Winery… \nToft wines are limited to their allocation membership twice a year. ESB is grateful for the opportunity to share Toft wines with its members through special arrangement with the Tofts. ESB is honored to feature Jacob and Kelly Toft of Toft Wines\, who after receiving over 90-point scores from respected critic Robert Parker\, sold out their vintages in one day!  Jacob Toft was one of the first winemakers to be featured at an ESB Winemaker Evening\, and has since made appearances at ESB’s 1st and 2nd Anniversary Events. \n \nJacob has been producing small-batch\, full-flavored wines for over 20 years. Previously a gypsy winemaker\, Jacob settled his winemaking operations in Tin City in 2015. Alongside his wife Kelly\, they continue to craft blends with huge personality & nimble feet and look forward to sharing them with you! While studying under Stephan Asseo of L’Aventure for six years\, Jacob learned that wines of quality begin in the vineyard. Therefore\, he sources only the best fruit that the Central Coast offers. These vineyard locations span from Santa Barbara to Santa Lucia Highlands\, with deep roots in Paso Robles.
URL:https://epicureansb.com/event/esb-winemaker-dinner-toft-wines/
LOCATION:Downtown Santa Barbara\, 1117 State Street\, Santa Barbara\, 93101\, United States
CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/04/Jacob-Toft-Rose-Paso-Robles.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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