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DTSTART;TZID=America/Los_Angeles:20250822T173000
DTEND;TZID=America/Los_Angeles:20250822T193000
DTSTAMP:20260515T131021
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250929T180000
DTEND;TZID=America/Los_Angeles:20250929T203000
DTSTAMP:20260515T131021
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:20251030T180000
DTEND;TZID=America/Los_Angeles:20251030T200000
DTSTAMP:20260515T131021
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:20251030T180000
DTEND;TZID=America/Los_Angeles:20251030T200000
DTSTAMP:20260515T131021
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:20251120T170000
DTEND;TZID=America/Los_Angeles:20251120T200000
DTSTAMP:20260515T131021
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:20251211T180000
DTEND;TZID=America/Los_Angeles:20251211T200000
DTSTAMP:20260515T131021
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:20260115T180000
DTEND;TZID=America/Los_Angeles:20260115T200000
DTSTAMP:20260515T131021
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:20260201T160000
DTEND;TZID=America/Los_Angeles:20260201T180000
DTSTAMP:20260515T131021
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:20260305T180000
DTEND;TZID=America/Los_Angeles:20260305T200000
DTSTAMP:20260515T131021
CREATED:20260224T235506Z
LAST-MODIFIED:20260305T205148Z
UID:10000297-1772733600-1772740800@epicureansb.com
SUMMARY:Cioppino with Chef Amy Baer - Demonstration + Dinner
DESCRIPTION:The Secrets of Cioppino with\nChef Amy Baer\nA generous\, wine-kissed seafood stew meant to be eaten with bread\, spoons\, and zero restraint.  \nAhh…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. Chef Amy Baer will be leading a demonstration of this famous stew. \nThe evening will start with a bite and glass of wine\, followed by a Cioppino demonstration and a full Cioppino dinner with two complementary sides\, plus dessert. \nThis dinner offers a chance at a firsthand experience to learn and enjoy thoughtfully sourced seafood prepared with care and shared around the table.
URL:https://epicureansb.com/event/cioppino-with-chef-amy-baer/
LOCATION:Gravesend Wine Merchant & Eatery\, 1835 Spring Street\, Paso Robles\, 93446\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2026/01/Cioppino.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260317T180000
DTEND;TZID=America/Los_Angeles:20260317T210000
DTSTAMP:20260515T131021
CREATED:20260213T205455Z
LAST-MODIFIED:20260313T163407Z
UID:10000294-1773770400-1773781200@epicureansb.com
SUMMARY:Opera in the Kitchen with Lucrezia Cannito
DESCRIPTION:Italian Demonstration\, Dinner & Opera\nwith Chef Lucrezia Cannito from Florence\, Italy!\nAwaken your senses! \nOnce again\,  Lucrezia Cannito\, founder of “Opera in The Kitchen” is  is traveling all the way from Florence\, Italy to share her passion for authentic Italian cooking and music 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/opera-in-the-kitchen-with-lucrezia-cannito/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Music
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:20260321T110000
DTEND;TZID=America/Los_Angeles:20260321T123000
DTSTAMP:20260515T131021
CREATED:20260301T203415Z
LAST-MODIFIED:20260314T041952Z
UID:10000295-1774090800-1774096200@epicureansb.com
SUMMARY:Mind\, Body\, Spirit\, Food
DESCRIPTION:Mind\, Body\, Spirit\, Food\nWith Cookbook Author\, & Recipe Developer Nicki Sizemore \nEpicurean Santa Barbara welcomes acclaimed chef\, educator\, and author Nicki Sizemore all the way from New York for an inspiring morning demonstration and conversation celebrating her new book\, Mind\, Body\, Spirit\, Food. Part cookbook\, part meditation\, this deeply nourishing work invites home cooks to slow down\, reconnect with the kitchen\, and rediscover cooking as a source of joy\, creativity\, and well-being. \n \n**Members may pre-purchase the cookbook in advance to guarantee their copy\, or purchase at the event for the retail price of $30.  \nLimited copies will be available onsite\, so advance purchase is highly recommended to ensure you take one home! \nNon-member registrations include a copy of the cookbook with admission. \nDrawing on more than two decades in the culinary world\, and her personal journey from burnout to renewed purpose\, Nicki will share how simple mindfulness practices can transform everyday meals into meaningful rituals. Every recipe (all naturally gluten-free) is paired with a grounding intention and adaptable variations\, encouraging flexibility\, presence\, and pleasure in the process. \nGuests will enjoy a welcome bite and beverage\, an intimate talk and Q&A\, followed by a live culinary demonstration and tasting of one of Nicki’s signature recipes.  \nJoin us for a restorative\, delicious morning that nourishes mind\, body\, and spirit\, and leaves you inspired to cook with renewed intention at home! \nNicki Sizemore is the author of Mind\, Body\, Spirit\, Food: Adaptable Recipes and Grounding Meditations for Preparing Meals with Joy and Intention\, released in January 2026. An East Coast based trained chef\, cookbook author\, and educator\, she brings more than two decades of experience in the food industry to her work\, bridging mindfulness and cooking in practical\, accessible ways. Her work has appeared in The Washington Post\, Parents\, Better Homes & Gardens\, Goop\, Real Simple\, EatingWell\, Fine Cooking\, and other publications. Nicki is also the author of Fresh Flavors for the Slow Cooker (Storey Publishing\, 2019)\, Build-a-Bowl (Storey Publishing\, 2018)\, and The Food Processor Family Cookbook (Sonoma Press\, 2016). Through her Mind\, Body\, Spirit\, FOOD newsletter and podcast—and her longtime blog\, From Scratch Fast—she shares recipes\, rituals\, and tools designed to bring more presence\, ease\, and joy into the everyday act of cooking and eating. Find her at nickisizemore.com and @nickisizemore. \n \n 
URL:https://epicureansb.com/event/mind-body-spirit-food/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2026/02/questo.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260321T180000
DTEND;TZID=America/Los_Angeles:20260321T210000
DTSTAMP:20260515T131021
CREATED:20260123T170905Z
LAST-MODIFIED:20260312T135854Z
UID:10000291-1774116000-1774126800@epicureansb.com
SUMMARY:"Orchid Escape" Dinner 2026
DESCRIPTION:Epicurean SB “Orchid Escape” Dinner at The International Orchid Show\nRetuning this year due to popular demand! ESB is teaming up with the International Orchid Show! Join 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.  \nPlease note that there are no credits or refunds for this event. Wine is an optional add-on. NO BYOB is allowed as the Fairgrounds have strict rules regarding alcohol. \nYou’ll start the evening by exploring 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. \nNon-members please register here through the sborchidshow website. \nMENU TO COME\nVegetarians and other allergies (Incl. Shellfish) will be accommodated.
URL:https://epicureansb.com/event/orchid-escape-dinner-2026/
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/2026/01/IMG_5243-e1769188374446.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260528T180000
DTEND;TZID=America/Los_Angeles:20260528T200000
DTSTAMP:20260515T131021
CREATED:20260504T220554Z
LAST-MODIFIED:20260506T043334Z
UID:10000299-1779991200-1779998400@epicureansb.com
SUMMARY:Jacob Toft Chef's Counter - May 28\, 2026 @ Gravesend
DESCRIPTION:Chef’s Counter: Jacob Toft Winemaker Dinner\nAn Exclusive Evening with Jacob & Kelly Toft and Chef Amy Baer\nMay 28 | 6:00 PM | 16 seats only \nSix courses • Six wine pairings • Gratuity included\n \nA truly special evening awaits as Chef Amy welcomes acclaimed winemaker Jacob Toft for an exclusive Chef’s Counter experience designed for guests who appreciate extraordinary food\, exceptional wine\, and unforgettable hospitality. \nThis one-night-only event features a thoughtfully curated six-course tasting menu that highlights Chef Amy’s creative approach to seasonal ingredients\, unexpected flavor combinations\, and beautifully executed dishes. Each course is crafted with precision and intention\, creating an immersive dining experience that is both elevated and deeply personal. \nThroughout the evening\, Chef Amy will personally present each course\, offering insight into the inspiration\, technique\, and story behind every dish. Complementing the progression are six beautiful wines from Jacob Toft\, each pairing designed to enhance and elevate the flavors of the menu while showcasing the depth and character of Jacob’s winemaking. \nThe setting is intimate\, refined\, and relaxed\, with only sixteen seats available for this remarkable collaboration. It is a rare opportunity to experience Gravesend at its most ambitious\, where culinary artistry and world-class wine come together seamlessly. \nSix extraordinary courses. Six exceptional wines. Gratuity included. Sixteen coveted seats. \nSeats are extremely limited. Secure yours now!\n \nAbout Chef Amy Baer\nChef Amy is a California native who spent more than a decade in New York City. During that time\, she developed a style rooted in the classic techniques of Italy\, France\, and the Mediterranean. At the same time\, she draws subtle inspiration from Asian cuisine. \nOver the years\, Amy has worked alongside several acclaimed chefs and restaurants. In 2020\, she joined Wolfgang Puck’s culinary team for the 92nd Governors Ball and Oscars Red Carpet. In addition\, she has worked at: \n– Felix with Evan Funke (Venice\, CA) \n– Trust/Detention in Santa Ana with Chef Justin Werner (Santa Ana\, CA) \n– Les Petites Canailles with Julian Asseo (Paso Robles\, CA) \n– Pico with Drew Terp (Los Alamos\, CA) \nMore recently\, Amy has focused on California’s Central Coast. There\, she works as a private chef and serves as artistic director for Epicurean Santa Barbara and leads the kitchen at Gravesend Wine Merchant & Eatery in Paso Robles. \nShe loves old-world traditions. However\, she also embraces modern techniques. As a result\, her dishes feel both familiar and fresh\, with layered flavors and thoughtful presentation. \nRESERVE YOUR SEATS! \n \nWhat Is a Chef’s Counter Dinner?\nA Chef’s Counter is an elevated\, multi-course tasting experience. Instead of choosing from a menu\, guests place their trust in the chef. \nThe menu is revealed when you arrive. Because of this\, each course becomes part of the surprise. \nWhy no menu in advance? We love to surprise our guests\, and it allows diners to experience each dish without expectations. \nWhat can we promise? The food will be fantastic. \nOur team will know the menu ahead of time. Therefore\, we can help with questions or serious dietary restrictions. \nBecause these menus are highly specialized\, we politely decline most modifications. However\, please include any serious food allergies in your registration notes. \nRESERVE YOUR SEATS!
URL:https://epicureansb.com/event/jacob-toft-chefs-counter-may-28-2026-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/2026/02/GEWME.jpg
ORGANIZER;CN="Gravesend":MAILTO:hello@gravesendpaso.com
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END:VCALENDAR