BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Epicurean Santa Barbara - ECPv6.15.13//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Epicurean Santa Barbara
X-ORIGINAL-URL:https://epicureansb.com
X-WR-CALDESC:Events for Epicurean Santa Barbara
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20170312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20171105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20180311T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20181104T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20190310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20191103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20200308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20201101T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T191500
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260421T132712
CREATED:20190308T061618Z
LAST-MODIFIED:20190413T035655Z
UID:10000028-1555269300-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:15PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-715/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T190000
DTEND;TZID=America/Los_Angeles:20190414T203000
DTSTAMP:20260421T132712
CREATED:20190308T061406Z
LAST-MODIFIED:20190413T035723Z
UID:10000027-1555268400-1555273800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 7:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-700/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T184500
DTEND;TZID=America/Los_Angeles:20190414T201500
DTSTAMP:20260421T132712
CREATED:20190308T061331Z
LAST-MODIFIED:20190413T035811Z
UID:10000026-1555267500-1555272900@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 6:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-645/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T170000
DTEND;TZID=America/Los_Angeles:20190414T183000
DTSTAMP:20260421T132712
CREATED:20190308T064326Z
LAST-MODIFIED:20190413T035847Z
UID:10000030-1555261200-1555266600@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 5:00PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-500/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T164500
DTEND;TZID=America/Los_Angeles:20190414T181500
DTSTAMP:20260421T132712
CREATED:20190308T064111Z
LAST-MODIFIED:20190413T035750Z
UID:10000029-1555260300-1555265700@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:45PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-445/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190414T163000
DTEND;TZID=America/Los_Angeles:20190414T180000
DTSTAMP:20260421T132712
CREATED:20190304T215346Z
LAST-MODIFIED:20190413T035617Z
UID:10000024-1555259400-1555264800@epicureansb.com
SUMMARY:ESB Presents: Pico Burger Night with Chef Drew Terp @ Farmer Boy - 4:30PM Seating
DESCRIPTION:Hear ye\, hear ye!\nEpicurean Santa Barbara is bringing Chef Drew Terp’s sensational burgers to Santa Barbara for ONE NIGHT ONLY!\nIt is known that Pico in Los Alamos offers delicious upscale comfort food 5 nights a week. It is also known that Sunday night is reserved for Drew Terp’s Burger Night! \nOn Sunday\, April 14th\, Chef Drew will close his Los Alamos restaurant and travel south with the entire Pico team to Santa Barbara to take over the Farmer Boy Restaurant on upper State Street for Burger Night. \nHis menu will offer 3 burgers: 1) A Customized Regular or Vegetarian Burger\, which includes up to 5 toppings. 2) A weekly “Special” burger; in this case\, the Carnitas Burger\, with 10 oz. Beef patty\, house pork carnitas\, fried onions\, and a side of pork dirty rice; or 3) The infamous Dagwood Burger\, a sky-high burger topped with as many ingredients as Chef Drew can fit. And when it comes to toppings\, Chef creates everything in house\, from the bacon to the sauces\, ketchup\, condiments\, sides\, and of course the cookies and ice cream… \nRead on\, my friends….\nThese 3/4 pound tasty behemoths are crafted with a custom blend of ribeye\, short rib and brisket; and whose flavor is maximized by Chef’s perfected grilling technique. Would you expect anything less from a chef with a Michelin-star résumé? \n \nThe dinner event will offer a pre-purchased a la carte menu and multiple seating times. Interested in a full 3 course meal? Start the dinner with Chef Drew’s savory mixed mushroom salad with house bacon and Manchego (great for sharing\, and veggie option available!). Then enjoy your burger of choice which comes with a side salad (or for the special burger\, pork dirty rice*)\, and end the meal with a choice of 2 scoops of Chef Drew’s luscious homemade ice cream (Vanilla\, Espresso\, or Dulce De Leche)\, or a giant chocolate chip cookie (with Callebaut chocolate\, of course…did we not say he has Michelin creds?)\, accompanied by one scoop of ice cream. Or\, if you just want the burger and side in all its glory\, that is an experience in itself! \n   \n*Only the Special Carnitas Burger comes with the chorizo dirty rice. If opting for the Regular or Dagwood\, a side of the chorizo dirty rice can be added to the order. Vegetarian\, Vegan\, Gluten-Free and other allergies will be accommodated\, but must be included in registration.\n**Tax and Gratuity are included in price for all food items and Lumen wines. \nFarmer Boy will offer house wine\, local beer on tap\, soft drinks\, coffee and tea for purchase. BYOB is welcome. Corkage for the event is $10 per bottle. Hard liquor is not permitted. Cash only!\nWant to pair your picture perfect burger with the perfect wine?\nOpt to add a bottle of Lumen Wine\, specially chosen to pair with Chef Drew’s burgers\, and corkage will be waived! Your bottle will be waiting for you upon arrival for Burger Night! Lumen Wines is a a small-production winery in Santa Maria\, and is a collaboration between Pico owner Will Henry and winemaking legend Lane Tanner. The wines are made from the best cool-climate vineyards in Santa Barbara County\, following a regimen consistent with California’s early days of hands-on\, honest winemaking. The end results are wines that are livelier on the palate\, lower in alcohol\, and deeper in complexity. \n \nBar Seating:\nFarmer Boy has 15 bar seats. If you would like to be seated at the Bar (where you’ll likely get to chat with Chef Drew)\, please indicate this preference in registration. \nGroup Seating:\nIf you plan on dining with a group of individuals\, please have all guests indicate their preferred dining partners in the registration and plan on arriving at the same time to ensure you are seated together.
URL:https://epicureansb.com/event/pico-burger-night-with-drew-terp-farmer-boy-430/
LOCATION:Farmer Boy Restaurant\, 3427 State St.\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/IMG_6377.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4400429;-119.7373433
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Farmer Boy Restaurant 3427 State St. Santa Barbara CA 93105 United States;X-APPLE-RADIUS=500;X-TITLE=3427 State St.:geo:-119.7373433,34.4400429
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190411T173000
DTEND;TZID=America/Los_Angeles:20190411T193000
DTSTAMP:20260421T132712
CREATED:20181129T183112Z
LAST-MODIFIED:20190313T150235Z
UID:10000159-1555003800-1555011000@epicureansb.com
SUMMARY:Winemaker Evening: Stanley Barrios of TOP Winery
DESCRIPTION:Join us for an evening with Stanley Barrios of TOP Winery! \nEnjoy a fantastic evening of wine and appetizers with one of California’s rising stars\, winemaker Stanley Barrios of TOP Winery. TOP specializes in hand crafted Rhone varietal wines from westside Paso Robles. \nStanley Barrios was born and raised in Los Angeles\, California. He was influenced by music\, art\, and food and could have easily entered into any of those occupations; until he discovered wine. His love for wine began with Napa Valley Cabernets\, but after being introduced to the Rhone varietals of Paso Robles\, he was a changed man. He admired the people\, culture and energy of Paso Robles\, and eventually the region became his primary focus in wine collecting. \nBy his mid-twenties\, Stanley had become a wine connoisseur and collector. While traveling\, he would seek the opportunity to speak with winemakers\, picking their brains on the winemaking process; how clone selections\, elevations\, soil types\, trellising systems\, and yields play a roll on a wines identity. The fascination of such complex nuances was intriguing to him. Realizing wine collecting was more than a hobby\, his love and respect for wine inspired him to make his own. \nAfter working in the cellar for Nick Elliott at Nicora Winery in Paso for a year\, Stanley put into practice the skills he garnered from his apprenticeship\, his travels\, as well as what he had learned himself as a connoisseur\, to craft the wines for TOP. In just a few short years\, Stanley has already made an impression on the Paso wine community\, with his 2014 vintage of wines all scoring above 92+ points from Jeb Dunnuck! Not bad for his first release! TOP wines are gaining tremendous popularity with nearly every bottle spoken for by his member list\, and at only 800 cases of his 2016 vintages produced\, enthusiast and collectors alike are taking note of his wines.   \n \nStanley also works closely with wife Elena Martinez. Elena was first introduced to wine while working in hospitality. While living in Oregon\, she developed an understanding and appreciation for the diversity and expressiveness of different wine regions. Stanley and Elena named the winery TOP because the spinning top symbolizes their life together and the goals they wish to achieve. It is a metaphor reminding them to keep their balance. This concept signifies the bumps in the road or challenges each of us encounters trying to achieve our aspirations. This path that is always in motion represents not only Stanley and Elena’s life but also the balance and interpretation they choose for their wines. \n “Come for the wine\, stay for the winemaker\, leave with a bottle!” \n \nWines\n2017 Axis | Grenache Blanc\n75% Grenache Blanc\, 25% Roussanne – $42 Retail\n2016 Inertia | GSM\n45% Grenache\, 41% Syrah\, 11% Mourvedre\, 3% Roussanne – $62 Retail\n2015 Syrah | Edna Valley | Adelaide District \n100% Syrah  – $57 Retail\n2016 Exert | Syrah\n95% Syrah\, 3% Roussanne\, 2% Tannat – $62 Retail\nThe Winemaker evening takes place in a very special and unique Santa Barbara home with a view like no other. This modern home\, with its large arched glass walls\, features an unusual panoramic northern view looking across the bay; from Ventura in the east\, along the mountains past the 154 San Marcos pass\, to Gaviota in the west. Truly a sight!
URL:https://epicureansb.com/event/winemaker-evening-stanley-barrios-top/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/11/1491968443106.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.406543;-119.7137061
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=La Coronilla Private Residence La Coronilla Drive Santa Barbara CA 93109 United States;X-APPLE-RADIUS=500;X-TITLE=La Coronilla Drive:geo:-119.7137061,34.406543
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190329T180000
DTEND;TZID=America/Los_Angeles:20190329T220000
DTSTAMP:20260421T132713
CREATED:20190215T200554Z
LAST-MODIFIED:20190314T135354Z
UID:10000023-1553882400-1553896800@epicureansb.com
SUMMARY:ESB and The Coterie Club Dinner Collaboration
DESCRIPTION:The sounds of a piano and distant conversation swell as you walk towards an unmarked entrance…Candles are flickering\, wine is flowing\, aromas of sensory delights wafting in the air….welcome\, my friends…to…\nThe Coterie Club!\nThe Coterie Club is an underground restaurant pop-up founded by Nick Bodden whose events range from Fine dining avant-garde\, to mid-century modern haute cuisine\, to nostalgic soul food cook outs. The Coterie Club is collaborating with Epicurean Santa Barbara to offer an exclusive\, contemporary and elegant experience for our members supported by an all-star winemaker\, Bret Urness of Levo Wines. A progressive and chic\, yet refined and enlightening dining experience like no other in Santa Barbara. \nAt the start of the evening\, you might delight in a raw bar with freshly shucked oysters upon request. You may swoon to the tunes of live musicians in the corner\, and of course\, relish in a five course dinner\, with dishes like charred cabbage with horseradish\, almonds\, and fennel pollen\, scallops with sumac\, green tomatoes\, and apple balsamic\, or NY Sstrip with charred leeks\, and demi-glace; paired with free-flowing wine\, and and more…Winemaker Bret Urness will be in joining us for the dinner\, pouring his latest vintages for the event. \nIn this celebration of food & thought\, you will not only enjoy delicious food and wine\, but also a unique atmosphere\, exquisite ambience\, and other sundry elements that make The Coterie Club a noteworthy enterprise…\nJoin us\, won’t you?\n  \nChef Nick Bodden has Michelin-starred kitchen experience and has worked closely with notable restaurants and talent including Chef Jonas Offenbach (NYC’s Gramercy Tavern/Contra); and was a driving force behind the development of Anejo TriBeCa for Angelo Sosa (Top Chef/Iron Chef) and Meta Singapore. His professional career includes working in restaurants such as April Bloomfield’s The Breslin\, Bouchon Santa Barbara\, and Jimmy Tchnnis’s Swallow East in Montauk Long Island.\n \nLevo Wines recently received marks in the high 90’s from Jeb Dunneck. Bret crafts his wines in Tin City\, Paso Robles\, where he concentrates on buying the best fruit possible\, mainly focusing on Ballard Canyon & surrounding Rhone vineyards of  the Santa Ynez Valley\, Los Alamos\, and Santa Maria. In addition to making great juice\, Levo is know for their creative and fun labels that exemplify his excitement for soulful winemaking. Matt Kettmann of Wine Enthusiast states that Bret Urness is among “A group of cult winemakers are flouting tradition and pioneering their own path. The result? Some of the most interesting wines being made in California.”
URL:https://epicureansb.com/event/esb-and-the-coterie-club-dinner-collaboration/
LOCATION:The Coterie Club\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/02/original-b4b5fe4876da46af.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190327T163000
DTEND;TZID=America/Los_Angeles:20190327T183000
DTSTAMP:20260421T132713
CREATED:20190315T143716Z
LAST-MODIFIED:20190717T225833Z
UID:10000164-1553704200-1553711400@epicureansb.com
SUMMARY:Wine Down Wednesday at Rosewood’s Miramar Beach Bar
DESCRIPTION:Relax and “Wine Down” with ESB members and guests for our first Wine Down Wednesday at the brand new Miramar Beach Bar in the Rosewood Miramar Beach Resort.\nTo continue the celebration and welcoming of Michelin Starred Chef Massimo Falsini\, ESB is hosting this event at the newly-opened location. For this private event with no-host bar\, Chef Massimo and his team will craft six appetizers to be passed throughout the evening\, and guests are welcome to order beverages from the no-host bar. ESB has hosted Chef Massimo twice since his arrival\, and now this is an opportunity to visit Chef on his home turf! This Wednesday just got a lot better. Oh\, and don’t forget to stay for the prize drawing. \nInspired by a luxurious sailing vessel\, the Miramar Beach Bar features highly varnished wood\, copper and stainless-steel detailing. The location presents a memorable oceanfront venue for guests to socialize over activities including shuffleboard and fireside conversation\, under glittering festoon lights on the outdoor deck.
URL:https://epicureansb.com/event/wine-down-wednesday-at-rosewoods-miramar-beach-bar/
LOCATION:Rosewood Mirarmar Beach\, 1759 S Jameson Lane\, Montecito\, CA\, 93108\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/03/wd-SB-logo-4_Artboard-4.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4207142;-119.6257641
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Rosewood Mirarmar Beach 1759 S Jameson Lane Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1759 S Jameson Lane:geo:-119.6257641,34.4207142
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190321T183000
DTEND;TZID=America/Los_Angeles:20190321T203000
DTSTAMP:20260421T132713
CREATED:20190117T205049Z
LAST-MODIFIED:20190315T145123Z
UID:10000021-1553193000-1553200200@epicureansb.com
SUMMARY:ESB Cigar Night: Rolling Demonstration
DESCRIPTION:…It’s said that Mark Twain smoked as little as 22 cigars a day. He was supposedly quoted as saying…\n“If smoking is not allowed in Heaven\, I shall not go.”\n For this educational\, interactive and eye opening event (suitable for cigar smokers and non-smokers alike)\, ESB is bringing in Edward Carmona\, a LA-based Torcedor (Cuban for “one who twists”) who specializes in the art and craft of cigar rolling. \nOur own Master Cigar roller will guide guests through the craft of cigar rolling\, and all will observe cigars being created right in front of their eyes (while enjoying cigars and beverages).  After the demonstration\, cigars will continually be crafted and even customized by strength\, flavor\, or by beverage pairing. Those brave enough will even have the opportunity to hand roll their own\, (even the non-smokers).The assortment of cigars will include an array of styles\, blends and strengths\, including the full-bodied Aged Maduro dark wrappers. With a focus on the cuban style\, Edward will explain the history and art of cigar making\, from the blends and fillers\, styles\, types of leaves and wrappers\, to the range of flavors from light to dark\, and light-bodied to deeper-bodied. El Canito Cigars are made with a quality blend of premium tobacco leaves from the Dominican Republic\, where some of the highest quality tobacco is grown. This ensures the quality of the tobacco and an aromatic and flavorful smoke of their Natural and Connecticut Shade as well as their Maduro cigars. \nThere are two ticket options for this experience\, the Full Cigar Experience and the Social Expericene (non-smoking). Those who opt for the full Cigar Experience will receive two cigars throughout the evening: one to smoke during the event and demonstration\, and another to either take home\, or smoke that evening as well. Additional cigars may be purchased at the event! ESB will provide a variety of alcoholic and non-alcoholic beverages\, as well as small bar bites. The spirit selection will be based on the evening’s cigar selection\, and will include Whiskeys\, Liqueurs\, and other Spirits; to ensure harmony between cigars and beverages. \nWhether you are a seasoned cigar-smoker\, or a friend or significant other to one who appreciates this century old art form\, join us for this educational\, fun\, and social evening.
URL:https://epicureansb.com/event/esb-cigar-night-rolling-demonstration/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cigars,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/01/22.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190316T150000
DTEND;TZID=America/Los_Angeles:20190316T170000
DTSTAMP:20260421T132713
CREATED:20190104T172143Z
LAST-MODIFIED:20190315T130228Z
UID:10000161-1552748400-1552755600@epicureansb.com
SUMMARY:The Creative Vegetarian: Middle Eastern
DESCRIPTION:Maximize flavor without meat! \nThe series continues…  \nIn this social demonstration led by Renee Martin\, guests will observe the creation of vegetarian dishes featuring the robust flavors of the Middle East. Learn how unique ingredients such as pomegranate molasses\, Za’atar\, and ras el hanout\, and other exotic spices and techniques can elevate vegetarian dishes to a new level. A variety of small plates will be passed in between the demonstrations\, and ESB will provide adult beverages.
URL:https://epicureansb.com/event/the-creative-vegetarian-middle-eastern/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/01/128-9-salad-ii.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190303T173000
DTEND;TZID=America/Los_Angeles:20190303T213000
DTSTAMP:20260421T132713
CREATED:20190114T235037Z
LAST-MODIFIED:20201218T160533Z
UID:10000163-1551634200-1551648600@epicureansb.com
SUMMARY:Chef's Table Dinner with Chef Massimo Falsini
DESCRIPTION:The Perfect Blend: Italian Spirit + California Flavor \nChef’s Table with Chef Massimo Falsini\, featuring Winemaker Alison Thomson of L.A. Lepiane Wines\nFrom farm to kitchen…join us for a special Chef’s table dinner…At this exclusive member’s only event\, Michelin Starred Chef Massimo Falsini is collaborating with ESB once again to offer members an immersive and enlightening dinner experience. Through its design as a progressive event it embodies the three key ESB ideologies: Experience\, Exploration & Education. This will be an unforgettable and one-of-a-kind culinary experience\, not to be missed! \n \nReception and Open Kitchen \nDuring this interactive reception\, guests are invited to enter the kitchen\, engage in conversation with Chef Massimo as he assembles appetizers and prepares elements for the dinner to follow. \nMulti-Course Plated and Family Style Menu\nFollowing the reception and passed hors d’oeuvres will be a combined plated and family-style 7-course menu exploring chef Massimo’s personal connection to his Italian upbringing\, his passion for local ingredients\, and his enthusiasm for the culinary traditions of the Central Coast. This dinner will feature dishes that are not only on the menu at his fine dining restaurant\, but also those that have been inspired by the open minds (and palates) of the members of Epicurean Santa Barbara. Guests will find the courses range from timeless to modern; flavors classic to bold; techniques ancient to cutting-edge\, all executed through the mastery and vision of a true culinary artist. \nAnd what is a dinner without a little….wine?\nJoining us at Chef Massimo’s Dinner will be Winemaker Alison Thomson of L.A. Lepiane Wines! Alison’s winemaking style applies traditional Italian methods with the fresh\, bold characteristics that make California winemakers legendary. Just as Chef Massimo’s menu is an amalgamation of his Italian heritage\, technique\, and experience\, Alison’s wines reflect her Italian ancestry with the modernity of California winemaking. In all aspects\, this dinner celebrates the blend of Italian tradition and California style! Additionally\, Alison Thomson is the winemaker for Two Wolves’ Wine (Alicia Moore’s\, a.k.a. Pink’s wine label). Alison’s love for winemaking began in Barolo\, Italy\, where she met the legendary Angelo Gaja and tasted nebbiolos from as far back as 1989. The next year\, she returned to Piedmont for an internship under Sergio Germano\, and later worked a harvest at Sine Qua Non with winemaker Manfred Krankl. Her career continued at Palmina Wines\, where she made Italian varietal wines under Steve Clifton from 2008 to 2011\, and eventually to Samsara as well.  \nphoto by Paul Wellman \nIn her own words…. \n“L.A. Lepiane Wines was established in 2013 with the simple goal of crafting vibrant\, exciting\, balanced wines made by my own two hands. The name of my project is a nod to my great grandfather\, Luigi A. Lepiane\, who came from Piane Crati in Calabria\, Italy with a dream of making a successful life for his family in the New Country. He settled in California\, where he established his own winery\, L.A. Lepiane. Three generations later\, that deep Calabrian love of food and family guided me through my education and career. While earning my master’s degree in Viticulture from U.C. Davis\, I jumped at the chance to work for one of the top wine producers in Barolo\, Italy\, making some of the best wines in the world. Now at home in Santa Barbara\, California\, I have embraced the region’s unique ability to grow Barbera and Nebbiolo\, alongside more well known grapes like Grenache. I dedicate these wines to my great grandfather’s memory\, my family\, and to you and your dinner table.” \nAlison’s elegant and expressive Italian varietals will be paired with Chef Massimo’s Multi-course dinner. Included in Lepiane’s portofolio is a Barbera (from Walker Vineyard)\, Grenache (Black Oak Vineyard)\, and Nebbiolo (Sisquoc Vineyard)\, and even a co-fermented Nebbiolo-Barbera blend in the Langhe style. Her wines have received rave reviews\, including food & wine critic Darrell Corti  who described her 2013 Nebbiolo as “the most expressive and best varietally typical nebbiolo wine I have tasted in California. If this 2013 wine is an example\, Alison Thomson will go far in winemaking in California.” \nMENU\nPassed Canapes\nSeppia Ink Cracker\, Vermillion Ceviche\, “Hilltop Farm” Avocado\nTwice Baked Wiser Farm Potato\, Mushroom Duxelle\nMini Dungeness Crab cake\, Old Bay Aioli’\nZuppa\nChilled herbed sweet pea soup\nDrake Goat cheese froth\, Pinot noir Pickled Fennel\nInsalata\nCharred “Garden Of… Farm” Treviso\nAged Balsamic\, Roasted “Root Farm” Pickled Beets\, Apple 3 ways: Butter\, Pickled & Crisps; Mache\, Agrumato\nPrimi in Famiglia\n“Wiser Farm” Potato Gnocchi\nSan Marzano Passata\, “Double 8 Ranch” Buffalo Mozzarella\, 30-Month Aged Parmigiano Reggiano\nConchigliette\n“Hope Ranch Farm” Mussels\, Broccoli Rabe\, Cave Aged Pecorino Toscano\nSecondi in Famiglia\nWhole Roasted Baja Kanpachi with Salsa Verde\nSeared Wagyu New York Striploin\nSides\nTuscan Potatoes\, Mt. Olive Asparagus with Maple Hollandaise\nDolci\nTiramisu’ Tradizionale\nJoin us for a glorious evening!  \nGluten Free and Vegetarians will be accommodated. Please include details in registration.
URL:https://epicureansb.com/event/dinner-event-with-michelin-starred-chef-massimo-falsini/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/01/untitled-172-of-252-HDR.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190227T173000
DTEND;TZID=America/Los_Angeles:20190227T193000
DTSTAMP:20260421T132713
CREATED:20181129T181407Z
LAST-MODIFIED:20190221T043245Z
UID:10000160-1551288600-1551295800@epicureansb.com
SUMMARY:Winemaker Evening: Matthias Pippig of Sanguis
DESCRIPTION:Join us for an evening with Matthias Pippig of Sanguis Wines!\nKickstarting our 2019 Winemaker Evening series is Matthias Pippig\, owner and winemaker at Sanguis Wines\, Santa Barbara. Sanguis is a premier boutique winery that specializes in an eclectic Rhône and Bordeaux style blends. Pippig changes blends yearly in his wines\, hand sorts each wine and never makes the same wine twice. Many of his wines weigh in at over 15% alcohol\, but they do not present as highly alcoholic. These wines are sourced from some of the best vineyards in the Santa Barbara and Central Coast area.Most recently the 2015 “Bossman” earned Sanguis 97 pts from Jeb Dunnuck!  \nLatin for blood\, Sanguis was founded by the German-born Matthias Pippig. Pippig has previously worked as a wine importer for Marc DeGrazia Selections\, and Estate Wines\, winemaker at Grassini Family Vineyards\, as well as a stint at the famous Le Brea Bakery. A food-industry marketing consultant by training\, Pippig’s operation is quite similar to that of his motorcycle-riding buddy and former La Brea Bakery boss Manfred Krankl\, the celebrated cult winemaker of Sine Qua Non. If you haven’t had the chance to try his wines\, you are in for a serious treat. What many do not know is that Matthias is a skillful chef in his own right. At his own Winemaker Evening\, Matthias will not only be featured as Winemaker\, but also as Chef\, as he is collaborating with ESB to create his ideal food pairings for his wines. \n\nSuperstar winemaker\, Mattias Pippig\, crafts some stunning wines out of Santa Barbara County. – Washington Wine Blog \n\n\nWines for the evening:\n2015 See Through ($50 retail)\n2015 Verve – 95 pts – ($80 retail)\n2015 The Modern – 95 pts – ($80 retail)\n2015 Bossman – 97 pts – ($80 retail) \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”\nIn 2004\, when Jamie and I decided to start Sanguis\, there was just the two of us\, and a shared vision for making wines that aim to capture nature’s beauty through our sense of aesthetics. Today\, we are fortunate to share this vision with our motley but tight crew working with us in the vineyards and the most beautifully functional converted warehouse in Santa Barbara’s industrial zone and with the many enthusiastic supporters who have joined our club and mailing list since then.  Learn more about Sanguis Wines! \n\n  \nWine of extraordinary character\, complexity\, and balance is a product of place\, time\, and the people who engage in the process of growing and making it\, their discipline and willingness to take risks and improvise. When you play a wrong note\, it is the next note that makes it good or bad.\n—Miles Davis \nThe Winemaker evening takes place in a very special and unique Santa Barbara home with a view like no other. This modern home\, with its large arched glass walls\, features an unusual panoramic northern view looking across the bay; from Ventura in the east\, along the mountains past the 154 San Marcos pass\, to Gaviota in the west. Truly a sight!
URL:https://epicureansb.com/event/winemaker-evening-matthias-pippig-sanguis/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/logo_sanguis_home.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.406543;-119.7137061
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=La Coronilla Private Residence La Coronilla Drive Santa Barbara CA 93109 United States;X-APPLE-RADIUS=500;X-TITLE=La Coronilla Drive:geo:-119.7137061,34.406543
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190217T180000
DTEND;TZID=America/Los_Angeles:20190217T203000
DTSTAMP:20260421T132713
CREATED:20181113T170839Z
LAST-MODIFIED:20190216T171802Z
UID:10000014-1550426400-1550435400@epicureansb.com
SUMMARY:Yunnan Cuisine Dinner with Georgia Freedman
DESCRIPTION:Food Writer and Cookbook Author Georgia Freedman is leading ESB members on a unique culinary and cultural tour by preparing recipes from her newest cookbook: Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province. \nAs the Managing Editor for the award-winning food magazine Saveur\, Georgia and her husband lived in the Yunnan Province of Southwestern China\, where she studied the food cultures of the dozens of minority groups that populate that unique corner of the world. After traveling extensively through the Yunnan Province\, learning about the cuisine that has influences from Burma\, Myanmar\, Vietnam and Thailand\, Georgia collected recipes and stories that she has compiled into this cookbook. \nLearn about Yunnan cuisine and the culture\, and enjoy a two-course family style dinner\, featuring a variety of hot and cold dishes from the cookbook. Georgia will share her stories & cooking tips with the members\, and is offering a discount on the Cookbook when purchased with the event. \nDishes will include:\n1st Course (cold dishes)\nCold Rice with Beef\nGhost Chicken\nCucumber with Peanuts\nMulti-Colored Sticky Rice\n2nd Course (hot dishes)\nSteam Pot Chicken Soup\nStewed Beef with Sour Bamboo and Mint\nShao Kao Style Stuffed Eggplant\nStir-Fried Okra and Pressed Tofu\nStir-Fried Mushrooms with Sichuan Peppercorn Oil\nSteamed Rice…and more. \nBYOB (Bring Your Own Beverage)\nYunnan is the other China\, the place where the culture of the Han majority gives way to the traditions and histories of the country’s minorities. The province is the most diverse part of China culturally\, biologically\, and meteorologically. \nIt is a region of delicious foods. The area’s biodiversity and the many cultures thriving in this tiny bit of the world have come together to create a wide variety of food traditions. In addition to its amazing wealth of mushrooms\, the region is famous for its hams\, which rival those of Italy; its pickled vegetables\, which are especially popular in the province’s central regions; its many kinds of edible flowers\, which are cooked in soups and stir-fries; and its spicy chiles and Sichuan peppercorns. The province offers a seemingly endless array of things to eat\, and people from all over China travel there to enjoy its marvelous foods. In a food-obsessed country\, Yunnan is the food destination everyone wants to visit. \nCookbook Excerpt \nHowever\, there is really no such thing as “Yunnan food.” The province is so diverse that it contains a number of distinct styles\, each a reflection of a particular area’s natural resources and the cultural practices of the people who live there. In the tropical areas in the south\, grilled foods are common\, and most dishes are flavored with fresh herbs and searingly spicy chiles. Grilled foods and raw vegetable salads are also popular to the west\, along Yunnan’s border with Myanmar\, but the dishes there also reflect the influences of cross-border trade\, and many foods resemble Burmese dishes. In the east\, where Yunnan borders the provinces of Guizhou and Guangxi\, the food is milder and includes ingredients more commonly found in southern China\, while up north\, on the edge of the Tibetan plateau\, you’ll find hearty cold-weather foods as well as traditional Tibetan dishes like yak-filled momos. And in central Yunnan\, cooks combine these styles with flavors popular in nearby Sichuan\, adding lots of pickled vegetables\, dried chiles\, and Sichuan peppercorns to the mix. \nJoin us for a unique\, educational\, and interactive evening!
URL:https://epicureansb.com/event/yunnan-cuisine-dinner-with-georgia-freedman/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/11/south-6.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190214T180000
DTEND;TZID=America/Los_Angeles:20190214T203000
DTSTAMP:20260421T132713
CREATED:20181228T181354Z
LAST-MODIFIED:20190127T235539Z
UID:10000155-1550167200-1550176200@epicureansb.com
SUMMARY:Champagnes\, Cremants and Raclette
DESCRIPTION:Celebrate February 14th with two essential Valentine’s day traditions: Champagne and Oooey Gooey\, Cheese…\n No\, Not Fondue\, but Raclette!…Ah\, two of Europe’s Greatest imports tangled together for a ESB Valentine’s day Rendezvous…How lovely….and delicious.\nStart the evening off with a tasting of boutique Champagnes and cremants\, hand-selected by ESB founders and board members (all available for purchase). The sparkling wines are from highly rated purveyors from the Champagne region\, with many producers who are certified from the European Union as Organic or Biodynamic. In addition they represent of wide range of styles and price points. These small batch champagnes are all elegant and approachable\, yet each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking techniques. \nCremants/Champagnes include:\nChâteau de Brézé – NV Cremant de Loire\, Blanc ($24)\nThierry Richoux – NV Cremant de Bourgogne ($35)\nRemi Leroy – NV Champagne\, Brut Rose ($68)\nGratiot-Pillière – NV Champagne\, Brut Tradition ($37)\nVincent Charlot – 2011 Champagne\, L’Or des Basses Ronces ($98)\n\nAt some point in the evening\, proceed towards the Raclette….\nRacelette is a Swiss cheese known just as much for its nutty\, full sweet \, and ridiculously creamy flavor as it is for its visual appeal. A half wheel of this cow’s milk cheese is placed in a Raclette Melter\, where a heat source melts the top of cheese into a bubbly\, oozy\, and crusted layer. \n \nLong ago Swiss laborers placed their cheese close to the fire until the cheese started to melt. Closely imitating this is the heating unit in a Raclette Melter.\nGuests will build a plate from a variety of vegetables\, breads\, meats\, cornichons\, and fruit. Once the cheese is ready\, it is then scraped off with a knife\, and cascaded over the accompaniments. ESB will have its own “Racletteur” present from C’est Cheese to serve guests a creamy scrape of cheese over their plates. \nThis event is an educational tasting\, a communal\, social dining experience\, and an indulgent and fun way to celebrate Valentine’s day.
URL:https://epicureansb.com/event/champagnes-cremants-and-raclette/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/12/champagne.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20190208
DTEND;VALUE=DATE:20190211
DTSTAMP:20260421T132713
CREATED:20181130T162648Z
LAST-MODIFIED:20190120T163227Z
UID:10000158-1549584000-1549843199@epicureansb.com
SUMMARY:Wine & Dine Weekend in Paso Robles
DESCRIPTION:The ESB Founders are leading guests on a one of a kind wine experience in Paso!\nFrom Friday\, February 8th to Sunday\, February 10th\, a small group of ESB members will visit 7 top-rated wineries in Paso Robles. Several of these wineries\, including “members only” wineries like Law\, Denner\, Torrin\, and L’Aventure\, are planning special cellar\, library\, or estate tastings specifically for our members. \nThe registration fee for this excursion includes all wine tastings\, Friday and Saturday night dinner (wine included)\, Saturday lunch\, full transportation for Saturday’s events\, and Sunday Brunch. Guests are responsible for travel to and from Paso\, their accommodations\, and Saturday breakfast. ESB has acquired discount rates for two recommended hotels in the area. Throughout this excursion ESB Team will provide water & snacks\, and will assist in the transport and care of all members’ wine purchases.\nThe afternoon will start on Friday 1:00pm\, with a private tasting at Denner Vineyards at their exquisite tasting room and beautiful views. The original 96-acres of vineyards were designed and planted by John Crossland of Beckstoffer fame; and most recently the 2015 Ditch Digger and 2015 Dirt Worshipper were both awarded 95 points by Robert Parker. Following Denner will be Tablas Creek Vineyard\, where Jason Haas\, son of Tablas Creek Vineyard founder and renowned importer Robert Haas\, will lead guests through a private Estate tasting and brief tour of the barrel room.Friday and Saturday night dinners have been arranged for the group and all wine and food are included in the registration fee. Rather than prix fixe\, the menus have been designed to allow guests to order multiple courses\, share dishes\, and customize their meal based on their diets and personal tastes; (in the true Epicurean fashion). ESB will also bring some special wines to share with guests at both dinners\, and guests’ transportation has been arranged to and from their hotels.\nOn Saturday\, guests have the option of purchasing breakfast at their respective hotels\, or neighborhood restaurants. At 9:30 am all guests will be picked up for a day of tasting. The first stop is Law Estate Wines\, and their visually spectacular tasting room overlooking the 100% estate grown Law Family Vineyard. Assistant Winemaker Phillip Pfunder\, is personally designing “a memorable tasting experience” for the group. Following Law is L’Aventure\, where Chloe Asseo\, Winemaker Stephan Asseo’s daughter\, has also arranged for a cellar walk-through and special library pour. Following the tasting\, members will have a family style lunch comprised of artisan charcuterie\, cheeses\, and antipasti\, to enjoy with L’Aventure’s wines courtesy ESB. With bellies satiated and palettes inspirited\, we will finish the day with a private tasting with Winemaker Orion Stang of Dilecta\, whose interior facade features incredible post-modern artwork by his mother. Orion’s experience working under Eric Jensen of Booker\, and his culinary training makes him one of our favorite under-the-radar winemakers of the region. Following Dilecta\, we’re planning to sneak in a special visit to Jacob Toft Wines\, time permitting!On Sunday morning\, guests will pack up and meet at Thomas Hill Organics for brunch. (And what’s brunch without a little Rosé or Sparkling Wine?). After brunch will be the final winery of the weekend: Torrin Wines. Guests will taste through Viquel and Scott Hawley’s Lagom and highly sought after Torrin Wines in their brand new state-of-the-art tasting room\, looking over the Willow Creek District.The tasting at Torrin concludes the trip! Guests can opt to drive back to Santa Barbara or stay in town to visit one or more wineries. Amy and Keith plan to make the most of the weekend and visit one additional tasting room\, Booker\, and end the weekend with Burger Night at Chef Drew Terp’s restaurant\, Pico\, in Los Alamos. Join us\, won’t you? \nRECOMMENDED HOTELS\nUpon registration\, ESB will send codes and instructions for discounted rates\nAdelaide Inn – The Discount rate of $138.60/night\nAdelaide in offers humble\, yet spacious and comfortable accommodations and great service. This is an ESB favorite. The Adelaide Inn has set aside Executive King rooms and Double Queen rooms for Feb 8.-Feb 10\, 2019. \nAllegretto Resort – Discounted rate of $239/night \nAllegretto Resort is a luxurious hotel whose luxurious architecture and design is inspired by Ancient Rome and the Far East. Also on site is the Allegretto tasting room\, which is a great way to start the day if you arrive early. \nHotel Au Cheval – $525/night\nHotel Au Cheval is a boutique luxury hotel with only 16 rooms\, just off Paso Robles’ historic town square. It has thoughtfully designed and refined accommodations\, and fine dining options. Enjoy the outdoor wood- burning fireplaces with complimentary S’mores service in the evening\, as well as the Library\, Spa Treatment and Pony Club Wine Bar. Very limited availability. Walking distance from Hotel Au Cheval is Herman Story’s tasting room\, which is a great way to start the day if you arrive early. \nQuestions? Email amy@epicureansb.com\nLaw Estate Wines \nDowntown Paso Robles \nL’Aventure Vineyards \nDenner Vineyards
URL:https://epicureansb.com/event/wine-dine-weekend-in-paso-robles/
LOCATION:Paso Robles\, Spring St & 12th St\, Paso Robles\, CA\, 93446\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Lunch,Travel,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/11/Screen-Shot-2018-11-30-at-8.09.49-AM.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:35.6266678;-120.6913823
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Paso Robles Spring St & 12th St Paso Robles CA 93446 United States;X-APPLE-RADIUS=500;X-TITLE=Spring St & 12th St:geo:-120.6913823,35.6266678
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190202T150000
DTEND;TZID=America/Los_Angeles:20190202T180000
DTSTAMP:20260421T132713
CREATED:20181128T234353Z
LAST-MODIFIED:20190121T175531Z
UID:10000020-1549119600-1549130400@epicureansb.com
SUMMARY:Elegant French Cooking Made Easy
DESCRIPTION:Join Judy Astbury to learn elegant and approachable French techniques\, and enjoy small plates and adult beverages. Guests will observe how to create classic dishes such as Pâte à Choux (Gougeres)\, Poulet au Sauté\, (Breaded\, sautéed chicken cutlet) Mother Sauces (Mornay and Béchamel)\, and of course\, quintessential Soufflé Au Chocolat.
URL:https://epicureansb.com/event/elegant-french-cooking-made-easy/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/gougeres-3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190124T180000
DTEND;TZID=America/Los_Angeles:20190124T210000
DTSTAMP:20260421T132713
CREATED:20181118T162929Z
LAST-MODIFIED:20190124T003619Z
UID:10000016-1548352800-1548363600@epicureansb.com
SUMMARY:Wild Game Meat Dinner with Chef Drew Terp
DESCRIPTION:Venture into the world of Exotic meats with Chef Drew of Pico Restaurant\, Los Alamos!\nChef Drew will feature a multi-course meal of ambitious preparations of wild game meats such as elk\, bison\, reindeer\, pheasant\, boar and grouse specifically for ESB members.    \nThere are many benefits in eating game meats…one of the main benefits is that it is one of the most healthiest meats available. It’s very low in cholesterol\, calories\, and is very lean (low in fat). It’s also high in protein\, iron and vitamin B\, yet low in saturated fat. The fat that is in game meat is Omega 3. Wild game\, such as venison\, has an optimum ratio of Omega-3 to Omega-6 fatty acids\, making game one of the healthiest sources of good fat. All game is naturally organic\, hormone and antibiotic free\, rather their diets are natural which also contributes to its distinctive delicious taste. They’re not genetically modified or in any other way unnaturally “enhanced.”  \nThis event will be held in a private home in Santa Barbara and will offer an optional wine pairing featuring highly rated wines\, hand selected to enhance the great flavors of wild game meats. BYOB is also welcome.  \n\nWild game is the original sustainable\, free-ranging\, grass-fed meat.\n\n \nAbout the chef! \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.
URL:https://epicureansb.com/event/wild-game-meat-dinner-with-chef-drew-terp/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/DeerNZ25-copy-5b5905d546e0fb0078d50ac2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190120T150000
DTEND;TZID=America/Los_Angeles:20190120T180000
DTSTAMP:20260421T132713
CREATED:20181129T002524Z
LAST-MODIFIED:20190118T140454Z
UID:10000154-1547996400-1548007200@epicureansb.com
SUMMARY:Epicurean Culinary Test Kitchen
DESCRIPTION:Introducing the Epicurean Culinary Test Kitchen\nIn keeping with our mission of providing food and wine education\, Epicurean Santa Barbara is creating the Epicurean Culinary Test Kitchen! This culinary workshop brings together 5-6 intermediate to advanced home cooks who will each create a dish based on a chosen recipe. \nThink of all the recipes you wish you could make\, but haven’t found the time or occasion to make them! The ESB Test Kitchen gives chefs the opportunity to test a new interesting recipe in the company of fellow hobbyist cooks. Enjoy a glass of wine or cocktail\, observe and learn each others’ tricks and techniques\, and then sample each other’s dishes!  No pressure here…Some recipes will be winners and some will be duds. The best recipes we’ll share with club members with chefs’ notes\, so that others can expand their horizons as home chefs!Each ESB Test Kitchen Workshop is open to 4-5 attendees. Guests will register for an appetizer\, starter\, main\, side\, or dessert. They will bring with them all ingredients for their dish. If recipes require substantial prep (i.e. brining\, curing\, etc…) those preparations should be done in advance. The host will provide the kitchen\, tools\, culinary knowledge\, and will reach out to guests before the event to ensure they have all the required tools needed (i.e. blender\, wok\, meat grinder). ESB Staff will be on hand to assist in set-up\, clean-up\, stirring\, chopping\, mashing\, wine pouring\, or other culinary tasks. Our first Test Kitchen will be hosted by Judy Astbury! \nHappy Cooking!\nP.S. If you would like to host an ESB Test Kitchen in your own home\, please reach out to amy@epicureansb.com.
URL:https://epicureansb.com/event/epicurean-culinary-test-kitchen/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Test Kitchen
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2017/10/esb-cooking-class.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190118T173000
DTEND;TZID=America/Los_Angeles:20190118T203000
DTSTAMP:20260421T132713
CREATED:20181120T065412Z
LAST-MODIFIED:20190118T185241Z
UID:10000018-1547832600-1547843400@epicureansb.com
SUMMARY:Blind Wine Tasting and Fellowship Dinner
DESCRIPTION:Put your palate to the test at ESB’s Blind Wine Tasting & Fellowship dinner! \nGuests will come together to enjoy a “Fellowship Dinner”\, where each guest brings a food item (starter\, side\, or entree) to share family style…i.e. Potluck and sit down blind wine tasting of 6 red Rhone varietal wines. Members will gather\, taste three single varietals\, enjoy dinner\, then proceed to a blind tasting where palates and red wines will be put to the test. Don’t want to cook? No problem! Call up our friends at C’est Cheese\, Tino’s or Whole Foods and have them put together a cheese\, charcuterie\, or apertivo platter; or order a dish from your favorite restaurant to share with friends. \n\nThe theme of this blind tasting is: high quality Rhone varietal red blends vs. pure Rhone red varietals. Can you tell the difference between a 100% Syrah\, Mourvèdre\, or Grenache versus a blend\, such as a GSM? Whether a beginner or advanced super taster\, this blind tasting is a great opportunity to grow your wine knowledge and palate. The education doesn’t stop there…not only are your testing your palate\, but you’re putting the wine to the test\, correlating the perceived quality of a blend against that of a single varietal. What do you prefer? Why 100%? Why the blend? How do the varietals affect the overall flavor and aromatics of the blend?
URL:https://epicureansb.com/event/blind-rhone-wine-tasting-and-fellowship-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/tasting-mobile-banner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190112T113000
DTEND;TZID=America/Los_Angeles:20190112T140000
DTSTAMP:20260421T132713
CREATED:20181119T213409Z
LAST-MODIFIED:20190111T223411Z
UID:10000017-1547292600-1547301600@epicureansb.com
SUMMARY:Renew and Reconnect Lunch at Belmond El Encanto
DESCRIPTION:Renew and Reconnect Lunch at Belmond El Encanto w/ Optional Pre-Lunch Meditation and Mindfulness Session.\nAh\, the new year…A time to renew and recharge\, set goals\, and return to a daily routine after the busy holiday season. In celebration of the New Year\, join members at the scenic Belmond El Encanto for a Renew and Reconnect Luncheon after the holiday season. \nOn the private terrace and in the Channel Islands room\, reconnect with friends and members\, and enjoy a creative\, clean and delicious buffet lunch that focuses on lean meats\, vegetables\, and seafood. Refresh your senses with the gorgeous views that are iconic to Belmond El Encanto’s location. ESB is working closely with Chef Johann Denizot to create a unique luncheon spread for our members. Water\, lemonade and Ice Tea will be provided at the event. Alcoholic beverages will be available for purchase. Menu to come! \nIn addition\, there is an optional 20-minute\, seated\, self-focused\, guided meditation before the event\, led by Belmond El Encanto’s Chris Matesic\, MATP (Master of Transpersonal Psychology\, Somatic wellness).  Guests will take with them actionable steps that can implemented into daily life for better focus and brain function\, a deeper sense of calm\, heightened clarity\, and the ability to stay in a rhythm of effortless flow and peace. Wearing nice clothing? No worries! This is mental exercise\, with little physical movement.  \nChef Johan Denizot is passionate about sourcing ingredients from the local bounty\, to bring out the purest tastes and textures in his food. French born\, raised and trained\, Denizot garnered nearly a decade of culinary experience before beginning his successful career in the United States\, where he launched the pastry and bakery program at Annabelle’s Bar & Bistro in San Francisco. In Santa Barbara he worked as the Chef de Cuisine at Miro at Bacara Resort & Spa\, where he was instrumental in the restaurant earning its Forbes Four-Star rating.
URL:https://epicureansb.com/event/renew-and-reconnect-lunch-at-el-encanto/
LOCATION:Belmond El Encanto\, 800 Alvarado Place\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Epicurean Santa Barbara,Health,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/ElEncanto.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4388018;-119.7042119
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Belmond El Encanto 800 Alvarado Place Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=800 Alvarado Place:geo:-119.7042119,34.4388018
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181228T120000
DTEND;TZID=America/Los_Angeles:20181228T140000
DTSTAMP:20260421T132713
CREATED:20181212T162533Z
LAST-MODIFIED:20190121T175606Z
UID:10000156-1545998400-1546005600@epicureansb.com
SUMMARY:Chef's Table Truffle Lunch with Tiziano Fioretti
DESCRIPTION:EAT THE TRUFFLE. BUY THE TRUFFLE. BE THE TRUFFLE.\n…Ok so that last part is a little metaphysical\, but it’s hard to contain our excitement around truffle season! ESB is offering members two opportunities to experience Italian Winter Black Truffles during the few precious weeks they are in season: \n1. A Truffle Lunch at Mosto Crudo w/chef Tiziano Fioretti & Truffle Purveyor Andrea Sempribon\n2. Black Winter Truffle Purchase through Epicurean Santa Barbara.\nThese opportunities are contingent upon a minimum number of registrations!\nChef Ti has designed a five course menu whose purpose is to take guests on a Black Truffle journey. Each course will be prepared a la minute\, in front of guests\, and will be topped of with fresh shaved black truffles. Starting with shaved truffle over sunny side up egg\, which offers the best expression of the truffle\, each dish will showcase the ingredient alongside classic and expertly crafted flavors and dishes. \nAdditionally\, Andrea Sempribon\, Truffle importer and Sommelier\, will teach members all about this famous fungi\, including its cultivation\, use\, storage\, and history! \n\nMembers are welcome to BYOB (no extra charge!)\, order wines by the glass\, or opt in for a wine pairing designed by Andrea\, featuring wines from the Piedmont region (Barolo\, Barbaesco\, ect.)\, where the truffles are cultivated. For questions about substitutions\, please email amy@epicureansb.com. \n**In order to execute this event\, at least 6 registrations are needed. If attendance does not reach 6\, this event will be cancelled\, and registrations refunded.\nMENU\nScallop Crudo\n…Topped with shaved truffles\nSunny Side Up Egg\n…Topped with shaved truffles\nSteak Tartare\n…Also topped with shaved truffles\nChef Ti’s Handmade Gluten-free Fettuccine with Butter & Parmesan\n…And still more shaved truffles\nVegan Coconut Ice Cream\n…We said this is all about truffles. So yes\, Truffles on this too!\nWine Pairing TBA\n\nBLACK WINTER TRUFFLE PURCHASE\nThe 2nd opportunity to experience the delicacy is to purchase truffles for your own home cooking! ESB is organizing a bulk purchase so eager home chefs can indulge in this delicacy with their own recipes\, or dazzle their friends\, family\, and significant others with shaved truffles during the holiday season! \nItalian Black Winter truffles have the best flavor and best pricing this time of year\, and we can acquire Black Winter Truffles at $1.0 per gram. Registration for the truffles ends on Friday at 5:00pm\, and truffles will be available for pick-up at Mosto Crudo between between Dec. 26th and 29th\, just in time for a decadent New Year’s celebration. \nPICK-UP\, STORAGE\, and USE:\nRegistrants will be notified once the truffles are available. When picking up truffles\, bring a glass jar full of white arborio rice. Why? Rice is the ideal medium to keep the humidity in check and to properly insulate the truffle. Keep truffles in the glass jar submerged in rice\, in the fridge until use. Uncut\, the truffles will least about a week in fridge. After time they dry out and lose flavor. \nOnce it has been sliced\, use remaining truffle within a day or two. But don’t you dare throw out that rice! It will be\nbeautifully fragranced with truffle\, and will make a delicious risotto. \nTruffles can be purchased in 50gm increments. 50 gm is the recommended portion for two servings of truffles\, or multiple small plates. (For example\, if preparing a pasta dish for two people\, 50 gms will be enough to shave over both dishes.)\nSimply shave over anything and everything. \nUse a mandolin or truffle slicer (check on amazon) to shave wafer thin slices of fresh black truffle over the top of a hot dish just before serving (like roast chicken served with a light jus\, topped with finely shaved truffle – the warmth of the cooked meat gently releases the aroma of the truffle)\, or finely chop about 10g of black truffle (until it resembles the grated dark chocolate) and sprinkle on cheesy cauliflower gratin or thick\, creamy potato mash finished with a dollop of best artisan butter.
URL:https://epicureansb.com/event/chefs-table-truffle-lunch-w-tiziano-fioretti/
LOCATION:Mosto Crudo\, 7 W Haley st\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Chef's Table,Education,Epicurean Santa Barbara,Lunch,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/12/1057.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.416454;-119.695668
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Mosto Crudo 7 W Haley st Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=7 W Haley st:geo:-119.695668,34.416454
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181217T173000
DTEND;TZID=America/Los_Angeles:20181217T190000
DTSTAMP:20260421T132713
CREATED:20181123T221953Z
LAST-MODIFIED:20190520T193904Z
UID:10000019-1545067800-1545073200@epicureansb.com
SUMMARY:An Evening with Michelin Starred Chef Massimo Falsini
DESCRIPTION:An Evening with Santa Barbara’s Newest Michelin Starred Chef\, Massimo Falsini.\n\nThis is an exclusive opportunity to meet Chef Massimo Falsini\, who has just joined our community to oversee the culinary operation of a Luxury Oceanside Resort.\nBe the first to meet and sample Chef Massimo’s award-winning cuisine! Join us as Chef prepares appetizers for guests\, and shares personal stories about his cooking\, travels\, and experience working in some of the highest rated restaurants around the world. \nESB will provide beverages\, and in between appetizers guests will have the opportunity to speak with Chef Massimo and experience first-hand his award-winning cuisine. Massimo joins our community with more than 30 years of experience in the food and beverage industry working in renowned restaurants in Europe\, the Middle East\, and North America. \nFrom a family of charcutiers\, Massimo started as early as the age of 16 in Felice a Testaccio\, a historical Roman Trattoria\, and spent his youth in prestigious kitchens until reaching Harry’s Bar in Rome in 2004. Harry’s Bar was awarded a Michelin Star while Massimo was at the helm of the kitchen two years later. \nAfter many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 10 years ago. Most recently\, Massimo served as the Executive Chef at the Solage\, part of the Auberge Resorts Collection in Napa Valley\, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role\, Massimo held positions as the Executive Chef at the Four Seasons Resort Hualalai in the Big Island Hawaii\, and as the Executive Chef at the Waldorf Astoria Orlando.
URL:https://epicureansb.com/event/evening-with-chef-massimo-falsini/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Chef's Table,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/02/IMG_3583.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181206T173000
DTEND;TZID=America/Los_Angeles:20181206T193000
DTSTAMP:20260421T132713
CREATED:20181020T152212Z
LAST-MODIFIED:20190520T193959Z
UID:10000012-1544117400-1544124600@epicureansb.com
SUMMARY:Demo & Dinner with Chef & Author Pascale Beale
DESCRIPTION:Join ESB members and experience a demonstration and dinner by Chef  and cookbook author Pascale Beale\, one of Santa Barbara’s most acclaimed private chefs. \nTo benefit the Music Academy of the West\, ESB has bid on 6 tickets to her Cooking Demonstration Class and dinner. Enjoy food\, wine\, and atmosphere\, and get some wonderful ideas for your holiday entertaining! \nGuests will learn to prepare a seasonal menu featuring a salad\, main course\, and dessert – all dishes created Chef Pascale Beale. Held at the beautiful Reed-Interiors Downtown Santa Barbara showroom and their state-of-the-art gourmet kitchen. Zaca Mesa Winery will be providing wine for the evening. \nJoin members and friends and let’s kick off December with a fun culinary experience.
URL:https://epicureansb.com/event/pascale-beale/
LOCATION:Reed Interiors & Design\, 590 E Gutierrez St\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/10/DnuAz7IWwAYoXIc-e1540048754573.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4218261;-119.6874258
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Reed Interiors & Design 590 E Gutierrez St Santa Barbara CA 93103 United States;X-APPLE-RADIUS=500;X-TITLE=590 E Gutierrez St:geo:-119.6874258,34.4218261
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181202T160000
DTEND;TZID=America/Los_Angeles:20181202T180000
DTSTAMP:20260421T132713
CREATED:20181117T001822Z
LAST-MODIFIED:20181123T234432Z
UID:10000015-1543766400-1543773600@epicureansb.com
SUMMARY:December Open House
DESCRIPTION:Join the Epicurean team\, fellow members and guests for an Open House at The Wine Shepherd.\nEnjoy drink specials\, nibbles\, and meet other ESB members! Bring your event ideas and share them with the team! We are eager to know what you look forward to experiencing as an Epicurean! Talk over your discoveries with new friends at our community table\, grab your own table\, or relax in the garden courtyard. \nNo need to register\, just show up and bring a friend\, or two!
URL:https://epicureansb.com/event/december-open-house/
LOCATION:The Wine Shepherd\, 30 East Ortega Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/02/file-2.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4194068;-119.6968234
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Wine Shepherd 30 East Ortega Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=30 East Ortega Street:geo:-119.6968234,34.4194068
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181201T130000
DTEND;TZID=America/Los_Angeles:20181201T150000
DTSTAMP:20260421T132713
CREATED:20180720T193839Z
LAST-MODIFIED:20181130T224718Z
UID:10000151-1543669200-1543676400@epicureansb.com
SUMMARY:Charcuterie Tasting with Chef Drew Terp
DESCRIPTION:Journey through the world of cured meats with Chef Drew Terp of Pico!\nLearn from the master himself! Chef Drew will be featuring 10 types of imported and domestic charcuterie\, Including a Ham he has been curing for four years\, Lomo\, and multiple styles of house cured Pork Belly…to name a few. Guests will learn the differences between the styles; from farming to the curing process. They will even test different thicknesses of the charcuterie to show how even the slightest change affects flavor. \n \nWhile working under Chef José Andrés at Jaleo Washington DC\, Chef Drew learned the fundamentals of charcuterie where he produced chorizo\, buttifara\, and fresh sausages for the restaurant. He continued to develop his craft while working with Pig farmers in Spain; and now produces a variety of charcuterie for his restaurant Pico\, in Los Alamos. (Insider tip – you can also order his Charcuterie at The Wine Shepherd!) \nThrough a wide sampling of imported charcuterie and Chef’s own house cured meats\, learn the nuance and process of how each cured meat differs from the other in regards to the cut\, creation\, preparation\, taste\, texture. Compare and contrast similar meats against each other and how the aging processes and spices play a part in development. Guests will enjoy Chef Drew’s housemate accoutrements alongside the charcuterie. \nThe event will be held at Black Sheep Restaurant. Attendees are welcome to come in early\, meet the chef\, and purchase a glass of wine\, beer\, or cocktail. \n\nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.
URL:https://epicureansb.com/event/charcuterie-tasting-with-chef-drew-terp/
LOCATION:The Black Sheep\, 26 E Ortega St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Chef's Table,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/07/pico-restaurant.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4192463;-119.6970386
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Black Sheep 26 E Ortega St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=26 E Ortega St:geo:-119.6970386,34.4192463
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181127T173000
DTEND;TZID=America/Los_Angeles:20181127T193000
DTSTAMP:20260421T132713
CREATED:20181020T152836Z
LAST-MODIFIED:20181126T050410Z
UID:10000013-1543339800-1543347000@epicureansb.com
SUMMARY:Grill Master Demo & Dinner with Ferno Grills
DESCRIPTION:Join ESB Members in a causal setting as Ferno Grills demonstrates their new gas grill that takes outdoor grilling to the next level. Enjoy grilled meats\, vegetables  and more as founder\, Peck Euwer and his team demonstrates the fire-wheel technology that lets you adjust the height of your burners—and the flame—so you can fast cook without burning and slow cook to perfection. Ferno Grills is a new local Santa Barbara company! \nWe invite all “Grillmasters” (and Grill-Rookies) to try out the Ferno grill themselves\, and meet the Ferno team. Peck Euwer will be sharing his story and inspiration behind the grill. \nFerno will be grilling up pork ssam lettuce wraps\, a variety of vegetables\, sides\, and more. ESB will provide wine\, sangria\, beer and non-alcoholic beverages; and guests are welcome to bring their own beverage of choice as well!
URL:https://epicureansb.com/event/ferno-grills/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/10/a9965b888a59b375c7ec09541d8ba87e-rimg-w2572-h1718-gmir-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181115T173000
DTEND;TZID=America/Los_Angeles:20181115T193000
DTSTAMP:20260421T132713
CREATED:20180727T204752Z
LAST-MODIFIED:20181115T142008Z
UID:10000150-1542303000-1542310200@epicureansb.com
SUMMARY:Winemaker Evening: Stephan Asseo of L'Aventure Winery
DESCRIPTION:A cellar-worthy winemaker evening with Stephan Asseo\, owner & winemaker of L’Aventure wines! \nEpicurean Santa Barbara is extremely honored to host Stephan and his daughter Chloé in Santa Barbara for this rare and unique opportunity to experience L’Aventure wine\, normally only offered to their allocation members and mailing list. \nStephan Asseo\, originally from France\, was already known for pushing the limits of winemaking. After making wine for 17 years in France\, Stephan got tired of the French regulations\, known as Apellation Controlée\, which limited his desire to make creative blends. In 1997\, Stephan and his wife Beatrice made the decision to start a new “adventure”! They had a few ideas on where to go\, California being one of them. After searching thoroughly through Napa Valley and Sonoma\, they did not find anything what they were looking for. Finally\, they stumbled upon Paso Robles where they fell in love immediately with the area. \nStephan began making wine in 1982\, following his education at L’Ecole Oenologique de Macon\, Burgundy\, France. In that same year\, Stephan established Domaine de Courteillac in Bordeaux. He and his family later purchased Chateau Fleur Cardinal and Chateau Robin in the Cotes de Castillion\, Bordeaux. Over the next 15 years\, Stephan developed into an artisan winemaker of fastidious craftsmanship and gained a reputation as a maverick vigneron. However\, his true desire was to be more innovative than AOC law would allow. In 1996\, this led him on a quest for a great terroir\, where he could pursue his ideal as a winemaker. After searching for over a year among the world’s great wine fields\, ranging from South Africa to Lebanon\, Argentina to Napa\, Stephan found Paso Robles. Stephan immediately “fell in love” with the unique terroir of west side Paso Robles. The rolling topography of the Santa Lucia Mountain Range\, the deep calcareous soils\, and the maritime influences of the renowned Templeton Gap all combine to produce a world class wine country\, with the potential to craft some of the world’s greatest blends. It is here\, in Paso Robles\, that Stephan began his adventure\, “L’Aventure”. \n“Come for the wine\, stay for the winemaker\, leave with a bottle!” \nJoin us for an enlightening evening with Stephan and Chole as they share their journey from France to Paso and their passion for elegenent and bold wines. The spirit of L’Aventure is most evident in Stephan’s “Paso Blends“\, such as Optimus and Estate Cuvée. Both wines are Syrah/ Cabernet Sauvignon/ Petit Verdot blends. In these wines\, as well as in our Rhône blend Côte à Côte\, the blending of premium varietals increases the authenticity\, complexity\, and balance of the wines. In this adventurous spirit\, we find the future of Paso Robles wines… great\, balanced red blends. \n\n  \nFeatured Wines\nEstate Rosé 2017 – $32.00\nOptimus Red Blend 2016 – $56.00\nCôte a Côte GSM 2016 – $98.00\nEstate Cuvée 2016 – $108.00\nPlus an additional library Cuvée that Stephan will bring to the tasting!\n \nThe Winemaker evening takes place in a very special and unique Santa Barbara home with a view like no other. This modern home\, with its large arched glass walls\, features an unusual panoramic northern view looking across the bay; from Ventura in the east\, along the mountains past the 154 San Marcos pass\, to Gaviota in the west. Truly a sight!
URL:https://epicureansb.com/event/winemaker-evening-stephan-asseo-of-laventure-winery/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/07/Stephan-Asseo-.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181104T173000
DTEND;TZID=America/Los_Angeles:20181104T213000
DTSTAMP:20260421T132713
CREATED:20180413T145400Z
LAST-MODIFIED:20181102T172853Z
UID:10000001-1541352600-1541367000@epicureansb.com
SUMMARY:Epicurean SB One Year Anniversary Celebration
DESCRIPTION:Celebrate one year of culinary experiences\, exploration & education!\n \nTo celebrate one year of culinary experiences\, exploration & education\, the ESB team has been working hard to design an unforgettable evening that truly captures the essence of what it is to be an Epicurean Santa Barbara member: a night of “Pure Imagination!” \nThis whimsical evening will immerse you in a world of creative imaginations coming to life through chefs\, winemakers\, brewers\, distillers\, and musicians all wrapped up into a culinary and musical extravaganza! It’s our very own night at the Oscars with live music performances featuring artists from NYC & LA\, a festival gathering on the beautiful Court of Califia full of fantastic food & beverage purveyors culminating in a collaborative chef’s dinner in The Alhambra ballroom. Our favorite chefs and winemakers will be in attendance to celebrate with us. \nThe evening will begin with a pre-dinner interactive sunset festival gathering set on the beautiful Court of Califia. Enjoy crafted bites\, beverage tastings\, and chef demonstrations accompanied by live musical performances\, all under the lights.  The festival gathering will be followed by a multi-course plated dinner in The Alhambra ballroom presented by a collective of chefs and winemakers. This progressive dinner will include special live musical and theatrical performances to inspire the imagination and embody the Epicurean dream. We’ll be flying in broadway performers from LA and NYC as well as featuring  Santa Barbara locals. \nCollaborating Chefs & Restaurants\nChef Alex La Motte & Benjamin Kunert – Blackbird\nChef Drew Terp – Pico\nChef Robert Perez – Black Sheep\nChef Nick Bodden & Ron Allen – Beefhearts\nChef PA Tremblay – Julienne\nSanta Barbara Popcorn Co.\nTwenty-four Blackbirds Chocolate\nLe Sorelle Imports (Olive Oils) \n      \nWinemakers & Beverage Collaborators\nSanguis Wines\nJacob Toft Winery\nTablas Creek\nZeitgeist Cellars\nJamie Slone Wines\nDenner Vineyards\nDilecta Wines\nEleven Eleven Wines\nAnomaly Vineyards\nIan Cutler Spirits\nNight Lizard Brewing Company\nHallstein Water \n   \nMatthias Pippig – Sanguis         Jacob Toft – Toft           Mark Porembski – Zeitgeist \nPerforming Artists\n     \nWe are honored to have join us some amazing music talents from New York and Los Angeles as well as musicians from Santa Barbara. The progressive evening and dinner will include special live musical and theatrical performances to inspire the imagination and embody the Epicurean dream. From pop and classics\, to epic Broadway songs\, we’re all in for an inspiration musical treat! \nKatie Fritzke\nKatie Fritzke is a multi-faceted vocalist based in Santa Barbara\, California. She has recorded and performed with award-winning artists such as Kenny Loggins\, Monte Schultz\, and has toured through the U.S.\, Europe\, and Asia with bands and diverse music ensembles. \nAlex Goley\nAlex Goley is a singer and actor out of New York City. Aside from his career in theatre\, he can be found performing with his NYC based band “Po’ Boys”. Previous roles include Tommy (The Who’s Tommy)\, Tobias Ragg (Sweeney Told); Huck Finn (Big River\, TheatreWorksSV)\, and Prince Edward (Richard III). \nJennifer Julian (Master of Ceremony)\nWith a successful background in creative development\, direction and performance\, Jennifer Julian has worked alongside such greats as Eric Idle (Spamalot)\, Art Garfunkel\, the late great Sydney Pollack\, Mike Nichols and Robin Williams.  Jen is parlaying both her creative and producing skills into film\, tv and the digital space with her seasoned producing partner\, Holly Payberg\, and the recent launch of June Bug Pictures. \nAshley Rose\nSelect NYC credits: Junk: A Rock Opera (Joe’s Pub)\, Standby (Cynthia\, FringeNYC and Gallery Players)\, NightOfTheLivingDead the Musical (Richard Shepard Theatre). Regional: Ghost (Molly)\, Next to Normal (Natalie)\, Hair (Sheila)\, Ring of Fire (Trenna)\, and Always… Patsy Cline (Patsy Cline). Ashley is also an award winning singer-songwriter whose song “Trace of You”\, climbed the Billboard Dance Chart to #22. \nMatt ShingledeckerMatt is thrilled to be working with Amy and Keith again after having first collaborated with them on their award-winning NYMF show Standby and the cast album that followed. Currently touring the US and Canada as Enjolras in Les Miserables. Broadway: Wicked (Fiyero)\, West Side Story (Tony – Featured in Arthur Laurent’s Memoir “The Rest of the Story: A Life Completed)\, Spring Awakening. Off-Broadway: Rent (Roger – Original Revival Cast). Tour: Wicked (Fiyero) and Spring Awakening (Georg). \nSamantha Eve\nRecent acting credits include Oklahoma (Kate) at Opera San Luis Obispo\, Merrily We Roll Along (Evelyn) at Rubicon Theatre Company\, The 25th…Spelling Bee (Olive Ostrovsky) with Elite Theatre Company\, Arsenic and Old Lace (Elaine) with SBCC Theatre Group\, and American Idiot (Heather) with Out of the Box Theatre Company. Samantha is also the Artistic Director of Out of the Box Theatre Company in Santa Barbara\, CA. and has been the recipient of Indy Theater Awards for her direction of Spring Awakening\, Next to Normal\, BARE\, Andrew Lippa’s The Wild Party\, and The Rocky Horror Show. www.outoftheboxtheatre.org \nWe invite you to come with us on an artistic culinary journey limited only by your imagination.\n \nWe’ll look back at our greatest moments and to those great moments yet to come! We will also announce highlights of our upcoming 2019 event schedule and honor some very special members and guests\, so join us for a magical night with the entire ESB family! This is an all member event not to be missed! \nTicket Options\nEPIC “Golden Ticket” Includes (Limited Quantities)\n• Private rooftop sunset reception with special guest chef and winemaker (begins at 4:30pm) \n• Access to ESB “VIP Member” reception (begins at 5:00pm)\n• Pre-dinner interactive food & wine festival with chef demos\, beverage tastings and more…\n• Multi-course wine dinner and music performances by NYC & LA performing artists\n• Priority dinner seating at EPIC tables with chefs\, winemakers\, and more…\n• Exclusive wine pouring at dinner only for “Golden Ticket” holders in addition to the featured dinner wines\n• Personalized keepsake menu & program\n• Special EPIC gift package ($150 value)\n• 25% off Hotel California room rates for “Golden Ticket” holders only! (email ESB for discount following event registration)\nStandard Ticket includes\n• Pre-dinner interactive  food & wine festival with chefs demos\, beverage tastings and more…(“VIP Members” automatically receive Early Bird access at 5:00pm)\n• Multi-course wine dinner and theatrical performances by NYC & LA performing artists\n• Member gift package ($100 value)\n• Keepsake menu & program\n*Vegetarian and Gluten Free options will be available. Please notify ESB upon registration.
URL:https://epicureansb.com/event/esb-1st-anniversary-celebration/
LOCATION:Hotel Californian\, 36 State Street\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Beer,Celebration,Cocktails,Dinner,Epicurean Santa Barbara,Music,Spirits,Sweets,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/04/epicurean-pureimagination-725x275-1-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4132794;-119.6898862
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Hotel Californian 36 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=36 State Street:geo:-119.6898862,34.4132794
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181016T173000
DTEND;TZID=America/Los_Angeles:20181016T193000
DTSTAMP:20260421T132713
CREATED:20180921T145718Z
LAST-MODIFIED:20180926T183355Z
UID:10000153-1539711000-1539718200@epicureansb.com
SUMMARY:Farmhouse Cheesemaking
DESCRIPTION:Join ESB members for an educational and delicious evening with Chef Michelle Aronson as she demonstrates the science behind fresh cheesemaking\, and master the surprisingly straightforward techniques for making farm fresh cheeses in your own home! \nTogether attendees will make butter\, creme fraiche (which each guest will get to take home in jars provided)\, ricotta\, and mozzarella.  Each cheese will be paired with a different snack to enjoy throughout the class.  Guests will also enjoy adult beverages\, and a a spread of bread\, cheeses\, and veggies during the event as well. \n \nMICHELLE ARONSON | FARMER\, CHEF\, EDUCATOR\nI am a farmer\, chef\, and educator. I love sweet potatoes\, (Kerrygold) butter in my coffee\, potluck suppers\, and tidy rows of carrots. Food is my love language\, and I firmly believe in the power of home cooked meals to inspire\, heal\, and create community.
URL:https://epicureansb.com/event/farmhouse-cheesemaking/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/09/1484032311384.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
END:VCALENDAR