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DTSTART;TZID=America/Los_Angeles:20190112T113000
DTEND;TZID=America/Los_Angeles:20190112T140000
DTSTAMP:20260421T151010
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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
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DTSTART;TZID=America/Los_Angeles:20181228T120000
DTEND;TZID=America/Los_Angeles:20181228T140000
DTSTAMP:20260421T151010
CREATED:20181212T162533Z
LAST-MODIFIED:20190121T175606Z
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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
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DTSTART;TZID=America/Los_Angeles:20181217T173000
DTEND;TZID=America/Los_Angeles:20181217T190000
DTSTAMP:20260421T151010
CREATED:20181123T221953Z
LAST-MODIFIED:20190520T193904Z
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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
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DTSTART;TZID=America/Los_Angeles:20181206T173000
DTEND;TZID=America/Los_Angeles:20181206T193000
DTSTAMP:20260421T151010
CREATED:20181020T152212Z
LAST-MODIFIED:20190520T193959Z
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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
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GEO:34.4218261;-119.6874258
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181202T160000
DTEND;TZID=America/Los_Angeles:20181202T180000
DTSTAMP:20260421T151010
CREATED:20181117T001822Z
LAST-MODIFIED:20181123T234432Z
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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
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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
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DTSTART;TZID=America/Los_Angeles:20181201T130000
DTEND;TZID=America/Los_Angeles:20181201T150000
DTSTAMP:20260421T151010
CREATED:20180720T193839Z
LAST-MODIFIED:20181130T224718Z
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181127T173000
DTEND;TZID=America/Los_Angeles:20181127T193000
DTSTAMP:20260421T151010
CREATED:20181020T152836Z
LAST-MODIFIED:20181126T050410Z
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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
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GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20181115T173000
DTEND;TZID=America/Los_Angeles:20181115T193000
DTSTAMP:20260421T151010
CREATED:20180727T204752Z
LAST-MODIFIED:20181115T142008Z
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181104T173000
DTEND;TZID=America/Los_Angeles:20181104T213000
DTSTAMP:20260421T151010
CREATED:20180413T145400Z
LAST-MODIFIED:20181102T172853Z
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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
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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:20260421T151010
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
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181013T150000
DTEND;TZID=America/Los_Angeles:20181013T170000
DTSTAMP:20260421T151010
CREATED:20180824T171315Z
LAST-MODIFIED:20181003T205305Z
UID:10000148-1539442800-1539450000@epicureansb.com
SUMMARY:Creative Sauces & Dips
DESCRIPTION:Creative Sauces & Dips\nJoin chef Isa Bourbon and Lena Philkill as they demonstrate how to create delicious\, colorful and flavorful vegan dips and sauces. Learn how to plate and dress your own with an array of garnishes. All guests will personally garnish and take home a dip with their customized toppings\, and will enjoy a spread of delicious vegan sauces and dippers at the event. Adult beverages included! \nThis event is not just for vegans\, but for everyone!
URL:https://epicureansb.com/event/creative-vegan-sauces-dips/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181011T180000
DTEND;TZID=America/Los_Angeles:20181011T210000
DTSTAMP:20260421T151010
CREATED:20180808T151602Z
LAST-MODIFIED:20181010T233727Z
UID:10000149-1539280800-1539291600@epicureansb.com
SUMMARY:Tartare\, Terrine\, and Mussels Oh my!
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nTartare\, Terrine\, and Mussels\, oh my!\nMediterranean Multi-Menu Dinner!\n3-Option / 3-Course Dinner at Little Door\nThere are so many great dishes on Chef Oscar Ledesma’s menu at The Little Door that ESB had no choice but to offer 3 separate options…Each highlighting the French\, Spanish\, and North African influences present in his dishes. Dining with ESB members offers you a first hand experience to choose your own adventure. (No more awkwardly peering at your neighbors’ stunning tarine and wondering how good it is…we’re all friends here…Just ask!) \nChoose 1 of 3 menus (vegetarian friendly) showcasing Chef Oscar’s Mediterranean-influenced dishes. These set menus are designed to showcase not only the best the restaurant has to offer\, but Chef ’s passion for Mediterranean-inspired cuisine\, executed with Santa Barbara’s top-notch local ingredients. Dishes such as steak tartare feature his modern yet approachable take on classic French cuisine\, and his Hope Ranch Mussels\, with vadouvan-spiced harissa\, are some of the most creative and delicious mussels we’ve ever tasted! \nCome join us as we taste through Chef Oscar’s Menu at Little Door. You’ll be greeted with a welcome beverage\, a stunning chandelier\, and as always\, good company. \n\nOptional BYOB – Corkage $25
URL:https://epicureansb.com/event/tartare-terrine-and-mussels-oh-my/
LOCATION:The Little Door\, 129 E Anapamu St\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4253272;-119.7027302
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Little Door 129 E Anapamu St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=129 E Anapamu St:geo:-119.7027302,34.4253272
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181001T180000
DTEND;TZID=America/Los_Angeles:20181001T210000
DTSTAMP:20260421T151010
CREATED:20180629T195006Z
LAST-MODIFIED:20180930T144255Z
UID:10000152-1538416800-1538427600@epicureansb.com
SUMMARY:Monday Night Wines with Friday Night Burgers
DESCRIPTION:We Epicureans enjoy our fine wine\, but let’s be honest\, it doesn’t make sense to drink 90+ point\, $80 wines every night of the week. That level of hedonism leaves us with little to aspire to in life\, so at times we must show some restraint.\n…So we bring you ‘Monday night’ wines. Wines that exhibit body and flavor\, but are also reasonably priced. These wines are from the Langeudoc-Roussillon region. The area stretches along the south coast of France\, from the Pyrenees bordering Spain in the south west\, hugging the northern Mediterranean coast all the way up to the Rhone valley in the east. It covers a massive 700\,000 acres and produces more wine than the entire US. The most famous appellations within the region include Corbieres\, Faugeres\, Minervois and Saint Chinian. Bordeaux and Rhone varietals are dominant. Pinot noir and Italian varietals are rare. \nThe defining features of this tasting are great wines at a low price! Not many of us can drink our most expensive wines every day of the week. We need something much less expensive for drinking on a Monday night for example! Most Languedoc-Roussillon wines retail for under $20 and are very\, very good. \nTo highlight this blindingly obvious need\, the tasting will be held on a Monday evening! \n \nJoin members at La Place Wine Bar\, where Betty Dunbar will present 8 wines to taste; all of which are available for purchase from the store! Learn about this region\, its delicious (and at times ambiguous) blends\, and find some new favorites for your personal collection. Why is the event at La Place Wine Bar? The proprietor of La Place is Betty Dunbar. Earlier in her career\, she ran a wine-importing business that was heavily focused on the wines of Languedoc-Roussillon. This region is near and dear to her heart and her store has the best selection of these wines in town. \n \nIn addition\, Chef Norbert from The Nook will be providing a variety of his excellent burgers to enjoy alongside the wines. Like they say\, it’s Friday night somewhere…Oh wait\, they don’t. \n \n 
URL:https://epicureansb.com/event/monday-night-wines-with-friday-night-burgers/
LOCATION:La Place\, 205 Santa Barbara Street\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/06/Languedoc-Wine-Languedoc-Roussillon.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4162486;-119.6897312
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=La Place 205 Santa Barbara Street Santa Barbara CA United States;X-APPLE-RADIUS=500;X-TITLE=205 Santa Barbara Street:geo:-119.6897312,34.4162486
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180916T153000
DTEND;TZID=America/Los_Angeles:20180916T173000
DTSTAMP:20260421T151010
CREATED:20180907T205248Z
LAST-MODIFIED:20180911T143123Z
UID:10000147-1537111800-1537119000@epicureansb.com
SUMMARY:September Open House
DESCRIPTION:Join the Epicurean team\, fellow members and guests for an Open House at Santa Barbara’s newest Wine Bar\, Crush Tasting Room & Kitchen.\nCrush Tasting Room is the first Wine Bar to offer Napa Technology’s innovative wine dispensing system. This system allows 2oz tastings\, half glass\, or full glass pours\, all with the ease of your debit card. The wine hosts will help you craft your own flight\, or do it yourself and choose your own lineup.   \nIn addition\, we will feature a selection of Crush Kitchen’s crostini\, cheese plates and lite appetizers for members and guests.  Come by and enjoy a bite and a flight! (Or stay for dinner and a bottle!) \nBring 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. \nCrush Tasting Room & Kitchen showcases handcrafted & hard to find wines sourced from Santa Barbara all the way to Napa\, as well as a selection of beers on tap. \nNo need to register\, just show up and bring a friend or two!
URL:https://epicureansb.com/event/september-open-house/
LOCATION:Uncorked Wine Tasting & Kitchen\, 432 E. Haley St.\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES:Beer,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4217441;-119.689904
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Uncorked Wine Tasting & Kitchen 432 E. Haley St. Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=432 E. Haley St.:geo:-119.689904,34.4217441
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180912T180000
DTEND;TZID=America/Los_Angeles:20180912T210000
DTSTAMP:20260421T151010
CREATED:20180515T171258Z
LAST-MODIFIED:20180902T180053Z
UID:10000009-1536775200-1536786000@epicureansb.com
SUMMARY:Advanced Seafood Demonstration & Dinner
DESCRIPTION:Join the waitlist now! Click here to email ESB!\nIntimidated by oyster shucking\, sashimi\, or whole fish preparation?  Fear not fish lovers!\nAt this demonstration and dinner\, Chef Tiziano will show you how to source\, shuck\, store\, slice\, scale\, and savor seafood dishes that many home chefs are hesitant to prepare on their own…(Actually\, it’s not as hard as you think!) Guests will observe the preparation of each course\, and then enjoy each dish the chef prepares alongside seafood friendly beverages. \nTiziano Fioretti is the chef owner of Most Crudo. Originally from Rome\, Italy\, he moved to California to pursue his career as a chef and restauranteur\, and has managed and served as executive chef at multiple restaurants in the Los Angeles area. \nGuests will enjoy a meal and seafood friendly wines. Course by course Chef Tiziano will demonstrate the ease of working with the culinary world’s more intimidating ingredients such as uni\, whole fish\, and crudo (raw fish preparation). Take the mystery out of these ingredients and bring these upscale seafood dishes into your cooking repertoire. It’s easier than you think! \nMenu Items (subject to change):\nDemo: Oyster Shucking\nDish: Oyster Shooter and Homemade Cocktail Sauce\nDemo: Sashimi and Crudo Sourcing\, Storing\, and Preparation\nDish: Crudo Course TBA\nDemo: Whole Fish Preparation\nDish: Whole Roasted Fish TBA\nDemo: Santa Barbara Uni\nDish: Pasta Course TBA\n***Beverages Included***\n*This event features a set menu custom-created for the experience. Please include all food allergies upon registration. We may be unable to accommodate last-minute dietary restrictions.\n \n 
URL:https://epicureansb.com/event/seafood-demonstration-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/all-Crudo-1026-2-2000x1398.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180906T180000
DTEND;TZID=America/Los_Angeles:20180906T200000
DTSTAMP:20260421T151010
CREATED:20180525T182810Z
LAST-MODIFIED:20180727T191257Z
UID:10000010-1536256800-1536264000@epicureansb.com
SUMMARY:Ladies n’ Reds
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nStep aside\, gentlemen\, this event is for the ladies…\nScience has proven that women have better palates than men\, but sometimes in the midst of a group setting\, women don’t have the opportunity to show that. It’s time to discover your wine palate in the company of other friendly female members. Whether you are a beginning taster just now recognizing your appreciation of Santa Barbara Pinots\, or an seasoned wine enthusiast looking to add to your collection\, come and take part in a fun\, girls only evening\, and let your palate take the lead! \nDebby Allen\, who is leading the tasting\, was a key figure in Cencible\, a women only wine group in Philadelphia\, PA; (named for the grape as well as for its intended “sensible” meaning). Cencibel was dedicated to the appreciation of Fine Wine And Food in the company of other passionate women\, and today Debby continues to foster friendships and wine appreciation through her group led tastings in Santa Barbara. \nThe evening will start with a Rosé toast and a dinner spread (suitable for all diets)\, and will follow with a blind tasting and open conversation of three highly-rated red wines. Through the evening we will discuss the defining factors behind three varietals or regions\, using the textbook wine tasting criteria: see\, swirl\, smell\, sip…. (And then sip some more). \nGreat wine\, great company\, lots of fun…and a few giggles.
URL:https://epicureansb.com/event/ladies-n-reds/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/4pinots.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180901T120000
DTEND;TZID=America/Los_Angeles:20180901T143000
DTSTAMP:20260421T151010
CREATED:20180629T192901Z
LAST-MODIFIED:20180831T174229Z
UID:10000146-1535803200-1535812200@epicureansb.com
SUMMARY:Farewell to Summer Rosé Lunch
DESCRIPTION:As we enter the Labor Day weekend and the coming of Fall\, let’s bid farewell to the oenophile’s summer fling in ESB style!\nLeave the pink petals and rose decor for the princess party….this event is all about discovering the versatility\, diversity\, and food friendliness of Rosé Wines. \nWith a bird’s eye breathtaking ocean view\, filled with palm trees and a gentle summer breeze\, guests will taste through 7 different styles of Rosé from Paso Robles\, Santa Barbara\, Napa Valley\, Sonoma while enjoying a spread of creative Asian\, American\, and French dishes that highlight the pairing versatility of this food friendly wine. \nVIP members join us for a special reception with Jamie Slone @ 11:30 AM! \nLunch Menu\nMediterranean Mezze Platter \nFresh Baked Pita bread\, Grilled Vegetable Spread\, Falafel\, Tabouleh\, Roasted Garlic and Chive hummus\, Marinated Olives\, Marinated Feta\, Caramelized Onion Spread\, and more\nBánh mì Two Ways: Salmon & Jackfruit\nVietnamese Slaw\, Aioli\, Cilantro\, Mint\nSmoked Cauliflower \nStrawberry\, Chipotle\, Avocado dipping sauce\nLamb Chops \nGrilled with Mint Pesto\nFilled Endive Leaves \nGreens\, Radishes\, Tarragon-Truffle Mustard Vinaigrette\, \nWhipped Ricotta\nFarmer’s Market Inspired Dessert\nRosé List\nJamie Slone “Jamie” Rosé of Grenache (Santa Barbara County)\nYoung Inglewood “Vin Clair” Rosé of Pinot Noir (Napa- St. Helena)\nLieu Dit Rosé of Pinot Noir (Santa Barbara)\nWrenhop “Joker to the Thief” Rosé of Pinot Noir (Sonoma)\nAncient Peaks Rosé of Pinot Noir (Paso Robles)\nBenevolent Neglect Rosé of Syrah (Red Hills Lake County)\nTurtle Rock “Willow’s Tickled Pink” (Paso Robles)\nBelhara “Las Madres” Rosé of Syrah (Sonoma- Carneros)\nLevo “Right to Bear Flowers” Rosé of Pinot Noir (Paso Robles)
URL:https://epicureansb.com/event/farewell-to-summer-rose-lunch/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180822T190000
DTEND;TZID=America/Los_Angeles:20180822T210000
DTSTAMP:20260421T151010
CREATED:20180508T001139Z
LAST-MODIFIED:20180817T000617Z
UID:10000007-1534964400-1534971600@epicureansb.com
SUMMARY:Pinots Around The World
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nAttend an enlightening tasting experience featuring this delicate and popular grape that varies widely from region to region.\nFrom Burgandy to Oregon to Chile to California\, Pinot Noir is produced all around the world\, and the wines from each region vary drastically from one another. Time for a side by side tasting! \n \nA Pinot Noir Educational Workshop\, with Ian Adamo\, Court of Master Sommeliers (CMS) Level III Advanced Sommelier and Wine Consultant to The Vatican and Buckingham Palace. \nGuests will taste 5 high-rated Pinot Noirs from across the globe\, and in this seated tasting and open discussion\, will learn to identify the place of origin\, vintage\, winemaking methods and overall quality and market position. Whether novice or expert\, you’ll leave with a greater appreciation for this wonderful grape!  Appetizers are included\, and guests will have the opportunity to order the featured wines directly from Ian.
URL:https://epicureansb.com/event/pinots-around-the-world/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/pinot-noir-sign-1024x683.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180816T180000
DTEND;TZID=America/Los_Angeles:20180816T210000
DTSTAMP:20260421T151010
CREATED:20180504T203823Z
LAST-MODIFIED:20180731T171852Z
UID:10000005-1534442400-1534453200@epicureansb.com
SUMMARY:Pair and Share Series: New World Cabernet under $60
DESCRIPTION:Pair and Share Series: New World Cabernet!\nPair and Share Events are intimate dinners where 8-10 members come together with Amy and Keith or other ESB ambassadors as a group to share something: either a certain style of wine\, sometimes beer\, or a spirit. Each event will have a theme; for example\, Favorite California Zinfandels under $40\, Regional Brews\, or Favorite Sipping Tequilas. Dinners occur every other month. For August\, the theme is New World Cabernet Sauvignons that retail for $40-60.

 \nGuests will bring a theme appropriate bottle of wine (1 bottle per couple). A food menu will be determined by ESB and designed to pair with the wine. Guests will provide the name of their wine prior to the event. ESB will then send the proposed menu to the attendees\, and each guest will choose a dish to bring. The pairings are suggestions; but if you choose a salad course; then stick with bringing a salad\, even if it differs from the proposed menu. ESB will have staff on hand to help plate and serve the dishes. Heating\, tossing\, broiling? Just bring your instructions and we have it covered!

 Throughout the evening\, each guest will share with the group the story behind the bottle\, and enjoy the company of members with similar interests in wine\, beer\, and spirits. 

These events not only offer opportunities for members to experience recommendations first hand\, but it’s a great way to get to know one another on a personal basis. Our focus is food and beverage\, but after all\, we are a social club…an Epicurean social club. Registration fee for the dinner covers kitchen assistance\, setup/clean up and administration. \nDon’t want to cook? \nGreat! 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. \nComing on your own?\nAwesome! Don’t think for a minute that this is just for couples. \nWine? Well… what’s the price range?\nWe’ll determine this event by event. Typically for wine and spirits we’ll request a range (i.e.Under $40\, Between $100-$125\, etc.).
URL:https://epicureansb.com/event/pair-and-share-series-new-world-cabernet-under-60/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2016/05/chefsdinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180810T173000
DTEND;TZID=America/Los_Angeles:20180810T193000
DTSTAMP:20260421T151010
CREATED:20180629T185458Z
LAST-MODIFIED:20180803T130840Z
UID:10000145-1533922200-1533929400@epicureansb.com
SUMMARY:August Open House: La Place Wine Bar
DESCRIPTION:Join the Epicurean team\, fellow members and guests for an Open House!\nCome and meet fellow members and member guests while enjoying beer & wine specials offered by La Place\, nibbles courtesy of ESB and good conversation! All members and non-member guest are welcome! \nLa Place Wine Bar will be offering $5-$6 specials on their house Sparkling\, Red\, White\, Rosé\, and Beer…beverages to please everyone! \nIn addition\, ESB will feature Oat Bakery’s incredible breads and vegan spreads for members and guests! Come by and enjoy a slices of Holy Shiitake & Shallot\, Sage & Garlic\, and a gluten-free Super Seed Bread\, alongside their Roasted Carrot Spread\, Garlic Aioli\, and Almond Cilantro Pesto\, (to name a few)! \nBring your event ideas and share them with the team! We are eager to know what you look forward to experiencing as an Epicurean! “VIP Member” gifts will also be available for pickup\, if you haven’t already done so. \nNo need to register\, just show up and bring a friend or two! \n \nMeet\, eat\, drink and mingle!
URL:https://epicureansb.com/event/august-open-house-la-place/
LOCATION:La Place\, 205 Santa Barbara Street\, Santa Barbara\, CA\, United States
CATEGORIES:Beer,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:34.4162486;-119.6897312
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=La Place 205 Santa Barbara Street Santa Barbara CA United States;X-APPLE-RADIUS=500;X-TITLE=205 Santa Barbara Street:geo:-119.6897312,34.4162486
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180807T180000
DTEND;TZID=America/Los_Angeles:20180807T210000
DTSTAMP:20260421T151010
CREATED:20180502T135916Z
LAST-MODIFIED:20180807T131954Z
UID:10000003-1533664800-1533675600@epicureansb.com
SUMMARY:Cook Like A Farmer
DESCRIPTION:Shop like a farmer\, eat like a Chef!\nWhat does it mean to cook like a farmer?  In this class led by Chef Michelle Aronson\, guests will learn about shopping seasonally and how to utilize fresh herbs\, edible flowers\, vegetables\, animal proteins\, and and learn ways to reduce food waste.  A few hands-on volunteers will have the opportunity to prepare dishes with Michelle and learn basic knife skills.  The class will end with a family style dinner featuring the seasonal and colorful bounty of the market!
URL:https://epicureansb.com/event/cook-like-a-farmer/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/May11boxlittlegems.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180728T130000
DTEND;TZID=America/Los_Angeles:20180728T150000
DTSTAMP:20260421T151010
CREATED:20180504T185755Z
LAST-MODIFIED:20180728T182159Z
UID:10000004-1532782800-1532790000@epicureansb.com
SUMMARY:United Tastes of Ice Cream
DESCRIPTION:I scream\, you scream\, we all…ok you know the drill\, but this isn’t just any ice cream!\nWe are shipping in several pints of ice creams from four of the top ice cream purveyors in the country and one of Santa Barbara’s favorites… 18 ice cream flavors in all! This is a walk around tasting where members will get to sample unique\, creative\, high-end and delicious ice creams. \nOnce you’ve made the rounds with all the flavors\, return to your favorites\, or go the sundae bar\, where classic vanilla ice cream and a variety of toppings will allow you to create the sundae of your dreams.  No wine at this one\, folks…\, but a few savory snacks to keep you balanced. \nMenu\nSalt & Straw (Portland\, OR)\nDough and Co. Peanut butter Cookies with Wild Berry Jam\nChocolate Gooey Brownie\nBirthday Cakes and Blackberries\nLick Ice Cream (Austin\, TX)\nHill Country Honey & Vanilla Bean \nTexas Sheet Cake\nSweet Action (Denver\, CO)\nSalted Butterscotch \nStranahan’s Whiskey Brickle \nBlackberry Lavender\nJeni’s Splendid (Columbus\, OH)\nRicotta Toast w/ Red Berry Geranium Jam\nCoffee w/ Cream & Sugar\nRainbow Buttermilk Frozen Yogurt\nAmple Hills (Brooklyn\, NY) \nOatmeal Lace\nOoey Gooey Butter Cake \nChocolate Milk & Cookies \nPeppermint Pattie\nRori’s Artisanal Creamery (Santa Barbara\, CA)\nVanilla Bean Ice Cream\nChocolate Coconut\nSalted Caramel
URL:https://epicureansb.com/event/united-tastes-of-ice-cream/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Sweets
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/icecrema-lede-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180726T180000
DTEND;TZID=America/Los_Angeles:20180726T210000
DTSTAMP:20260421T151010
CREATED:20180402T182133Z
LAST-MODIFIED:20180814T024929Z
UID:10000130-1532628000-1532638800@epicureansb.com
SUMMARY:Winemaker Dinner: Matt Dees of Jonata\, Hilt\,  and The Paring
DESCRIPTION:Join ESB on a beautiful summer evening at a private home for great food\, wonderful wine\, and a chance to connect with a visionary winemaker.\nTo celebrate one of the top winemakers in California\, Epicurean Santa Barbara is elevating it’s monthly Winemaker Evening to a Winemaker Dinner featuring Matt Dees of Jonata (sister winery to Screaming Eagle).  We are honored that Matt is collaborating with ESB\, as his wines are not only in high demand\, but are typically allocated for club members only. \n1 Winemaker + 3 labels + 1 Amazing Ranch = A special Winemaker Dinner with ESB!\nThe evening will begin with a Reception featuring The HILT Chardonnay and The Paring Red\, at which time Matt will share his story with guests as they enjoy each wine paired with chef-crafted appetizers. The evening will then progress to a 4 course seated dinner featuring plated and family style dishes created by Chefs Nick Bodden and Ron Allen\, the guys behind the inventive Beefhearts culinary team; who will be utilizing Dees’ Estate Olive Oil\, “La Paz”\, his ranch’s local honey\, and a lamb provided by the Dee’s ranch. \nFeatured Wines\n2015 The HILT Chardonnay\n2014 The Paring Red\n2015 The HILT Pinot Noir\n2014 JONATA Todos\n2005 JONATA La Sangre Syrah\n(Standard Ticket includes all all of the above.)\nSpecial EPIC Experience\n***Limited to 10 registrants only!***\nIn addition to the standard ticket\, the EPIC ticket includes:\nEarly entry and private meet & greet with Matt Dees\nA special pour of the HILT Sparkling Blanc de Blanc\n1 take-home bottle of choice  (The Paring Red\, The HILT Pinot Noir\, or JONATA Todos)\n \nMatt Dees was born in Kansas\, schooled in Vermont; trained in Napa and New Zealand\, then settled in the Santa Ynez\, and as of 2004 has been the head winemaker of Jonata. Since then he has been received tremendous accolades for his Bordeaux style wines. Most notably\, Robert Parker rated many of his 2007 vintages 95-97 and 98-100 points\, and Dees’ winemaking philosophy and approach to quality are known to equal that of Napa Valley’s renowned Screaming Eagle Vineyards\, Jonata’s sister winery (Whose wines sell up to $18\,000). Jonata does not share the price point of Screaming Eagle\, but it could in the future. The quality of Screaming Eagle is present in the winemaking. \n“Our focus is on structure\, on acidity\, on farming the soil\, so there’s an earthy quality to our wines.” \n \nDees identifies Jonata wines as his best professional achievements\, but is also very proud of his newer Pinot Noir and Chardonnay projects\, The Hilt and The Paring\, also featured at this dinner. Epicurean Santa Barbara also reveres Dees not only for his winemaking\, sustainable farming\, and warm personality\, but also his appreciation of music. As a guitarist and mandolin player\, Matt is known to compare his wines to musical instruments and styles; from David Bowie\, to jazz\, to Bach. (Truly a conversation to be had with our musically inclined members and founders.) \n“…Music drives my life\, so it has to\, in some way\, influence my wine. That’s why our wines are classically structured\, with richness of fruit but combining an Old World feel and a New World site.” \nDedicated to expressing a range of red—and a handful of white—wines from its estate in the Central Coast of California’s Ballard Canyon appellation within Santa Ynez Valley\, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends. With a commitment in particular to Cabernet Sauvignon\, Cabernet Franc and Syrah\, and informed by cutting edge viticulture\, winemaking and an environmentally enhancing agriculture approach to their estate\, the Jonata wines are on the vanguard of an emerging quality movement in California wine growing. \n \nMatt Dees is what you’d call a natural winemaker. Armed with a degree in Soil Science from the University of Vermont and Vintages at Staglin in Napa\, California and Craggy Range in Hawkes Bay\, New Zealand\, Matt has an intrinsic feel for wine\, from dirt to glass. curious\, earthy and experimental by nature\, Matt’s approach to winemaking is grounded in the vineyard (pun intentional) first and foremost: attuned to the vines\, the weather\, the soil\, Matt seems almost to be a part of the vineyard itself. Not being bound by the conventions of the enological world of academia (no degree in winemaking here) has allowed Matt to come to an untethered philosophy of wine. Where Jonata is concerned\, this is an important point: Jonata is an unconventional place that requires an unconventional\, open mind to bring it to life. Lastly\, Matt has another very concrete talent: a keen feel for the shapes and dimension of tannin. Listening to him discuss the tannin elements found in Jonata wines is like listening to Buckminster Fuller describe the geodesic dome (which he invented)\, or like listening to the daring polyphonic construction of Bach’s Brandenburg concertos. Dees is a winemaker who’s emotionally and intellectually connected to structure\, texture and tannin and explores these elements deeply in his wines. \n \n \n 
URL:https://epicureansb.com/event/winemaker-dinner-matt-dees-of-jonata-hilt-and-the-pairing/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/04/mattdees-3-e1522692597720.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180718T180000
DTEND;TZID=America/Los_Angeles:20180718T210000
DTSTAMP:20260421T151010
CREATED:20180508T001810Z
LAST-MODIFIED:20180713T144135Z
UID:10000008-1531936800-1531947600@epicureansb.com
SUMMARY:Taco Takeover and San Diego Brews!
DESCRIPTION:ESB is bringing the best of San Diego to you! \nSpend the evening with fellow members enjoying some of San Diego’s finest and freshest craft beers paired with delicious tacos\, a San Diego staple! The chef will be featuring the SoCal trifecta; battered and fried fish taco\, carne asada taco and the legendary Tijuana hot dog\, along with a variety of creative salsas\, guacamole and sides. This is what summer is all about! To cap off the evening\, guests will rate each beer to determine the ESB favorites. \nDon’t drink beer? No problem\, there are plenty of alternatives.\nVegetarian? Got you covered! Just let us know when you register!\nSan Diego is considered the Napa Valley of craft beer and we’re bringing SD to SB! The ESB team is traveling to San Diego to hand-select the finest craft brews from several breweries to share with you! \n \nOur San Diego inspired eats will be provided by Chef Nick Bodden and Ron Allen\, the guys behind the inventive Beefhearts culinary team. Chef Nick 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.
URL:https://epicureansb.com/event/san-diego-breweries-and-taco-takeover/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Beer,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/Escondido-Stone-Brewery-Duck-Tacos-Courtesy-SanDiego.org_.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180712T180000
DTEND;TZID=America/Los_Angeles:20180712T210000
DTSTAMP:20260421T151010
CREATED:20180316T035219Z
LAST-MODIFIED:20180726T132910Z
UID:10000099-1531418400-1531429200@epicureansb.com
SUMMARY:The Bordeaux Experience
DESCRIPTION:The Bordeaux Experience is all about France and everything Bordeaux!\nCome for an elegant dining and wine tasting experience immersing yourself in french wine and french food. Enjoy 6 Bordeaux wines representing one of the most important wine regions in France! These legendary styles and varietals of the Bordeaux region will be accompanied by an exquisite\, multi-course dinner comprised of classic French dishes prepared by Judy Astbury. \nThe wine selection has been curated by Mr. Paul Astbury himself\, some of which date back as old as the year 2000! \nMenu will include items such as Brioche\, French One Soup\, Foie Gras\, Duck Breast\, Frites\, Cheeses\, and more.
URL:https://epicureansb.com/event/the-bordeaux-experience/
LOCATION:Yankee Farm Private Residence\, 526 Yankee Farm Road\, Santa Barbara\, 93109\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/03/Classic-Bordeaux.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4098995;-119.7488247
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Yankee Farm Private Residence 526 Yankee Farm Road Santa Barbara 93109 United States;X-APPLE-RADIUS=500;X-TITLE=526 Yankee Farm Road:geo:-119.7488247,34.4098995
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180626T173000
DTEND;TZID=America/Los_Angeles:20180626T203000
DTSTAMP:20260421T151010
CREATED:20180413T151100Z
LAST-MODIFIED:20180814T025039Z
UID:10000002-1530034200-1530045000@epicureansb.com
SUMMARY:Famous Recipes of NYC Chefs
DESCRIPTION:Enjoy dishes from some of NYC’s Michelin Starred/James Beard award-winning restaurants without leaving Santa Barbara!  \nLed by ESB founder Amy Robinson\, learn to make Amy and Keith’s favorite iconic dishes conceived by New York City’s most creative and popular chefs such as David Chang\, Andrew Carmellini\, Nobu Matsuhisa\, and Daniella-Soto Innes. With a focus on simple preparations with quality ingredients\, the event will start with a toast\, include lots of snacking and nibbling\, and end with a spread of incredible dishes. This is a demo and optional hands-on cooking class followed by dinner. \nA sample of some of the dishes for the evening:\nHomemade Ricotta with Sea Salt & Herbs (Andrew Carmellini of Locanda Verde)\nKorean Pork-Belly Buns (David Chang of Ko)\nMiso Black Cod (Nobu Matsuhisa of Nobu)\nCorn Husk Meringue with Corn Mousse (Daniella Soto-Innes of Cosme) \n 
URL:https://epicureansb.com/event/famous-recipes-of-nyc-chefs/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/04/new-york-city-guide.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180621T170000
DTEND;TZID=America/Los_Angeles:20180621T193000
DTSTAMP:20260421T151010
CREATED:20180608T152711Z
LAST-MODIFIED:20180616T031827Z
UID:10000144-1529600400-1529609400@epicureansb.com
SUMMARY:June Open House Happy Hour: Santa Barbara Wine Collective
DESCRIPTION:Join the Epicurean team\, fellow members and guests for an Open House Happy Hour!\nCome and meet fellow members and member guests while enjoying wine\, food and good conversation! All members and non-member guest are welcome\, but paid registrants will receive a glass of wine from a select menu and Lucky Penny Pizza…and other bites! \nBring your event ideas and share them with the team! We are eager to know what you look forward to experiencing as an Epicurean! “VIP Member” gifts will also be available for pickup\, if you haven’t already done so. \nMeet\, eat\, drink and mingle!
URL:https://epicureansb.com/event/june-open-house/
LOCATION:Santa Barbara Wine Collective\, 131 Anacapa St.\, Ste. C\, Santa Barbara\, CA\, 93101\, United States
CATEGORIES: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:34.4144445;-119.6906718
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Santa Barbara Wine Collective 131 Anacapa St. Ste. C Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=131 Anacapa St.\, Ste. C:geo:-119.6906718,34.4144445
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180609T163000
DTEND;TZID=America/Los_Angeles:20180609T183000
DTSTAMP:20260421T151010
CREATED:20180402T175927Z
LAST-MODIFIED:20180607T001110Z
UID:10000125-1528561800-1528569000@epicureansb.com
SUMMARY:Winemaker Evening: Russell From of Herman Story Wines
DESCRIPTION:Join us for an exciting evening with Russell From of Herman Story Wines! \nAs this will be our final Paso Winemaker Evening for the season\, with harvest right around the corner\, what better winemaker than Russel From to end on?!?! Russell will be pouring five highly regarded wines that best represent his passion for winemaking and the superb quality of his nerdy yet creative winemaking style. Get to know Russell personally while sharing wonderfully paired passed appetizers with other ESB members. Herman Story wines are spectacular crowd pleasers and at $48\, represent a great value rivaling the best wines California has to offer! \nRussell began Herman Story Wines in 2001 with 7 barrels stashed in his employer’s cellar. What started as a modest homage to his rancher grandfather has become a beacon to those seeking opulent\, structured Syrah and Grenache. From’s dedication has held the attention of discriminating consumers and reviewers alike\, earning him a coveted position in Wine Spectator’s Top 100 List in 2014 for his On the Road Grenache and an average 90+ score on CellarTracker across all wines and vintages. \nTo maintain balance while giving flavor full stage\, Russell works with 30 top-tier vineyards in 7+ distinct growing regions between Santa Barbara and Paso Robles. Vineyards of particular note include: Bien Nacido\, Chelle Mountain\, John Sebastiano\, Larner\, Presqui’le and White Hawk.  Learn more about Herman Story! \n \nFeatured Wines\n(all retail for $48)\n2016 Tomboy Viognier\n2015 Casual Encounters GSM\n2016 Nuts & Bolts Syrah\n2016 Milk & Honey Tempranillo Blend\n2015  Bien Nacido Syrah ***Tasting Only***\nPassed Appetizers\nBurrata Toasts with Spring Pea and Mint Pesto\nDuck Rilletes on Brioche with cherry compote\nMini Popovers with Asiago\nSlow Roasted Pork Belly Skewers with Korean BBQ\n\n “Come for the wine\, stay for the winemaker\, leave with a bottle!” \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-russell-p-of-herman-story-wines/
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/2018/04/Hermanstory-2.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:20180605T180000
DTEND;TZID=America/Los_Angeles:20180605T210000
DTSTAMP:20260421T151010
CREATED:20180504T204821Z
LAST-MODIFIED:20180619T193040Z
UID:10000006-1528221600-1528232400@epicureansb.com
SUMMARY:Chef's Table: Notte di Ravioli!
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nEncore Event! Due to the overwhelming demand for Notte di Ravioli\, we are brining Chef Glazer back for an encore dinner\, so all of those who could not reserve a seat at the first dinner can now enjoy this wonderful dinner! \nCome and dine with Chef and Pasta Maestro Michael Glazer and ESB members for a fun and artisanal dinner featuring Chef’s creative and delicious hand crafted ravioli and an amazing supporting cast of proteins and veggie courses. This nine-course meal will feature multiple courses of raviolis with unique fillings and sauces\, accompanied by farm fresh seasonal dishes. Chef Michael specializes in pasta making and showcases his passion through pop-up dinners where his masterful ability to craft the finest pastas is a super treat for his dinner guests. Get to know Chef Michael and see him in action as he prepares a beautiful dinner for Epicurean Santa Barbara. \nThis dinner is BYOB!\nPhotos by Paul Wellman \nCome For Food. Hang with Chef!\n \n\n\nMENU\n\n\nCUCUMBER GAZPACHO almond/aleppo/salsa verdeRAVIOLO caramelized fennel/fig/lambchopper/hazelnut brown butterSALMON CRUDO* preserved lemon/smoked salt/chiveRAVIOLI* brisket/crispy onion/mustard greens/walnut gremolataSPRING VEGETABLES green garlic butter/meyer lemon/nettle pureeRAVIOLI windrose farm fairy squash/shallot-herb creamSLOW ROASTED PORK BELLY* sweet potato puree/braising greens/natural jusCITRUS SORBET\nRAVIOLO handlebar ethiopian coffee/bellwhether farms ricotta/twenty-four blackbirds chocolate\n*Vegetarian Substitutions Available\n\nThe “Chef’s Table” events are intimate dinners held at either private homes or in restaurants and feature an acclaimed chef.  The chef has the opportunity to express his/her personal style of cooking\, all to the benefit of our members!  He/she will feature favorite dishes\, ingredients\, and techniques\, and will greet guests throughout the evening\, providing stories\, descriptions\, and conversation!  Seats for these dinners are very limited in order to maintain an intimate\, immersive social experience.\n\nChef’s Table Series: Wine\, Dine and Let the Chef Shine!
URL:https://epicureansb.com/event/chefs-table-notte-di-ravioli-2/
LOCATION:El Cielito Private Residence\, Santa Barbara\, CA\, 93105\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/03/LA101331PastaClose_horiz.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180531T170000
DTEND;TZID=America/Los_Angeles:20180531T200000
DTSTAMP:20260421T151010
CREATED:20180413T050251Z
LAST-MODIFIED:20180619T193034Z
UID:10000136-1527786000-1527796800@epicureansb.com
SUMMARY:531 Secret
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nOn May Thirty-First\, when you’re feeling a thirst And you find you desire libations\, Please put in your name\, tell others the same and secure your obscure reservations. Music\, and drinks\, and provisions\, me thinks\, Will tempt you to sign for a pour. One beverage is gratis\, and based on your status\, You’re welcome to purchase some more. You’ll see the location with your confirmation With all the specifics revealed. We know you agree\, to be ESB\, Is to keep secret details concealed. \nShh…
URL:https://epicureansb.com/event/531-secret/
LOCATION:Secret
CATEGORIES:Cocktails,Epicurean Santa Barbara,Music,Spirits
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/04/Secret.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
END:VEVENT
END:VCALENDAR