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DTSTART;TZID=America/Los_Angeles:20210903T180000
DTEND;TZID=America/Los_Angeles:20210903T210000
DTSTAMP:20260421T071040
CREATED:20210611T123130Z
LAST-MODIFIED:20210827T222458Z
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SUMMARY:ESB "TRUST" Dinner: Chef Justin West
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin West!\nESB’s next TRUST Dinner will feature Chef Justin West! \nChef Justin West is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009. \n \nThe Cuisine…\nAt this 6-Course Dinner\, guests will experience Chef Justin’s creative modern cuisine\, crafted with his love of cooking. His inspiration comes from the Santa Barbara market and local farmers\, years of working in his father’s BBQ joint in Oregon (staring at age 11)\, and classic French cuisine. From smoking and curing meats and fish to highlighting the season’s peak produce\, Chef Justin West’s food is always fresh clean\, delicious and satisfying!   Dietary restrictions will be accommodated at chef’s discretion. \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 3 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-justin-west/
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/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20210825T170000
DTEND;TZID=America/Los_Angeles:20210825T190000
DTSTAMP:20260421T071040
CREATED:20210720T191952Z
LAST-MODIFIED:20210824T220141Z
UID:10000211-1629910800-1629918000@epicureansb.com
SUMMARY:ESB Happy Hour - "Wine Down"
DESCRIPTION:ESB Happy Hour ~ “Wine Down”\nOn a glorious summer afternoon\, enjoy a glass of wine (or two…)\, with fellow ESB members at a special private residence of one of our very own members. The ESB team will be sharing their favorite wines from top Santa Barbara and Paso Robles wineries\, alongside Cheese\, Charcuterie\, Antipasti and more! All of this fun is included in your registration. \nAttendance is limited\, so sign up now and don’t miss out!\nIMPORTANT NOTE: This event is being held at a club member’s residence. The host kindly requires all attendees be vaccinated.\n \nWe are excited to bring members together in a safe casual\, social setting (respecting each other’s space of course!) \nWe look forward to seeing you there\, cheers!
URL:https://epicureansb.com/event/august25-happy-hour/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/07/wine_toast.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210815T150000
DTEND;TZID=America/Los_Angeles:20210815T170000
DTSTAMP:20260421T071040
CREATED:20200815T100053Z
LAST-MODIFIED:20210813T211835Z
UID:10000198-1629039600-1629046800@epicureansb.com
SUMMARY:Winemaker Evening: Jeremy Weintraub of Site Wine Co.
DESCRIPTION:Join us for an evening with Jeremy Weintraub of Site Wine Co.\nSite Wines is the smallest winery ever to be featured at an ESB wine event. The owner and winemaker is Jeremy Weintraub and he produces just 400 cases a year. Yes\, that’s correct – just 4\,800 bottles! \nJeremy is the acclaimed head winemaker of Adelaida in Paso. He separately created Site to give himself full freedom of expression in making wine. He sources his fruit from select vineyards in Santa Barbara County. Their terroir is critical\, which led to him naming his winery Site. It is a one-man show\, he does everything no matter how menial the task. \nThere is no tasting room\, customers find Site via personal referrals. Jeremy also sells by word of mouth to top restaurants across the country. Amazingly you will find Site Wines on the wine lists of 7 of the 14 Michelin 3-starred restaurants in the US\, including The French Laundry in Napa and Single Thread in Sonoma\, as well as others in LA\, SF and NYC. \nESB discovered Jeremy and Site through our Wine Ambassador Jeremy Allen\, who has been buying and drinking these wines for several years. (Dare we say it is a ‘tale of two Jeremys’…) ESB is really proud to bring Site to its members\, in a not-to-be missed tasting! \nIMPORTANT NOTE: This event is being held in our pre-COVID-19 location\, which is an incredibly special private home. In order for this to take place\, the host kindly requires all attendees be vaccinated.\nFor this winemaker evening\, Jeremy will be featuring 5 different wines. Wines will be available for purchase. \nFeatured Wines\n2017 SITE Roussanne Stolpman Vineyards\n2017 SITE Grenache Larner Vineyard\n2017 SITE Red Wine Larner Vineyard\n2017 SITE Syrah Bien Nacido Vineyards\nBonus Library!\n2014 SITE Syrah Bien Nacido Vineyards\n\n “Come for the wine\, stay for the winemaker\, leave with a bottle!”\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-jeremy-weintraub-of-site-wine-co/
LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210807T160000
DTEND;TZID=America/Los_Angeles:20210807T180000
DTSTAMP:20260421T071040
CREATED:20210319T184003Z
LAST-MODIFIED:20210728T192713Z
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SUMMARY:Cocktails & Canapés
DESCRIPTION:Cocktails & Canapés \nA proper drink!\nWhether you enjoy the classic Old Fashioned\, French 75\, or Negroni\, allow us to take your appreciation of cocktails to the next level. With the introduction of more obscure bitters and liquors\, allow ESB to introduce you to the latest trends in mixology\, while learning a bit about the Cocktail renaissance through a food and beverage pairing. From NYC to San Francisco\, at the forefront of this experience is “a proper drink”\, a cocktail made with fresh ingredients and is both classic and modern; the same drinks that have inspired and been perfected by the likes of Death & Co\, Milk & Honey\, Pravda\, Gramercy Tavern\, Beauty & Essex\, The Dead Rabbit\, The Starlight Room\, and on and on…This experience will be led by our in-house cocktail enthusiast\, Keith Robinson. \nGuests will imbibe through a carefully crafted course of librations alongside elegant bites inspired by the cocktails\, designed to pair with the complex flavors. They’ll be as easy on the eyes as they are on the tastebuds. \nThis is an outdoor event to provide a safe curated experience. Guests will have ample room for physical distancing when needed. We ask that all guests respect the personal space of others and maintain an appropriate distance!\n \n 
URL:https://epicureansb.com/event/cocktails-canapes/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Cocktails,Education,Epicurean Santa Barbara,Spirits
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/03/IMG_0922-1080x719-1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210722T160000
DTEND;TZID=America/Los_Angeles:20210722T180000
DTSTAMP:20260421T071040
CREATED:20210528T222212Z
LAST-MODIFIED:20210720T190813Z
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SUMMARY:Chef Massimo and The Proper Bolognese!
DESCRIPTION:Chef Massimo and The Proper Bolognese!\n{Note Updated Start Time}\nFor the first time\, Chef Massimo Falsini is leading a demonstration for ESB members… \nLearn the age-old tradition of Tagliatelle al Ragù\, (also known as Bolognese)\, a rich and delicious slow cooked meat sauce which is one of the most celebrated dishes of Italy. From the dicing of vegetables to the pasta rolling\, observe Chef Massimo as he demonstrates the steps to create the best Bolognese. You’ll learn all the tips and tricks from a true master\, and of course\, enjoy his rendition of this legendary dish. Afterwards\, with all your new found knowledge\, try your hand at creating your own delectable Bolognese at home! Local Paso Robles and Santa Barbara Wines will also be served! Please Note: This is an indoor event! \n\nChef Massimo Falsini is the Executive Chef of Caruso’s at Rosewood Miramar Resort in Montecito\, CA. From a family of charcutiers\, Massimo began his culinary training at 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. After many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 12 years ago. Chef Massimo then 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. \n \nThe event will be held indoors at a private residence. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/chef-massimo-and-the-proper-bolognese/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20210717T170000
DTEND;TZID=America/Los_Angeles:20210717T200000
DTSTAMP:20260421T071040
CREATED:20210319T171242Z
LAST-MODIFIED:20210706T212943Z
UID:10000068-1626541200-1626552000@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Drew Terp
DESCRIPTION:ESB “TRUST” Dinner: Chef Drew Terp!\nESB’s next TRUST Dinner will feature none other than ESB Favorite…Chef Drew Terp! \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. Most recently\, Chef Drew was co-owner and Chef at Pico in Los Alamos. While 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 continued producing a variety of charcuterie while executive chef at Pico\, in Los Alamos. Chef Drew has since left Pico and resides in San Diego. He is returning to Santa Barbara for one night only for an incredible 7-Course Trust Dinner. \nThe Cuisine…\nAt this 7-Course Dinner\, guests will experience Chef Drew’s style of cooking\, which is a tribute to the symbiotic farmer-chef relationship. He is also known for his incredible dishes featuring proteins\, fresh pastas\, and charcuterie. Anyone who has been lucky enough to attend one of Chef Drew’s previous dinners featuring Upscale Comfort Food\, Game Meat\, or his legendary Burgers knows of Chef’s Drew cuisine\, which has influence from Spanish\, Japanese\, Southern BBQ and Californian cuisine. He brings with him incredible flavors\, a wealth of experience\, and passion for creating incredible food. Dietary restrictions will be accommodated at chef’s discretion.\n \nExclusive Kitchen Counter Experience…\nTake the TRUST dinner to the next level\, to a dream experience for food enthusiasts! 4 Chef’s Kitchen Counter Seats will be available! Chef Drew’s charisma\, and love to greeting and sharing food with his guests will make this both an entertaining and delicious experience. Beverage parings are included with the chef’s kitchen counter seating! Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course receive hand outs from Chef as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others.
URL:https://epicureansb.com/event/esb-trust-dinner-july2021/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210630T170000
DTEND;TZID=America/Los_Angeles:20210630T190000
DTSTAMP:20260421T071040
CREATED:20210507T184012Z
LAST-MODIFIED:20210605T160110Z
UID:10000208-1625072400-1625079600@epicureansb.com
SUMMARY:ESB Happy Hour at El Encanto!
DESCRIPTION:ESB Happy Hour at El Encanto!\nTo all members and friends…we are so excited to announce ESB’s first happy hour in over a year! This Happy Hour will be hosted at Belmond El Encanto\, who has graciously offered ESB one of their private picturesque venues! It’s time to bring members together in a casual\, social setting (respecting each other’s space of course!) and catch up after a loooong year! RSVP REQUIRED. \n\nBelmond El Encanto’s Fireside Lounge and Balcony has been reserved for the club. The event will have a no-host bar\, and appetizers available for purchase. El Encanto has designed a new cocktail menu\, and will have wines by the glass. Simply RSVP and stop on by to spend time with new and old friends! \nFor those attending ESB’s happy hour\, don’t let the fun end!\nEl Encanto has a new Chef and a delicious looking menu. Make a night of it and stay for dinner! Reservations highly recommended. Corkage is $45/bottle. Call ahead of time and to reserve a table with El Encanto’s host: 805-845-5800. \n \nMark your calendars! We look forward to seeing you there!
URL:https://epicureansb.com/event/esb-happy-hour-at-el-encanto/
LOCATION:Belmond El Encanto\, 800 Alvarado Place\, Santa Barbara\, CA\, 93103\, United States
CATEGORIES:Appetizers,Beer,Cocktails,Spirits,Wine
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4388018;-119.7042119
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210626T150000
DTEND;TZID=America/Los_Angeles:20210626T170000
DTSTAMP:20260421T071040
CREATED:20210319T184103Z
LAST-MODIFIED:20210611T114519Z
UID:10000204-1624719600-1624726800@epicureansb.com
SUMMARY:Winemaker Evening: Cris Cherry of Villa Creek
DESCRIPTION:An evening with Cris Cherry of Villa Creek\nA benchmark winemaker in West Paso Robles\, Cris Cherry captains a beautiful vineyard and produces “straight-up and just stunning wine\,” as Jeb Dunnuck so eloquently put it when giving 97 points to the 2017 Villa Creek This Way That Way. Villa Creek presents wines of fruit\, minerality\, earth and soul handcrafted on Cris and JoAnn Cherry’s organic and biodynamic West Paso Robles estate. Cris and JoAnn originally moved to Paso Robles in 1996 to open a restaurant called Villa Creek in downtown Paso Robles. They grew fond of the grapes and style of Paso Robles winemaking\, and eventually started to produce their own wines for their restaurant. Taste through a wonderful selection of Villa Creek’s wine with Cris himself. Hear the charismatic stories\, learn about the philosophy\, and taste some great juice accompanied by fantastic bites by Chef Amy. \n \n“One of our great pleasures is preserving a moment in time in a bottle and enjoying it for years to come”. \nIn 2003\, they purchased a 60-acre property in the hills of Peachy Canyon and built their winery\, making about 3\,000 cases a year from such iconic properties as the James Berry Vineyard. Beginning in 2012\, the Cherrys started planting Rhone varieties on their property\, called the Maha Estate\, as well. Today they focus solely on winemaking\, with most of their wines being dominated by Grenache and Syrah. Villa Creek wines capture the vintage of the best biodynamic and organically farmed vineyard sites on the west side of Paso Robles and the Central Coast of California. Their wines are made with grapes grown on their home estate\, MAHA\, and with grapes from vineyards that meet our growing criteria of being certified organic and/or biodynamic or practicing organic farming methods. Currently our vineyard sources are MAHA\, James Berry\, Luna Matta and Slide Hill. \n \n“Most of our Villa Creek wines are dominated by Grenache and Syrah. We began working with Grenache in 2002. Grenache brings vibrance\, round red fruits and an amazingly complex mouthfeel. Syrah brings an entirely different component; dark and brooding\, delicious and meaty. Our west Paso Robles limestone imparts freshness and vitality to Syrah taking it to another dimension of complexity and cellar worthiness. Each vineyard’s microclimate adds it own nuances that we do our best to capture. Our Villa Creek red wines also include Mourvèdre\, Carignan and Petit Sirah as blending components and occasionally as special release single varieties. We work with Roussanne\, Clairette\, Fiano and Grenache Blanc in our white wine program\, both as blends and single varieties. While our Villa Creek wines represent a few different places\, MAHA represents one; the place that we raised our kids\, built our winery and planted our vineyard. When we first laid eyes on this estate in 2003\, we knew it was destined for greatness. Our best barrels from MAHA Estate grapes are reserved for the MAHA branded wines. Grenache\, Syrah\, Petit Syrah\, Mourvèdre and Carignan grow on the MAHA. \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”\nFeatured Wines\n2018 Fiano (Certified Organic)\n100% Fiano / $55 Retail\n2018 Garnacha (Certified Organic)\n100% Grenache / $75 Retail\n2017 This Way That Way\n50% Grenache / $50 Mourvèdre / $85 Retail\n2018 High Road\, James Berry Vineyard\n60% Grenache\, 20% Syrah\, 20% Mourvèdre / $85 Retail\n…and a special MAHA wine\n\nAppetizer Menu\nParmesan-Panko Zucchini Rounds with Mint and Ginger-citrus Aioli\nTarragon-Fava Bean Compote with Fresh Truffled Ricotta on Crostini\nExtra Crispy New Potatoes with Smokey Romesco\, Bacon Crumble\nPizza Meatballs with Tomato-confit marinara\, Oregano drizzle\, Scamorza\n\nAbout the Winery…\nThe idea of making wine seemed like an unreachable dream when we moved to Paso Robles in 1996. We were brimming with passion about wine and the industry\, and arrived with a cellar of inspirational wines from around the globe. We began with our Villa Creek label in 2001\, and came to better understand the environment\, the process and how the two communicate. Now\, with greater knowledge\, a clear vision and a deep respect for nature and its influence on making the finest wine\, MAHA Estate has gracefully fallen into place.\n \nThis is an outdoor event to provide a safe curated experience. All guests will attend together\, but have their own designated space at the venue with ample room for physical distancing\, and Chef Amy Baer Robinson will provide paired appetizers to enjoy alongside the wines. We ask that all guests respect the personal space of others! \n \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-cris-cherry-of-villa-creek/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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GEO:34.4208305;-119.6981901
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210611T173000
DTEND;TZID=America/Los_Angeles:20210611T203000
DTSTAMP:20260421T071040
CREATED:20210319T184350Z
LAST-MODIFIED:20210519T155720Z
UID:10000210-1623432600-1623443400@epicureansb.com
SUMMARY:Goldbelly Extravaganza Dinner
DESCRIPTION:“Goldbelly Extravaganza” Dinner\nSince the pandemic many of the country’s top restaurants have taken “delivery” to the next level\, by offering their legendary dishes to order via the site Goldbelly. This site ships the dish to you\, (usually frozen)\, with specific re-heating and execution instructions from the restaurants. After testing the site with some of our favorite New York dishes and being more than pleased with the results\, ESB is planning the “Goldbelly Extravaganza” Dinner. \nThe United States of Goldbelly!\nThis experience will allow you to taste some of the best food from LA\, NYC\, Philadelphia\, Kansas City\, Austin and New Orleans all in one night! Start with Commander’s Palace Gumbo from New Orleans\, then sample the Korean Pork Ssäm from NYC’s Momofuku Ssäm Bar\, then proceed to sample some of the most sought-after barbecue in America: Franklin’s BBQ Brisket from Austin\, TX and ribs from Joe’s of Kansas City\, MO served with Woflgang Puck’s Truffle Mac\, and end with cake and ice cream…Ovenly’s Brooklyn Blackout Cake and Nancy’s Silverton’s Gelato sampler! \nESB has chosen several dishes from the site and the team will execute and curate a multi-course dinner which will feature a sampling of the best dishes from across the United States. In a time when you can’t go to the food\, the food comes to you! Some dishes are sure to impress\, and well\, others may not…That’s all part of the fun! \nTo top it off\, this experience is BYOB! So bring your favorite beverages to pair with this diverse and delectable dining experience! We’ll also provide the perfect welcome beverage. \nMENU\nZahav’s Hummus & Salatim Spread\nZahav – Philadelphia\, PA\nBeets with tehina\, Moroccan carrots\, twice-cooked eggplant\, pickled Napa cabbage\, spicy fennel\, and Matbucha\, Schug and Harissa\, Pita Bread \nCommander’s Palace Seafood Gumbo\nCommander’s Palace – New Orleans\, LA\nMomofuku Bo Ssäm\nMomofuku Ssäm – New York\, NY\nSlow cooked pork shoulder\, served with Momofuku’s Fried Rice\, Lettuce Wraps\, Potato Rolls\, and Ssäm Sauce \nFranklin BBQ Brisket\nFranklin BBQ; Austin\, TX\nSmoked Brisket\, Franklin BBQ Sauce \nJoe’s of Kansas City BBQ Ribs\nJoe’s of KC; Kansas City\, MO\nPork Spare Ribs\, Joe’s Kansas City BBQ Sauce \n…Served with\nWolfgang Puck’s Truffle Mac and Cheese\nWolfgang Puck Catering; Los Angeles\, CA\nWolfgang Puck’s Famous indulgent dish served annually at the Oscars an other high-profile catered events \nChoice of Dessert: \nBrooklyn Blackout Cake\nOvenly Bakery; Brooklyn\, NYC\nDark chocolate stout cake smothered in salted dark chocolate pudding buttercream. \nNancy’s Fancy Italian Gelato & Sorbetto\nNancy’s Fancy; Los Angeles\, CA\nA sampling of 6 artisan gelato and sorbetto\, crafted by James Beard award-winning chef Nancy Silverton. Flavors: Butterscotch Budino with a Caramel Rosemary Swirl\, Italian Custard with Marsala & a Citrus Caramel Swirl\, Mixed Berry with Greek Yogurt\, Amarena Cherry with Amaretti\, Chocolate Fondente with Dark Rum and Valrhona Chocolate Chips\, Coconut Stracciatella with Bittersweet Chocolate Strands \nJoin us for a dinner like no other…\n\n\nThis is an outdoor event to provide a safe curated experience. Guests will have a their own designated space at the venue\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain an appropriate distance!
URL:https://epicureansb.com/event/goldbelly-extravaganza/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Epicurean Santa Barbara
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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:20210512T180000
DTEND;TZID=America/Los_Angeles:20210512T200000
DTSTAMP:20260421T071040
CREATED:20210319T184554Z
LAST-MODIFIED:20210508T010808Z
UID:10000209-1620842400-1620849600@epicureansb.com
SUMMARY:Amy's Oaxacan Experience
DESCRIPTION:Amy’s Oaxacan Experience\nStories and Secret Dishes from One of Mexico’s most Vibrant Culinary Regions\nJoin ESB Founder Amy Baer Robinson as she shares the dishes\, beverages and stories from her time in Oaxaca. Learn about the sacred Mole Negro and how it ties into the traditions of the Zapotec culture\, and taste the unique flavors only found in chihuacles negros\, authentic stringy Oaxacan cheese\, masa from Oaxacan corn\, unique herbs such as Hoja Santa\, and of course\, smokey mezcal. In this multi-course dinner\, you’ll swoon over the depths of flavors\, and leave with a new appreciation and taste for these sacred dishes. Oaxacan inspired beverages will be served alongside the dinner. \nSara Jaqua\, Founder of Gone Native Travel will be joining us for the event to share her stories\, expertise\, and enthusiasm of Oaxacan Food and Culture. \nMenu to come!\nThe event will be held at a private location\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/amys-oaxacan-experience/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/03/FB3F237F-D38B-4529-B842-D90815E17291.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210501T170000
DTEND;TZID=America/Los_Angeles:20210501T200000
DTSTAMP:20260421T071040
CREATED:20210319T172719Z
LAST-MODIFIED:20210423T132409Z
UID:10000069-1619888400-1619899200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef P.A. Tremblay
DESCRIPTION:ESB “TRUST” Dinner: Chef P.A. Tremblay\nESB’s May 1st TRUST Dinner will feature hometown favorite Chef PA Tremblay! For the first time ever\, Chef PA is creating his own 6-Course dream dinner for our members. Many of you are familiar with Chef PA through his charismatic demonstrations of locally sourced seafood\, his beautiful Italian braises and ragus made wild game meat from his hunting adventures\, or even authentic Japanese Ramen. But\, you have yet to experience Chef P.A’s cuisine…unleashed…without the influence of educational content or pre-selected wines. For those of your who think you may know PA…well\, think again!  \nThe Cuisine…\nAt this dinner you’ll experience flavors inspired from his Classical training\, his French-Canadian roots\, his travels throughout Europe and Asia\, his weeks of fishing off the coast of Alaska\, and of course\, his time as Chef de Cuisine at Julienne. Chef P.A. represents everything Epicurean treasures about food and beverage…He is a brilliant educator and an incredibly creative and expertly skilled chef. Yet he is always seeking to further his culinary knowledge as he experiments with new techniques; be it European style charcuterie\, or fermented “fish” sauce made from insects\, (with inspiration from Noma’s René Redzepi).*please note that this menu may contain gluten and dairy. As these are specialized menus\, modifications are politely declined. \nExclusive Kitchen Counter Experience…\nNow that limited indoor dining is permitted\, ESB is taking the TRUST dinner to the next level\, creating a dream experience for food enthusiasts! We are now offering 4 indoor Chef’s Counter seats. Guests will be seated at the counter\, where they will observe all the action\, the knife cuts\, see the master chefs flip the contents of hot skillets\, the steam and fire\, smell the intoxicating aromas\, hear all the naughty jokes\, and of course\, hand outs from Chef PA as he prepares and plates his trust dinner right in front of your eyes. In addition\, guests at the counter will receive some special pours of wine and other beverages to accompany their experience! For this TRUST dinner\, proceeds from the kitchen counter seats will go to the Build the Kitchen fund! \nLet’s build the kitchen!!!\nAs Epicureans\, we appreciate the craft\, talent\, and determination that is required to make an artist (especially a chef or winemaker) successful. As many of you know\, our goal is not only to educate and inspire\, but to support those artists in our community and beyond. \nAs we continue into our 3rd year\, we’re supporting Chef PA and SBMS in their efforts to raise funds to build a professional kitchen that will have a major impact on our community\, education and ESB directly! \nWe want to gather members to support this project because of the impact this kitchen will have on future generations. Not only will the students benefit from this kitchen\, but non-profits\, independent chefs in need of a shared kitchen space\, and Epicurean Santa Barbara\, too\, would use the new professional space to host educational hand-on classes. This kitchen would shepherd in a new culinary-driven generation in our community. And as food enthusiasts of Santa Barbara\, we feel it’s only fitting to support ventures that benefit the future food enthusiasts of Santa Barbara. This is a realistic and tangible campaign\, and our support as a group will make Epicurean Santa Barbara become a driving force in the community. Chef PA is close to reaching his goal of raising $600\,000 to complete the kitchen at the school. We invite you to join us to help him and SBMS cross the finish line…Let’s get them there! \nIf you want to donate now\, you can! Add your desired donation in increments of $50 when you purchase your trust dinner ticket\, and 100% of those funds will go directly to the campaign. If you’re looking to make a large contribution and/or receive a tax deduction\, please contact PA Tremblay directly\, CLICK HERE or email Amy & Keith to arrange a meeting with Chef PA directly. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210410T150000
DTEND;TZID=America/Los_Angeles:20210410T180000
DTSTAMP:20260421T071040
CREATED:20210115T175455Z
LAST-MODIFIED:20210315T170619Z
UID:10000065-1618066800-1618077600@epicureansb.com
SUMMARY:Sine Qua Non Experience
DESCRIPTION:Sine Qua Non (also known as SQN)\, known for its Rhône style blends\, has become an international sensation and one of the most collected California wine labels. Winemaker Manfred Krankl started with a vision and a lot of passion and turned it into an incredible success. Sine Qua Non wine is the only American label to have received eight perfect scores from critic Robert Parker. Their wines start in the high $100s and go well over $200 a bottle — if you can get one! Individuals can buy it only if they are on the 1\,475-member mailing list (there’s a six-year wait to join). Not only do they sell out\, but the wines skyrocket in price shortly after release\, some selling for over $1\,000 per bottle! The ultimate cult wines!!! \n\nOne of the world’s most creative wineries\, Sine Qua Non is turning out world-class wines of extraordinary complexity and individuality.\n~Robert Parker\n\n\nThe tasting experience..!\n6 Glasses\, 6 Wines\, and a blind! Each guest will receive a pour of each label. In total\, each guest will receive 15oz of SQN wine throughout the event. The experience is limited to 10 guests. ESB Founder Keith Robinson will lead guests through the tasting with notes supplied by SQN. After every 2 wines\, there will be an intermezzo\, with hors d’oeuvres\, cheese\, charcuterie\, and house made breads & spreads that will compliment the wines (food by ESB Chef Amy Baer Robinson)\, permitting guests to enjoy every sip of these vintages\, and allowing everyone to remain “steady” throughout the tasting. Guests will be able to revisit their favorites following the tasting with the remaining wine. Following the SQN wines\, there will be a 6-8 bottle blind tasting featuring select winemakers whose style is similar to\, or inspired by SQN. These are wines that deserve all the time in the world to enjoy\, and with the blind tasting\, we consider this an EPIC experience. Thus\, there is no event duration. This is an experience to remember for a lifetime. \nDo the producers pick the grapes at night under the full moon? \nDo they make it under a secret oath or while sacrificing a small farm animal? \nNo one will ever know. But at least now\, you have an opportunity that thousands of other wine enthusiasts could only dream of having… Join us\, won’t you?\nThis experience has been made possible by Elaine and Manfred Krankl\, who after speaking with Keith and Amy\, graciously allocated wine from SQN to be shared with members of Epicurean Santa Barbara in support of our mission to offer unique and educational experiences for individuals in the Santa Barbara community. We thank them for their support! See the SQN website click here! \nFeatured SQN Wines\n2011 Dark Blossom – Grenache2011 Dark Blossom – Syrah  2014 Shakti – Grenache2014 Piranha Waterdance – Syrah 2017 The Gorgeous Victim – Grenache2017 The Hated Hunter – Syrah\n \nWhat makes it a “cult wine”?\nSine Qua Non has sometimes been lumped with other California cult wines such as Screaming Eagle\, Colgin and Harlan Estate by the media\, but Krankl’s winery is the only winery that isn’t located in Napa Valley and doesn’t produce Cabernet Sauvignon. Instead it is from Ventura County\, and the wines are from Rhone varietals. The wines demand Napa-level prices due to the limited production (just 3\,500 cases a year) and the ridiculous scores by the critics.  Manfred Krankl is one of the most revered winemakers in the world\, and the wines he produces are considered to be the finest expression of native Rhône varietals in the new world. In total The Wine Advocate has rated 16 of his wines perfectly\, with Guigal (31) and Chapoutier (34) receiving more. These ultra expensive\, hard to find wines from California just have more customers than they do bottles to go around. SQN wines defy all odds and Manfred changes the names and varietals of the wines\, the bottle shapes\, and artistically expressive labels (which are designed by Krankl)\, every year. \nWho is Mandred Krankl?\n \nOur wines were born of pure passion and a wishful dream – to make something that is so distinctive and so delicious as to make it indispensable to wine lovers the world over. Clearly a rather lofty\, even unrealistic notion\, but one we decided to pursue anyway. And so\, with the 1994 vintage  started\, made a whopping four and a half barrels of Syrah that we called ‘Queen of Spades.’ \nThe dangerous life of Manfred Krankl\, the man behind Sine Qua Non\, the most coveted California wine you’ve never heard of (or\, maybe you have)–turns out to be pretty seductive. In 1994 an Austrian émigré set about purchasing fruit from three leading ‘Rhone Ranger’ California vineyards – Alban\, Stolpman\, and Bien Nacido. Manfred Krankl\, and his wife Elaine\, then set about producing 100 cases of what is now the winery Sine Qua Non’s (SQN as it is often known) maiden vintage –named ‘Queen of Spades’. This predominantly Syrah based wine was the first in a now world renowned and sought after list of individually named\, bottled and labelled cuvees primarily produced from the Syrah or Grenache varietals. The winery has also grown since 1994\, and they now produce wine from grapes grown across four different California vineyards\, with the main property situated in Ventura. Krankl’s eccentric\, unique\, and often brilliant approach to winemaking is one of the fundamental reasons that these wines are amongst the most collectable in the world; comparable to the very top wines produced in the Cote d’Or\, Bordeaux and Napa Valley. \n“That first wine was a much greater hit than we could have ever imagined and it literally changed our life. What started as a hobby\, more or less on a whim\, has become not only our full-time occupation\, but indeed our life. It is now a part of just about everything we do. These first four and a half barrels have grown into four different vineyard sites\, a new winery building and a simply amazing number of loyal wine lovers the world over. In fact\, there are so very many lovely folks interested in our wines that we don’t have enough to go around and instead had to create something as annoying as a waiting list. We are humbled by all the positive feedback we continuously receive\, as well as critics and journalists from all corners of the earth. We take that as our mandate to forever strive to get better\, to never compromise and to stay true to ourselves and by extension to all those who have supported us and believed in us since those first 100+ cases of wine left our cellar…now so many years ago.” \n“Although at heart we are a Rhone (Ranger) house where Syrah and Grenache play top fiddle…supported by Mourvedre\, Roussanne and Viognier\, we have an aversion to labels and dogmas\, or mindless rituals that are sometimes called tradition. And so\, we also grow non-Rhone-origin grapes such as Petit Manseng\, Touriga Nacional\, Graciano and Petite Sirah. Varieties we believe can work well on a Rhone canvas.” – Manfred & Elaine Krankl
URL:https://epicureansb.com/event/sine-qua-non-experience/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/01/SQN-LOGO.001.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210403T113000
DTEND;TZID=America/Los_Angeles:20210403T140000
DTSTAMP:20260421T071040
CREATED:20210203T162010Z
LAST-MODIFIED:20210322T162735Z
UID:10000067-1617449400-1617458400@epicureansb.com
SUMMARY:Spanish Tapas with Chef Robin Goldstein
DESCRIPTION:Spanish Tapas with Chef Robin Goldstein\nTapas are a beloved culinary tradition in Spain\, and these diverse and flavorful appetizers can be enjoyed any time of day. Chef Robin lived in the Andalusian region of Spain for 5 years\, and will share stories\, dishes\, and recipes from her time in the region. Come taste and learn about the vibrant flavors of Spain with fellow members. Adult beverages will also be served. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the comfort and safety of all guests and staff! \n \nMENU\nGazpacho Andaluz\nTortillitas De Camarones (Shrimp Fritters)\nButternut Squash-Ricotta Empanadas\nChicken with Romesco Sauce\n \nOver the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on flavor\, spice\, and quality produce. Her inspiration comes from her her travels and living abroad in France\, Greece\, Spain and Italy.
URL:https://epicureansb.com/event/spanish-tapas-with-chef-robin-goldstein/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/c7213090980387a3db4f363cd6e1004d.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210313T170000
DTEND;TZID=America/Los_Angeles:20210313T200000
DTSTAMP:20260421T071040
CREATED:20210202T144318Z
LAST-MODIFIED:20210315T170644Z
UID:10000066-1615654800-1615665600@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Massimo Falsini
DESCRIPTION:ESB “TRUST” Dinner: Chef Massimo Falsini\nESB’s Second TRUST Dinner will feature  Michelin Starred Chef Massimo Falsini\, the Executive Chef of Caruso’s at Rosewood Miramar Resort in Montecito\, CA. From a family of charcutiers\, Massimo began his culinary training at 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. After many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 12 years ago. Chef Massimo then 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. \nThe Cuisine…\nThe dinner will feature Chef Massimo’s personal connection to his Italian upbringing\, including his pastas\, vegetables\, seafood and proteins\, as well as his enthusiasm for the resources of the Central Coast. Chef Massimo is known for utilizing the highest-quality ingredients sourced from neighboring farmers\, fishermen and ranchers. *please note that this menu will contain gluten and dairy. As these are specialized menus\, modifications are politely declined.  \n \nThe revenues of Chef Massimo’s dinner will be donated to No Kid Hungry\, a national campaign run by Share Our Strength\, a nonprofit working to solve problems of hunger and poverty in the United States and around the world. After 25 years of successfully investing in local nonprofits and helping find the best approaches to eradicating poverty and hunger\, Share Our Strength launched No Kid Hungry in 2010. The campaign includes food skills education\, school breakfasts\, summer meals\, and advocacy. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/trust-dinner-massimofalsini/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/02/TrustDinner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210305T173000
DTEND;TZID=America/Los_Angeles:20210305T200000
DTSTAMP:20260421T071040
CREATED:20210113T143406Z
LAST-MODIFIED:20210315T170705Z
UID:10000063-1614965400-1614974400@epicureansb.com
SUMMARY:Sausage Making with Chef P.A. Tremblay
DESCRIPTION:The age-old technique of sausage making!\nChef P.A. Tremblay joins ESB once again to share the age-old technique of sausage making! Learn about the the spices\, herbs\, casings and the techniques to making sausages with the old-world traditions. With the right tools and Chef P.A.’s tips and tricks\, you too\, can make sausages on your own with a variety of proteins and seasonings! \nThe afternoon will start with a chilled beer\, or wine\, and guests will be served an entree of chef P.A.’s homemade crafted sausages and sauerkraut to enjoy during the demonstration. In addition to sausages\, Chef P.A. will also demonstrate the ease of making your own sauerkraut. No longer will you have to buy the pre-packaged version of this condiment; instead you’ll be able to dine on the probiotic filled\, floral\, briny condiment for your future sausage adventures! Each guest will even take home a jar of Chef P.A.’s Sauerkraut to enjoy at a later date (or with their leftovers!) \nProst!\nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/now-open-sausage-making-with-chef-p-a-tremblay/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/01/Bavarian-Sauerkraut-and-Sausage-Cleveland-Indians-MLB-Recipe-Series-IMG_4382.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210220T150000
DTEND;TZID=America/Los_Angeles:20210220T170000
DTSTAMP:20260421T071040
CREATED:20201229T032634Z
LAST-MODIFIED:20210315T170732Z
UID:10000061-1613833200-1613840400@epicureansb.com
SUMMARY:Winemaker Evening: Anthony Yount of Denner Vineyards
DESCRIPTION:Join ESB for an evening with Anthony Yount of Denner Vineyards\nFor our first Winemaker Evening of 2021\, ESB is featuring Anthony Yount from Dinner Vineyards\, whose 2016 Dirt Worshipper was listed as #18 on Wine Spectator’s Top 100 of 2019. Come taste why Wine Spectator has named Denner wine one of the top 20 in the world twice over the last decade. Meet Anthony and learn all about his winemaking journey and experience the beautiful\, complex\, terroir driven Rhone and Bordeaux varietals that have made this westside Paso vineyard one of the region’s best. Come for the wine\, stay for the winemaker\, leave with a bottle! \nThis is an outdoor event limited to small number of guests to provide a safe curated experience. Guests will have a their own designated space at the venue\, and Chef Amy Baer Robinson will provide paired appetizers to enjoy alongside the wines. This event will be held at a private residence in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! \n \nAs a kid Anthony always wanted to be a Cattle Rustler or a River Pirate. Unfortunately\, neither of those professions were hiring when he graduated from Cal Poly. So Anthony “cut his teeth” in the wine industry here at Denner working as cellar rat for two vintages. Later\, he moved up the road to become Cellar Master at Villa Creek\, where he continued to work with Denner fruit. Coming full circle\, Anthony returned to Denner as Winemaker in 2009. His winemaking philosophy is simple: “If you provide the grapes and wine with an environment where they can thrive and express themselves\, they will do just that.” \nFeatured Wines\n2018 Viognier\n100% Viognier / $50 Retail\n2018 Ditch Digger\n45% Grenache\, 20% Mourvèdre\, 20% Syrah\, 5% Cinsaut / $80 Retail\n2018 Dirt Worshipper\n98% Syrah\, 1% Viognier\, 1% Roussane / $80 Retail\n2018 Mother of Exiles\n68% Cabernet Sauvignon\, 22% Petit Verdot\, 6% Merlot\, 4% Cabernet Franc / $80 Retail\nAbout the Winery… \nAfter traveling the state for years searching for the perfect piece of dirt to grow grapes that would produce highly-acclaimed wines\, Ron Denner finally found exactly what he was looking for in the far western reaches of Paso Robles in 1997. He began planting the first few acres in 1999\, which has now grown to a total of 130-acres\, consisting of 20 different grape varieties and counting. We designed our estate winery to fit into the rolling hills of the surrounding vineyard — allowing us to exercise only the gentlest touch on the incoming grapes. Through our gravity flow process\, we can showcase exactly what the vineyard and the vintage give us and produce wines that are both powerful and finessed. \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-anthony-yount-of-denner-vineyards/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/12/602D5DF8-959D-40F7-9567-2E3E81AE28FA.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210210T173000
DTEND;TZID=America/Los_Angeles:20210210T193000
DTSTAMP:20260421T071040
CREATED:20210115T175255Z
LAST-MODIFIED:20210208T175349Z
UID:10000064-1612978200-1612985400@epicureansb.com
SUMMARY:Fast\, Easy Comfort Food At Home
DESCRIPTION:Fast\, Easy Comfort Food at Home \nSometimes\, after cleaning your home\, doing your taxes\, or enjoying your lasted binge-worthy show or new movie release\, you just want to order your favorite comfort foods; whether it be pizza\, pasta or your go-to Asian takeout. \nBut what if you had a collection of some simple\, fast\, and delicious recipes at your fingertips for times like these? Recipes that require only a few tools\, minimal prep\, and that deliver those full\, comforting flavors in less time it takes for a restaurant order to arrive? you might be more likely to to find the energy to create a home cooked meal rather than order in! \nIn this demonstration\, you’ll learn just that! Amy is going to demonstrate three very simple recipes that will allow you to create rich\, tasty comforting dishes with ease and versatility. Not only do the recipes require few tools\, prep and clean-up\, (i.e. the Mac and Cheese needs but 1 Pot!) but Amy will also show you ways to embellish the dish with what’s in your pantry or fridge! \nSo stock your pantry with a few staple items\, and next time you find yourself craving some of your favorite foods after an Saturday afternoon of Netflix\, but don’t quite have the desire to harness your inner Julia Child\, you’ll be prepared with a defense of perfect recipes\, (just like that Chess mastermind Beth Harmon with her indomitable mental prowess and spellbinding eyes.) \nMenu\nGrandma Style Pizza with Fresh Tomatoes & Mozzarella\nSmokey Macaroni and Cheese with Garden Veggies\n‘Take-Out’ Style Peanut-Sesame Noodles\n\nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/fast-easy-comfort-food-at-home/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/01/Stovetop-Mac-And-Cheese.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210131T170000
DTEND;TZID=America/Los_Angeles:20210131T200000
DTSTAMP:20260421T071040
CREATED:20210103T210458Z
LAST-MODIFIED:20210127T055811Z
UID:10000062-1612112400-1612123200@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Justin Werner
DESCRIPTION:ESB “TRUST” Dinner: Chef Justin Werner\n\nESB’s First TRUST Dinner features Orange County based Chef Justin Werner\, the Executive Chef at Porch and Swing in Irvine\, CA. Originally from New York Justin cut his teeth in some of Manhattan’s top tier restaurants. He spent half a decade working at Craft for Tom Colicchio where he gained a passion for quality produce and forging relationships with farmers. This lead him to spend a few years at Thomas Keller’s Per Se before moving on to Corton\, where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning the hit TV show Chopped\, he used his winnings to invest in himself and left for Copenhagen. It was here that he interned at Noma while it held the title of “Best Restaurant In The World”. Upon returning to the US\, Justin made a cross country move to Orange County. After serving as chef at Playground DTSA\, (the only OC restaurant to make Jonathan Gold’s Top 101 Restaurants in Los Angeles list in 2017!)\, he eventually moved on to his current position at Porch and Swing. A lover of travel\, Justin draws inspiration from his time spent around the world to create a very special dining experience for his guests. \nThe Cuisine….\nThis experience will be a 7-Course\, individually plated dinner (outdoor physically distanced) featuring Chef Justin’s regional American cuisine with classic\, modern and international influences. Expect to see a variety of fresh locally sourced produce\, as well seafood\, pasta\, and red meat\, and inventive textures and generous use of spices\, sauces and rich\, but balanced flavors. His cuisine is both creative and approachable\, and always satisfying. \nCharismatic as he is talented\, Chef Justin is a witty personality whose sense of humor and insight into the culinary world will make this experience not only delicious\, but also very entertaining. \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe first Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined. But please include them upon registration\, and the chef will do his/her best to adjust the course to fit the restrictions. \nThe event will be held at a private residence\, and guests will be seated in a spacious outdoor space\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-justin-werner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/02/200126Alpine_PlatingSpoon.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210116T163000
DTEND;TZID=America/Los_Angeles:20210116T190000
DTSTAMP:20260421T071040
CREATED:20201229T032327Z
LAST-MODIFIED:20210116T012327Z
UID:10000199-1610814600-1610823600@epicureansb.com
SUMMARY:Blind Tasting & Dinner: "Châteauneuf-du-Pape" of Paso
DESCRIPTION:Blind “Châteauneuf-du-Pape”of Paso Tasting & Dinner \nExplore the “Châteauneuf-du-Pape” of Paso Robles through a blind tasting of several Rhône Blends (Grenache\, Syrah\, Mourvèdre)  in a safe outdoor setting! \nLearn all about the diversity and beauty of these thriving central coast varietals and how they compare to their French roots. Taste through some of the best Paso has to offer (and a couple of French ringers too) and discover your favorites among a selection of wines without the bias of labels or price. Following the blind tasting will be a bottle reveal and dinner entree to continue the celebration of the Antipope’s gift to the world\, “Châteauneuf-du-Pape“. (This is an outdoor event limited to small number of guests to provide a safe curated experience.) \nThe Menu for this event will feature the delectable flavors of Italy!\nThe afternoon will start with individually plated Italian-inspired appetizers\, including freshly baked Focaccia\, Cacio-e-Pepe Pasta Bites\, Fregola Sarda\, and Italian Charcuterie and Cheeses\, prepared by ESB’s Chef Amy Baer Robinson. The dinner portion will feature individual Sicilian Grandma Pizza Pies with a bounty of toppings\, and Truffle Infused Caesar Salads. Buon Appetito! (Pies will feature both proteins and vegetables!)
URL:https://epicureansb.com/event/blind-rhone-blends-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/blindwine2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201205T150000
DTEND;TZID=America/Los_Angeles:20201205T170000
DTSTAMP:20260421T071040
CREATED:20201016T161454Z
LAST-MODIFIED:20201203T164736Z
UID:10000201-1607180400-1607187600@epicureansb.com
SUMMARY:Winemaker Evening: Nick Elliot of Nicora Wines
DESCRIPTION:Join ESB for an evening with Nick Elliot of Nicora Wines\nFor our final Winemaker Evening of 2020\, ESB is featuring Nick from Nicora Wines\, who recently became a member of the ‘100-Point’ club! This holy grail of wine ratings was lauded to his 2018 Slide Hill Single-Vineyard Syrah\, from Doug Wilder of Purely Domestic Wine Report! \nThis is a live in-person outdoor event limited to 18 guests. Guests will have a designated space at the venue\, and Chef Amy Baer Robinson will provide paired appetizers to enjoy alongside the wines. This event will be held at a private residence in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! \n \nNick Elliott arrived in Paso Robles in 2001\, when he was 19 years old\, and four years later began working alongside winemaker Scott Hawley (Torrin Vineyards and Law Estate Wines). Nicora is the blend of two names. The first\, Nick\, is mine\, and the second\, Ora\, is that of my great-grandfather. Many years ago\, my great-grandfather built a business\, starting with little more than passion\, a dream\, and an entrepreneurial spirit. His achievements have been the inspiration behind Nicora. It is my hope our efforts of crafting wines from sought-after Central Coast vineyards will live up to the standards he set. \nNicora was started with little resources\, and has been built from the ground up. It truly began in the cellar\, where I learned from mentors such as Scott Hawley (Torrin)\, Eric Jensen (Booker)\, and Bob Tillman (Alta Colina). I worked for the funds to buy grapes and barrels\, and spent many hours with purple hands and wet boots. My dream was to hand craft wines that would be both a personal expression and a reflection of the unique vineyards found within Paso Robles. And now\, years later\, I’ve also found my way into sought-after vineyards from the Santa Maria Valley.  \nAt Nicora\, I make wine using traditional techniques that are both time and labor intensive. Each year\, I try to expand a bit more\, whether it be searching out new-to-me vineyards or bottling just a little bit more\, if Mother Nature allows. The hope is to not only provide Nicora enthusiasts with unique and exceptional wines\, but to give you opportunities to experience the excitement and joy that is found while crafting the wines. I strive to create something so memorable that the wine may make it to your kitchen table to share with friends and family. \nGrowing up Nick was taught the value of hard work\, and you can bet the lessons learned as a child have guided his passion for Nicora. He understands that to do something right one must start at the source. For Nick\, and the philosophy behind his wines\, the first source is the vineyards. More often than not\, Nick can be found in the vineyards he farms. He takes great pride and care for each vine\, knowing eventually the fruit will be the source for his bottled wines. \nEach wine Nick crafts for Nicora\, is comprised of Rhône varieties from noteworthy vineyards that lie on the hills of west Paso Robles. These vineyards – La Vista\, Russell Family Vineyard and Shadow Canyon Vineyard – contribute to the lush and bold characteristics found with his small-lot wines. Each vineyard\, hand selected not only for the soils that bear the fruit but also for the farmers behind the vines\, as they too know great wine starts in the vineyard. These farmers afford Nick the ability to be involved with the fruit from the very start\, allowing Nick to create wines that showcase the vineyards he farms\, be it a single bottling or by blending together to highlight their individualities as one. \nNick has the opportunity to wear many hats\, whether\, he likes it or not. From scrubbing floors to blending his wines\, Nick will tackle any job to ensure his wines are crafted and cellared with the utmost care. So\, it is not a surprise\, that every now and again\, when the work is done\, Nick ventures away from the vineyards and cellar. When he does this\, he does this by hitting the open-roads in an RV within the great United States. From quick weekend trips up the breathtaking coast of California to trips through multiple states\, he is always up for an adventure. Come on\, he isn’t a winemaker or a forklift driver by chance! His adventurous spirit\, and affinity for unique flavors are the main inspiration for the wines of Nicora. \nFeatured Wines\n2018 Nicora The Undisclosed\n50% Viognier\, 50% Roussanne / $45 Retail\n2016 Nicora Euphoric\n90% Grenache\, 10% Syrah (Library) / $75 Retail\n2018 Nicora SGM\n65% Syrah\, 30% Grenache\, 5% Mourvedre / $60 Retail\n2018 Nicora Buxom\n72% Syrah 24% Cabernet Sauvignon\, 4% Grenache (current release) / $60 Retail\n\n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-nick-elliot-of-nicora-wines/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Virtual / Online,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/10/87@Nicora.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201114T160000
DTEND;TZID=America/Los_Angeles:20201114T183000
DTSTAMP:20260421T071040
CREATED:20201016T161213Z
LAST-MODIFIED:20201102T204027Z
UID:10000202-1605369600-1605378600@epicureansb.com
SUMMARY:Blind Cabernet Sauvignon Tasting & Dinner
DESCRIPTION:Blind Tasting & Dinner ~ Cabernet Sauvignon of Paso Robles \nExplore the Cabernet Sauvignons of Paso (a few Napas too!) through a blind tasting of 8 wines in a safe outdoor setting!\nYes\, your heard it right!…Cabernet Sauvignon and its band of blended brothers is a prime time varietal in Paso. The quality\, style\, value and sheer satisfaction is off the charts and ready to challenge your palette! There’s a whole lot more to Paso Robles than Zinfandel and Rhone varietals. Learn all about the Cabs of Paso and how they stack up to their Northern cousins in Napa and beyond. Discover your favorites among a selection of wines without the bias of labels\, or price. We’ll be tasting Paso blind with a few Napa “ringers” to keep us honest. These are serious wines for connoisseurs and beginners alike with price points ranging from $75-$165. Following the blind tasting will be a bottle reveal and curated dinner by Chef Amy Baer Robinson to continue the celebration of Cabernet Sauvignon. (limited to 9 attendees). \nThe Menu will celebrate the Steakhouse Experience with a dash of the Central Coast! \nThe Menu\, prepared by Chef Amy Baer Robinson will feature reinvisioned ‘vintage’ and contemporary bites for the appetizer course\, and classic steakhouse flavors for the main course following the Cabernet tasting. It’s an appropriate combination of luscious flavors to pair with the bold\, full-bodied wines; yet still approachable for a fun-filled evening of excellent wine drinking with friends. Cheers! \nDinner Menu\nAppetizer Course\nNut & Herb Cheese Spread\n(Goat Cheese\, Muenster\, Cultured Butter\, Toastlets)\nLamb Bacon\nWarm Flatbread\nCured Meats\nGrilled & Chilled Autumnal Vegetables\nPlated Dinner\nButcher’s Choice Steak\nSwiss Chard Cacio e Pepe\, Cabernet Jus\, Crispy Mushroom Slices\nserved with Battered Onion Ring Stack and Blue Cheese Sauce\nDessert du Jour
URL:https://epicureansb.com/event/blind-cabernet-sauvignon-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Dinner,Education,Epicurean Santa Barbara,Virtual / Online,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/10/eff20b_e69c9e52e68949329843526244e8cc49mv2.jpg
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201030T173000
DTEND;TZID=America/Los_Angeles:20201030T200000
DTSTAMP:20260421T071040
CREATED:20200731T181844Z
LAST-MODIFIED:20201029T173457Z
UID:10000195-1604079000-1604088000@epicureansb.com
SUMMARY:The Zoo Story ~ Intimate Theatrical Production with Food and Beverage
DESCRIPTION:Once you visit this zoo…\nyou may just discover that you are the animal in a cage!\nOn Halloween Weekend\, join members for a truly unique and intimate theatrical experience….Transport yourself to Central Park\, NYC where you’ll hear the distant sounds of saxophone\, and partake of Halloween-inspired New York bites and adult beverages in a walk around setting\, until you are seated\, and transported into a captivating narrative. The Zoo Story\, as bitingly funny as it is shocking\, is a one-act play by Edward Albee\, widely considered the foremost American playwright of his generation. The production features Broadway alums Matt Shingledecker\, Wicked (Fiyero)\, West Side Story (Tony)\, and Bill English (Anything Goes\, Twentieth Century). Performance is limited to 13 guests. \nCan’t attend but want to support the production and the artists?\nMake a donation in support of this cause in increments of $50! 10% of all donations will go to The Actor’s Fund\, and the rest goes directly to the actors\, who have lost employment and all performance opportunities during the pandemic. \n \n\nMENU\nDRINKS\nCitrus & Peppercorn Gin & Tonic\nBlack Manhattan \nFeatured Wine\nFOOD\n“Gone Nuts!” – NYC’s Iconic street nuts\nPeanuts\, Honey\, Sage\, Cayenne\nUpper West Side Salmon \nSous-Vide Citrus Salmon\, Whipped Herb Cream Cheese\, Cucumber Relish\, Everything Bagel Toast\nBlackened Dogs To Order!\nActivated Charcoal Brioche Buns\, Nathan’s Famous Hot Dog\nToppings of Choice:\nCurried Persimmon Salsa\nSmoked Red Pepper Aioli\nSyrah-Caramelized Onions \n“Munster” Cheese Sauce\nKetchup/Mustard\nAFTER HOURS\nParakeet Ice Cream Cones:\nPistachio Ice Cream\, White Chocolate\, Corn Cookie Crumbles\nCoffee & Adult Beverages\n \n  \nPeter\, a publishing executive\, is reading on his favorite bench in New York City’s Central Park. Suddenly he is approached by a stranger named Jerry\, who makes his entrance with the announcement “I’ve been to the zoo…” Do you want to know what happened at the zoo? Then join us\, won’t you? Once you visit this zoo\, you may just discover that you are the animal in a cage… \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nProfits from these performances and the benefit concert go directly to the artists\, creating our version of an “Artist Relief Fund” to support these incredible individuals\, who like our colleagues in food and beverage\, have lost all employment and performance opportunities during the pandemic. \nMatt Shingledecker is delighted to be working with Epicurean SB again after last year’s developmental reading of Private Lives. Prior to the pandemic\, he was touring North America as Enjolras in the Musical Phenomenon Les Miserables\, and he recently mounted his first concert: Matt Shingledecker and Friends “From Charleston to Broadway and Back Again” in his hometown of Charleston\, South Carolina. Broadway credits include Wicked (Fiyero)\, West Side Story (Tony – Featured in Arthur Laurent’s Memoir “The Rest of the Story: A Life Completed)\, and Spring Awakening. Off-Broadway credits include Rent (Roger – Original Revival Cast) and Amy Baer and Keith Robinson’s Standby (Jonathan). Other touring credits include Wicked and Spring Awakening. London: Homemade Fusion. Immersive: Dani Girl\, Michael Arden’s Adaptation of La Ronde\, The Golden Lotus\, and For Madmen Only. TV/Film: Blue Bloods\, Regis & Kelly (Regis’s Farewell Episode)\, Seaside\, Future 38\, Sweet Parents\, Grind\, Eugenia & John\, and Barflies. Other Credits include numerous developmental projects in NYC and LA as well as a number of regional productions. BFA Elon University. Twitter/Instagram: @m_shingledecker \nBill English’s Broadway credits include Anything Goes\, Twentieth Century. His Off Broadway/Regional credits include Into the Woods (Flint Rep)\, The Music Man (Arizona Theatre Co.)\, Streamers (Roundabout)\, The Full Monty\, A Christmas Carol (NSMT)\, The Shaggs (NYMF)\, The Times (Sonnet Rep)\, Dracula (Triad Stage)\, The Man Who Came to Dinner (ACC). He was made several television appearances in series including Madam Secretary\, The Good Wife\, Elementary\, Person of Interest\, Family Guy\, Outnumbered\, Cavemen\, Melrose Place.  Bill received his BFA from University of North Carolina School of the Arts\, and is a proud member of Actors Equity and SAG/Aftra. \n  \n\n\n\n\n\n\nThank you for supporting ESB and our artists! Take this opportunity to celebrate All Hallow’s Eve in a new delicious and devilishly entertaining way.
URL:https://epicureansb.com/event/the-zoo-story/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Music,Theatrical
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/FullSizeRender-e1603992806259.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201010T140000
DTEND;TZID=America/Los_Angeles:20201010T203000
DTSTAMP:20260421T071040
CREATED:20200907T211013Z
LAST-MODIFIED:20201005T164533Z
UID:10000203-1602338400-1602361800@epicureansb.com
SUMMARY:Food & Wine of Italy's Campania Region
DESCRIPTION:Food & Wine of Italy’s Campania Region\n“I am head over heels about the food and wine of Campania! From made-that-morning bufala mozzarella to eggplant parmesan\, fritto misto\, to drooling over ragu Napoletana. And then there’s the wine! The noble\, incredibly age-worthy and enigmatic Fiano and Taurasi; as well as Piedirosso\, Falanghina\, Greco di Tufo and other crazy things that nobody knows about. Until now” … says the enthusiastic Sommelier Jessica Garver. \nThere are two options\, so choose your own adventure:\n1. Interactive Wine Class\nSommelier Jessica Garver will lead guests through an in-depth afternoon tasting of the wines from Campania\, paired with individually plated cheese\, charcuterie and antipasti from the region. \nFeatured Wines\nCiro Picariello Brut Contadino Fiano\n2018 Ciro Picariello Fiano d’Irpinia\n2009 Perillo Taurasi\n2017 Contrade di Taurasi Aglianico\n2. Four Course Dinner with Wines\nSommelier Jessica Garver and Chef PA Tremblay are reuniting once again to share traditional dishes and wines of the exotic Campania region with you. We are extremely excited to have Chef PA Tremblay once again share his talent with ESB members\, this time pairing his creative approachable style with the distinctive flavors of the Campania Wine Region. Chef has been a special part of the ESB family events including Winemaker Dinners\, Cooking Classes\, and Private dinners for members. Chef PA was the Chef de Cuisine of Julienne\, and is currently in charge of the SBMS Culinary Department. \nFeatured Wines & Dinner Menu\nCiro Picariello Brut Contadino Fiano\nToasted Baguette\, Fresh Ricotta\, Melted Caciocavallo\, Preserved Meyer Lemon\, Edible Flowers\n2018 Ciro Picariello Fiano d’Irpinia\nSeared Spot Prawns (or Ridgeback Shrimp)\, Grilled Corn\, Black Pepper\, Citrus Butter\n2009 Perillo Taurasi\nSmoked & Roasted Stuffed Pepper\, Boar\, Apple\, Garlic\, Fennel\, Greens\n2017 Contrade di Taurasi Aglianico\nMaccaronara Ragu Napoletana\, Braised Boar\, Raisin & Pine Nut Salsa\, Grated Ricotta Salata\nOnly 12 seats available for each! \nBoth events will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
URL:https://epicureansb.com/event/food-wine-of-italys-campania-region/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/09/img80672.640x440.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200919T163000
DTEND;TZID=America/Los_Angeles:20200919T193000
DTSTAMP:20260421T071040
CREATED:20200731T180844Z
LAST-MODIFIED:20200907T221811Z
UID:10000194-1600533000-1600543800@epicureansb.com
SUMMARY:Blind Syrah Tasting & Dinner
DESCRIPTION:Blind Syrah Tasting & Dinner\nExplore the world of Syrahs (shiraz too!) through a blind tasting of 8 wines in a safe outdoor setting!\nLearn about this luscious full-bodied varietal\, and taste through the various regions and styles\, and discover your favorites among a selection of 100% Syrahs without the bias of labels\, or price. Following the blind tasting will be a bottle reveal and Dinner Entree to continue the celebration of Syrah. (limited to 9 attendants)  \nThe Menu for this event will feature the vibrant flavors of Spain! \nThe afternoon will start with individually plated platters of Spanish Tapas\, including Spanish Charcuterie and Cheeses\, Croquettes\, Empanadas\, Grilled and Braised Vegetables\, and more\, prepared by ESB’s Amy Baer Robinson. Spanish food and it’s full\, bright flavors play deliciously well with the smokey\, fruity intense characteristics for Syrah. The dinner portion will feature Spanish-Style Grilled Steak\, Seasonal Vegetables\, and Sides inspired by the Cuisine. Salud!
URL:https://epicureansb.com/event/blind-syrah-tasting-dinner/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/blindwine2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200911T173000
DTEND;TZID=America/Los_Angeles:20200911T193000
DTSTAMP:20260421T071040
CREATED:20200731T175240Z
LAST-MODIFIED:20200814T154346Z
UID:10000060-1599845400-1599852600@epicureansb.com
SUMMARY:Crafting Greek Mezze with Chef Robin!
DESCRIPTION:Crafting Greek Mezze with Chef Robin Goldstein!\nChef Robin Goldstein returns with more delicious recipes and stories of her travels…this time she is featuring Greece and the vibrant flavors of Mediterranean mezze! “Mezze” means small plates for sharing; often thought of as appetizers\, but with the fresh exuberant flavors and vast assortment\, mezze can be the entire meal. \nIn this seated\, outdoor demonstration\, learn how to create four Greek-inspired appetizers enjoyed alongside adult beverages. Chef Robin will demonstrate the recipes and techniques as she prepares mezze inspired by her travels and living abroad! Over the years\, Robin has developed and fine-tuned her California-Mediterranean cooking style\, with an emphasis on spice and flavor. \nThe event will be held at a private residence\, and guests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nRecipes and Mezze will include:\nChicken Spanakopita Koftedes\nWith Tzatziki Yogurt sauce\nFeta Phyllo Parcels\nWith Cretan Wild Thyme Honey and Crushed Pistachio\nWarm Flat Bread\nWith Potato Skordalia\nGarides Saganaki (Shrimp kebab)\nWith Tomatoes\, Feta + Ouzo\n*Menu subject to change based on ingredient availability \n \nA California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events\, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York\, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business.
URL:https://epicureansb.com/event/crafting-greek-mezze-with-chef-robin/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/4152.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200829T140000
DTEND;TZID=America/Los_Angeles:20200829T160000
DTSTAMP:20260421T071040
CREATED:20200108T194937Z
LAST-MODIFIED:20200826T220932Z
UID:10000192-1598709600-1598716800@epicureansb.com
SUMMARY:Dumplings All Day!
DESCRIPTION:Dumplings All Day!\n…Well\, not all day\, but for an afternoon!  \nESB Founder Amy Baer Robinson will lead guests through a hands-on dumpling experience! Dumplings\, dumplings and more dumplings! With two fillings\, two folding techniques\, two sauces\, and two cooking techniques\, guests will learn tricks to make the perfect dumpling\, and will put their skills to practice! In a physically distanced setting\, guests will fold\, pinch\, and stuff these little morsels\, then cook them up\, and enjoy (and take the rest home!) Summer beverages\, such as Rosé and Sparkling wine\, will be served to accompany your creations. \nAmy’s interest and love of dumpling creation ‘unfolded’ while spending time in NYC’s Chinatown\, where she would go on “Dumpling Crawls” to discover the tastiest of these little plump morsels of asian cuisine. Get ready to fold\, pleat\, steam\, sizzle\, (and devour)! \nMenu Includes:\nDumpling Appetizer (A Surprise)!\nSteamed Thai Shrimp Shumai with Ponzu Ginger Dipping Sauce\nSeared Pork and Shitake Potstickers with Sweet and Sour Sauce\nSoy & Sesame Marinated Cucumbers
URL:https://epicureansb.com/event/dumplings-all-day/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/01/Takari-Momo-Nepalese-Vegetable-and-Cheese-Dumplings-9-of-10-e1572977253355.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200815T100000
DTEND;TZID=America/Los_Angeles:20200815T130000
DTSTAMP:20260421T071040
CREATED:20200620T152703Z
LAST-MODIFIED:20200805T205003Z
UID:10000059-1597485600-1597496400@epicureansb.com
SUMMARY:Farm Harvest Luncheon With Chef (and Farmer) Trent Shank
DESCRIPTION:Authentic Farm to Farm-Table! \nTrent Shank of Bear & Star and Fess Parker Farm\nTake a day trip into the valley\, and experience true Farm to Table luncheon\, limited to 10 guests with Chef (and Farmer) Trent Shank.   \nLocated at the Fess Parker farm (50 min from the city\, in the midst of wine country!)\, the morning will start with canapés\, a refreshment\, and farm tour which includes chickens\, berry patches\, and a bounty of incredible summer crops. Easy walking for everyone – just wear comfy shoes! \nFollowing the tour will be a seated 3 course lunch in an outdoor\, shaded location within the farm\, featuring all the seasonal harvest…from herbs\, to heirloom vegetables\, to farm fresh eggs\, and of course wine pairings. \nThe charismatic and warm-hearted Chef Trent will share the techniques\, inspiration\, and stories behind his dishes.  \nAll of you home cooks will be surely inspired by Chef Trent’s produce and lunch! Available for purchase will be farm fresh eggs\, lettuces\, tomatoes and more! (You never know what crops will be ready for harvest!) So take a home a farm box full of the day’s harvest for your own authentic farm-to-table creations. \nTransportation is not provided. Menu TBA. \n\nA native of Texas\, Chef Trent attended the New England Culinary Institute in Vermont\, and eventually moved to California for the beautiful weather and vast growing season\, and eventually became the Executive Chef of The Bear and Star Restaurant. Ready for a break from the kitchen and an itch to spend more time in the soil\, he was given an opportunity to operate the former Bear and Star Farm as The Farm at Fess Parker Home ranch.
URL:https://epicureansb.com/event/chefs-table-with-trent-shank/
LOCATION:Fess Parker Farm\, 6200 Foxen Canyon Rd\, Los Olivos\, CA\, 93441\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/trent-shank_1.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.7426943;-120.1187434
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Fess Parker Farm 6200 Foxen Canyon Rd Los Olivos CA 93441 United States;X-APPLE-RADIUS=500;X-TITLE=6200 Foxen Canyon Rd:geo:-120.1187434,34.7426943
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200724T190000
DTEND;TZID=America/Los_Angeles:20200724T213000
DTSTAMP:20260421T071040
CREATED:20200620T151515Z
LAST-MODIFIED:20200710T201115Z
UID:10000057-1595617200-1595626200@epicureansb.com
SUMMARY:Winemaker Dinner: Orion Stang of Dilecta Wines
DESCRIPTION:Private 4-Seat Winemaker Dinner\n Orion Stang of Dilécta Wines\nFollowing the live Dilécta wine tasting.  Join Orion for an even more exclusive and elevated experience with a 5-Course Wine dinner\, limited to 4 guests. ESB Founder Amy Baer Robinson will design with Orion (who also has a culinary background) a dinner featuring beautiful flavors of gourmet cuisine that will pair in perfect harmony with Dilécta Wines\, bringing out the best of both. The dinner will also include additional current and Library vintages from Dilécta\, not featured in the tasting. \n \nFeatured Wines\n2018 MADDIE\n100% VIOGNIER\nBIEN NACIDO + LA VISTA + CALIZA VINEYARDS\n2017 TILLER\n100% GRENACHE\nBIEN NACIDO + MURMUR VINEYARDS\n2017 MATCH\n51% SYRAH 49% GRENACHE\nHARRISON CLARKE + BIEN NACIDO + MURMUR VINEYARDS\n2017 COOKIE\n85% PETITE SIRAH 15% SYRAH\nFRENCH CAMP + BIEN NACIDO VINEYARDS\n…and more!\n  \nAmy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena\, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, as well as James Beard Award wining chef Chef Kwame Onwuachi. In addition\, she has created and helmed meals and hors d’oeuvres for several ESB events.
URL:https://epicureansb.com/event/winemaker-dinner-orion-stang-of-dilecta-wines/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/75291128_541636693352574_1116339168897906200_n.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200724T173000
DTEND;TZID=America/Los_Angeles:20200724T183000
DTSTAMP:20260421T071040
CREATED:20200620T150902Z
LAST-MODIFIED:20200710T201125Z
UID:10000056-1595611800-1595615400@epicureansb.com
SUMMARY:Winemaker Evening: Orion Stang of Dilecta Wines
DESCRIPTION:Join us for an evening with Orion Stang of Dilécta Wines\nLive In-person & Virtual Experience!\nIn Person…This event is open to 10 guests. Guests will have a designated space at the venue\, and ESB will provide individually plated bites and cheeses to enjoy alongside the wines. This event will be held at a private residence in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! \nThe Virtual Tasting Experience (ideal for 2 people): If you opt for the virtual experience\, on Friday afternoon\, you will pick up your tasting kit which includes four 4-oz tasting bottles and paired bites. One tasting is ideal for two people! (But why\, my friends\, would you want to share?) At 5:30pm on Friday\, July 24th\, you will sign into the zoom meeting where Orion will lead you through the hour long tasting! Afterward\, if you wish to purchase bottles Orion will take orders directly\, and additional wine can be purchased at the event. \nDilecta is a boutique winery of handcrafted Rhone Wines. Utilizing his culinary background\, Orion found a way to bridge the culinary education he received in Italy and at the CIA into the world of wine. Starting in Vineyard Management\, Orion began his winemaking career working under the guidance of Eric Jensen at Booker Vineyards where he eventually took on the position of Assistant Winemaker. With the completion the 2011 vintage\, he decided to leave Booker to start his own label. His bottles and interior facade of his tasting room feature incredible post-modern artwork by his mother. \n  \n \nFeatured Wines\n2018 MADDIE\n100% VIOGNIER\nBIEN NACIDO + LA VISTA + CALIZA VINEYARDS\n2017 TILLER\n100% GRENACHE\nBIEN NACIDO + MURMUR VINEYARDS\n2017 MATCH\n51% SYRAH 49% GRENACHE\nHARRISON CLARKE + BIEN NACIDO + MURMUR VINEYARDS\n2017 COOKIE\n85% PETITE SIRAH 15% SYRAH\nFRENCH CAMP + BIEN NACIDO VINEYARDS\n\n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-orion-stang-of-dilecta-wines/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Virtual / Online,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/Epicurean11-4-18_jhanastudio32of140-2.jpeg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20200708T180000
DTEND;TZID=America/Los_Angeles:20200708T203000
DTSTAMP:20260421T071040
CREATED:20200620T152250Z
LAST-MODIFIED:20200710T201136Z
UID:10000058-1594231200-1594240200@epicureansb.com
SUMMARY:Dish Up The Perfect Date!
DESCRIPTION:Dish Up The Perfect Date!\nFeaturing Samsara Wines & Epicurean Santa Barbara\nAt a private residence setting with ocean views limited to 12 guests\, taste through Samsara’s current and library vintages with Winemaker Matt Brady and Sommelier Lily Hays\, and observe and enjoy an elegant three-course dinner by ESB Founder\, Amy Baer Robinson. A perfect evening whether you are with a friend\, a loved one or dining solo! \nSamsara Wine Co. produces small lots of Pinot Noir\, Syrah\, Grenache and Chardonnay from carefully selected micro-sites within Sta. Rita Hill’s most distinctive vineyards. Their low-intervention\, pure approach to winemaking creates complex\, textural wines that perfectly balance power and elegance.\n \nGuests will be seated in a spacious backyard\, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff. \nEach course will include both a conversation about the wine\, and a culinary demonstration of the featured dish. The event will cover even the finer details\, such as how to create an easy and attractive table-scape\, how to pick and pair appropriate wines\, and how to plan\, prepare\, and create a meal that brings the fine-dining restaurant experience to your own home (without the stress and extra clean-up!) At this seated\, interactive experience\, guests will enjoy three courses with four different wines\, and will take home recipe packets and preparation lists\, so that you\, too\, can recreate this date-worthy meal for a loved one! \n \n \nMenu\nPoached Lobster Salad with Vanilla Citrus Vinaigrette\nFarmer’s Market Stone Fruit\, Spring Mix\, Avocado\n2019 ROSÉ of MOURVÉDRE and GRENACHE\, SANTA BARBARA COUNTY\nHarissa Roasted Chicken Thigh with Tahini-Carrot Puree\nStewed Summer Vegetables\, Crispy Chickpeas\, Watercress\, Feta\n2014 PINOT NOIR – RANCHO LA VIÑA VINEYARD\, STA. RITA HILLS\nand 2014 SYRAH – MELVILLE VINEYARD\, STA. RITA HILLS\nWarm Camembert and Accoutrements\nThyme-Infused Honey\, Miso Glazed Cashew Corn\, Fresh Peaches\, Brioche\n2018 CHARDONNAY – STA. RITA HILLS\n*Menu Subject to Change based on ingredient availability\nMatt Brady first fell in love with Santa Barbara wine country as a college student at the University of California Santa Barbara. During that time\, He used available weekends to explore all that Santa Barbara County has to offer including\, of course\, wine tasting and wine education. Matt joined SAMsARA Wine Co. and took over winemaking duties in 2016\, after serving as Head Winemaker at Jaffurs Winery. His winemaking philosophy of minimum interference and maximum patience were a perfect match for SAMsARA’s award winning style. He especially loves spending time in the vineyards working with the farmers and vineyard managers to maximize the potential of the esteemed growing sites. \n\nLily Hays is the Director of Hospitality and Education for SAMsARA. She grew up in Santa Barbara and has always loved the wines of the area. After college\, she moved to Lake Tahoe to ski for a winter and then stayed there for 9 years during which time she completed her Certified Sommelier certification and UC Davis Viticulture and Enology Extension Certificate\, while working at the Lone Eagle Grille as a sommelier. Sommelier life made her realize how much she loves educating people about wines from around the world and continuing to learn with every new bottle opened. \nAmy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena\, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet\, as well as James Beard Award winning chef Chef Kwame Onwuachi. In addition\, she has created and helmed meals and hors d’oeuvres for several ESB events and provides Meal Preparation and Private Chef services to members of Epicurean Santa Barbara.
URL:https://epicureansb.com/event/dish-up-the-perfect-date/
LOCATION:Private Location\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/06/Samsara.Winery.2P4A2494.Final_.Large_.WEB_.144.dpi_.Bottle.Branding.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
END:VCALENDAR