BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Epicurean Santa Barbara - ECPv6.15.13//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Epicurean Santa Barbara X-ORIGINAL-URL:https://epicureansb.com X-WR-CALDESC:Events for Epicurean Santa Barbara REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20180311T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20181104T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20190310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20191103T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20200308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20201101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20210314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20211107T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200919T163000 DTEND;TZID=America/Los_Angeles:20200919T193000 DTSTAMP:20260421T114446 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:20260421T114446 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:20260421T114446 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:20260421T114446 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:20260421T114446 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:20260421T114446 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:20260421T114446 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 BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200628T153000 DTEND;TZID=America/Los_Angeles:20200628T173000 DTSTAMP:20260421T114446 CREATED:20200207T201509Z LAST-MODIFIED:20200624T001515Z UID:10000051-1593358200-1593365400@epicureansb.com SUMMARY:Warm Spicy Wines of Tuscany DESCRIPTION:Warm Spicy Wines of Tuscany\nMore than any other region in Italy\, Tuscany has captured the hearts and palates of Americans. What’s so complicated about it? It’s just Sangiovese\, right? With over 45 designated areas of origin and 278 different grapes grown there\, 14 of which are different kinds of Sangiovese; Tuscany is far from simple. \nUnveil the world of Tuscan Wines\, from Chianti Classico to the famous Brunello. In a seated\, outdoor setting\, taste 5 wines\, and learn about the different regions of Tuscany. Join Sommelier\, Jessica Garver to unlock the secrets of the best wines of Tuscany and how to find them for yourself. Enjoy individually served regional cheeses and charcuterie throughout the experience. \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. \nFeatured Wines\n2018 Istine Rosato of Sangiovese\n2017 Monteraponi Chianti Classico\n2016 Istine Cavarchione (Single Vineyard) Chianti Classico\n2013 Castell’in Villa Chianti Classico Riserva\n2013 Padelletti Brunello di Montalcino URL:https://epicureansb.com/event/warm-spicy-wines-of-tuscany/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Appetizers,Education,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/02/luxury-travel-landscape-tuscany-wine-itinerary-banner_lg.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200626T180000 DTEND;TZID=America/Los_Angeles:20200626T203000 DTSTAMP:20260421T114446 CREATED:20200124T013905Z LAST-MODIFIED:20200710T201143Z UID:10000188-1593194400-1593203400@epicureansb.com SUMMARY:Crafting a Moroccan Meal with Chef Robin Goldstein DESCRIPTION:Crafting a Moroccan Meal with Chef Robin Goldstein\nAn outdoor\, summer-inspired demonstration cooking class and dinner that is informative\, stunning\, and delicious! Learn new recipes and techniques\, featured in Robin’s new cookbook\, as she prepares a meal 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. \nMoroccan cuisine is unique in many ways\, as it marries together sweet\, savory and spicy flavors. It can be both exotic and a feast for the eyes. In this class\, you’ll learn recipes inspired by this flavorful cuisine. The class will include traditional\, along with modern takes on classic recipes. The menu will highlight warm\, grounding recipes for any season. \nThe author of three cookbooks celebrating fresh\, seasonal California-Mediterranean cuisine\, and the creator of her signature line of salts and spice blends\, Robin is also in demand as a food stylist\, cooking instructor\, and commentator for print and visual media. \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. \nRecipes and Dinner will include\nMoroccan inspired Cocktail\nPreserved Lemon Tutorial\nSweet Potato Taktouka Tart\nChicken Tagine with Artichokes\, Preserved Lemon and Potatoes\nOrange and semolina cake with rose and pistachio\n \n  URL:https://epicureansb.com/event/crafting-a-moroccan-meal-with-chef-robin-goldstein/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/01/pcr06110_Set49_0001comp_cf.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200607T153000 DTEND;TZID=America/Los_Angeles:20200607T163000 DTSTAMP:20260421T114446 CREATED:20200522T193645Z LAST-MODIFIED:20200619T162459Z UID:10000055-1591543800-1591547400@epicureansb.com SUMMARY:Virtual Wine Tasting: Jacob Toft Wines DESCRIPTION:Jacob Toft Wine Tasting\nJoin us for a Wine Tasting with Club favorites\, Jacob and Kelly Toft! \nAs businesses are now open in Santa Barbara\, we are excited to offer both remote (Zoom) and in person registrations for the Jacob Toft Wine Tasting! \nHow does it work?\nThe Virtual Tasting Experience (ideal for 2 people): \nOn Sunday morning\, you will pick up your tasting kit which includes five 4-oz tasting bottles (total 20 oz – almost a full bottle). Yes\, that means one tasting is ideal for two people! (But why\, my friends\, would you ever want to share this wine?) \nAt 3:30pm\, you will sign into the zoom meeting where the charismatic Jacob and Kelly will lead you through an hour long tasting! Afterward\, if you do want to purchase bottles of wine\, Jacob Toft is offering free shipping on all orders. \nWant to enjoy some perfectly paired cheese with that wine..?\nAdd-on the the pairing with your registration!  Jacob and Kelly have partnered with Central Coast Creamery to feature 4 cheeses and a chocolate that pair with their current vintages. \n  \nThe In-person Tasting Experience (2 people per registration): \nOpen to 4 registrations (or up to 8 people). Each registration allows for two people that would share the tasting kit and cheese pairing. So\, if you don’t want to share your tasting kit\, then do not bring a guest. The 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! ESB will be following strict guidelines to ensure the safety of all guest\, staff and winemakers. \nWines to be featured\nMary Jane’s Cuvée 2017\nCoral Ruth’s Cuvée 2017\nSarah’s Cuvée 2017\nTessa’s Cuvée 2017\nMaggie’s Cuvée 2017\nThe cut-off for registration will is Thursday June 4th!\n\nMore About Jacob & Kelly:\nWe are honored to feature Jacob and Kelly Toft of Toft Wines\, who after receiving over 90-point scores from respected critic Robert Parker\, sold out their vintages in one day! Jacob Toft was one of the first winemakers to be featured at an ESB Winemaker Evening\, and has since made appearances at ESB’s 1st and 2nd Anniversary Events. \nThis lovely husband and wife team not only craft artisanal small batch wines\, but are kind sweet people who love to share their passion for wine with other\nenthusiasts. Toft Wines are all about the pursuit of flavor that starts with meticulous farming. With access to the premier vineyards spanning the Central Coast\, Toft wines honor the AVAs from which the grapes are cultivated. His small production allows him to focus his attention on fruit source and handcrafting his blends. Jacob has a calling to introduce regions to one another and that journey is fulfilled in his cellar; his focus is blended between the details. \nWhile studying under Stephan Asseo of L’Aventure for six years\, Jacob learned that wines of quality begin in the vineyard. Therefore\, he sources only the best fruit that the Central Coast offers. These vineyard locations span from Santa Barbara to Santa Lucia Highlands\, with deep roots in Paso Robles. \nToft wines are limited to their allocation membership twice a year. ESB is grateful for the opportunity to share Toft wines with its members through special arrangement with the Tofts. Jacob has been producing small-batch\, full-flavored wines for over 17 years. Previously a gypsy winemaker\, Jacob settled his winemaking operations in Tin City in 2015. Alongside his wife Kelly\, they continue to craft blends with huge personality & nimble feet and look forward to sharing them with you! URL:https://epicureansb.com/event/virtual-wine-tasting-jacob-toft-wines/ LOCATION:Zoom\, CA\, United States CATEGORIES:Epicurean Santa Barbara,Virtual / Online,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/05/Toft-wine-scaled.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:36.778261;-119.4179324 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200527T183000 DTEND;TZID=America/Los_Angeles:20200527T193000 DTSTAMP:20260421T114446 CREATED:20200515T163835Z LAST-MODIFIED:20200624T001613Z UID:10000054-1590604200-1590607800@epicureansb.com SUMMARY:Impressive & Easy! DESCRIPTION:IMPRESSIVE & EASY!\n\n…Did we mention delicious too? (Well that’s a given.) \nIn this hour long Zoom class ESB Co-Founder Amy Baer will demonstrate techniques for 3 incredibly easy recipes that will amaze your friends\, loved ones\, and yourself! Whether as a treat for yourself\, a stay-at-home date night with a spouse\, or a physical-distancing happy hour with your BFF\, these dishes will bring a feeling of elegance to your meal\, and deliver on flavor. And of course\, in true ESB style\, we’ll include wine pairing suggestions! \nDemonstration will include:\nNo-Knead Artisan Bread & Focaccia\nEasy Beef Carpaccio w/ Accompaniments\nBark 2 Ways: Marbled Chocolate / Dried Cherry\, Ginger\, Walnut\nBut wait\, there’s more….Want to taste what you see?\nWe have an add-on option for the pick-up of the 3 featured items\, with the opportunity to plate your own carpaccio with a variety of toppings and garnishes\, and create your own chocolate bark creation. Included in the package is a 1/4 loaf of freshly baked artisan bread\, ingredients for chocolate bark (dark and white chocolate\, dried berries\, nuts\, nonpareils and more)\, and the components for Easy Beef Carpaccio (homemade aioli\, pickled mustard seeds\, Spanish olive vinaigrette\, greens)…ready for plating when inspiration strikes. (…And there just might be a generous pat of Blue Cheese Chive butter in there too!) \nEach guest will also receive a pdf which includes the recipes and ideas! Registrants will receive a zoom link prior to the class. \nOnly one registration required per household. URL:https://epicureansb.com/event/impressive-easy/ LOCATION:Zoom\, CA\, United States CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Virtual / Online ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/05/Impressive-East-Image-scaled.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:36.778261;-119.4179324 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200507T183000 DTEND;TZID=America/Los_Angeles:20200507T193000 DTSTAMP:20260421T114446 CREATED:20200428T140104Z LAST-MODIFIED:20200515T171608Z UID:10000053-1588876200-1588879800@epicureansb.com SUMMARY:Secrets In the Sauce! DESCRIPTION: Secrets In the Sauce!\nA Zoom-based cooking demo\nWell we’re all cooped up at home\, with many of us cooking on a regular basis\, challenging ourselves with new recipes\, working with what’s available in our pantry & freezer\, and\, really… just trying to make the best of the situation. I’m sure we’ve all learned a lot! \nWith social distancing in full effect we will be hosting our first Zoom-based class! \nIn this 45 minute class ESB Founder Amy Baer will demonstrate the formulas for 3 tasty\, versatile sauces that require minimal hands-on work\, few ingredients\, and are infinitely adaptable! Amy will pass on great time saving tricks she has learned from working with restaurant chefs\, making it relevant for both beginners and seasoned kitchen pros! Whether you’re limited to what’s in your kitchen\, or only by your imagination\, these recipes and shortcuts will allow you to easily create crave-able saucy meals! \nRecipes and Demonstrations include: \nNo-Measure Classic Vinaigrette and Marinade\nEasy Blender Teriyaki Marinade and Sauce\nVersatile Greek Yogurt Sauce and Dip\nOnly 1 registration required per household.  \nAttendees will receive a zoom link prior to the class. URL:https://epicureansb.com/event/secrets-in-the-sauce/ LOCATION:Zoom CATEGORIES:Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/04/Secrets-in-the-Sauce1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:36.778261;-119.4179324 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200311T180000 DTEND;TZID=America/Los_Angeles:20200311T203000 DTSTAMP:20260421T114446 CREATED:20200117T151725Z LAST-MODIFIED:20200126T160704Z UID:10000191-1583949600-1583958600@epicureansb.com SUMMARY:Get Hooked: Spring Seafood Demo & Dinner DESCRIPTION:Get hooked on Seafood!\nOnce again ESB is collaborating with Get Hooked Seafood and Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nChef P.A. Tremblay will lead the demonstration which will include appetizers and entrees featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. ESB will provide beverages. \nWhile seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase. URL:https://epicureansb.com/event/get-hooked-spring-seafood-demo-dinner/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/02/186728.3ab38a4dbf2ae1e9a3ee692b1d09b95e.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200229T170000 DTEND;TZID=America/Los_Angeles:20200229T203000 DTSTAMP:20260421T114446 CREATED:20200117T155530Z LAST-MODIFIED:20200212T001219Z UID:10000190-1582995600-1583008200@epicureansb.com SUMMARY:Bistro Musicale: Italian Wine Dinner and Music of Italian Cinema DESCRIPTION:Bistro Musicale: Italian Wine Dinner paired with Music from and Inspired By Italian Cinema\nJoin us for the first collaboration with La Piazza and experience an evening that blends Chef-Crafted\, Sommelier-helmed 3 course wine dinner with musical performances from world class music artists. This is intended to enhance the music through an intimate multi-sensorial experience. \n…The two most delectable art forms in complete harmony: Food and Music!\nWine will be provided by sommelier Jessica Garver from The Monk’s Table and the food will be prepared by Italian chef Nicolò Maganzani. \nThe first Bistro Musical will feature Brahms Duo\, and Music from and inspired by Italian Cinema! Enjoy a 3 course Italian dinner and wine pairing inspired by the music and films\, interspersed with a multi-media performance of iconic classic and film music repertoire\, by pianist and La Piazza Founder Jacopo Giacopuzzi and Cellist Georgy Gusev. \nMusic Program:\nPart I: Classical\nJohannes Brahms: Sonata for Piano and Cello No.1 in E minor\, Op.38\nPart II: Music from Italian Cinema\nGabriel’s Oboe from the Mission\nSpeak Softly Love from Godfather\nLa Vita E` Bella Main Theme\nLove Theme from Cinema Paradiso\nPlaying Love from The Legend of 1900\nMi Mancherai from Il Postino\n\nA graduate of the famed Moscow Tchaikovsky State Conservatory in May 2012\, Georgy moved to Italy to study with Giovanni Sollima and earn a diploma of “Master of Cello” at Accademia Nazionale di Santa Cecilia in Dicember 2013. He performs at major festival and venues worldwide with world-renowned musicians such as Natalia Gutman\, Giovanni Sollima\, Enrico Dindo\, Rocco Filippini\, Monika Leskovar\, Boris Andrianov\, Eliso Virsaladze and many others. As a composer\, his original works have been used as a background for various shows by the Italian national television RAI and a few films. His first solo (as a cellist and composer) album Cello Drive was released by UK label North2North. He is also a founder of the “Creative Laboratory GOSH Projects”\, an Association of young musicians of Russia and the International Music Festival “Masters of Music” held each year in Moscow since 2013. \nJacopo has performed at major festival and venues throughout the U.S. and Europe including iPalpiti Festival in Los Angeles\, the Music Academy of the West in Santa Barbara\, Pianofest in the Hamptons\, Harmos Festival in Oporto\, Accademia Chigiana in Siena (IT)\, and the Mozarteum in Salzburg. In 2011\, Jacopo formed the “Mephisto Piano Duo” with Sergio Baietta\, and performed throughout Italy; and also has been performing regularly in duos with violinist Anastasiya Petryshak and clarinetist Alessandro Beverari. Winner of numerous international competitions including the International Piano Competition San Dona` di Piave\, Premio Crescendo in Florence\, International Liszt Competition in Los Angeles and Beverly Hills National Auditions\, Jacopo has performed recitals throughout Europe and the United States. In 2010 Mr. Giacopuzzi worked as collaborative pianist at the Royal Conservatoire of Brussels. Jacopo has been invited to serve on competition juries and to give presentations and concerts throughout USA and Europe. He studied in Weimar at the Liszt Hochschule\, earned his first Master`s Degree in Piano performance in 2009 under the guidance of Virginio Pavarana\, Master`s in Sound Design (with Mauro Graziani) at the Conservatory of Verona in 2012\, and in 2014 obtained his diploma at the International Piano Academy of Imola “Incontri col Maestro” with Leonid Margarius. Jacopo is a graduate in Piano Performance from University of Southern California (2016). URL:https://epicureansb.com/event/bistro-musicale-italian-wine-dinner-and-music-of-italian-cinema/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,La Piazza,Music,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/11/LaPiazza_Logo_trim3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200221T173000 DTEND;TZID=America/Los_Angeles:20200221T173000 DTSTAMP:20260421T114446 CREATED:20191217T021721Z LAST-MODIFIED:20200117T151011Z UID:10000049-1582306200-1582306200@epicureansb.com SUMMARY:Winemaker Evening: Arnaud Fabre of Benom Wines DESCRIPTION:Join us for an evening with Arnaud Fabre of Benom Wines! \nFor our first Winemaker evening\, ESB is featuring Benom Wines in Paso Robles\, a small production boutique winery located in Tin City. \nWinemakers Arnaud and brother Guillaume come from a family of grape growers and winemakers. After 24 years in Narbonne\, he moved to Bordeaux. Both regions famous for their wines\, but are also very different from each other. It requires some grape growing and winemaking experience to switch from one to the other\, such as different climates\, soil types\, vine sicknesses and more. \nBenom is the phonetic translation of the French word binôme\, which translates to “a project together.” Guillaume and brother are French\, and for them making wine is a heritage. \n\nArnaud and Guillaume Fabre moved to California for Love. For Guillaume\, it was his love of winemaking and farming without limits that brought him to Paso Robles\, where he began making wine for one of the most prestigious wineries in Paso Robles\, L’Aventure. This passion eventually lead him to start his own brand of immaculate wine\, Clos Solene. \n \nArnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life\, Chloe. This is how the two brothers -Les Deux Freres Fabre- ended up in Paso Robles. The story gets far more interesting\, but you will have to come find out for yourself!​ \nA tribute to the extensive Fabre legacy in both the Languedoc-Roussillon and Bordeaux regions; as multi generational stewards\, farmers and winemakers from birth; the essence of everything Benom\, is the utmost quality and infinite expression of what the central coast of California has to offer in harmony with the innate skilled craft of the Fabre bloodline. \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-benom-wines/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/54236680_1218627264959350_474535053745979392_o.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200213T173000 DTEND;TZID=America/Los_Angeles:20200213T193000 DTSTAMP:20260421T114446 CREATED:20200124T005127Z LAST-MODIFIED:20200131T210938Z UID:10000189-1581615000-1581622200@epicureansb.com SUMMARY:ESB Open House @ Finch & Fork DESCRIPTION:Open House at Finch & Fork’s Bar at the Canary Hotel!\nJoin members and guests for an Open House at Finch & Fork’s Cocktail Bar @ the Canary Hotel! Enjoy craft cocktails by Mixologist George Piperis\, like the the Romero Lemon\, with Del maguey vida mezcal\, grilled lemon\, rosemary\, all-spice\, or enjoy a French 75\, or glass of wine with Happy Hour pricing at the no-host bar. \nCome with your event ideas and share them with the team! We are eager to know what you look forward to experiencing as an Epicurean in 2020! Have a friend that’s been interested in ESB\, or one you think would love you join the club? Bring then along. We’d love to meet them! \nSimply RSVP here then stop by the open house to say hello and mingle with members\, friends\, the founders\, and grab a drink!\n\n \n  \n  URL:https://epicureansb.com/event/esb-open-house-finch-fork/ LOCATION:Finch & Fork\, 31 W Carrillo St\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Beer,Epicurean Santa Barbara,Spirits,Wine ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2020/01/Open-Housev7.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4204202;-119.7025333 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Finch & Fork 31 W Carrillo St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=31 W Carrillo St:geo:-119.7025333,34.4204202 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200208T110000 DTEND;TZID=America/Los_Angeles:20200208T140000 DTSTAMP:20260421T114446 CREATED:20191228T145958Z LAST-MODIFIED:20200204T010837Z UID:10000050-1581159600-1581170400@epicureansb.com SUMMARY:Brunch Favorites Perfected with Chef Trent DESCRIPTION:Take your brunch to the next level!\nIn this demonstration style class led by Chef Trent Shank of the Bear & Star\, learn how to maximize flavor with the ultimate brunch classics\, upgraded to offer utmost deliciousness! Learn easy techniques and tips to master four classic brunch favorites in a relaxed and fun setting\, and leave with the inspiration and knowledge to try some of the easy techniques and modern versions of these dishes! \nIN sure brunch fashion\, start with champagne\, mimosa\, or french-pressed coffee\, as Chef Trent provides a tutorial of how to create the best coffee for you and your loved ones..you’ll be amazed! (Newsflash…fresh beans are very important!) Then proceed to make the loftiest\, fluffiest soufflé style pancakes\, followed by no-hassle hollandaise\, and finish with the ultimate huevos rancheros. Guests will not only learn chef Trent’s techniques with hands-on volunteers\, but he will demonstrate how to handle common hurdles and hiccups! More on Chef Trent to come below! You’ll leave with the knowledge tools\, and tips to create an incredible brunch for yourself\, or for a party!\n \nMenu\nBlood Orange Mimosa’s\, French Press Coffee\, Orange Juice\nFrench-Press Coffee Demonstration\nLemon Poppy- Soufflé Pancakes\nwith powdered sugar\, whipped butter\, and maple syrup\nSanta Barbara Smoked Salmon Eggs Benedict with spinach\, and gruyere\nHuevos Rancheros served with crispy potatoes and sofrito vegetables\n   \nA native of Texas\, Chef Trent spent his summers on his grandparent’s small farm helping with the daily chores and enjoying Grandma Ruby’s southern cooking. After high school He moved to Vermont to attend New England Culinary Institute where his obsession for all aspects of where his food came from began. \nHe decided to move to California from Vermont for the beautiful weather with a 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. His goals are to grow\, raise\, harvest and serve what the farm has to offer. To provide an experience that is unique and memorable while continuing his and his guests’ education through farming and culinary arts to help people reconnect with their food. URL:https://epicureansb.com/event/brunch-favorites-perfected-with-chef-trent/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Brunch,Cooking,Education,Epicurean Santa Barbara,Lunch ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/optimized-peteandgerrys_huevosrancheros_hr-copy.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200207T193000 DTEND;TZID=America/Los_Angeles:20200207T203000 DTSTAMP:20260421T114446 CREATED:20200125T053435Z LAST-MODIFIED:20200126T160720Z UID:10000187-1581103800-1581107400@epicureansb.com SUMMARY:Poof! ESB at the Magic Castle Cabaret! DESCRIPTION:Join us on a night out at the Magic Castle Cabaret!\nOn select nights throughout the year ESB will attend the Magic Castle Caberet and experience the incredible magic provided by world class magicians! Like the Magic Castle Hollywood\, founders Milt and Arlene Larsen designed this unique private club to transport guests to a timeless era of old world elegance. \nThis is limited to 6 guests\, and upon entrance there is a $25 fee and a two-drink minimum (no-host bar). There are multiple shows – We’ll arrive for the early 7:30pm show\, and guests are welcome to stay for the 2nd show\, after-hours close-up magic\, and live music! Complimentary Valet Parking is offered to guests. \nAlready a member of Magic Castle? No need to register if you want to attend. Just email amy@epicureansb.com and let us know you plan on joining us! \nRegistering for the event reserves your spot. Please notify us if you must cancel!\nPLEASE NOTE THE MAGIC CASTLE CABARET CLUB RULES – A Dress Code is Strictly Enforced!  \nReasonable conservatism of dress is expected of all members/guests. Regrettably\, those who do not meet dress code requirements will not be admitted. All members/guests are required to dress in business or evening attire that is conservative\, formal\, and elegant. \nFOR MEN\nFormal suit/coat with dress shirt\, tie\, dress slacks and dress shoes is required. No casual footwear. \nFOR WOMEN\nFormal or cocktail dresses\, elegant skirt and blouse\, or dressy tunic and slacks combinations\, pant-suits with  matching blazer. No casual footwear. \nPROHIBITED CLOTHING\nDenim clothing\, sportswear\, beachwear\, flip-flops\, and athletic shoes. \nMOBILE PHONES\nMobile phones must always be in the Off or Vibrate mode when you are in Cabaret. Calls are not permitted within the Cabaret but may be made in the outdoor Veranda away from other members/guests. \nNO PHOTOGRAPHY\, AUDIO RECORDING OR AUTOGRAPHS\nFor the privacy of our members\, guests and celebrities\nNo photography\, video recording or autographs are allowed in the Cabaret unless authorized. \nMagicians featured February 7\, 2020\nRICHARD BURR & JOSETTE\nMasters of Magic\, Richard Burr & Josette have been featured on television and live productions around the world. Richard has some of the fastest hands in magic. He is the only magician to achieve eight silver dollars rolling on both hands continuously. And\, that is just one of his five Guinness World Records! URL:https://epicureansb.com/event/now-open-poof-esb-at-the-magic-castle-cabaret/ LOCATION:Magic Castle Cabaret\, 30 Los Patos Way\, Montecito\, CA\, 93108\, United States CATEGORIES:Cocktails,Epicurean Santa Barbara,Music,Spirits,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/01/mcc-big-masthead_orig.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4221218;-119.6572728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Magic Castle Cabaret 30 Los Patos Way Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=30 Los Patos Way:geo:-119.6572728,34.4221218 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200126T173000 DTEND;TZID=America/Los_Angeles:20200126T203000 DTSTAMP:20260421T114446 CREATED:20191217T015717Z LAST-MODIFIED:20200126T174921Z UID:10000048-1580059800-1580070600@epicureansb.com SUMMARY:Food and Wine of the Alpine DESCRIPTION:Food and Wine of the Alpine\nCome explore the food and wines from the tiny magical\, mountainous area of Alto Adige. Nestled in the very steep foothills of the Dolomiti alps\, this region produces some of the most complex white and interesting red wines of Italy\, along with incredible cheese and dishes like fried sage leaves\, baked mushroom crespelle (crepes)\, priest stranglers (green gnocchi) in butter sauce\, venison with berries\, and more. \nChef PA Tremblay is creating an incredible 6 course menu that captures the flavors and style of this luscious cuisine\, and Sommelier Jessica Garver will provide wine parings featuring the best of the region. \nMenu\nCheese Gnocchi\, Fried Sage\, Parmigiano Reggiano\, Butter\n2017 Baron Widmann Weissburgunder (Pinot Bianco)\nSpinach Crespelle\, Goat Cheese Bechamel\, Parsely\, Garlic\, Saba Vinegar\n2018 Ignaz Niedrist Sauvignon\nBarley Soup\, Smoked Pork Shoulder\, Potato\, Celery\, Carrot\n2018 Franz Gojer ‘Alte Reben’ Vernatsch (Schiava)\nSpaetzle\, Roasted Beech Mushrooms\, Sauteed Crimini\, Shallots\, Chives\, Speck Broth\n2018 Erste + Neue Lagrein\nOxtail Stew\, Broccolini\n2016 De Vescovi Ulzbach Teroldego Rotaliano\nWalnut Pudding\, Vanilla Whip Cream\nIl Mallo Nocino\nJoin us for a wintry food and wine adventure! URL:https://epicureansb.com/event/food-and-wine-of-the-alpine/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/AlpineCook.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200119T113000 DTEND;TZID=America/Los_Angeles:20200119T140000 DTSTAMP:20260421T114446 CREATED:20191217T014851Z LAST-MODIFIED:20200118T192554Z UID:10000047-1579433400-1579442400@epicureansb.com SUMMARY:Renew & Reconnect 2020! DESCRIPTION:Renew & Reconnect Lunch at Oliver’s\nAh\, the new year…a time to renew and recharge\, set goals\, and return to a daily routine after the busy holiday season. In celebration of the New Year\, join members at Oliver’s in Montecito for a Renew and Reconnect Luncheon after the holiday season. \nIn the welcoming tree-laden patio and dining room\, reconnect with friends and members\, and enjoy a delicious plant-based buffet lunch featuring Craig Riker’s tasty\, satisfying\, and nutritious cuisine. Refresh your senses with a relaxing atmosphere and company of fellow friends and members. Alcoholic beverages will be available for purchase. \nMENU\nTOMATO SOUP\nCHOPPED SALAD\nTOASTED ALMONDS\, DATES\, CAULIFLOWER\, GINGER TURMERIC DRESSING\nOLIVER’S APPLE SALAD\nFUJI APPLES\, APPLE CHIPS\, CANDIED PECANS\, SMOKED ALMOND GOAT CHEESE\, RED ONION\, AVOCADO\, CHAMPAGNE VINAIGRETTE\nBANH MI\nFRENCH BAGUETTE\, MARINATED TOFU\, JALAPENO\, PICKLED GREEN PAPAYA SLAW\, CABBAGE\, CUCUMBER\, CILANTRO\, MISO AIOLI\nTUNA MELT\nCHICKPEA TUNA\, VEGAN PEPPERJACK CHEESE\, LETTUCE\, TOMATO\, RED ONION\nTRUFFLE POTATOES\nFINGERLING POTATOES\, LEMON ZEST\nStart the meal off with a beverage of choice: Coffee\, tea\, Fresh pressed juice\, or house Kombucha\, and warm up with Chef Riker’s comforting tomato soup\, alongside an array salads\, grains\, vegetables\, with creative seasonings\, sauces\, and savory bits!\nNow\, just because it’s the new year doesn’t mean we can’t enjoy ourselves…. URL:https://epicureansb.com/event/renew-reconnect-2020/ LOCATION:Oliver’s\, 1198 Coast Village Rd\, Santa Barbara\, CA\, 93108\, United States CATEGORIES:Epicurean Santa Barbara,Lunch ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/12/oustdoors.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4212529;-119.6449356 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Oliver’s 1198 Coast Village Rd Santa Barbara CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1198 Coast Village Rd:geo:-119.6449356,34.4212529 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20200113T180000 DTEND;TZID=America/Los_Angeles:20200113T203000 DTSTAMP:20260421T114446 CREATED:20191217T012118Z LAST-MODIFIED:20200103T160519Z UID:10000046-1578938400-1578947400@epicureansb.com SUMMARY:ESB Culinary Test Kitchen January 2020 DESCRIPTION:ESB Culinary Test Kitchen\nContinuing our mission of providing food and wine education\, join us for another Epicurean Santa Barbara Culinary Test Kitchen! This culinary workshop gives 5 novice chefs the opportunity to cook a new recipe with guidance of a knowledgable culinary professional\, and the company of fellow hobbyist cooks. January’s Test Kitchen will be hosted by Judy Astbury! \n\nThink of all the recipes you wish you could make\, but aren’t sure how to execute… What does it mean to ‘dice’? How do I know if chicken is cooked properly? What the shuck is a roux?! Well now is your chance to sum up the courage to expand your cooking horizons! Want to make a beautifully roasted chicken? Perfectly medium rare Ribeye? Creamy Mac & cheese? You got this! \nGuests will bring all ingredients for their dish. The host home will provide the kitchen and tools. If a recipe requires substantial prep (i.e. brining\, curing\, etc…) those preparations should be done in advance\, and the ESB team can answer cooking related questions prior to the event so you are well prepared for your workshop! \nGuest Registration must include:\nPlease list at least at least two (2) dishes (titles\, recipes\, or website links). ESB will contact you as the event nears to confirm the dish from your list. ESB Team will choose one of the submissions for the attendee to prepare. (This ensures a variety of dishes!) An ESB team member will reach out to guests before the event to confirm details.\nNo pressure here…Some recipes will be winners and some will be duds. The best recipes we’ll share with club members\, so that others can expand their horizons as home chefs as well! As always\, enjoy a glass of wine\, learn something new from your Chef leader and fellow members\, and then sample each other’s dishes! \n\nHappy Cooking!\nP.S. If you would like to host an ESB Test Kitchen in your own home\, please reach out to amy@epicureansb.com. URL:https://epicureansb.com/event/esb-culinary-test-kitchen-january-2020/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Cooking,Epicurean Santa Barbara,Test Kitchen ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2017/10/esb-cooking-class.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191228T173000 DTEND;TZID=America/Los_Angeles:20191228T203000 DTSTAMP:20260421T114446 CREATED:20191004T170156Z LAST-MODIFIED:20191218T155128Z UID:10000043-1577554200-1577565000@epicureansb.com SUMMARY:Law Estate Wines Vertical Dinner DESCRIPTION:Law Estate Wines “Black & White” Vertical Dinner!\nESB is hosting a very special Vertical Dinner with Law Estate Vineyards of Paso Robles with Chef Paul Osborne of Hotel Californian. Starting off with their Estate Rosé\, the line-up of wines will include taste 6 different wines from multiple vintages\, chosen to reveal the true characteristics of each wine; 13 wines total!  Three of the courses will be vertical tastings which include wines from the Black Label; which are usually available to members only. Menu just announced. See below for bottle line-up. \nMenu\nReception: Law Rosé 2018 \n1st ~ Beguiling Vertical: Cured Duck Prosciutto\nSpruce tips\, cardamom gastrique\, Jimmy Nardello relish\, Huckleberry preserves \n2nd ~ The Nines Vertical: Rosemary Cold Smoked Ocean Trout\nFennel soubise\, cape gooseberry\, Buddhas hand\, chive oil \n3rd ~ Estate Blends: Wild Boar Sugo\nGarganelli\, house made ricotta\, kumquat confit \n4th ~ Intrepid Vertical: Wagyu New York\nLocal chanterelle\, charred onion\, black current jus\, sea grass \nDessert: Truffles by Jessica Foster \n~~~ \nTo accomplish this\, the team at Law had to dig into their private library for some of their long sold-out wines\, which they are releasing exclusively to Epicurean Santa Barbara for this event. On behalf of Law\, Addie Pitts\, the Paso Robles icon\, along with the ESB team\, will be presenting the wines. \nLaw Estate Vineyards produces some of the highest rated wines in Paso Robles. Their wines are almost entirely reserved to allocation only\, yet they are sharing their some of they most sought after black label library selections with ESB just for this dinner. Law Estate Wines are on everybody’s list of the very top wineries of Paso Robles. Located on Peachy Canyon Road\, it is one of the highest vineyards in Westside Paso. As a result\, their estate fruit makes for some wonderfully intense\, yet balanced\, wines. The winery is almost completely solar-powered and it has the most beautiful tasting room. The wines emulate the styles of both the Rhone and the Priorat region of northeastern Spain. \n  \n \nServed alongside these wines will be a four-savory course dinner by Blackbird’s newest chef\, Paul Osborne. A Santa Barbara native\, Paul Osborne honed his skills in Bordeaux\, France\, and is leaving his imprint on the Central Coast’s most vibrant and cutting-edge culinary scene. Osborne most recently comes from the Rosewood Miramar Beach in Montecito\, California\, where he served as Chef de Cuisine managing operations for Caruso’s\, its flagship restaurant.  As Chef de Cuisine at Hotel Californian\, Osborne creates new menu concepts and oversees F&B operations across all culinary outlets. Menu to come! \nReception\nLaw Rosé 2018\n80% Grenache\, 12% Graciano\, 8% Syrah\nThe dinner will feature a vertical of wines spanning 7 vintages:\nCourse 1 ~ Beguiling Vertical\nCured Duck Prosciutto\nSpruce tips\, cardamom gastrique\, Jimmy Nardello relish\, Huckleberry preserves\n2013 BEGUILING / 85% Grenache\, 15% Syrah\n2015 BEGUILING / 85% Grenache\, 15% Syrah\n2016 BEGUILING / 86% Grenache\, 14% Syrah\nCourse 2 ~ The Nines Vertical\n2011 THE NINES / 100% Grenache\n2012 THE NINES / 100% Grenache\n2016 THE NINES / 100% Grenache\nCourse 3 ~ Estate Blends\n2012 INTREPID / 95% Syrah\, 5% Grenache\n2014 BEYOND CATEGORY / 75% Syrah\, 13% Petit Verdot\, 12% Petite Sirah \n2016 ASPIRE / 86% Syrah\, 14% Grenache\nCourse 4 ~ Intrepid Vertical\n2013 INTREPID / 100% Syrah\n2015 INTREPID / 100% Syrah\n2016 INTREPID / 100% Syrah\nContinue your holiday celebrations with this incredible experience! URL:https://epicureansb.com/event/law-estate-wines-vertical-dinner/ LOCATION:Hotel Californian\, 36 State Street\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/10/Law_Black-Label_Bottle-Only.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4132794;-119.6898862 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Hotel Californian 36 State Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=36 State Street:geo:-119.6898862,34.4132794 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191211T170000 DTEND;TZID=America/Los_Angeles:20191211T190000 DTSTAMP:20260421T114446 CREATED:20191018T161748Z LAST-MODIFIED:20191202T024909Z UID:10000044-1576083600-1576090800@epicureansb.com SUMMARY:Holiday Wine Down Wednesday: Pearl Social DESCRIPTION:Holiday Wine Down Wednesday\n\nCelebrate the the holidays with your member friends at Pearl Social\, SB’s newest music and cocktail lounge. Dress up with us! Wear your holiday sparkles or your debonair dress shirt\, and journey through the snow…err…brisk evening breeze\, to Pearl Social: the swanky\, modern\, sophisticated haven of fine libations next to The Lark. Imbibe in one of their beautifully balanced cocktails\, wines by the glass\, or beer\, taking in the mirthful atmosphere that says “it’s the holidays…be happy”. \nDrink and be merry….Live\, laugh\, love….and celebrate the spirit of the holidays ESB style!\nEvent cost includes appetizers. Don’t forget to stay for the prize drawing and scrumptious holiday treat! Complimentary Valet and Street parking available. URL:https://epicureansb.com/event/wdw-dec-11/ LOCATION:Pearl Social\, 131 Anacapa Street\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Appetizers,Cocktails,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/10/WDW-Holiday-3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4144445;-119.6906718 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Pearl Social 131 Anacapa Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=131 Anacapa Street:geo:-119.6906718,34.4144445 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191125T170000 DTEND;TZID=America/Los_Angeles:20191125T193000 DTSTAMP:20260421T114446 CREATED:20191102T200949Z LAST-MODIFIED:20191125T171931Z UID:10000045-1574701200-1574710200@epicureansb.com SUMMARY:La Piazza - Launch Event DESCRIPTION:La Piazza – Launch Event!\nESB is thrilled to introduce La Piazza\, a series that celebrates Italian culture\, food\, wine\, music\, arts\, and community.  By hosting regular events\, La Piazza brings together like-minded individuals who share a passion for Italian culture and artisans who strive to inspire one another.This evening will provide a ‘taste’ of “La Piazza”: a little live Italian Music\, Delicious pizzas and appetizers from Oppi’z\, specials on Italian wine\, and little Pugliese Olive Oil tasting! Meet our talented\, passionate team members and we’ll tell you more about this exciting series\, and what to look forward to next year! \n…And we invite you to stay for dinner! RSVP through our website if you plan to stay for dinner\, and Oppi’z will extend 20% off your check. URL:https://epicureansb.com/event/la-piazza-launch-event/ LOCATION:Oppi’z\, 1026 State St\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Appetizers,Dinner,La Piazza,Music ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/11/LaPiazza_Logo_trim3.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4223088;-119.7025471 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Oppi’z 1026 State St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1026 State St:geo:-119.7025471,34.4223088 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191117T163000 DTEND;TZID=America/Los_Angeles:20191117T193000 DTSTAMP:20260421T114446 CREATED:20190715T224823Z LAST-MODIFIED:20191117T194657Z UID:10000174-1574008200-1574019000@epicureansb.com SUMMARY:ESB 2nd Anniversary Festival Gathering & Prize Drawing DESCRIPTION:Celebrate 2 Years of Events\, Experiences and Exploration! \nESB’s 2nd Anniversary Festival Gathering with guest of honor:\nChef Massimo Falsini \nExecutive Chef of Caruso’s at Rosewood Miramar Resort \n \nThe Festival Gathering is a celebration of some of the best culinary and beverage artists in our community. Limited to only 90 attendees\, the event will allow members to interact personally with these artisans\, while enjoying delicious food\, beverages\, and more…The chefs will entertain and inspire. The food will impress. The winemakers will share their favorite bottles. The cocktails will be visually stunning and expertly crafted. And the company? That’s up to you! We’ll provide an awesome atmosphere designed for our members; individuals who share a passion for food\, wine\, and spirits yet desire something more than the status quo; rather to be challenged and enlightened\, and to surround themselves with others that share those desires. Space is limited so join us. This is all for you! \n…A prize drawing that puts the “Epic” in Epicurean!\nIn celebration of our 2nd Year Anniversary\, ESB is offering the ultimate prize drawing! Open to everyone: members and non-members\, this drawing offers 3 incredible prizes for food and beverage enthusiasts. Prize drawing tickets can only be purchased online! \n $100/Ticket 3 Chances to win! Only 200 tickets are available! \nThe 3 winners will be drawn at random at the 2nd Anniversary event on November 17th\, and will also be announced in our newsletter! Winners do not have to be present to win. You will be notified if you are a lucky winner! \n \nGRAND PRIZE\n \nEPICUREAN GOLDEN PASS: All Access Membership (value $5000)\nOne Membership. All Events.\nCLICK HERE TO SEE 2019 EVENTS\, and 2020 PROSPECTIVE EVENTS. \nWinner is entitled to one registration for every event held in 2020! *See exclusions at bottom of webpage.\n2ND PRIZE\nESB CELLAR COLLECTION (value $1000)\nA collection of 15 bottles of premium wine from ESB Inventory. Selections include wines from Paso Robles\, Santa Barbara\, Napa\, and Sonoma.\n3RD PRIZE\nTHE ESB NAPA EXPERIENCE (value $800)\nGift package with 4 bottles of wine from Outpost Wines & Domaine Chandon\nPicnic Lunch with sparkling wines for up to 4 guests at Domaine Chandon\nTasting and Tour for up to 4 guests at Outpost Wines\n$100 Gift Certificate to Thomas Keller’s Bouchon Bistro\n*Exclusions: Prize is non-transferable. Singles Membership (value of $195) is included. Prize is applicable to all club events including Winemaker Evenings\, Chef’s Table Dinners\, Tastings\, Classes\, Cocktail events\, and Wine Down Wednesdays\, and the 2020 Annual Festival Gathering. Travel and excursions\, take-home bottle options at Winemaker Evenings\, and online purchases of goods do not apply. \nThe 2nd anniversary experience…\nUpon arrival guests will be welcomed with a glass a sparkling wine and a spread of Santa Barbara’s Bounty\, and engage in a afternoon filled with playful culinary demonstrations followed by unique dishes\, warmhearted winemakers\, Craft cocktails and spirits\, and of course great company comprised our fellow members\, guests\, and artisans: \nPART I- Chef Demonstrations\nEngage with chefs as they demonstrate stunning culinary techniques and unique ingredients aimed to enlighten our guests. There will be 5 of these “Chef Showcases” throughout the evening\, including one by Michelin-starred chef Massimo Falsini. \n \nPART II – Featured Artisans\nDine on a bounty of foods created by our featured chefs and local artisans. \n \nPART III\nEnjoy glasses\, (no\, not tastings) of highly-rated wines from Napa (Domaine Chandon)\, Santa Barbara (Samsara) and Paso Robles (Jacob Toft)\, and meet winemakers Jacob Toft & Matt Brady! \nPART IV\nTry an expertly-mixed cocktail created by specialists Jessica Garver and Sean Riley. Seeking a spirit that is a little more….mature? Well\, for that you’ll have to ask the right question. \nESB is partnering with Out of The Box Theatre Company on this event\, and 3% of proceeds will go towards their productions of contemporary musicals. URL:https://epicureansb.com/event/esb-annual-anniversary-gala/ LOCATION:Chase Palm Park\, 236 E Cabrillo Blvd\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Appetizers,Celebration,Cocktails,Education,Epicurean Santa Barbara,Music,Spirits,Sweets,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/07/FINAL_WIDE2.jpeg GEO:34.4144516;-119.6851791 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Chase Palm Park 236 E Cabrillo Blvd Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=236 E Cabrillo Blvd:geo:-119.6851791,34.4144516 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191106T200000 DTEND;TZID=America/Los_Angeles:20191106T223000 DTSTAMP:20260421T114446 CREATED:20190906T160319Z LAST-MODIFIED:20191103T172838Z UID:10000181-1573070400-1573079400@epicureansb.com SUMMARY:ESB + SushiBar! DESCRIPTION:ESB has reserved a full seating at Montecito’s SushiBar!\n10 ESB members will dine together and experience the 17 course Omakase menu! The dinner $110 a person + tax and gratuity for the Omakase. Guests will pay their individual bills at the end of the evening. \nThis experience starts at 7:30 with a complimentary welcome cocktail in the lobby. Seating is at 8:00. Situated next door to The Monarch in the historical Montecito Inn\, Sushi|Bar Montecito is Chef Phillip Frankland Lee’s Omakase Restaurant that serves up a whimsy of its namesake fare in 17 courses. Behind the door lies an intimate counter housing 10 prized seats where you will sit right up to the chef’s cutting boards. Relax and enjoy as the chefs prepare a playful reverie on new wave nigiri and other delicacies from both land and sea in a free form interpretive take on the traditional sushi counter experience where you can expect unexpected riffs on beloved standards. \nThe dinner also offers two pairings: a house pairing at $55 and a wine pairing at $65.\nThe house pairing consists of tasting pours: 2 sakes\, 1 wine\, 2 micro cocktails\, and finishes with a Japanese style beer. The wine pairing consists of tasting pours as well and varies on the style of wine due to our menu changes.\nNo outside wine is allowed\, but a la carte options for beverages are available as well. \nA required deposit $11 per person will secure your reservation for the event. Please register on this page. If you cancel less than a week before the dinner\, the deposit is not returned. Otherwise\, the $11 becomes a credit on your ESB account. URL:https://epicureansb.com/event/sushibar/ LOCATION:Sushi Bar Montecito\, 1295 Coast Village Rd\, Santa Barbara\, CA\, 93018\, United States CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/09/Tai-Japanese-sea-bream-with-chili-ponzu-Italian-sturgeon-caviar-house-made-soy-sauce-freshly-grated-wasabi-scallions.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4212447;-119.640407 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Sushi Bar Montecito 1295 Coast Village Rd Santa Barbara CA 93018 United States;X-APPLE-RADIUS=500;X-TITLE=1295 Coast Village Rd:geo:-119.640407,34.4212447 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191101T173000 DTEND;TZID=America/Los_Angeles:20191101T200000 DTSTAMP:20260421T114446 CREATED:20190928T160329Z LAST-MODIFIED:20191031T220943Z UID:10000042-1572629400-1572638400@epicureansb.com SUMMARY:Karen Crouse's Mt. Veeder Magic Vineyards & Friends DESCRIPTION:Experience the fine and rare wines of Mt. Veeder!\nKaren Crouse\, owner of Mt. Veeder Magic Vineyards\, will be featuring four Napa wineries who produce wine in the Mount Veeder Appellation (Napa Valley). Some of these wines are already listed as sold out\, or have been offered to ESB exclusively. Wines will be available for purchase at the event. \nRobert Craig Winery\n2012 Mount Veeder Cabernet Sauvignon\n2016 Mount Veeder Cabernet Sauvignon \nProgeny Winery\n2016 Trinity Blanc\n*A very limited wine and Progeny is offering ESB access to it exclusively. It will be released in Spring 2020\n2015 Progeny Reserve Cabernet Sauvignon \nHess Collection Winery\n2017 Hess Collection Mount Veeder Chardonnay\n2017 Hess Collection Gruner Veltliner.\n2016 Hess Collection 19 Block Cuvee \nMount Veeder Magic Vineyards\n2014 Mount Veeder Cabernet Sauvignon\n2015 Mount Veeder Cabernet Sauvignon\n2016 Mount Veeder Cabernet Sauvignon \nLibrary wines:\n2010 Mount Veeder Cabernet Sauvignon\n*Sold out to the public\n2012 Hess Collection Mount Veeder Estate Grown Cabernet Sauvignon \nIn a reception style setting\, ESB members will taste through these 12 extremely limited production wines with representatives from the wineries. Mount Veeder wines are rare\, comprising a mere 1% of the total production of Napa Valley.  These top-rated wines reflect the distinctive flavor profiles of this one-of-a-kind region. The hosts are principals from iconic vineyards and wineries in the Mount Veeder Region\, and these vintners are honored to share their wines with you. Many of these rare and “sold out” wines will also be available for purchase at this event. Also\, see the very special Magic Vineyards wine opportunity at the bottom of the page* \nFor this special experience\, Chef Pierre “PA” Tremblay will be crafting appetizers for all to enjoy along with the wines. We are extremely excited to have Chef once again share his talent with ESB members\, this time pairing his creative approachable style with the distinctive flavors  of Mt. Veeder wine. 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. \nMenu \nWarmed Baguette with Truffle Butter\, St. Agur\, Primadonna Gouda\, and Charcuterie \nSmoked Sockeye\, Pistachio Gremolata\nPastrami Seasoned Seared Carrot\, Caraway\, Dill\, Pickled Mustard Seed\nBraised Shortrib Dumpling\nLamb Tartare\, Pine Nut\, Basil\, 63 Egg Yolk\, Potato Chip \nWhipped Cheesecake\, BlackBerry\, Grated Dark Chocolate\, Shortbread \nThe wines of Mount Veeder share the attributes of the vintners that grow them: a common deep expressive character\, passion\, and diversity. It is the varying mountain exposures and the individual craftsmanship of the winemakers that give each wine its own personality and style. The grapes’ distinctive profile is formed by the famous Mount Veeder terroir that gives each wine its natural structure and brings together the deep spice and rich fruit flavors that hold with age. \nMount Veeder red wines carry a deeply spiced\, vividly floral\, bramble berry\, and minerality\, while white wines share a mineral edge that is softened by rich stone fruit\, often with a hint of citrus. \nCabernet Sauvignon\, Chardonnay and Syrah predominate on Mount Veeder. However\, there are at least 18 varieties grown on the mountain including uncommon plantings such as Carignane and Mataro \n  \n \nAbout The Mount Veeder Appellation\nMount Veeder\, in the Napa Valley\, is a one-of-a-kind appellation with wine production severely limited by nature. West of Napa and Yountville\, Mount Veeder has been producing richly intense\, age-worthy wines since the 1860’s. Mount Veeder grapes are rare and highly sought after in the wine industry. Mount Veeder wines are rare\, comprising a mere 1% of the total production of Napa Valley. \nThe wines of Mount Veeder share the attributes of the vintners that grow them: a common deep expressive character\, passion\, and diversity. It is the varying mountain exposures and the individual craftsmanship of the winemakers that give each wine its own personality and style. The grapes’ distinctive profile is formed by the famous Mount Veeder terroir that gives each wine its natural structure and brings together the deep spice and rich fruit flavors that hold with age. Mount Veeder red wines carry a deeply spiced\, vividly floral\, bramble berry\, and minerality. White wines share a mineral edge that is softened by rich stone fruit\, often with a hint of citrus.Cabernet Sauvignon\, Chardonnay and Syrah predominate on Mount Veeder. However\, there are at least 18 varieties grown on the mountain including uncommon plantings such as Carignane and Mataro. \n \nTerrain\nHere can be found some of the most rugged and difficult vineyard terrain in California\, naturally limiting the number of acres planted on Mount Veeder. Vineyards are carved in small sections of the side of the mountain\, with exposures in every direction available to the grower.\nThe steep\, winding slopes (approaching 30° in many places) render shallow topsoil – a mere 12” to 24” – with minimal water retention in many areas\, and low nutrient content\, due to the steep runoff. The harsh setting demands that vintners and growers sacrifice all for their craft\, with minimal help from machinery\, significantly higher farming costs\, and heartbreaking low yields (about 2 tons/acre). These conditions induce a stress into the vines that results in wines with pronounced depth\, complexity\, intensity\, and variety that are unique to this appellation. \n \nAbout Mount Veeder Magic Vineyards\nA Rare Cabernet For Your Private Cellar\nMount Veeder Grapes are rare and highly sought after in the wine industry. Of all the wines produced in The Napa Valley\, only about 1% comes from the Mount Veeder Region. A boutique Mount Veeder Cabernet Sauvignon with your personal brand and your story is even more rare. Become one of a select few that have a Mount Veeder Magic Vineyards Cab in their private cellar. Only 25 memberships available per vintage. Mount Veeder Magic Vineyards is the only vintner offering authentic Mount Veeder Cabernet Sauvignon with your personal brand and story. Your wine is hand crafted from 30-year old vines on Karen’s premium hillside vineyard. Karen is involved in every step of the process. This is a once-in-a-lifetime experience that is on every wine lover’s bucket list. \nTwo levels of membership are available. Both options allow you the opportunity to add a premium Mount Veeder Cab to your collection. Membership is limited and designed for avid collectors and red wine lovers seeking to add a single vineyard Mount Veeder Cab to their cellar. \nMVMV Membership Options \nThe Winemaker Membership – Purchase full (24 cases)\, half (12 cases) or quarter (6 cases) barrel’s worth of Karen’s single-vineyard Mount Veeder Cabernet Sauvignon. Finished product is bottled ultra-premium Mount Veeder Cab with your bespoke label – Only 25 memberships per year available \nThe Collector Membership – A vertical selection of Karen’s Mount Veeder Magic Vineyards Cabernet is reserved for biannual allocation to MVMV Members – only 60 cases per year available \n“My clients are well established in business with a strong entrepreneurial spirit. Several are Forbes Gentlemen. They enjoy the finer things in life like excellent food and rare wines. They are from around the globe and from varying industries ~ banking\, energy\, entertainment\, finance\, insurance\, medicine\, and real estate. They all wish to have a rare wine with their bespoke label.\nI truly enjoy working with each of my clients to create a Mount Veeder Cab that is worthy of their private cellar\, a wine that they are proud to share selectively with clients\, family and friends.” Karen Crouse\nThe Winemaker Membership Pricing: \nFull Barrel (288 bottles)\n$25\,000 USD \nHalf Barrel (144 bottles)\n$12\,500 USD \nQuarter Barrel (72 bottles)\n$6\,250 USD \nThe Collector Membership Pricing: \n3-Bottle Offering – One bottle of each vintage $375\n6-Bottle Offering – Two bottles of each vintage $750\n12-Bottle Offering – Four bottles of each vintage $1500 \nKaren will make some of her library (sold out) vintages available to ESB. These wines will come from her personal cellar.ESB has been given early access to MVMV Winemaker Memberships and Collector Memberships!\n \n \n  URL:https://epicureansb.com/event/winemaker-evening-mount-veeder/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/09/Mount-Veeder-_-Greenpng.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191027T150000 DTEND;TZID=America/Los_Angeles:20191027T180000 DTSTAMP:20260421T114446 CREATED:20190809T185107Z LAST-MODIFIED:20191111T144622Z UID:10000175-1572188400-1572199200@epicureansb.com SUMMARY:STREET FOOD – Indian Style! DESCRIPTION:Judy Astbury’s appetizers inspired by Indian Street food!\nOn a warm fall afternoon\, taste a variety of Judy Astbury’s appetizers inspired by Indian Street food! Savor Bhelpuri\, Tandoori\, Spicy Shrimp\, Vegetable Bhajias with chutney and more\, while enjoying the company of those who also appreciate layers of flavor and spice! \nThe Gin & Tonic\, a “veddy British cocktail”\, and local beers will pair perfectly with the aromatic spiciness of the cuisine! With a variety of herbs\, and garnishes and tonics\, guests will customize their own Gin & Tonics with the help of a beverage specialist. \nPrefer wine? You are welcome to bring your own. It so happens that Indian food pairs will with Off-dry Rieslings\, Rosé\, light-bodied Syrahs\, or earthy\, acidic Loire Valley Cabernet Franc 

…And it’s October in Santa Barbara\, which means it’s still sunny enough to dip your toes in the pool\, compete at Bacci\, while enjoying a cool creamy dessert to round out the sensation of flavors in the light of a setting sun! URL:https://epicureansb.com/event/street-food-indian-style/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Appetizers,Beer,Chef's Table,Cocktails,Epicurean Santa Barbara,Spirits ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/08/IndianFood.001.jpeg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191016T170000 DTEND;TZID=America/Los_Angeles:20191016T190000 DTSTAMP:20260421T114446 CREATED:20190914T150044Z LAST-MODIFIED:20191012T004232Z UID:10000041-1571245200-1571252400@epicureansb.com SUMMARY:Wine Down Wednesday: Wine Shepherd DESCRIPTION:Wine Down Wednesday \n+ Optional Black Sheep Tasting Menu Dinner\nRelax and “Wine Down” with ESB members and guests on Wednesday\, October 16th from 5-7pm. Enjoy wine specials from The Wine Shepherd. Event cost includes appetizers by Chef Robert of The Black Sheep. Don’t forget to stay for the prize drawing! \nAfterwards\, a group of ESB members and guests will stay at Black Sheep to enjoy Black Sheep’s family style tasting menu. RSVP if you would like to join us. The dinner is $65 a person + tax and gratuity for the Family style tasting menu. Guests will pay their individual checks at the end of the evening. \nThe Wine Shepherd is a wine bar and bottle shop that specializes in rare and vintage cellar selections\, and will be offering wine specials for members and guest. They source a careful selection of wine from the real winemakers of the world. They have a large selection of small-production wines\, from winegrowers and vintners who are committed to their craft. There is something to please every palate! \nWine Down Wednesday Menu items to include:\nRoasted Carrots\nIn duck fat with garlic and rosemary\nNiman Ranch Baby Back Ribs\nAsian style red cabbage slaw\, caramelized fish sauce\nGambas al Ajillo\nSautéed Hawaiian prawns in a spicy garlic butter sauce with lemon and Italian parsley served on grilled bread\nTacos de Papas\nPurple Peruvian potato crispy taco with tomatillo salsa\, queso fresco and crème fraiche\nFried Cauliflower\nThai vinaigrette\, Fresno chilies and micro cilantro\nPommes Frites\nHouse made fries with aioli\n(Subject to change based on availability) URL:https://epicureansb.com/event/wine-down-wednesday-wine-shepherd-black-sheep/ LOCATION:The Wine Shepherd\, 30 East Ortega Street\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/03/wd-SB-logo-4_Artboard-4.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4194068;-119.6968234 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Wine Shepherd 30 East Ortega Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=30 East Ortega Street:geo:-119.6968234,34.4194068 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191014T180000 DTEND;TZID=America/Los_Angeles:20191014T203000 DTSTAMP:20260421T114446 CREATED:20190809T182540Z LAST-MODIFIED:20191014T021512Z UID:10000177-1571076000-1571085000@epicureansb.com SUMMARY:Get Hooked: Fall Seafood Demo DESCRIPTION:Get hooked on Seafood!\nOnce again ESB is collaborating with Get Hooked Seafood and Chef P.A. Tremblay to host a culinary demonstration on how to store\, prep and cook seafood sourced through Get Hooked\, a Community Supported Fishery Service that delivers locals the highest quality sustainable seafood\, sourced directly from local fishermen. \nChef P.A. Tremblay will lead the demonstration which will include appetizers and entrees featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nLocal\, sustainably-caught seafood is not easy to find in stores in Santa Barbara. Most of Santa Barbara’s seafood leaves town\, and the community is largely unaware of how desirable our local seafood is and how much better it is for the environment compared with buying imported seafood. \nChef P.A. Tremblay will lead the demonstration which will end with a meal featuring the fresh catch courtesy Get Hooked. This spontaneous\, and (partially) improvised interpretation of the dinner preparation will be a fun\, homespun approach to cooking; utilizing ingredients available in a home kitchen\, and techniques that are easily adaptable to any species of fish. \nA representative from Get Hooked will also be present to educate members on Community Supported Fisheries and sustainability\, and the diversity of the Santa Barbara Channel! Guests will see how Get Hooked’s seafood arrives\, and experience first-hand the quality of the catch\, all while learning tricks and tips to cook seafood to perfection with easy\, no-recipe needed techniques. ESB will provide beverages. \nWhile seafood counters at Santa Barbara stores are stocked with foreign products that may or may not be harvested sustainably or labeled truthfully\, CSF’s such as Get Hooked know exactly who caught your seafood\, where it was caught\, and how and when it was caught. They provide information on the species of seafood\, health benefits\, and even a short bio of the fisherman. Their passion is bringing the Santa Barbara Channel into your home! To learn more about Get Hooked\, visit their website at: gethookedseafood.com \nGet Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase. URL:https://epicureansb.com/event/get-hooked-fall-seafood-demo/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/02/186728.3ab38a4dbf2ae1e9a3ee692b1d09b95e.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT END:VCALENDAR