BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Epicurean Santa Barbara - ECPv6.15.13//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH 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 BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20220313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20221106T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210210T173000 DTEND;TZID=America/Los_Angeles:20210210T193000 DTSTAMP:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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:20260515T103655 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 END:VCALENDAR