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:20200207T193000 DTEND;TZID=America/Los_Angeles:20200207T203000 DTSTAMP:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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:20260421T101516 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 BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191008T173000 DTEND;TZID=America/Los_Angeles:20191008T200000 DTSTAMP:20260421T101516 CREATED:20190914T145817Z LAST-MODIFIED:20191004T175851Z UID:10000183-1570555800-1570564800@epicureansb.com SUMMARY:Italian Spirits\, Cocktails\, and Artisan Pizza DESCRIPTION:Italian Spirits\, Cocktails and Artisan Pizza!\n8 Italian Spirit producers who specialize in Amari\, Aromatized Wines\, Liqueurs\, and Spirits are traveling to Santa Barbara  to share their high-quality Italian spirits with our members and guests. Start the afternoon with La Sirena Spritz\, and make your way through 4 stations of Spirit producers to taste 20 different spirits\, liqueurs\, and Amari. \nJessica Garver of The Monk’s Table & spirit producer George Jerbis have designed a menu of craft cocktails featuring these unique spirits. Each guest receives tickets for two cocktails of their choice. Please note that additional cocktails will not be available for purchase at the event. This is a unique opportunity to taste over 20 of the top Amari and bitters in the industry\, with the producers themselves\, and then enjoy cocktails featuring those spirits! In the true Italian style\, ESB will provide cuisine that celebrate the culture of Italy! Ferno Grills will be preparing and serving naturally fermented artisan pizzas with a variety of toppings to our guests\, accompanied by salad and antipasti. \nCocktail Menu (2 cocktails of choice included with registration):\n“Liquore delle Sirene Spritz”\nLiquore delle Sirene\, Sorelle Bronca Prosecco\n“The Blood Moon”\nRossa Amara Bitter Fruit Liquor\, Tonic\, Lemon\, Orange Bitters\n“Mirto Manhattan”\nBourbon\, Bresca Mirto Liqueur\, Fred Jerbis Vermouth\n“Oliver’s White Negroni”\nFred Jervis Gin\, Bordiga Extra Dry Vermouth\, Bresca Dorada Mirto Verde\nTry the sultry Blood Moon\, with Rossa Amara\, a bitter fruit liqueur\, lemon\, orange bitters and tonic; or the Mirto Manhattan\, with Fred Jerbis’ Vermouth made with 3 types of Absinthe\, or perhaps a White Negroni\, made with Bresca Dorada Mirto Verde\, a botanical liqueur made with myrtle leaves and wild honey. Get spirited away with the nuances\, diversity\, and deliciousness. Enjoy the sunshine of Santa Barbara’s warm fall afternoon\, and take a break to dip your toes in the pool while you enjoy your beverages. Enlighten your senses and appreciation for these gifts brought to us straight from remote regions in Italy. \nSpirits Included:\nLiquore Delle Sirene – Bitter Liqueur\nRossa Sicily – Amara Bitter Fruit Liqueur\nBernard – Botanical Liqueur\, Gentian Liquor\, Thyme\, Chinese Rhubarb Root\, & Abricot Liqueur\nAlpe – Botanical Liqueur\, Amaros\nIl Mallo – Nocino Nut Liqueur\nBresca Dorada – Mirto Fruit\, Botanical\, Bitter Fruit\, Aràngiu\, & Limoncino Liqueurs\nNepeta – Bitter Liqueur\nFred Jerbis – Vermut\, Bitter Liqueurs\nHave a favorite that you want to purchase? \nAttendees receive a 10% discount on all spirits\, available at the Wine Grotto in Montecito. URL:https://epicureansb.com/event/italian-spirits-and-the-cocktails-that-love-them/ LOCATION:The Wayfarer Hotel\, 12 E Montecito St\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/09/ItalianSpirits2.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4150898;-119.6924589 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Wayfarer Hotel 12 E Montecito St Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=12 E Montecito St:geo:-119.6924589,34.4150898 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20191006T120000 DTEND;TZID=America/Los_Angeles:20191006T150000 DTSTAMP:20260421T101516 CREATED:20190809T183928Z LAST-MODIFIED:20191004T040639Z UID:10000176-1570363200-1570374000@epicureansb.com SUMMARY:ESB + Coterie Club Spanish Wine & Sherry Luncheon DESCRIPTION:ESB + Coterie Club Spanish Wine & Sherry Luncheon\nThe stars align as the culinary rebels of The Coterie Club team up with Epicurean Santa Barbara for an exploration of Spanish wines & sherries paired with Chef Nick’s Creative cuisine! This afternoon culinary experience will be a 6-course meal featuring Chef Nick Bodden’s creative and globally inspired cuisine and winemaker and curator Alex Russan’s unique wine portfolio from around the world. Sherries and Spanish wines are known to pair well with everything from seafood\, to asian cuisine and Spanish fare\, and the menu will be an exploration of all styles! Rather than the traditional Rioja and Tempranillo\, this event will explore lesser known\, unique grapes\, such as Mencia\, Carrasquín\, and Palomino. These wines are elegant\, complex\, perfect for a warm Santa Barbara Fall afternoon. Alex will be in attendance to enlighten guests on unique varietals\, the winemakers\, and the world of Sherries. \nMenu to come\, but wines have been chosen!\nWelcome Beverage\n2018 Metrick Albariño (Paragon Vyd\, Edna Valley)\nLuncheon\nKumiai Oyster/ Canary Melon/ Cucumber/ Chili Pepper\n2016 Moraima “Aba de Trasumia” Albariño\nBraised Artichoke Hearts/ Brown Butter/ Hazelnuts\nAlexander Jules Manzanilla Sherry 9/41\nCacio De PePe\n2017 Siete Vidas Tinto\nMarinated Cucumbers/ Buttermilk/ Sumac/ Herbs\nAlmaroja “Pirita” Crianza\nBraised Short rib/ Snap Peas/ Horseradish\nAlexander Jules Amontillado Sherry 3/10\nCheese Course\nPiñero Cream Sherry\n\nMore about Alex…\nAlexander Russan’s career started in the coffee industry in Latin America\, where he spent ten years working with a well respected importer\, tasting thousands of coffees every year\, and importing exceptional coffees from producers in Brazil and in Colombia. His focus eventually turned towards the exploration of Spanish sherries\, whose unique aromas fascinated him. Eager to work with wine\, he founded Alexander Jules\, a company with a focus on importing Spanish Sherries and Wines. \nHis sherries are meticulously selected after tasting hundreds of barrels\, selecting only a few for blending and bottling. They have received many notable accolades from the New York Times and Los Angeles Times. The Spanish wines Alex showcases are from lesser-known\, underrepresented regions. They are small producers\, farming gently\, organically or biodynamically\, tending to rare and unique grapes\, some in far flung corners of the country. These grape varietals are slow gaining popularity\, and in the next 20 years they could be the foundation of Spanish Wines! Alex will also pour an Albariño from his label\, Metrick. Metrick wines are elegant and precise\, made gently but intentionally\, with the goal of aromatic complexity\, freshness\, and showing with as much transparency as possible\, a time and a place. \nAlex is also the Advanced Winemaking columnist for WineMaker Magazine\, and a contributor for SevenFifty Daily’s science section. URL:https://epicureansb.com/event/coterie-club-sherry-luncheon/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Chef's Table,Lunch,Wine ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/08/coterie-club_no-date.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190922T180000 DTEND;TZID=America/Los_Angeles:20190922T210000 DTSTAMP:20260421T101516 CREATED:20190712T173809Z LAST-MODIFIED:20190914T142252Z UID:10000040-1569175200-1569186000@epicureansb.com SUMMARY:Wagyu Steak Tasting & Dinner with Chef John Cox and Katie Parker DESCRIPTION:Dry-Aged Wagyu Steak Tasting & Dinner!\nESB is proud to feature Chef John Cox of Bear & Star and Katie Parker of Fess Parker Ranch with a Dry-Aged Wagyu Steak Tasting and Dinner! Chef John and Katie will lead guests on a tasting of Wagyu with different stages of aging; from fresh\, to aged\, and super dry-aged. Known for his acclaimed ventures in micro-regional cuisine\, Chef Cox earned accolades for his work at Sierra Mar at Post Ranch Inn in Big Sur and La Bicyclette in Carmel. Now\, the all-encompassing ecosystem of The Bear and Star is shepherded under Cox’s passion and vision. Note worthy\, John Cox competed against Chef Bobby Flay on The Food Network “Beat Bobby Flay” show. \nMENU\nWagyu Beef Heart Tartare with Pickled Mustard Seeds and Garden Herbs\nWagyu Bone Broth with Ginger\, Lime Leaves and Coriander\nA Tasting of Wagyu:\n100 Day Dry Age Rib Eye\nNew York\nJapanese A-5\nServed with Garden Greens\,\nOnions and Heirloom Tomatoes Roasted with Bone Marrow and Caramelized Garlic Vinaigrette\nDark Chocolate Lumpia\, Burnt Orange\, Smoked Wagyu Fat Caramel\n Guests will learn about the production of wagyu beef\, as well as what to look for in texture\, flavor\, smell; and most importantly\, compare meat aged for different durations. The tasting will be incorporated into a multi-course dinner; and event will be BYOB. You’ll definitely want some nice red wine to accompany the rich red meats. Don’t know what wine to bring\, reach out to ESB for suggestions and options. \nCLICK to see the recent video on Tastemade which features Chef Cox & the Fess Parker Ranch! URL:https://epicureansb.com/event/wagyu-steak-tasting-dinner-with-chef-john-cox-and-katie-parker/ 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/2019/07/deep-seasoned-steak-14.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190914T180000 DTEND;TZID=America/Los_Angeles:20190914T210000 DTSTAMP:20260421T101516 CREATED:20190726T174936Z LAST-MODIFIED:20190806T181656Z UID:10000179-1568484000-1568494800@epicureansb.com SUMMARY:Smoke & Mirrors: An Evening of Cigars\, Magic and Fine Fare DESCRIPTION:Join ESB for an evening of Cigars\, Magic & Dinner!\nBring your cigars to enjoy with friends…And the magic? A magician will be among the guests! Prepare to be amazed! \nESB will provide a welcome beverage and Judy Astbury will be preparing passed appetizers and a spread of seasonally-inspired Italian-Californian specialties perfect for this fall evening. This event is also BYOB. URL:https://epicureansb.com/event/smoke-mirrors-an-evening-of-cigars-magic-and-fine-fare/ LOCATION:Private Location\, Santa Barbara\, CA\, United States CATEGORIES:Appetizers,Cigars,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/07/maxresdefault-2.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190911T170000 DTEND;TZID=America/Los_Angeles:20190911T190000 DTSTAMP:20260421T101516 CREATED:20190906T163135Z LAST-MODIFIED:20190906T163634Z UID:10000182-1568221200-1568228400@epicureansb.com SUMMARY:Le Sorelle Olive Oil Sale Event DESCRIPTION:Le Sorelle 20% Off Imported Olive Oils\n\nLe Sorelle is offering ESB members 20% their Imported Olive Oils. Purchase through the site and pick up at Cafe Ana on Wednesday\, September 11th\, from 5:00-7:00 where they will be offering samples of their oils During our Wine Down Wednesday.\n\nLe Sorelle\, founded by sisters Donatella Lorenzoni-Lopez and Anna Lopez-Carr\, imports extra virgin olive oils and gourmet foods from boutique estates in Puglia\, Italy. The estates control the entire production process from harvest\, to press\, to bottling. With intimate knowledge of the language\, culture\, and territory\, they have personally vetted these farms and have cultivated close relationship with these families. Most of Le Sorelle’s suppliers have earned national and international recognition for their products.\n\nLe Sorelle is offering both their flavors olive oils\, and their Adamo Extra Virgin Olive oil.\n\n\nAdamo Extra Virgin Olive Oil 500ML – $25  (originally $32)\nAdamo Extra Virgin Olive oil is an international-award winning olive oil from Puglia Italy.  This well balanced and bold olive oil contains notes of almond\, artichoke and chicory.  Varietals: Ogliarola 80%\, Cellina 20%\, Premium Aromas & Taste. Medium Body\, Full Flavor\, Low Acidity. \n \nDe Carlo Flavored Extra Virgin Olive Oil from Bitritto\, 250ML – $22 (originally $28)\nChoice of: Chili\, Basil\, or Mandarin\nDe Carlo flavored olive oils are uniquely crafted by pressing Coratina Olives together with the mandarins\, basil\, and chili; rather than being infused after the pressing process. The result is a uniquely fresh\, authentically flavored olive oil. URL:https://epicureansb.com/event/le-sorelle-olive-oil-sale-event/ LOCATION:Cafe Ana\, 1201 Anacapa Street\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Cooking,Epicurean Santa Barbara ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/09/le-sorelle-imports-2.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4243818;-119.7035713 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Cafe Ana 1201 Anacapa Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1201 Anacapa Street:geo:-119.7035713,34.4243818 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190911T170000 DTEND;TZID=America/Los_Angeles:20190911T190000 DTSTAMP:20260421T101516 CREATED:20190823T161624Z LAST-MODIFIED:20190909T190320Z UID:10000180-1568221200-1568228400@epicureansb.com SUMMARY:Wine Down Wednesday @ Cafe Ana DESCRIPTION:Relax and “Wine Down”\nRelax and “Wine Down” with ESB members and guests on Wednesday\, September 11th from 5-7pm @ Cafe Ana. Event cost includes appetizers and passed hors d’oeuvres. Cafe Ana will offer $6 wine specials during the event.  Don’t forget to stay for the prize drawing! \nJoin us in this bright and inviting space for Chef Ryan’s California cuisine and seasonally driven bites. \nIn addition to street parking\, Cafe Ana is conveniently located between several public parking lots. The closest lots are the Granada Garage\, located at 1221 Anacapa Street\, and the Library Garage\, at 1115 Anacapa Street. \nMenu:\nSMOKED TUNA MELT SANDWICHES\nSwiss Cheese\, Pickled Mustard Seeds\, Sprouts\nEGGPLANT in LETTUCE CUPS\nHummus\, Pickled Turnip & Egg\nMEZZE\nHummus\, Baba Ganoush\, Cucumber\, Tomato\, Marinated Olives\, Labneh\, Dukkah\nCRUDITÉ\nPink Peppercorn Goat Cheese\, Herbed Oil\, Creamy Poblano\nHOMEMADE KETTLE CHIPS\nBAR NUTS\nSavory Cocoa Cashews URL:https://epicureansb.com/event/wine-down-wednesday-cafe-ana/ LOCATION:Cafe Ana\, 1201 Anacapa Street\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/03/wd-SB-logo-4_Artboard-4.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4243818;-119.7035713 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Cafe Ana 1201 Anacapa Street Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=1201 Anacapa Street:geo:-119.7035713,34.4243818 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190906T173000 DTEND;TZID=America/Los_Angeles:20190906T193000 DTSTAMP:20260421T101516 CREATED:20190712T172205Z LAST-MODIFIED:20190831T133231Z UID:10000038-1567791000-1567798200@epicureansb.com SUMMARY:Winemaker Evening: Jim Fox of Patiné Cellars DESCRIPTION:Most know of Jim Fox for his career as a NHL hockey player for the Los Angeles Kings and as the Kings’ television analyst for FOX Sports West. But after retiring from the NHL\, Jim ventured into the world of wine and founded Patiné Cellars in 2011. \nPATINÉ (pa-tee-nay) means to have skated in French; an act that requires both power and grace. \nKnown for producing fantastic single-vineyard designate Pinot Noir; the wine comes from three vineyards: Gap’s Crown Vineyard and Sun Chase Vineyard on the Sonoma coast and Soberanes Vineyard in the Santa Lucia Highlands. Jim is making room in his busy schedule to meet ESB members for a Winemaker Evening. Patine wines are primarily only available to their mailing list\, with most if not all back vintages sold out. That said\, Jim is providing a very special opportunity for ESB. We will be the first to taste the 2017 vintage\, pre-release and taste through 3  library wines no longer available\, an “exclusive” opportunity for ESB! Six wines in total. What a treat! \nFeatured wines\n2017 Gap’s Crown Vineyard Pinot Noir (Petaluma Gap AVA)\n2017 Soberanes Vineyard Pinot Noir (Santa Lucia Highlands AVA)\n2017 Sun Chase Vineyard Pinot Noir (Petaluma Gap AVA)\n2013 Gap’s Crown Vineyard Pinot Noir (Petaluma Gap AVA)\n2014 Soberanes Vineyard Pinot Noir (Santa Lucia Highlands AVA)\n2014 Sun Chase Vineyard Pinot Noir (Petaluma Gap AVA)\n\nHockey is a game that requires strength\, endurance\, structure\, balance\, elegance and skill. It is not a surprise that these are the very same qualities that Jim and his team strives to achieve in the production of our Single Vineyard Designate Pinot Noir. They are committed to sourcing fruit from vineyards that are meticulously farmed in an effort to produce handcrafted world class wines. With their friend and Winemaker Mike Smith at the helm of the endeavor\, Patiné’s wines are receiving great accolades in the industry as.Mike Smith’s purist approach to winemaking promotes the fruit to fully reveal itself in his wines while showcasing the personality and terroir of the vineyards to their fullest extent. Mike Smith’s passion for fine wine led him to the Napa Valley in 2001 where he mentored under one of Napa’s most notorious winemaker. To learn his craft\, Mike travelled from Portland\, Oregon volunteering to work crush for three years before moving his family to Saint Helena in an effort to pursue his dream full time. Working alongside one of the great winemakers of well renowned labels\, a great foundation was established for Mike and his wife Leah to pursue their own label Myriad Cellars. Through his dedication\, passion and consistency for making some of the greatest wines in the valley\, Mike has established himself as one of the premier winemakers in the Napa Valley.  Mike’s impressive client list includes Carter Cellars\, Quivet Cellars\, 12C and Scarlett. Patiné is custom crushed alongside these great wines at the Carter–Envy winery in Calistoga\, California. \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”The 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-jim-fox-of-patine-cellars/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/07/Gaps-Jim-Vineyard-Rows-Posed-2-1-2.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190824T130000 DTEND;TZID=America/Los_Angeles:20190824T160000 DTSTAMP:20260421T101516 CREATED:20190712T172309Z LAST-MODIFIED:20190821T231500Z UID:10000039-1566651600-1566662400@epicureansb.com SUMMARY:Roll it! Fill it! Fold it! Pasta-Making with Chef Tiziano DESCRIPTION:Roll it! Fill it! Fold it! An Afternoon of Filled Pasta-Making with Chef Tiziano of Mosto Crudo\nJoin members for an afternoon of hands-on pasta making\, rolling\, cutting\, filling\, and stuffing (and of course\, tasting!)  Chef Tiziano Fioretti of Mosto Crudo will start the afternoon with an appetizer and basic pasta dough demonstration\, and then will proceed to teach guests how to create raviolis\, tortellinis\, and potato gnocchi! All guests will have the opportunity to assist in every element of the pasta construction. Learn how to properly stuff\, fold\, cut\, and prepare these lovely morsels of flavor! Once the pastas have been assembled\, Chef will prepare two simple sauces (with your help!) for the guests to toss and taste! After the pasta making is complete\, take home some freshly made stuffed pasta for your dinner that evening! Want to taste some Italian wines during the event? Opt in for the optional wine package! Italian Wine Specialist Jessica Garver will be joining us and will pour three small production Italian wines chosen specifically to pair with Tiziano’s pastas. \nNot interested in the pairing\, but want a drink? This event is also BYOB! Bring a bottle to enjoy during this fun\, interactive and educational afternoon! URL:https://epicureansb.com/event/roll-it-fill-it-fold-it-pasta-making-with-chef-tiziano/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Cooking,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/07/Easy-Sweet-Potato-Gnocchi.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190814T170000 DTEND;TZID=America/Los_Angeles:20190814T184500 DTSTAMP:20260421T101516 CREATED:20190802T132836Z LAST-MODIFIED:20190823T161510Z UID:10000178-1565802000-1565808300@epicureansb.com SUMMARY:Wine Down Wednesday @ The Manor Bar DESCRIPTION:Relax and “Wine Down”\nRelax and “Wine Down” with ESB members and guests on Wednesday\, August 14th from 5-6:45pm at the Manor Bar in Rosewood Miramar Resort. Event cost includes appetizers. Don’t forget to stay for the prize drawing! Valet and Street parking available. \nThe Manor Bar provides wine\, handcrafted cocktails\, spirits\, and delectable hors d’oeuvres. This candlelit\, wood-paneled haven is the ideal place to gather for libations and conversation. \nA selection of house Rosé\, White and Red wine will be available for $14. \nMenu will include:\nDungeness Crab Roll\nCrema Fresca Lime Salsa\, Pickled Radish\nInvictus Grilled Cheese\nGruyére\, Havarti\, Monterey Jack\, Sourdough\nFresno and Roasted Pepper Hummus\nJalapeño Olive\, Crudite\, Harissa Lavosh\nCharcuterie Platter\nMustard\, Pickles\, Sourdough\nChips and Salsa\nTres Chiles\, Guacamole\nCandied Nuts\, Olives\nMeyer Lemon Cupcakes URL:https://epicureansb.com/event/wine-down-wednesday-the-manor-bar/ LOCATION:The Manor Bar at Rosewood Miramar Resort\, 1759 S Jameson Ln\, Montecito\, CA\, 93108\, United States CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits,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:34.4209163;-119.6286405 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Manor Bar at Rosewood Miramar Resort 1759 S Jameson Ln Montecito CA 93108 United States;X-APPLE-RADIUS=500;X-TITLE=1759 S Jameson Ln:geo:-119.6286405,34.4209163 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190808T173000 DTEND;TZID=America/Los_Angeles:20190808T193000 DTSTAMP:20260421T101516 CREATED:20190524T191916Z LAST-MODIFIED:20190808T012220Z UID:10000032-1565285400-1565292600@epicureansb.com SUMMARY:The Santa Barbara Vintner Legends Series: Jim Clendenen & Adam Tolmach DESCRIPTION:2 Legends\, 12 Wines\, 1 Fellowship Dinner!\nThis is an evening that will go down in Central Coast wine history. Having just Jim Clendenen from Au Bon Climat or Adam Tolmach from The Ojai Vineyard by themselves would be a magical night\, but having them both together — which was Jim’s idea! — is incredibly special. \nJoin Legendary winemakers Adam Tolmach Jim Clendenen\, and ESB members for our first Winemaker Fellowship Dinner! Guests will come together to enjoy a “Fellowship Dinner”\, where each guest brings a food item (starter\, side\, or entree) to share family style…(i.e. Potluck) and participate in a side-by side tasting featuring 12 wines\, with Jim Clendenen and Adam Tolmach in attendance! Members will meet and sit with Jim and Adam\, who will share their stories and wine through a sit-down dinner provided by the members. Hear how Adam and Jim have shaped the landscape of wine in Santa Barbara\, as you taste through recent vintages and library wines. See guidelines for the Fellowship Dinner at the bottom of this page. \nWines included in the tasting are as follows:\nRECEPTION\nClendenen Family 2017 Tocai Friulano “Borgo Buon Natale”\nOjai Vineyard 2017 Viognier ~ Roll Ranch\nSEATED TASTING & DINNER\nAu Bon Climat 2011 Chardonnay ~ Bien Nacido Vineyard \nOjai Vineyard 2016 Chardonnay ~ Bien Nacido Vineyard\nAu Bon Climat 2010 Pinot Noir ~ Isabelle (Magnum) \nOjai Vineyard 2010 Pinot Noir ~ Fe Ciega (Magnum)\nClendenen Family 2005 Syrah/Viognier ~ Rancho La Cuna Vineyard \nOjai Vineyard 2008 Syrah ~ Presidio (Magnum)\nDESSERT\nClendenen Family 2012 Late Harvest Viognier \nOjai Vineyard “Kick On Ranch” Riesling Ice Wine\n*Take home wine options are younger vintages of the library wines featured at the event: \nAu Bon Climat 2015 Pinot ~ Noir Isabelle\nClendenen Family 2012 Syrah/Viognier ~ Rancho La Cuna Vineyard\nOjai Vineyard 2015 Pinot Noir ~ Fe Ciega\nOjai Vineyard 2015 Syrah ~ Presidio\n \nJim Clendenen landed in UCSB to study pre-law\, but ditched that after working a harvest at Zaca Mesa Winery in 1978. It was a fateful trip to Burgundy in 1981 that crafted his idea of what wine should be. So when he returned\, Clendenen teamed with his friend Adam Tolmach\, also a Zaca Mesa alum\, to start Au Bon Climat inside of a Los Alamos dairy barn back in 1982.\nAs the brand grew\, Clendenen moved into a winery surrounded by Bien Nacido Vineyard and became the face of Santa Barbara County wine across the country and world — he still maintains an intense travel schedule proselytizing the region’s wines to all who will listen\, and even some who won’t. His Pinot Noirs and Chardonnays became recognized for their high-acid\, age-worthy style\, which he never wavered from even as consumer and critical tastes moved riper.In 1991\, Adam Tolmach left Au Bon Climat to start his own brand\, The Ojai Vineyard\, on a property in Ojai that his grandfather bought in 1933. He was already growing Syrah and Sauvignon Blanc on the property — although those grapes would succumb to disease in the ensuing years — so built a winery on the property that he still uses today.He developed a widely respected and critically beloved brand that’s focused on Pinot Noir\, Chardonnay\, Sauvignon Blanc\, Syrah\, and other Rhone varietals. Adam was one of the first vintners to start buying grapes by the acre rather than the ton\, allowing greater control of the farming. Most of the grapes come from Santa Barbara County\, but Adam is still focused on the Ojai Valley\, where he sources Syrah and is now growing disease-resistant hybrid grapes on his property.Both Jim Clendenen and Adam Tolmach are proponents of library wines. The tasting room for Au Bon Climat in downtown Santa Barbara regularly hosts vintage tasting events\, and The Ojai Vineyard tasting room just off of the Ojai arcade has dozens of older vintages for sale every day. \nGuidelines for the Fellowship Dinner: \n1. There will be approximately 25 members in attendance. Guests will consume small portions of your dish\, so no need to bring full size servings (i.e. 25 full-size hamburgers). Instead\, cut into thirds or quarters\, with each portion being a serving for one person.) \n2. Couples or parties of 2 have option of bringing 1 larger dish (like a main\, sandwiches\, pasta\, casserole)\, or two regular-sized dishes (like small bites\, salads\, sides). Parties of 1 bring one dish of choice. \n3. Please bring a serving utensil for your dish\, if needed. ESB will provide plates\, napkins and silverware. \n4. There is no kitchen! Your dish should be something that does not require a heat source. (It’s like a picnic…but inside…and instead of grass\, beautiful art.) Foods that can be served warm\, cool\, or at room temperature are preferred. Sorry\, fondue might not be the best idea. \nThe event will begin with a reception with two wines\, followed by seated tasting of the following 4 wines. Then there will be a break for dinner. With dinner\, the tastings will continue with two syrups and dessert wines. \nDon’t want to cook? No problem! Call up C’est Cheese\, Tino’s or Whole Foods\, etc.\, and have them put together a cheese\, charcuterie\, apertivo platter\, or something from the prepared foods. Alternatively\, you can get take-out from your favorite restaurant. URL:https://epicureansb.com/event/santa-barbara-vintner-legends-series-jc-at/ LOCATION:TBD\, Santa Barbara\, CA\, United States CATEGORIES:Appetizers,Dinner,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/05/Screen-Shot-2019-05-24-at-12.17.58-PM.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190727T113000 DTEND;TZID=America/Los_Angeles:20190727T133000 DTSTAMP:20260421T101516 CREATED:20190524T192751Z LAST-MODIFIED:20190726T154254Z UID:10000033-1564227000-1564234200@epicureansb.com SUMMARY:French-Canadian Brunch with Chef P.A. Tremblay DESCRIPTION:French-Canadian Brunch with Chef P.A. Tremblay!\nChef P.A. is sharing his French-Canadian heritage with ESB members through a beautiful summertime Brunch! The meal will start with a culturally inspired beverage and will continue with a partially plated\, partially family style meal. It will showcase the flavors of Chef P.A.’s childhood\, finessed with his formal culinary training and joie de vivre. Expect Maple Syrup to make an appearance more than once. BYOB welcome\, eh! \nMenu\nFrench Canadian Crepe\, Maple Butter\, Toasted Pecans\, Whip Cream\nRaspberries\, Strawberries\, Blueberries\, Maple Syrup\nTourtiere Inspired Breakfast Sausages\nRosemary Breakfast Potatoes with Hollandaise\nQuiche 2 Ways:\nDuck & Mushroom \nAsparagus Parmesan\n**Gluten free and dairy free will not be able to be accommodated. Vegetarian is ok. URL:https://epicureansb.com/event/french-canadian-brunch-with-chef-p-a-tremblay/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Chef's Table,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/05/tourtiere-shot-1.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190724T170000 DTEND;TZID=America/Los_Angeles:20190724T190000 DTSTAMP:20260421T101516 CREATED:20190701T134744Z LAST-MODIFIED:20190717T230744Z UID:10000037-1563987600-1563994800@epicureansb.com SUMMARY:Wine Down Wednesday @ The Monarch DESCRIPTION:Relax and “Wine Down”\nRelax and “Wine Down” with ESB members and guests on Wednesday\, July 24th from 5-7pm at The Monarch Restaurant in the Montecito Inn. Event cost includes appetizers and passed hors d’oeuvres. Don’t forget to stay for the prize drawing! Valet and Street parking available. \n \nMenu\nSourdough Bread & Butter\n‘Nduja sausage\, castelvetrano olives\, basil\nRicotta crostini\, honey\, black pepper\, chive\nVermillion crudo\, citronette\, crispy shallots\nAgnolotti\, peas\, champagne\, chives\n  \nAfter Wine Down Wednesday\, stay for dinner and experience Chef Ed’s exquisite customizable tasting menus starting at $55. URL:https://epicureansb.com/event/wine-down-wednesday-the-monarch/ LOCATION:The Monarch Restaurant\, 1295 Coast Village Rd\, Santa Barbara\, CA\, 93108\, United States CATEGORIES:Appetizers,Cocktails,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:34.4212447;-119.640407 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Monarch Restaurant 1295 Coast Village Rd Santa Barbara CA 93108 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:20190713T173000 DTEND;TZID=America/Los_Angeles:20190713T203000 DTSTAMP:20260421T101516 CREATED:20190517T055636Z LAST-MODIFIED:20190710T224217Z UID:10000031-1563039000-1563049800@epicureansb.com SUMMARY:ESB Pizzas\, Brews and BYOB! DESCRIPTION:Gather round for a summer pizza party!\nWe’ll have two pizza ovens cranking out homemade pizzas\, calzones\, and other treats\, and Topa Topa will be showcasing three of their popular brews! Don’t like beer? That’s fine- it’s BYOB as well! Bring youR favorite bottle or beverage to enjoy or share during the event. And stay for the dessert pizza with Nutella and Bananas! \nIn the true ESB fashion there will be a variety of traditional and modern toppings\, cheeses\, veggies\, and garnishes that range from pepperoni to hot honey to Syrah caramelized onions; as well as Neapolitan Crusts and Gluten-Free Cauliflower crusts. Something for everyone! URL:https://epicureansb.com/event/esb-pizzas-brews-and-byob/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Beer,Dinner,Epicurean Santa Barbara ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2019/05/Cooking-Pizza-In-Oven-On-Creative-Home-Decoration-Idea-C56-with-Cooking-Pizza-In-Oven.jpg.png ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190710T173000 DTEND;TZID=America/Los_Angeles:20190710T193000 DTSTAMP:20260421T101516 CREATED:20190510T223942Z LAST-MODIFIED:20190709T213054Z UID:10000169-1562779800-1562787000@epicureansb.com SUMMARY:The Santa Barbara Vintner Legends Series: Lane Tanner DESCRIPTION:Our first “Santa Barbara Wine Legend” is Lane Tanner! \nFew winemakers are more colorful than Lane Tanner — and we’re not just talking about her hair\, which is often dyed in vibrant hues of orange and purple. Known by many as “Bette Midler in a Bottle\,” she’s a jukebox of hilarious and poignant stories about a full life in the wine business\, and has produced some of the most age-worthy Pinot Noirs ever made in Santa Barbara County.  \nAt this winemaker experience\, Lane will be pouring six wines and ESB will provide passed appetizers. \n2017 Lumen Sierra Madre Vineyard Chardonnay\n2016 Lumen Martian Ranch Grenache\n2015 Lumen Sierra Madre Vineyard Pinot Noir\n2016 Lumen Presqu’ile Vineyard Pinot Noir\n1998 Lane Tanner J K Vineyard Syrah (Santa Ynez; poured from Magnum)\n1994 Lane Tanner Sanford & Benedict Pinot Noir\nOriginally from Lake County\, Lane was putting her college chemistry degree to work by running some basic lab tests for a nearby winery when she met the legendary vintner Andre Tschelitcheff\, who began referring to her as the new enologist. Suddenly enamored with the lifestyle — seeing a strapping Jess Jackson float around the scene didn’t hurt either — Lane moved to Santa Barbara County for a job at Firestone Vineyard in 1980.  \n \nShe then made wine at Zaca Mesa and Hitching Post before starting her own brand in 1989\, making her one of the first female winemakers in the entire Central Coast to go that route. For 20 years\, she crafted vibrant\, acid-driven Pinot Noirs and fascinating Syrahs under the Lane Tanner label\, but shut it all down in 2009. “I wasn’t having fun anymore\,” she explained. \nAbout three years later\, Tanner teamed with Will Henry\, a second generation wine industry professional who owns Pico and the Los Alamos General Store. They created the Lumen brand\, focusing on Pinot Noir and Chardonnay but also Grenache and Pinot Gris. \n  \nTo read more about Lumen and Lane Tanner\, see ESB advisory board member Matt Kettmann’s 2014 feature for The Santa Barbara Independent click here. \nContributed by Matt Kettmann\n \n  URL:https://epicureansb.com/event/santa-barbara-vintner-legends-series-lane-tanner/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/05/10022014-Lumen-Wines-07.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190622T140000 DTEND;TZID=America/Los_Angeles:20190622T160000 DTSTAMP:20260421T101516 CREATED:20190510T231638Z LAST-MODIFIED:20190602T140634Z UID:10000168-1561212000-1561219200@epicureansb.com SUMMARY:Jarring and Canning the Summer’s Bounty DESCRIPTION:Join Member Kim Natzel to learn how to make homemade jam with summer fruits\, and then participate in a hands on demonstration of jarring and canning. Once you’ve familiarized yourself with this easy process\, you’ll be able to preserve your own jams\, pickles\, jelly\, salsas\, and even BBQ sauces! \n \nStart the afternoon off with a cool summer beverage and array of snacks featuring homemade salsas\, jams\, and pickles\, and other summer-worthy bites. \nThen we make jam! Starting with a palette of farm fresh macerated strawberries\, guests will choose creative ingredients such as herbs\, spices\, and liquors such as St. Germaine\, Campari\, or even Balsamic vinegar to make two flavors of jam for the event. \nOnce the jams have passed the taste test\, it is time for the canning process! Kim will demonstrate all elements of jarring including the tools\, supplies\, and process. Take home your own homemade shelf-stable jam\, as well as the recipes and detailed directions\, and use your newfound skill to fill your cupboard with all sorts of delicious summer creations. URL:https://epicureansb.com/event/jarring-and-canning-the-summers-bounty/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Appetizers,Education,Epicurean Santa Barbara ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/05/IMG_3152.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190621T170000 DTEND;TZID=America/Los_Angeles:20190621T190000 DTSTAMP:20260421T101516 CREATED:20190614T140402Z LAST-MODIFIED:20190620T220441Z UID:10000035-1561136400-1561143600@epicureansb.com SUMMARY:Vermouths\, Aperitivos and Antipasti with Bordiga Spirits DESCRIPTION:Join Sommelier Jessica Garver of The Monk’s Table\, and Riccardo Molinero\, owner of Bordiga Spirits from Cuneo\, Italy\, for an afternoon tasting of skillfully crafted vermouths\, followed by elegant cocktails.\nLearn about the history and production of these wines and spirits\, and taste their aromatic\, complex\, and vivid flavors. \nStart with a welcome aperitivo of muddled seasonal fruit in Vermouth\, and after a guided tasting of three different styles of Bordiga’s signature aromatized wine\, guests will enjoy a variety of Spritzes and Negronis featuring Bordiga’s spirits. Want to customize your own beverage\, or make one for a friend? Be our guest! There will be two stations where guests can create their own cocktails with the guidance of Jessica\, Riccardo\, and the ESB team! Something as simple as adding a splash of soda water to Vermouth creates a delicious and sophisticated beverage. To enjoy alongside these elegant and complex spirits will be Antipasto platters with cheese and charcuterie\, and Margarita pizzas courtesy Allison and Frank Paolino! \n \nVermouth is an ‘aromatized wine\,’ a wine that has been infused with herbs and blended with a proportion of grain spirit. Known for their balance of sweetness and bitterness\, Vermouths and Amaros are becoming mainstays in cocktail bars around the world and are key components in classic cocktails such as Manhattans and Negronis. For more info on Bordiga click here  \n Bordiga was founded in 1888\, near Turin\, Italy. To this day they make all of their own infusions\, and many of the wild plants they use\, such as gentian\, juniper and chamomile\, are still foraged in the Alps nearby. They produce historic recipes of Vermouth\, including the classic Vermouth di Torino; Gin; and a number of other traditional Italian spirits such as Amari (herbal liqueurs with a balance towards bitterness). URL:https://epicureansb.com/event/vermouths-aperitivos-and-antipasti-with-bordiga-spirits/ LOCATION:Private Residence\, Santa Barbara\, CA\, 93110\, United States CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2019/06/IMG_4962-copy.jpg ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com GEO:34.4208305;-119.6981901 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20190619T170000 DTEND;TZID=America/Los_Angeles:20190619T190000 DTSTAMP:20260421T101516 CREATED:20190611T160046Z LAST-MODIFIED:20190620T224853Z UID:10000034-1560963600-1560970800@epicureansb.com SUMMARY:Wine Down Wednesday @ Djinn Library Bar DESCRIPTION:Relax and “Wine Down” with ESB members and guests for Wine Down Wednesday @ Djinn Library Bar at the Hotel Californian.\nCelebrate the return of Santa Barbara’s warm summer afternoons with ESB members and guests over wine\, cocktails and small bites at Hotel Californian’s newest bar! Event registration includes a spread of light appetizers such as Grilled Flat Bread with Preserved Lemon & Cheese Spread\, Crispy Chickpea Fries\, and Bohemian Creamery Cheeses and Charcuterie. Beverages may be purchased at the no-host bar\, and Djinn will have a special selection of wines available at a reduced priced for members\, with Sommelier Andrew Villarreal in attendance. Catch up with friends\, meet new members\, and mingle in the Library Bar and on the Paseo Patio. And be sure to stay for the raffle! \nDjinn is Hotel Californian’s newest bar\, and offers cocktails with a Moroccan Twist. The cocktail menu was designed by Devon Espinosa\, a Los Angeles–based\, mixologist\, and features stunning cocktails that are both immersive\, playful\, and complex.  Parking is available in the adjacent garage at Mason and Helena Ave. URL:https://epicureansb.com/event/wine-down-wednesday-june-19/ LOCATION:Djinn LIBRARY BAR\, 36 State St.\, Santa Barbara\, CA\, 93101\, United States CATEGORIES:Appetizers,Cocktails,Epicurean Santa Barbara,Spirits,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:34.413249;-119.6899547 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Djinn LIBRARY BAR 36 State St. Santa Barbara CA 93101 United States;X-APPLE-RADIUS=500;X-TITLE=36 State St.:geo:-119.6899547,34.413249 END:VEVENT END:VCALENDAR