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X-WR-CALDESC:Events for Epicurean Santa Barbara
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DTSTART;TZID=America/Los_Angeles:20190214T180000
DTEND;TZID=America/Los_Angeles:20190214T203000
DTSTAMP:20260505T022713
CREATED:20181228T181354Z
LAST-MODIFIED:20190127T235539Z
UID:10000155-1550167200-1550176200@epicureansb.com
SUMMARY:Champagnes\, Cremants and Raclette
DESCRIPTION:Celebrate February 14th with two essential Valentine’s day traditions: Champagne and Oooey Gooey\, Cheese…\n No\, Not Fondue\, but Raclette!…Ah\, two of Europe’s Greatest imports tangled together for a ESB Valentine’s day Rendezvous…How lovely….and delicious.\nStart the evening off with a tasting of boutique Champagnes and cremants\, hand-selected by ESB founders and board members (all available for purchase). The sparkling wines are from highly rated purveyors from the Champagne region\, with many producers who are certified from the European Union as Organic or Biodynamic. In addition they represent of wide range of styles and price points. These small batch champagnes are all elegant and approachable\, yet each have distinguishing flavors and mouthfeel based on their grape varietals and winemaking techniques. \nCremants/Champagnes include:\nChâteau de Brézé – NV Cremant de Loire\, Blanc ($24)\nThierry Richoux – NV Cremant de Bourgogne ($35)\nRemi Leroy – NV Champagne\, Brut Rose ($68)\nGratiot-Pillière – NV Champagne\, Brut Tradition ($37)\nVincent Charlot – 2011 Champagne\, L’Or des Basses Ronces ($98)\n\nAt some point in the evening\, proceed towards the Raclette….\nRacelette is a Swiss cheese known just as much for its nutty\, full sweet \, and ridiculously creamy flavor as it is for its visual appeal. A half wheel of this cow’s milk cheese is placed in a Raclette Melter\, where a heat source melts the top of cheese into a bubbly\, oozy\, and crusted layer. \n \nLong ago Swiss laborers placed their cheese close to the fire until the cheese started to melt. Closely imitating this is the heating unit in a Raclette Melter.\nGuests will build a plate from a variety of vegetables\, breads\, meats\, cornichons\, and fruit. Once the cheese is ready\, it is then scraped off with a knife\, and cascaded over the accompaniments. ESB will have its own “Racletteur” present from C’est Cheese to serve guests a creamy scrape of cheese over their plates. \nThis event is an educational tasting\, a communal\, social dining experience\, and an indulgent and fun way to celebrate Valentine’s day.
URL:https://epicureansb.com/event/champagnes-cremants-and-raclette/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/12/champagne.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190202T150000
DTEND;TZID=America/Los_Angeles:20190202T180000
DTSTAMP:20260505T022713
CREATED:20181128T234353Z
LAST-MODIFIED:20190121T175531Z
UID:10000020-1549119600-1549130400@epicureansb.com
SUMMARY:Elegant French Cooking Made Easy
DESCRIPTION:Join Judy Astbury to learn elegant and approachable French techniques\, and enjoy small plates and adult beverages. Guests will observe how to create classic dishes such as Pâte à Choux (Gougeres)\, Poulet au Sauté\, (Breaded\, sautéed chicken cutlet) Mother Sauces (Mornay and Béchamel)\, and of course\, quintessential Soufflé Au Chocolat.
URL:https://epicureansb.com/event/elegant-french-cooking-made-easy/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/gougeres-3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190124T180000
DTEND;TZID=America/Los_Angeles:20190124T210000
DTSTAMP:20260505T022713
CREATED:20181118T162929Z
LAST-MODIFIED:20190124T003619Z
UID:10000016-1548352800-1548363600@epicureansb.com
SUMMARY:Wild Game Meat Dinner with Chef Drew Terp
DESCRIPTION:Venture into the world of Exotic meats with Chef Drew of Pico Restaurant\, Los Alamos!\nChef Drew will feature a multi-course meal of ambitious preparations of wild game meats such as elk\, bison\, reindeer\, pheasant\, boar and grouse specifically for ESB members.    \nThere are many benefits in eating game meats…one of the main benefits is that it is one of the most healthiest meats available. It’s very low in cholesterol\, calories\, and is very lean (low in fat). It’s also high in protein\, iron and vitamin B\, yet low in saturated fat. The fat that is in game meat is Omega 3. Wild game\, such as venison\, has an optimum ratio of Omega-3 to Omega-6 fatty acids\, making game one of the healthiest sources of good fat. All game is naturally organic\, hormone and antibiotic free\, rather their diets are natural which also contributes to its distinctive delicious taste. They’re not genetically modified or in any other way unnaturally “enhanced.”  \nThis event will be held in a private home in Santa Barbara and will offer an optional wine pairing featuring highly rated wines\, hand selected to enhance the great flavors of wild game meats. BYOB is also welcome.  \n\nWild game is the original sustainable\, free-ranging\, grass-fed meat.\n\n \nAbout the chef! \nChef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House\, Masa and BarMasa)\, to Spain (under Chef Pedro Subijana at Akelare). He also opened and served as Executive Chef for\, Las Vegas restaurants BarMasa and Shaboo\, and worked under José Andrés at Jaleo\, in Washington\, D.C.
URL:https://epicureansb.com/event/wild-game-meat-dinner-with-chef-drew-terp/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Chef's Table,Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/DeerNZ25-copy-5b5905d546e0fb0078d50ac2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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DTSTART;TZID=America/Los_Angeles:20190120T150000
DTEND;TZID=America/Los_Angeles:20190120T180000
DTSTAMP:20260505T022713
CREATED:20181129T002524Z
LAST-MODIFIED:20190118T140454Z
UID:10000154-1547996400-1548007200@epicureansb.com
SUMMARY:Epicurean Culinary Test Kitchen
DESCRIPTION:Introducing the Epicurean Culinary Test Kitchen\nIn keeping with our mission of providing food and wine education\, Epicurean Santa Barbara is creating the Epicurean Culinary Test Kitchen! This culinary workshop brings together 5-6 intermediate to advanced home cooks who will each create a dish based on a chosen recipe. \nThink of all the recipes you wish you could make\, but haven’t found the time or occasion to make them! The ESB Test Kitchen gives chefs the opportunity to test a new interesting recipe in the company of fellow hobbyist cooks. Enjoy a glass of wine or cocktail\, observe and learn each others’ tricks and techniques\, and then sample each other’s dishes!  No pressure here…Some recipes will be winners and some will be duds. The best recipes we’ll share with club members with chefs’ notes\, so that others can expand their horizons as home chefs!Each ESB Test Kitchen Workshop is open to 4-5 attendees. Guests will register for an appetizer\, starter\, main\, side\, or dessert. They will bring with them all ingredients for their dish. If recipes require substantial prep (i.e. brining\, curing\, etc…) those preparations should be done in advance. The host will provide the kitchen\, tools\, culinary knowledge\, and will reach out to guests before the event to ensure they have all the required tools needed (i.e. blender\, wok\, meat grinder). ESB Staff will be on hand to assist in set-up\, clean-up\, stirring\, chopping\, mashing\, wine pouring\, or other culinary tasks. Our first Test Kitchen will be hosted by Judy Astbury! \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/epicurean-culinary-test-kitchen/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,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
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DTSTART;TZID=America/Los_Angeles:20181217T173000
DTEND;TZID=America/Los_Angeles:20181217T190000
DTSTAMP:20260505T022713
CREATED:20181123T221953Z
LAST-MODIFIED:20190520T193904Z
UID:10000019-1545067800-1545073200@epicureansb.com
SUMMARY:An Evening with Michelin Starred Chef Massimo Falsini
DESCRIPTION:An Evening with Santa Barbara’s Newest Michelin Starred Chef\, Massimo Falsini.\n\nThis is an exclusive opportunity to meet Chef Massimo Falsini\, who has just joined our community to oversee the culinary operation of a Luxury Oceanside Resort.\nBe the first to meet and sample Chef Massimo’s award-winning cuisine! Join us as Chef prepares appetizers for guests\, and shares personal stories about his cooking\, travels\, and experience working in some of the highest rated restaurants around the world. \nESB will provide beverages\, and in between appetizers guests will have the opportunity to speak with Chef Massimo and experience first-hand his award-winning cuisine. Massimo joins our community with more than 30 years of experience in the food and beverage industry working in renowned restaurants in Europe\, the Middle East\, and North America. \nFrom a family of charcutiers\, Massimo started as early as the age of 16 in Felice a Testaccio\, a historical Roman Trattoria\, and spent his youth in prestigious kitchens until reaching Harry’s Bar in Rome in 2004. Harry’s Bar was awarded a Michelin Star while Massimo was at the helm of the kitchen two years later. \nAfter many years of travels mastering his craft\, Massimo and his family decided to call the US home and moved to Florida 10 years ago. Most recently\, Massimo served as the Executive Chef at the Solage\, part of the Auberge Resorts Collection in Napa Valley\, where he oversaw the nine-time Michelin-Starred restaurant Solbar. Prior to this role\, Massimo held positions as the Executive Chef at the Four Seasons Resort Hualalai in the Big Island Hawaii\, and as the Executive Chef at the Waldorf Astoria Orlando.
URL:https://epicureansb.com/event/evening-with-chef-massimo-falsini/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Chef's Table,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/02/IMG_3583.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181127T173000
DTEND;TZID=America/Los_Angeles:20181127T193000
DTSTAMP:20260505T022713
CREATED:20181020T152836Z
LAST-MODIFIED:20181126T050410Z
UID:10000013-1543339800-1543347000@epicureansb.com
SUMMARY:Grill Master Demo & Dinner with Ferno Grills
DESCRIPTION:Join ESB Members in a causal setting as Ferno Grills demonstrates their new gas grill that takes outdoor grilling to the next level. Enjoy grilled meats\, vegetables  and more as founder\, Peck Euwer and his team demonstrates the fire-wheel technology that lets you adjust the height of your burners—and the flame—so you can fast cook without burning and slow cook to perfection. Ferno Grills is a new local Santa Barbara company! \nWe invite all “Grillmasters” (and Grill-Rookies) to try out the Ferno grill themselves\, and meet the Ferno team. Peck Euwer will be sharing his story and inspiration behind the grill. \nFerno will be grilling up pork ssam lettuce wraps\, a variety of vegetables\, sides\, and more. ESB will provide wine\, sangria\, beer and non-alcoholic beverages; and guests are welcome to bring their own beverage of choice as well!
URL:https://epicureansb.com/event/ferno-grills/
LOCATION:Private Home\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
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