Crafting Greek Mezze with Chef Robin!
2020-09-11 17:30 - 19:30 (America/Los_Angeles) | Private Location, Santa Barbara, CA, United States
Crafting Greek Mezze with Chef Robin Goldstein!
Chef Robin Goldstein returns with more delicious recipes and stories of her travels…this time she is featuring Greece and the vibrant flavors of Mediterranean mezze! “Mezze” means small plates for sharing; often thought of as appetizers, but with the fresh exuberant flavors and vast assortment, mezze can be the entire meal.
In this seated, outdoor demonstration, learn how to create four Greek-inspired appetizers enjoyed alongside adult beverages. Chef Robin will demonstrate the recipes and techniques as she prepares mezze inspired by her travels and living abroad! Over the years, Robin has developed and fine-tuned her California-Mediterranean cooking style, with an emphasis on spice and flavor.
The event will be held at a private residence, and guests will be seated in a spacious backyard, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
Recipes and Mezze will include:
Chicken Spanakopita Koftedes
With Tzatziki Yogurt sauce
Feta Phyllo Parcels
With Cretan Wild Thyme Honey and Crushed Pistachio
Warm Flat Bread
With Potato Skordalia
Garides Saganaki (Shrimp kebab)
With Tomatoes, Feta + Ouzo
*Menu subject to change based on ingredient availability

A California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business.

Dumplings All Day!
2020-08-29 14:00 - 16:00
Dumplings All Day!
…Well, not all day, but for an afternoon!
ESB Founder Amy Baer Robinson will lead guests through a hands-on dumpling experience! Dumplings, dumplings and more dumplings! With two fillings, two folding techniques, two sauces, and two cooking techniques, guests will learn tricks to make the perfect dumpling, and will put their skills to practice! In a physically distanced setting, guests will fold, pinch, and stuff these little morsels, then cook them up, and enjoy (and take the rest home!) Summer beverages, such as Rosé and Sparkling wine, will be served to accompany your creations.
Amy’s interest and love of dumpling creation ‘unfolded’ while spending time in NYC’s Chinatown, where she would go on “Dumpling Crawls” to discover the tastiest of these little plump morsels of asian cuisine. Get ready to fold, pleat, steam, sizzle, (and devour)!
Menu Includes:
Dumpling Appetizer (A Surprise)!
Steamed Thai Shrimp Shumai with Ponzu Ginger Dipping Sauce
Seared Pork and Shitake Potstickers with Sweet and Sour Sauce
Soy & Sesame Marinated Cucumbers

Winemaker Dinner: Orion Stang of Dilecta Wines
2020-07-24 19:00 - 21:30
Private 4-Seat Winemaker Dinner
Orion Stang of Dilécta Wines
Following the live Dilécta wine tasting. Join Orion for an even more exclusive and elevated experience with a 5-Course Wine dinner, limited to 4 guests. ESB Founder Amy Baer Robinson will design with Orion (who also has a culinary background) a dinner featuring beautiful flavors of gourmet cuisine that will pair in perfect harmony with Dilécta Wines, bringing out the best of both. The dinner will also include additional current and Library vintages from Dilécta, not featured in the tasting.

Featured Wines
2018 MADDIE
100% VIOGNIER
BIEN NACIDO + LA VISTA + CALIZA VINEYARDS
2017 TILLER
100% GRENACHE
BIEN NACIDO + MURMUR VINEYARDS
2017 MATCH
51% SYRAH 49% GRENACHE
HARRISON CLARKE + BIEN NACIDO + MURMUR VINEYARDS
2017 COOKIE
85% PETITE SIRAH 15% SYRAH
FRENCH CAMP + BIEN NACIDO VINEYARDS
…and more!

Amy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet, as well as James Beard Award wining chef Chef Kwame Onwuachi. In addition, she has created and helmed meals and hors d’oeuvres for several ESB events.

Winemaker Evening: Orion Stang of Dilecta Wines
2020-07-24 17:30 - 18:30
Join us for an evening with Orion Stang of Dilécta Wines
Live In-person & Virtual Experience!
In Person…This event is open to 10 guests. Guests will have a designated space at the venue, and ESB will provide individually plated bites and cheeses to enjoy alongside the wines. This event will be held at a private residence in a spacious backyard, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time!
The Virtual Tasting Experience (ideal for 2 people): If you opt for the virtual experience, on Friday afternoon, you will pick up your tasting kit which includes four 4-oz tasting bottles and paired bites. One tasting is ideal for two people! (But why, my friends, would you want to share?) At 5:30pm on Friday, July 24th, you will sign into the zoom meeting where Orion will lead you through the hour long tasting! Afterward, if you wish to purchase bottles Orion will take orders directly, and additional wine can be purchased at the event.
Dilecta is a boutique winery of handcrafted Rhone Wines. Utilizing his culinary background, Orion found a way to bridge the culinary education he received in Italy and at the CIA into the world of wine. Starting in Vineyard Management, Orion began his winemaking career working under the guidance of Eric Jensen at Booker Vineyards where he eventually took on the position of Assistant Winemaker. With the completion the 2011 vintage, he decided to leave Booker to start his own label. His bottles and interior facade of his tasting room feature incredible post-modern artwork by his mother.

Featured Wines
2018 MADDIE
100% VIOGNIER
BIEN NACIDO + LA VISTA + CALIZA VINEYARDS
2017 TILLER
100% GRENACHE
BIEN NACIDO + MURMUR VINEYARDS
2017 MATCH
51% SYRAH 49% GRENACHE
HARRISON CLARKE + BIEN NACIDO + MURMUR VINEYARDS
2017 COOKIE
85% PETITE SIRAH 15% SYRAH
FRENCH CAMP + BIEN NACIDO VINEYARDS

“Come for the wine, stay for the winemaker, leave with a bottle!”

Dish Up The Perfect Date!
2020-07-08 18:00 - 20:30
Dish Up The Perfect Date!
Featuring Samsara Wines & Epicurean Santa Barbara
At a private residence setting with ocean views limited to 12 guests, taste through Samsara’s current and library vintages with Winemaker Matt Brady and Sommelier Lily Hays, and observe and enjoy an elegant three-course dinner by ESB Founder, Amy Baer Robinson. A perfect evening whether you are with a friend, a loved one or dining solo!
Samsara Wine Co. produces small lots of Pinot Noir, Syrah, Grenache and Chardonnay from carefully selected micro-sites within Sta. Rita Hill’s most distinctive vineyards. Their low-intervention, pure approach to winemaking creates complex, textural wines that perfectly balance power and elegance.

Guests will be seated in a spacious backyard, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
Each course will include both a conversation about the wine, and a culinary demonstration of the featured dish. The event will cover even the finer details, such as how to create an easy and attractive table-scape, how to pick and pair appropriate wines, and how to plan, prepare, and create a meal that brings the fine-dining restaurant experience to your own home (without the stress and extra clean-up!) At this seated, interactive experience, guests will enjoy three courses with four different wines, and will take home recipe packets and preparation lists, so that you, too, can recreate this date-worthy meal for a loved one!

Menu
Poached Lobster Salad with Vanilla Citrus Vinaigrette
Farmer’s Market Stone Fruit, Spring Mix, Avocado
2019 ROSÉ of MOURVÉDRE and GRENACHE, SANTA BARBARA COUNTY
Harissa Roasted Chicken Thigh with Tahini-Carrot Puree
Stewed Summer Vegetables, Crispy Chickpeas, Watercress, Feta
2014 PINOT NOIR – RANCHO LA VIÑA VINEYARD, STA. RITA HILLS
and 2014 SYRAH – MELVILLE VINEYARD, STA. RITA HILLS
Warm Camembert and Accoutrements
Thyme-Infused Honey, Miso Glazed Cashew Corn, Fresh Peaches, Brioche
2018 CHARDONNAY – STA. RITA HILLS
*Menu Subject to Change based on ingredient availability
Matt Brady first fell in love with Santa Barbara wine country as a college student at the University of California Santa Barbara. During that time, He used available weekends to explore all that Santa Barbara County has to offer including, of course, wine tasting and wine education. Matt joined SAMsARA Wine Co. and took over winemaking duties in 2016, after serving as Head Winemaker at Jaffurs Winery. His winemaking philosophy of minimum interference and maximum patience were a perfect match for SAMsARA’s award winning style. He especially loves spending time in the vineyards working with the farmers and vineyard managers to maximize the potential of the esteemed growing sites.

Lily Hays is the Director of Hospitality and Education for SAMsARA. She grew up in Santa Barbara and has always loved the wines of the area. After college, she moved to Lake Tahoe to ski for a winter and then stayed there for 9 years during which time she completed her Certified Sommelier certification and UC Davis Viticulture and Enology Extension Certificate, while working at the Lone Eagle Grille as a sommelier. Sommelier life made her realize how much she loves educating people about wines from around the world and continuing to learn with every new bottle opened.
Amy Baer Robinson is currently enrolled at Institute of Culinary Education in Pasadena, and was recently chosen to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet, as well as James Beard Award winning chef Chef Kwame Onwuachi. In addition, she has created and helmed meals and hors d’oeuvres for several ESB events and provides Meal Preparation and Private Chef services to members of Epicurean Santa Barbara.

Warm Spicy Wines of Tuscany
2020-06-28 15:30 - 17:30
Warm Spicy Wines of Tuscany
More than any other region in Italy, Tuscany has captured the hearts and palates of Americans. What’s so complicated about it? It’s just Sangiovese, right? With over 45 designated areas of origin and 278 different grapes grown there, 14 of which are different kinds of Sangiovese; Tuscany is far from simple.
Unveil the world of Tuscan Wines, from Chianti Classico to the famous Brunello. In a seated, outdoor setting, taste 5 wines, and learn about the different regions of Tuscany. Join Sommelier, Jessica Garver to unlock the secrets of the best wines of Tuscany and how to find them for yourself. Enjoy individually served regional cheeses and charcuterie throughout the experience.
The event will be held at a private residence, and guests will be seated in a spacious backyard, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
Featured Wines
2018 Istine Rosato of Sangiovese
2017 Monteraponi Chianti Classico
2016 Istine Cavarchione (Single Vineyard) Chianti Classico
2013 Castell’in Villa Chianti Classico Riserva
2013 Padelletti Brunello di Montalcino

Crafting a Moroccan Meal with Chef Robin Goldstein
2020-06-26 18:00 - 20:30
Crafting a Moroccan Meal with Chef Robin Goldstein
An outdoor, summer-inspired demonstration cooking class and dinner that is informative, stunning, and delicious! Learn new recipes and techniques, featured in Robin’s new cookbook, as she prepares a meal inspired by her travels and living abroad! Over the years, Robin has developed and fine-tuned her California-Mediterranean cooking style, with an emphasis on spice and flavor.
The event will be held at a private residence, and guests will be seated in a spacious backyard, with ample room for physical distancing. We ask that all guests respect the personal space of others and maintain distance during this time! ESB will be following strict guidelines to ensure the safety of all guests and staff.
Moroccan cuisine is unique in many ways, as it marries together sweet, savory and spicy flavors. It can be both exotic and a feast for the eyes. In this class, you’ll learn recipes inspired by this flavorful cuisine. The class will include traditional, along with modern takes on classic recipes. The menu will highlight warm, grounding recipes for any season.
The author of three cookbooks celebrating fresh, seasonal California-Mediterranean cuisine, and the creator of her signature line of salts and spice blends, Robin is also in demand as a food stylist, cooking instructor, and commentator for print and visual media.
A California chef whose memorable meals range from lively brunches and casual cocktail parties to intimate private dinners and celebratory events, Robin Goldstein provides home-cooked experiences with unique flavors and contemporary style. She studied classic techniques at the acclaimed Culinary Institute of America in New York, and then moved to California in 1984 to pursue a career as a professional chef while owning a full-service catering and event-planning business.
Recipes and Dinner will include
Moroccan inspired Cocktail
Preserved Lemon Tutorial
Sweet Potato Taktouka Tart
Chicken Tagine with Artichokes, Preserved Lemon and Potatoes
Orange and semolina cake with rose and pistachio

Get Hooked: Spring Seafood Demo & Dinner
2020-03-11 18:00 - 20:30
Get hooked on Seafood!
Once 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.
Chef 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.
Local, 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.
Chef 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.
A 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.
While 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
Get Hooked is also offering our members a promotion! Use the code ‘epicureansb’ for $10 off your first purchase.

Bistro Musicale: Italian Wine Dinner and Music of Italian Cinema
2020-02-29 17:00 - 20:30
Bistro Musicale: Italian Wine Dinner paired with Music from and Inspired By Italian Cinema
Join us for the first collaboration with La Piazza and experience an evening that blends Chef-Crafted, Sommelier-helmed 3 course wine dinner with musical performances from world class music artists. This is intended to enhance the music through an intimate multi-sensorial experience.
…The two most delectable art forms in complete harmony: Food and Music!
Wine will be provided by sommelier Jessica Garver from The Monk’s Table and the food will be prepared by Italian chef Nicolò Maganzani.
The first Bistro Musical will feature Brahms Duo, and Music from and inspired by Italian Cinema! Enjoy a 3 course Italian dinner and wine pairing inspired by the music and films, interspersed with a multi-media performance of iconic classic and film music repertoire, by pianist and La Piazza Founder Jacopo Giacopuzzi and Cellist Georgy Gusev.
Music Program:
Part I: Classical
Johannes Brahms: Sonata for Piano and Cello No.1 in E minor, Op.38
Part II: Music from Italian Cinema
Gabriel’s Oboe from the Mission
Speak Softly Love from Godfather
La Vita E` Bella Main Theme
Love Theme from Cinema Paradiso
Playing Love from The Legend of 1900
Mi Mancherai from Il Postino

A graduate of the famed Moscow Tchaikovsky State Conservatory in May 2012, Georgy moved to Italy to study with Giovanni Sollima and earn a diploma of “Master of Cello” at Accademia Nazionale di Santa Cecilia in Dicember 2013. He performs at major festival and venues worldwide with world-renowned musicians such as Natalia Gutman, Giovanni Sollima, Enrico Dindo, Rocco Filippini, Monika Leskovar, Boris Andrianov, Eliso Virsaladze and many others. As a composer, his original works have been used as a background for various shows by the Italian national television RAI and a few films. His first solo (as a cellist and composer) album Cello Drive was released by UK label North2North. He is also a founder of the “Creative Laboratory GOSH Projects”, an Association of young musicians of Russia and the International Music Festival “Masters of Music” held each year in Moscow since 2013.
Jacopo has performed at major festival and venues throughout the U.S. and Europe including iPalpiti Festival in Los Angeles, the Music Academy of the West in Santa Barbara, Pianofest in the Hamptons, Harmos Festival in Oporto, Accademia Chigiana in Siena (IT), and the Mozarteum in Salzburg. In 2011, Jacopo formed the “Mephisto Piano Duo” with Sergio Baietta, and performed throughout Italy; and also has been performing regularly in duos with violinist Anastasiya Petryshak and clarinetist Alessandro Beverari. Winner of numerous international competitions including the International Piano Competition San Dona` di Piave, Premio Crescendo in Florence, International Liszt Competition in Los Angeles and Beverly Hills National Auditions, Jacopo has performed recitals throughout Europe and the United States. In 2010 Mr. Giacopuzzi worked as collaborative pianist at the Royal Conservatoire of Brussels. Jacopo has been invited to serve on competition juries and to give presentations and concerts throughout USA and Europe. He studied in Weimar at the Liszt Hochschule, earned his first Master`s Degree in Piano performance in 2009 under the guidance of Virginio Pavarana, Master`s in Sound Design (with Mauro Graziani) at the Conservatory of Verona in 2012, and in 2014 obtained his diploma at the International Piano Academy of Imola “Incontri col Maestro” with Leonid Margarius. Jacopo is a graduate in Piano Performance from University of Southern California (2016).

Winemaker Evening: Arnaud Fabre of Benom Wines
2020-02-21 17:30
Join us for an evening with Arnaud Fabre of Benom Wines!
For our first Winemaker evening, ESB is featuring Benom Wines in Paso Robles, a small production boutique winery located in Tin City.
Winemakers Arnaud and brother Guillaume come from a family of grape growers and winemakers. After 24 years in Narbonne, he moved to Bordeaux. Both regions famous for their wines, but are also very different from each other. It requires some grape growing and winemaking experience to switch from one to the other, such as different climates, soil types, vine sicknesses and more.
Benom is the phonetic translation of the French word binôme, which translates to “a project together.” Guillaume and brother are French, and for them making wine is a heritage.

Arnaud and Guillaume Fabre moved to California for Love. For Guillaume, it was his love of winemaking and farming without limits that brought him to Paso Robles, where he began making wine for one of the most prestigious wineries in Paso Robles, L’Aventure. This passion eventually lead him to start his own brand of immaculate wine, Clos Solene.

Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Freres Fabre- ended up in Paso Robles. The story gets far more interesting, but you will have to come find out for yourself!​
A tribute to the extensive Fabre legacy in both the Languedoc-Roussillon and Bordeaux regions; as multi generational stewards, farmers and winemakers from birth; the essence of everything Benom, is the utmost quality and infinite expression of what the central coast of California has to offer in harmony with the innate skilled craft of the Fabre bloodline.

“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!

Brunch Favorites Perfected with Chef Trent
2020-02-08 11:00 - 14:00
Take your brunch to the next level!
In this demonstration style class led by Chef Trent Shank of the Bear & Star, learn how to maximize flavor with the ultimate brunch classics, upgraded to offer utmost deliciousness! Learn easy techniques and tips to master four classic brunch favorites in a relaxed and fun setting, and leave with the inspiration and knowledge to try some of the easy techniques and modern versions of these dishes!
IN sure brunch fashion, start with champagne, mimosa, or french-pressed coffee, as Chef Trent provides a tutorial of how to create the best coffee for you and your loved ones..you’ll be amazed! (Newsflash…fresh beans are very important!) Then proceed to make the loftiest, fluffiest soufflé style pancakes, followed by no-hassle hollandaise, and finish with the ultimate huevos rancheros. Guests will not only learn chef Trent’s techniques with hands-on volunteers, but he will demonstrate how to handle common hurdles and hiccups! More on Chef Trent to come below! You’ll leave with the knowledge tools, and tips to create an incredible brunch for yourself, or for a party!

Menu
Blood Orange Mimosa’s, French Press Coffee, Orange Juice
French-Press Coffee Demonstration
Lemon Poppy- Soufflé Pancakes
with powdered sugar, whipped butter, and maple syrup
Santa Barbara Smoked Salmon Eggs Benedict with spinach, and gruyere
Huevos Rancheros served with crispy potatoes and sofrito vegetables

A native of Texas, Chef Trent spent his summers on his grandparent’s small farm helping with the daily chores and enjoying Grandma Ruby’s southern cooking. After high school He moved to Vermont to attend New England Culinary Institute where his obsession for all aspects of where his food came from began.
He decided to move to California from Vermont for the beautiful weather with a vast growing season and eventually became the Executive Chef of The Bear and Star Restaurant. Ready for a break from the kitchen and an itch to spend more time in the soil, he was given an opportunity to operate the former Bear and Star Farm as The Farm at Fess Parker Home ranch. His goals are to grow, raise, harvest and serve what the farm has to offer. To provide an experience that is unique and memorable while continuing his and his guests’ education through farming and culinary arts to help people reconnect with their food.

Food and Wine of the Alpine
2020-01-26 17:30 - 20:30
Food and Wine of the Alpine
Come 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.
Chef 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.
Menu
Cheese Gnocchi, Fried Sage, Parmigiano Reggiano, Butter
2017 Baron Widmann Weissburgunder (Pinot Bianco)
Spinach Crespelle, Goat Cheese Bechamel, Parsely, Garlic, Saba Vinegar
2018 Ignaz Niedrist Sauvignon
Barley Soup, Smoked Pork Shoulder, Potato, Celery, Carrot
2018 Franz Gojer ‘Alte Reben’ Vernatsch (Schiava)
Spaetzle, Roasted Beech Mushrooms, Sauteed Crimini, Shallots, Chives, Speck Broth
2018 Erste + Neue Lagrein
Oxtail Stew, Broccolini
2016 De Vescovi Ulzbach Teroldego Rotaliano
Walnut Pudding, Vanilla Whip Cream
Il Mallo Nocino
Join us for a wintry food and wine adventure!

ESB Culinary Test Kitchen January 2020
2020-01-13 18:00 - 20:30
ESB Culinary Test Kitchen
Continuing 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!

Think 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!
Guests 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!
Guest Registration must include:
Please 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.
No 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!

Happy Cooking!
P.S. If you would like to host an ESB Test Kitchen in your own home, please reach out to amy@epicureansb.com.

Get Hooked: Fall Seafood Demo
2019-10-14 18:00 - 20:30

Wagyu Steak Tasting & Dinner with Chef John Cox and Katie Parker
2019-09-22 18:00 - 21:00
Dry-Aged Wagyu Steak Tasting & Dinner!
ESB 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.
MENU
Wagyu Beef Heart Tartare with Pickled Mustard Seeds and Garden Herbs
Wagyu Bone Broth with Ginger, Lime Leaves and Coriander
A Tasting of Wagyu:
100 Day Dry Age Rib Eye
New York
Japanese A-5
Served with Garden Greens,
Onions and Heirloom Tomatoes Roasted with Bone Marrow and Caramelized Garlic Vinaigrette
Dark Chocolate Lumpia, Burnt Orange, Smoked Wagyu Fat Caramel
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.
CLICK to see the recent video on Tastemade which features Chef Cox & the Fess Parker Ranch!

Smoke & Mirrors: An Evening of Cigars, Magic and Fine Fare
2019-09-14 18:00 - 21:00
Join ESB for an evening of Cigars, Magic & Dinner!
Bring your cigars to enjoy with friends…And the magic? A magician will be among the guests! Prepare to be amazed!
ESB 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.
