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:20170312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20171105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20180311T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20181104T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20190310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20191103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20200308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20201101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20210314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20211107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20240310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20241103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260321T110000
DTEND;TZID=America/Los_Angeles:20260321T123000
DTSTAMP:20260604T163208
CREATED:20260301T203415Z
LAST-MODIFIED:20260314T041952Z
UID:10000295-1774090800-1774096200@epicureansb.com
SUMMARY:Mind\, Body\, Spirit\, Food
DESCRIPTION:Mind\, Body\, Spirit\, Food\nWith Cookbook Author\, & Recipe Developer Nicki Sizemore \nEpicurean Santa Barbara welcomes acclaimed chef\, educator\, and author Nicki Sizemore all the way from New York for an inspiring morning demonstration and conversation celebrating her new book\, Mind\, Body\, Spirit\, Food. Part cookbook\, part meditation\, this deeply nourishing work invites home cooks to slow down\, reconnect with the kitchen\, and rediscover cooking as a source of joy\, creativity\, and well-being. \n \n**Members may pre-purchase the cookbook in advance to guarantee their copy\, or purchase at the event for the retail price of $30.  \nLimited copies will be available onsite\, so advance purchase is highly recommended to ensure you take one home! \nNon-member registrations include a copy of the cookbook with admission. \nDrawing on more than two decades in the culinary world\, and her personal journey from burnout to renewed purpose\, Nicki will share how simple mindfulness practices can transform everyday meals into meaningful rituals. Every recipe (all naturally gluten-free) is paired with a grounding intention and adaptable variations\, encouraging flexibility\, presence\, and pleasure in the process. \nGuests will enjoy a welcome bite and beverage\, an intimate talk and Q&A\, followed by a live culinary demonstration and tasting of one of Nicki’s signature recipes.  \nJoin us for a restorative\, delicious morning that nourishes mind\, body\, and spirit\, and leaves you inspired to cook with renewed intention at home! \nNicki Sizemore is the author of Mind\, Body\, Spirit\, Food: Adaptable Recipes and Grounding Meditations for Preparing Meals with Joy and Intention\, released in January 2026. An East Coast based trained chef\, cookbook author\, and educator\, she brings more than two decades of experience in the food industry to her work\, bridging mindfulness and cooking in practical\, accessible ways. Her work has appeared in The Washington Post\, Parents\, Better Homes & Gardens\, Goop\, Real Simple\, EatingWell\, Fine Cooking\, and other publications. Nicki is also the author of Fresh Flavors for the Slow Cooker (Storey Publishing\, 2019)\, Build-a-Bowl (Storey Publishing\, 2018)\, and The Food Processor Family Cookbook (Sonoma Press\, 2016). Through her Mind\, Body\, Spirit\, FOOD newsletter and podcast—and her longtime blog\, From Scratch Fast—she shares recipes\, rituals\, and tools designed to bring more presence\, ease\, and joy into the everyday act of cooking and eating. Find her at nickisizemore.com and @nickisizemore. \n \n 
URL:https://epicureansb.com/event/mind-body-spirit-food/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2026/02/questo.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260317T180000
DTEND;TZID=America/Los_Angeles:20260317T210000
DTSTAMP:20260604T163208
CREATED:20260213T205455Z
LAST-MODIFIED:20260313T163407Z
UID:10000294-1773770400-1773781200@epicureansb.com
SUMMARY:Opera in the Kitchen with Lucrezia Cannito
DESCRIPTION:Italian Demonstration\, Dinner & Opera\nwith Chef Lucrezia Cannito from Florence\, Italy!\nAwaken your senses! \nOnce again\,  Lucrezia Cannito\, founder of “Opera in The Kitchen” is  is traveling all the way from Florence\, Italy to share her passion for authentic Italian cooking and music with members of Epicurean Santa Barbara! \nLucrezia\, the dynamic force behind Opera in the Kitchen\, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist\, sommelier\, and swing dancer\, her infectious energy\, artistry\, and deep knowledge of Italian cuisine shine through in every dish. \nDuring this demonstration with Lucrezia\, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna\, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany\, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner. \nLucrezia’s cooking school\, Opera in the Kitchen\, has been featured in both Vanity Fair and the New York Times\, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine. \nDon’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food\, education\, lively conversation\, last but certainly not least\, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB!  \nGuests are encouraged to bring their favorite or finest apron to the event! \n   
URL:https://epicureansb.com/event/opera-in-the-kitchen-with-lucrezia-cannito/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara,Music
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/maxresdefault.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260201T160000
DTEND;TZID=America/Los_Angeles:20260201T180000
DTSTAMP:20260604T163208
CREATED:20260103T172047Z
LAST-MODIFIED:20260123T163117Z
UID:10000290-1769961600-1769968800@epicureansb.com
SUMMARY:Cheese & Charcuterie with Tina Lebar
DESCRIPTION:Cheese & Charcuterie with Tina Lebar\nJoin us for a beautifully curated cheese & charcuterie experience! Part tasting\, part education\, and deeply grounded in craft. \nWe’re delighted to welcome Tina Lebar\, co-owner of Paradise Pantry\, for an afternoon devoted to exceptional cheese and the skills behind a truly great board. \nParadise Pantry has earned its reputation as the finest cheese shop for miles around through decades of dedicated sourcing by Tina and her co-owner\, Chef Kelly\, in pursuit of fascinating cheeses from producers across the world. \nStar the afternoon off with a generous tasting of cheese\, charcuterie and accoutrements featuring rare\, high-quality selections; both imported and domestic\, sourced from exceptional producers. Tina will then walk us through how and why certain combinations work; Covering balance\, contrast\, pacing\, and presentation; so you leave with a clear framework you can use again and again at home. \nAdditionally\, guests may pre-purchase the cheese and charcuterie take-home kit featuring three exceptional selections each of cheese and salumi\, sourced from both domestic and imported producers. These are truly special finds you won’t see at your local shop; as Tina works directly with boutique distributers and small farms\, giving her access to rare\, thoughtfully crafted cheeses and cured meats. \nTake it home and create your own eye-catching grazing board to share with friends or loved ones\, for an evening that feels both special and celebratory (hello\, Valentine’s Day!).
URL:https://epicureansb.com/event/cheese-charcuterie-with-tina-lebar/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/webp:https://epicureansb.com/wp-content/uploads/2026/01/Holiday-Goat-Cheese-Cheeseboard-10.webp
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250929T180000
DTEND;TZID=America/Los_Angeles:20250929T203000
DTSTAMP:20260604T163208
CREATED:20250910T144833Z
LAST-MODIFIED:20250910T151702Z
UID:10000284-1759168800-1759177800@epicureansb.com
SUMMARY:ESB "TRUST" Dinner: Chef Mateo Rogers & Baker Brittney Yracheta
DESCRIPTION:ESB “TRUST” Dinner: \nChef Mateo Rogers & Baker Brittney Yracheta\n\nEpicurean Santa Barbara welcomes Chef Mateo Rogers & Baker Brittney Yracheta of Paso Robles to the TRUST Kitchen! \n \nChef Mateo\, former head chef at The Hatch and Momotaro Ramen\, is a native of California’s fertile Central Valley\, brought his culinary expertise to Paso Robles following a distinguished tenure in Los Angeles. His cuisine draws from immersive travels to bring authentic dishes from his experiences locally and abroad. He not only specializes in Japanese Izakaya\, but he also is well versed in Latin American cuisine. For this TRUST dinner\, Chef Mateo and his partner Brittney Yracheta will channel their love of Mexican food into a multi course dinner worthy of a warm sunny evening in Santa Barbara… Who care’s if it’s a Monday? \n \nHis partner\, Brittney Yracheta\, is an accomplished baker who honed her craft at the esteemed Le Cordon Bleu Culinary Institute\, specializing in patisserie and baking. Returning to the Central Coast\, Brittney joined Back Porch Bakery\, a prominent local institution\, where she refined her expertise in artisan breads and classic French pastries through four years of dedicated practice. Her commitment to culinary excellence and innovation has established her as a respected figure in the regional baking community. Brittney’s collaboration with Mateo emerged naturally from their shared passion for exceptional food\, culminating in the creation of Heirloom Catering. \nHeirloom Catering quickly became a staple on the Central Coast\, forging lasting relationships with clients drawn to its inventive cuisine. Building on the success of their catering venture\, Mateo and Brittney realized their ambition to open s new culinary concept: Momotaro Ramen. Inspired by the Japanese folktale “Momotaro” cherished by Mateo\, who’s grandmother Yuriko would read to him\, the ramen bar embodied comfort and hospitality at its core. With Momotaro Ramen\, based in Atascadero\, they invite guests to experience authentic Japanese ramen prepared with kokoro—heart and soul—reflecting their unwavering commitment to excellence and the community they serve. \n \nThe Cuisine….\nA glimpse of some of their amazing foods from their events and Momtaro Rame. Can’t wait for what they’re cooking up for Trust! \n \nWhat is a “Trust” Dinner?\nA trust dinner is an upscale multi-course meal (5+ Courses)\, where guests put their trust into the Chef\, who will be preparing a one of a kind dinner revealed upon arrival! Why no menu in advance? Because: #1.) we like to surprise our guests\, and #2.) we want to remove any pre-conceived notions regarding what the dishes will taste like\, or look like. This is part of the experience\, and part of the fun. \nWhat we can tell you is that the food will be fantastic. We are featuring only chefs who have inspired us\, who have shown great passion and remarkable skill and pedigree; chefs who have a distinctive culinary voice. Their biographies and the event description will provide sufficient details about the dinner; (for example: Mediterranean\, Modern\, or Vegetable-driven). The team at Epicurean Santa Barbara will know the menu in advance\, so we can notify the chef of dietary restrictions\, and answer any questions regarding the dinner. \nThe Trust dinner is BYOB. You heard us right! In the event reminder\, we will offer wine pairing suggestions for the dinner\, and you are welcome to bring whatever bottles (or spirits) you see fit! \nAs these are specialized menus\, modifications are politely declined\, but please include any serious food allergies in your registration notes. Non-member Registrations are Non-refundable.
URL:https://epicureansb.com/event/esb-trust-dinner-chef-mateo-rogers-baker-brittney-yracheta/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/05/TrustNew.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250601T110000
DTEND;TZID=America/Los_Angeles:20250601T140000
DTSTAMP:20260604T163208
CREATED:20250502T183518Z
LAST-MODIFIED:20250502T193628Z
UID:10000279-1748775600-1748786400@epicureansb.com
SUMMARY:Wood-Fired Pizza Class with Chef Arturo Ruiz
DESCRIPTION:Wood-Fired Pizza Class with Chef Arturo Ruiz\nWe did the math…Chef Arturo has rolled\, fired\, and perfected over 100\,000 pizzas in his career. Yes\, you read that right. If you want to learn how to make amazing pizza\, this is your guy!  \nJoin us for a lively\, hands-on afternoon outdoors\, centered around the crackling heat of a wood-fired oven. You’ll learn to roll out dough like a pro\, craft your own custom pizzas with a spread of delicious toppings\, and fire them to perfection with expert guidance from Chef Arturo Ruiz of Firebrick Pizza. Prefer to watch\, cheer on your friends and enjoy the fruits of theirs (and Chef Arturo’s) pizza-slinging skills!  That’s fine too! \nAfter all the fun\, we’ll gather for a relaxed al fresco lunch featuring your freshly made pizzas\, seasonal salad\, and homemade cookies. BYOB wine is welcome\, so bring your favorite bottle to sip and share! \nYou’ll head home with extra dough and toppings—or a bonus pizza or two to enjoy later. This class is perfect for pizza lovers of all levels who want to get their hands floury\, learn .
URL:https://epicureansb.com/event/wood-fired-pizza-class-with-chef-arturo-ruiz/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/05/26ce4eb3-904a-448b-a939-7a6ac4cc187c.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250330T163000
DTEND;TZID=America/Los_Angeles:20250330T193000
DTSTAMP:20260604T163208
CREATED:20250131T173348Z
LAST-MODIFIED:20250324T135913Z
UID:10000275-1743352200-1743363000@epicureansb.com
SUMMARY:Dinner\, Demo and Opera with Chef Lucrezia Cannito
DESCRIPTION:Italian Demonstration\, Dinner & Opera\nwith Chef Lucrezia Cannito from Florence\, Italy!\nAwaken your senses! Join us for a fun-filled evening with Chef Lucrezia Cannito\, who is traveling all the way from Florence\, Italy to share her passion for authentic Italian cooking with members of Epicurean Santa Barbara! \nLucrezia\, the dynamic force behind Opera in the Kitchen\, brings her family’s rich culinary traditions to life through her cooking classes. With a unique background as an accomplished saxophonist\, sommelier\, and swing dancer\, her infectious energy\, artistry\, and deep knowledge of Italian cuisine shine through in every dish. \nDuring this demonstration with Lucrezia\, you’ll learn time-honored Italian recipes and techniques (passed on to her my her Momma and Nonna\, of course). She’ll share heartwarming stories from her childhood spent in her family farmhouse in Tuscany\, connecting the flavors of the food to the rich history of the Old World. Following the demonstration will be a multi-course dinner. \nLucrezia’s cooking school\, Opera in the Kitchen\, has been featured in both Vanity Fair and the New York Times\, and has recently been awarded the title of “Most Unforgettable Experience” on Airbnb. She offers guests a true immersion in the soul of Italian cuisine. \nDon’t miss the chance to learn from this one of a kind Chef while enjoying an evening of delicious food\, education\, lively conversation\, last but certainly not least\, and surprise Live Opera Performance! Reserve your spot now for a taste of Italy you’ll never forget! This event is BYOB!  \nGuests are encouraged to bring their favorite or finest apron to the event! \n   
URL:https://epicureansb.com/event/dinner-demo-and-italian-wine-with-chef-lucrezia-cannito/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2025/01/maxresdefault.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241215T110000
DTEND;TZID=America/Los_Angeles:20241215T120000
DTSTAMP:20260604T163208
CREATED:20241115T133445Z
LAST-MODIFIED:20241123T152952Z
UID:10000268-1734260400-1734264000@epicureansb.com
SUMMARY:Olive Oil Tasting & Pairing with Elise Magistro of Luretík
DESCRIPTION:Olive Oil Tasting & Pairing with Elise Magistro of Luretík\nElevate your understanding of extra virgin olive oil with a curated tasting led by expert Elise Magistro  founder of award-winning Luretík Olive Oils\, estate grown in Santa Ynez. \nHave you ever wondered how to evaluate the quality of olive oil? Or which variety to choice for finishing your grilled vegetables? Or why some oils give you that distinctive “tickle” in the back of your throat? \nElise will answer these questions and more in this immersive session designed to deepen your understanding of olive oil’s complexity and versatility. \nIn this tasting\, you’ll explore five unique olive oils paired with three different food items. Elise will guide you through the production process\, the distinct styles of olive oil\, and the art of tasting—think of it as a wine tasting\, but for olive oil! You’ll learn how to match the right oil to the right dish\, discover why “certified organic” matters\, and explore the subtle flavors that set premium olive oils apart. \nAt the end of the session\, guests will receive a bottle of 250 ml Sicily Luretík Olive Oil ($28 value)\, with the opportunity to purchase additional bottles on-site. \nCan’t make it to the event but want to experience Luretík’s exceptional olive oils? Luretík is offering ESB Members and Friends 20% off their first order of Luretík Olive Oils! Enter code: EPICUREAN20 at checkout. \n \n 
URL:https://epicureansb.com/event/olive-oil-tasting-paring-with-elise-magistro-of-luretik/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/11/ESB_Luretik1_small.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241206T173000
DTEND;TZID=America/Los_Angeles:20241206T173000
DTSTAMP:20260604T163208
CREATED:20240823T171644Z
LAST-MODIFIED:20241018T134622Z
UID:10000265-1733506200-1733506200@epicureansb.com
SUMMARY:Winemaker Evening: Andy Neja of Cairjn Wines
DESCRIPTION:Join us for an evening with Andy Neja of Cairjn Wines\nESB Welcomes winemaker Andy Neja of Cairjn Wines for our final Winemaker Event of the year! \nCairjn\, pronounced like “karn”\, is derived from the word\, “cairn” which means “a heap of stones piled up as a memorial or as a landmark.” The founder\, Andy Neja\, chose this name as a tribute to his family’s farming legacy and as a nod to the limestone-rich terrain of West Paso\, where their vineyards are located. \n\nCairjn is one of the newest wineries in Paso Robles\, and Andy’s new tasting room\, conveniently located just off Highway 46E\, opened its doors in August 2023. Andy is no newcomer to winemaking\, having been a key figure at Caliza since 2015. Now launching his own brand\, Cairjn Wine Cellars\, he brings years of experience and expertise to his latest venture. Now producing 850 cases annually\, Andy’s portfolio of wines reflects their commitment to quality and sustainability. \nESB is happy to debut Cairjn with you for a special evening of delicious chef crafted appetizers and Cairjn wines! Meet Andy\, taste his fabulous wines and learn about his journey into winemaking. Come for the wine\, stay for the winemaker\, leave with a bottle\, two\, or a case! \nFeatured Wines\n2023 Albariño – $42\n2021 Grenache – $75\n2021 Lopai Grenache – $85\n2021 Syrah – $75\n2021 Blend No.2 – $75 \nPassed Dishes\nDeliciousness coming soon! \n \nAfter volunteering a few days a week for eight months at Caliza Winery in Paso Robles\, the Andy Neja and his wife decided to move to the area to work with Carl at Caliza full-time. During that time Andy’s passion for wine and viticulture has not abated. The natural next step was taken in 2020 (8 harvests later) with the launching of his own project\, Cairjn Wine Cellars. \n \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”
URL:https://epicureansb.com/event/winemaker-evening-andy-neja-of-cairjn-wines/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/08/we_caijrn-2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240817T180000
DTEND;TZID=America/Los_Angeles:20240817T203000
DTSTAMP:20260604T163208
CREATED:20240621T170749Z
LAST-MODIFIED:20240719T174439Z
UID:10000261-1723917600-1723926600@epicureansb.com
SUMMARY:Whiskies of America & The Foods to Boot
DESCRIPTION:Whiskies of America & The Foods to Boot\n“Too much of anything is bad\, but too much good whiskey is barely enough” – Mark Twain \nWise words from a wise man… whisky is one of the most popular alcohols in the world. And In the wide world of American whisky\, there are many classifications\, styles and origins. \nJoin us for a Summer evening of Whisky and delectable cuisine inspired by the flavors of the Bourbon Trail and American Regional Cuisine! Experience an enlightening whisky tasting led by William Terry\, a renowned Whisky Enthusiast and owner of Titan Beverage. \nThe dinner will start with a bright and refreshing Whisky cocktail to open your palette\, and from there the enlightenment continues! You’ll taste through top-rated and award-winning whiskies from New York\, Kentucky\, Texas\, Colorado\, and California\, and end with a night-cap cocktail fitting for a cozy\, inviting\, summer evening. \nChef Amy and her team are as happy as hogs in mud to prepare an All-American multi-course meal inspired by each state’s iconic dishes\, ingredients\, and cooking styles. From Colorado Elk Skewers\, to Roasted Pasillas with Brisket\, to Charred Avocado & Citrus Salad (…what’s more Californian than that?). The dinner will have both individually plated and shared components that pair with the featured spirits. \nSo throw your hat over the windmill\, and join us for a what will be a fun and delicious summer evening of Whiskies and Fine American Fare. \nDinner Menu\nCALIFORNIA\nCharred Avocado Salad w/Cilantro Mayo\, Peaches\, Citrus-Honey Vinaigrette\n-Ammunition Bourbon- finished in Napa Cabernet barrels\nCOLORADO\nGrilled Elk Skewers with Creamed Corn & Dandelion Greens Salad\n-Smokeye Hill Barrel Proof Bourbon-\nTEXAS\nPulled Pork Panucho w/Jalapeño Crema & Cowboy Caviar\n-Yellow Rose Outlaw Bourbon- (100% corn mash bill)\nKENTUCKY\nBeef Brisket w/Bourbon BBQ Sauce & Benedictine Wedge\n-Frank August Small Batch Bourbon-\nNEW YORK\nCheesecake Mousse filled Zeppole w/ Salted Carmel\n-Widow Jane Decadence Bourbon- finished in Vermont maple syrup barrels\nImmerse yourself in the rich variety of whiskies and gain a deeper appreciation of their nuanced flavors throughout the evening!
URL:https://epicureansb.com/event/whiskies-of-america-the-foods-to-boot/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cocktails,Dinner,Education,Epicurean Santa Barbara,Spirits
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2024/06/BBF3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231021T173000
DTEND;TZID=America/Los_Angeles:20231021T200000
DTSTAMP:20260604T163208
CREATED:20230726T180458Z
LAST-MODIFIED:20231017T194352Z
UID:10000240-1697909400-1697918400@epicureansb.com
SUMMARY:ESB's Taste of Japan
DESCRIPTION:ESB’s Taste of Japan\nAmy and Keith recently traveled through Japan for two weeks. They tasted everything from the freshest Blue Fin Tuna directly from Tokyo’s Toyosu Fish Market\, to Japanese Udon in a hidden Osakan Alley\, to a multi-course Kaiseki at the 3-Michelin Star Ryugin in Tokyo’s Ginza District\, to Rare Japanese Whiskey and Yuzu Spritzes at a speakeasy 8 stories up in an unmarked building. Inspired by their travels\, Amy and Keith are\, at the least to say\, delighted\, to share these delicious and eye-opening memories with ESB members through a Japanese Dinner. \nChef Amy will recreate some of their most memorable dishes and beverages\, with a bit of their own inspiration. Featuring ingredients\, spirits and items purchased in Tokyo\, Osaka\, and Kyoto; their goal is to recreate the authentic and exciting flavors they experienced while abroad. With each dish they’ll share stories of the food\, drinks\, restaurants and people that made their trip to Japan a life-changing experience. \nFrom sushi\, tempura\, udon\, wagyu\, Yakitori\, to dishes inspired by David Chang’s favorite Toyko dishes\, Osakan street food\, to Ingredients used in 3-star Michelin Kitchens brought back from Toyko’s Tsukiji’s Fish Market\, this 8+ course\, individually-plated dinner is sure to open your eyes to Japanese cuisine. It is perfect for those who have traveled to this amazing country and wish to revisit the flavors and aromas\, or those who have yet to visit and wish to learn more about the cuisine. Throughout the event two Japanese inspired beverages will be served. \n…And no worries\, friends\, Fugu is not on the menu! MENU COMING SOON!
URL:https://epicureansb.com/event/esbs-taste-of-japan/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2023/07/JapanBanner_3.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230929T173000
DTEND;TZID=America/Los_Angeles:20230929T190000
DTSTAMP:20260604T163208
CREATED:20230728T041321Z
LAST-MODIFIED:20230926T003905Z
UID:10000242-1696008600-1696014000@epicureansb.com
SUMMARY:Blind Tasting - Rhone Varietals
DESCRIPTION:Let’s enlighten our palates with a Blind Wine Tasting!\nPerfect for beginners\, novices\, and educated wine enthusiasts alike\, this seated tasting will highlight Rhone Varietals from different regions around the world. \nLed by member\, advisor and wine lover Jeremy Allen\, Members will gather\, taste three single varietals (alongside wine friendly bites); learn the differences between the grapes\, then proceed to a blind tasting where palates and red wines will be put to the test- A total of 6 wines! \n \nThe theme of this blind tasting is: high quality red Rhone blends vs. pure red Rhone varietals. Can you tell the difference between a 100% Syrah\, Mourvèdre\, or Grenache versus a blend\, such as a GSM? Whether a beginner or advanced super taster\, this blind tasting is a great opportunity to grow your wine knowledge and palate. The education doesn’t stop there…not only are you’re testing your palate\, but you’re putting the wine to the test\, correlating the perceived quality of a blend against that of a single varietal. What do you prefer? Why 100%? Why the blend? How do the varietals affect the overall flavor and aromatics of the blend? \nPRIVATE – MEMBERS ONLY\nNon-members please inquire by email.
URL:https://epicureansb.com/event/blind-tasting-rhone-varietals/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Appetizers,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2020/07/blindwine2.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230629T180000
DTEND;TZID=America/Los_Angeles:20230629T200000
DTSTAMP:20260604T163208
CREATED:20230505T174225Z
LAST-MODIFIED:20230528T133154Z
UID:10000235-1688061600-1688068800@epicureansb.com
SUMMARY:Sous Vide Demonstration
DESCRIPTION:Sous Vide Demonstration\nIntrigued by Sous Vide cooking? \nWondering if you should invest in another kitchen tool? \nHere is your opportunity to quell your curiosity! In this demonstration style event and dinner\, Chef Amy will showcase the modern chef’s favorite gadget through preparations of vegetables\, seafood\, and red meat; demonstrating the process from beginning to end. A little advance prep can result in both delicious and fool-proof food preparations; taking guesswork out of cooking so many items. Come\, taste and learn! Beverages included! \nWhy Sous Vide? \nYou can ask the same question about any other cooking technique. Why sauté? Why roast? Why grill? …Because it provides precise results; in a specific amount of time and effort. \nSo take the mystery out of Sous Vide and taste the results! Rather than a complicated or mysterious machine that requires a degree in chemistry; it is straightforward and exact\, and may become your next favorite kitchen tool. \nMenu\nSous Vide Salmon 2 Ways:\nChilled Salmon Salad with Dill Aioli and Market Greens \nSeared Salmon Over Wild Rice \nSous Vide New York Strip\nMelted Leeks and Herb Vinaigrette \nSous Vide Carnitas Tacos \n  \nMore info coming..!
URL:https://epicureansb.com/event/sous-vide-demonstration/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2023/05/Screenshot-2023-05-05-at-6.59.52-AM.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220308T180000
DTEND;TZID=America/Los_Angeles:20220308T200000
DTSTAMP:20260604T163208
CREATED:20211209T170928Z
LAST-MODIFIED:20220224T031508Z
UID:10000077-1646762400-1646769600@epicureansb.com
SUMMARY:Risotto Perfected with Chef Andrea Girardello
DESCRIPTION:Risotto Perfected with Chef Andrea Girardello\nFew dishes compare to a bowl of creamy\, tender\, perfectly cooked risotto!\nAt a casual evening with ESB Members and Chef Andrea Girardello from Aperitivo Wine Bar (and formerly Biltmore’s Tydes restaurant)\, learn how to make authentic Italian risotto! From the rice to the aromatics\, wine\, and diverse flavors\, guests can observe the process from start to finish\, and then savor risotto perfection following the demonstration. \n\nRaised in Milan\, Italy\, Andrea’s first exposure to wine occurred at an early age when his father’s uncle shared a batch of his own wine made in the hills of Liguria. His career in hospitality took him around the world providing him with over 20 years of hands-on education in wine\, working for a Michelin starred restaurant\, Relais & Chateaux\, and eventually at the Four Seasons Santa Barbara\, where Andrea and Brian met. Andrea’s professional background as well as his vibrant personality make him uniquely gifted to create an authentic Italian experience. These days he manages Aperitivo Wine Bar on Haley Street\, alongside another Biltmore alum\, Chef Brian Dodero. \nMenu to Come!
URL:https://epicureansb.com/event/risotto-perfected-with-chef-andrea-girardello/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/IMG_3057.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220119T180000
DTEND;TZID=America/Los_Angeles:20220119T200000
DTSTAMP:20260604T163208
CREATED:20211209T200422Z
LAST-MODIFIED:20211222T225921Z
UID:10000080-1642615200-1642622400@epicureansb.com
SUMMARY:Braise the Meat! with Chef Justin West
DESCRIPTION:Braise the Meat! with Chef Justin West\nIt is winter in Santa Barbara. It’s cold. There’s only one thing to do in this blustering 52 degree weather; and that is….Make a braise….A tender\, warm\, melt-in your mouth braise …The fork-tender meat\, sauce coating the spoon\, the warm aroma enveloping your kitchen…Nothing beats the comfort and flavor of a braise…So now is the time to learn from the best! \nChef Justin West\, formerly of Julienne\, certainly knows his way around a braise. He will showcase the technique\, from start to finish\, with a gorgeous beef short ribs sourced through Market Forager. \nAfter tasting the delicious meat and braising liquid\, Chef Justin will show you how to transform the braise into a Beef Khao Soi\, a wonderfully soulful and flavorful Thai dish served with noodles and vegetables. Guests will enjoy this wonderful dinner\, and then take home the leftovers for future meals! ….Paired wine will also be served! \nJoin us in preparing a wonderfully easy\, flavorful meal from scratch. You’ll learn how an epic braise and some vegetables\, noodles and a well set broth becomes something so simple but so good!! Learn all the secrets and chef’s tips\, so you too\, can apply this easy technique to your cooking. Once you learn with one protein\, you can apply the same technique to any other meat or vegetables; making company-worthy dishes limited only by your creativity. \nChef Justin is best known as the Chef/Owner of Julienne\, a French-Californian inspired restaurant he opened and operated from 2008-2016\, which was beloved among many ESB Members. Julienne is also where Chef PA Tremblay chopped the block! Chef Justin was also the Chef/Owner of Wildwood Kitchen and Soul Cal Smokehouse. Not only did Chef Justin receive wide acclaim locally\, but he was recognized nationally by the James Beard Foundation when Julienne claimed first place in the James Beard Foundation’s “Taste America Local Dish Challenge”\, for his Bouillabaisse; and was even paid a visit (and ‘words of praise’) by Anthony Bourdain\, when he visited Santa Barbara in 2009.
URL:https://epicureansb.com/event/braise-the-meat/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2021/12/Braised_Beef_Shank_and_Polenta-3-e1548096828133.jpg
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20191101T173000
DTEND;TZID=America/Los_Angeles:20191101T200000
DTSTAMP:20260604T163208
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:20260604T163208
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:20191006T120000
DTEND;TZID=America/Los_Angeles:20191006T150000
DTSTAMP:20260604T163208
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:20190808T173000
DTEND;TZID=America/Los_Angeles:20190808T193000
DTSTAMP:20260604T163208
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:20190118T173000
DTEND;TZID=America/Los_Angeles:20190118T203000
DTSTAMP:20260604T163208
CREATED:20181120T065412Z
LAST-MODIFIED:20190118T185241Z
UID:10000018-1547832600-1547843400@epicureansb.com
SUMMARY:Blind Wine Tasting and Fellowship Dinner
DESCRIPTION:Put your palate to the test at ESB’s Blind Wine Tasting & Fellowship dinner! \nGuests 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 sit down blind wine tasting of 6 red Rhone varietal wines. Members will gather\, taste three single varietals\, enjoy dinner\, then proceed to a blind tasting where palates and red wines will be put to the test. Don’t want to cook? No problem! Call up our friends at C’est Cheese\, Tino’s or Whole Foods and have them put together a cheese\, charcuterie\, or apertivo platter; or order a dish from your favorite restaurant to share with friends. \n\nThe theme of this blind tasting is: high quality Rhone varietal red blends vs. pure Rhone red varietals. Can you tell the difference between a 100% Syrah\, Mourvèdre\, or Grenache versus a blend\, such as a GSM? Whether a beginner or advanced super taster\, this blind tasting is a great opportunity to grow your wine knowledge and palate. The education doesn’t stop there…not only are your testing your palate\, but you’re putting the wine to the test\, correlating the perceived quality of a blend against that of a single varietal. What do you prefer? Why 100%? Why the blend? How do the varietals affect the overall flavor and aromatics of the blend?
URL:https://epicureansb.com/event/blind-rhone-wine-tasting-and-fellowship-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Dinner,Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/11/tasting-mobile-banner.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181016T173000
DTEND;TZID=America/Los_Angeles:20181016T193000
DTSTAMP:20260604T163208
CREATED:20180921T145718Z
LAST-MODIFIED:20180926T183355Z
UID:10000153-1539711000-1539718200@epicureansb.com
SUMMARY:Farmhouse Cheesemaking
DESCRIPTION:Join ESB members for an educational and delicious evening with Chef Michelle Aronson as she demonstrates the science behind fresh cheesemaking\, and master the surprisingly straightforward techniques for making farm fresh cheeses in your own home! \nTogether attendees will make butter\, creme fraiche (which each guest will get to take home in jars provided)\, ricotta\, and mozzarella.  Each cheese will be paired with a different snack to enjoy throughout the class.  Guests will also enjoy adult beverages\, and a a spread of bread\, cheeses\, and veggies during the event as well. \n \nMICHELLE ARONSON | FARMER\, CHEF\, EDUCATOR\nI am a farmer\, chef\, and educator. I love sweet potatoes\, (Kerrygold) butter in my coffee\, potluck suppers\, and tidy rows of carrots. Food is my love language\, and I firmly believe in the power of home cooked meals to inspire\, heal\, and create community.
URL:https://epicureansb.com/event/farmhouse-cheesemaking/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/png:https://epicureansb.com/wp-content/uploads/2018/09/1484032311384.png
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181013T150000
DTEND;TZID=America/Los_Angeles:20181013T170000
DTSTAMP:20260604T163208
CREATED:20180824T171315Z
LAST-MODIFIED:20181003T205305Z
UID:10000148-1539442800-1539450000@epicureansb.com
SUMMARY:Creative Sauces & Dips
DESCRIPTION:Creative Sauces & Dips\nJoin chef Isa Bourbon and Lena Philkill as they demonstrate how to create delicious\, colorful and flavorful vegan dips and sauces. Learn how to plate and dress your own with an array of garnishes. All guests will personally garnish and take home a dip with their customized toppings\, and will enjoy a spread of delicious vegan sauces and dippers at the event. Adult beverages included! \nThis event is not just for vegans\, but for everyone!
URL:https://epicureansb.com/event/creative-vegan-sauces-dips/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Education
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/08/ultimate-vegan-snack-board-method-3pp_w1200_h1775-e1535130543882.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180912T180000
DTEND;TZID=America/Los_Angeles:20180912T210000
DTSTAMP:20260604T163208
CREATED:20180515T171258Z
LAST-MODIFIED:20180902T180053Z
UID:10000009-1536775200-1536786000@epicureansb.com
SUMMARY:Advanced Seafood Demonstration & Dinner
DESCRIPTION:Join the waitlist now! Click here to email ESB!\nIntimidated by oyster shucking\, sashimi\, or whole fish preparation?  Fear not fish lovers!\nAt this demonstration and dinner\, Chef Tiziano will show you how to source\, shuck\, store\, slice\, scale\, and savor seafood dishes that many home chefs are hesitant to prepare on their own…(Actually\, it’s not as hard as you think!) Guests will observe the preparation of each course\, and then enjoy each dish the chef prepares alongside seafood friendly beverages. \nTiziano Fioretti is the chef owner of Most Crudo. Originally from Rome\, Italy\, he moved to California to pursue his career as a chef and restauranteur\, and has managed and served as executive chef at multiple restaurants in the Los Angeles area. \nGuests will enjoy a meal and seafood friendly wines. Course by course Chef Tiziano will demonstrate the ease of working with the culinary world’s more intimidating ingredients such as uni\, whole fish\, and crudo (raw fish preparation). Take the mystery out of these ingredients and bring these upscale seafood dishes into your cooking repertoire. It’s easier than you think! \nMenu Items (subject to change):\nDemo: Oyster Shucking\nDish: Oyster Shooter and Homemade Cocktail Sauce\nDemo: Sashimi and Crudo Sourcing\, Storing\, and Preparation\nDish: Crudo Course TBA\nDemo: Whole Fish Preparation\nDish: Whole Roasted Fish TBA\nDemo: Santa Barbara Uni\nDish: Pasta Course TBA\n***Beverages Included***\n*This event features a set menu custom-created for the experience. Please include all food allergies upon registration. We may be unable to accommodate last-minute dietary restrictions.\n \n 
URL:https://epicureansb.com/event/seafood-demonstration-dinner/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cooking,Dinner,Education,Epicurean Santa Barbara
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/all-Crudo-1026-2-2000x1398.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180901T120000
DTEND;TZID=America/Los_Angeles:20180901T143000
DTSTAMP:20260604T163208
CREATED:20180629T192901Z
LAST-MODIFIED:20180831T174229Z
UID:10000146-1535803200-1535812200@epicureansb.com
SUMMARY:Farewell to Summer Rosé Lunch
DESCRIPTION:As we enter the Labor Day weekend and the coming of Fall\, let’s bid farewell to the oenophile’s summer fling in ESB style!\nLeave the pink petals and rose decor for the princess party….this event is all about discovering the versatility\, diversity\, and food friendliness of Rosé Wines. \nWith a bird’s eye breathtaking ocean view\, filled with palm trees and a gentle summer breeze\, guests will taste through 7 different styles of Rosé from Paso Robles\, Santa Barbara\, Napa Valley\, Sonoma while enjoying a spread of creative Asian\, American\, and French dishes that highlight the pairing versatility of this food friendly wine. \nVIP members join us for a special reception with Jamie Slone @ 11:30 AM! \nLunch Menu\nMediterranean Mezze Platter \nFresh Baked Pita bread\, Grilled Vegetable Spread\, Falafel\, Tabouleh\, Roasted Garlic and Chive hummus\, Marinated Olives\, Marinated Feta\, Caramelized Onion Spread\, and more\nBánh mì Two Ways: Salmon & Jackfruit\nVietnamese Slaw\, Aioli\, Cilantro\, Mint\nSmoked Cauliflower \nStrawberry\, Chipotle\, Avocado dipping sauce\nLamb Chops \nGrilled with Mint Pesto\nFilled Endive Leaves \nGreens\, Radishes\, Tarragon-Truffle Mustard Vinaigrette\, \nWhipped Ricotta\nFarmer’s Market Inspired Dessert\nRosé List\nJamie Slone “Jamie” Rosé of Grenache (Santa Barbara County)\nYoung Inglewood “Vin Clair” Rosé of Pinot Noir (Napa- St. Helena)\nLieu Dit Rosé of Pinot Noir (Santa Barbara)\nWrenhop “Joker to the Thief” Rosé of Pinot Noir (Sonoma)\nAncient Peaks Rosé of Pinot Noir (Paso Robles)\nBenevolent Neglect Rosé of Syrah (Red Hills Lake County)\nTurtle Rock “Willow’s Tickled Pink” (Paso Robles)\nBelhara “Las Madres” Rosé of Syrah (Sonoma- Carneros)\nLevo “Right to Bear Flowers” Rosé of Pinot Noir (Paso Robles)
URL:https://epicureansb.com/event/farewell-to-summer-rose-lunch/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Epicurean Santa Barbara,Lunch,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/06/https-blogs-images.forbes.com-courtneyschiessl-files-2018-05-Rose-myths.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180822T190000
DTEND;TZID=America/Los_Angeles:20180822T210000
DTSTAMP:20260604T163208
CREATED:20180508T001139Z
LAST-MODIFIED:20180817T000617Z
UID:10000007-1534964400-1534971600@epicureansb.com
SUMMARY:Pinots Around The World
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nAttend an enlightening tasting experience featuring this delicate and popular grape that varies widely from region to region.\nFrom Burgandy to Oregon to Chile to California\, Pinot Noir is produced all around the world\, and the wines from each region vary drastically from one another. Time for a side by side tasting! \n \nA Pinot Noir Educational Workshop\, with Ian Adamo\, Court of Master Sommeliers (CMS) Level III Advanced Sommelier and Wine Consultant to The Vatican and Buckingham Palace. \nGuests will taste 5 high-rated Pinot Noirs from across the globe\, and in this seated tasting and open discussion\, will learn to identify the place of origin\, vintage\, winemaking methods and overall quality and market position. Whether novice or expert\, you’ll leave with a greater appreciation for this wonderful grape!  Appetizers are included\, and guests will have the opportunity to order the featured wines directly from Ian.
URL:https://epicureansb.com/event/pinots-around-the-world/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Education,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/05/pinot-noir-sign-1024x683.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180520T180000
DTEND;TZID=America/Los_Angeles:20180520T210000
DTSTAMP:20260604T163208
CREATED:20180208T220018Z
LAST-MODIFIED:20180619T193015Z
UID:10000094-1526839200-1526850000@epicureansb.com
SUMMARY:Taste of Thailand ~ Chef P.A. Tremblay
DESCRIPTION:Join the waitlist now! Click here to email ESB! \nEpicurean Santa Barbara’s Taste of Thailand! If there is anything we are missing in Santa Barbara\, it’s Thai food. Adventure into the rich and exciting flavors of Thai cuisine with P.A. Tremblay’s four-course Thai Dinner (includes a welcome beverage). Choose from one of two optional beverage pairings: a wine pairing or a creative beverage pairing featuring a wine\, a beer\, and a Thai-inspired cocktail!  \n  \n \n  \nMenu\nTom Ka Gai\nHot and Sour Coconut Milk Soup\, Lemongrass\, Shrimp\, Beech Mushrooms\, Bok Choy\, Cilantro\nPeanut Green Papaya Salad\nTomato\, Cucumber\, Mint\, Carrot\, Lime Fish Sauce Vinaigrette\nPad KraPow Gai\nThai Basil Chicken Sautee\, Crispy Thai Basil\, Jasmine Rice\, Sexy Egg\nThai Tea Mousse\n Chocolate Ribbon\, Whip Cream\, Cocoa Powder\nBeverage Pairing\nWines Pairing or Creative Beverage Paring\n\nFrench Canadian born\, raised in Santa Barbara California; Pierre has always passionately loved food. With a Culinary Arts degree from SBCC\, he took a cook’s position at Julienne and climbed to become chef de cuisine. His ambition took him internationally to cook\, and eat in France\, Greenland\, Lebanon\, Thailand\, and more. Now working as the Food Administrator for Santa Barbara Middle School Pierre teaches the importance of food to 6-9th graders. Currently Pierre is passionate about Thai flavors and how to use local ingredients to create the incredible array of flavors he discovered when traveling in Thailand.
URL:https://epicureansb.com/event/taste-of-thailand/
LOCATION:TBD\, Santa Barbara\, CA\, United States
CATEGORIES:Cocktails,Dinner,Epicurean Santa Barbara,Wine
ATTACH;FMTTYPE=image/jpeg:https://epicureansb.com/wp-content/uploads/2018/02/maxresdefault.jpg
ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
GEO:34.4208305;-119.6981901
END:VEVENT
END:VCALENDAR