Join us for another fabulous annual event wine-paired appetizers specifically created by chef and winemaker teams!
All proceeds benefit the Santa Barbara Museum of Natural History, including their stellar Santa Barbara Wine + Food Festival (http://www.sbnature.org/about/495.html) and their science programs for kids.
The festival is named after the extraordinary epicure, Marcus Gavius Apicius, a Roman of the 1st century AD. His hedonistic and encyclopedic knowledge of, and passion for, the finest cuisine inspired the world’s first cookbook “De Re Coquinaria”.
Wealthy Romans were notorious for their excessive consumption and love of lavish and elaborate feasting. Perhaps the most extreme epicure was Apicius who truly lived to eat. He spent his fortune searching for the most exotic foods and poisoned himself when he could no longer support his appetites. The world’s first cookbook “De Re Coquinaria” (On the Subject of Cooking) was compiled in his name posthumously.
Tertullian called Apicius “the patron saint of cooks”. His eponymous cooking school researched ingredients—the rarer the better—and prepared with complex spices and sometimes laborious techniques. His passion for high quality cuisine made him one of history’s great epicures. In honor of his devotion to outstanding cuisine, we’ve named our food-and-wine paired celebration of food after him.
Read about last year’s event in this very complimentary article from the Independent entitled “Inside Wine Holds Superb Wine & Food Pairing Event”: https://www.independent.com/news/2017/apr/14/inside-wine-holds-superb-wine-food-pairing-event/
Also, this article that describes some of the mouth-watering pairings we enjoyed last year: https://www.independent.com/news/2017/mar/30/pairing-top-chefs-star-winemakers/
Most winemakers from last year will be pouring their wine and most of our star chefs. But there will be some terrific additions! Check back for full details…
“Guests feasted on heavenly pairings such as Chef Michael Hutchings’ slow-braised salmon fillet with thyme and celery essence and pinot noir risotto paired with Alma Rosa’s old vine Mount Eden Clone Pinot Noir. Other standouts included Les Marchands’ smoked halibut with beet and chorizo paired with Babcock Winery’s oaked Simpatico Sauvignon Blanc; Santa Barbara Yacht Club’s (SBYC) foie gras mousse with rhubarb compote paired with Claiborne & Churchill’s gewürztraminer; and the SBYC’s scallop brulée with English pea purée paired with El Lugar’s dry riesling.” – Gail Arnold, Independent