Food + Wine Weekend

Bacara Resort & Spa presents the 3rd Annual Santa Barbara Food & Wine Weekend

Benefiting the Julia Child Foundation for Gastronomy and the Culinary Arts

Join us April 15-17, 2016  for the 3rd Annual Santa Barbara Food & Wine Weekend. Three days celebrating Julia Child’s lifelong love of eating well and Santa Barbara’s coastal bounty.

Event Schedule– please click here to view the complete schedule of events.

Please continue to scroll to see the descriptions of each of the Weekend’s events. 

Click on the Tabs under the image for each day to see more individual event information.


General Info

April 15th Events

bacara food and wine weekendbacarabacarabacara
  • Tickets
  • Travel
  • Foundation


2016 Passes

All Access VIP Pass
For the best value, bundle your tickets and save- $650 Book Now

A La Carte Tickets

Friday, April 15
Friday Opening Wine Reception- $125 Book Now

Saturday, April 16
Morning Breakfast with Jim Dodge- VIP Pass Holders Only
Dining Out California Style & Restaurateurs’ Panel- $20 Book Now
Artisan Collaborations Panel Discussion- $20 Book Now
Paleo Cooking Demonstration with Danielle Walker- $35 Book Now
A Taste of Ojai Cooking Demonstration- $35 Book Now
Celebrity Chef Lunch with Zoe Nathan & Josh Loeb- $75 plus tax & gratuity Book Now
Cooking Conversation with The New York Times- $20 Book Now
Nose to Tail Cooking Demo- $35 Book Now
Sea at Table Cooking Demo- $35 Book Now
Saturday Afternoon Movie Premiere- $10 Book Now
Saturday Night Celebrity Chef Dinner with Richard Blais- $199 plus tax & gratuity Book Now 

Sunday, April 17
Sunday Neighborhood Tasting- $55 Adults, $20 Children Book Now


Host Hotel: Bacara Resort & Spa

Bacara Resort & Spa is located along California’s most spectacular stretch of Pacific paradise, between the Pacific Ocean and Santa Ynez Mountains. With 78 acres of oceanfront property – including two miles of natural beach – the luxury resort offers 358 guest rooms and suites in an expansive sun-drenched setting.

Make the most of the Santa Barbara Food & Wine Weekend with an overnight stay. For questions about guestroom reservations, please call 844-209-8083 or email

VIP Weekend Getaway Package includes:
Two-night stay in a newly-renovated guestroom on April 15 and 16
• Two VIP All Access Passes to the Santa Barbara Food & Wine Weekend (a $1,300 value)
• Valet Parking
• Rates start at $1,179 per night (normally $1,384 if purchased separately). Please note: availability is limited. We recommend booking in advance.

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Travel to Santa Barbara

Bacara Resort & Spa is located at 8301 Hollister Avenue, just off Highway 101, in northern Santa Barbara. The resort is approximately 12 miles from downtown Santa Barbara, five miles from the Santa Barbara Airport, and 100 miles from Los Angeles International Airport. Accessible, yet private, its exclusive location makes it the ideal destination. For questions about guestroom reservations, please call 844.209.8083 or email


The Julia Child Foundation for Gastronomy and the Culinary Arts

The Julia Child Foundation for Gastronomy and the Culinary Arts was created by Julia in 1995 to continue to advance matters she valued. The Foundation’s mission is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a grant-making, non-profit which primarily funds research and scholarships for professional culinary training as well as other activities in the fields of gastronomy and the culinary arts. Through the organizations and programs it supports, the Foundation continues to foster Julia’s lifelong love of learning, her far-reaching impact as a teacher and mentor, and her passion for gastronomy and the culinary arts.To learn more about Julia Child’s legacy and the Foundation, For more information about the Foundation, please visit:

For more information about the organizations the Foundation supports, please visit:

Please watch this video:

all-access passopening-night-wine-reception-Bacara
  • All Access Pass
  • Opening Night

All Access Pass

All Access VIP Pass
Friday, April 15 to Sunday, April 17
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VIP Passes include admission to all the Weekend’s events, as well as a special photo opp with Richard Blais.

VIP Passes Include:

Opening Night Wine Reception • 7 to 9:30 pm
Bacara Screening Room & Ballroom Terrace

Saturday Morning Breakfast • 9 to 10 am (VIP Pass Holders Only)
Santa Ynez Room at Bacara

Saturday Morning Classes • 10:15 am & 11:30 am
Bacara Salons
10 to 11 a.m. Choice of:
Restaurateurs’ panel and tasting to discuss Santa Barbara’s most anticipated new restaurant and national culinary trends
Panel discussion and tasting on the latest artisanal collaborations between local Santa Barbara area producers

11:30 a.m. to 12:30 p.m. Choice of:
Paleo cooking demonstration and tasting with Danielle Walker, author of TheNew York Times Best Selling cookbook Against All Grain
“A Taste of Ojai” cooking demonstration and tasting with Cookbook Author and California Chef Robin Goldstein

Central Coast Farm-Style Lunch with Zoe Nathan & Josh Loeb • 12:30 to 2 pm
Ocean Lawn at Bacara

The New York Times Cooking Conversation • 2:15 to 3:30 pm
Screening Room at Bacara

Saturday Afternoon Classes • 3:45 pm
Bacara Salons
3:45 to 4:45 p.m. Choice of:
Nose to Tail cooking demonstration and tasting to explore the art of whole animal eating with Justin West, Chef & Co-Owner of Julienne and Wildwood Kitchen restaurants
Sea to Table cooking demonstration and tasting with Chef Budi Kazali of Ballard Inn & Restaurant and Krista Harris of Edible Santa Barbara

Saturday Movie Premiere • 5 to 7 p.m.
Bacara Screening Room
Movie premiere presented by Santa Barbara International Film Festival.

Photo Opp with Richard Blais • 7 to 7:30 p.m. (VIP Pass Holders Only)
Bacara Ballroom Foyer

Saturday Night Grand Dinner • 7:30 to 10 p.m.
Bacara Ballroom

Neighborhood Tasting • 11:00 am – 2:00 pm
Bacara Courtyard


Opening Night Wine Reception
Friday, April 15 at Bacara
7:00 pm to 9:30 pm
Please note that this event will start promptly at 7 pm
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A fan favorite, join special guests John Gray, Director of your Smithsonian National Museum of American History, the home of Julia Child’s kitchen, and former Los Angeles Times Food Editor and Julia Child Award Juror, Russ Parsons, for the opening night tribute to Julia Child.  Following the screening of a video retrospective of Julia’s greatest hits, John and Russ will join Todd Schulkin, Executive Director of The Julia Child Foundation for Gastronomy and the Culinary Arts, to discuss the latest in food and wine history programming at the Museum including the Gala event which features the presentation of the Julia Child Award and kicks-off the Smithsonian Food History Weekend as well as their own favorite Julia stories.  Q&A with the audience will follow.

After the screening and discussion, what better way to honor Julia’s lasting legacy than with an extensive wine tasting reception presented by the Santa Barbara County Vintners’ Association.  Sample more than 40 varietals by the region’s top winemakers alongside food selected by Bacara’s Executive Chef Vincent Lesage while enjoying a live music performance. The wine reception will include a culinary preview of Bacara’s highly-anticipated new restaurant, Angel Oak, prepared by Chef Lesage.

The Opening Reception includes:
Video tribute to Julia Child
Discussion and audience Q&A
Wine reception featuring dozens of tastings by Santa Barbara Vintners
Live music by singer/songwriter Amanda Gray
Exclusive culinary preview of Bacara’s new restaurant, Angel Oak, opening June 2016

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JohnAbout John GrayWith a background in banking, small business and museums, John Gray brings deep experience and a unique vision for unlocking the transformational power of history museums. Director Gray is leading the physical and programmatic reinvention the National Museum of American History. The museum is pairing its unparalleled collection of national treasures with a thematic focus around fundamental American ideals and ideas to share the value of American history to visitors’ daily lives and inspiring a more humane future for the nation.

Under Gray’s leadership, the museum is boldly reimagining its three-floor, 120,000 square-foot West Wing. The first floor recently opened devoted to the themes of innovation and American enterprise. The second floor will present the ideas of democracy and the peopling of America, and the third floor will explore America’s democratic identity and culture. As steward of our nation’s national collection of more than three million artifacts and documents, including the iconic Star-Spangled Banner, the Greensboro lunch Counter, Lincoln’s top hat, Dizzy Gillespie’s trumpet and Dorothy’s ruby slippers, Gray intends to use these objects to tell an inclusive, respectful, instructive and compassionate story of all the peoples of America.

Prior to becoming the museum’s ninth director, he was founding president of the Autry National Center of the American West, a successful merging of three cultural organizations: the Autry,  Colorado’s Women of the West Museum in Denver, and Los Angeles’ oldest museum, the Southwest Museum of the American Indian. Commercial banking was the foundation of Gray’s previous career. He served as executive vice president of First Interstate Bank of California in Los Angeles from 1987 until 1996. Gray has a bachelor’s degree from C.W. Post College at Long Island University and a master’s degree in business administration from the University of Colorado. He serves on the board of St. John’s College in Annapolis and Santa Fe, where he continues to study the Great Books, and received an honorary degree from Occidental College in Los Angeles.

RussAbout Russ Parsons
Russ Parsons is the former food editor and columnist of the Los Angeles Times. He has been writing about food for 30 years, including 25 years at The L.A. Times. He is the author of the cookbooks How to Read a French Fry, a finalist for two IACP Julia Child cookbook awards, and How to Pick a Peach, named one of the 100 best books of the year by both Publisher’s Weekly and Amazon.

He is a member of the James Beard Foundation’s Who’s Who of Food and Beverage in America. In addition, he has won every major American food journalism award, including those from the International Association of Culinary Professionals, the Association of Food                Journalists, and the James Beard Foundation.

Todd Schulkin PicAboutModerator Todd Schulkin
Todd is the Executive Director of The Julia Child Foundation for Gastronomy and the Culinary Arts providing strategic stewardship of the Foundation’s intellectual property as well as managing the Foundation’s operations.  The Foundation, a grant-making, non-profit, honors and protects the legacy of American culinary icon, Julia Child.  He also manages the career of Anne Willan, James Beard award-winning author and founder of the renowned La Varenne Cooking School, and oversees La Varenne’s programs, marketing and operations.

A seasoned marketing executive, Todd spent five years in account director and business development posts at leading international marketing communications conglomerate, WPP Group, where he worked with brands as diverse as Adobe, HP, Lexus, Mazda and Nestle.  Previously, Todd was a literary agent representing screenwriters and filmmakers at Innovative Artists Talent & Literary Agency in Los Angeles, where he helped discover writer-director Christopher Nolan and sold the movie MEMENTO (Newmarket Films) starring Guy Pearce.  He also sold the movie FRAILTY, starring Matthew McConaughey and directed by Bill Paxton, to Lionsgate.  He holds a BA from Brown University and an MBA with honors from London Business School.

attachmentAbout Musician Amanda GrayAmanda Gray is a singer/songwriter born and raised in the small agricultural community of Yuba City in Northern California. Fresh on the heels of a performance at the iconic Bluebird Café in Nashville, TN and armed with a slurry of self-penned songs, Amanda is in the beginning stages of recording her first solo EP titled ‘Covered In Rust.’

After touring the West Coast as a solo artist, she founded “Whiskey Savage”, a modern Country/ Rock group that quickly rose to the top of the Sacramento Country music scene. In 2012, Amanda began playing alongside fellow local songwriter Sara Gibson and the two quickly formed the duo, “Gibson&Gray”. After the release of their full-length, original album “Road Trippin’” the two parted ways to pursue solo musical careers.

Amanda has had the prestigious honor of sharing the stage with popular Nashville recording artists Mark Chesnutt, Love & Theft, Chuck Wicks, Sam Hunt, Jerrod Neiman, Frankie Ballard, and more. She writes bluegrass inspired country with hints of Americana influence, and covers everything from Dolly Parton to Matchbox 20. Her voice has been compared to the power of Wynona Judd and the passion of Miranda Lambert, and her dedication has earned her the reputation of being one of the hardest working performers on the west coast. 

April 16th Events

April 16th Events

  • Grand Dinner
  • Dine Out
  • Artisan Teams

Saturday Night Grand Dinner featuring Celebrity Chef Richard Blais

Saturday, April 16 at Bacara
7:30 p.m. to 10 p.m.
$199 plus tax & gratuity

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Join winner of Bravo’s “Top Chef All-Stars,” successful chef, restaurateur, James Beard Award-nominated cookbook author and television personality, Richard Blais, for a truly special evening of food and wine. A Chef’s reception and four-course Grand Dinner with wine pairings will highlight Blais’ refined approach to American cuisine.

“I had the pleasure of meeting Julia while working at Daniel, and grew up with her on my grandmother’s black and white TV she had in the kitchen,” says Blais. The Grand Dinner menu will pay tribute to Julia, America’s most beloved epicurean, while still reflecting Blais’ distinct style.

Featured Menu
Wild Prawns with green garlic, lemon & dill pollen
• Country Duck & Foie Gras Pate with spring onion, mustard & violet jelly
• Beef Burgundy with smoked potato, carrot, onion flowers & pickled walnut
• “Black Forrest” Cake- chocolate, cherry, creme fraiche, peat

About Richard Blais:
After graduating from the Culinary Institute of America, Blais went on to train at some of the world’s most esteemed restaurants, including The French Laundry, Daniel, Chez Panisse, and el Bulli.

After a stage at El Bulli, Blais relocated to Atlanta to oversee a local seafood concept, and his creative approach to cooking and cuisine led to the establishment of Trail Blais, Inc. a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries including multiple locations of Flip Burger Boutique. In early 2014, Blais opened Juniper & Ivy in San Diego, his first West Coast restaurant where he offers a refined approach to American cuisine and showcases the seasonal and local ingredients of the area. His second California venture, The Crack Shack, will open in Winter 2015 and feature casual “chicken and egg” inspired fare.

Blais’ debut cookbook, Try This at Home: Recipes from My Head to Your Plate (release date: February 2013) reveals a simplified approach to adventurous cooking by sharing new flavor combinations and textures to reinvent home cooks’ classic dishes. Try This at Home was nominated for a James Beard Foundation Award 2014 in the “Cookbook: General Cooking” category.

Blais regularly appears as a host and judge on Food Network, most recently featured as the host of the network’s “Halloween Baking Championship.” He also serves as a regular judge on Bravo’s “Top Chef,” and has appeared on TODAY Show, Good Morning America, The Rachael Ray Show, The Chew, The Talk, and Late Night with Jimmy Fallon, as well as in numerous publications including The New York Times, The Wall Street Journal, Food & Wine, Bon Appetit, People, InStyle and more.

Please note: table seatings will be assigned at random. If you would like to sit with specific friends or a group, we recommend purchasing your tickets together.

Dining Out California Style

Restaurateurs Panel
Saturday, April 16 at Bacara
10:15 to 11:15 a.m.


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Get the inside track on the newest cutting-edge restaurants opening in Santa Barbara this year. Hear from the proprietors about not only their plans and the food, but their perspectives on how Santa Barbara has kept up with national trends and become a dining destination in its own right.  The panel will discuss how local restaurants capitalize on the regional bounty in what they choose to put on the menu and compare and contrast how Santa Barbara is keeping up with and/or bucking West Coast dining trends. This discussion also includes a complimentary tasting of food from Bacara’s new restaurant, Angel Oak.

Meet the Panelists

nate-tannerNate Tanner, Vice President of Food and Beverage, Pacific Hospitality Group

Nate Tanner is the Vice President of Food and Beverage and oversees all of the food and beverage operations and restaurant development for Pacific Hospitality Group. This includes Bacara’s highly-anticipated new signature oceanfront restaurant, Angel Oak. Having worked for independent restaurant groups, small and large luxury hotels and resorts, and boutique hotels and resorts, Nate brings over 23 years of experience to the operations team. His experience working for companies like Paragon Restaurants, Levy Restaurants, Hilton Hotels, Larkspur Hotels and Restaurants and Vail Resorts, as well as several independent restaurants brings a great focus to our world class operations. Nate enjoys great restaurants, golf and spending time with his family.

nate-tannerSherry Villanueva, Managing Partner, Acme Hospitality

Sherry has been a local resident and active community member of Santa Barbara for the past 16 years. As the Managing Partner for Acme Hospitality, Sherry co-owns and operates The Lark, Lucky Penny, Les Marchands Wine Bar & Merchant, Santa Barbara Wine Collective and the Helena Avenue Bakery. Prior to developing these food/wine concepts in Santa Barbara’s arts and entertainment district fondly known as the Funk Zone, Sherry had a 25-year successful career in sales/marketing working for such esteemed companies as Target Corporation, Rabbit Ears Productions and IBM.



Moderator George Yatchisin

George Yatchisin, by day, is the Communication Coordinator for the Gevirtz Graduate School of Education at UC Santa Barbara. By night he eats, drinks, and writes about eating and drinking for publications like the Santa Barbara Independent, Edible Santa Barbara, Sunset, and KCET Food Blog. His work can be found at


Jesse headshotJesse Gaddy is the General Manager and a Co-owner of Barbareño. His career in food and hospitality started in college where he began working as a line cook for a small locally sourced café, The Shakedown.  Eventually becoming the General Manager and director of sourcing there, Jesse discovered his passion for operating small businesses and working closely with local farms and vendors within the community. Before opening Barbareño, Jesse spent time exploring other aspects of the food world as a cook at Revival Bar and Kitchen in Berkeley, learning the art of butchery at Old Fashion Country Butcher, and studying wine as a part of the Guild of Sommeliers.

Will HenryWill Henry is co-owner of Pico and The Los Alamos General Store.  He is also owner and co-winemaker at Lumen, a winery he founded with Lane Tanner focusing on cool-climate wines from Santa Barbara County, and Nuclear Wines, which produces California wine in a twelve-ounce can (yes, you heard that correctly).


Artisanal Collaborations



Artisanal Collaborations

Better Together – Focus on Santa Barbara’s Artisanal Collaborations

Saturday, April 16 at Bacara
10:15 to 11:15 a.m.


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Wine & Cheese, Parma Ham & Melon, Chocolate & Pear.  Classic combinations make 1+1=3 on the tongue.  Come learn about the latest artisanal collaborations between local Santa Barbara area producers, including pickles made with locally grown hops, beer brewers who roast coffee and pasta made from locally grown wheat.  Join the growers and artisanal producers as they talk about how they work together to make their delicious, regionally specific wares and how their collaborations follow and/or diverge from the explosive growth in artisanal production across the country.

Our featured panelists and collaborations include:

  • Jilli Spear of Jilli Vanilli and Ian Cutler of Cutler’s Artisan who collaborate on Jilli Vanilli Pure Vanilla Extract
  • Bradley Bennett of Pacific Pickle Works and James Burge of Pure Order who collaborate on Hops Pickles
  • Moderator Krista Harris, Publisher, Edible Santa Barbara
  • Zoe & Josh
  • Taste of Ojai
  • Movie Premiere

Central Coast Farm-Style Lunch with Zoe Nathan & Josh Loeb

Huckleberry_Zoe Nathan and Josh Loeb-Photo Credit Matt ArmendarizCentral Coast Farm-Style Lunch with Zoe Nathan & Josh Loeb
Saturday, April 16 at Bacara
12:30 to 2 p.m.
$75 (plus tax & gratuity)
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Join us for the rare opportunity to enjoy the culinary talents of acclaimed baker, chef, and cookbook author Zoe Nathan, alongside her husband Josh Loeb, co-owners of the acclaimed Los Angeles restaurants Huckleberry, Milo + Olive, Rustic Canyon Wine Bar, Sweet Rose Creamery, Cassia, and Esters Wine Shop & Bar.

With a shared passion for artisan cooking, both sweet and savory, Zoe will present a locally-inspired lunch that highlights her signature pastries and breads, along with other favorite recipes from their restaurants. Live music in a beautiful oceanfront setting at Bacara completes this lovely afternoon.

Central Coast Farm-Style Menu
Organic Fried Chicken with Kale Coleslaw and Cornbread
• Braised BBQ Brisket with Scallion Gremolata
• Spring Mac & Cheese with Leeks
• Carrot and Avocado Salad
• Roasted Potato & Greens Bean Salad
• Roasted Sugar Snap Peas with Garlic and Lemon
• Cornmeal Cake, Strawberry Compote, Sweet Rose Creamery Vanilla Ice Cream

About Zoe Nathan, Head Baker / Chef / Co-Owner
Zoe describes herself as a baker with a love of preparing all things dough and dessert related. Her approach to baking is centered around the use of great ingredients, a healthy mix of sweet and salty, and her personal adage about baking that “color is flavor.” “Baking is all about process,” she explains. “Mostly, we as bakers, if we’re doing it right, we are using very few ingredients. Making really great baked goods means we have to rely on the process. I like that you have to be involved in each step and that it’s not just about the ending. Baking is a great meditation.”

Nathan infuses this philosophy into all four of the restaurants she co-owns with her husband Josh Loeb: Rustic Canyon Wine Bar & Seasonal Kitchen, Huckleberry Café and Bakery, Sweet Rose Creamery, Milo and Olive, Cassia, and Esters Wine Shop & Bar. Zoe’s first cookbook, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (Chronicle Books), was released on September 9, 2014, and contains 115 recipes for her now legendary brunch dishes, sweets, sides, and pastries.

At her flagship restaurant, Huckleberry, Nathan oversees production of the handcrafted breads, breakfast pastries, and desserts made with techniques rooted in the French tradition. She also creates all the savory breakfast and lunch dishes at Huckleberry, many of which, like Green Eggs & Ham and her delightfully messy Fried Egg Sandwich, have become classics around the LA dining scene. She has built a kitchen team who executes her principles for honest, home-cooked food at Huckleberry, as well as the other restaurants. “Our restaurants are as much about our team as they are about any particular philosophy,” she explains. “Baking is where I found my voice, as well as some amazing people—in the case of Huckleberry, some really neat women— who share my same values for running a family business.”

Nathan’s pastries have received acclaim in the Los Angeles Times, Los Angeles magazine, Food & Wine, Saveur, and Bon Appétit, among other publications. Before becoming involved in the Rustic Canyon family of restaurants, Nathan honed her craft at Tartine in San Francisco. “The time I spent at Tartine definitely molded me into the baker I am today,” she says. “That restaurant is about running a kitchen with a lot of energy, pushing yourself, and having fun. It taught me the value of baking very dark and adding salt, both of which create depths of flavor that so many bakers overlook.”

After Tartine she served as opening baker at bld in Los Angeles, as well as worked in the kitchens of such notable establishments as Joe’s in L.A. and Lupa in New York City. Nathan, who studied culinary arts at New York’s Institute of Culinary Education and baking and pastry at the San Francisco Baking Institute, lives in Santa Monica with her husband Josh Loeb, and their children Milo, Tallula, and Felix.

About Josh Loeb, Co-Owner, Rustic Canyon Family of Restaurants
Josh Loeb attributes much of his success in the restaurant business to surrounding himself with talented people who share his love of hospitality, the best regional ingredients, and a family business mentality. The co-owner of Rustic Canyon Wine Bar & Seasonal Kitchen, Huckleberry Café and Bakery, Sweet Rose Creamery, Milo and Olive, Cassia, and Esters Wine Shop & Bar explains: “One of the things that’s most important to me and is fundamental to my restaurants is that I’ve committed to choosing the right people. You have to put good people in place, give them structure, and then trust them to run with it. That’s my philosophy of running a restaurant group.” He also believes in expanding his restaurant group organically, finding new ideas that complement one another, rather than duplicating what they already have.

Prior to owning some of the Los Angeles area’s most well-received restaurants, Josh worked as a writer for a handful of magazines, but found that this career path wasn’t providing him the creative outlet and satisfaction he wanted. Then one morning after a night out with friends, he stopped by the farmers’ market for ingredients to make a big brunch spread. His friends loved the meal, and Josh loved hosting. He started a monthly dinner series for which he would cook four courses and guests would contribute a bottle of wine. “It started as a fun evening with close friends, but people would e-mail around, and all of the sudden, every event had six to eight people I didn’t know,” he recalls. “It happened so naturally. I realized then that I had a desire to do this is on a larger scale.”

It wasn’t long before Josh delved full time into the world of food, gleaning the experience he needed to one day operate his own restaurant. He worked his way through the front-of-house ranks at the L.A. dining institutions of Chef/Owner BruceMarder, including the famous Broadway Deli. Before venturing out on his own, Josh was wine director of the 1,200-bottle collection at Marder’s Capo.

Using those early farmers’ market dinner parties as inspiration, Josh opened Rustic Canyon in 2006 to offer the 11th Street neighborhood of Santa Monica a place for great food and great company. He soon after met his future business partner and wife, Zoe Nathan, when she joined the team as pastry chef. The two were married in 2009, and in February, together they opened Huckleberry Café and Bakery down the street from Rustic Canyon. Following the opening of Huckleberry, the couple jumped right into their next project, bringing a farmers’ market-driven organic ice cream shop to L.A.’s west side with Sweet Rose Creamery in spring 2010. Local and national media took note of the ambitious, burgeoning restaurant group, and later in 2010, named Josh and Zoe Los Angeles Restaurateurs of the Year. In fall 2011, they opened Milo & Olive, a neighborhood bakery and pizzeria, which serves as the bread baking hub for the Rustic Canyon Family of Restaurants. Josh also co-authored Zoe’s first, best-selling cookbook, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (Chronicle Books, 2014), which features 115 recipes for her now legendary brunch dishes, sweets, sides, and pastries. The summer of 2015 heralded the expansion of Sweet Rose Creamery to five locations throughout the city, including a shop housed in the old Baskin Robbins Josh used to frequent as a child in the Pacific Palisades. Additionally, the couple has partnered with two other husband-and-wife duos to open Cassia, a Southeast Asian brasserie with Food & Wine Best New Chef Winner Bryant Ng and his wife Kim, and housed in the same 1937 Art Deco building, Esters, a wine shop, bar, and marketplace with Rustic Canyon wine veteran Kathryn Coker and her husband Tug.

Josh lives in his hometown of Santa Monica with Zoe, and their children Milo, Tallula and Felix.

A Taste of Ojai Cooking Demonstration

A Taste of Ojai Cooking Demonstration
Saturday, April 16 at Bacara
11:30 a.m. to 12:30 p.m.

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Learn how to create a  collection of small plates, spreads and appetizers infusing the flavors of Ojai. Led by Cookbook Author and California Chef Robin Goldstein, this class uncovers Robin’s culinary magic for combining unique flavor and spices with local produce and product to create an unforgettable culinary experience for the palate. A tasting is included with the class.

About Robin Goldstein

Known as “Private Chef Robin” to celebrity and private clients alike, Robin has made a career of providing an intimate, home-cooked experience that is anything but traditional home-cooked food. Robin uses classic techniques she honed at the Culinary Institute of America in New York. Born and raised in the Washington DC area, she ate her way through the city’s most prominent restaurants at a very young age. Her early exposure to fine dining at her grandparents’ restaurant The Golden Parrot and later, her father’s restaurant, The Chase, along with her food-loving family sparked her lifelong passion and love of cooking. Chef Robin moved to California in 1984, and gained experience working in private homes and owning a full service catering and event planning business, Market Catering.

Through travel and living abroad for a number of years, she has developed what might be called a Mediterranean cooking style, with an emphasis on Middle Eastern flavors.

Robin lives in an oak shaded neighborhood in the Ojai Valley,  surrounded by nature and the scenic beauty of the local mountains that Ojai is famed for. Her new series of cookbooks, the first “A Taste of Ojai” a collection of small plates, shares some of her secrets of creating healthy and delicious fresh fare for her private events, with a dash of Ojai thrown in.

Santa Barbara Movie Premiere

Movie Premiere presented by the Santa Barbara International Film Festival
Saturday, April 16
5:00 p.m.  to 7:00 p.m.
Screening Room at Bacara

$10 per person, includes a special tasting by Sababa Catering before the screening

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In Search of Israeli Cuisine is a portrait of the Israeli people told through food. It puts a literal face on the culture of Israel. Profiling chefs, home cooks, farmers, vintners, and cheese makers drawn from the more than 100 cultures that make up Israel today – Jewish, Arab, Muslim, Christian, Druze a rich, complex and human story emerges.

Most people are surprised to learn that Israel has one of the most dynamic food scenes in the world. They think Israeli cuisine is falafel and hummus, or Jewish food like brisket and blintzes. Their shock and surprise is the reason for the film: the cultural complexity is much deeper than most people understand. Indeed, the hummus is wonderful but you’d have to search to find brisket. Israeli cuisine, as viewers will quickly learn, is much more than caricature.

Through scenes that are mostly cinema verité— interviews, farms, markets, restaurants, kitchens, landscapes, and history—audiences will discover that this hot, multi-cultural cuisine has developed only in the last 30 years. In that short time, Israel went from being one of the poorest countries in the world to one of the most advanced. Its sophistication mirrors the current state of the Israeli people and their food: secular, outward looking and innovative.

The chef/guide of In Search of Israeli Cuisine is Michael Solomonov, the James Beard award winning chef/owner of Zahav and a number of other restaurants in Philadelphia. His book Zahav: A World of Israeli Cuisine was recently released and is on the NY Times bestseller list. Mike was born in Israel and grew up in the States. He’s smart, funny, self-deprecating, and very knowledgeable about the traditions and foods of Israel.

ShohamAbout Sababa Catering
Sababa Catering brings a global, home-cooked dining experience to a local level. Using only locally-sourced, humane, and sustainable ingredients, every dish is hand-made from scratch. The staff is dedicated to making food with integrity that is well-balanced, flavorful, and superior in quality and flavor. With Sababa, It’s All Good Catering, owner Shoham brings to Santa Barbara delicious, sustainable Israeli and Mediterranean cuisine. As we say in Hebrew, b’tayavon- to your health!!


April 16th Events

April 17th Events

  • NY Times Panel
  • Sea to Table
  • Nose to Tail

The New York Times Cooking Conversation

An exclusive session with The New York Times’ Cooking section’s Kim Severson and Julia Moskin

Saturday, April 16 at Bacara
2:15 p.m. to 3:30 p.m.


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If you missed last year’s East vs. West debate, Kim’s back to take on North vs. South.  Join award-winning The New York Times Cooking writers Kim Severson, based in Atlanta, and Julia Moskin, based in New York City, for an in-depth discussion on home cooking trends North and South as well as across the country.  We’ll explore how far we’ve come since Julia Child started to influence home cooks’ thinking in the kitchen up to the cutting-edge of how we’re cooking at home today with two of America’s most admired food journalists. Todd Schulkin, Executive Director of The Julia Child Foundation for Gastronomy and the Culinary Arts, will moderate the discussion.

This session also includes a complimentary glass of Bona Fide® Craft Draft Coffee by Caribbean Coffee Company.

Credit: Evan Sung for The New York TimesAbout Julia Moskin

Julia Moskin, a lifelong New Yorker, was named after Julia Child and has been a New York Times Food reporter since 2004. She writes about food news (startling readers with the fact that most sushi is frozen, not fresh), profiles (of everyone from Paula Deen to Harold McGee to Mourad Aziz), and trends (including the first reporting on America’s Korean fried chicken craze). More controversially, she exposed the frequent use of ghostwriters by cookbook authors, and her investigation into the finances of the James Beard Foundation led to the resignation of its entire board of trustees. Recently, she’s been investigating the best recipes for kitchen classics in her video column Recipe Lab.


About Kim Severson
Kim Severson is a domestic correspondent focused on food for The New York Times.  She was previouslyThe New York Times‘ Atlanta bureau chief and a New York Times dining writer for six years prior. She also spent six years writing about cooking and the culture of food for the San Francisco Chronicle. Before that, she had a seven-year stint as an editor and reporter at The Anchorage Daily News in Alaska. She has also covered crime, education, social services and government for daily newspapers on the West Coast.

She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing.

Her most recent book, “Cook Fight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance” co-written with fellow New York Times cooking writer Julia Moskin, was published by Ecco in 2012.  Her memoir, “Spoon Fed: How Eight Cooks Saved My Life,” was published by Riverhead in April 2010. She has also written “The New Alaska Cookbook” and “The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet.”

She’s a Midwesterner by birth. And although she’s extremely fond of the West Coast, she is learning to love the South. She plays softball, cooks, reads, watches bad TV and tries to get into nature as much as possible. She lives in Decatur, Georgia with her partner and her young daughter.


Moderator Todd Schulkin
Todd is the Executive Director of The Julia Child Foundation for Gastronomy and the Culinary Arts providing strategic stewardship of the Foundation’s intellectual property as well as managing the Foundation’s operations.  The Foundation, a grant-making, non-profit, honors and protects the legacy of American culinary icon, Julia Child.  He also manages the career of Anne Willan, James Beard award-winning author and founder of the renowned La Varenne Cooking School, and oversees La Varenne’s programs, marketing and operations.

A seasoned marketing executive, Todd spent five years in account director and business development posts at leading international marketing communications conglomerate, WPP Group, where he worked with brands as diverse as Adobe, HP, Lexus, Mazda and Nestle.  Previously, Todd was a literary agent representing screenwriters and filmmakers at Innovative Artists Talent & Literary Agency in Los Angeles, where he helped discover writer-director Christopher Nolan and sold the movie MEMENTO (Newmarket Films) starring Guy Pearce.  He also sold the movie FRAILTY, starring Matthew McConaughey and directed by Bill Paxton, to Lionsgate.  He holds a BA from Brown University and an MBA with honors from London Business School.

CC_30thAnnivLogoAbout Caribbean Coffee Company 
Celebrating thirty years of service to the community, Caribbean Coffee Company, based in Goleta, considers coffee an artisanal foodstuff, like wine. Its new premier line of Bona Fide® Craft Draft Coffees, Tea and Yerba Mate is delivered in sustainable, refillable kegs. Please click here to learn more about this craft draft coffee that looks and pours like beer on tap. A glass of this Fair Trade, Organic Transformational Coffee is included with this session.

Sea to Table Cooking Demonstration

Presented by Edible Santa Barbara

Saturday, April 16
3:45 p.m. to 4:45 p.m. at Bacara

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Learn more about cooking with fresh, local seafood in this talk and cooking demonstration with Chef Budi Kazali of Ballard Inn & Restaurant and Krista Harris of Edible Santa Barbara. They’ll cover the importance of sourcing from local fishermen as well as techniques and tips for cutting up a whole fish and preparations for utilizing the whole fish.

Chef Budi Kazali is an award-winning chef who is known for his unique fusion of French and Asian cuisine. As well as owner and chef at the chef and owner of Ballard Inn & Restaurant, Chef Budi has also hosted the television show, The Inn Crowd. He is a graduate of the California Culinary Academy.

kristaAbout Krista Harris, Publisher, Edible Santa Barbara
Krista Harris is a fifth generation Californian who was born and raised in San Diego. She moved to Santa Barbara to attend UC Santa Barbara, fell in love with area and has lived here ever since. Her first job was working for a local newspaper and since then she has worked as an editor, graphic designer and creative director in the corporate world. But local food has been her passion since she first started shopping at farmers markets in the mid 1980s. In 2009 she started Edible Santa Barbara, a food magazine devoted to local, seasonal and sustainable food.

The magazine is independently owned and operated and also a member of Edible Communities, with over 80 member publications and a shared mission to connect consumers to the farmers, chefs and food artisans in our communities. Edible Santa Barbara has been awarded the 2011 Publication of the Year Award from the James Beard Foundation, along with the other titles currently publishing within the Edible Communities network.

Krista holds a B.A. in Film Studies from UC Santa Barbara. Krista is active in the community, is a board member at Fairview Gardens, and serves on the Partnership Council of the Community Environmental Council. And she can still be seen shopping regularly at the farmers markets with Steve Brown, her husband and co-publisher of Edible Santa Barbara.

About Chef Budi Kazali

Before taking over the stoves at The Ballard Inn & Restaurant in 2004, Chef Kazali, a graduate of the California Culinary Academy, worked in some of the best restaurants on the West and East Coasts. Early in his career he worked in San Francisco’s renowned La Folie and the boutique Campton Place hotel.
After relocating to Boston, Chef Kazali helped to open the James Beard Award winning Blue Ginger with Chef Ming Tsai, where he gained expertise in melding the flavors of Eastern and Western cuisines. After five years at Blue Ginger, Chef Kazali returned to San Francisco, and refined his proficiency with French cuisine and technique at the acclaimed Restaurant Gary Danko.

Nose to Tail

Nose to Tail Cooking Demonstration
Saturday, April 16 at Bacara
3:45 to 4:45 p.m.Book NowExplore the art of whole animal eating. Justin West, Chef & Co-Owner of Julienne and Wildwood Kitchen restaurants, will bread down a Niman Ranch half hog and discuss how he aims to use every part of the animal, from nose to tail. This demonstration also includes a Charcuterie sample for you to enjoy.About Justin West
Justin West is Chef/Owner of Julienne and Wildwood Kitchen and has been cooking since he was eleven years old. Son of a chef, Justin graduated from the Le Cordon Bleu Hotel Restaurant Management Program at California Culinary Academy, San Francisco in 2006. He moved to Santa Barbara in Feb of 2007 and opened Julienne, his first restaurant, in 2008. Justin cooks farm to fork cuisine utilizing Santa Barbara County’s best produce.

  • Neighborhood Market

Neighborhood Market Tour & Tasting

Sunday, April 17 at Bacara
11:00 am to 2:00 pm
$55 for adults, $20 for children

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Explore Santa Barbara County’s most talked about culinary neighborhoods within the beautiful surroundings of Bacara’s Courtyard. Come discover Santa Barbara’s culinary excitement, neighborhood by neighborhood. Dazzle your senses with tastings by dozens of local and nationally-acclaimed chefs, artisans, winemakers and farmers. While you enjoy the distinct tastes, sights and sounds of the region, the spirit of what Julia Child so loved about gastronomy will be brought to life. In addition to complimentary tastings, several artisans will have items available for purchase. Please bring cash should you wish to purchase something to bring home.

This year’s featured neighborhood and complimentary tastings include:

Funk Zone
Cutler’s Artisan Spirits
• SB Popcorn Company
• The Pretzel Guild
• Finley Family Farms
• Red Hen Cannery
• Figueroa Mountain Brewing Company
• C’est Cheese

Arts District
Forbidden Fruit Orchards
• Cebada Winery
• Isabella Gourmet Foods
• The Good Lion
• Chocolats du CaliBressan
• Mesa Salsa Company
• il Fustino
• Sama Sama Kitchen

Old Town Goleta
Goodland Chai
• Bragg Live Foods & Organic Farm
• Angel Oak at Bacara
• Farmstead
• Cultured and Saucy
• The Farm Box Collective
• Ellwood Canyon Farms
• Center for Urban Agriculture at Fairview Gardens

Santa Ynez Valley
Buttonwood Farm Winery
• Winfield Farms
• Stafford’s Famous Chocolates
• Jimenez Family Farms
• Zaca Mesa Winery
• First & Oak
• Valle Fresh

Scratch Kitchen
• Central Coast Specialty Foods
• Sugar & Salt Creamery
• A Taste of Ojai

Los Alamos
Au Bon Climat Winery
• Bedford Winery
• Casa Dumetz Wines
• Potek Winery
• Municipal Winemakers
• The Los Alamos General Store
• Pico

Featured Artists & Musicians:
Salt Martians Bluegrass Group
• The Brambles
• Spencer Vincent
• Alito Made
• Kelly Ann Campbell Art

Thank you to our Sunday Event Sponsors:

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