Santa Barbara Food & Wine Weekend at Bacara

Santa Barbara Food & Wine Weekend

April 7-9, 2017
Bacara Resort & Spa

 

Schedule & Tickets Grand Dinner Guestroom Packages Foundation Sponsors

Grand Dinner

Richard in the vineyard
“Celebration of the Santa Rita Hills” Dinner
Saturday, April 8
7:00 p.m.
Bacara Ballroom
$250 per person, inclusive of tax & gratuity
 
This year’s Grand Dinner features wine pioneer Richard Sanford as the guide for a “Celebration of the Santa Rita Hills.” The evening traces the evolution of this unique Santa Barbara appellation, founded by Sanford, as eight wines from four Santa Rita Hills wineries will be paired with a special four-course menu created by Bacara’s Executive Chef Vincent Lesage.

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Schedule & Tickets

Friday

Nancy Silverton

Santa Barbara Vintners’ Wine Reception with Chef Nancy Silverton
Friday, April 7
7:00 p.m.
Angel Oak at Bacara
$99 (inclusive of tax & gratuity)

Join celebrated Los Angeles chef and multiple James Beard Award-winner, Nancy Silverton, and the Santa Barbara Vintners Association for a magical evening of tastes and sips!

A fan favorite, the opening Wine Reception includes a tribute to the late Julia Child at Bacara’s recently-opened oceanfront restaurant, Angel Oak. Join us in honoring Julia’s lasting legacy with an extensive wine tasting reception presented by the Santa Barbara County Vintners’ Association and a specially curated menu by the talented Chef Silverton.

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Saturday

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Breakfast with Bree’osh
Saturday, April 8 at 9 a.m.
Santa Ynez Room at Bacara
$45 per person

Join award-winning pastry chef Pierre Yves Henry of Bree’osh, the popular artisan bakery and cafe in Montecito, to learn the art of making perfect brioche and cinnamon rolls. Chef Henry is known for his traditional French sweet and savory brioche bread made with sourdough and the highest quality ingredients available. Enjoy a full buffet breakfast, which includes Bree’osh’s ultimate cinnamon rolls, while you watch Chef Henry’s baking demonstration.

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Cooking Demonstration with Chef Christopher Rayman
Saturday, April 8
10:15 to 11:15 a.m.
Salon at Bacara
$35 per person

Join Chef Christopher Rayman, Chef de cuisine at Santa Barbara’s acclaimed vegetarian restaurant Mesa Verde and owner of recently launched SB Creamery, for a unique demonstration on how to create aged brie, cheddar, camembert, and fresh spreadable cheeses from nuts. Chef Rayman will demonstrate nut cheese fermentation techniques and aging methods for creating varying styles of nut-based cheese and share tastes of his remarkable cheeses that have become a highly sought after delicacy on the Central Coast.

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Phillip and Margarita Lee

Cooking Demonstration with Scratch Bar & Kitchen
Saturday, April 8
10:15 to 11:15 a.m.
Salon at Bacara
$35 per person

Join the husband and wife duo behind the new Scratch Bar Montecito coming to Montecito Inn later this year, Executive Chefs and Owners Phillip Frankland Lee and Margarita Kallas-Lee. Experience how their collaboration in the kitchen has inspired the menu for their award winning restaurant and sample a preview of their latest Santa Barbara installment. Philip was named “Best Young Chef in America” by San Pellegrino and holds the record with The Food Network for Most Consecutive Wins, beating out the competition on Chopped, Guy’s Grocery Games and Cutthroat Kitchen. A few of Margarita’s accolades include Zagat’s “30 Under 30” and being nominated for the Young Gun award.

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Farmers

“Farmers Turned Artisans” Panel Discussion & Tasting
Saturday, April 8
11:30 a.m. to 12:15 p.m.
Bacara Salon
$20

Freshly made pies, jams, olive oils, hummus, and jarred peppers are just a few of the products Santa Barbara County farmers offer at our local farmers markets. Enjoy tastings of these homemade culinary concoctions while learning how these farmers-turned-artisans preserve each season’s harvest to offer domestic and professional chefs alike an ever-expanding selection of farm-to-table pantry items.

Featured panelists and artisans include:
Moez Bensalem, Baba Hummus
Shannon Casey, Rancho Olivos
Marcie Jimenez, Jimenez Family Farms
Michael Pritchard, Pritchard Family Farms
Moderator Krista Harris, Publisher, Edible Santa Barbara

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Champagne

Sparkling Wine Panel Discussion & Tasting
Saturday, April 8
11:30 a.m. to 12:15 p.m.
Bacara Salon
$20

While Santa Barbara is known for its Pinot Noir, the region’s sparkling wine has rightfully started to command more attention. Join us at this intimate panel discussion with three of the top sparkling wine producers in Santa Barbara County and enjoy samples of their favorite bubbly.

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Clark

Santa Barbara Farm-to-Table Luncheon with Chef Clark Staub
Saturday, April 8
12:30 p.m.
Ocean Lawn at Bacara
$65 (inclusive of tax & gratuity)

Enjoy a locally-sourced Santa Barbara lunch on Bacara Resort & Spa’s beautiful Ocean Lawn. This enriching farm-to-table experience is to be prepared in a wood-fired stone oven by Chef Clark Staub, owner of the locally-loved Full of Life Flatbread. Chef Staub is celebrated for sourcing his ingredients from small farms, ranches and independent producers within a 400-mile radius.

Meet the local farmers and purveyors that support his Los Alamos restaurant and experience what it means to truly eat local in Santa Barbara County. Naturally, a glass of local wine from Buttonwood Farm Winery & Vineyard will complement your meal.

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beer

Craft Brewer’s Garden
Saturday, April 8
2 p.m.
Oval Lawn at Bacara
$35

Join us on Bacara’s lush Oval Lawn and enjoy tastings of craft cider, beer, cocktails, and mead – all produced locally in beautiful Santa Barbara.

With your tasting you’ll have the opportunity to meet the talented brewers and mixologists to discover what makes their delicious libations unique.

In between sips, savor bites of the specially-made culinary pairings created by Bacara Resort & Spa Executive Chef Vincent Lesage. To complete the experience, live music will be on-site to entertain and enchant.

Featured tastings include:
M. Special Brewing Company
Captain Fatty’s Craft Brewery
Cutler’s Artisan Spirits
Ascendant Spirits
Telegraph Brewing Co.
Wylde Honey Wines

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Author Alex Prud’homme

The French Chef in America: Julia Child’s Second Act
A discussion and book signing with Julia’s Great-Nephew, author Alex Prud’homme
Saturday, April 8
2 p.m.
Executive Conference Center
Complimentary

Join Author and Julia Child’s great-nephew Alex Prud’homme for a lively conversation about Julia’s second act and his latest book, The French Chef in America. A reading from the book will be followed by an audience Q&A and book signing.

Books will be available for purchase.

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Bacara Screening Room

Screening of “Julie & Julia”
Saturday, April 8
4 p.m.
Screening Room at Bacara
Complimentary

Join us at a complimentary screening to relax and enjoy the hit film Julie & Juila, celebrating the iconic Julia Child’s impact on domestic and professional kitchens alike.

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Sunday

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Neighborhood Market Tour & Tasting
Sun, April 9, 2017 – 11:30am
Courtyard at Bacara Resort & Spa
$50 for adults, $20 for children

Explore Santa Barbara County’s most talked-about culinary neighborhoods within the beautiful surroundings of Bacara’s Courtyard.

Join us to discover Santa Barbara’s culinary excitement, neighborhood by neighborhood and dazzle your senses with tastings by dozens of locally 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 – allowing you the opportunity to bring the spirit of the Santa Barbara culinary scene home with you.

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Guestroom Packages

Guestrooms-at-Bacara

Make the most of the Santa Barbara Food & Wine Weekend with an overnight stay at Bacara.

Our VIP Food & Wine Weekend Getaway includes:

–Two-night stay on April 7 and 8
–Two VIP All Access Passes to all of the weekend’s events ($1,200 value)
–Valet Parking

Rates from $1,050 a night. Package represents a $222 savings. For reservations, please call 877-265-0834 or click here.


Foundation

Julia Child

The Julia Child Foundation for Gastronomy and the Culinary Arts was created by Julia in 1995 and became operational in 2004. Its 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 non-profit which makes grants to support research in culinary history, scholarships for professional culinary training, internships in food writing as well as professional development and food literacy programs. Over the last decade, the Foundation has made more than $1.5 million in grants to other non-profits. In 2015, the Foundation created the Julia Child Award, presented in association with the Smithsonian’s National Museum of American History. The annual Award honors an individual who has made a profound and significant difference in the way Americans cook, eat and drink and is accompanied by a $50,000 grant from the Foundation to a food-related non-profit selected by the recipient.

For more information about the Foundation and the Julia Child Award, please visit: www.juliachildfoundation.org and juliachildaward.com


Sponsors

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