Foodies and Vinophiles Get Set for Santa Barbara Food & Wine Weekend

April’s Santa Barbara Food & Wine Weekend Promises Intimate Events for Foodies and Vinophiles



The 3rd Annual Santa Barbara Food & Wine Weekend takes place April 15–17 at Bacara Resort & Spa.

“The weekend is a very well curated three-day love letter to all things food and wine,” says Anne Elcon, director of marketing and communications for Bacara Resort & Spa. “We highlight a lot of Santa Barbara—chefs, wineries and artisans—but we also bring in nationally known names as well.”

Feinblatt_20150418_0836_PRINTThe event is held in partnership with the Santa Barbara-based Julia Child Foundation for Gastronomy and the Culinary Arts.

“The Foundation is a great part of Santa Barbara’s story,” Elcon says. “The spirit of the weekend is about the things Julia cared about: teaching people to cook and highlighting great chefs, interesting wines and great dishes.”

Compared to large food and wine festivals, the weekend is much more intimate.

“It’s catered to a more serious food and wine lover,” Elcon says. “It is smaller by design. Our classes on Saturday are designed for 50 people max. It’s intimate, it’s hands-on, and you can ask questions.”

RBLAIS_APPROVED HEADSHOTThis year’s event includes a star-studded lineup. “Our Saturday night grand dinner features Richard Blais, who is best known as winner of ‘Top Chef All-Stars,’ ” Elcon says. “We’re very excited to have him on board.

“We also have Zoe Nathan and Josh Loeb, owners of several Los Angeles restaurants, including Rustic Canyon, Cassia, Huckleberry, Milo & Olive and others.

“The New York Times cooking section is sending two food writers to speak on a special panel about home cooking and culinary trends,” Elcon adds.

In addition, the local wine region will have a strong presence. “Santa Ynez has rightfully gained a lot of popularity and notoriety,” Elcon says. “We have 17 different wineries that are coming to pour at the opening event.”

For a complete lineup of the weekend’s events, click here.