Santa Barbara anchors a wine-growing region with one of California’s preeminent terroirs, thanks largely to the Santa Ynez Mountains, which run parallel to the Pacific Ocean. Not only do they make a dramatic backdrop for the city, but they also create micro- climates where grapes thrive. Downtown is full of restaurants that have top-notch wine lists and serve up refined cuisine, too—entrées inspired by the seasons and featuring daily fresh-caught bounty from the sea. We will dine on angel hair pasta with smoked salmon and uni butter, grilled octopus with blood orange aioli, pheasant confit with Farro and huckleberry sofrito and finish with cheeses. Going along with this will be Chardonnay, Grenache, Syrah and Pinot Noir.
This class meets in the Culinary Arts Center in the Education Wing.
Please provide the names of additional attendees in the Order Notes section upon checkout.