The lineup for the first Santa Barbara Culinary Experience was announced today. I’m not a big fan of rewriting press releases, so here it is. (I cut a bit.) If you just want to see the lineup, click here, but the SBCE site doesn’t just list them—you’ll have to do a lot of clicking.
The Santa Barbara Culinary Experience, in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, announces an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. […]
Event pricing ranges from $15 for a single event to the all-access Platinum Pass for $995 per guest. General event tickets go on sale to the public January 21, and can be purchased here. All events can be viewed at SBCE Events with still others to be added. […] The net proceeds of the Santa Barbara Culinary Experience will flow to The Julia Child Foundation for Gastronomy and the Culinary Arts. The majority of those funds will be used to support a range of nonprofits in Santa Barbara County.
Here are some of the highlights—the text is from the release, but I only included the ones I thought most worthwhile.
••• A new, complimentary downloadable Julia Child Map [below] of the beloved chef’s favorite haunts in the Santa Barbara area for self-guided tours. [Note: She liked Lucky’s?! The mind reels.]
••• Five-course dinner at Bettina with special guest chef Chris Bianco of Pizzeria Bianco [lower right in the above photo]
••• Demonstration and dinner with chef Ludo Lefebvre at the Alisal Guest Ranch
••• Border Grill on the Beach: SBCE Signature Luncheon featuring Julia Child Award recipients chefs Mary Sue Milliken and Susan Feniger [upper right in the above photo]
••• Documentary screening of Nothing Fancy about Diana Kennedy and dinner from chef Claudette Zepeda (El Jardín) at Belmond El Encanto
••• An evening with Raj Parr and Chef Kiran Bheemarao at Bibi Ji
••• Paella class and DIY gin and tonic bar at Loquita
••• Santa Barbara’s history through food (with acorn pasta demo) at Barbareño
••• Donut making workshop with pastry chef Christina Olufson of Bossie’s Kitchen
••• Argentine artisanal empanada workshop at Buena Onda