Limited tickets are available at Bacara's ticket desk in the lobby
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.
Join us April 7-9, 2017 for the 4thd Annual Santa Barbara Food & Wine Weekend - three days celebrating Julia Child’s lifelong love of eating well and Santa Barbara’s coastal bounty. The event weekend's beneficiary, 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. For more information about the organizations the Foundation supports, please visit the website link below-
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