Santa Barbara Farm-to-Table Luncheon with Chef Clark Staub

Sat, April 8, 2017 - 12:30pm

The Ocean Lawn at Bacara Resort & Spa

SatApr | 08

Santa Barbara Farm-to-Table Luncheon with Chef Clark Staub

The Ocean Lawn at Bacara Resort & Spa
    • Local Tribute Lunch


      Local Tribute Lunch

      Item Amount
      Local Tribute Lunch $65.00
      Non-Refundable Service Fee $4.89
      Total $69.89

      Local Tribute Lunch

      A wholly locally-sourced meal and complimenting glass of Santa Barbara County's Buttonwood wine.

      The opportunity to meet and learn from local farmers, purveyors, as well as Chef Clark Staub.

      Ticket is inclusive of tax and gratuity

      Tickets are non-refundable

    • Sold Out
    • VIP All-Access


      VIP All-Access

      Item Amount
      VIP All-Access $499.00
      Non-Refundable Service Fee $30.93
      Total $529.93

      VIP All-Access

      Eat, drink, discover, do it all with this fabulous VIP Package which includes VIP tickets to all of the below events:

      - Santa Barbara Vintners' Wine Reception with Chef Nancy Silverton
      - Breakfast with Bree’osh
      - Choice of Panel Discussion: Farmers Turned Artisans or Sparkling Wine Panel Discussion & Tasting
      - Choice of Cooking Demonstration: Cooking Demonstration with Scratch Bar & Kitchen or Cooking Demonstration with Chef Christopher Rayman
      - Santa Barbara Farm-to-Table Luncheon with Chef Clark Staub
      - The French Chef in America: Julia Child’s Second Act
      - Craft Brewer’s Garden
      - Screening of "Julie & Julia"
      - Celebration of the Santa Rita Hills Dinner
      - Neighborhood Market Tour & Tasting

      Tickets are non-refundable

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Enjoy a locally-sourced Santa Barbara lunch on Bacara Resort & Spa's beautiful Ocean Lawn with Chef Clark Staub and wine partner Buttonwood Farm Winery & Vineyard. 


This enriching farm-to-table experience is to be prepared in a wood-fired stone oven by Chef Staub, owner of 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 Santa Barbara County's Buttonwood wine will complement your meal. Guest will enjoy a choice of: 2015 Sauvignon Blanc, Signature Blend; 2016 Syrah Rose; 2013 Pinot Noir, Sta. Rita Hills. Additional glasses of wine will be available for purchase. 


With your ticket purchase you can expect to experience a specially-crafted menu made with fresh, seasonal ingredients. Please note: as all of the ingredients for lunch will be sourced locally, the below menu below will change based on ingredient availability. 



Sample Menu


Morro Bay Oysters raw and Oysters al la Provençal


Slow-roasted Candy Onions with Black Olive and Almonds




Moules a la Mariniere from the Wood-Oven

Hope Ranch Oysters and Grilled Levain


Little Gems Salad with Fennel and Citrus



Pissaladiére Flatbreads

Onion, Garlic, Anchovy, Olive 


Poulet Roti Flatbread Style

Organic Wood Oven Roasted Chicken


Whole Local Fish Baked with Herbs



Reine de Saba

Chocolate Cake, Almonds, Coffee



 *A vegetarian menu will be also be available upon prior request


When & Where
Saturday, April 8, 2017
12:30pm - 2:00pm PDT
  • The Ocean Lawn at Bacara Resort & Spa
    8301 Hollister Avenue
    Santa Barbara, CA

Bacara Resort & Spa Presents: Santa Barbara Food & Wine Weekend 2017


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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