Saturday, June 7 from 6 to 9 p.m.
Bacara is pleased to open its famed 12,000-bottle Wine Cellar for an elegant dinner masterfully paired with local wine treasures by Santa Barbara’s only Master Sommelier Brian McClintic. The evening begins with a champagne reception followed by an exquisite four-course tasting menu by Miró Chef Johan Denizot. Each course will be paired with McClintic’s favorite local wine, all rated 95 points or above.
Set within the luxurious surroundings of the 12,000-bottle Miró Wine Cellar, imported French stones, original artwork, rustic candelabras and a grand fireplace will create the unmistakable allure of a dining along the Iberian Peninsula. Adding to the ambiance will be stunning floral displays by the resort’s Creative Director Lorrene Balzani.
6 to 7 p.m. - Champagne and hors d’oeuvres reception on the Miro Terrace.
7 to 9 p.m. - Exquisite four-course tasting menu by Miro Chef Johan Denizot, elegantly presented by Bacara’s Creative Director Lorrene Balzani in the Miro Wine Cellar. Each course will be masterfully paired with renowned Santa Barbara County Vintners’ Association wine selections rated 95 points or above by MS Brian McClintic.
Space is very limited. $250 a person.
About Brian McClinitic
While McClintic has a firm grasp on all things wine (he is the subject of the 2013 documentary film, SOMM, which chronicles his journey to the elusive Master Sommelier title – becoming the 107th in the U.S. to achieve this honor), everything else about his persona and approach to the mysterious world of wine quickly dispels other images that have been portrayed and turns them into myths. A published author with the Guild of Sommeliers and a 2010 Top Somm finalist in the U.S. Sommelier Championship, Brian McClintic’s goal is to share his extensive knowledge in easy-to-understand terms in an environment that encourages a sense of community.
After pursuing careers in baseball and screenwriting, McClintic found his calling in the hospitality industry, working in major restaurants in Los Angeles and San Francisco as a wine rep. It was while working at The Little Nell Resort in Aspen, his nose for wine took a definitive due north course and pointed him toward the elusive, challenging direction of becoming a sommelier. A chance encounter in San Francisco brought him together with Eric Railsback and changed the course of both their lives and careers. They spent nine weeks together talking about wine, the restaurants and wine bars they’d seen over a collective 25 years in the hospitality industry and imagining the perfect project they could create together. They hatched a business plan and quietly began working toward that goal.A serendipitous phone call from Sherry Villanueva quickly transformed their concept from one that existed in writing into a burgeoning vision that is becoming a Santa Barbara reality. Villanueva’s sensibilities and ideas so complement their own, that Les Marchands Wine Bar & Merchant is destined to become a destination for visitors and locals alike who are seeking a communal locale to share food and wine without pretense or intimidation.
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