Each event includes reception and three-course dinner with wine pairings, inclusive of tax and gratuity.
Three of Santa Barbara’s most talented chefs have partnered to tempt diners with three “crave”-worthy three-course dinner experiences at three distinctive restaurants throughout the city during epicure.sb in October. Join executive chefs James Siao of Finch & Fork, Brandon Hughes of Wine Cask and Alessandro Cartumini of Bella Vista at the Four Seasons Biltmore for a special collaborative menu at each unique location, comprised of seasonal farmers market creations by the trio and their teams in their respective signature culinary styles. Each evening begins with an al fresco reception featuring hors d’oeuvres and wines from a notable local winemaker, after which guests will indulge in an intimate dinner complete with pairings from the same label. Seating is limited to 50.