Executive Chefs Cooking Demonstration, Wine Tasting, and Cookbook Signing
Monday, October 13, 2014
Join us in The Kitchen at the Santa Barbara Public Market for an exclusive cookbook signing and food demonstration event featuring three of Santa Barbara's top chefs: Executive Chef Matthew Johnson of the Stonehouse restaurant at the San Ysidro Ranch resort, Executive Chef Alessandro Cartumini of Four Seasons Resort The Biltmore and Executive Chef Vincent Vanhecke of the Valley Club of Montecito. Learn how to recreate top chef masterpieces at home while sipping wine pairings provided by Touring & Tasting and Westerly wines.
Our sold-out cookbook: Santa Barbara Culinary Arts: A Taste of Santa Barbara’s Culinary Bounty highlights 62 top recipes from Santa Barbara County. A limited quantity of cookbooks will be on sale at the event for $25 + $2 sales tax. Have your cookbook signed by our "celebrity" chefs and cookbook editor and designer Tama Takahashi.
Cookbook proceeds support annual student scholarships at the School of Culinary Arts at SBCC: the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child. Thank you to the Berry Man, Inc. for sponsoring this event!
Chef Matthew Johnson of the Stonehouse restaurant at the San Ysidro Ranch resort creates his dishes from organic herbs and vegetables grown onsite. The San Ysidro Ranch is on the short list of Santa Barbara’s most rarified establishments (JFK and Jackie honeymooned here) and it is a recipient of Wine Spectator’s Grand Award. Chef Matt recently was asked to cook for the James Beard Foundation in NY, where he used San Ysidro Ranch produce, including Meyer lemons for his menu.
Alessandro Cartumini is Executive Chef at Four Seasons Resort The Biltmore Santa Barbara, where he has brought fresh California coastal cuisine to its four oceanfront restaurants and lounges as well as its pools, catering services and 24-hour in-room dining. His menus are built around a philosophy of creating uncomplicated, farm-to-table food that is both health conscious and perfectly flavored. They also reflect Cartumini’s passion for fresh pasta, which is made daily from scratch in the Resort’s kitchens. Chef Cartumini will be cooking at the prestigious James Beard Foundation in October.
Executive Chef Vincent Vanhecke of the Valley Club of Montecito is also Adjunct Faculty at the School of Culinary Arts at Santa Barbara City College. In addition, he is a contributing writer to Reboot with Joe. His work experience includes being Executive Chef at the El Encanto Hotel, at the Inn at Perry Cabin in St Michael's, Maryland and Premier Sous Chef at the Boodles Club London.
Price: $32.00/per person ($30 + $2 processing fee)
Please join our group of food professionals and food enthusiasts!
Consider joining the Santa Barbara Culinary Arts group: your yearly membership gives you discounts on our events and a portion is used for our endowment fund for culinary students.
Your support of the Santa Barbara Culinary Arts will help us: