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Philosophy of Food 2013 - SBCC Gourmet Dining Room

Professor Joe White
Philosophy Professor Joe White
Chefs Bublitz and Rapp
Chef Randy Bublitz and Chef Stephane Rapp

A gorgeous meal was prepared by Chefs Bublitz and Rapp, with the help of a team of culinary students at the School of Culinary Arts and Hotel Management at Santa Barbara City College.

Professor Joe White educated and entertained us with his explanations of the trends in philosophy over the last several decades and how these trends influenced the marvelous dishes we were enjoying.

culinary school Santa Barbara City College culinary school Santa Barbara City College

The delicious wines were generously donated by Bill and Carol Foley of the Foley Food & Wine Society:

2010 Sebastiani Carneros Roussanne
A crisp and refreshing wine with notes of early-picked peach and tropical spice. The zingy, cool-climate profile made it a perfect match for the smoked salmon appetizers.

2011 Foley Johnson Estate Bottled Sauvignon Blanc, Rutherford
A textbook Napa Sauvignon Blanc, the floral aromatics and peach and apricot flavors complemented the salad of roasted beets and smoked trout.

2009 Three Rivers Winery Cabernet Sauvignon
This 90 Point Walla Walla, OR cab with traces of black cherries, plums, cloves, tobacco and spices was paired with the tender and tasty veal chop with porcini glaze.

2009 EOS Botrytised Semillon, Chalk Hill
Full of aromas and flavors of baked apple, nutmeg, cinnamon, and honey, this wine was balanced with acidity and was paired with the cheese plate, including a brioche filled with molten St Andre cheese. Fabulous!

The last course was a decadent chocolate-Chocolate torte.

Professor Joe White
Chefs Randy and Stephane created an amazing gourmet dining experience--kudos also to the culinary students at SBCC!
Chefs Bublitz and Rapp
Chef Randy Bublitz and Chef Stephane Rapp