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The Edible Santa Barbara Supper Club brings together a small group of people for prix fixe dinners at one of the restaurants in our dining guide.
Dinners take place at least once a quarter, and we pick a different restaurant each time. It’s a great opportunity to enjoy a meal and conversation with like-minded individuals. The publishers of Edible Santa Barbara host each dinner—expect relaxed conversation about food, farms and life around Santa Barbara County. And, as you should expect from foodies, there’ll be plenty of discussion about what we’re actually eating.
At the next Supper Club we will experience the following multi-course meal from Chef Brandon Hughes of the Wine Cask.
Sold Out
Tuesday, November 15th
at the Wine Cask
in Santa Barbara
5:30-6:00pm arrival, 6:30pm dinner
First Course
Bitter Greens & Dates Salad
BD Farms bitter greens, dates, shaved prosciutto
Muscat-garlic vinaigrette
Margerum ‘Klickitat’ Pinot Gris
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Main Course
Grilled Marinated Rack of Lamb
mushroom gnocchi, asparagus and winter truffle salad
Qupé Grenache
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Dessert
Pumpkin Doughnuts
candied walnuts, caramel sauce, cinnamon ice cream
Santa Barbara Winery Late Harvest Reisling
Chef Brandon Hughes
‘American Riviera Cuisine’
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