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🪕The Grand Wine Tasting 2026🍷

Thanks to @sbculinaryexperience for having us back!

Featuring
@jackkeough_music on guitar
@land.o.lilikoi on upright bass
@nosh_with_pete on banjo
@dannyelk on mandolin

@jessicacsheehy with the photos 📸💙

🪕The Grand Wine Tasting 2026🍷

Thanks to @sbculinaryexperience for having us back!

Featuring
@jackkeough_music on guitar
@land.o.lilikoi on upright bass
@nosh_with_pete on banjo
@dannyelk on mandolin

@jessicacsheehy with the photos 📸💙

🪕The Grand Wine Tasting 2026🍷

Thanks to @sbculinaryexperience for having us back!

Featuring
@jackkeough_music on guitar
@land.o.lilikoi on upright bass
@nosh_with_pete on banjo
@dannyelk on mandolin

@jessicacsheehy with the photos 📸💙

🪕The Grand Wine Tasting 2026🍷

Thanks to @sbculinaryexperience for having us back!

Featuring
@jackkeough_music on guitar
@land.o.lilikoi on upright bass
@nosh_with_pete on banjo
@dannyelk on mandolin

@jessicacsheehy with the photos 📸💙

🪕The Grand Wine Tasting 2026🍷

Thanks to @sbculinaryexperience for having us back!

Featuring
@jackkeough_music on guitar
@land.o.lilikoi on upright bass
@nosh_with_pete on banjo
@dannyelk on mandolin

@jessicacsheehy with the photos 📸💙

🪕The Grand Wine Tasting 2026🍷

Thanks to @sbculinaryexperience for having us back!

Featuring
@jackkeough_music on guitar
@land.o.lilikoi on upright bass
@nosh_with_pete on banjo
@dannyelk on mandolin

@jessicacsheehy with the photos 📸💙

🪕The Grand Wine Tasting 2026🍷

Thanks to @sbculinaryexperience for having us back!

Featuring
@jackkeough_music on guitar
@land.o.lilikoi on upright bass
@nosh_with_pete on banjo
@dannyelk on mandolin

@jessicacsheehy with the photos 📸💙

SBCE 2026 and The Grand Wine Tasting wouldn’t have been the same without the support of S.Pellegrino and Acqua Panna. Their premium waters provided the perfect palate cleansers, elevating every sip and bite during our Grand Wine Tasting. We are incredibly grateful for their partnership in making this year’s event an unforgettable experience! 🧡

We also want to send a massive thank you to the rest of our amazing sponsors who helped make this year unforgettable. Stay tuned over the next couple of months as we highlight and celebrate each of them right here!

Cheers to the community that feeds our passion. 🥂

#sbce #aquapanna #sanpellegrino

SBCE 2026 and The Grand Wine Tasting wouldn’t have been the same without the support of S.Pellegrino and Acqua Panna. Their premium waters provided the perfect palate cleansers, elevating every sip and bite during our Grand Wine Tasting. We are incredibly grateful for their partnership in making this year’s event an unforgettable experience! 🧡

We also want to send a massive thank you to the rest of our amazing sponsors who helped make this year unforgettable. Stay tuned over the next couple of months as we highlight and celebrate each of them right here!

Cheers to the community that feeds our passion. 🥂

#sbce #aquapanna #sanpellegrino

SBCE 2026 and The Grand Wine Tasting wouldn’t have been the same without the support of S.Pellegrino and Acqua Panna. Their premium waters provided the perfect palate cleansers, elevating every sip and bite during our Grand Wine Tasting. We are incredibly grateful for their partnership in making this year’s event an unforgettable experience! 🧡

We also want to send a massive thank you to the rest of our amazing sponsors who helped make this year unforgettable. Stay tuned over the next couple of months as we highlight and celebrate each of them right here!

Cheers to the community that feeds our passion. 🥂

#sbce #aquapanna #sanpellegrino

SBCE 2026 and The Grand Wine Tasting wouldn’t have been the same without the support of S.Pellegrino and Acqua Panna. Their premium waters provided the perfect palate cleansers, elevating every sip and bite during our Grand Wine Tasting. We are incredibly grateful for their partnership in making this year’s event an unforgettable experience! 🧡

We also want to send a massive thank you to the rest of our amazing sponsors who helped make this year unforgettable. Stay tuned over the next couple of months as we highlight and celebrate each of them right here!

Cheers to the community that feeds our passion. 🥂

#sbce #aquapanna #sanpellegrino

Still thinking about this incredible Santa Barbara Culinary Experience event with Chef Dom Crisp of Dom’s Taverna 🐟

Getting to see a whole lingcod broken down, prepped, and cooked up close gave everyone a whole new appreciation for the skill behind the process. What looked overwhelming at first became surprisingly approachable thanks to Chef Dom’s hands-on teaching style and attention to detail.

A huge thank you to Chef Dom and his team for sharing their knowledge and giving guests such a memorable experience in the kitchen. 🔥

#sbce #santabarbaraculinaryexperience #domstaverna

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
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#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
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#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
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#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
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#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Thank you @sbculinaryexperience @carlinkarr @mattkettmann @ryan_sohn@montescalifornia for this amazing experience at @rinconhillfarm and to @bobbystuckeyms for your words of wisdom (and signing my book)!! 🍷
.
.
#sbcevents #food #wine #health #cheers

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Il Gusto Della Riviera Menu:

Chef Daniel Kim | Antipasti
Kimchi Arancini, Perilla & Gamtae (Korean Seaweed)
Rincon Hill Farm Gem Avocado Caesar & Caviar
Korean Miso Bagna Cauda, Rincon Hill Farm Crudités

Chef Diego Moya | Crudo
Santa Barbara Ceviche Mixto
with hearth sofrito and passion fruit leche de tigre

Doro Princic 2022 Malvasia Istriana, Collio, Friuli, Italy

Chef Massimo Falsini | Risotto e Pane
L’Orecchio di Venere
Santa Barbara abalone, Luna Koshihikari rice, sweet peas, fava,
miso-beurre blanc

Phelan Farm 2023 Chardonnay, San Luis Obispo Coast, California

Chef Evan Funke | Pasta
Cjarsons
ragù d’anatra, cicoria ripassata, montasio

Due del Monte 2020 Rosso, Colli Orientali del Friuli, Friuli, Italy

Chef Meave McAuliffe | Meat
Wood-fired Ribeye
cortez bottarga butter, roasted spring vegetables, bagnetto verde

Raj Parr 2023 Nebbiolo, Santa Barbara County, California

Chef Ben Spungin | Dessert
Greek Yogurt Panna Cotta
candied kumquat, puffed wild rice, yuzu granita
assortment of petite four: chocolates, caramels, marshmallows

Vietti 2025 Moscato d’Asti, Piemonte, Italy

Sourdough with House Cultured Butter with Ogo Seaweed
in collaboration with Tehachapi Grain Project

Luretík Extra Virgin Olive Oi

Grillin’ up a good time! 🔥

On May 17th, as part of SBCE, we headed to the legendary Hitching Post 2 in Buellton for an unforgettable Santa Maria-style grilling workshop led by none other than Frank Ostini and his wonderful team! 🥩

Open-pit technique, that signature Central Coast flavor, and the secrets behind one of California’s most iconic BBQ traditions... Frank brought the heat (literally) and delivered a masterclass you didn’t want to miss. 😋

If you’re feeling left out, don’t worry. You can still stop by Hitching Post 2 and get yourself a taste of what makes this BBQ legendary. 🔥

#SantaBarbara #SantaMariaStyle #HitchingPost2 #sbce

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

Thank you to everyone who joined Chef Sam and the Marisella team in the kitchen for our recent hands-on focaccia making class in partnership with the @SBCulinaryExperience and the @JuliaChildfoundation for Gastronomy and the Culinary Arts.

From learning the techniques behind our signature focaccia to sharing an afternoon gathered around the kitchen, it was a meaningful way to connect through food, craftsmanship, and community. We’re grateful to everyone who spent the afternoon with us and proud to support organizations continuing to invest in Santa Barbara’s culinary and hospitality community.

📸: @cordellhurstphotography

#MarisellaSB #SantaBarbara #SBCulinaryExperience

What happens when you pair estate-grown wines with a French-inspired menu honoring Julia Child? A night we won’t soon forget.

We had the pleasure of teaming up with The Black Sheep in Santa Barbara for an intimate dinner as part of the Santa Barbara Culinary Experience. Chef Robert Perez crafted four stunning courses, each paired with one of our wines,from our CCOF-certified organic Bella Vista vineyard in Ballard Canyon to our historic Mt. Carmel vineyard in Sta. Rita Hills.

The room was full of energy, the food was incredible, and hearing our winemaker share the story behind each pairing, the terroir, the process, the “why” behind every pour,made the evening feel truly personal.

But what made this night even more meaningful? A portion of proceeds went to the Santa Barbara Culinary Experience, an annual celebration in partnership with the Julia Child Foundation that funds grants for local nonprofits working to strengthen our food system, from farm to table.

This is the kind of evening we live for. Great food, beautiful wine, genuine conversation, and giving back to the community that inspires everything we do.

Thank you to The Black Sheep, the Santa Barbara Culinary Experience, and every single guest who joined us. We’re already looking forward to the next one.

What an absolutely extraordinary week. The 2026 Santa Barbara Culinary Experience is officially a wrap, and we are still buzzing with gratitude, joy, and very satisfied appetites. 🍽️

Seven days of world class food, wine, farming, learning, and community. Seven days of Santa Barbara doing what Santa Barbara does better than anywhere else in the world. Every moment of it happened because of the incredible people who made this week possible.

This event does not exist without our event partners. The chefs, winemakers, farmers, restaurateurs, tasting rooms, and venues who opened their doors and poured their hearts into every experience this week are the reason guests left with full hearts and full stomachs. Santa Barbara County’s culinary and hospitality community is second to none, and you proved it all week long.

Our sponsors make the impossible possible, and our Advisory Committee helps shape everything we do behind the scenes. Your generosity, guidance, and unwavering commitment to this community allow SBCE to keep growing and thriving. We could not do this without you.

And our volunteers, where do we even begin. Every early morning setup, every guest check in, every question answered with a smile, it all mattered. You are the backbone of this event and the reason every guest felt so welcomed and cared for.

To our attendees and community, thank you for showing up with open minds and adventurous palates. You explored our farms during Meet the Farmer, raised your glasses at the Grand Wine Tasting at El Presidio, and filled every seat with the kind of energy and enthusiasm that reminds us exactly why we do this.

SBCE exists in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, a foundation that has granted more than $3 million to nonprofits supporting culinary education, food literacy, and professional development. Julia Child loved Santa Barbara, and this event honors that legacy every year.

This year was exceptional. And next year? We are already dreaming bigger.☀️

#sbce #santabarbara

Cheese the Day!

Our very own @sunnydoench (@futureperfectwine), @brit.zotovich (@dreamcotewineco), @samra_morris (@almarosawinery), @sonjamagdevski (@clementinecarterwines), and @annadelaski (@solminerwine) came together for an incredible evening of wine and cheese pairings at the Kimpton Canary Hotel rooftop, part of the Santa Barbara Culinary Experience.

Cheese Shop Santa Barbara’s Kathryn Graham curated the pairings, and Michelin-starred Chef Shibani Mone of Caruso’s at the Rosewood Miramar Beach brought her culinary expertise to the table.

What a night celebrating women in wine and food!

Read the full feature in our Bio

Credit: @ingridbostromphotography, @sbculinaryexperience , @juliachildfoundation , @lesliesdinaberg

Cheese the Day!

Our very own @sunnydoench (@futureperfectwine), @brit.zotovich (@dreamcotewineco), @samra_morris (@almarosawinery), @sonjamagdevski (@clementinecarterwines), and @annadelaski (@solminerwine) came together for an incredible evening of wine and cheese pairings at the Kimpton Canary Hotel rooftop, part of the Santa Barbara Culinary Experience.

Cheese Shop Santa Barbara’s Kathryn Graham curated the pairings, and Michelin-starred Chef Shibani Mone of Caruso’s at the Rosewood Miramar Beach brought her culinary expertise to the table.

What a night celebrating women in wine and food!

Read the full feature in our Bio

Credit: @ingridbostromphotography, @sbculinaryexperience , @juliachildfoundation , @lesliesdinaberg

Cheese the Day!

Our very own @sunnydoench (@futureperfectwine), @brit.zotovich (@dreamcotewineco), @samra_morris (@almarosawinery), @sonjamagdevski (@clementinecarterwines), and @annadelaski (@solminerwine) came together for an incredible evening of wine and cheese pairings at the Kimpton Canary Hotel rooftop, part of the Santa Barbara Culinary Experience.

Cheese Shop Santa Barbara’s Kathryn Graham curated the pairings, and Michelin-starred Chef Shibani Mone of Caruso’s at the Rosewood Miramar Beach brought her culinary expertise to the table.

What a night celebrating women in wine and food!

Read the full feature in our Bio

Credit: @ingridbostromphotography, @sbculinaryexperience , @juliachildfoundation , @lesliesdinaberg

Cheese the Day!

Our very own @sunnydoench (@futureperfectwine), @brit.zotovich (@dreamcotewineco), @samra_morris (@almarosawinery), @sonjamagdevski (@clementinecarterwines), and @annadelaski (@solminerwine) came together for an incredible evening of wine and cheese pairings at the Kimpton Canary Hotel rooftop, part of the Santa Barbara Culinary Experience.

Cheese Shop Santa Barbara’s Kathryn Graham curated the pairings, and Michelin-starred Chef Shibani Mone of Caruso’s at the Rosewood Miramar Beach brought her culinary expertise to the table.

What a night celebrating women in wine and food!

Read the full feature in our Bio

Credit: @ingridbostromphotography, @sbculinaryexperience , @juliachildfoundation , @lesliesdinaberg

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

Only the best of Santa Barbara Wine Country poured into one unforgettable day. 🍷✨ Celebrating the artistry, passion, and incredible local varietals that make this region so special at the 2026 Grand Wine Tasting Event.

Presented by @sbculinaryexperience in collaboration with @juliachildfoundation — where great wine, food, and community come together beautifully.

#sbculinaryexperience #seesb #santabarbarawinecountry #santabarbara #winetasting

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography

An unforgettable evening celebrating the power of hospitality, collaboration, and shared tables at Il Gusto della Riviera with @SBCExperience.

It was an honor to chair this extraordinary gathering in support of the 2025 Julia Child Award recipient, @bobbystuckeyms, alongside an incredible collective of chefs, sommeliers, vintners, farmers, and friends.

From the Retro Italian Riviera ambiance to the beautifully curated courses and wines, we aimed for every detail to reflect generosity, artistry, and passion.

Deep gratitude to our gifted chefs:
Massimo Falsini, Evan Funke, Daniel Kim, Meave McAuliffe, Diego Moya, and Ben Spungin—and to @rajatparr & @carlinkarr for the stunning wine program.

Special thanks to @jillandcoevents, @ambientevent, @oliviajoffrey, @rinconhillfarm, @margerumwines, @luretik, and every guest who helped bring this magical evening to life to celebrate wine, community, and the culinary arts. 🍋🍷✨

📸 @ingridbostromphotography