Friday, May 19, 2023

5:30-8 PM

Apples to Zucchini Cooking School, 2300 Garden Street, Santa Barbara, CA 93101

*Ticket price includes Sunstone wines, cheese, and a cooking class.

Class Cost: $65.00

This event is sold out! Join our waitlist.

Kick off the weekend with a classic french meal, and one of Julia Child’s favorites, moules marinières, or mussels in white wine, garlic & herbs..

Start the evening with homemade shrimp sliders from Chef Amy Baer Robinson who will teach you to make moules marinières from start to finish. First, you will learn how to properly clean Hope Ranch mussels, locally sourced from the Santa Barbara Channel. Next, you will build a flavorful sauce featuring garlic, herbs, white wine, and of course, just a touch of butter in true Julia Child fashion. In small teams guests will prepare this easy and flavorful dish to perfection; resulting in tender, plump, juicy, mussels and a delicious sauce perfect for dipping fresh baked bread. End the evening with a communal dinner with fellow classmates in the kitchen. This cooking class is perfect for seafood lovers and anyone looking to expand their culinary skills. We hope you can join us!

*Children 10 and older are welcome. Must be accompanied by an adult.

Each class will include local Santa Barbara wines and cheese for guests to enjoy during the lesson.

A portion of the proceeds from the Taste of Santa Barbara will benefit the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts.

Amy Baer Robinson

A California native who lived in New York City for over a decade, Amy Baer is a personal chef and co-founder of Epicurean Santa Barbara, a private club that offers culinary experiences, exploration and education in the Santa Barbara area. Amy’s culinary style features classic flavors and techniques of Italy, France and the Mediterranean, as well as contemporary California cuisine. She loves the traditions of the the old world, and thrives on implementing modern techniques and creating unique dishes that delight and enlighten her guests. Her training started in the New York City food scene, and continued at the Institute of Culinary Education in Pasadena, and prominent restaurants around Southern California and the Central Coast.

During her time in LA she was given the incredible opportunity to work with Wolfgang Puck and his culinary team for the 92nd Governor’s Ball and Oscars Red Carpet. She also staged at Chef Evan Funke’s renowned restaurant Felix, Scratch Kitchen’s Leviathan, and also worked with Chef Justin Werner at TRUST in Santa Ana, who’s resume includes Noma while it held the title of “Best Restaurant In The World”. Locally, she provides dinners and chef services for many of Epicurean Santa Barbara’s events, and curated dining experiences to clients all along the Central Coast.

Apples to Zucchini Cooking School brings people together over shared meals by teaching children, teens, and adults how to prepare delicious, nutritious, affordable meals made from seasonal and local ingredients. Our adult classes are about the techniques, flavors, creativity, and fun of good cooking.