Tuesday, May 16, 2023

6-9 PM

3 PM or 3:45 PM for Farmers Market Add-on

bouchon, 9 W Victoria St, Santa Barbara, CA 93101

$150.00 For The Farmer and The Cook Dinner

$200.00 for Farmers Market Add-On and The Farmer and the Cook Dinner

*Ticket price does not include restaurant gratuity and processing service fees.

This event is sold out! Join our waitlist.

Join us for an unforgettable evening at bouchon, where we celebrate the harmonious relationship between the region’s farmers and finest restaurants. Indulge in a four-course meal that showcases local ingredients and wine country cuisine, two things that Julia Child adored.

Your evening will start on bouchon’s outdoor dining terrace with hors d’oeuvres and paired wines from Liquid Farm and Margerum Wine Company. As the sun sets you will transition to the main dining room and choose from an incredible menu of specialty seasonal dishes prepared for this event.

During the evening you’ll get to hear from local farmers Chris Cadwell of Tutti Frutti Farms and Jason Avila from Avila and Sons Farms along with our local winemakers Doug Margerum of Margerum Wine Company and James Sparks of Liquid Farm. Last but not least, bouchon’s Executive Chef Nate Van Etten will share his inspirations for the night’s menu.

Prior to dinner, guests have an opportunity to join bouchon’s chef for an interactive shopping experience at the Santa Barbara’s Certified Farmers Market. Meet local farmers, as chef buys provisions for the evening’s meal and shares his approach to crafting wine country cuisine. This is an additional add-on to your ticket and spots are limited.

Reserve your seat for an unforgettable evening of exquisite food, rich conversation, and excellent wine, as we celebrate the vibrant flavors of Central California’s bountiful produce!

MENU

Hors d’oeuvres

Tomato Tartlet

Green Tutti Frutti Farms green heirloom tomato

Fruit Shooter

with Avila Farms passion fruit, caviar lime, & grapefruit

Nut & Berry Bite

Avila Farms almond butter and market berry jam on brioche

Firsts

Choice of:

Market Potato-Leek Purée

with crispy leek and chive oil garnish

Market Heirloom Carrot & Savoy Spinach Salad

with burrata, roasted pepitas, carrot top-chervil chimichurri, toasted cumin & coriander

Warm Avila Farms Pecan & Point Reyes Blue Cheese Tart

with sweet pickled Avila Farms cherries, candied Avila Farms almonds, & avocado honey

Mains

Choice of:

Pan-Seared Fresh Pacific Sea Bass

with Tutti Frutti Farms sugar snap peas & roasted fennel, baby potatoes, & caper beurre blanc

Maple-Glazed Duck Breast & Confit

with market succotash, fava bean tendrils, & port-thyme demi-glace

Braised Short Rib

with market mushrooms and kale pesto risotto, charred asparagus, & braising jus

Dessert

Warm Strawberry Upside-Down Cake

with McConnell’s Strawberry ice cream, chocolate ganache, & berry coulis

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.

Attendees must be 21 years of age or older with a valid photo ID to enter this event.

Fresh, local ingredients, prepared with care. Excellent wines that reflect the quality and character of our region and work in concert with the cuisine. Warm, inviting ambience with engaging service at a relaxed, leisurely pace. This is bouchon. We source our ingredients using an “as-fresh-and-as-local-as-possible” approach, with fish from the Santa Barbara Channel and produce from the surrounding countryside. We then take into account how these flavors can be presented with our local wines.

Nate Van Etten, Executive Chef at bouchon

Born in Denver and raised in a large, poor family, my 1st job as a cook was at KFC when I was 16—I didn’t even know what fine dining was until my 20s. My friend and mentor Chef Robert Dixon was instrumental in helping me hone my craft over the ensuing 14 years during which time I realized my obsession of food and everything kitchen-related was definitely the career path I was meant to follow.

In 2019 I joined the bouchon staff where under chef Murphy I learned teamwork, self-discipline and the framework of wine country cuisine. My passion now is to create a culinary culture at bouchon that both excites our guests and inspires others who want to learn and share our culture through food.

Tutti Frutti Farms is a family-run business located in Central California. A 5th generation farmer, Chris Cadwell and his family began farming on 14 acres of hillside property in Carpinteria, starting with a variety of fruit trees. After naming the farm “Tutti Frutti” – Italian for ‘all fruits’ – they soon branched out into growing produce for the coastal communities of Southern California. From the start, Tutti Frutti Farms utilized organic growing practices and continue to follow those guidelines today. In fact, all Tutti Frutti produce is CCOF certified.

Avila and Sons Farms is owned by David and Naede Avila in Hanford, California.  The farm primarily grows fruits and nuts which they sell fresh and dried at farmer’s markets and online. In 1969, David Avila began his own independent farm, growing a variety of fruits and nuts, primarily pistachios and apricots. When David married Naede in 1974, they combined each of their own family’s farming techniques and created what is now Avila and Sons Farms, raising their four sons as well. The farm is 40 acres and grows pistachios, walnuts, peanuts, almonds, peaches, nectarines, apricots, cherries, plums, figs, grapes, apples, persimmons, pomegranate and now nut butters.

James Sparks, Winemaker for Liquid Farm

James, a native of Idaho, initially worked with Liquid Farm wines via Dragonette Cellars, where his winemaking career started in 2009. Prior to that he grew up surrounded by a family of bakers. Since baking and wine making involve many similar processes, James has been perfecting his talent for precision, organization and creating exceptional taste and quality for many years.

Doug Margerum, Owner/Director of Winemaking at Margerum Wine Company

Doug started his food and wine explorations while traveling with his parents at age 14 in France. His passion for food and wine was enhanced as he worked in restaurants as a cook and server throughout his high school and college years. Coinciding with his graduation from UCSB in 1981, his family purchased Wine Cask in Santa Barbara – which quickly expanded to include a simple bistro adjacent to the existing wine store. In 1994 Wine Cask became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold Wine Cask in 2007 after deciding to devote all of his energies to wine making. MARGERUM WINE COMPANY was established in 2001. Doug’s philosophy is to return to wine making in its previous form of production – handcrafted and personal. In addition to Margerum & BARDEN wines, Doug is also the winemaker/consultant for Happy Canyon Vineyards, Rancho Boa Vista, La Encantada Vineyards and Paradise Springs of Santa Barbara.

Full Bio here.

Thank you to our Sponsors!