May 16 | 6PM| 9 W Victoria St, Santa Barbara, CA 93101

The Farmer & The Cook

Tuesday, May 16, 2023

6-9 PM

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

$150.00 , $200.00 for Farmers Market Add-On

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

Experience Santa Barbara County’s entire food system in action, as we learn about the relationship between the region’s farms and finest restaurants, while enjoying its incredible culinary bounty.

Join us for a four-course dinner at bouchon highlighting Santa Barbara’s farm to table wine country cuisine that Julia Child loved so much.

The night begins on bouchon’s patio with wine, passed hors d’oeuvres, and a conversation between Executive Chef Nate Van Etten and local Santa Barbara County producers moderated by Todd Schulkin, host of the Inside Julia’s Kitchen podcast on Heritage Radio Network.

Next, join us in bouchon’s dining room to enjoy a multi-course meal showcasing the region’s freshest local ingredients expertly paired with wines from Liquid Farm and Margerum Wine Company.

*Limited tickets will be sold for the following add-on experience:

Prior to dinner, 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.

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.