juliaJune 6th – 8th, 2014

Join Santa Barbara County’s top culinary talent for three unforgettable days of food and wine. Set within the luxurious surroundings of Bacara Resort, the Santa Barbara Food & Wine Weekend celebrates Julia Child’s lifelong passion for learning, love of eating well and appreciation for Santa Barbara’s coastal bounty.

For room reservations, please call (855) 456-6800. Please click here to view the event brochure.

A portion of the proceeds will benefit The Julia Child Foundation for Gastronomy and the Culinary Arts.

Photo credit: Paul Child, Schlesinger Library, Radcliffe Institute, Harvard University

 

    Opening Reception & Screening – Friday, June 6th

    5:30 pm to 6:30 pm – The weekend begins with a lovely wine reception presented by the Santa Barbara County Vintners’ Association. Sample more than 40 varietals by the region’s top winemakers. In addition to wine, each table will include a culinary tasting personally selected for that winery by Bacara’s Executive Chef David Reardon.

    Participating local wineries include:

    • Toretti Family Vineyard
    • Dierberg and Star Lane Vineyards
    • Pali Wine Company
    • Pence Ranch
    • Buttonwood Farm Winery & Vineyard
    • Grassini Family Vineyards
    • Sevtap
    • Demetria Estate
    • Martian Ranch & Vineyard
    • Stone Pine Estate
    • Ken Brown Wines
    • Lafond Winery
    • Larner Vineyard & Winery
    • Kaena
    • Rideau Vineyard
    • Melville Vineyards

    6:30 pm to 7:30 pm – Welcome remarks from The Julia Child Foundation Chairman Eric W. Spivey & Bacara General Manager Kathleen Cochran followed by a special video tribute of “Kitchen Wisdom” in the resort’s Screening Room.

    Geoffrey Drummond, Julia Child’s former TV director and producer, will present the screening which offers a retrospective of television clips and celebrity guest interviews that pay homage to the beloved godmother of cooking. Adding to the screening experience will be complimentary GMO free, gluten free and vegan popcorn by Santa Barbara Popcorn Company.

    After the screening, join Geoffrey Drummond, Todd Schulkin, Executive Director of The Julia Child Foundation, and Anne Willan, James Beard award-winning author, culinary historian and Founder of La Varenne Cooking School, for Q&A with the audience.

    $75 per person, space is limited.
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    About Santa Barbara County’s Famed Wine Region

    Santa Barbara County is different than any other winegrowing region in California. Here, the east-west orientation of the coastal mountains forms valleys opening directly to the Pacific Ocean. This unique topography allows the flow of fog and ocean breezes to shape distinct microclimates, perfect for the cultivation of classic grape varietals and world class wines.

    The 50 miles stretching from Point Conception to Rincon constitutes the longest east-west traverse of shoreline from Alaska to Cape Horn. Here, the Santa Ynez and San Rafael Mountains form a unique coastal range – the inland ebb and flow of fog and ocean breezes make the region one of the coolest viticultural areas in California. This means that the fruit has an unusually long “hang time” on the vine, allowing it to fully develop the acids, flavors and tannins needed to produce wines of distinctive character.

    The region has many microclimates, with climates influenced by proximity to the Pacific Ocean. Cool and moderate temperatures toward the west changes to warm daytimes and cold nights to the east. There are five official appellations: Happy Canyon of Santa Barbara, Santa Maria Valley, Santa Ynez Valley, Ballard Canyon and Sta. Rita Hills. Within the broad Santa Barbara County designation are several other micro-regions – these include the Los Alamos Valley region, the Los Olivos District and the Santa Maria Bench. Slightly less than half of the grapes grown in Santa Barbara County are used by local vintners, with the balance exported to wineries outside the area.

     

    About Geoffrey Drummond

    Geoffrey Drummond is a producer/director of cooking and culinary travel programs for television. Geof’s film career began at Time Life Films as a writer of the TV science series, The World We Live In, and he eventually became its producer.

    He next co-founded and was president of Saga Communications Group, an international film and television production company. Saga produced numerous award-winning films including the cult classic, My Dinner with Andre. Under his own independent banner, Drummond went on to produce numerous television series such as Garrison Keillor’s The Prarie Home Companion, Disney’s concert series Going Home, but mostly, he developed and produced, cooking shows. This includes his long time collaboration with Julia Child, [and Jacques Pepin], as well as America’s Test Kitchen, Lidia Bastianich, Michael Chiarello, Joanne Weir and currently, the Emmy Award winning series Avec Eric with Eric Ripert.  After 22 years, Geof retired as President of A La Carte Communications, [which he co-founded in 1990], in order to devote his time and energy to Autumn Generation Foods, an open source platform which is focused on the issues, problems and opportunities related to food, nutrition, health and aging.
    Geof has received numerous professional awards and honors for producing: his shows have been awarded a total of 9 National Emmy Awards and seven James Beard Awards. He graduated from Cornell University and graduate school at Stanford. He has served on the boards of the Yale New Haven Children’s Hospital, the American Institute of Wine and Food and the Pilobolus Dance Company. Geof and his wife, the artist Barbara Thomas, reside in East Hampton, New York.

     

    About Anne Willan

    Anne Willan, founder of La Varenne Cooking School, is recognized as one of the world’s preeminent authorities on French cooking.  She was inducted into the James Beard Cookbook Hall of Fame for her “body of work” in 2013. Anne has more than 50 years of experience as a teacher, cookbook author, culinary historian and food columnist. She has written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in her 26-part PBS program. Anne’s book, The Country Cooking of France (Chronicle Books, 2007), won two James Beard Cookbook Awards and The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press, 2012), has received many accolades, including the Gourmand Hall of Fame Award and the Jane Grigson Award from the International Association of Culinary Professionals. Anne’s memoir, One Soufflé at a Time: A Memoir with Recipes, was released by St. Martin’s Press in 2013.

    Born in Newcastle, England, Anne received her master’s degree from Cambridge University, then studied and taught cooking in London and Paris before moving to the United States and becoming a citizen in 1973. Early in her career Anne was an associate editor of Gourmet and food editor of the Washington Star newspaper. She wrote food columns for the Los Angeles Times and Tribune Media Services International from 1994-2010. Anne was elected to the Who’s Who of Food and Beverage in America in 1986 and was honored in 1995 both as Grande Dame of Les Dames d’Escoffier International and with the Silver Spoon Award from Food Arts magazine. In 1999, the International Association of Culinary Profes­sionals recognized Anne with its prestigious Lifetime Achievement award, and in Australia she was elected to the World Food Media Hall of Fame. In 2000, Bon Appétit named Anne, Teacher of the Year, and in 2000 the Philadelphia Book and Cook Festival honored her with their Toque Award.

    Anne is currently an honorary trustee of the International Association of Culinary Professionals’ Culinary Trust and serves on the Advisory Council of The Julia Child Foundation, as well as on the Advisory Board of Zester Daily, a website reporting on the culture of food and drink around the world.  She was President of the IACP from 1990-1991 and Treasurer of the IACP Foundation from 1999-2003.

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    Neighborhood Tasting – Sunday, June 8th

    11 am to 2 pm

    Explore Santa Barbara County’s most talked about culinary neighborhoods within the beautiful surroundings of Bacara’s oceanfront Miró lawn.

    Each area will highlight the neighborhood’s best, including chef and farmers’ market tastings presented by the Santa Barbara Certified Farmers Market Association. At 11:30 a.m., a mini farmers’ market tour with Anne Willan, James Beard award-winning author and culinary historian, will also be available.

    Taste your way through the region’s top up-and-coming dining destinations, including:

    • Los Alamos
      • Full of Life Flatbread
      • Casa Dumetz Wines
      • GoGi Wines
      • Ampelos Wines
    • The Funk Zone
      • The Lark
      • Figueroa Mountain Brewing Company
      • Santa Barbara Popcorn Company
      • Chocolate Maya
    • Arts District
      • Sama Sama Test Kitchen
      • The Juice Club
      • il Fustino
      • Mesa Salsa Company
      • Ellwood Canyon Farms
    • The Presidio
      • Restaurant Julienne
      • Pascale’s Kitchen
      • Pacific Pickle Works
      • Fat Uncle Farms
    • Milpas Street
      • McConnell’s Fine Ice Cream
      • Deux Bakery
      • Mesa Salsa Company
    • Old Town Goleta
      • Fairview Gardens
      • Goodland Kitchen and Market
      • Goodland Chai

     

    Additional restaurants and artisans will be added soon. Admission is $50 for adults (includes one glass of Figueroa Mountain Brewing Company beer) and $20 for kids 15 and under.

    A cash bar will be available for additional beverages.

     

    Santa Barbara Bacara Culinary Event

    Guest Room Accommodations

    Enjoy a culinary weekend at Bacara with an overnight stay during the festival. Bacara’s “Food & Wine Weekend Package” includes:

    • Two-night stay at Bacara Resort & Spa on June 6th & 7th
    • Two tickets to the opening night Wine Reception & Kitchen Wisdom Screening on June 6th
    • Two tickets to the Sunday Neighborhood Tasting on June 8th
    • Valet parking

    Price starts at $515 a night (normally $657 if purchased separately). Reserve a terrace or signature suite and enjoy a complimentary gourmet welcome basket by Isabella Gourmet Foods featuring our favorite local artisan food products. Advanced reservations are recommended.

     

    Extend Your Stay

    To extend your stay beyond the two nights, a special guest room rate of $360 (normally $450) is available on Thursday, June 5th and/or Sunday, June 8th.

     

    A $25 daily hospitality services fee will be added and includes a bottle of select wine, two bottles of water, use of the resort’s spa and fitness center, basic Internet access and in-room coffee.

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    The Julia Child Foundation

    The Julia Child Foundation for Gastronomy and the Culinary Arts was created by Julia in 1995 to continue to advance matters she valued. The Foundation’s mission is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a grant-making, non-profit which primarily funds research and scholarships for professional culinary training as well as other activities in the fields of gastronomy and the culinary arts. Through the organizations and programs it supports, the Foundation continues to foster Julia’s lifelong love of learning, her far-reaching impact as a teacher and mentor, and her passion for gastronomy and the culinary arts.

    To learn more about Julia Child’s legacy and the Foundation, please watch this video:

     

    For more information about the Foundation, please visit www.juliachildfoundation.org.

    For more information about the organizations the Foundation supports, please visit: http://www.juliachildfoundation.org/grants

    Julia Childs Foundation

    Event Partners

    Bacara Resort & Spa extends its deepest gratitude to our Event Partners:

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    Featured restaurants, artisans and purveyors:

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    Contact Us

    For questions about guestroom reservations, please call 855-456-6800 or email reservations@bacararesort.com.

    For all other inquiries, please contact Anne Stephany, Director of Marketing & Communications, at 805-571-3186 or astephany@bacararesort.com.

     

    Volunteers Welcome

    If you are interested in volunteering at any of the weekend events, please contact Anne Stephany at astephany@bacararesort.com.

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