The Feast of Apicius

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Respond by 2:00 PM on 10/15.

39 spots left.

Price: $50.00 /per person
Location image of event venue


Join us for another fabulous annual event wine-paired appetizers specifically created by chef and winemaker teams!

All proceeds benefit the Santa Barbara Museum of Natural History, including their stellar Santa Barbara Wine + Food Festival ( and their science programs for kids.

The festival is named after the extraordinary epicure, Marcus Gavius Apicius, a Roman of the 1st century AD. His hedonistic and encyclopedic knowledge of, and passion for, the finest cuisine inspired the world's first cookbook "De Re Coquinaria".

Wealthy Romans were notorious for their excessive consumption and love of lavish and elaborate feasting. Perhaps the most extreme epicure was Apicius who truly lived to eat. He spent his fortune searching for the most exotic foods and poisoned himself when he could no longer support his appetites. The world’s first cookbook “De Re Coquinaria” (On the Subject of Cooking) was compiled in his name posthumously.

Tertullian called Apicius “the patron saint of cooks”. His eponymous cooking school researched ingredients—the rarer the better—and prepared with complex spices and sometimes laborious techniques. His passion for high quality cuisine made him one of history’s great epicures. In honor of his devotion to outstanding cuisine, we’ve named our food-and-wine paired celebration of food after him.

After sampling the wines and specific-wine-paired appetizers, chefs will compete in a cook-off for a panel of judges who will award "Most Creative" and "Tastiest".

Guest Judges:
Krista Harris, Publisher Edible Santa Barbara
Hana-Lee Sedwick, Writer/blogger on wine and food
3rd Judge to be confirmed Aug. 15th

Read about last year's event in this very complimentary article from the Independent entitled "Inside Wine Holds Superb Wine & Food Pairing Event":

Also, this article that describes some of the mouth-watering pairings we enjoyed last year:

Our top-notch line-up--a baker's dozen (13) in all:
Chefs/Food Purveyors:
Chef Jean Michel Carre - Chocolats Du CaliBressan
Chef Pete Clements - Pete Clements Catering
Chef Soemi Caramel - Due Lune (Tre Lune’s new sister restaurant)
Anna and Donatella - Le Sorelle (importer luxury Italian foods)
Chef Weston Richards - Les Merchands
Chef Michael Hutchings - Michael’s Catering
Chef Nimita Dhirajlal - Nimita’s Cuisine
Chef Drew Terp - Pico Los Alamos
Chef Mossin Sugich - Santa Barbara Yacht Club
Chef Randy Bublitz - head of the SBCC School of Culinary Arts
Chef Oscar Ledesma - The Little Door
Chef Renato Moiso - Via Maestra 42
Bruce and Diane Steele - Winfield Farms (100% natural Mangalitsa pork and produce)

Winemaker Richard Sanford - Alma Rosa Winery
Winemaker Bryan Babcock - Babcock Winery
Winemaker Fred Brander - Brander Vineyard
Winemaker Sandy Newman - Cebada
Winemaker Coby Parker-Garcia - El Lugar/Claiborne & Churchill
Winemaker Bradley Long - Grassini Family Vineyards
Grimm’s Bluff - checking on winemaker
Winemakers Lane Tanner & Will Henry - Lumen
Winemaker Dieter Cronje - Pres’quille
Winemaker Larry Hogan - Sagebrush Annie’s
Santa Barbara Winery - checking on winemaker
Windrun - winemaker to confirm in August

Wearing a toga is optional. To see how to make a toga from a sheet, view the videos below. (Meetup hides external links, so I inserted two spaces after the "//". Remove spaces for the correct URL).

Woman's: https://

Men's (viewing this also good for a laugh): https://

RSVP today!