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Immerse yourself in fun, food, and of course our delicious estate wines at one of our upcoming club or community events.
Join us for a luxury Sunset Cruise aboard the legendary Santa Barbara Channel Catamaran.
Glide through the calm waters of Santa Barbara and experience the spectacular views of the
Harbor and Montecito. Enjoy Library Wines from the Foley Food + Wine Society - Foley Family
Wine Partners, heavy appetizers, the soulful sounds of Live Calypso Music and exquisite
culinary creations that are paired perfectly for this unique event.
Toast with friends on board as you take in the best view of Santa Barbara.
Sunday, October 12, 2014
4:30 – 7:30PM
4:30PM Embark at Sea Landing – Santa Barbara Harbor
4:30PM Welcome Reception and Live Calypso Music
5:30PM Set Sail
7:30PM Sunset on the Harbor
Grilled Seafood Salad
Spicy Tuna Tartar
Endive Boats with Marinated Vegetables
Duck Confit Sliders/Asian Slaw
Lamb Chops with rosemary, lavender, sugar and red wine vinegar rub
Roasted Blue Cheese and Bacon Oysters
Connoisseur Club Members $85 | FFW Club Members $100 | FFWS Members $125
The Crew at the Foley Food + Wine Society look forward to welcoming you aboard!
Space is limited so reserve your space now.
Contact Lila Brown at firstname.lastname@example.org, 805-968-1614 or in the Foley
Food + Wine Society Tasting Room at the Bacara Resort
Firestone Vineyard invites you to join us for an intimate dinner in our estate winery barrel room on Saturday, November 1st, 2014 from 5 to 8 pm. Come enjoy a traditional Italian Thanksgiving with Chef Leonardo Curti of Trattoria Grappolo as you dine among fellow wine enthusiasts at one dramatic table. Guests will enjoy a four-course meal, thoughtfully paired with Firestone wines by winemaker Paul Warson, to complement each course.
Crostone Autinnale Aromatizzato al Tartufo
Toasted country bread served with artichokes, porcini mushrooms, roasted leek and sliced black truffle
PRIMO PIATTO/FIRST COURSE
Tortelloni di Zucca
Homemade pumpkin ravioli in walnut bitter sage cream sauce
SECOND PIATTO/SECOND COURSE
Oven roasted Cornish hen in wild mushrooms rosemary brown reduction sauce
Pure di Patate al Parmigiano e Aglio con Cavoletti di Bruxelles alla Pancetta
Parmesan garlic mashed potatoes with bacon brussel sprouts
Crostatina di Ricotta al Profumo di Limone
Creamy ricotta cheesecake with lemon essence fresh berry
For questions or to RSVP, please call Marissa Wilson at (805) 688 3940 x 5102 or email email@example.com.