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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 with Celebrity Chef David Reardon.
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
Executive Chef, Bacara Resort & Spa
A lifetime of devotion to the culinary arts prepared David Reardon for his current role as Executive Chef at Bacara Resort & Spa. “When I was six-years-old, I traded my G.I. Joe for my sister’s Easy-Bake Oven,” Reardon says with a laugh. At age 14, he won his first cooking competition at Brookline High School Culinary Arts Program.
Now his plate is full overseeing Bacara’s many dining options: Spa Café, The Bistro, Bacara Bar, Miró, in-room dining and banquets. It’s all in a day’s work for the acclaimed chef, whose office is sprinkled with his many awards, including gold medals in the prestigious IKA/HOGA Culinary Olympics. A member of the International Epicurean World Master Chef Society from 1990 to 1996, he has competed in Ireland, England and France. He’s also competed in over 30 American Culinary Federation Competition winning honors and medals in each, and has cooked at the James Beard House in New York.
From his first chef’s job at the ITT Sheraton Boston Hotel, Reardon spent 21 years with the company working at several properties throughout the United States including Sheraton Hartford Hotel, The Orchid at Mauna Lani on the Big Island and the W Honolulu-Diamond Head Hotel.
In September 2000, Reardon arrived in Santa Barbara ready to implement the same high standards that enabled him to shine at Sheraton/Starwood Hotels. His food philosophy: To serve the freshest quality ingredients the best way possible. “We use the highest grade, freshest everything,” he explains. “All our breakfast pastries are made by hand. We have a butcher who cuts our meat and fish. We use organic products, hormone-free, pesticide-free. We cook healthy, keeping the dishes moderately low in fat. We use fruit juices in the reductions of the sauces and for soups.”
“I come from a family of seven kids. Ma is a great cook,” says Reardon, father of two. He’s proudly served his mother’s clam chowder and her traditional New England stuffing at Bacara. When asked about his unmistakable Boston accent, the charming chef replies, “If you really think about it, everyone should talk like me. I was born 45 minutes from where the boat landed at Plymouth Rock.”
Firestone Vineyard and Winemaker, Paul Warson, invite you to an intimate dinner at the estate winery barrel room
on Saturday, November 1st at 5 o’clock in the evening
Enjoy a traditional Italian dinner artfully prepared by Chef Leonardo Curti of Trattoria Grappolo as you dine among fellow wine enthusiasts at a dramatic king’s table. Each course will be thoughtfully paired with New Releases from Firestone:
2012 Sauvignon Blanc, Barrel Select
2012 Reserve Chardonnay
2012 Reserve Pinot Noir
2011 Syrah, Clone 174
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 butter 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
To purchase tickets contact Marissa Wilson at (805) 688 3940 x 5102 or email email@example.com.