The nonprofit Santa Barbara Culinary Arts (SBCA) has announced a fund-raising cookbook launch party on Saturday, May 3rd from 1-3 p.m. at the Gourmet Dining Room, School of Culinary Arts & Hotel Management at Santa Barbara City College. Taste the Happy Canyon wines of Westerly Winery and of Santa Ynez’s Refugio Ranch. Sample appetizers prepared by the faculty and students of the School of Culinary Arts, plus selected chefs featured in the SBCA cookbook. Recipes featured in the cookbook that can be sampled at the launch party include Lobster Terrine, Salmon en Croute, Pan-Seared Duck Breast, Mini-French Toast and many others.

The first edition of the cookbook will be on sale at the event for $25 and many of the chefs featured in the book will be on hand to sign them, including Michael Blackwell (Montecito Country Club), James Sly (Sly’s), Greg Murphy (Bouchon), Alessandro Cartumini (Bella Vista at the Biltmore), Pete Clements (Natural Cafe), Denisse Salinas (Le Petit Chef), Leonard Schwarz (Lucky’s), Johan Denizot (Miro at the Bacara), Nimita Dhirajlal (Nimita’s Cuisine), Mossin Sugich (Santa Barbara Yacht Club), Elisabetta Gerli (Sorriso Italiano), Julia San Bartolome (Sweet Arleen’s), the faculty chefs of the School of Culinary Arts: Randy Bublitz (head of the School of Culinary Arts), Stephane Rapp, Sandra Allain, and Roberto Lopez Carrillo, plus others to be added.

The launch party admission price of $25 includes food samples, wine tasting and access to chefs for questions and cookbook signing. To purchase tickets visit

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