The Bacara Resort & Spa and the Smithsonian Museum have two things in common: They are the only two organizations that are sanctioned to use Julia Child’s name. When it comes to serving up delicious food like the legendary chef, though, the Bacara beats the Smithsonian hands down, with this upcoming weekend’s 4th Annual Santa Barbara Food & Wine Weekend on April 7-9.
The tastes and ingredients of S.B. play a starring role at this three-day event set within the luxurious beachside surroundings of the Bacara, in an event cosponsored by the Julia Child Foundation for Gastronomy and the Culinary Arts celebrating the pioneering chef, author, and T.V. personality’s legacy. Julia Child’s great-nephew, writer Alex Prud’homme, will discuss his latest book, The French Chef in America: Julia Child’s Second Act, and there will be a screening of the hit film Julie & Julia.
On Friday night, world-renowned, James Beard Award–winning chef Nancy Silverton will kick off the festival with a specially curated menu at Angel Oak restaurant as part of the Santa Barbara Vintners Association wine reception, while regional wine master Richard Sanford will serve as Saturday’s Grand Dinner guide for a “Celebration of the Santa Rita Hills” wine pairing.