$25 – $125

8 Days {an Edible Hanukkah Collaboration}

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Location

K'Syrah Catering and Events

478 4th Place

Solvang, CA 93463

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No Refunds

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8 Days {an Edible Hanukkah Collaboration}

-- Join PICO’s Chef Drew Terp and Chef Brooke Stockwell of K’Syrah Catering & Events, as they Collaborate to Offer Contemporary Culinary Twists on Traditional Jewish Celebratory Foods --

Tuesday, December 12 through Tuesday, December 19, 2017, Santa Ynez Valley locals and visitors will be treated to an exclusive holiday food happening as Chef Drew Terp, Chef/Co-Owner of PICO at The Los Alamos General Store (www.losalamosgeneralstore.com), and Chef Brooke Stockwell, Executive Chef for K’Syrah Catering & Events (www.kscateringandevents.com), team up for a collaborative eight-day Hanukkah food fest: “8 Days {an Edible Hanukkah Collaboration}”.

EAT.

The eight-day foodie happening will build up to an event on the final candle night of Hanukkah, Tuesday, December 19: an eight-course, seated dinner with wine pairings – featuring some of Santa Barbara Wine Country’s Jewish winemakers – at K’Syrah Catering & Events’ Solvang, California event venue. The ticketed evening will include eight (8) courses of Chef Drew’s and Chef Brooke’s collaborative Hanukkah menu, and a selection of associated wine pairings. Tickets for the Tuesday, December 19 finale event run $85.00* per person with optional wine pairings for an additional $40.00* per person. (Seating for the December 19 dinner is limited; advance ticket purchase is required.)

---> Please Note: If you would prefer not to purchase your tickets for the December 19 dinner on-line, you may call us to make a reservation and provide your payment information over the phone: 1.877.327.2656

DRINK.

On Monday, December 18 – the second-to-last night of Hanukkah – the K'Syrah portion of the holiday party will begin, with a ticketed reception showcasing eight (8) different Hanukkah-inspired plates in a passed hors d’oeuvres format. A cash bar will also be available that evening, offering a full bar plus creative craft cocktails entailing ingredients traditionally used in Jewish holiday celebrations. Tickets for the food portion of the evening of December 18 are $25.00* per person if purchased prior to December 14; $30.00* per person if purchased after December 13 and/or at the event entrance. (Cash cocktail bar is not included in the ticket price.)

REPEAT.

The “8 Days” event will commence on the evening of Tuesday, December 12, the night of the first Hanukkah candle, at PICO restaurant in Los Alamos, where it will continue through Sunday evening, December 17. Each night of the six-day stretch at PICO, Chef Drew will “release” a new Hanukkah-themed dish to be listed on a special menu, with each dish hinting at the courses destined for the final night’s seated, eight-course dinner at K’Syrah.

In addition to serving as a precursor to the December 19 event’s food menu, winemakers scheduled to pour at the final night’s event, will also be pouring their wines at PICO on select nights of candles one through six. All evenings of the holiday stretch to be held at PICO at The Los Alamos General Store, may be enjoyed as a regular dinner at the restaurant. Table reservations are recommended, but not necessary: www.losalamosgeneralstore.com/reserve.

PICO at The Los Alamos General Store is located at 458 Bell Street, Los Alamos, CA 93440. PICO’s restaurant hours are Tuesday through Sunday, starting at 5:00 PM. Free street parking is available. To reach PICO directly, please call 805.344.1122.

K’Syrah Catering & Events is located at 478 4th Place, Solvang, CA 93463. Free street parking is available, as well as free public lot parking directly adjacent to the venue. To reach K’Syrah directly, please call 805.245.9564.

For more information about the “8 Days” holiday food event, please contact Anna Ferguson-Sparks, Stiletto Marketing, at 1.877.327.2656 or info@stilettomarketing.com.

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“8 Days” Finale Menu ~ Tuesday, December 19 (exact Wine Pairings TBA):

1 -- Potato latke, smoked salmon, black pepper, salmon chicharrónes, crème fraîche, chive oil

2 -- Roasted beet salad, honey vinaigrette, goat cheese crouton

3 -- Fritto Misto (zucchini, winter squash, apple, fennel, with sage brown butter emulsion)

4 -- Savory Kugel (kale, cipollini, gruyere, challah breadcrumbs)

5 -- Parsnip latke, grilled quail, pomegranate, with charoset

6 -- Braised brisket, fermented apple sauce, grilled root vegetables, smoked sunchoke cream, crispy taro root

7 -- Olive oil cake, cherry soup, bay leaf chantilly lace

8 -- Apple beignet, dulce de leche, sour cream ice milk

Featured Jewish Santa Barbara County Winemakers: Mike Roth / Lo-Fi Wines; Sandra Newman / Cebada Wine; Larry Schaffer / Tercero Wines; Ofer Shepher / Spear Vineyards & Winery

Eight Course Menu (with Wine Pairings): $125.00pp*
Eight Course Menu (without Wine Pairings): $85.00pp*
(* prices include tax & service, but exclude on-line processing fees)

---> Please Note: Vegetarian requests are welcome! Please contact us with any special dietary needs, and we will do our best to accommodate: 1.877.327.2656

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About Chef Drew Terp

Chef Drew has cooked in, and helmed, lauded and Michelin-Starred kitchens from Napa (Auberge du Soleil), to New York City (Alain Ducasse at the Essex House, Masa and barMasa), to Spain (under Chef Pedro Subijana at Akelare). Chef Drew opened, and served as Executive Chef for, Las Vegas restaurants barMasa and Shaboo, and worked under José Andrés at Jaleo, in Washington, D.C. With formative years and family-time spent gathering inspiration for his culinary endeavors, in both upstate New York and Alabama, Chef Drew’s stays in Spain also included learning the art of charcuterie under the tutelage of the family-run company, Fermin.

About Chef Brooke Stockwell

Raised in Lompoc, on California’s Central Coast, Chef Brooke’s culinary style has evolved over the past dozen years as she has plied her trade in Santa Barbara and Las Vegas, in the historic and picturesque Morro Bay, and now, back in the Santa Ynez Valley. Chef Brooke’s culinary career began as a private chef at age 19, while she was still in culinary school in Santa Barbara. After working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke returned to the Central Coast where she happily fed locals and tourists alike, as the Executive Chef of the Inn at Morro Bay. Now, upon her return to the Santa Ynez Valley, Chef Brooke is the Executive Chef of K’Syrah Catering & Events, where she continues to share her passion for food and the stories that coincide with the ingredients she selects.

EVENT FAQs


Are there ID or minimum age requirements to enter the event?

Must be 21+ to purchase cocktails or other alcoholic beverages at December 18 reception. Must be 21+ to purchase ticket for December 19 dinner, with Wine Pairing option. Valid photo I.D. required.

What are my transportation/parking options for getting to and from the event?

Free street parking is available, as well as free public lot parking directly adjacent to K'Syrah's Solvang event venue.

How can I contact the organizer with any questions?

Please call 1.877.327.2656, or email info@stilettomarketing.com.

What's the refund policy?

All ticket types are non-refundable; tickets are transferrable.

Do I have to bring my printed ticket to the event?

No; either a printed ticket or e-ticket shown on your mobile device, will be accepted at event entrance.

Is my registration fee or ticket transferrable?

All ticket types are transferrable.

Is it ok if the name on my ticket or registration doesn't match the person who attends?

Yes; please have the new ticket holder register under original ticket holder's name at event entrance.

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Date and Time

Location

K'Syrah Catering and Events

478 4th Place

Solvang, CA 93463

View Map

Refund Policy

No Refunds

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