Focusing on the theme of sustainability, this event will explore the relationship between art, bees, and food and consider how each cultivates community. Celebrating the innovation of local Santa Barbara chefs, farmers, and apiarists, the dinner will feature pizza from Autostrada, rum from Wigle Whiskey, and homemade mead from The Apiary.
Rehearsal: The Harvest
Autostrada Pizza is on a mission to bring the finest pizza and naturally leavened breads to Santa Barbara County. Owners Rachel Greenspan and Brendan Smith spend their days nerding out at farmers markets and hand-pulling mozzarella cheese. They’re devoted to honest, everyday cooking that is approachable and easy to love. Working out of their trusty mobile pizza oven, they create customized menus to suit parties of any size, price point, and occasion. They are currently preparing to open their first brick and mortar location in the Montecito Country Mart.
Wigle Whiskey is an artisan small batch whiskey distillery founded by Santa Barbara resident, Eric Meyer. Family owned and operated, Wigle produces organic craft spirits from scratch with local heirloom grains. Their Landlocked Rum begins when Wigle ferments rich, flavorful baker’s molasses into a sweet, dark base and distill in small batches on a copper still. The rum is then spiced with macerated vanilla bean, orange peel, cocoa nibs, and cinnamon by steeping for around three days. After steeping, regionally sourced buckwheat honey is added for a local twist giving the rum a figgy, earthy, and complex sweetness.
The Apiary offers cider and mead made from local honey and organic apples grown in Santa Barbara County. Led by their curiosity, they are on a mission to find the best alcoholic beverages nature can make.
- May 20, 2018
- 6:00 pm - 9:00 pm
The main galleries of the Museum of Contemporary Art Santa Barbara
653 Paseo Nuevo
Santa Barbara CA, 93101