Sunday, May 10, 2015
From 4:00 p.m.
First come, first served. Reservations suggested for large parties.
Les Marchands Wine Bar & Merchant
131 Anacapa Street, Santa Barbara, California 93101
At the Corner of Yanonali and Anacapa
Chef Weston Richards | Photo Credit Rosminah Brown
About Les Marchands Wine Bar & Merchant
Recently awarded the “Wine Bar of the Year” by Imbibe, and one of the 21 Best Wine Bars in the country by Thrillist, Les Marchands Wine Bar & Merchant is led by a group world class team of certified sommeliers and wine professionals with more than 100 combined years of experience in the wine and hospitality industry. Hailing from wine service positions around the country, they enthusiastically bring their love and deep knowledge bases to Les Marchands. Every team member on the floor can confidently guide the guest through an outstanding wine experience matching one’s palate and budget with wines to enjoy in the Tasting Room or to take home. The philosophy of Les Marchands is one where product knowledge meets personalized service and is lived out nightly in the vibrant wine bar. This is integral to every phase of the business – from private cellar consultation to custom education classes to the wildly popular Les Marchands’ wine clubs. The wine selections curated by the sommeliers represent quality-conscious producers – Import selections are Eurocentric, representing the most relevant producers in France, Italy, Austria, Germany, and beyond. On the domestic side, the focus relies heavily on local Santa Barbara County producers who are shaping and redefining the region.
About Weston Richards
Growing up in Hemet, California, Weston might have caught the “cooking bug” from his best friend’s dad, who was a professional chef. He began his training at the California School of Culinary Arts in Pasadena. One Le Cordon Bleu Diploma, an AOS in Culinary Arts and several other hospitality certifications later, Richards returned to Santa Barbara and secured a job at Sage and Onion as a line cook. In August 2008 he was hired as Sous Chef at Santa Barbara’s Julienne. Their in-depth, in-house program was the perfect environment for him to refine his technique, moving Weston quickly on the journey that finally led to what he now creates in the kitchen at Les Marchands: Rilletes, house-made pates, and fresh Andouille and chorizo sausages.