Any event that kicks off with something officially billed “social time” has to be good, and when a five-course meal matched with wines follows, things can only get better. That’s what’s in store for those attending a winemaker’s dinner at a somewhat unlikely location, the UC Santa Barbara Faculty Club. No, you don’t have to be a member to attend, although membership has its privileges: members pay $60, the rest of us $75. The next such dinner is Tuesday, April 7, and features Richard and Thekla Sanford pouring their always lovely Alma Rosa wines (almarosawinery.com). Highlights of the meal prepared by Chef Sean Studds will be a grilled swordfish topped with Granny Smith apple and shallot compote and served over creamed corn (paired with a 2007 chardonnay) and a pan-seared beef tenderloin with a Cipollini onion sauce served with duchesse potatoes and steamed asparagus (paired with a 2007 pinot noir, Sta. Rita Hills). Given that Alma Rosa’s wines are not just delicious but driven by the belief that nature and agriculture should be in sustainable harmony, your conscience can be as pleased as your palate. Reservations must be made by Thursday, April 2, at noon. Call 893-3096.