Overlooking the scenic mountains of Santa Barbara atop the Kimpton Canary Rooftop Hotel, The Santa Barbara Independent and Cheese Shop Santa Barbara brought together top winemakers, chefs, and cheese experts to guide our guests through classic pairings and new wave vanguards.
To kick off the Independent’s Wine Week, our very own Matt Kettmann spoke with Mitchell Sjerven (bouchon), Shibani Mone (Caruso’s), and the Cheese Shop’s Kathryn Graham. The team guided guests through the perfect classic pairings of wine and cheese and provided insight into the best meals and recipes for the cheeses from around the world and wines made here in California.
Guests enjoy Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Guests enjoy Cheese the Day on the rooftop of the Canary Hotel | Photo: Ingrid Bostrom 
Guests enjoy Cheese the Day on the rooftop of the Canary Hotel | Photo: Ingrid Bostrom 
Magan Eng of Kunin Wines wit the mic at Cheese the Day on the rooftop of the Canary Hotel | Photo: Ingrid Bostrom 
Winemakers, from life, Zac Wasserman, Nick Perr, Magan Eng, and Alison Thomson | Photo: Ingrid Bostrom 
Zac Wasserman of Frequency Wine Co., left, with Nick Perri and Magan Eng | Photo: Ingrid Bostrom 
Brandon Boudet of Bar Lou talks about pairing wine and food | Photo: Ingrid Bostrom 
Michael Graham of the Cheese Shop Santa Barbara | Photo: Ingrid Bostrom 
Alison Thomson (Lepiane Wines | Photo: Ingrid Bostrom 
Plentiful pours at Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Plentiful pours at Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Richelle Boyd pours at Cheese the Day | Photo: Ingrid Bostrom 
Brandon Boudet | Photo: Ingrid Bostrom 
A cheese plate at Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
A cheese plate at Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Michael Delgado on the mic | Photo: Ingrid Bostrom 
More cheese deliciousness at Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Fess Parker Winery provided Fesstivity bubbles to start the event | Photo: Ingrid Bostrom 
Say cheese! | Photo: Ingrid Bostrom 
Michael Delgado greets guests | Photo: Ingrid Bostrom 
The menu for Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
The view from the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Kunin Bottles are uncorked and ready for Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Guests enjoy Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Guests enjoy Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Kunin Wines are ready to kick off Cheese the Day atop the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Say cheese! | Photo: Ingrid Bostrom 
A view from the roof of the Canary Hotel | Photo: Ingrid Bostrom 
Wine time | Photo: Ingrid Bostrom 
Tara Penke | Photo: Ingrid Bostrom
They were joined by winemakers Ernest Storm (Storm Wines), Sunshine Doench Striker (Future Perfect Wines), Doug Margerum (Margerum Wine Co.), and James Sparks (Kings Carey Wines). Not only did guests get to try their wines, they got to hear about the process behind each careful creation and their unique origins from each winemaker. All the while, guests got to enjoy a beautiful sunset overlooking Santa Barbara’s historic downtown and gorgeous mountain range behind them.
Then one week later, to close out Wine Week, Graham was joined by chefs John Vasquez (Finch & Fork), Tara Penke (co-owner of Gala), and Brandon Boudet (Little Dom’s Seafood & Bar Lou). For the second night of engaging conversation, these experts explored textures and tastes of vanguard wines and cheeses and how they’d pair with local dishes from our coast.
The second night’s panel was rounded out by winemakers Magan Eng (Kunin Wines), Alison Thomson (Lepiane Wines), Nick Perr (Pali Wine Co.), and Zac Wasserman (Frequency Wine Co.). Serving up two whites and two reds for the evening, these distinctive wines brought intrigue to the crowd as Eng, Thomson, Perr, and Wasserman shared how their brands came to be and how they crafted the distinct flavors in each glass.
Whether you were a wine connoisseur, cheese enthusiast, or coming in fresh to learn, our experts brought engaging conversation and knowledge to everyone across both events.
