- This event has passed.
- Start Date:
- February 23 @ 6:00 pm
- End Date:
- February 23 @ 10:00 pm
- Peake Ranch Winery </br> venue near Buellton
7290 Santa Rosa Road
Buellton, CA 93427
Winter Wine Dinner
Peake Ranch Winery
In Santa Barbara County we have it all. Our unique location provides a year-round supply of seasonal produce. On any one day, you can set your table using only local vegetables, meat, grains, and of course wine! When we source from local producers freshness and quality are enhanced while meeting great people and adding in a shakerful of soul.
Join us for the first in our ongoing series. For these dinners we will bring together skilled producers and chefs who are also passionate about highlighting the bounty that Santa Barbara County offers. These collaborations promise a culinary experience that captures the heart of the region’s unique offerings.
Our first dinner features fisherman/forager Travis Meyer and Chef Efe Onoglu. The enthusiasm both Travis and Efe display for the region and their crafts is electrifying.
A Four-Course Paired Menu Featuring Chef Efe Onoglu
$175/pp + tax – TICKETS AVAILABLE VIA TOCK
About Chef Efe Onoglu
Efe Onoglu, a skilled chef from both Turkish and Greek culture, is the visionary behind Aegean Neotaverna in Santa Barbara. With a globetrotting journey that has spanned over 15 years, Efe has honed his expertise in the culinary arts. His educational background includes graduation from Cordon Bleu in Cape Town, South Africa. Throughout his career, Efe has had the privilege of working alongside esteemed mentors such as Luke Dale Roberts, Margot Janse, Michael Mina, and José Andrés.
Enriched by his extensive travels and the diverse individuals he encountered, Efe discovered a remarkable amalgamation of familiar comforts during his time in Santa Barbara. This city, characterized by its aspirational ambiance and bountiful agricultural landscape, became the canvas for his aspirations. Efe recognized the city’s openness to the unexplored and saw it as the ideal community to share the vibrant narratives and delectable tastes of his Greek and Turkish heritage.
Onoglu brings more than a decade of experience helming some notable kitchens, including Zaytinya by José Andrés, Bourbon Steak by Mina (Washington, D.C.), Ulus 29 and Chilai (Istanbul), Boston’s Nahita, where he curated a menu of nikkei (Japanese-Peruvian) chifa (Chinese-Peruvian) cuisines, “crisscrossed with Mexican and Turkish flavors” , Katsuya (Los Angeles) and Ritz-Carlton Bacara’s Angel Oak and San Setto.