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Events

Join us for one of our upcoming events or host your private event at Eos. Located off Highway 46 near the intersection of Highway 101, Eos offers wine country elegance without compromising convenience.

Upcoming Winery Events

October 2014
Foley Food + Wine Society Sets Sail
4:30 PM to 7:30 PM     Sun, Oct 12, 2014
Venue: Sunset Cruise aboard the Santa Barbara Channel Catamaran
Contact: With questions and to make your reservation please contact us. 805-968-1614, lbrown@foleyfoodandwinesociety.com

Foley Food + Wine Society Sets Sail


Join us for a luxury Sunset Cruise aboard the legendary Santa Barbara Channel Catamaran with Celebrity Chef David Reardon.

Glide through the calm waters of Santa Barbara and experience the spectacular views of the 
Harbor and Montecito. Enjoy Library Wines from the Foley Food + Wine Society - Foley Family 
Wine Partners, heavy appetizers, the soulful sounds of Live Calypso Music and exquisite 
culinary creations that are paired perfectly for this unique event. 

Toast with friends on board as you take in the best view of Santa Barbara.

Sunday, October 12, 2014
4:30 – 7:30PM

Schedule
4:30PM Embark at Sea Landing – Santa Barbara Harbor
4:30PM Welcome Reception and Live Calypso Music
5:30PM Set Sail
7:30PM Sunset on the Harbor 

Menu 
Grilled Seafood Salad 
Spicy Tuna Tartar 
Endive Boats with Marinated Vegetables 
Duck Confit Sliders/Asian Slaw 
Lamb Chops with rosemary, lavender, sugar and red wine vinegar rub 
Roasted Blue Cheese and Bacon Oysters

Connoisseur Club Members $85 | FFW Club Members $100 | FFWS Members $125

The Crew at the Foley Food + Wine Society look forward to welcoming you aboard!

Space is limited so reserve your space now.

Contact Lila Brown at lbrown@foleyfoodandwinesociety.com, 805-968-1614 or in the Foley 
Food + Wine Society Tasting Room at the Bacara Resort

 

David Reardon
Executive Chef, Bacara Resort & Spa

A lifetime of devotion to the culinary arts prepared David Reardon for his current role as Executive Chef at Bacara Resort & Spa. “When I was six-years-old, I traded my G.I. Joe for my sister’s Easy-Bake Oven,” Reardon says with a laugh. At age 14, he won his first cooking competition at Brookline High School Culinary Arts Program.

Now his plate is full overseeing Bacara’s many dining options: Spa Café, The Bistro, Bacara Bar, Miró, in-room dining and banquets. It’s all in a day’s work for the acclaimed chef, whose office is sprinkled with his many awards, including gold medals in the prestigious IKA/HOGA Culinary Olympics. A member of the International Epicurean World Master Chef Society from 1990 to 1996, he has competed in Ireland, England and France. He’s also competed in over 30 American Culinary Federation Competition winning honors and medals in each, and has cooked at the James Beard House in New York.

From his first chef’s job at the ITT Sheraton Boston Hotel, Reardon spent 21 years with the company working at several properties throughout the United States including Sheraton Hartford Hotel, The Orchid at Mauna Lani on the Big Island and the W Honolulu-Diamond Head Hotel.

In September 2000, Reardon arrived in Santa Barbara ready to implement the same high standards that enabled him to shine at Sheraton/Starwood Hotels. His food philosophy: To serve the freshest quality ingredients the best way possible. “We use the highest grade, freshest everything,” he explains. “All our breakfast pastries are made by hand. We have a butcher who cuts our meat and fish. We use organic products, hormone-free, pesticide-free. We cook healthy, keeping the dishes moderately low in fat. We use fruit juices in the reductions of the sauces and for soups.”

“I come from a family of seven kids. Ma is a great cook,” says Reardon, father of two. He’s proudly served his mother’s clam chowder and her traditional New England stuffing at Bacara. When asked about his unmistakable Boston accent, the charming chef replies, “If you really think about it, everyone should talk like me. I was born 45 minutes from where the boat landed at Plymouth Rock.”

Harvest Hoedown at Eos
1:00 PM to 4:00 PM     Sat, Oct 18, 2014
Venue: Eos in Paso Robles
Contact: For more information please contact the tasting room. 805-591-8050, tastingroom@eosvintage.com

Dust off your boots and join us for a harvest hoedown! Play a game of horseshoes while listening to the soulful sounds of Back Bay Betty and enjoying wine for purchase by the glass or by the bottle. Stein’s BBQ and Catering will be on-site selling food and we’ll be releasing our 2012 Reserve Petite Sirah, indulgently paired with wine-infused chocolate “cow-pies.”

1-4PM | FREE ADMISSION

Please no outside food or beverages

Yoga & Sangria at Eos
9:00 AM     Sun, Oct 19, 2014
Venue: Eos in Paso Robles
Contact: For reservations please contact the tasting room. 805-591-8050, Tastingroom@eosvintage.com

Start your Sunday morning with serenity and clarity. Join Eos and Roots Flow Yoga owner and instructor, Lauren, for 9am yoga on the veranda. Immerse yourself in the beauty of the vineyards while awakening your inner god or goddess. At 10am enjoy a healthy breakfast with a glass of pear-apple sangria.

9AM YOGA | 10AM BREAKFAST

Yoga and Breakfast $35/person | $30/club members
Breakfast Only $20/person | $15/club members


Limited Availability – Reservations Required
Please bring your own yoga mat.

 

 

HWY 46 East Halloween Passport Poker Run Weekend
Fri, Oct 24, 2014 - Sun, Oct 26, 2014
Venue: Eos in Paso Robles
Contact: For more information visit: www.pasorobleswinerieseast.com
December 2014
Holiday Open House Weekend at Eos
10:00 AM to 5:00 PM     Sat, Dec 13, 2014 - Sun, Dec 14, 2014
Venue: Eos in Paso Robles
Contact: For more information please contact the tasting room. 805-591-8050, tastingroom@eosvintage.com
Stop by and enjoy live holiday jazz music by James Gentry, sample our infamous Zinfandel Wine Brownies and warm up with our hot spiced wine.  Find something for everyone on your gift giving list in our extensive gift shop and $99 case specials.

No reservations required.

 

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EVENTS

Join us for one of our upcoming events