Gary Menes Named Lead Chef for Taste of the Town

Posted on Aug 23 by SEASONS Magazine

Can’t wait until October for epicure.sb? Not to worry, the 31st Annual Taste of the Town is a mere few weeks away, and this year, with Gary Menes of Le Comptoir in Los Angeles chosen as Lead Chef, tongues and taste buds are in for a real, dare I say, treat.

Taste of the Town is an explosion of gastronomical and oenological splendor, with Santa Barbara’s finest coming out to benefit the Arthritis Foundation. More than 80 top local restaurants and Central Coast wineries will be dishing and pouring at the event, set to take place on Sunday, September 9 from 12:30-3:30 p.m.

In addition, the Connoisseurs’ Circle Pavilion will return for its third year at the event, offering a special culinary experience for sponsors and their guests. In this circle of friends, Gary Menes will provide a five-course meal sure to stun taste buds into blissful, food-coma submission.

Gary Menes has been cooking since 1995, working stints in legendary restaurants with even more legendary chefs, such as Joachim Splicahl at Patina and Thomas Keller at The French Laundry. Other dining venues on his curriculum vitae include The Dining Room, Ritz Carlton San Francisco, Melisse and Firefly, after which he opened his own restaurants, Palate Food + Wine, Marche and Le Comptoir, a popular pop-up in downtown Los Angeles. Eclectically trained, Menes enjoys providing his diners with an interactive and informative dining experience, along with farmers market fresh meals.

Taste of the Town directly benefits the Arthritis Foundation, with all proceeds going towards its programs and services. The Arthritis Foundation is committed to raising awareness and reducing the impact of this painful disease. Although tickets are available at the door, early reservations are encouraged, as limited space is available. For tickets, click here.

Foodies and pick-eaters alike will find something to love at Taste of the Town, so don’t spend that Sunday hungry.

-Taylor Micaela Davis

 

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