The Bear and Star and The Black Sheep Join Forces

Posted on Nov 7 by SEASONS Magazine

Chef Robert Perez of the Black Sheep, photo by Fran Collin, courtesy the Black Sheep.

Chef Robert Perez of the Black Sheep, photo by Fran Collin, courtesy the Black Sheep.

Los Olivos’ newest restaurant, The Bear and Star is collaborating with Santa Barbara’s The Black Sheep on Wednesday, November 8 for a Chef’s Table Dinner featuring an extravagant six-course tasting menu featuring special guest Chef Robert Perez. The dinner takes place in The Bear and Star Chef’s Room (2860 Grand Ave., Los Olivos).

Chef and Partner in The Bear and Star, John Cox, collaborates with Santa Barbara native Chef Jeremy Tummel and Sous Chef Trent Shank for this delectable meal. Cox has earned accolades for his past work at Sierra Mar at the Post Ranch Inn in Big Sur. With the support of Tummel, Shank and the Parker family, Cox is able to execute his vision and express his culinary passion. The Parker family links their prominent history is hospitality, wine making and ranching to the dining experience with Cox. The six course tasting dinner highlights local restaurant talent and integrates products raised on the Parker ranch with ingredients and inspiration from Santa Barbara County.

The dinner begins with nixtamalized chilacayota squash with roasted tomato, lemon ash, micro basil and chili oil followed by a decadent course of Santa Barbara sea urchin custard with box crab, vanilla, coconut, shiso and sorrel. Next, guests will enjoy a piccata of foie gras with avocado-marbled sushi rice, dashi white soy-honey glaze, green onions and toasted sesame seeds. The main course is a prize Fess Parker Home Ranch wagyu beef served two ways with braised beef cheeks and pickled beef tongue, duck fat roasted baby carrots, roasted cipollini onions and caramelized onion emulsion.

For dessert, Parker Ranch features their prickly pear sorbet with Parker honey and finger line alongside two chocolate torte marianna with layered bittersweet and white chocolate mousse, hazelnut meringue, cocoa nibs and crème anglaise.

For reservations, email For more information, visit or call 805/686-1359.

—Lauren Bennett


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