Salad with roast beef. Krispy Krunchy Chicken. Trade show lunch at PFCS.

Scrambled eggs, chilaquilles, fruit, cinnamon donuts, hot tea.

Hospitality suite hopping @ PFCS

Seared ahi salad

Mediterranean omelet and cherry pancakes.

Dinner of shared small plates. Corn poblano soup. Deviled eggs with espellette pepper, caviar, truffles prosciutto, and quail confit. Escargot with bone marrow, butter, parsley and garlic with bread. Rabbit hand pie with carrot purée, pickled onions, and parsley. Board with rabbit sausage boar apple sausage, and chipotle bison sausage with toast, mustard, jalapeño carrots, and pickled onions. Stoller 2018 Chardonnay.

Splitting a shortboard sampler. Iced tea.

Fried eggs and green salad.

Filet o’Fish and chicken nuggets with mustard sauce. Iced tea.

Spending time at the wine tasting pavilion. Class/tasting on “Pinot Noir- Not Just for Breakfast Anymore.” Accompanying cheeses. Class/tasting on “Wines of Santa Barbara County “ and accompanying cheeses. 2017 Runquist Tempranillo, Lodi. Le Grand Courtage Grand cuvée Brut Rose. Born Muroka Nama Genshu Junmai Daiginjo sake. Roll with roasted garlic. 2018 Navarro cluster select late harvest Riesling.

Bacon-wrapped pork belly with onions

Eggs, polish sausage, hash browns, English muffin, and iced tea

Grilled sausage, green salad with blue cheese dressing, watermelon. Pistachio ice cream.

Steamed mussels with garlic and toast. Flat bread with prosciutto, figs, cheese, and spinach. Iced tea. Bread with herb spread

Breakfast quesadilla and refried beans.

Cucumbers with cream cheese and caviar. Beef tartare, Filo stuffed with mushrooms, dates stuffed with herb cheese. Hobbit champagne. Rolls with butter. Milk poached Alaskan halibut with fingerling potatoes, watermelon radish, chervil, and creme fraiche. 2015 Storm Chardonnay. 2006 Nugan Estate durif. Grilled quail with confit of quail leg, creamy polenta, root vegetables, and Marsala reduction. Brown fig with Gorgonzola, frisée with pineapple vinaigrette, and prosciutto crisp with black pepper caramel. Berry sorbet. 2010 Merryvale Profile red blend. Wild mushroom stuffed filet mignon with squash, green and white asparagus, and jus. Blackberry custard pastry cups with meringue, fresh summer berries, and Ghiradelli chocolate.

Meat burrito

Smoked salmon, cucumber, cream cheese, and capers

Artichoke with butter and Parmesan. Stilton with apricots.

Romaine salad with carrots, cucumber, red onions, beef, walnuts, and blue cheese.

Leftover gnocchi with an egg yolk. Fresh berries.

Escargot. Caesar salad. Gnocchi with tomato sauce.

Artichoke with butter and Parmesan. Butter lettuce salad with burrata, almonds, peach, and lemon verbena pesto.

Leftover Carne Asada burrito and Berries.

Carne asada burrito and fried zucchini.