We were delighted to contribute 250 cultured abalone and 1,500 Lobster Beignets to this wonderful wine event at the Santa Barbara Museum of Natural History. The event helps fund museum programs. We received a terrific thank you from the CEO Luke Swetland.
We used the event to make our announcement of my new cooking show, The Santa Barbara Chef. Coming to local COX channel four on August 30th. Tune in for some delicious television.
About:
Founded in 1916 as the Museum of Comparative Oology, the Santa Barbara Museum of Natural History has evolved to include more than 3.5 million specimens covering every aspect of natural history—from mammals, birds, and marine life to geology, astronomy, paleontology, and anthropology. Newly renovated in 2018, the Museum boasts state-of-the-art interactive exhibits for all ages, paired with the Central Coast’s only planetarium, on 17 acres of oak woodland along Mission Creek. Guests learn about the Santa Barbara region’s unique and diverse natural history and then go outside to explore nature in the Museum Backyard. Museum education programs serve all ages to promote scientific literacy and instill a passion for nature and learning.
