Uncorked and On The Rocks: An Evening at Blackbird

Don't miss this opportunity to push the boundaries of a paired dinner with Uncorked and On The Rocks: An Evening at Blackbird. This month, you'll sip on gin-based cocktails featuring Lighthouse Gin, expertly crafted by master mixologist Devon Espinosa, while you enjoy an exquisite dinner from Executive Chef Travis Watson. The evening will begin with a reception on the patio, followed by a four course dinner in Blackbird, carefully curated to perfectly pair with these cocktails. 

Devon Espinosa

At only 17 years old, Devon Espinosa won a full ride to the Culinary Institute of America, Hyde Park, New York. After spending time in kitchens across the country, Devon’s interest in what was happening behind the bar was piqued. He now employs his knowledge of culinary ingredients and techniques along with his passion for classic cocktails to create imaginative, delectable recipes.

Prior to bringing his talents to Santa Barbara, Devon made his mark at some of LA’s hottest lounges, clubs and restaurants, including AK Restaurant and The Tasting Kitchen in Venice Beach, Ink and The Church Key in West Hollywood, Houston Brothers’ Parisian-themed cocktail bar Pour Vous, and Silverlake’s Sawyer. Devon’s cocktail programs are best known for being whimsical and innovative, winning numerous accolades and awards.

Chef Travis Watson

As a former University of Arizona football player, "chef" seems like an unlikely career choice for a guy who also loves competition shooting and Brazilian jiujitsu. But then he was inspired at 14 by his first football coach who was also an Executive Chef at a restaurant where Watson was employed as a dishwasher. Cooking seemed much cooler and definitely more fun, and once he was promoted to prep cook a few months later, the die was cast. 

After high school, Watson attended Scottsdale Culinary Institute. Upon graduation, he did an impressive externship under Chef Jacques Paccard in Paris. Upon his return to the States, enrolled in the University of Arizona in Tucson. Bit by the travel bug, he spent summers and the years after graduation traveling, working and learning in cities like Seattle, Los Angeles and Denver and countries such as Japan, France, Italy and Mozambique. He was fortunate enough to work at some of the finest hotels and restaurants across the world.

In 1999, Watson settled back in Arizona, working for Fox Restaurant Concepts as Corporate Pastry Chef where he was responsible for opening 27 restaurants across the country over the next eight years. He left Fox to take over the helm as Executive Chef of Avalon, where he and his team were named "Best New Restaurant" and "Best New Chef." From there Chef Travis worked at the Royal Palms Resort and Spa, the Ojai Valley Inn and Spa, the Stanley Hotel, Rancho Bernardo Inn and now Chef Travis leads the team at the acclaimed Hotel Californian in the American Riviera, Santa Barbara.

6:00PM Reception
Blackbird Patio

6:30PM Paired Dinner
Blackbird