our past events
2024
valentine’s day dinner.
Wednesday, February 14.
shared plates.
Pantry Cheese Plate 25 (serves 2-3) $10 per additional person
4 select artisanal cheeses with fresh fruit, dried fruit, Marcona almonds, roast walnuts,
Mediterranean Olives & Sliced Baguette Charcuterie Plate 16 (serves 2-4)
Selection of Artisan meats served with cornichon & course grain mustard
House Made Pâté Trio 25 Side of Any Pâté 8
Duck rillette, rustic country, duck mousse served with arugula salad, cornichon & walnuts
Hummus 14
House made hummus with seasoned pita chip
+ oven roasted tomato. 3.5. + raw veggie 6. + extra pita 3. sub raw veggie 3
Sicilian Sashimi 40
Bluefin tuna, salmon & scallop sashimi sprinkled with minced caper, shallot, fennel & cucumber drizzled with a lemon olive oil
Caviar & Chips MP
With pickled shallot, seasoned crème fraiche & EVOO chips.
Choice of Sterling Caviar: Royal Grade. 97 Supreme Grade. 111 Smoked Trout Roe. 35
Caviar Sampler 130
Sterling Royal & Supreme caviar, smoked trout roe, minced cucumber, minced egg, seasoned crème fraiche, pickled shallot & blinis
Caviar Bites 36
Sterling Classic Caviar & Rainbow Trout roe, seasoned crème fraiche, minced Persian cucumber & pickled shallots on grilled potato cake.
Seafood Cakes 30
Dungeness crab, wild shrimp & scallops with light panko crust, served with micro herb salad & roast parsnip curry cream sauce
Wagyu Filet Mignon Tartare 28
Served with pickled shallot, seasoned crème fraiche & house crostini.
Mini Flatbread 18
Truffle mornay sauce, wild mushrooms & braised cippolini onion.
+ italian proscuitto. 5
Mini Truffle Mac n Cheese 20
Italian black truffle, wild mushrooms, caramelized shallots & fresh thyme with a Parmesan herb crust
+ housemade porkbelly. 6 + nueske’s bacon. 4
+ italian prosciutto. 5 + wine braised duck leg. 6
Mini Local Lobster Mac n Cheese 30
Local lobster medallions, braised leek, organic spinach, white wine & Alpine cheese with Parmesan herb crust
Aged Parmesan & Port Glazed Figs 18
with rosemary walnuts & grilled baguette
salad & soup.
Dinner Salad 10
Local greens, tomato, Persian cucumber & sprouts tossed with lemon sumac vinaigrette
Pantry Haze Salad 12
Local greens, slivered apple, strawberry, toasted walnuts & seasoned goat cheese in house vinaigrette
Farmer’s Chop Salad 16
Roast organic cauliflower, broccoli, haricot vert, carrot, butternut squash, curry scented chick peas & rosemary walnuts on a bed of baby arugula tossed with our house vinaigrette
Fresh Burrata & Roast Beets 16
Over organic arugula, drizzled With our herb vinaigrette
Lobster Butternut Squash Bisque cup 10
Topped with Allepo chile oil & toasted pepita. Served with dark wheat crostini.
Fish Soup cup 9
Fresh fish in a white wine, saffron & tomato broth with roasted peppers, garlic & herbs
entrees.
Chefs Pasta
Homemade sundried tomato fettuccini tossed with sunchoke & braised leek cream sauce topped with Pamigiano Reggiano. Garnished with black garlic aioli.
Surf & Turf (Lobster & Filet) 85 4 oz Local Lobster Tail 60 5 oz Wagyu beef tenderloin 58
6 oz Seabass 46 Pepper Seared Duck Breast 45 6 oz Ora King Salmon 46
Wild White Shrimp 46
ADD ON: Chef’s Wild Mushrooms +6 Dungeness Crab +12 Italian Black Truffle Spread +5 Roast Garlic Herb Toast 4
Brown butter herb potato mash with roast local vegetable & choice of :
Surf & Turf (Lobster & Filet) with Black Garlic Aioli 87
4 oz Local Lobster Tail with Preserved Lemon Caper Aioli 62
6 oz Seabass, 6 oz Ora King Salmon or Wild White Shrimp with Preserved Lemon Caper Aioli 48
Pepper Seared Duck Breast with Port Cherry Glaze 47
5 oz Wagyu Beef Tenderloin with Black Garlic Aioli 60
vegan chef challenge.
In January, we participated in The Vegan Chef Challenge and offering an expanded variety of Vegan dishes.
Soup: The Mighty Green
Local farm greens (bok choi, kale, rapini, cabbage, parsley & broccoli) & split pea blended in a coconut ginger broth topped with pepita seeds. 16 Bowl / 9 cup
Vegan Lasagna
Wild mushroom, braised rapini, spinach, eggplant & fennel, layered with local heirloom tomato marinara & roast turnip almond ricotta. Served with EVOO garlic toast. 27
Pantry Flatbread
House made flatbread topped with roast sunchoke hazelnut spread, broccolini, braised leeks, wild mushroom & roast tomato. 26
Salad: Farmers Chop
Roast organic cauliflower, broccoli, fennel, carrot, butternut squash, curry scented chickpeas & rosemary walnuts on a bed of baby arugula tossed in our house vinaigrette. 20
+ Avocado. 3
Dessert
Gingerbread sticky toffee pudding with vegan vanilla bean whip. 16
new year’s eve dinner
December 31, 2023, 5 - 9 p.m.
shared plates.
Pantry Cheese Plate
4 select artisanal cheeses with fresh fruit, dried fruit, Marcona almonds, roast walnuts, Mediterranean olives & sliced baguette
25 (serves 2-3) $10 per additional person
Charcuterie Plate
Selection of Artisan meats served with cornichon & course grain mustard
16 (serves 2-4)
House Made Pate Trio
Duck rillette, rustic country, duck mousse served with arugula salad, cornichon & walnuts
25
+ Side of any Pate 8
Hummus
House made hummus with seasoned pita chip
14
+ Oven Roasted tomato. 3.5 + Raw Veggie 6 + Extra Pita 3
+ Sub Raw Veggie 3
Sicilian Sashimi
Bluefin tuna & salmon sashimi sprinkled with chopped caper, fennel & red onion. drizzled with a lemon olive oil
30
Caviar & Chips
With pickled shallot, seasoned crème fraiche & EVOO chips
MP
Choice of Sterling Caviar: Royal Grade 87 Classic Grade 97 Supreme Grade 111 Trout Roe 26
Caviar Sampler
Sterling Royal & Supreme caviar, smoked trout roe, minced cucumber, minced egg, seasoned crème fraiche, pickled shallot & blinis
130
Caviar Bites
Sterling Classic Caviar & Rainbow Trout roe, seasoned crème fraiche, minced Persian cucumber & pickled shallots on grilled potato cake
36
Wagyu Filet Mignon Tartare
Served with pickled shallot, seasoned crème fraiche & house crostini
28
Mini Flatbread
Truffle whipped burrata, chantrelle mushrooms & shallots
20
Fresh Burrata & Roast Beets
Over organic arugula, drizzled With our house vinaigrette
16
Aged Parmesan & Truffle Honey
With roasted walnuts, dry figs & fresh baguette
16
salad and soup.
Dinner Salad
Local greens, tomato, Persian cucumber & sprouts tossed with lemon sumac vinaigrette
10
Pantry Haze Salad
Local greens, slivered apple, strawberry, toasted walnuts & seasoned goat cheese in house vinaigrette
12
Florentine Salad
Baby arugula, Bresaola, shaved Parmesan & toasted pine nuts with meyer lemon, Olive oil & basil dressing
16
Lobster Bisque
Topped with toasted pepita
cup 10
Fish soup
Fresh fish in a white wine, saffron & tomato broth with roasted peppers, garlic & herbs
cup 9
entrees.
Butter, Herb & Garlic Potato Mash with Roast Local Vegetable & Choice of :
+ 5 oz Local Lobster Tail 54 + 5oz Wagyu Beef Tenderloin 54 + 6 oz Seabass 44
+ 6 oz Ora King Salmon 44 + Wild White Shrimp 40 + Wild Mushroom Mix. 6
Chef Kel’s Pasta
House made sundried tomato fettuccini tossed with sunchoke & braised leek alfredo sauce topped with Pamigiano Reggiano
28
+ 5 oz Local Lobster Tail 60 + 5 oz Wagyu Beef Tenderloin 60 + 6 oz Seabass 46
+ 6 oz Ora King Salmon 46 + Wild White Shrimp 44 + Wild Mushroom Mix. 6
Italian Truffle Mac n Cheese
Italian black truffle, wild mushrooms, caramelized shallots & fresh thyme with a Parmesan herb crust
26
+ Housemade Porkbelly 8. + Nueske’s Bacon 4 + Italian Prosciutto 5.
+ Wine Braised Duck Leg 8
Local Lobster Mac n Cheese
Local lobster medallions, braised leek, organic spinach, white wine & Alpine cheese with Parmesan herb crust
38
Fish Bowl
Our spicy fish soup served with basmati rice, avocado & creme fraiche, gluten-free
24
__________
anniversary pairing menu
Chef/Owner Kelly Briglio and Wine Curator/Owner Tina Thayer
June 29, 2023
4 courses, 5 wines | $170
coarse one
Collet 2012 “Esprit Couture” Ay Champagne France
Potato & quail egg croquette, crème fraiche, pickled cucumber relish, trout roe & Sterling Royal caviar
coarse two
“Baron de L” 2018 Pouilly Fume France
Ojai Roots zucchini blossom stuffed with Dungeness crab, fennel & lemon verbena scented chevre in a pool of yellow tomato gazpacho
coarse three
Monteraponi 2013 “Baron ‘Ugo” Toscano Rosso Italy
La Spinetta 2007 “Vigneto Starderi” Barberesco Italy
House made Porcini mushroom pasta with wine braised Tablas Creek lamb & roasted local tomato
coarse four
Quinta do Noval 2016 Vintage Porto Portugal
Blu di Bufala (Italian buffalo milk blue) with dark chocolate, dried cherry, plum & Marcona almond bar
2022
Dishing it Out for Charity
We’re proud to participate in 805 Living’s Dishing It Out for Charity program presented by Montecito Bank & Trust running through Dec. 31, 2022. We’re pledging $2 for every order of Kel’s Killer Mac to Women’s Economic Ventures. Check out the story in @805living’s November issue at http://www.805living.com
About Women’s Economic Ventures (WEV), www.wevonline.org
Women’s Economic Ventures is dedicated to creating an equitable and just society through the economic empowerment of women. WEV is a business resource network for anyone looking to start a business, grow a local business, or improve their business skills. WEV provides small business support - including classes, consulting, and funding - as well as financial literacy programs in Santa Barbara and Ventura counties. While WEV's focus is on women, it welcomes people of all gender identities into the WEV community. Business courses, programs and loans are provided in both English and Spanish.
Since 1991, WEV has provided business training and small business advisory services to more than 28,000 people throughout Santa Barbara and Ventura counties. WEV has made more than $6.9 million in small business loans and helped nearly 5,300 local businesses start or expand, generating an estimated $873 million in annual sales and creating over 12,400 local jobs. WEV is a U.S. Small Business Administration’s Women’s Business Center and Microlender, as well as a certified Community Development Financial Institution (CDFI).
How Paradise Pantry picked WEV.
The following was what we were asked by Dishing It Out … What made you choose this charity? Is there a personal connection to it for anyone at the restaurant? Here is the Paradise Pantry answer:
We, Chef Kelly Briglio and Wine Curator Tina Thayer, adore the WEV organization and are personally delighted and grateful that they helped us get our start over 15 years ago. We definitely had the “will" yet we needed help (financially and business training-wise) with the “way". We happily shout out to our customers and friends about the power and effectiveness of this company to change lives. When 805 Living invited us to join their Dishing It Out for Charity program we decided to make a loud noise about a company we admired and find a way to “give back”.
Chef Kelly’s Killer Mac ’n Cheese.Chef Kelly’s Killer Mac ’n Cheese begins with a house made mornay sauce with a blend of artisanal cheeses. Depending on the season and the Chef’s whims this is accompanied with anything from local lobster, house made pork belly, braised lamb, truffle, wagyu filet mignon, wild mushroom and, well, just about anything! Recipes change nearly every 2 weeks. Always an experience. A fan favorite for 15 years. This dish is truly worth ordering often. Trust us!
Final Girl Winery – Tasting Event – Oct 20
You will love the story. You will love the wine.
Final Girl Wines is a boutique family-owned wine label located in the heart of Santa Barbara wine country, celebrating a love of wine and an appreciation of the strong final girls in the horror film genre that survive the night through grit, determination and strength.
These qualities are exemplified in winemaker Anna Clifford’s unlikely journey to become a first generation Latina winemaker.
Tickets $30 per person for 6 wines.
Wine Club Members: save $5
Tuesday, September 27 from 4pm to 7pm
Meet Tammy White and Lisa Stoll, two “home town” tasting experts from TeamUSA – who will be pouring our tastes.
Enjoy Pantry Cheeses, Charcuterie and Finger Foods while Tasting Wines and learning all about the The International Blind Wine Tasting Championships.
We’ll be Tasting great wines and holding our own Blind Tasting with prizes for our winners.
The International Blind Wine Tasting Championships are a yearly event sponsored by La Revue du Vin de France Magazine, the French version of Wine Spectator.
Each team identifies the varietal, the country of origin, the region of origin, the producer, and the vintage year of each of the twelve wines served in TEN minutes.
Thirty-four countries will be represented, but none of them will be as unique as our all-local team from Southern California. Why?
Because for the first time in the history of the competition, we will be a team of all women forming Team USA and headed to Champagne, France in October to represent the USA.
These women are talented tasters, having attained the highest wine certifications, credentials, and even an Emmy! The team Captain is Kristen Shubert, team Coach is Lisa Stoll, with Annette Solomon, Tammy White and Stacie Hunt.
Tammy White is from Ventura and Lisa Stoll is from Camarillo. I owned a wine bar in Ventura, VINtura, for three years, but now live in LA. (We all met in Ventura.) We have weekly practices and are trying our best to make the USA proud at the Olympics of wine tasting!
Tickets $80 per person.
Proceeds go to TeamUSA.
Wine Club Members: save $10
Champagne Tasting Event | Thursday, January 20 | Begins at 5pm
When the winemaker for great champagne comes for a visit, we all want to taste.
Winemaker Bruno Copin of Champagne Jacque Copin will be pouring their 4 favorites plus an additional pre-arrival Special Cuvée. Chef Kelly will be making fondue and caviars will be served.
2021
November 17 | Spanish Wine and Cheese Pairing Event
Erica Wosky from Olé Imports joined us for a tasting of 6 amazing wines and cheeses paired just for these amazing wines.
August 26 | A Food & Wine Pairing
Chef Kelly creates an Alto Adige Region inspired menu paired with Italian Wines curated by Tina from Elena Walch Winery.
June 10 | A Food & Wine Pairing
Chef Kelly creates a Summer Wine Dinner menu featuring Ancient Wine Regions (Greece, Macedonia & Armenia).
May 9 | Mother’s Day Brunch
A Virtual Cocktail Mixing Extravaganza.
Let’s celebrate and bring back the joy of aperitif hour!
Thursday April 22nd at 6pm
Charlie Morrison concocts the perfect easy-breezy sipping aperitifs — Made from California-grown grapes and eau-de-vie-soaked botanicals, and are the perfect thing to help you usher in all this beautiful sunshine.
2020
April 22 | Burger Week | Begins Wednesday Night
March 25 | Burger Week | Begins Wednesday Night
March 22 | Monthly Sunday Brunch | 10am-3pm
March 12 | Unique Flatbread + Women Winemaker Pairing | 5pm - close
May 20 | Burger Week | Begins Wednesday Night
February 26 | Burger Week
February 23 | Monthly Sunday Brunch | 10am-3pm
February 16 | Kerby Cult Sunday
$100 per person I limited seating I reservations required
The Stars of Santa Barbara. Our resident sommelier presents a variety of wines from both the “OG” and the up-and-coming wine makers from some of the best vineyards in Santa Barbara County.
Antonio Galloni of Vinous.com just called Santa Barbara one of the world’s premier wine growing regions in the world in his September 24, 2019 article “Santa Barbara: Present and Future”:
“Santa Barbara remains one of the most fascinating regions in the world. Rich history, a culture of site-specific wines and reasonable pricing make Santa Barbara one of the most exciting and rewarding regions for consumers who want to discover distinctive, high-quality artisan wines that speak of place. I came away from my tastings this past summer more impressed than ever with the region, its producers and a bevy of wines that are truly magnificent. I believe Santa Barbara is one of the premier wine-growing regions in the world. My tastings this past summer only reinforced that view.”
February 12 | A Food + Wine Pairing with Melville Winery | 5-8pm
taste the lineup from Melville and meet Kurt Ammann. Melville Winery has been producing exceptional cold climate Chardonnay, Pinot Noir & Syrah for 3 generations in the Santa Rita hills. Chef Kelly has a created an exquisite complement to the wines (regular menu is also available).
Morel & Porcini Mushroom Bisque finished with olive oil & truffle croutons.
Jamon Serrano & Arugula Salad with shaved Manchego, toasted pepitas tossed in a Meyer lemon-olive oil dressing.
Wagyu Beef Tartare with pickled shallot, seasoned creme fraiche & a thyme-fleur de sal crostini.
Local Lobster Mac n Cheese. Local lobster medallions, charred leeks, organic spinach, white wine & Alpine cheese with Meyer lemon zest & sweet herb crust.
Roasted Organic Vegetables & Fingerling Potatoes seasoned with a roasted garlic, wine & herb butter with choice of Wagyu Flat Iron Steak with Peruvian romesco sauce, Korabuta Pork Loin with wine poached bing cherry, King Salmon with Peruvian romesco sauce, Tiger Prawns with Peruvian romesco sauce, or Local lobster tail & nettle puree.
February 6 | La Famiglia | An Italian Food + Wine Pairing
$90 per person | private dinner | reservations required
January 26 | Kerby Cult Sunday | reservations required
Our resident sommelier is at it again. Delicious and exciting.
January 26 | Monthly Sunday Brunch | 10am-3pm
Mark the date. Set your alarm. Get up. Only once a month!
November 22 | Friday Bubbles
November 17 | Monthly Sunday Brunch
November 14 | 5-8 pm | Winemaker Event
An evening with Winemaker Dieter Cronje from Presqu’ile Winery
November 10 | Kerby Cult Sunday
November 8 | Friday Bubbles
October 23 | Burger Week
October 20 | Kerby Cult Sunday
October 20 | Monthly Sunday Brunch
October 13 | Vertical Wine Tasting
October 9 | Fall Jardesca Cocktails with Charlie
September 18 | Burger Week
September 17 | Monte Cristo Day
September 15 | Monthly Sunday Brunch
September 12 | Jolly Oysters & Wine Pairing
September 1 | Kerby Cult Wine Tasting
August 29 | Wine Event with Avenales Ranch Beef and Wine
August 21 | Burger Week
August 18 | Monthly Sunday Brunch
July 28 | Monthly Sunday Brunch
June 26 | Dragonette Cellars with Founding Partner Brandon Sparks-Gillis with Jolly Oyster. Special Pairing
The Jolly Oyster & Dragonette Cellars
Wednesday, June 26 | 5:00pm - 8:30pm
Oysters on the Half Shell
Kumomoto (3) & Laguna Bay Reserve (3), served with cucumber, oregano flower & caviar lime mignonette.
Broiled Oysters
Laguna bay oysters with parmesan, lemon & herb crumbs.
Manilla Clams
With saffron, herb & roasted garlic compound butter & white wine with ciabatta toast.
Manilla Clams & Linguini
saffron, herb & roasted garlic compound butter & white wine with organic zucchini ribbons parmesan & ciabatta toast.
Additions
Spanish Chorizo, Wild caught white shrimp, California king salmon, Seared scallops, Mixed seafood
June 18 | Burger Week
June 13 | Jardesca Cocktail Tasting with Charlie Morrison
June 16 | Father’s Day Sunday Brunch
June 7 | Taste of Portugal with Winemaker Joana Macanita
Thursday, May 30 | Winemaker Dinner featuring wines from Eric Kent Wines
May 16-20 | Burger Week
Saturday, May 18 | Ventura Beer Festival at San Buena Ventura State Beach
Sunday, May 12 | Mother’s Day Brunch
May 1-7 | Cinco de Mayo Taco Week
Sunday, April 21 | Easter Sunday Brunch.
Saturday, April 6 | Ventura Wine Walk and Street Fair
March 27 | Burger Week
March 21 | Winemaker Dinner. Chef Kelly tasted Mail Road Wines and knew she had to create a special menu to pair with them. Be sure to call and make your reservations now. These dinners are truly and experience and tend to fill up fast.
February 17 | Kerby Cult Wine Tasting is an opportunity to taste rare finds. Reservations are required for this event. $100 per person.
February 14 | Valentine’s Dinner
January 31 | Winemaker Dinner. Chef Kelly is already busy creating the delicious menu. From grape to bottle Long Meadow Ranch is responsibly farmed and family-owned vineyards that allow us to bring extraordinary flavor and integrity to your table. Be sure to call and make your reservations now. This one shouldn't be missed and is sure to fill up fast.
January 1 | New Year’s Day Breakfast. Burritos & Bloody Mary’s — The Pantry is known for this delicious way to begin 2019. Chef Kelly’s Breakfast Burritos are the stuff of Ventura legend! And the Paradise Pantry Bloody is the perfect “hair of the dog.”
2018
December 31 | New Year’s Eve Dinner. Celebrate the end of 2018 and ring in 2019 with good friends, great food and a fabulous time. See Chef Kelly's special menu. Cheers.
November 15 | España Winemaker Dinner. See the menu. Call for reservations.
Life is short. Try new things. Come to Paradise to taste wines from our favorite winemakers. The small farm wines we feature will open the world of wine to you, right here in Ventura. Join us as our wine curator, Tina and our Chef Kelly present special wines to delight and inform you. Reservations recommended, but we can always squeeze you in.
Friday Bubbles | 4pm to 6pm. Kick off your weekend by celebrating sparkling domestics from the West to East Coast.
Sunday Wine Tastings | 4pm to 6pm. Upgrade your wine knowledge while tasting new, different and very special kinds of wine. Keep checking back and don’t miss any of these opportunities to learn, taste and find new favorites.
October 27 | Trick or Treat hourly Ghostly Drawing for a $20 Gift Certificate.
October 15 | Sunday Flights to Paradise. Greek Wines. The tastes of the Greek Islands with Cat Stratton of Athena Wines.
October 12 | Champagne Friday. Grape growing in the Dumangin family goes back some 350 years - Firmin Dumangin (born in the 1650s) was a grape grower in the neighbouring village of Ludes. Early in the 21st Century Gilles Dumangin succeeded his father, Jacky, and is a fifth generation Champagne producer. The Dumangin family’s tireless efforts to produce the best possible Champagne from their own grapes has been recognized by prestigious magazines and has received high ratings:
Brut 1er Cru Grande Reserve.
“From the family-owned J. Dumangin, this is a full, fruity, ripe wine that's full of sweet apple and lime flavors, with a bright orange-zest texture. It's also more serious than this fruitiness suggests, with dense flavor and concentration that promises to age." Roger Voss
"Tight-knit, perfumed, intriguing... One of my favourite non-vintage fizzes." Jancis Robinson, FT Weekend
Brut 1er Cru Rosé. James Suckling, 92 Points
"Bright playful red fruits and cassis with some gently spiced biscuity notes. The palate has an attractive vinous presence, plus long cherry and rasberry flavors. Fine and smooth."
Ratafia de Champagne Jancis Robinson - 17.5 Points
"Blend of Champagne grapes. Colour of Victoria plum skins, ie light tawny. Smells rather like apricot eau de vie with that woody aroma of spirit. Sweet, powerful but so deliciously scented on the palate: orange and rose and dried apricots. Scrumptious."
October 7 | Beaujolais and the Willamette Valley. Featuring wines from some of the best crus in Beaujolais and the Willamette Valley! The perfect categories for this fall! Come pick your favorites to celebrate with this holiday season, as our friend Remy Giannico, sommelier, casual cook, and bon-vivant walks us through an amuse bouche of volcanic terroir! Its like a pumpkin patch that you can drink! Enjoy a flight of 6 Willamette Valley wines and 6 wines from Beaujolais.
October 3 | Winemaker Dinner with Arkenstone Winery. See the menu.
September 2 | Kerby Cult Wine Tasting
August 14-19 | French Week
August 7-12 | Spain & Portugal Week
August 9 | Oyster Night
August 1 | Spaghetti & Meatballs
July 31-August 5 | Italian Week
July 19 | Oysters and Crisp, Sparkling Whites. From Marc at the Jolly Oyster we will be showcasing their exquisite Kumamoto and Laguna Bay select oysters and their Manila clams. All seafood will be paired with crisp sparkling whites curated by Tina for the event.
July 14 | Bastille Day
July 10-15 | French Week
July 4 | Gourmet Hot Dog Week. Silva Old Fashioned Franks done-up ala Chef Kelly.
July 1 | Paradise Pantry celebrates 11 years! Tina curates exquisite wines from 2007.
June 17 | Father's Day Sunday Brunch.
June 13 | Jasper Hill Farms Cheese Tasting. Come sample cheese from Jasper Hill Farm. We welcome Leigh Harding who will lead us through a guided tasting and talk about their dairy and cellars, a unique combination, at Jasper Hill.
June 6-10 | Portuguese Wine & Cheese Focus
May 30 | Winemaker Dinner | Scar Of The Sea Winery. See the menu. Read the Story.
May 27 | A Rare Wine Tasting. Join Kerby Zozula, one of Pantry's favorite wine educator's and taste through an insane lineup of high-end "cult" wines. Reservations required — only 6 spaces available!
May 25 | Kick off to Summer | Market. Get grill ready with our BBQ Sauces, condiments and pickles all at 10% off.
May 18 | Pup Crawl | Market. Bring your pup to our outdoor table for a treat and treat yourself to any of our discounted items on our Sidewalk Sale table.
May 14 | Open for Lunch in celebration of the Amgen Tour Of California pre-race through Downtown Ventura. Join us for lunch on a Monday (11-3pm)
May 13 | Mother's Day Sunday Brunch.
May 11 | Mom's Night Out | Market. 10% off all Rose Wines and Chocolates plus selected housewares on our table.
May 8 | My Mom Makes Wine Flights and Cheese Maker Moms will be featured all week in the restaurant and market.
May 5 | Cinco de Mayo. Celebrate Mexican-American wine makers paired with Chef Kelly's amazing tacos.
May 4 | Downtown Fiesta | Market. 10% Off all Spanish Cured Meats and other items on our table.
April 22 | Earth Day. is dear to our hearts. We will celebrate with biodynamic wines that respect the earth and all it provides.
April 17 | Winemaker Event. One night only. Come join Edgar Torres, the winemaker from Edgar de Bodega. He's pouring delicious wines and ciders to compliment Chef Kelly's Taco Platters.
April 11 | Tablas Creek Wine & Lamb Dinner. See the menu. Read the story.
April 1 | Easter Brunch. Reservations highly recommended. See the menu.
March 31 | Champagne on Main
Join us for a meal anytime during or after the Wine Walk, Street Fair, Live Entertainment and crazy Easter egg hunt in Mission Park.
March 25 - April 1 | Ventura Restaurant Week
We are excited to incorporate Ventura history into 2018 Restaurant Week. The fire roasted Ortega Chili we all know and love was created just down Main St. near the 33 by the Ortega Adobe (still standing) in 1897. Read more.
See current events here.