Epicurean Theatre welcomes Brian Talley, owner/winegrower of Talley Vineyards & Talley Farms to this month’s cooking class lineup in Tampa.
On Tuesday, March 21, from 7 to 9 p.m., guests will enjoy a cooking class and wine pairing featuring three recipes from Brian’s new cookbook, Our California Table, Celebrating the Seasons with the Talley Family
Brian will share his California farm-to-table philosophy, an excellent three-course menu with wine pairings and share stories from the farm.
During the cooking class, learn how to make these three menu items: Pan-fried black cod with spinach and truffled cauliflower, filet mignon with red-wine sauce and country-style fingerling potatoes, and Sarah’s Nappa cabbage salad. Each course will be delightfully paired with wine from the Talley Vineyards collection.
About Talley Vineyards, Talley Farms and Brian Talley:
For three generations the Talley family has farmed Coastal San Luis Obispo County in California. What once started as a specialty vegetable growing business in 1948, Talley vineyards expanded to a total of 190 acres in the Arroyo Grande and Edna Valleys. They produced its first wine in 1986 with the production of 450 cases. From 450 cases to around 30,000 cases annually, Talley Vineyards now produces exceptional wine with great flair and passion.
Brian talley is a third generation farmer and a second generation winegrower who began his career in the family business starting at the age of 12. He’s recognized as a leader in the local wine industry and a popular farm-to-table cookbook author.
An Evening with Brian Talley, Owner/Winegrower, Talley Vineyards & Talley Farms, is $65 per person and can be purchased on the Epicurean Theatre website here
. Brian’s cookbooks will be sold separately
at the event, and a book signing will follow shortly after the class.
Tags: Epicurean Cooking Classes
, epicurean hotel
, Talley Vineyards