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Mar
21

An Evening with Brian Talley, Owner/Winegrower, Talley Vineyards & Talley Farms

Tuesday

|

7:00 pm - 9:00 pm

March 21 @ 7:00 pm - 9:00 pm

| $65.00
 

Details

Date:
March 21
Time:
7:00 pm - 9:00 pm
Cost:
$65.00

Venue

Epicurean Hotel
1207 South Howard Avenue
Tampa, FL 33606
+ Google Map
Phone:
813-999-8700
Purchase Tickets

 

Mar
21

An Evening with Brian Talley, Owner/Winegrower, Talley Vineyards & Talley Farms

Tuesday

|

7:00 pm - 9:00 pm

March 21 @ 7:00 pm - 9:00 pm

| $65.00

Brian Talley is a third generation farmer and second generation winegrower born and raised in Arroyo Grande.  While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, Brian worked in a wine shop called “Curds and Whey” where he fell in love with wine.

Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms.  He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.  Brian is recognized as a leader in the local wine industry and was co-founder of the World of Pinot Noir, served as president of the San Luis Obispo Wine Country Association and has been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year.  Most recently he wrote a farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family, to celebrate what is special about his family’s farm and winery in Coastal San Luis Obispo County.

Brian loves cooking, wine and travel as well as running, cycling and golf.  He lives at the edge of Talley Farms with his wife Johnine and daughters Elizabeth and Olivia.

Join Brian Talley for a cooking demonstration and wine pairing featuring three recipes from his new cookbook, Our California Table, Celebrating the Seasons with the Talley Family.  Brian will share his farm to table philosophy, food and wine pairing, and stories from the farm. *Cookbook will be sold SEPARATELY at the event. A book signing will follow shortly after the class.*

MENU

Pan-Fried Black Cod with Spinach and Truffled Cauliflower

Filet Mignon with Red-Wine Sauce and Country-Style Fingerling Potatoes

Sarah’s Napa Cabbage Salad

 

 



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