Wine Dinner with Brian Talley of Talley Vineyards
Five and Ten
February 19th at 7 pm
The Talley family has been farming vegetables in the Arroyo Grande Valley since Brian Talley’s grandfather Oliver moved there in the 1940s. By the 1980’s the family had taken a cue from Santa Barbara to their south and Edna Valley to the north by planting Pinot Noir and Chardonnay, and they quickly became the standard bearer for this relatively unexplored little corner of California’s Central Coast.
photo from talleyvineyards.com
On February 19th, Brian Talley will come to Athens and walk us through both his family wines and the Cabernet they make under their second label in Paso Robles, Bishop’s Peak. Brian is a great personality and a joy to talk to about these gorgeous wines, so we hope you can make it.
1.
Charred Vidalias, chow chow, candied mustard, pork jus and watercress
Chardonnay, Talley Vineyards, ‘Estate’, Arroyo Grande Valley, CA, 2011
2.
Flounder, roasted on the bone, with black garlic and mushroom dashi, charred cauliflower and Nasturtiums
Chardonnay, Talley Vineyards, ‘Oliver’s Vineyard’, Arroyo Grande Valley, CA, 2011
3.
Roasted Salsify, ember roasted beets, strained sheep’s milk yogurt, black trumpet jus, pea shoots and crisp chicken skin.
Pinot Noir, Talley Vineyards, ‘Estate’, Arroyo Grande Valley, CA, 2011
4.
Sweetbreads glazed in ox-tail jus split with bone marrow: garnished with pickled root vegetables and sorrel.
Cabernet Sauvignon, Bishop’s Peak, Paso Robles, CA, 2012
5.
Roast Duck Breast and fritter of confit, grain broth, Brussels, compressed apple, frilly mustard
Pinot Noir, Talley Vineyards, ‘Rincon Vineyard’, Arroyo Grande Valley, CA 2011
Pinot Noir, Talley Vineyards, ‘Rosemary’s Vineyard’, Arroyo Grande Valley, CA 2011
6.
Chocolate nut torte with chopped fig, ginger-pear sorbet pears and whipped cream
$110 per person plus tax and gratuity
for reservations
reservations@fiveandten.com
706-546-7300
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