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Talley Vineyards

Our California Table Cookbook Recipes

Celebrating the Seasons with the Talley Family

We couldn’t wait any longer to share a sneak peek into Brian Talley’s new cookbook, Our California Table: Celebrating the Seasons with the Talley Family. This will be the first of several recipes that we will be sharing on our recipe pages and blog over the next few months in anticipation of Our California Table, set to be released in March of 2017. So be sure to follow us on Facebook, Instagram, and Twitter for news and updates.

June 29, 2017
The coastal San Luis Obispo and Santa Barbara County region is unique as a place that grows both world-class Chardonnay and avocados—truly a match made in heaven. Avocados are just about my favorite thing that we grow on the farm, and I consider guacamole to be the best possible expression of the avocado.
December 21, 2016
With a recipe this appetizing, we couldn’t wait any longer to share a sneak peek into Brian Talley’s new cookbook, Our California Table: Celebrating the Seasons with the Talley Family. This will be the first of several recipes that we will be sharing on our blog over the next few months in anticipation of Our California Table, set to be released in March of 2017. So be sure to follow us on Facebook, Instagram, and Twitter for news and updates.
November 13, 2017
Our tradition of baking apple pie stretches back at least to my Grandmother Hazel’s time. Among my earliest memories are those of her baking and the rest of the family enjoying homemade apple pie. (For some reason, I didn’t come to love apple pie until I was in my 20s.) My father carried on the tradition but took it to another level by planting apple trees especially to supply the fruit for his pies. He chose Gravenstein, a classic tart-tasting, early season baking apple. I still get apples from the trees he planted right next to Rosemary’s Vineyard. The pie-baking tradition continues with my daughter Elizabeth, though her recipe for the crust has changed (see the Raspberry Pie recipe on page tk for her crust). This recipe is my grandmother’s original, which I wrote down on September 1, 1998, while assisting her in baking the pie. The large quantity of shortening yields a super-flaky crust.
January 13, 2017
Another wonderful receipe from Brian Talley's upcoming Our California Table: Celebrating the Seasons with the Talley Family cookbook releasing soon.
February 17, 2017
This delicious cake is made with Meyer lemons, which I used to get from a tree next to my mother’s house in the middle of Rosemary’s Vineyard. The cake recipe was given to me by my friend Elizabeth Beekley, a Culinary Institute of America graduate who worked at Talley Vineyards before she relocated to Oregon to raise her two kids and start an acclaimed bakery. Brian Collins, chef-owner of Ember in Arroyo Grande, tweaked the recipe slightly and added the optional lemon zest on top. If you are concerned about including butter, you can enjoy a guilt-free version of this cake by using olive oil instead.
February 8, 2017
My family loves pies. While this tradition started with my grandmother, it was reinforced when my dad baked my mom a pie at his apartment in Berkeley on their first date. Over the years, we each did our part to continue to improve our craft.