You are cordially invited to
our virtual wine dinner!
November 12, 2020 | 6:00 PM | $250
5:00 PM Meal Pick Up at Ember Restaurant
Enjoy 2 bottles of Talley Vineyards wine and
dinner by Ember with every ticket purchased!
Due to the COVID-19 pandemic, our 3rd annual Dinner With the Winemaker event has been modified. Instead of gathering for an in person event, you will enjoy an evening in the comfort of your own home drinking incredible wine by TALLEY VINEYARDS and a savory three course meal by Chef Brian Collins of EMBER RESTAURANT – all while supporting Sansum Diabetes Research Institute (SDRI).
Brian Talley, owner of Talley Vineyards in Arroyo Grande, will provide a fun, informative
live discussion about his revered wines.
Your gift will further SDRI’s mission to provide research, education, and care to those impacted by diabetes. SDRI has been on the cutting edge of diabetes research since our founding in 1944 by Dr. William Sansum, the first U.S. physician to manufacture and administer insulin in the treatment of diabetes.
Meet the winemaker
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, he 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 twelve, 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 cofounder of the World of Pinot Noir and past President of the San Luis Obispo Wine Country Association; he 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.
Brian loves cooking, wine and travel as well as fitness and golf. He lives at the edge of Talley Farms with his wife Johnine. Together they have two daughters, Elizabeth and Olivia.
Meet the chef
As the Chef and Owner of Ember Restaurant, Brian Collins is known for his modern approach to regional Italian Cuisine on California’s Central Coast.
A native of Arroyo Grande, Brian was drawn to food and cooking at an early age. After taking his first cooking job at a local café he was immediately drawn to the restaurant industry. Shortly thereafter, Brian enrolled in the California Culinary Academy in San Francisco and the journey to becoming a chef had begun.
Prior to graduation, Brian obtained an intern position at Berkeley’s famous Chez Panisse Restaurant in 2000. Upon the completion of a three-month internship and graduation from culinary school, Brian was offered a full-time position which turned into a six-year stint cooking under the tutelage of Alice Waters. Brian credits much of his culinary philosophy and influence to Chez Panisse and its talented brigade of chefs.
In 2006 the time had come to return to the Central Coast with the determination to open a restaurant of his own. After cooking at Lido restaurant as both Sous Chef and Executive Chef, Brian found inspiration in the Santa Barbara Wine Country in a small town called Los Alamos. As the Chef of Full of Life Flatbread, Brian created weekly changing menus that gained the restaurant notoriety as one of the region’s top culinary destinations.
After scouting potential locations, Brian discovered a property in his hometown of Arroyo Grande and opened Ember. The restaurant was an immediate success and quickly became known as one of the top restaurants on the Central Coast.