Tasting and Book Signing with Brian Talley
Ridgway recently hosted 35 people for a wine and recipe tasting along with a book signing with Brian Talley of Talley Vineyards. Brian’s new cookbook, Our California Table, celebrates the Talley family’s legacy as one of the most influential agricultural families along California’s Central Coast dating to the 1940s. More than 50 beloved family recipes are accompanied by stunning photography and an inspiring story. Brian and Tony cooked up samples from a selection of recipes from the book for guests to sample, while Sukie poured wines from Talley Vineyards as well as their Bishop’s Peak label. Brian was available for book signing following the demonstration. We were thrilled to welcome Brian, a long-time friend and respected representative of his industry, to Naples and to Ridgway and Tony’s Off Third. Additionally, we were pleased to indirectly support the Fund for Vineyard and Farm Workers, which was founded by Brian and Johnine Talley to provide grants to nonprofit organizations that provide for San Luis Obispo County farm workers and their families, and benefits from sales of the cookbook.
Easter at Ridgway and Tony’s Off Third
Easter is only a few weeks away and always one of our favorite holidays.
Ridgway’s garden, patio and dining rooms buzz with families in their spring finest celebrating a happy occasion, and Tony’s Off Third is a go-to destination for any number of tasty treats for those marking the holiday at home. During the day, Ridgway serves our usual brunch and lunch menus, and at dinner we serve our regular menu with the special addition of a roasted leg of lamb with mint demi-glace.
Call Ridgway for your brunch or dinner reservations (239-262-5500) and Tony’s Off Third (239-262-7999) for your special bread or dessert order.
Naples Restaurant Week
Ridgway is pleased to be participating again in Naples Restaurant Week, which will run from June 1 to 14. Tony is working on drafting new menus to tempt you. This go-round, Naples Restaurant Week benefits the Humane Society of Naples. As always, the Restaurant Week menu will be available during dinner only and will feature set price, prix fixe choices, with our goals being to bring you both value and a delectable dinner out!
New White Cake at Tony’s Off Third
Tony’s Off Third has perfected (in our humble opinion) a new recipe for white cake. Be forewarned, it’s addictively good. Be equally forewarned, if you or your loved ones have a sensitivity to almonds, a smidge of almond oil goes into the batter. It adds a nice sweetness and balance to the cake, we think. We invite you to try for yourself. We think it’s pretty excellent. And if almonds are an issue, not to worry – all of our other cakes are nut-free, including our carrot cake!
Crispy Fish is back this Friday
We’re a week out from the March edition of Crispy Fish Friday! Who else is a little shocked that we’re already at the end of March? Fear not, year-round residents – Crispy Fish Fridays continue throughout the summer and fall! So we expect to see many of you over the coming months.
Please call ahead to reserve your table and let us know you’re coming in for the Crispy Fish! This dish does require special preparation by the kitchen and we appreciate the advance notice. We’d be happy to take your call at any time at (239) 262-5500.