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The 2008 season was like no other at Talon Lodge. The fishing was good, the Chefs were fabulous and the Winemakers, and their wines, were Extraordinary!
Kirk and Sarah Venge enjoy fishing with Talon Lodge guests.
The season started off with Kirk Venge of Venge Vineyards. Kirk and his wife Sarah spent the days fishing and the evenings hosting the Winemaker events with Kirk's finest wines.
Chef Sam Choy with fresh King Salmon Sashimi
May also brought back Chef Sam Choy of Hawaii. This was Chef Choy's third visit to Talon and it's always a treat to have Hawaii's favorite chef cooking special meals for our guests. It's also a treat to have Hawaiian music in the background to assist with the natural beauty of our setting.
We kicked off July with Chef Pascal Vignau which was his second trip to Talon. Chef Vignau brought an international flair to the kitchen through his experience with Four Seasons Resorts.
Chef Vignau with his King Salmon and one of his Alaska Surf and Turf Meals
The partners from B-Cellars, Duffy Keys and Jim Borsack, joined us in Mid-July to share their blended wines with our guests. With 91+ point ratings on their wines, the pairing were wonderful.
In August, a Napa legend entertained our guests. Nils Venge, North America's first 100-point winemaker, shared his passion and humor with our guests. Joining Nils was David Cofran, another distinguished wine maker from Napa. Featured during this event was Saddleback Vineyards and Highlands Vineyards.
Nils Venge shares wine with Gwen Younger and Talon Lodge guest Drake Duane
August also brought another legendary name to Talon. Rob Mondavi joined us and presented some of the new wines that he and his father, Michael, are producing as well as some of the Folio Wine Partners wines they are representing.
Rob also had the opportunity to enjoy some fly fishing via a float plane. One of the trips allowed him a special treat of fishing right next to an Alaska Brown Bear. He'll talk about this trip for the rest of his life.
Winemaker Rob Mondavi fly fishing for Silver Salmon
All of this, in just three months. And to think, the season isn't over yet! We still have Chef Salvidor Prado from the Hyatt Gainey Resort in Scottsdale and Luke Russ from Bacio Divino Wines.
This is what makes Talon Lodge different!
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