Dinner at Robert Sinsky Vineyards

Fredandmesinskyvineyards
This was one of the most incredible evenings.  We had the entire Robert Sinskey vineyard to ourselves.  The setting is extraordinary.  Just a magnificent night all around.  Maria Sinskey was our chef of the evening and she can seriously cook.  The entire staff was a bit taken back by how much we consumed and quite frankly so was I.  Worth every bite. 

Maria
Here is Maria in the kitchen in the back corner.

Walnutappetizer
We started with a few little passed bites before making our way on a tour of the vineyard.  This is a caramelized onion open tart with half a walnut on top.  Wow.

Tomatoappe
Thinly sliced cherry tomatoes that had been roasted and a spot of gruyere cheese.  We also had a few gourgeres which I forgot to capture.

Bilinis
The bilinis were amazing.  Caviar just hits the spot.

Cave
We took a tour through the caves underneath the property.  This one really gives you an idea of how much wine is being stored and how deep these caves are.  Pretty awesome.

Prosfigscheese
Our first course was a mixture of fresh and roasted figs with La Quercia Prosciutto a sprig of watercress and definitely the best Parmesan crisp any of us have ever eaten.   The roasted figs were hidden underneath the prosciutto which was a nice surprise.  This was served with an Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard 2010.

Salmonpotato
Second out was an olive oil poached wild Pacific salmon over a golden potato leek rosti with a hint of preserved lemon.  I watched Maria make the rostis.  Taught me a few tricks.  This was served with a Pinot Blanc, Los Carneros 20008 Magnum

Mushroomsrav
A little pasta for the next course.  Just foraged mushroom tortellini in a Parmesan brodo (broth) served with a Pinot Noir, Three Amigos Vineyard, Los Carneros, Napa Valley 2007

Beef
This particular dish I am still dreaming about.  So simple yet elegant and the flavors were just sublime and perfect.  Herb crusted pasture raised beef tenderloin with crispy shallots, french beans over a golden semolina cake (hidden underneath).  The meat was like butter.  This was served with a Cabernet Sauvignon, SLD Estate, Stags Leap District, Napa Valley 2005

Pear:almonds:cheese
Nothing like the cheese course.  Roasted heirloom pears from their garden, humbolt fog goat cheese with a few toasted almonds.  This was served with a Pinot Gris, Los Carneros 2010

Applebdayplates
Last out was a killer apple tart tartin.  Even Maria said it might have been the best one she had ever made.  Apples out of the Sinskey gardens with a dollop of creme fraiche served with a Pinot Gris Late, Los Carneros 2007.

Truly epic evening.