Dinner at Robert Sinsky Vineyards
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.
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.
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
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
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.