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New England + Napa - Wine Dinner with Maria Sinskey

  • Stone Acres Farm 385 North Main Street Stonington, CT 06379 USA (map)

East Coast meets West Coast at Stone Acres Farm this winter for a collaboration dinner with two incredible chefs, James Wayman and Maria Sinskey! We're thrilled to collaborate with Chef Maria Sinskey of Robert Sinskey Vineyards at the farm for a second time, featuring a five course menu paired with Robert Sinskey Vineyard wines.

New England meets Napa at this dinner exploring East Coast and West Coast ingredients and influences. The menu includes seafood from our local waters, greens from our farm, California citrus, dates, and lamb from Sinskey Vineyards.

the menu

  • Stonington seafood crudo with Sinskey Farms citrus with RSV (Robert Sinskey Vineyards) Pinot Blanc

  • Shellfish brodo, saffron and parsley rigatoni with RSV Orgia

  • Sinskey Vineyard lamb shoulder cooked over wood fire with yellow eyed beans, Merguez sausage, and sourdough bread with RSV Pinot Noir

  • Winter greens salad with California dates, tahini and labneh miso with RSV Abraxas

  • Maria’s key lime pie with RSV Pinot Gris Late Harvest

the details

Friday, February 8, 7pm
Stone Acres Farm
385 N. Main Street
Stonington, CT

5 courses with wine pairing
$100 per person + tax and gratuity

About Maria Sinskey

Maria is a chef, cookbook author, and culinary director at her family's Napa winery, Robert Sinskey Vineyards. Maria's tenure as a chef began with culinary school in Denmark and San Francisco, and working at Michelin starred restaurants in Europe. Stateside, she has been named 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, and has appeared on many PBS and Food Network Shows.

About Robert Sinskey Vineyards

Robert Sinskey Vineyard believes that wine-growing begins with the care of the soil. Since 1991, RSV has been practicing the “whole farm” philosophy of interrelationships based on Rudolph Steiner’s 1928 lecture “Agriculture.” This approach taps into the rhythms of nature to embrace biodiversity and encourage natural processes in growing healthy grapes that help craft expressive, vibrant and living wines.

RSV is dedicated to the agrarian, culinary experience. Sheep graze the vineyards and provide wool, pelts and meat. Edible landscape, extensive culinary gardens and fruit orchards cover the winery grounds and vineyards. Beehives dot the backside of RSV’s Capa Vineyard where they pollinate the orchards and provide honey. RSV has even planted an experimental truffle orchard with English Oaks and Filberts… because elegant, balanced wines should be served with produce and meats from the gardens and/or artisan purveyors and prepared in RSV’s Vineyard Kitchen.

Please note: 

- Please alert us of any dietary restrictions or food allergies in advance 

- if attending with another guest or party, please alert us to any seating requests in advance

- by purchasing a ticket to an 85th Day Group event, you are granting 85th Day Group permission to use your likeness in a photograph, video, or other digital media in any and all of its publications, including web-based publications, without payment or other consideration.

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