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