East Coast meets West Coast at Stone Acres Farm this winter with a wine dinner created by Chefs James Wayman and Maria Sinskey. We're thrilled to collaborate with Maria Sinskey at the farm for a second time, featuring a five course menu paired with Sinskey Vineyard wines. The menu combines products and preparations from both coasts, featuring seafood from our local waters, greens from our farm, California citrus, dates, and lamb from Sinskey Vineyards.
Stonington seafood crudo with Sinskey Farms citrus
Shellfish brodo, saffron and parsley rigatoni
Sinskey Vineyard lamb shoulder cooked over wood fire with yellow eyed beans, Merguez sausage, and sourdough bread
Winter greens salad with California dates, tahini and labneh miso
Maria’s key lime pie
$100 per person, plus tax & gratuity
Tickets include a multi course dinner with wine pairing
Friday, February 8th, 7pm
Stone Acres Farm Manor House
385 North Main Street
Stonington, CT 06378
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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