Robert Sinskey Vineyards

Roast Quail with Apple Chestnut Stuffing

Stuffing is one of those dishes that craves balance. A sign of a good stuffing is one whose flavor and texture haunts you after you’ve swallowed the first bite.

Raclette

Think of the best grilled cheese ever - freed from the shackles of bread!

Schnitzel

This juicy crunchy schnitzel can be made from pork, chicken, turkey or veal.

Fennel and Celery Salad with Toasted Walnut and Parmesan

Crunchy, salty, tangy, this salad hits all the notes and is a refreshing foil to the richness of the schnitzel.

Grilled Quail with Soy Maple Glaze

Little birds tend to go beautifully with Pinot Noir whether simply prepared with salt and pepper or made more glorious with a soy-maple glaze.

Mushroom Parmesan Tart

I like to make this tart when I find beautiful wild mushrooms at the market or after a day of fruitful foraging.

Persimmon Wedges & Goat Cheese with Warm Spices

I love a crisp crunchy Fuyu persimmon plucked right of the tree.

Sausages with Sauerkraut and Abraxas Mustard

Simple and fun! Grill sausages lightly after steaming in sauerkraut for another layer of flavor and texture.

Apple Chestnut Stuffing

Apples and chestnuts together make a wonderful stuffing full of texture and flavor.

“Quick-braised” Lamb Pache (Paccheri)

As the days get shorter and the weather begins to cool, that’s when I lean towards the comfort of pasta with a hearty sauce made from lamb kissed with tomato.

Farro with Cavalo Nero, Baked Eggs, Pancetta and Salsa Verde

I love this hearty and flavorful baked dish for breakfast, lunch, or dinner.

Fall Salad of Heirloom Apples, Curly Endive, Toasted Pecans and Point Reyes Blue Cheese

This delicious salad is sweet, crisp, tangy and tart. It covers all the bases. Use it as a starter for dinner or a main course luncheon salad.

Braised Veal Shanks with Olives and Bay Leaves

This dish is great any time of year. In the summer serve it with fresh buttered pasta and a salad of greens and tomatoes plucked from the garden. In the winter serve it over thick pappardelle with some crusty bread to soak up every bit of flavorful juice.

Chocolate Nib Semifreddo