Robert Sinskey Vineyards

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.

Roast Duck Breast with Maple Syrup, Sage and Black Pepper

These crisp-skinned juicy duck breasts scented with sage and maple are a delicious treat.

Maple Glazed Sweet Potatoes

These potatoes are a delicious accompaniment to a large variety of roasted birds and meat.

Persimmon Wedges & Goat Cheese with Warm Spices

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

Pancetta-wrapped Game Hens with Aromatic Stuffing & Chanterelles

While this dish is delicious with Game hens or Poussin, you can substitute squab, grouse, or pheasant for something a little more exotic.

Aged Cheddar Cheese Popovers

These moist cheesy popovers are prefect before, during, or after dinner. They can also be served as part of the cheese course.

Succulent Red Wine-Braised Lamb with Creamy Polenta

Polenta is a wonderfully simple and satisfying dish. Look for polenta that is milled with the germ intact, for better flavor, texture and nutrition.

Apple Chestnut Stuffing

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

Roasted Delicata Squash and Winter Chicory Salad with Cider Vinaigrette, Crispy Pancetta and Toasted Pumpkin Seeds

This salad hits all the high notes - tangy, crunchy, salty, and sweet. Most folks think salads are a big no-no for wine, but this salad is just fine with a nice, crisp aromatic white such as RSV’s Abraxas.

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.

Pumpkin Tortellini With Sage Brown Butter

These tortellini can be filled and shaped up to a week in advance.

Brown Butter Pecan Pie