On Tuesday, February 22nd, 7PM, The Dressing Room will host a very special wine dinner featuring the organic and biodynamic wines from Robert Sinskey Vineyards. Dressing Room Chef Jon Vaast will create a five-course farm-to-table menu that will pair perfectly with Sinskey’s elegant selections. The complete menu for this evening is below.
The Dressing Room is known for its commitment to using natural and organic ingredients, a perfect fit for Robert Sinskey’s winemaking philosophy. I can’t wait to try the two together. Hope to see you there on February 22nd !
First Course - Celery Root and Sunchoke puree with shared celery salad
with Robert Sinskey Pinot Gris 2009
Second Course - Carmelized Diver Scallops with pork belly, baby beets, frisee and cider reduction
with Robert Sinskey “Abraxas” Alsace blend 2009
Third Course - Elk Tenderloin with scalloped potato, glazed thimble carrots and green peppercorn sauce
with Robert Sinskey Pinot Noir 2007
Fourth Course - Seared Pressed Lamb with baby bok choy, baby turnips, chevre lamb jus and parsnip chips
with Robert Sinskey “POV” Bordeaux blend 2006
Dessert - Ginger Creme Brulee
with Robert Sinskey Late Harvest Pinot Gris 2007
Cost: $85 per person, excluding gratuity
For reservations, please call (203) 226-1114. RSVP at your earliest convenience, as seating is limited.
I know some of you are wondering...what are biodynamic wines? Often referred to as “beyond organic,” biodynamic farming is similar to organic farming in its use of manures and composts and its exclusion of the use of artificial pesticides and fertilizers. Unlike organic farming, biodynamic farming uses fermented herbal and mineral preparations as compost additives and field sprays, and uses an astronomical planting and harvesting calendar. Biodynamic agriculturalists view the farm as one entity within which all organisms – plant, insect and animal alike -- are interdependent upon each other for fertility and sustainability. For more information on biodynamics, please go to: www.demeter-usa.org
Believing that winemaking begins in the vineyard with healthy grapes that come from healthy soils, Robert Sinskey began using organic farming techniques at his Napa and Sonoma Valley vineyards in 1991. Upon seeing the improved results in his wines from organic farming, he then slowly transitioned to biodynamic farming practices. Sinskey believes that making fantastic wine while using earth-friendly methods is “not mutually exclusive” and has “helped to define the well-crafted wines of RSV.” For more information on the Sinskey wines, please go to: www.robertsinskey.com