Here’s a round up of the final days of our extraordinary eating (yes, and drinking) adventures in Napa Valley. I could have spent another few weeks there, speaking with passionate food growers, vintners and chefs. But alas, the east coast called us back to our reality.
I chose to visit Robert Sinskey Vineyardsfor many reasons. They are fully organic and biodynamic, they grow all of their own grapes, they have an abundant cooking garden from which their chefs pull fruits and veggies and best of all, they serve lunch.I started at 11 AM with the farm to table tour, which takes guests through the culinary garden, the cellar and then on to their stone terrace for lunch. Continue reading