Wisteria vines in bloom at the Robert Sinskey Vineyard
On a recent trip to Sonoma our great friend Joanna made reservations for a farm to table lunch at the Robert Sinskey Vineyards. We had a tour of the vineyard, cellars, kitchen garden, and then concluded with a farm to table wine tasting and lunch. It was perfect weather, fantastic wine, and definitely the best lamb burger I’ve ever tasted. It was actually a lamb slider, with lambs they raised, made with gougeres for the buns. Gougere is essentially a french cheese puff pastry but makes an excellent bun for a slider. The recipe is below. I did eat the bun there with the gluten but at home I modified it to be gluten free replacing the flour with Pamela’s Baking Mix. They were amazing!! (you could experiment with other GF flour mixes as well). They make a great breakfast addition to sausage sliders too. Erin, the chef was kind enough to send me the recipe for the lamb sliders and said that I could share the recipe here on the blog. You will find it at the end of the post and MUST find a way to make it. SO, SO good! Another tasty treat on the lunch platter was a prosciutto from La Quercia in Iowa.
These gougeres are so amazing with the cheese and rosemary/thyme combination.
LAMB SLIDERS from Robert Sinskey Vineyards