With Robert Sinskey Vineyards

Sponsored by Kimber Hijek & Gary Barnett and Jim & Judythe Dingfelder


Robert Sinskey Vineyards

Robert Sinskey Vineyards is a fully organic and biodynamic winery located in the Stags Leap district of Napa Valley. They produce an array of wines designated Napa or Los Carneros. You may not have seen scores for any Sinskey wines in any of the major wine publications. That is because Sinskey does not submit their wines for scoring. They believe wine should be made for, and enjoyed as, a part of the culinary experience and not as “an athletic event”.

Bob Sinskey predicted a change in the American diet to lighter, healthier foods and inclusion of more exotic ingredients. In conjunction with this, he identified a change in the American taste toward a lighter style of red wine. He sought a site to start growing Pinot Noir in the late 1970’s. He started as a winegrower, selling all his grapes, but changes in the business prompted him to start a winery. The doors to the winery opened in 1988 and Bob convinced his son to take over the management of the winery while he continued to oversee the vineyards and to tend his thriving medical practice. Sadly, Bob passed away in June 2015 and is sorely missed.

Over the past twenty-five years his son Rob has grown the 100% organic and biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys. Sinskey Vineyards is a true culinary experience, with Rob’s wife Maria Sinskey, a world renowned chef creating pairings for all of the wines. Over the years, Maria garnered many accolades: 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, SF Chronicle Rising Star chef and appeared on many PBS and Food Network Shows. We are pleased to have Maria here to represent Robert Sinskey Vineyards.




Elements offers simple, yet elegantly composed food in a serene, contemporary setting. Their passion for fine dining will compliment your taste for haute cuisine. From the moment you walk in to the last delicious morsel you will taste, you are promised a unique and exquisite dining experience.

The cuisine combines classical as well as modern Asian and European cooking techniques to enhance the flavors of local and sustainable ingredients. Our menu changes often to capitalize on the freshest and most seasonal fare. We are proud that we select menu items from local farms and food producers such as Heritage Farms in Seven Springs, NC, Homeland Creamery in Julian, NC and East Branch Ginger. The seafood at elements is also delivered fresh from North Carolina seafood purveyors and global sustainable vendors.

Although born in Southern Vietnam, Chef Michael Chuong fled at age 15, escaping Communist Vietnam. As the eldest son, Chuong’s most vivid memories of his youth take place in the kitchen with his mother, preparing for each night’s family meal. Well-versed in the art of cuisine.

Chuong was trained extensively and eventually promoted throughout the kitchen to the position of Chef de Cuisine at the Inter-Continental Hotel’s five-star restaurant, Le Continent in New Orleans where he competed in the American Culinary Federation winning medals in GoldSilver, and Best of Show. Multiple opportunities and awards later, he came to Cary, NC as Executive Chef at the privately owned Prestonwood Country Club in Cary, NC and then at ?n Asian Cuisine. Elements is Chuong’s own restaurant and has been customized to the locals’ palates, and features more dishes and flavors the community is looking and craving for. Chef Chuong has already created a large following, goodwill in the community, and captured the attention and love of the Triangle.