The free-range chicken roulade, packed with cherries, walnuts, arugula and Parmesan cheese, and topped with a cherry relish brought me back to her counter more than once. Debra Whiting, chef-proprietor of the Red Newt Cellars Winery and Bistro, also offered an unusual ravioli of light, almost translucent pasta loaded with blueberries, garlic Chevré and spinach topped with garlic scapes in a rich and savory roasted garlic cream sauce. Suggested wine pairings: 2005 Red Newt Cellars Cabernet Franc and 2005 Dr. Frank’s Vinifera Wine Cellars Gewurztraminer.