Savannah & Chris invite the wedding party to participate in the wedding rehearsal and dinner at Quincy Cellars.
Savannah and Chris like to keep life simple and decided to host their rehearsal dinner at Quincy Cellars, immediately following the wedding ceremony rehearsal, Friday evening. Quincy Cellars has many options for party spaces and event menus so Savannah thought it perfectly simple and aligned with the couple’s affinity for a natural ambiance. The rehearsal dinner party is on the patio an ideal spot for a casual smaller party.
Savannah and Chris chose a BBQ dinner for the evening. The menu includes a savory BBQ beef brisket for the main dish with a side of freshly picked and grated house-made cole slaw. The starch will be a salt-crusted baked potato, served hot, just out of the oven. A freshly picked vegetable mix will be grilled and served hot as well. And it wouldn’t be a BBQ without the corn bread – Quincy’s is a delicious made-from-scratch corn bread made with lots of flavorful ingredients and affection for this amazing couple and their closest friends and family.
To finish, the menu includes two dessert options both of which are house-made, from scratch. The first dessert is a decadent match between wine and chocolate. It is a chocolate cabernet tart that is most definitely, to die for. Additionally, a light yet full-of-flavor strawberry shortcake will be served.
Iced tea and lemonade soft drinks are the perfect match for a BBQ and will be available for guests. The bar will be open as well with Quincy Cellars wines poured upon request. Two styles of 7 Sins Brewery craft beer are on tap too.
Rehearsing for the big day has never sounded more delicious!
I sat down with Quincy Cellars owner and master chef, Kevin Daughrity, to find out why the food he serves at Quincy Cellars and Sensory Winery & Art Gallery is so extraordinary? if he considers himself a foodie – and what does that mean? and, the vision for his hospitality business? I gathered volumes from him and share a few insights today.
Most interesting to me is that Kevin is self-taught. Kevin became bored with college food and so cooking for himself and his college buddies became a practical and creative outlet. Food is still a passion of his, constantly honing his art, in addition to the creative license with cooking, Kevin likes the instant feedback – a quick sampling or a deep inhale gives him quick feedback about whether or not the direction he’s going is appealing or not. To dig a little deeper, Kevin loves to explore flavor combinations and trends – for instance he makes an all-time American favorite, macaroni and cheese, from scratch. For a twist, he includes a variety of fresh herbs and a blend of non-traditional cheeses, giving the dish new life with amazing rich flavor.
I asked Kevin what his favorite meal was and showing he truly is a foodie, he could not pin one down – he says what he likes best is the unabridged experience – and expects a complete celebration, no matter what the occasion or setting. Being served a 4-course gourmet meal at a fine restaurant with the perfect pairing of wine is pure enjoyment for him. Kevin also says that firing up the grill savoring a flavorful burger with a fresh homemade roll and kicking back with a craft beer is just as pleasing.
Check out future blog posts for more wisdom from Kevin like his secret to creating fantastic meals and vision for his business.
You may have visited Quincy Cellars to sample our wine, and possibly had an appetizer or, even a dinner at a special wine & cheese or holiday event – or maybe you attended a wedding or philanthropic event, regardless, if you even had one bite of the food, you would be delighted.
And if not, here is your chance to come and sample a fresh, simple, natural, true culinary arts experience. Quincy Cellars was chosen to host the Farm-to-Table dinner as part of the upcoming national PleinAir Westfield event. While here, you will enjoy a sumptuous dinner prepared by our owner and chef, Kevin Daughrity. The menu is inclusive of food from local farms and paired with wines from our cellars. Additionally, there will be live music and invited PleinAir artists in action.
En plein air is a French term that means open air and is often used to describe the act of painting outdoors. Often artists work in a studio looking at a still object while plein air painting is when an artist reproduces the scene or picture at that time at which they are in the natural environment. Artists from around the country will gather to spend five days painting in beautiful Chautauqua County including our lovely Quincy Cellars. The Quincy Cellars event center and wine cellar are in a country chic restored barn set on romantically landscaped grounds including a pond, willow tree, rose garden and vineyard – a perfect spot for artists to recreate.
This year is the third annual PleinAir Westfield event Sponsored by The Station Art Gallery & Studio of Katherine Galbraith, Johnson Estate Winery and Quincy Cellars. The Farm-To-Table Dinner is Thursday, June 23 from 6:00 – 9:00 p.m with a cost of $60 per person. We are located at 10606 Route 20 in Ripley, close to the State line. Reservations are needed, get your tickets now – go to the “events calendar” under News at JohnsonWinery.com, or call 716.326.2191.
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- An Extraordinary Wedding Day for Savannah and Chris August 15, 2017
- Savannah and Chris Host Rehearsal Dinner at Quincy Cellars August 10, 2017
- Savannah’s Bachelorette Party in Pittsburgh August 7, 2017
- Chris and the Boys Bachelor Weekend August 5, 2017
- Bridal Shower Tea Held in Honor of Savannah July 29, 2017
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