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Favorite Things in The Cucina

Posted on December 10, 2019 in Holiday

These are a few of our Favorite Things in the Cucina

You’re going to love what we’re cooking in The Cucina! Our spacious, professional working kitchen is home to a wide variety of cooking classes, and it’s also the launching pad for our new line of gourmet foods available for sale at The Marketplace!

Cucina Cooking Class

“My favorite Cucina classes are those that are unique to the season, such as Savory Picnic Breads or Cooking with Herbs. These introduce students to fresh, local ingredients and provide essential tips for creating the perfect meals at home.”

– Julianna Wilmoth, Director of The Cucina


Gervasi Marinara Sauce

“Our marinara sauce is a carefully crafted Italian classic that captures the essence of our Tuscan roots. This is the sauce we serve in our restaurants, and now you can enjoy it in your own home!”
– Jerry Risner, Executive Chef

Something else we love:

Cucina eCertificates – Treat someone special to a culinary class! The Cucina offers a variety of cooking classes for every interest and skill level. Purchase an electronic gift code and instantly send it to yourself, a family member, friend or co-worker. The recipient can then view our class schedule and apply the gift code toward any class of their choice. Cucina gift certificates are valid for 2 years from the date of purchase.

GV Destinations Gift Cards
The perfect fit for anyone on your list! Gift cards are redeemable at both Gervasi Vineyard & The Twisted Olive.


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Favorite Things at The Still House and Distillery

Posted on December 6, 2019 in Holiday

These are a Few of our Favorite Things at The Still House and Distillery

A café by day and cocktail lounge by night, The Still House has something for everyone. During the day, enjoy our signature Gervasi Caffè coffee with pastries and snacks in a social and connected space. At night, try our signature spirits, cocktails, draft beers, wine, live music and delectable snacks.

At the adjoining distillery, we produce bourbon, vodka and gin, with new spirits on the horizon. Tours are available every Sunday!

Bourbon Cocktail“This holiday season, my go-to cocktail is the Double Barrelled. I love the orange flavors mingled with honey and ginger and intertwined with our Wine Barrel Bourbon’s pleasing nuances that emerged during the bourbon’s finishing phase in our hand-selected red wine barrels.”
– Andrew Codispoti, Director of Winemaking & Distilling Operations

Live Music“I absolutely love the musicians we feature at The Still House! From our regular house acts to the Friday and Saturday performers, they all add an extra special touch to the amazing atmosphere of The Still House.
– Kimberly Sayre, Still House Manager


Other things we love:

Snow Globe Sangria – Try our winter sangria made with Velluto pinot noir, Gervasi Spirits vodka, pom-ginger juice, yuzu puree, simple syrup and blackberry sage thyme bitters, garnished with candied cranberries!
Peppermint Mocha – Enjoy this classic holiday beverage made with our house-made hot chocolate.
Distillery Tasting Tours – Get an in-depth, intimate tour of the distillery, enhanced by a tasting of our popular Gervasi Spirits.

GV Destinations Gift Cards
The perfect fit for anyone on your list! Gift cards are redeemable at both Gervasi Vineyard & The Twisted Olive.


Read about more of our Favorite Things

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Favorite Things at The Bistro

Posted on December 5, 2019 in Holiday

These are a few of our Favorite Things at The Bistro

The Bistro is Gervasi Vineyard’s upscale Italian restaurant housed in a beautifully restored barn from the 1820s. Featuring housemade pastas, enticing entrees and a full bar, it’s an excellent choice for holiday dining with family and friends. Make a reservation today, and experience a few of our favorite things!

Holiday Bistro

“The holidays are always such a magical time at The Bistro! Our beautiful holiday décor sets the tone for the season, and the festive atmosphere is admired by first-time visitors and returning guests alike.”
– Bill Slosser, Bistro Operations Manager


Sunday Brunch at the Bistro

“Our new Sunday Breakfast is an exciting addition to The Bistro menu. It includes your choice of frittata along with breakfast potatoes, house-made sausage, rosemary ham and cinnamon roll bread pudding with maple icing. I just can’t resist the warm bread pudding!”
– Scott Owens, Chef de Cuisine


Other things we love:

Lunch with Santa – Bring your kids to Gervasi to meet the man in red! Santa will be visiting The Bistro the first three Saturdays in December to greet guests while they enjoy lunch. Reservations are recommended.

Carolers & Carriage Rides – Enjoy the sounds of traditional carols performed in and around The Bistro, and go for a ride in a horse drawn carriage on select Fridays and Saturdays in December.

Winter Steak House Wine Pairing Dinner – Get your tickets now for this 5-course gourmet meal on January 28!

GV Destinations Gift Cards
The perfect fit for anyone on your list! Gift cards are redeemable at both Gervasi Vineyard & The Twisted Olive.

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The Humble Beginnings of Northeast Ohio’s Most Romantic Dining Spot

Posted on November 4, 2019 in Food

By: Mark Spaner
Spaner Marketing Communications

In 2007, there was a crumbling, decrepit old barn on the grounds of the last farm within the Canton, Ohio city limits.  The roof sagged like a sway-backed horse, and the walls looked too tired to hold it up any longer.

Ten years later this old barn was named one of the Most Romantic Dining spots in America by Open Table, a leading restaurant app.  In USA Today it shared top billing with The Little Inn in Washington, a renowned D.C. area 5-Star restaurant.  Stories like this just don’t happen very often.

From humble roots grow great things.  It’s the story of Gervasi Vineyard and especially its showplace restaurant, The Bistro.  Jerry Risner has been there since the beginning.  He was a kid from the sticks outside Massillon who stumbled on a culinary career when he showed up at his trade school’s HVAC class without any tools.  He tried a culinary class instead, found he loved it and a career was born.  It has taken him from a 5-star resort in Charleston, South Carolina to the renowned French Laundry in Napa, California and back home to Brookside Country Club before he became Gervasi’s first chef.  When he hired on in 2009 the renovation of the old barn was underway and the menu vision was fairly modest.

Today, at ten years old, The Bistro at Gervasi Vineyard is celebrated as one of the area’s finest dining experiences.  The old, sagging barn has been transformed into a welcoming presence after Gervasi visitors wind their way through the scenic north vineyard.  It stands stoically along the picturesque lake overlooking the environs as a proud Italian grandfather looks upon his offspring.  It all started with The Bistro.

Fall Bistro Menu

Fall Comes to The Bistro
As The Bistro grew, Jerry looked for new ways to improve the menu.  He had always worked hard to form good relationships with the best farms in the local area.  This led to the creation of seasonal menu items to bring special flavors to the traditional Bistro menu.

Before every new season he meets with these local farmers to find out what products they’ve nurtured, including vegetables, livestock, cheeses and fruits.  Then he gets together with his staff and plans some inventive new dishes they can create with these fresh seasonal ingredients.

For fall 2019, the Gervasi culinary team has added three new menu items based on locally sourced vegetables and fruits that grew flavorful in the late summer sun and meats with succulent flavors perfect for the crisp fall season. These items will be available through the end of November.

Maine Poached Lobster Tails and Mussels, sitting atop butternut squash risotto with roasted broccoli and drawn butter.

8 oz. Angus Reserve Filet Wrapped in Local Bacon and topped with garlic butter, served with potatoes and crispy cauliflower, roasted beets and carrots.

Apple Tart Patin Dessert served with caramel gelato and allspice whipped cream.

Fall Bistro Menu

Sundays Get The Bistro Touch
From the very beginning Jerry and his team wanted to do things a different way.  Back when the entire kitchen was a couple of grills and a walk-in cooler, family style platters and a limited menu were a good way to serve 300 people a night.  The family style dishes caught on, so when it was recently decided to start serving Sunday Breakfast, they figured why not do something just a bit different.

The result is a stunning menu built around Frittatas with side dishes of fingerling potatoes, house-made sausages and rosemary ham.  But, Sundays deserve something extra special, so Jerry and his crew came up with Cinnamon Roll Bread Pudding with Warm Pour-Over Maple Icing.  On a crisp fall Sunday morning, there just isn’t any better way to greet the world.

Fall Bistro Menu

The Bistro at Gervasi Vineyard is celebrated as one of the top restaurants in northeast Ohio, a place where people celebrate the most significant milestones in their lives.   Once upon a time, however, it was just another crumbling barn.  It is the magic of Gervasi that so much beauty, grace and excellence can grow from humble beginnings.  It’s true of the place, the chef, the farm-grown ingredients and the Gervasi-trained staff.  Capture some of the magic for yourself.

The Bistro at Gervasi Vineyard is open every day but Monday.  Tuesday through Thursday 5-9 pm,  Friday 5-10 pm.  Saturday 4-10 pm.  Sunday 11-8 pm.  For reservations call 330-497-1000.  To learn more and a menu, visit

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Cucina Spotlight: Vicki Todd Smith

Posted on August 31, 2019 in Cucina

Chef Vicki Todd Smith teaches her Polenta, Pasta and Potatoes class

By Julianna Wilmoth, Director of The Cucina

Chef Vicki Todd Smith has been a culinary educator, caterer, mentor, and chef for more than 35 years. During that time, Chef Vicki spent over a decade in Europe and Asia before returning to the United States in 2000. She has had the honor of cooking for such luminaries as the late Prime Minister Benazir Bhutto, Anderson Cooper, Ken Burns, and the former Foreign Minister of Japan. Additionally, during her years in Asia she was the caterer of choice for many ambassadors and other members of the diplomatic corps. Upon her return to the United States, she was the seminal chef to develop the food and beverage program at Kent State University’s Stark Conference Center. Subsequently, she became Market Kitchen and Catering Director for Mustard Seed Market in Solon and went on to run corporate dining for Jones Day law firm in Cleveland. At present Vicki works for a privately held conglomerate as the Executive Chef of their corporate lodging and catering operations.

Chef Vicki is a wealth of personal experiences and professional knowledge, which she happily shares during her classes. One class, Oodles of Asian Noodles, is the follow-up to her spring class, Polenta, Pasta and Potatoes. Chef Vicki’s class will introduce authentic ingredients while making the recipes home kitchen friendly. Try one of her recipes, Crispy Noodle Cake with Tomato Beurre Blanc, from the previous class, and then sign up for an upcoming class. Chef Vicki’s classes will transform your taste buds and kitchen skills!


Crispy Noodle Cake with Tomato Beurre Blanc

Serves 6

1 pound dried thin spaghetti
1 large onion, chopped
2 tablespoons unsalted butter
3 large eggs
1 cup heavy cream
¼ pound provolone cheese, chopped
¼  pound whole milk mozzarella cheese, grated
¼  pound deli ham, chopped
¼  cup parsley, chopped
Salt and pepper, to taste
3 tablespoons unsalted butter
1 teaspoon garlic, minced
2 large tomatoes, peeled and coarsely chopped
8 tablespoons unsalted butter, divided

Preheat oven to 350 degrees F. In a large kettle of boiling, salted water cook the spaghetti until al dente and drain well. In a heavy skillet sauté the onion in the butter over moderately high heat, stirring until golden.

In a large bowl whisk together the eggs and cream. Add the provolone, mozzarella, ham, parsley, salt, pepper, sauteed onion and spaghetti, and toss the mixture until well combined. Transfer the mixture to a well greased 9-inch springform pan. Put the pan on a baking sheet, and bake the noodle cake in the middle of the oven for 45-50 minutes, or until the top is just firm to the touch at the center. Let the cake cool in the pan for 15 minutes and then chill in freezer to cool quickly.

In a skillet heat the butter over moderately high heat until melted, and add the garlic, tomatoes, salt and pepper. Bring the mixture to a boil, stirring. Lower heat and simmer on low until thickened. Add four tablespoons of butter, one at a time, waiting until each one melts before adding the next. Set aside.

Run a thin sharp knife around the side of the noodle cake, remove the side of the pan, and run the knife along the bottom of the cake. Cut the cake into 6 wedges. In a skillet heat 2 tablespoons of butter over moderately high heat, and sauté 3 wedges of the cake, turning them until they are golden brown and crisp. Cook the remaining wedges in the remaining butter in the same manner. Gently re-warm the tomato beurre blanc and serve with the noodle cake.

Check out more classes in The Cucina >

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