Gervasi Vineyard^™ News

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! (more…)

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! (more…)

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! (more…)

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. (more…)

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. (more…)