FARM-TO-TABLE EATERY OPENS AT RAVINES WINE CELLARS
Ravinous Kitchen Highlights Locally Sourced Ingredients
Geneva, NY – Ravinous Kitchen is now open at Ravines Wine Cellars on Seneca Lake.
Ravinous Kitchen features locally sourced produce and local, ethically raised meats in each dish. Sustainable, local agriculture is the focal point for each dish that is created by chef, Kyle McElhinney. Each dish is perfectly paired with a specific Ravines Wine. The Ravinous Kitchen promotes the fresh local produce, meats, and cheeses of Finger Lakes farmers and artisans.
Chef Kyle McElhinney, a graduate of the Culinary Institute of America, comes to Ravinous Kitchen most recently from Trenchermen in Chicago where he was sous chef. McElhinney also worked at various restaurants, including Michelin-starred Acadia and Sepia. While in Chicago, McElhinney also worked at Vie, under the direction of Chef Paul Virant, where he learned pickling and canning techniques as well as whole-animal butchering. Influences of Virant can be seen throughout several Ravinous Kitchen menu items.
Throughout the month of August, Ravinous Kitchen will be hosting farm-to-table dinners each Saturday evening, for up to 20 guests. Tickets will be available online – reserve your space there!
While the tasting room is open daily from 10am to 5pm, you can visit Ravinous Kitchen Thursday through Sunday from 11am to 4pm at the Ravines Wine Cellars tasting room in Geneva: 400 Barracks Road, Geneva, NY 14456. Browse the full menu at the Ravines website (www.ravineswine.com/visit-us/ravinous-kitchen).