By Kate Hill
Staff Writer
This summer, Windridge Estate Red Barn 20 is partnering with chef Alicyn Hart — formally of Circa restaurant in Cazenovia — to bring outdoor dining to its lawns and barn patios.
“Circa Al Fresco” will be offered every Wednesday through Saturday throughout the months of July and August.
Tickets include a prix fixe three-course dinner, complete with salad, entrée and dessert. The menu changes weekly to reflect the seasonal availability of ingredients.
In addition to a “farm to table” meal, guests have the opportunity to enjoy the grounds, views and a cocktail by the fire.
Red Apron Concepts Catering and Events is providing a cash bar, as well as a complimentary amuse-bouche prepared by CIA trained chef Richard Gaston.
Opened in 2017, Windridge Estate Red Barn 20 is a wedding and event venue with sweeping views of both Cazenovia and Oneida Lakes.
Windridge Estate founders and sisters Mary Beth (MB) Romagnoli and Ann Duffy conceived the dinner series idea as a way to use the property and generate revenue in the challenging COVID-19 business environment.
“Our primary business is Weekend Weddings during the months of June through October,” said Duffy. “With COVID-19 causing the postponement of most of our 2020 Weekend Weddings, we have an open calendar for most of July and August . . . The [‘pop up’ dinner series] enables people to enjoy the property, which is otherwise closed to the public, [and] safely social distance while enjoying a Circa al Fresco experience. [It will also] offset some of the losses we will incur this year.”
According to Duffy, the sisters immediately thought of Hart as a potential collaborator.
Romagnoli and her husband, Jack, are longtime customers and supporters of the chef.
“They were regulars at Circa and enjoyed meals at the establishments she cooked at after closing Circa,” Duffy said. “In fact, Alicyn’s Circa restaurant equipment was stored at Windridge Estate Red Barn 20 for several years before it was moved in 2017 to [accommodate] the renovations to the barn. MB, Jack and family were also regular customers of [the recently closed] Circa Ce Soir in Manlius. Her ‘farm to table’ style cuisine is the type of food we enjoy and we felt it, coupled with the expansive views from Windridge Estate, would appeal to the local community and provide a bit of respite in an otherwise chaotic world. We were excited when she agreed to give it a try.”
According to Hart, her food philosophy and style have not wavered since Circa’s founding in 2006.
“People can expect my dishes to remain clean, simple and original with slightly more emphasis on plant-based [dishes] than before,” Hart said. “ . . . As always, I source locally. As our season in this growing zone isn’t in full swing yet, I have relied on Ithaca-based farmers for early produce. Although, I was able to get a case of snap peas from Reeves Farm in Baldwinsville for this week’s menu.”
In addition to Circa and Circa Ce Soir, Hart has cooked at various locations throughout Central New York, including the Foggy Goggle in Fabius, Scotch’ N Sirloin in DeWitt, Heritage Hill Brewhouse in Pompey, and Good Nature Farm Brewery in Hamilton.
“I approach every new venue with the same enthusiasm and vision,” said Hart. “This is a very temporary slot filler for all of us involved and seemed like a good way to offer another outdoor dining option in Cazenovia during these challenging times for the food service industry.”
In light of the COVID-19 pandemic, Windridge Estate Red Barn 20 has established the following safety protocols:
The host podium, dining tables, bar tops and chairs are sanitized after use.
Online reservations and a set menu allow for contactless ordering and payment. All on-site menus are single use.
Dining tables are outside and spaced at least 10 feet apart. If weather requires indoor dining, tables will also be placed 10 feet apart.
The hostess and manager actively distance themselves from arriving and departing parties. Separate waiting areas are created as needed.
Hand sanitizing stations and safety messages are positioned inside and outside of the barn.
Food is prepared in accordance with the CDC’s guidelines for safety in food handling.
“We adhere to and closely monitor NYS government policy, CDC guidelines, government mandates, and public health advancements and will continue to make changes to our protocol and procedures as necessary,” Duffy said.
The venue can accommodate 60 diners during the course of each evening’s service. The first reservation time is 5:30 p.m. and the last seating is at 8:30 p.m.
Reservations for the White Barn, which can accommodate one group of up to 10 people each night, can be made directly with Windridge Estate Red Barn 20.
“This allows private dining space for a larger group to celebrate a special occasion while keeping compliant with social distancing guidelines,” said Duffy.
Circa Al Fresco reservations can be made online at exploretock.com/redbarn20.
Tickets are $40, plus an additional 8% sales tax, 20% gratuity, and a Tock ticketing fee.
Windridge Estate Red Barn 20 is located at 2555 US-20, Cazenovia. For more information, visit redbarn20.com.
