“Get Snowed In” Menu & Styling for @TABLEMagazine

I enjoy winter the most when I don’t have to leave home. Hibernation is the key, and what better way to hibernate than in a rustic cabin with a comforting menu? This was the inspiration behind “Get Snowed In” featured in the Winter Issue of TABLE Magazine.

"Get Snowed In" Styling & Menu Planning for @TABLEMagazine // www.Quelcy.com

Editor-in-Chief Victoria Bradley, photographer Adam Milliron and I drove the beautiful forests of Western Pennsylvania to bring this story to life! Check out my menu below for your own cabin weekend inspiration, and be sure to check out the full issue. The menu is based on a three-day weekend.

"Get Snowed In" Styling & Menu Planning for @TABLEMagazine // www.Quelcy.com

Friday Evening
Arrive late in the evening after driving from the city, so dinner is simple: wine, cheese, charcuterie, olives and an assortment of spreads. Pick up some local specialties or breads at a farm store along the route. If it’s a group getaway, everyone can bring their favorite cheese, or assign a food/wine region to explore and compare regional flavors. To fill the cabin with wintry scents, try a mulled wine, perfect for sipping around the fire.

"Get Snowed In" Styling & Menu Planning for @TABLEMagazine // www.Quelcy.com

Saturday Breakfast

Pick up some cider donuts or pastries at a roadside farm shop or bakery along the way and pair with hot cider for a casual breakfast guests can grab as they wake up.

"Get Snowed In" Styling & Menu Planning for @TABLEMagazine // www.Quelcy.com

Saturday Lunch

Fill the cabin with the comforting smells of a slow roasted chicken & root vegetables.

"Get Snowed In" Styling & Menu Planning for @TABLEMagazine // www.Quelcy.com

Saturday Dinner

After lunch, turn the leftover veggies and chicken bones into a hearty soup to be enjoyed with leftover bread and cheese from Friday night’s simple fireside dinner.

"Get Snowed In" Styling & Menu Planning for @TABLEMagazine // www.Quelcy.com

Sunday Brunch

Gather everyone for a Croissant & Parfait Bar with plenty of compotes, honey, ham, cheese, eggs, yogurt, granola, berries and a Mimosa Bar. Linger into the afternoon before hitting the road and returning to the city.

Post Script:

Featured in TABLE Magazine, Winter Issue No. 41
Photography by Adam Milliron
Menu, Food & Prop Styling by Quelcy
Location: Black Bear Cabins, PA

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