Brambleberry Winery and Country Inn June 2018 Newsletter
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Wedding pavilion grand opening a success

After nearly two years of planning and a year of construction, we finally unveiled Brambleberry's Grand Wedding Pavilion and Event Center on Saturday, May 19.
We had a steady flow of visitors checking out our new facility and the winery was hopping! Our thanks to vendors Big Boar Barbecue, photographers Kam and Mindy Johnson, Good Times Entertainment DJ service and Sand Creek Brewing Co. for spending the day with us. 
Our majestic Grand Pavilion for wedding receptions was custom-designed for your special day. This unique and impressive 4,000 square-foot party pavilion is among the top high quality wedding venues in Western Wisconsin. Brambleberry’s Grand Pavilion is able to seat up to 300 of your friends and family for receptions in comfort and style. Already tastefully furnished, this beautiful, open air party pavilion needs no further adornment or embellishment (saving you money) but you are welcome to add your own decorative touches to customize this incredible space.
Our delightful outdoor/indoor party palace for receptions features three sets of charming sliding barn doors that can be enclosed during inclement weather. The east side of the building has open pillars that lead directly to the wedding ceremony garden. If desired, we are able to enclose this wall with attractive cathedral tent panels. The floor of the pavilion is a high quality colored and polished concrete. Recessed lighting is throughout the building, and party lights add a festive feel to the dance floor. Four high-powered commercial/industrial ceiling fans keep the air moving on warm summer days. Plenty of electrical outlets are available for your DJ  or band as for reception guests to charge their phones.
Because we opened much later than anticipated due to delayed construction, we have plenty of openings for the 2018 wedding season. Check out our prices and compare us to comparable venues that are charging $5,000 to $6,500. You won't find a better deal! 
We have a new parking area for high season. Winery guest parking is now located in the lower field immediately at the bottom of the driveway. Handicapped parking is along the driveway. The next few weeks a lot of new signage will be going up on the property. 
Winery customers are also welcome to use the new bathrooms located next to the pavilion. The pavilion is available for private parties only and is not for winery seating. 


New chicks have arrived 

A new batch of chicks have arrived on the farm. Two dozen day-olds came in the mail and they're growing quickly! Breeds this year are Houdan, Silver Gray Dorking, Golden Lace Wyandotte, Red Cap, Black Australorp and Buff Rock.
The chicks are in the back part of our relocated barn, which includes a larger space for our chickens and redesigned space for the sheep, donkeys, goats and two Scottish Highland calves.
We also sell farm fresh eggs in the winery. 
One of the calves was a bottle baby that we had to rescue from a spring snowstorm when she got too cold. Aptly named "Squall" she recently lost most of her hair. We tried to put her in a sweatshirt but it lasted only one day before it came off. We suspect the donkeys or goats were involved in the removal.

You're invited to "almost a wedding" dance June 23

Because we have an opening on our schedule and to give us a chance to showcase our Grand Wedding Pavilion, Brambleberry is hosting an "almost a wedding" dance on Saturday, June 23.
We've booked Good Times Entertainment DJ service to play some tunes and will have hamburgers and brats available for purchase, along with wine, beer and pop. The dance will be from 7 to 11 p.m.
No cover or admission charge! Just come and enjoy.

 A delicious rhubarb recipe 

Brambleberry is an inn that serves a farm to fork breakfast and right now rhubarb is in its peak season. Here's the recipe for a delicious, tart rhubarb sauce.

 7 cups of sliced rhubarb
1 cup of orange juice
11/2 cups of sugar
1/2 cup of corn starch dissolved in 2/3 cup water
Mix the rhubarb and orange juice together. Cook until the rhubarb boils and the fiber is dissolved. Add the sugar. Add the corn starch dissolved in water and continue to cook until sauce thickens. Optional to add a few drops of red food coloring. Serve warm or chilled with a dollop of whipped cream.
Helpful hint: The rhubarb will cook faster if it is frozen and thawed.



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N3684 Claire Road, Taylor, WI 54659

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