ZAFA Wines Shacksbury
Winery + Tasting Room | Shacksbury x Zafa
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CO Cellars

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winery + Tasting room

a collaborative Winery and tasting room from
zafa wines + shacksbury cider
located in burlington’s newly opened
soda plant on pine street.

join us for wine, cider, snacks,
pop-ups + parties.

 
 

JOIN US AT OUR NEXT EVENT

Upcoming Events
HOT CHEEEZ THURSDAY
Mar 28
HOT CHEEEZ THURSDAY
ERITREAN X CO
Mar 30
ERITREAN X CO

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Bring on the injera! Alganesh Michael - locally famous for her spectacular Ethiopian and Eritrean feasts - is popping up at CO Cellars on Saturday, March 30th starting at 5pm, serving till it's gone! . . 💥💥💥 MENU 💥💥💥. . -Yesiga Wet (beef) - braised in spicy berbere*, onion, garlic, ginger, tomatoes and clarified butter. - Yemesser Alicha (curry lentil) - split orange lentils cooked with onion, garlic, ginger, tomatoes, and curry seasoning. -Gomen (collard green) - slow cooked with onion, celery, garlic, ginger, jalapeños, rosemary, and fresh tomatoes. All sauces will be served on injera, injera is unique staple food to Ethiopia & Eritrea best known for spongy sourdough flatbread. *Berbere - powder made from dried red hot pepper seasoned with garlic, ginger, shallots, cumin, coriander, and lots of Ethiopian seasonings. Meet Alganesh... My name is Alganesh Michael, I live in S. Burlington with my husband and two daughters. I’m originally from Eritrea, north east of Africa. I’m a former nurse turned homemaker for 16 years. Although not a chef by trade, I love to cook and entertain my family and friends. I have been working in collaboration with many local restaurants, including Ethiopian/Eritrean pop-up events at Artsriot, Big Picture Theater in Waitsfield, Tandem in Bristol, Zenbarn in Waterbury, and also at schools and communities for over 5 years. I host Ethiopian & Eritrean cuisine and have popularized this ethnic cooking in the Lake Champlain region of Vermont. Among other things, I teach cooking classes at Access CVU and Richmond Community Kitchen. I also cater private events of any size. I pride myself on cooking & serving food in a traditional way with authentic spices and serve on a large, family-style platter on top of injera. Injera is unique staple food to Ethiopia & Eritrea best know for spongy sourdough flatbread, one can’t really have an authentic feast without it.
It’s everybody’s favorite day of the week....Hot Cheeeeez Thursday 🧀 come through 2-8 to get some 💦 served on local artisanal bread, with olives & @pitchforkfarm pickles. . . 📸: @luke_npt
Just some Shacksbury in its natural habitat... next to a wheel of cheese. does this sound like your scene as well? We gotcha covered Wednesday-Sunday; on Thursday’s we even make it hot 🔥 🧀 Hours in bio ☝🏾. . . 📸: @luke_npt
After a bomb ass weekend at Shack’s Camp getting that glou glou maple syrup (yes, it’s good enough to drink), the team will be back at CO tomorrow. Come through 2-8. . . 📸: @luke_npt
It’s almost that time of year when temps above freezing make you want to grab a bottle & bask in the “warmth” outside. These are the perfect pairing for that spring time feeling (even if it’s only on the inside). 🌸 come through Wednesday, 4-8, for your hump day pick me up 🐫
Kiss me I’m...an exclusive Shacksbury x Momofuku collab ya can’t get anywhere else 🍀 come through CO to put your lips on this #getlucky 🌈
Damn straight we’re a destination 💯Honored to be mentioned in this month’s issue of @wineenthusiast alongside so many of our friends- @dmhparis @dedaluswine, @edenciders, @honeyroadrestaurant, @henofthewood, @idapizzapies, and @corkvt- for putting Burlington on the fucking map. The incredible tasting rooms, bars, restaurants, and everything in between “is invigorating Burlington’s food and drink scene, and the city is rapidly attracting crowds of wine and cider enthusiasts with the same Vermont-minded, ‘local first’ mentality.” Come through and see why we love this city so much; open 2-10 tonight.
Need a suggestion on what to pair with all of Chef Austin’s dank food this Saturday? Look no further than @shacksbury’s Vermonter. This cider is pressed from local Sunrise Orchard apples and then aged in @barrhillgin barrels. This crisp, dry beauty is the perfect match for rich dumplings, fluffy buns, and even @austinjohn13’s egg custard tarts. So should this be your go-to at Saturday’s pop up? We say fuck yeah.
Dumplings: say no more. Surprise pop-up from Momofuku Ko alum Austin Radosta, in town for one night only! Saturday, March 16th | 4 - 8 or "86'd" (till it's gone!). Menu (subject to whims and fancies of creator)  headcheese shaomai topped with broken sherry and shallot vin -  fried chicken sausage with homemade bbq sauce -  steamed buns x 2 -  brisket with kimchi -  braised mushroom with kimchi -  egg custard tart with sour maple syrup drizzle Pairing Suggestion: Petritegi Espumante + Vermonter About Austin... I grew up in North Carolina, always curious about food and constantly exposed to worldly food thanks to my Dad in DC. One summer in college I moved up to DC to work at a French restaurant called 1789 and really fell in love with the kitchen. I dropped out of school, went back in NC and worked for Ashley Christensen at her now-closed brunch and thematic dinner spot, Jolie. I also got my first bread exposure at Yellow Dog bread company. I later moved back to DC to take a more formal long term position at 1789, worked my way through the stations and saw the next logical step as New York. Here I decided on Momofuku Ko, a 2 star Michelin tasting counter restaurant where I worked and really got my first fine dining, attention to detail cooking experience. I’ve done several pop-ups through all of this to facilitate my own creativity, and I’m about to start farming to work towards my dream of opening a farm restaurant! Hopefully in Vermont.
💥💥SATURDAY💥💥Get hyped for Chef Austin Radosta coming to CO for a surprise pop up; he’ll be slingin’ dumplings, bao buns, and more 🥟 we’ll release his full menu later this week; stay tuned for deliciousness.