The sharp, earthy scent of aged vinegar hits you the moment you step inside. It lingers in the air, weaving through rows of wooden barrels and old whiskey casks, drawing your attention and awakening every sense. The cool floor beneath your feet, the quiet murmur of conversation, the soft creak of oak—all of it sets the stage for something special happening in this tucked-away vinegar house at The Center for Discovery (TCFD).

Here, surrounded by years of fermentation and tradition, a small group of chefs and staff gathered recently for a singular purpose: to taste, evaluate and help finalize the 16th edition of The Center’s Special Cuvée, a handcrafted vinegar that’s been aging for up to 16 years and is produced in collaboration with individuals with complex disabilities.

This wasn’t just a culinary event, it was a celebration of craft, inclusion and the quiet power of shared experience. Led by Chef Cesare Casella, The Center’s Chief of the Department of Nourishment Arts (DNA) - Food and Farming, the day unfolded as both tasting and tribute.

Blending Craft 

Twelve different vinegar samples were laid out for guests to assess—each pulled from its own barrel, carrying years of flavor shaped by time, wood and the hands of those who helped create it.

“It’s fun to do something new,” said Gabrielle Scott, Vice President of Development at The Center for Discovery, who participated in the tasting. “I wasn’t expecting to taste so much depth in these. Number 2 was my favorite—it had this perfect balance of sweet and sharp.”

Chef Federico Cervellin, a visiting chef from New York City, leaned toward bolder flavors. “Number 11 was fascinating,” he said. “It had this woodiness—probably from the whiskey barrels—and a kind of spice at the back. It really stuck with me.”

The tasting wasn’t just about acidity or technique. It was about collaboration. Residents, staff and culinary professionals came together to decide which blends would shape the final product—reflecting TCFD’s belief that every voice matters.

The Vinegar House

At Acetaia del Sole—named after traditional vinegar houses in Italy—residents of The Center for Discovery work side-by-side with trained staff on every part of the vinegar-making process. From pressing apples in the fall, to measuring pH, to bottling and labeling, each task is hands-on, purposeful and therapeutic.

Sam Rose, who oversees vinegar operations, previously told the Democrat that the scale of participation is both practical and profound:

“On pressing days, we’ll have six or seven classrooms involved. That’s 40 or 50 students and residents helping make over 100 gallons of cider. They’re doing real work—and they love it.”

The vinegar is aged using a solera-style system, blending older and younger vinegars over time to produce a cuvée of remarkable depth and character.

Beyond the Barrels

While the vinegar settled, guests toured The Center’s campus—a chance to witness how deeply food, wellness and environment are intertwined at TCFD.

The tour revealed new and expanding facilities, from custom-designed sensory playgrounds to indoor and outdoor recreation centers, therapeutic pools, classrooms and living spaces. Each space is built to empower residents with independence, dignity and opportunity.

An Italian Chef

Chef Cesare Casella’s path to Hurleyville began in his family’s trattoria in Lucca, Italy, and passed through some of New York City’s most acclaimed kitchens. At TCFD, he’s translated that fine dining experience into something more profound: a culinary model where food is not just nourishment, but a therapeutic tool.

As Casella previously told the Democrat, “Some people think that because someone can’t express themselves, they don’t have needs. But when you’re careful, you see when someone is happy. That’s what this work brings—happiness, connection and respect.”

A Cuvée 

By the end of the day, votes were tallied and tasting notes shared. The favored samples—those with just the right amount of brightness, woodiness, or spice—will be blended into this year’s Special Cuvée, bottled and released in limited quantities through The Center’s fundraising and community programs and soon, available for purchase online with proceeds directly benefiting The Center. 

The vinegar may be stored in barrels and bottles, but what it contains goes far beyond its ingredients.