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A New Dining Experience in the Arcturos Dining Room at the Inn

Enjoy a delicious dinner prepared from locally sourced ingredients in the Arcturos Dining Room at the Inn. Executive Chef Jonathan Dayton’s philosophy is to cook with meats, herbs, vegetables, and fruits that either grown or raised on the farm at Black Star or from other Michigan farms within a 100 mile radius. A list of some of the farms and companies the chef routinely uses includes:

  • 9 Bean Rows in Northport for vegetables and artisan bread
  • Bakers Acres in Marion for chicken and pork
  • JRJ Ranch in Marion for Lamb
  • Olesons Farm in Traverse City for buffalo
  • Bunny Hop Ranch in Cedar for rabbit
  • Makinaw Straits Fishing Company in St. Ignace for whitefish, perch, lake trout and salmon
  • Carlsons in Leland for whitefish and smoked whitefish
  • TLC Tomatoes in Northport for tomatoes, spring greens, and bibb lettuce
  • Gallaghers Centenial Farm in Traverse City for beef
  • Champion Hills Farm in Beulah for honey
  • Halpins Land Of Goshen in Kaleva for cheese
  • Grassfields Cheese in Coopersville for cheese
  • Light of Day Organics in Traverse city for tea
  • Great Northern Roasting Company in Traverse City for coffee
  • Brownwood Acres in Central Lake for mustards and cherry products
  • Rennie Orchards in Williamsburg for an assortment of fruit
  • Friske’s Orchards in Elsworth for fruits and vegetables
  • Second Spring Farm in Cedar for vegetables
  • Elmaple Farm in Kaleva for vegetables

There is also an assortment of in house prepared decadent desserts. Black Star Farms wine is also available by the glass or bottle. The Arcturos Dining Room has very limited seating and reservations are required. Dinners begin at 6:30 pm. Call 231.944.1251 to make a reservation.

The dinner menu changes weekly depending on what meats and produce are locally available.

Take a look at a sample menu in the pdf. link below.

Menu pdf

 

 

Pear and its Spirit

Many of our visitors are curious how we get the pear in the bottle of the Pear and its Spirit brandy. The process begins in the spring when the bottles are tied over budding branches with hopes that a Bartlett pear will grow to maturity inside the bottle.

This year we were able to visit Delight of Life Farm and record video of the crew tying the bottles to the trees. In the video below Heather Jordan, owner of Delight of Life Farm, is gently attaching a bottle to the budding branch. Heather explained that they do not tie bottles to every bud; it has to be “just right.” When asked what she meant by this she said the budding branch has to be facing upwards or the pear will not grow well in the bottle and the bottle is also more likely to fall off the tree.

The pear is harvested inside the bottle, cleaned and washed, and the bottle is then filled with pear brandy from the same orchard and hand labeled in a special limited presentation. The pear will calcify over time as long as it is covered with the brandy. It is important to replace the brandy with our Spirit of Pear brandy when it gets close to uncovering the pear.

Pear and Its Spirit truly captures the essence of Northern Michigan fruit. The balance of fruit and alcohol reflects both the artisan skill of the distiller and the quality of the fruit. The resulting clear Pear and its Spirit delivers an explosion of succulent pear aroma and taste, rich flavor with a dry and elegant after taste.

To learn more ask about this product in our tasting room during your next visit visit to our tasting rooms up north.

Celebrate Your Birthday or Anniversary at the Inn at Black Star Farms

Are you looking for that special place to celebrate your next birthday or anniversary? Let the innkeepers and staff at the Inn at Black Star Farms take care of you.  Enjoy luxurious accomodations, award winning wines, and fabulous meals while celebrating your special day.  Join our Birthday and Anniversary Club and receive discounts each year you celebrate with us, including a 10% discount on the first year’s stay. Learn more about this club and fill out your application to join in the pdf. below.

B-DAYANNIV CLUB pdf

“We stayed there for the first time in January and were beyond impressed.”

Shannon and Cortney Casey from Michigan By The Bottle. Learn more about their experience at the inn in this video below.

What Michigan By The Bottle Says About the Inn at Black Star Farms

Last week we were thrilled to host Shannon and Cortney Casey from Michigan By The Bottle at the Inn. As avid readers of their blog we were excited to share our corner of Northern Michigan on the farm with them.

As ambassadors for the Michigan wine industry the Casey’s had visited Black Star Farms many times in the past.  During this recent visit their knowledge of Black Star Farms beyond the winery was broadened as they were pampered at the Inn and given a grand tour of the property.  We love how they share their experiences in this recent article on their blog and are grateful to them for all of the work they do to promote the Michigan wine industry.

A few of our favorite quotes from their article include:

“The foyer is telling of the elegance throughout, with a giant black star — the facility’s namesake — set into the white marble floor, a curving staircase, a bubbling fountain, an elegant chandelier and a long, open hallway providing views from above.” – In reference to the Inn

“It gave us more time to breathe and soak in the ambiance: the soaring ceilings, the sunlit star skylight, the vivid paintings of rural vistas. Not to mention the wine.” – In reference to their visit to the tasting room

Down the hall is the kitchen, the source of delectable aromas every morning as Chef John ‘Street’ Dayton whips up breakfast for the guests. The Sunday morning we were there, he was preparing a concoction that both looked and smelled amazing: a potato, leek and roasted pepper hash wrapped in prosciutto, forming a column, with a Late Harvest Riesling basted egg perched atop it.” – In reference to breakfast served on Sunday morning

Thanks again Shannon and Cortney! We look forward to your next visit in the summer.

By |January 21st, 2011|Inn, Winery|1 Comment

An Engaging Offer at TASTES of Black Star Farms

Recent proposal trends about when and where to pop the question show that women really do not want the event to take place in an elaborate setting followed by a lavish dinner.  Instead they are likely to be pleased with something romantic and traditional that doesn’t break the bank.

TASTES of Black Star Farms offers all of the above and is just the right spot in Traverse City. Located in the uniquely historic Village at Grand Traverse Commons TASTES has the right ambience to make the moment memorable. Guests can start the evening off with wine sampling at the bar followed by a wonderful Matterhorn Grill dinner planned for two. TASTES offers private seating areas with warm lighting to capture the mood perfectly. After the big question a celebration is in order and can include Black Star Farms’ Be Dazzled sparkling wine paired with dessert.  

Affordable, unique, and with just the right amount of room to get down on one knee, TASTES is a great location to propose. For pricing information or to make a reservation please call Kevin Culloty at 231.944.1349.

The Matterhorn Grill Dinner is a simple and traditional European-style meal of Leelanau Cheese Company’s award-winning raclette cheese melted and poured over a selection of table-top grilled meat, sausages, potatoes, seasonal vegetables, apples, and hearth-baked bread.

TASTES is open Tuesday & Wednesday from noon to 7 p.m., Thursday, Friday and Saturday from noon to 9 p.m., and on Sunday, noon-4 p.m. The tasting bar offers samples and retail sales of the full range of Black Star Farms’ wines.  Small plates, both savory and sweet, pair well with wine samples by the glass. After 5pm, Matterhorn Grill dinners are served featuring Leelanau Cheese Company cheese and wine samples. Seating for groups of 2-18 is limited, and reservations are necessary.

Be Dazzled: Presented by Winemaker Lee Lutes

It’s the holidays and that calls for a festivity or two, making this “the time of year where sparkling wine should be everywhere, on every table, and at every setting” says Lee Lutes head winemaker here at Black Star Farms.  A bottle of bubbly is always a good choice when hosting or attending a party.

We recommend choosing an off-dry style that will please many palates as well as a dynamic range of dishes. Our 2009 Be Dazzled is made in this style and lends itself to being a great party wine at very affordable price. Learn more about this wine from Lee in the short video below.  Save 20% on the Be Dazzled with our featured monthly coupon or pick up one of the special holiday splits available for only $8.50 in all of our tasting rooms (please note the monthly coupon doesn’t apply to these).

TASTES Redeux

It’s almost all new at TASTES redeux.  If you haven’t been to TASTES in the past week, you haven’t been to TASTES.

We’ve redecorated, adding more tables and stools.  We have an enhanced all-day menu with new “tastes,”  making TASTES the perfect spot to grab a quick bite.  We can now serve larger wine samples by the glass, and our scrumptious house-made desserts are all accompanied by one of our Sirius Dessert Wines.

The tasting bar is still open with retail wine sales encouraged.  Our famous Matterhorn Grill dinners are still being served up in the evening.  We call it “the new fondue.”  A delicious respite from the hustle and bustle of the holidays, it’s a romantic dinner for two or a fun way to celebrate with friends. As our seating is limited, please call 231.944.1349 to make your dinner reservations.

We hope to see you soon at TASTES redeux in the Mercato at the Village at Grand Traverse Commons.

Redeux = to remix.

Support the Traverse Health Clinic at the Day of Giving

Your purchases at Black Star Farms Old Mission Peninsula will go an extra mile this Saturday, as we will donate 15% of Old Mission tasting room sales and on-line (use code DOG) sales to the Traverse Health Clinic.

Whether you are looking for hostess gifts, Christmas presents or just stocking the cellar, you can also help support the health services provided to neighbors in need by making your Black Star Farm purchases this Saturday.  Traverse Health Clinic provides the region’s underserved with access to basic health services and is a local safety net for thousands.

About Traverse Health Clinic

The Traverse Health Clinic is the only local network of volunteering physicians and practitioners delivering healthcare to the uninsured. The organization began in 1975, when a small group of northern Michigan doctors and nurses came together to provide free healthcare to the region’s needy. Today, nearly 500 professional physicians and practitioners donate their time to ensure that the region’s uninsured and underserved get the healthcare they need.

The Clinic serves more than 2,400 individuals each month, providing access to services ranging from primary care, specialty, vision, dental, and mental health services, to outpatient services at participating hospitals. In 2010, $9,045,110 million worth of medical services was provided to Clinic patients. The non-profit organization is supported by private donations, grants, and state funding designated for indigent care. The Clinic itself is headquartered at 3147 Logan Valley Road in Traverse City, but physicians in Benzie, Grand Traverse, and Leelanau Counties serve patients throughout these counties in northwest lower Michigan.

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By |December 5th, 2010|Inn|0 Comments

Black Star Farms Wines are Announced as American Examples of Greatness at the Jefferson Cup Invitational

Black Star Farms is proud to be part of a wine region that has repeatedly received notoriety for its quality wines and food destinations. Further adding to this notoriety the winery is honored to announce that the 2008 Leelanau Sparkling Wine and the 2009 Arcturos Riesling have earned two medals for American Examples of Greatness at the recent Jefferson Cup Invitational Wine Competition.

Of this recognition head winemaker at Black Star Farms Lee Lutes notes, “these wines are showcase examples of what we in this region do so well.  The sparkling wines only continue to improve, as we take on ever-greater knowledge of our fruit sources and sites, and the Rieslings continue to benefit from our lengthy cooler seasons and mineral driven soils.  What these accolades do is reinforce so much of what we are striving for in this dynamic grape growing region.”

The Jefferson Cup Invitational is a competition founded by Doug Frost, one of only three individuals in the world to have achieved the titles of Master Sommelier and Master of Wine. Of this year’s competition Frost notes, “With 606 wines tasted there was a great diversity of wines from every quality wine producing region in the country; including representation from Washington, Michigan, Virginia and Texas as well as some standout wines from California, New York and Oregon.” 

This competition is unique in that wineries’ wines are selected and invited to participate. Wines range from regions all across America. The Jefferson Cup Invitational does not award golds, silvers and the like. Rather, the invited wines have all proven their excellence in competitions and tastings throughout the last year. The intent and belief of the competition is that these are wines that are extremely deserving of the nation’s attention.

This year’s judges included the following industry luminaries: Wayne Belding MS (past Chairman of the Court of Master Sommeliers and a Boulder, Colorado wine merchant), Laura dePasquale MS (one of the world’s few female Master Sommeliers), Ellen Landis (proprietress of Landis Shores Resort at California’s Half Moon Bay and long time California wine competition judge), Bob Foster (writer, The California Grapevine), Mendel Kohn (a San Francisco based industry professional and wine and spirits judge), Doug Frost MS, MW (author and consultant), Robert Noecker (a Midwestern wholesaler and thirty year veteran of the wine industry), Jeff Miller (a Kansas distributor of two and a half decades experience), Guy Stout MS (Texas-based Southern Wine Spirits education director), and Joyce Angelos (a Missouri wholesaler and industry veteran of twenty-five years).

 The Jefferson Cup Invitational has celebrated its eleventh year as the only competition that honors the best of the best among wineries from all of America’s wine regions. Each year select great wines from across America are selected; the 2010 competition included wines from twenty-one states. Best of all, this year’s Jefferson Cup coincided with the sixth annual fundraiser for Angel Flight Central, a charity that gives support for private pilots offering travel to people in medical emergencies. The Jefferson Cup fundraisers raised more than $90,000 for Angel Flight this year.