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Black Star Farms Apple Harvest Dinner

Wednesday, October 8, 2014

AMUSE
Apple sushi
w/ Black Star Sour

FIRST
Verjus apple, house ricotta, tarragon oil, candied walnuts
w/ 2012 Arcturos Gewürztraminer

SECOND
Apple and squash ravioli, apple brandy cream, goat cheese, prosciutto crumble
w/ 2012 Arcturos Pinot Blanc

THIRD
Apple butter poached lake trout, apple agrodolce
w/ 2013 Barrel Aged Chardonnay

FOURTH
Hard apple cider brined pork loin, guanciale, roasted corn
w/ Artisan Red and 2012 Arcturos Merlot

FIFTH
Apple braised lamb shanks, apple gratin, pan jus
w/ 2011 Arcturos Pinot Noir

SIXTH
Caramelized apple brioche, apple honey, apple ice cream
w/ Sirius White Dessert Wine

By |October 22nd, 2014|Featured|0 Comments

Spirit of Cherry and Spirit of Apple awarded Washington Cup!

Doug Frost

Doug Frost

Black Star Farms enjoyed incredible success at the 2014 Washington Cup Competition, taking home two of the six Washington Cups awarded for our Spirit of Cherry and Spirit of Apple fruit brandies! The Cup is the top honor in this competition exclusively for American-made spirits and liqueurs.

“The distilled spirits business demands a steep learning curve, so an experienced hand like Black Star Farms stands out among the many new and aspiring spirits makers.

Black Star Farms’ success with achieving two Washington Cups is nonetheless remarkable. Only six were given out among the nearly one hundred thirty spirits in the competition.”
~ Doug Frost

Black-Star-Farms-Spirits-of-Apple-and-CherryWashington Cup founder Doug Frost writes extensively about wine and spirits and one of only three people in the world to hold the Master Sommelier and Master of Wine certification. Doug is certainly a unique talent, and for the Washington Cup he created a judging process that is unique for its three phases of competition. These include a blind tasting by professional spirits judges and a tasting by professional bartenders who create signature cocktails for the top scoring spirits and a blind consumer tasting of the created cocktails.

Spirit of Cherry is produced from a blend of black sweet cherries including Hearty Giant, Ulster, Schmidt, Heidel-Fingen, Nelson, Van, and Sam, and from red tart varieties including Montmorency and Balaton. It has a clear appearance and distinctive subtle cherry flavors with robust but balanced alcohol and is neither sweet nor tart.

Spirit of Apple is a small batch, hand crafted apple brandy distilled from a true cider blend of several different apple varieties including Jonagold, Winesap, Rhode Island Greening, Spy, McIntosh, and Jonathan. It is then barrel-aged for three to five years, using both French and American oak. At the precise time the distiller feels is optimal, the brandy is bottled – often a single barrel at a time. Pale golden amber in color, it is well balanced with opulent, sweet-wood apple and caramel aromas and mellowed, spicy warmth.

Black Star Farms Spirit of Pear Brandy was awarded a Silver Medal.

More about the Washington Cup on their website (link will open in a new window)

View our news release right here.

By |September 26th, 2014|Featured, Winery|0 Comments

Black Star Farms Squash Harvest Dinner Menu & Photos

FIRST
zucchini carpaccio, pine nuts, ricotta, parsley
w/ 2013 Arcturos Sauvignon Blanc

SECOND
fried patty pan squash, sweet corn sauce, caccicavallo
w/ 2012 Arcturos Barrel Aged Chardonnay

THIRD
grilled squash with mangalitsa lardo, tomato and fennel
w/ 2011 Arcturos Dry Riesling

FOURTH
summer squash and duck confit, smoked butter, basil, honey
w/ 2011 Arcturos Pinot Noir

FIFTH
summer squash gnocchi and lambchetta
w/ 2011 Leorie Vineyard Merlot Cabernet Franc

SIXTH
zucchini cake, lemon white chocolate ganache, chocolate mint blossoms
w/ Sirius Pear Dessert Wine

By |September 24th, 2014|Uncategorized|0 Comments

August Tomato Basil Harvest Dinner

Tomato Basil Harvest Dinner/Wednesday, August 12, 2014
Chef Jonathan Dayton

THE MENU

Amuse: Arancini, basil butter, prosciutto, yellow marinara
Cocktail: Smoked Tomato basil cocktail with Sauvignon Blanc, Red Grappa and Bedazzled

First: Heirloom tomatoes and peaches, torn focaccia, basil oil, ricotta
Wine pairing: Arcturos Gruner Veltliner

Second: Basil tortellini with chanterelle mushrooms and chicken, cherry tomato confit
Wine pairing: Arcturos Barrel Aged Chardonnay

Third: Rabbit with pesto, smoked tomato water, pea shoots
Wine pairing: Arcturos Pinot Noir

Fourth: Tomato braised lamb shanks, green polenta, farm egg
Wine Pairing: Vintners Select

Fifth: Gold cherry tomato tart, basil olive oil ice cream
Wine Pairing: Sirius Red Dessert Wine

By |August 15th, 2014|Uncategorized|0 Comments

Black Star Farms’ Coryn Briggs joins Traverse City Tourism

Coryn BriggsTraverse City Tourism has announced that they have hired Coryn Briggs as their new digital marketing & design specialist. From their news release:

A Detroit area native, Briggs earned a bachelor’s degree in English and a masters in Recreation and Tourism Management at Michigan State University. She has lived and worked in Traverse City since 2004 and spent the past five years as director of marketing at Black Star Farms in Suttons Bay. She will manage Traverse City Tourism’s website content, social media outlets and connections to third-party sites, conduct its web-based marketing and newsletter campaigns, and assist in design projects.

“Working with social media and graphic design were the parts of my job that I loved the most at Black Star Farms, and it will be wonderful to be able to narrow my focus down to those areas in this new endeavor,” she said.

Briggs enjoys baking, thrift/antique shopping and running (she completed her first half marathon this June at the Glen Arbor Solstice Race) and likes to visit Traverse City’s many brewpubs, beaches and recreational trails. She is married to Jay Briggs, winemaker at 45 North Vineyard and Winery. They have two young daughters.

“We are thrilled to have Coryn join our marketing team,” said Traverse City Tourism Marketing Manager Mary Winowiecki. “Both her professional experience and her extensive knowledge of the area will greatly benefit Traverse City Tourism as we continue to grow our online presence.”

While we are sad to see Coryn go, we are happy for her and know that Traverse City’s destination marketing effort is welcoming a great addition!

By |July 17th, 2014|Media|0 Comments

Stuart Pigott & City of Riesling

Tasting with Stuart Pigott

The new City of Riesling event is bringing one of the top Riesling writers in the world back to Traverse City, Stuart Pigott.

Stuart writes on his blog that one of the things that makes Northern Michigan so fascinating is the incredible diversity of the winemakers and says:

Not only do Chateau Fontaine, Black Star Farms, Left Foot Charley, Bowers Harbor Vineyards, 2 Lads, Shady Lane and Chateau Grand Traverse make very good Rieslings, but the people behind those wines are all incredibly different and incredibly interesting. Why nobody outside the regional press has written that story yet is truly incomprehensible to me.

By |July 14th, 2014|Winery|0 Comments

Massage Therapy at the Inn at Black Star Farms

 

We are pleased to offer a dedicated room for massage therapy appointments.  Providing a calm, relaxing environment for individual and couples massage, this new room is also equipped for Ashiatsu Oriental Bar Therapy.

If you aren’t satisfied with the limited pressure of traditional massage, this Ashiatsu Oriental Bar Therapy is for you. The therapist uses parallel bars overhead for balance as she uses slow, gliding foot strokes and compression to bring about structural change in soft tissue.  These techniques can be applied more deeply and therapeutically using the feet, the therapist’s body weight and gravity than manual massage with the hands.  Ashiatsu Oriental Bar Therapy is approved by the national Certification Board for Therapeutic Massage and Bodyworks as well as the American Medical Association.

There are many reasons you may choose to seek the benefits of professional massage.  Whether it is relaxation, the need for nurturing touch or elimination of chronic pain, each  therapy session will be customized to meet your unique needs.

Appointments are available from 75 minutes and beyond.  Please allow one week for scheduling. Call or email the innkeeper for more information, 231-944-1251 or innkeeper@blackstarfarms.com.

By |March 27th, 2014|Featured, Inn|0 Comments

Black Star Farms Employee Feature

Black Star Farms is an exciting place to visit and work. Meet the staff behind the bar, in the kitchen, at the Inn, in the winery, etc. in this new Employee Features section of our blog. The first installment is all about Andy…he’s spirited, funny, intelligent and a great person to be around!

Black Star Farms Employee Feature

Andy Jacobson, Tasting Room Manager at our Old Mission Tasting Room

Where are you from?

Traverse City, MI. Born & raised.

What drew you to working at Black Star Farms and how long have you been there?

I had previous retail experience and saw a classified ad for tasting room staff at the Suttons Bay tasting room.  I thought it would be a good experience and a fun job so I applied. After a great season working there I was asked to come back as the company was growing and opening a tasting room on Old Mission Peninsula.  It has been seven years since Black Star Farms opened the Old Mission winery and tasting room and I am honored to have been a part of it since the beginning.

What’s your favorite Black Star Farms wine?

It’s hard to choose one…. For our reds I like the Arcturos Cabernet Franc, hands down! In the whites there are so many great choices! Right now I’m favoring the Arcturos Dry Riesling with the Arcturos Gewurtztraminer a close second.

What’s your favorite part of your job?

I think it’s cliche to say “meeting all kinds of friendly, different, people.” I really feel like the best part is that every day is different and presents it’s own challenges. One day it may be helping someone new to our industry learn that they actually can like and enjoy wine. The next it might be managing a busy tasting room and making sure everyone has the laid back and positive experience we strive to create.

When you are not working at Black Star Farms what are your favorite things/hobbies in Northern Michigan?

I like to run (though I have been a bit of a slacker lately) and read. I also like to explore our Northern Michigan area with my wife and daughter. I feel it is important for her to grow up active, but also to appreciate the wonderful sights, sounds, tastes and events encompassed in our unique area.

Which Black Star Farms wine is most representative of the Old Mission Peninsula?

I would have to say Riesling, without a doubt! There is so much variation in styles (dry, semi-dry, sweet, etc.) and in a way it is a metaphor for what the Old Mission Peninsula has to offer. There is something out here for everyone to enjoy. Hopefully we can help them find it!

Do you have any favorite “on the job” moments? (ie, engagements, celebrations, start of new season, etc.)

More than anything else I like it when people who haven’t been wine tasting visit. Sometimes they may feel out of place, shy or intimidated. I enjoy these guests because it is my goal to make them feel comfortable in our tasting room while sampling and learning about Black Star Farms wines. Ultimately it’s the experience and the idea that wine is something that anyone and everyone can enjoy.

By |March 21st, 2014|Uncategorized|0 Comments

Harvest Dinner Series

Spend your “Wine Wednesdays” on the farm and enjoy the extraordinary Harvest Dinners at the Inn.  The creative farmstead cuisine is inspired by the best local ingredients.  Seasonal vegetables, fruits and meats are sourced from northern Michigan’s finest farms along with our own in Suttons Bay. These exceptional food and wine experiences are hosted the second Wednesday of every month at the Inn.

Executive Chef Jonathan Dayton and Event Coordinator Stephanie Wiitala invite you to a culinary event you will remember forever! Pictures and sample menus (from previous dinners) are posted below.  Take a look and be sure to make your reservation soon.

Sample Menus:

Root Cellar Revival

Goose & Winter Greens

Morels in May

(please note each dinner will have a seasonal theme & menu items are subject to change)

Tickets for the 5 course wine paired dinners are limited to 30 guests and cost is $100.00 all inclusive of tax and gratuity.  Click here to order your tickets or call 231-944-1251.

By |March 20th, 2014|Featured, Inn, Tasting|0 Comments

Savor the Tastes & Flavors

Kick off the first Friday of each month at TASTES of Black Star Farms! Stop by and partake in our “Savor the Tastes & Flavors” experiential events. Learn first-hand about selected wines and spirits and their complementary food choices. Wine and appetizers provided at each event, $5 per person and $10 per couple.

June 6th – Fermentation, Distillation and Fortification

Are you curious about how alcohol beverages are produced? Expand your knowledge on the different processes and production procedures for wines, distilled spirits and more. Food pairing will be announced closer to the event.

Call 231-944-1349 for information.

By |March 18th, 2014|Farm, Featured, Tasting, Winery|0 Comments