Blog

  • Arancini
  • IMG_9931
  • IMG_9565
  • IMG_8324

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

  • Coryn Briggs

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!

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.

  • Massage Room
  • Massage Room
  • Massage Room

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.

  • Black Star Farms Employee Feature

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.

  • Oden & Janelle Photography
  • Photo credit to Jonathan Dayton

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.

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.

  • TASTES
  • TASTES
  • TASTES

Bringing Our Farm to the Village at TASTES

It’s a new beginning for TASTES of Black Star Farms in the Village at Grand Traverse Commons! Wine and spirit sampling is still available along with a creative selection of cocktails.  Farmstead cuisine is the theme for the small plates menu that features Black Star Farms house cured meats, local cheeses, fondue and the famous Matterhorn Grill.

The newly renovated space has multiple seating options including private tables and comfortable bar stools. The ambient lighting makes TASTES a relaxing and friendly place to dine and sip on local beverages.  Singles, couples, friends, private parties are all welcome! Reservations are not needed and hours of operation are noted below along with information about upcoming events.

Hours:

Sunday from Noon to 4pm

Monday – Thursday 11 am to 7 pm

Friday & Saturday from 11 am to 9 pm

For information please call TASTES at 231-944-1349.

 

  • Artful Retreat with Stephanie Schlatter
  • Artful Retreat with Stephanie Schlatter
  • Artful Retreat with Stephanie Schlatter
  • Artful Retreat with Stephanie Schlatter

Artful Retreat

We invite you to explore the symbiotic relationship at our Artful Retreat on March 23, 2014. Your love of wine, art and food will serve as inspiration for a day of creative thinking and personal artistry. Grand Rapids artist Stephanie Schlatter will lead a 3 hour wine and art class (see more below) that will be followed by a four course artfully prepared meal presented by Chefs Jonathan Dayton and Stephanie Lee Wiitala.

Schedule of Day’s Happenings:
1 pm – 3 pm – Art and Wine with Stephanie Schlatter

Artist & educator Stephanie Schlatter makes artistic expression accessible through an approachable process. Learn how to connect with your creative side while exploring the relationship between art and wine. In this class you will sip your way through samples of four wines while expanding your knowledge of the creative process. Each wine will be recorded on paper and four souvenir art pieces will created as you get your fingers into the fine art of ‘hands on’ tasting.

3 pm – 5 pm – Creative Recharge
Free time to rest in your room at the Inn; explore the farm property or wine taste at the onsite tasting room.

5:30 pm – 6:30 pm – Hospitality Hour
Unwind in our Pegasus lounge and enjoy house made appetizers and select Black Star Farms wines.

6:30 – 8:30 pm – Four Course Wine Paired Dinner
Engage your other palate during at the artfully prepared dinner presented by Executive Chef Jonathan Dayton and Pastry Chef Stephanie Wiitala. An exciting and delicious array colors, flavors and aromas will be included in each course.

Menu for Dinner

First – Salt roasted red and gold beets, fennel, milk curd, almond

Second –Whitefish, roquefort cheese and forest mushroom, spinach, buttered barley

Third – White wine brined pork loin, kale, celery root risotto, farm egg

Fourth – Pear and apple with honey and ginger, lemon

Retreat Pricing (per person)
Includes:
Room & Amenities (plus breakfast)
Art & Wine Class
4 Course Dinner
Single occupancy – $260
Double occupancy – $210

(room rates are subject to 11% sales tax and destination fee)

Art Class Only

$60 per person

Please call or email (innkeeper@blackstarfarms.com) our innkeeper to make your reservation.

Please note the components of this retreat are not available individually and other special offers do not apply towards this event.

Winter: The Season of Tranquility at Black Star Farms

The long days of harvest are over; the color tour & wedding season have come to a close leaving the farm in a state of tranquility. The sublime winter beauty is combined with the daily happenings in the wineries, vineyards and inn creating a true sense of place that is special to both new and return guests.

Enjoy our newest video and discover the quiet nature of winter at Black Star Farms.