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November 2014 Harvest Dinner: Sweet Potato & Chestnut

Wednesday, November 12, 2014

FIRST
Sweet potato and beet parisienne, chevre, mustard greens, chestnut vinaigrette
Wine pairing: 2007 Arcturos Semi Dry Riesling (BSF library wine)

SECOND
Fried sweet potato, leeks and pork with mustard and chestnuts
Wine pairing: 2013 Arcturos Pinot Blanc

THIRD
Raclette cheese and sweet potato cappelletti, chestnut cream, crisp prosciutto
Wine pairing: 2013 Arcturos Barrel Aged Chardonnay

FOURTH
Duck and waffle: chestnut sweet potato waffle, duck confit, duck egg
Wine pairing: 2006 Arcturos Pinot Noir (BSF library Wine)

FIFTH
Venison tenderloin with sweet potato puree, chestnut sweet potato crumble
Wine pairing: 2011 Arcturos Merlot

SIXTH
Sweet potato blondie and chestnut ice cream
Wine pairing: Sirius Maple Dessert Wine

By |November 17th, 2014|Dining, Featured|0 Comments

November Monthly Coupon

Thanksgiving and Holiday entertaining are just around the corner. To help you make everything just right, Black Star Farms is offering discounts on FOUR Thanksgiving-friendly wines for the whole month of November!

The wines are Hard Apple Cider, Arcturos Pinot Noir, Arcturos Riesling and our sparkling Be Dazzled!

November2014

Black Star Farms Hard Apple Cider
Our hard apple cider is bubbling over with the flavor of fresh, crisp apples. The vibrancy of this wine sets the stage for a festive holiday gathering. It is wonderful when mulled or paired with appetizers, salads, and turkey.

Arcturos Pinot Noir
A beautiful ruby color invites you to the bright aroma and taste of ripe berries and roasted, spicy oak. An elegant and soft Pinot Noir with enough versatility to go with everything from hors d’oeuvre to the main dish.

Arcturos Riesling
This wine is floral and spicy on the nose with ripe stone fruit flavors on the palate. It will pair beautifully with an assortment of flavors, spices, and white meats.

Be Dazzled
A fun sparkling wine with fresh and crisp fruit flavors followed by an off dry finish. This is a great one to have around for an unexpected toast.

By |November 6th, 2014|Featured, Media, Tasting, Winery|0 Comments

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

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

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

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.

 

By |February 19th, 2014|Featured, Tasting|1 Comment

Apple Squash Bisque Recipe

This is the bisque that was served at our Leelanau Peninsula tasting room during the annual LPVA Toast the Season event.  It’s perfect for the cool winter months!

Apple Squash Bisque

Jonathan Dayton/Executive Chef at Black Star Farms

3 T unsalted butter

2 large yellow onions, finely chopped

2 shallots, finely chopped

1 large carrot, finely chopped

3 ribs celery, finely chopped

4 apples

1 butternut squash

1 acorn squash

1 c hard apple cider

5 c vegetable or chicken stock

1 t finely chopped fresh rosemary

2 t finely chopped fresh thyme

½ c half-and-half

1 t cinnamon

½ t nutmeg

½ c honey

Salt & freshly ground black pepper to taste

– Peel and seed the acorn and butternut squash and cut into 2-inch chunks.

– Save the seeds and roast in the oven for garnish.

– Peel and core the apples and cut into 2-inch chunks.

– In a soup pot over medium-high heat, melt the butter and saute the onion, shallots, carrots and celery until softened, about 8-10 minutes.

– Add the apples and squash and cook until nicely coated, about 3 minutes longer.

– Add the stock, hard apple cider, rosemary and thyme and bring to a boil.

– Reduce the heat to medium and simmer until the vegetables are soft, about 25 minutes.

– Remove from the heat and stir in the honey, half-and-half, nutmeg and cinnamon.

– Using a hand-held or standing blender, puree the soup until smooth.

– Salt and pepper to taste.

– Reheat gently over low heat before service.

 

 

 

By |November 29th, 2013|Featured, Inn, Tasting, Winery|1 Comment

Mulled Wine Recipe Card

Black Star Farms Mulled Wine Michigan Leelanau Peninsula

If you have visited during fall and winter Saturdays then you have probably tried our mulled wines. We have used several of our products with the recipe to the right.  Some of our favorites include the Hard Apple Cider and Cherry Wine. This seasonal beverage will probably become a new favorite.  It will warm your soul and make your house smell delightful!

All of the wines in the recipe can be ordered in our online shopping cart.

By |October 22nd, 2013|Featured, Tasting, Winery|0 Comments