Inn

Seasonal & Artful Dining at the Inn

Inn Dinners are back this winter and spring at the Inn and more popular than ever! You don’t have to be an inn guest to make a reservation for Executive Chef Jonathan Dayton’s seasonal and artfully prepared prix fixe menu. Five delicious courses are only $50.00 per guest. You can also choose the wine pairing option for an additional $20.00 and make it a truly memorable dining experience.

The Harvest Dinner series is also on the monthly calendar for the second Wednesday of each month. Upcoming themes include Goose & Winter Greens, Root Cellar Revival, Morels in May, Asparagus and Tomato Basil (sample menu links below). Tickets for these 5 course wine paired dinners are limited to 30 guests and cost is $100.00 all inclusive of tax and gratuity. Call 231.944.1251 to make your reservation.

Root Cellar Revival Sample Menu

Beet – roasted red and yellow beets, almond tuile, fromage blanc mousse, beet verjus vinaigrette, pea shoots

Celeriac – celeriac gnocchi, arugula cream, pancetta lardons, celeriac crumble

Parsnip – vanilla bean parsnip puree, pan seared breast of duck, parsley oil, parsnip crisps, swiss chard

Potato – potato sage mousseline, sweet potato gratin, grilled lamb tenderloin, fingerling confit, demi

Carrot – carrot ice cream, candied ginger, pine nut brittle, carrot caramel

Morels in May Sample Menu

Smoked rabbit and caramelized morels, fromage blanc polenta, raclette crostini, balsamic sauce

Morel and asparagus, pea tendrils, fresh mozzarella, pickled ramp, lardo

Morel and swiss chard stuffed chicken breast, potato puree, chevre

Leg of lamb, pancetta, crisp morels, morel lamb jus

Candied morel mushroom ice cream, hazelnut crumble, white chocolate

Please note these menus are samples and are subject to change depending on the seasonal availability of the ingredients. Tickets for all of the Harvest Dinners are also available from MyNorth tickets.

  • Digs & Swigs
  • Digs & Swigs
  • digsandswigsback
  • digsandswigs

Digs & Swigs

Wine tasting and a little more…join us during any of the upcoming

Digs & Swigs events at our Suttons Bay & Old Mission tasting rooms.

Dates and themes are highlighted below. We look forward to seeing you soon!

Inquiries, call 231-944-1271 or email clopez@blackstarfarms.com.

Digs & Swigs

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.

  • Black Star Farms Inn During the Winter

Run of the House Special at the Inn at Black Star Farms

Got the mid week blues or need a great gift idea for that oh so hard to buy for person?  Take a break and head up (or send your loved ones) to the Inn for two nights in our best available room on Sunday and Monday or Wednesday and Thursday nights for only $395 (excludes tax).  Not sure which dates work best?  That’s okay.  A voucher for a future stay will be provided to you and can be used for any Sunday/Monday or Wednesday/Thursday combination during the dates of December 3, 2013 until May 1, 2014  Can’t find a date that works at all?  After May 1, 2014 your $395 can be used as a dollar value towards a stay indefinitely. We will also throw in a $50 voucher good towards an additional night(s) or a future stay in 2014!

Additional amenities include afternoon refreshments, evening wine reception, full gourmet breakfast, complimentary bottle of our Red House wine, and enjoyment of our sauna, library, and recreational trails. This promotion stands alone and is not valid with any other discounts or offers.

Run of the House means your accommodation type will be designated at the time of your booking based on availability, but guaranteed this is an excellent value. Call 231-944-1251 or order your voucher.

Vouchers only available until April 7, 2014.

Little Details to Note:

  • Queen size bed or larger guaranteed.
  • Vouchers cannot be combined to extend stay.
  • Reservations required; subject to availability.
  • Not valid on existing reservations.
  • Merchant cancellation/re-scheduling policy of 14 days in advance of scheduled arrival; voucher subject to forfeiture.
  • Voucher cannot be combined with any other discounts, vouchers, or gift certificates.
  • Includes one bottle of house wine, full gourmet breakfast for two, nightly hospitality, and reserve wine tasting in the Tasting Room.
  • All deal components must be redeemed during one stay.
  • After May 1, 2014 promotional value will be applied to regular rack rates.

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

Fall on the Farm

As autumn arrives in NW Michigan we hope for the usual warm days and cool nights to ripen the grapes to perfection.  We never know just what Mother Nature has in store, and that’s the exciting part.  By the end of September the palette changes to all shades of gold, red and ocher, the leaf peepers arrive to take in our glorious landscape, and the grape harvest begins. 

October is our busiest month at Black Star Farms.  Wine making is in full swing with long hours for our winery teams.  The Inn is full of guests lucky enough to have booked their color tour early.  All three tasting rooms are teeming with folks stocking up for the long winter ahead.  Hearth & Vine is open for the last month of their season, still serving up delicious farm-raised fare.  And it’s harvest time for our farm animals, too, who have provided such enjoyment for our visitors all summer.  This is the cycle of life at the Farm.

Come November things quiet down, but we’re still here, year ‘round, and hoping that you’ll make a visit during one of the “off” times when we have more time to spend. 

By |September 10th, 2013|Farm, Inn, Media, Video, Winery|0 Comments
  • Red Hot Best Picture

Red Hot Best

We are honored and pleased to be voted the Red Hot Best of Northern Michigan in the TRAVERSE Magazine annual contest. There were 100 categories and over 10,000 voters on the MyNorth.com website. Categories range from Beach, Restaurant with a view, Teacher, Cherry Pie and many more! Voters choose Black Star Farms as a Red Hot Best in the following categories:

Local Rosé Wine – First Place, Black Star Farms Red House Rosé

Local Pinot Noir – First Place, Arcturos Pinot Noir

Romantic Hotel, B&B or Inn – Second Place, The Inn at Black Star Farms

Wine Bar – Third Place, Tasting Room at Black Star Farms in Suttons Bay

Red Hot Best Picture

If you haven’t already picked up the June issue of the magazine now is the time to do it! It is loaded with Red Hot Best winners, great summer event/travel ideas and so much more. We are thrilled to be amongst the winners in this contest and extend a BIG thank you to all of the voters. Cheers to all of our fans!

  • Massage Room
  • Massage Room
  • Massage Room

Massage Therapy at the Inn at Black Star Farms

 

We are pleased to offer a new, 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 |February 27th, 2013|Featured, Inn|0 Comments

Take a Tour of the Inn

Have you ever wondered what it looks like inside our “big red house?” Step inside the Inn at Black Star Farms with this Google 360 Spin Tour. We invite you to browse around, view several of our different rooms, the lounge area and the special event spaces. 

A few navigation tips that may help you are listed below:

  • You can view tour in full screen mode by clicking on ‘Full Screen’ button in upper right corner of tour.
  • Click and hold left mouse button, then move left-right, up-down to view the tour…click on arrows on floor to move forward.
  • You can always start over by clicking on the ‘See Inside’ image on the left side of your G+ Directory page.
  • To move directly into another room/space use the semi-transparent circles on the screen.

Guest accommodations included in the tour are (the link will take you into the tour of only that room):

The Arcturos room is also featured in the tour and is where we frequently host our Harvest Dinner Series as well as weekend dinners.  Both the Arcturos and the Aquarius spaces are well suited for special events of varying degree in size.  Call our Event Coordinator Stephanie Lee Wiitala for more information, 231-944-1258.

Enjoy the tour and if you are a Google+ member be sure to +1 us and share your experience at our Inn. 

 

By |January 12th, 2013|Featured, Inn, Media|0 Comments

Dinners at the Inn

Executive Chef Jonathan Dayton’s artfully prepared dishes will inspire you to savor each bite while fully enjoying our relaxing ambience. Meals are prepared from fresh and local ingredients and are served alongside Black Star Farms wine and brandies.

Dinners are offered select Thursdays, Fridays, and Saturdays. A complete list of dates can be found on our website calendar and sample menu is below. To learn more or to make a reservation please call the Inn at 231.944.1251.

Sample Pre-Fixe Menu ($45 per person)

FIRST

  • Roasted chestnuts

APPETIZER

  • Duck rillette, fromage blanc, balsamic reduction, grilled focaccia

SALAD

  • Roasted yellow beet and apple salad in cheese cup, marcona almonds, verjus, honey

ENTRÉE

  • Oven roasted hard apple cider brined pork loin, cauliflower potato puree, swiss chard, bee pollen butter
  • Prosciutto, basil and fresh mozzerella whitefish roulade, baked polenta, parsley oil, pine nut crumble
  • Wild mushroom, arugula and parmesan chicken roulade, veloute

DESSERT

  • Crème brulee, vanilla infused custard, caramelized sugar

 Eating raw or undercooked meat, poultry, eggs, or seafood may increase risk of food born illness. Please ask your server about items that you may be concerned about.

All Events and Dinners Require Reservations. Please call 231.944.1251 or email innkeeper@blackstarfarms.com.

By |January 1st, 2013|Featured, Inn, Media|6 Comments