Inn

PigStock TC

Chefs Street and Paul are attending PigStock Traverse City, a three-day course in the heritage breed Mangalitsa pig.  They’ll learn butchering from Austrian-trained expert butchers & farmers  Christof and Isabel Wiesner, charcuterie from Michigan chef and author of  Charcuterie: The Art of Salting, Smoking and Curing, Brian Polcyn,  and how to prepare everything but the squeal.  This should lead to some even more delicious dishes at the Inn and Hearth & Vine.  Who knows?  You may even meet a  woolly Mangalitsa on our farm next season.

Mangalitsa pig

Mangalitsa pig

By |November 1st, 2010|Farm, Inn|2 Comments

LPVA Harvest Stompede Recipe

Roasted Corn and Butternut Squash Saladblogpicture

  • 12 ears of corn
  • 5 cups of diced butternut squash, about the size of the corn kernel
  • 1 cup of chopped green onions
  • ½ cup minced roasted garlic
  • ½ cup honey
  • ¼ cup finely diced red pepper
  • ¼ cup chopped flat leaf parsley
  • 3 tbsp chopped chives
  • ½ cup of good olive oil
  • ½ cup toasted pumpkin seeds for garnish
  • salt and pepper to taste

Apple Cider Reduction

  • 2 Gallon apple cider
  • ¼ cup apple cider vinegar
  • 1 cup maple syrup

Roast corn, husk on, in preheated oven for 1 hour at 400 degrees. Let cool, peel cob and remove corn. Boil butternut squash for 10 minutes or until tender. Don’t overcook as they become mashed quickly. You want them to still be a bit firm. Add all ingredients in a bowl and mix well but gently as to not mash the squash. Let it set in the refrigerator for an hour or so to let the flavors infuse. Add all reduction liquids in a pot and bring to a boil. Be careful as this mixture tends to really bubble up. Simmer and let reduce for an hour or more until liquid becomes almost syrup like. I made a 4 gallon batch that reduced to maybe 4 cups. Set aside and let cool.

This is a great multi functional salad. I used this as a room temperature salad in a baked won-ton cup garnished with the reduction and pumpkin seeds for the LPVA event. The next day I used it as a hash for breakfast with a poached egg and hollandaise. Then I turned it into cakes for an appetizer! And finely, I added this mix in with some risotto and stuffed that in a portabella mushroom for dinner. Be creative and be sure to use seasonal local ingredients. Enjoy!

Helping to Clean the World

Black Star Farms has partnered with Clean the World‘s Soap and Bottled Amenities Recycling Program.  It’s a program that recycles used lightly used soap, shampoo and other amenities from hotels for use in impoverished areas around the globe to help prevent the spread of disease.

It’s one more step we’ve taken towards “being green” and helping out.

By |September 22nd, 2010|Featured, Inn|0 Comments

BSF a "Must-See"

Stay at Black Star Farms this Weekend

There’s room at the Inn this weekend, June 4th – 6th,  and we are accepting single night stays on Friday and Saturday or 10% off on both nights.  So, if you haven’t made your plans as yet, it’s not too late.  Call 231.944.1251 for a weekend wine country experience.  Jill and Kellie are looking forward to seeing you.

Fresh

Pure Michigan is previewing their 2010 ad campaign this week.  Part of Fresh was filmed at Black Star Farms.  Can you spot us?

If you’re having trouble finding us, look below for a peek at just how much goes into making a 30 second ad.

Top 5 Reasons to Visit Traverse City

Planning your travel itinerary for the season? Let us help you discover why Traverse City should be on your list of places to visit – especially if you are a wine lover and a foodie.  Top five reasons to visit include:

1. Traverse City is number one on Livability.com Foodie Finds: 10 Surprising Food Cities. 

“Known as the Cherry Capital of the World, the Lake Michigan resort town of Traverse City does a pretty good job with other foods too. With plenty of award-winning restaurants, wineries, farmers markets and dairies, Traverse City has been called “a new foodie haven” by The Huffington Post“…read more.

2.  The area was recently named one of the Best Midwest Food Towns by Midwest Living.

“If Disney World had a Foodland, it might look a little like Traverse City, Michigan (population: 142,000). Too-cute-to-be-true storefronts line downtown’s Front Street”…read more.

3.  We have world class award winning wines with Riesling being the most popular variety in the region.

“This complex and cold-hardy German varietal, the stuff of youthful hangovers and wine-geek reverence, has put Michigan winemaking on the map and runs the spectrum from racy and dry to thick and sweet”…read more.

4.   If you are a Michigander or a Midwestner that has never tried our wines you may be pleasantly surprised like former Midwesterner Andrew Putz, Editor in Chief of Boston Magazine.

“The more I heard friends gush about the wine country near Traverse City, Michigan, the more curious I became. So I began to investigate. I’d always thought Michigan too cold to grow grapes, but I learned that this part of the state lies near the 45th parallel, just like Bordeaux, Burgundy and Alsace”…read more.

5. We have chocolate, cherries and plenty of wine – all of which can be sampled in one form or another at our wine trail events throughout the year. You can find a complete listing of events on either the Leelanau Peninsula Wine Trail or the Old Mission Peninsula Wine Trial websites.

There are also art galleries, brew pubs and miles of beaches…What more do you need? For more information about the Traverse City area including lodging and special offers visit the Traverse City Convention and Visitors Bureau.

 

 

 

Chocolate, Cherries, Cheesecake & Wine

Mother-Daughter Bonding in Traverse City

Thanks Marcia Frost for choosing to vacation up north and for sharing your experience to your readers.

The mother-daughter getaways began nearly 15 years ago as a celebration of my daughter’s “double-digit” birthday. It was our first adventure alone together and it was to Nassau in the Bahamas. For years we made a habit of annual trips to beach locations around the Caribbean. Of course, the trips changed quite a bit over the years as the 10 year old turned into an adult.

It’s been a tough few years for various reasons and we haven’t had a getaway for the two of us in awhile. When I had the opportunity to bring someone on my trip to Traverse City, I thought it would be great to make it mother-daughter time….read more about this wonderful trip to our beautiful corner of Michigan.

Make it a Weekend

If this sounds like a good idea for your business group, it would be.

Alison Beers, owner of Events North, a full-service event management agency, thinks so too.  Her weekend plan “to woo eight high powered business owners to relocate their families and businesses to Traverse City” is highlighted in the March issue of Traverse City Business News, and includes their staying at the Inn at Black Star Farms, as well as an on-site Raclette Dinner featuring Leelanau Cheese Company’s cheese and all the fixings.

The schedule is jam packed with “up north” experiences.   After all that, how could they not want to relocate their businesses here?

Cork and a Fork

A Cork and A Fork

CorkandForkAt last, a bottle of wine has found its place on the family dinner table! Join us for our 1st Cork and a Fork with Marigold Productions! We’ll taste wines and enjoy hors d’oeuevres at the Hearth and Vine on March 29th from 6pm – 8pm.  Chef Johnathon Dayton and Chef Paul Carlson will show us how to cook a family meal of beef short ribs cooked en daube.  Guests will leave with a pre-packaged main course, a bottle of wine and a fabulous recipe! For more information click here.