Local band Soul Patch will be on hand to entertain at the third of the Inn’s concert series on October 20th. The chefs will be cooking up some down home soul food, and a cash wine bar will be available from 6 pm. All this for $15 per person. Please call Jill at 231.944.1251 for reservations and further information.
The Inn at Black Star Farms will host the second in its concert series featuring the Blue Dirt Band and a BBQ dinner on Tuesday, September 15th at 6 p.m. The cost for this event is $15/person – no one under 21, please, and a cash wine bar will be available. The first concert was such a hit that Blue Dirt was invited back to entertain again. Don’t miss it.
Hats off to Corey, Street, Lee, and Ellie for cooking a fabulous spread of food for this summer’s annual wine club only BBQ. The weather cleared up, the food was delicious, and the wine was a flowin’. It was a festive evening on the farm in Suttons Bay.
The BBQ dinner is one of the two special dinners we offer to wine club members in addition to the other benefits of being a member. Mark your calendars for the fall dinner on Nov. 13th — this is an evening of food and wine pairings not to be missed! To learn more about the club visit our site today.
- Get a one-of-a-kind 10 year logo label bottle for $10
- Save 10% on any purchase of 10 or more bottles
- Return with an old BSF tasting glass and receive a coupon for a 10 year logo glass with any $10 purchase of wine
- Visit Hearth & Vine Cafe at the farm in Suttons Bay and receive 10% off you order of a wood-fired oven pizza and two glasses of wine.
Specials are valid from July 4th to July 31, 2009. Please call our tasting rooms for more information, 231.944.1270.
Loreen Niewenhuis is making 1,000 mile walk on the beach, all the way around Lake Michigan. Her brother chose our Inn for a night’s respite. Here’s how she describes her arrival. It’s exactly the feeling we hope all our guests have when they turn down our driveway.
I had a long, inland hike in over 80 degree weather to reach Suttons Bay, and when I finally got off route 22 and turned into the driveway of Black Star Farms — bordered by a terraced vineyard and shaded by large trees — I felt my pack lighten on my sore shoulders.
You can read more about Loreen’s visit on her blog – Long Trek – and follow her adventure as she completes each segment of the walk.
Due to a group cancellation, we are offering a very special last minute discount. Stay at the Inn May 26-June 5, 2009 and receive your second night for free!
Thanks Deborah for sharing your experiences at Black Star Farms!
” Both of our kids love Black Star and bring friends there whenever they are in Traverse. They stayed with us at Black Star for a celebration of our daughter’s 21st birthday and our son’s upcoming marriage. They loved it, we went wine tasting and stayed in Castor/Pollux. It was their first time wine tasting and staying at Black Star. What a great way to spend our last hurrah as a family of four and to celebrate her 21st b-day, we all had a great time! Due mostly to the staff at Black Star, Jill, Corey, and everyone else.”
Tickets for September’s Harvest Stompede wine tour along the Leelanau Peninsula wine trail are on sale now at lpwines.com. This popular event is always a sell-out, so click and buy now! It’s a beautiful time of year to be “up north.”
Jan-Al rolled out of her luxurious and comfy bed at the Inn and right into history as the overall winner of the Leelanau Peninsula Vintners Sip & Savor PJ contest. Check out her picture to see how she really got into the spirit of things. Way to go, Jan-Al. We do have the coolest guests!
Everyone loved Corey’s crepes at last weekend’s Sip & Savor. They were served with our brand new 2008 Arcturos Late Harvest Pinot Gris. As promised, here’s the recipe.
Late Harvest Riesling Crepes with Lemon Fromage, topped with Sauteed Apples and Cinnamon-Infused Simple Syrup
In small sauce pan place 1 C. sugar, 1.5 C. water and 3 cinnamon sticks. Bring to boil and simmer for 15-30 minutes or until reduced to 1 C. of syrup.
Mix together 4 oz. plain fromage blanc or softened creme cheese, 2 tsp. lemon juice, 1/4 C. powdered sugar and 1/2 tsp. vanilla extract.
1/2 cup Arcturos Late Harvest Riesling, 1/4 cup milk, 2 whole eggs, 1/2 C. flour, 1 T. sugar and a pinch of salt – whisk together wet ingredients and slowly whisk in flour, sugar and salt.
Heat a small saute or crepe pan over med/high heat. Spray pan with non-stick spray or brush with a little clarified butter. Using a 3/4 oz. ladle put batter into pan, swirling to coat bottom of pan. The crepes will cook quickly – about 30-45 seconds/side. Once browned on both sides, turn crepes out onto a heat-proof surface and cool. Crepes will last up to 3 days, covered in the refrigerator.
1-2 Granny Smith apples peeled, cored, and sliced, 1 T. butter, 1-2 T. brown sugar, 1/4 C. Black Star Farms Spirit of Apple Brandy. Add butter to small saute pan and heat over medium heat. Once butter is melted add apples and cook for 5 minutes. As apples start to soften, add sugar and brandy. Flame off brandy and remove from heat.
To serve, spread fromage mixture onto 1/2 of crepe, and roll up crepe. Top with warm sauteed apples and drizzle with cinnamon-infused simple syrup.