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.

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, $3 per person and $5 per couple.

Dates & Themes are Below:

 April 4th – Blended or Straight Reds

Do you prefer only single varietal wines or are blends more appealing? Taste the unique characteristics of the Arcturos Pinot Noir and Red House Red while discovering which one you favor with a sample of duck confit on focaccia crisp, with cranberry preserves and fromage blanc.

May 2nd – What’s in Your Mash Tun?

Do you enjoy different types of whiskeys? Learn how grain types contribute to the distinctive flavor characteristics of this classic distilled beverage.  Food pairing will be announced closer to the event.

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.

  • 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


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.


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|0 Comments

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
  • Mulled Wine Recipe

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.

  • Winemaker Lee Lutes

36th Annual Michigan Wine Competition

Twenty-five wine experts gathered August 6, 2013 in East Lansing for the 36th annual Michigan Wine Competition. Judges included Peter Bell and Johannes Reinhardt, two of the three winemakers who made “Tierce,” the New York Riesling served at President Obama’s inaugural luncheon in January.

Judges also included two of Michigan’s Master Sommeliers; Doug Frost, who is both a Master of Wine and Master Sommelier; and internationally known authors, winemakers and wine educators. Leading the group through the day was food and wine writer Christopher Cook, who judged at the competition for 12 years before becoming its superintendent in 2001. Cook is a judge at wine competitions throughout the United States and abroad.

Riesling has become a strong variety for Michigan — 71 were entered this year, from very dry to very sweet. Riesling has won Best of Class honors 19 times since 2000 — in various categories — and this year won two of the highest awards, for Best Dessert Wine and Best Semi-Dry White Wine.

Veteran judge Dick Scheer, owner of Village Corner wine shop in Ann Arbor, commented on the red wines of the day: “Gamay, Pinot Noir, Cabernet Franc and Meritage were all worthy of medal consideration, with ripeness complemented by mild tannin and good balance. Thanks to warm growing seasons of late, maturing vines, and talented winegrowing, this was the best cadre of Michigan dry red wines I’ve experienced at a Michigan Wine Competition.”

Roz Mayberry, wine buyer for D&W Fresh Market, remarked, “This year’s wine selection offered a number of lovely surprises: Chardonnays were oakey, but deftly oaked, and more interesting dry roses and Pinot Blancs than ever before. All of this points to the incredible growth in quality and interest in Michigan wines, and to the competence and sense of adventure of Michigan winemakers.”

Fifty-five of the state’s 102 wineries entered a record 450 wines for this year’s competition, which is open only to wine produced from Michigan grapes and other fruit. Gold medals were awarded to a wide variety of wines — from bone-dry reds to sweet and luscious dessert wines. At the end of the day, judges awarded the top “Best of Class” awards to six wines from a group of 42 gold medal winners, including six double gold.

Several of our wines showed very well at this year’s competition including one Best of Show winner! Take a look at our award winners below or view the complete list online.

Black Star Farms Wines:

Best of Class and Gold – 2012 Be Dazzled Sparkling Wine

Gold – 2010 Leorie Merlot Cabernet Franc

Silver – 2011 Arcturos Cabernet Franc and 2011 Arcturos Merlot

Bronze – 2011 A Capella Pinot Noir and 2011 Arcturos Pinot Noir

The competition is co-sponsored by the Kellogg Hotel and Conference Center, which will host a Gold Medal Wine Reception featuring the best wines from the competition this evening. Tickets may be purchased at the door. Visit www.michiganwines.com for more information, and for a complete list of the medal-winning wines.

The competition is also sponsored by the Michigan Grape and Wine Industry Council, which is administered by the Michigan Department of Agriculture & Rural Development. For more information about the wines and wineries of Michigan, contact the council online, or by phone at 517-241-4468.

Michigan Wine Competition Black Star Farms Double Gold

  • 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!