Black Star Farms Squash Harvest Dinner Menu & Photos

zucchini carpaccio, pine nuts, ricotta, parsley
w/ 2013 Arcturos Sauvignon Blanc

fried patty pan squash, sweet corn sauce, caccicavallo
w/ 2012 Arcturos Barrel Aged Chardonnay

grilled squash with mangalitsa lardo, tomato and fennel
w/ 2011 Arcturos Dry Riesling

summer squash and duck confit, smoked butter, basil, honey
w/ 2011 Arcturos Pinot Noir

summer squash gnocchi and lambchetta
w/ 2011 Leorie Vineyard Merlot Cabernet Franc

zucchini cake, lemon white chocolate ganache, chocolate mint blossoms
w/ Sirius Pear Dessert Wine

By |September 24th, 2014|Uncategorized|0 Comments

August Tomato Basil Harvest Dinner

Tomato Basil Harvest Dinner/Wednesday, August 12, 2014
Chef Jonathan Dayton


Amuse: Arancini, basil butter, prosciutto, yellow marinara
Cocktail: Smoked Tomato basil cocktail with Sauvignon Blanc, Red Grappa and Bedazzled

First: Heirloom tomatoes and peaches, torn focaccia, basil oil, ricotta
Wine pairing: Arcturos Gruner Veltliner

Second: Basil tortellini with chanterelle mushrooms and chicken, cherry tomato confit
Wine pairing: Arcturos Barrel Aged Chardonnay

Third: Rabbit with pesto, smoked tomato water, pea shoots
Wine pairing: Arcturos Pinot Noir

Fourth: Tomato braised lamb shanks, green polenta, farm egg
Wine Pairing: Vintners Select

Fifth: Gold cherry tomato tart, basil olive oil ice cream
Wine Pairing: Sirius Red Dessert Wine

By |August 15th, 2014|Uncategorized|0 Comments

Black Star Farms Employee Feature

Black Star Farms is an exciting place to visit and work. Meet the staff behind the bar, in the kitchen, at the Inn, in the winery, etc. in this new Employee Features section of our blog. The first installment is all about Andy…he’s spirited, funny, intelligent and a great person to be around!

Black Star Farms Employee Feature

Andy Jacobson, Tasting Room Manager at our Old Mission Tasting Room

Where are you from?

Traverse City, MI. Born & raised.

What drew you to working at Black Star Farms and how long have you been there?

I had previous retail experience and saw a classified ad for tasting room staff at the Suttons Bay tasting room.  I thought it would be a good experience and a fun job so I applied. After a great season working there I was asked to come back as the company was growing and opening a tasting room on Old Mission Peninsula.  It has been seven years since Black Star Farms opened the Old Mission winery and tasting room and I am honored to have been a part of it since the beginning.

What’s your favorite Black Star Farms wine?

It’s hard to choose one…. For our reds I like the Arcturos Cabernet Franc, hands down! In the whites there are so many great choices! Right now I’m favoring the Arcturos Dry Riesling with the Arcturos Gewurtztraminer a close second.

What’s your favorite part of your job?

I think it’s cliche to say “meeting all kinds of friendly, different, people.” I really feel like the best part is that every day is different and presents it’s own challenges. One day it may be helping someone new to our industry learn that they actually can like and enjoy wine. The next it might be managing a busy tasting room and making sure everyone has the laid back and positive experience we strive to create.

When you are not working at Black Star Farms what are your favorite things/hobbies in Northern Michigan?

I like to run (though I have been a bit of a slacker lately) and read. I also like to explore our Northern Michigan area with my wife and daughter. I feel it is important for her to grow up active, but also to appreciate the wonderful sights, sounds, tastes and events encompassed in our unique area.

Which Black Star Farms wine is most representative of the Old Mission Peninsula?

I would have to say Riesling, without a doubt! There is so much variation in styles (dry, semi-dry, sweet, etc.) and in a way it is a metaphor for what the Old Mission Peninsula has to offer. There is something out here for everyone to enjoy. Hopefully we can help them find it!

Do you have any favorite “on the job” moments? (ie, engagements, celebrations, start of new season, etc.)

More than anything else I like it when people who haven’t been wine tasting visit. Sometimes they may feel out of place, shy or intimidated. I enjoy these guests because it is my goal to make them feel comfortable in our tasting room while sampling and learning about Black Star Farms wines. Ultimately it’s the experience and the idea that wine is something that anyone and everyone can enjoy.

By |March 21st, 2014|Uncategorized|1 Comment

Artful Retreat

We invite you to explore the symbiotic relationship at our Artful Retreat on March 23, 2014. Your love of wine, art and food will serve as inspiration for a day of creative thinking and personal artistry. Grand Rapids artist Stephanie Schlatter will lead a 3 hour wine and art class (see more below) that will be followed by a four course artfully prepared meal presented by Chefs Jonathan Dayton and Stephanie Lee Wiitala.

Schedule of Day’s Happenings:
1 pm – 3 pm – Art and Wine with Stephanie Schlatter

Artist & educator Stephanie Schlatter makes artistic expression accessible through an approachable process. Learn how to connect with your creative side while exploring the relationship between art and wine. In this class you will sip your way through samples of four wines while expanding your knowledge of the creative process. Each wine will be recorded on paper and four souvenir art pieces will created as you get your fingers into the fine art of ‘hands on’ tasting.

3 pm – 5 pm – Creative Recharge
Free time to rest in your room at the Inn; explore the farm property or wine taste at the onsite tasting room.

5:30 pm – 6:30 pm – Hospitality Hour
Unwind in our Pegasus lounge and enjoy house made appetizers and select Black Star Farms wines.

6:30 – 8:30 pm – Four Course Wine Paired Dinner
Engage your other palate during at the artfully prepared dinner presented by Executive Chef Jonathan Dayton and Pastry Chef Stephanie Wiitala. An exciting and delicious array colors, flavors and aromas will be included in each course.

Menu for Dinner

First – Salt roasted red and gold beets, fennel, milk curd, almond

Second –Whitefish, roquefort cheese and forest mushroom, spinach, buttered barley

Third – White wine brined pork loin, kale, celery root risotto, farm egg

Fourth – Pear and apple with honey and ginger, lemon

Retreat Pricing (per person)
Room & Amenities (plus breakfast)
Art & Wine Class
4 Course Dinner
Single occupancy – $260
Double occupancy – $210

(room rates are subject to 11% sales tax and destination fee)

Art Class Only

$60 per person

Please call or email (innkeeper@blackstarfarms.com) our innkeeper to make your reservation.

Please note the components of this retreat are not available individually and other special offers do not apply towards this event.

By |February 19th, 2014|Uncategorized|0 Comments

Black Star Farms Featured in Article on Top Up-And-Coming Wine Regions

TravelNerd highlights the winery’s distinctive features

San Francisco, CA (July 25, 2013) – TravelNerd, the travel division of consumer finance website NerdWallet, has featured Black Star Farms in an article that found Old Mission Peninsula, MI. as one of the best up-and-coming wine regions in the United States.

While most people think of Napa Valley as American wine country, the United States actually has more than 200 American Viticultural Areas. To help wine lovers find new places to explore, TravelNerd looked for regions with unique varietals, stunning views, and boutique wineries that have distinctive features.

Old Mission Peninsula was chosen for its rapidly growing wine industry and all-encompassing wineries such as Black Star Farms and Chateau Chantal.

A featured destination along the Old Mission Peninsula Wine Trail, Black Star Farms features two winery production facilities and three tasting rooms. It also has a distillery, an inn, a farm market café, and an equestrian facility.

“Black Star Farms isn’t just a place for wine tasting, it’s an all-inclusive vacation spot in itself,” said NerdWallet analyst Annie Wang. “Distinctive features like those at Black Star Farms are what make Old Mission Peninsula’s wineries so special.”

Texas Hill Wine Country and Middle Tennessee Region were also featured on the list. Read the full article here.

For more information about NerdWallet, visit http://www.nerdwallet.com.





By |July 27th, 2013|Featured, Uncategorized, Winery|0 Comments

Getting Ready for the Season

As the snow slowly melts away the landscape begins to change from winter to early spring.  The intermittent sunshine is welcomed and brings excitement for the beginning of the “busy” season at Black Star Farms.

Around the farm we are busy implementing the “off-season” plans and are eager to share many of them with our guests this spring, summer and fall.  The recent boom of agricultural and culinary tourism has been essential for our planning and we are looking forward to providing new or perhaps even more memorable experiences in 2013.

Curious about what we have in store? Take a look at a few of the items below…

New Mural in our Suttons Bay Tasting Room 

Last summer we welcomed artist Dan Nearing back to Northern Michigan.  Absorbing all of the beauty of the area, Dan was inspired to create a new set of paintings to replace his existing ones. The current paintings have adorned the high walls and have also been made into labels for two of our red wines, Vintner’s Select and Artisan Red. The new pieces capture the essence of our agricultural destination and we are excited to see them completed this summer.  Take a sneak peek at them below…

Harvest Dinner Series

For all of the foodies out there these dinners are for you! What started as an annual event to celebrate the elusive morel mushroom has evolved into a series of dinners hosted each month from April to November (see dates below). Offered at the Inn the second Wednesday of every month dinners include a five course meal that features the best of what’s in season from the farm at Black Star Farms as well as from other local area providers.  Cost is $75 per person, reservations can be made by calling the innkeeper at 231.944.1251.

Harvest Dinner Series Dates:

April 10th

May 8th

June 6th

July 11th

August 8th

September 12th

October 10th

November 13th

Learn more about the dinners and our Executive Chef Jonathan Dayton in this Edible Grand Traverse article by Patty Lanoue Stearns.

Video Postcards

Later this month we will be launching the first in a three part series of videos showcasing the seasons at Black Star Farms.  Many of you have a favorite time of the year to visit and it is likely it will be featured in one of these videos.  If you have never been to Black Star Farms the imagery in this series might just persuade you to plan your next vacation…. Stay tuned for more to come! (photos courtesy of Kris Riley from My North Media and Jon-Paul Allgaier from the Greyscale Group).









By |March 2nd, 2013|Uncategorized|0 Comments