Offered at the Inn the second Wednesday of every month these 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. This is the third dinner in this series  showcasing a savory sampling of dishes paired with Black Star Farms’ wines. Call 231-944-1251 to make a reservation.

Menu

Grilled asparagus, chive, raclette, lardo

Be Dazzled

Duck and asparagus terrine, verjus pickled radish, flat bread

2011 Arcturos Gewürztraminer

Asparagus agnolotti, chevre, morel mushroom, sage blossom

2007 Arcturos Riesling

Asparagus stuffed and steamed whitefish, prosciutto, fresh mozzarella

2011 Arcturos Pinot Noir

Smoked asparagus, merguez sausage, red beet gnocchi, poached egg

2006 Arcturos Cabernet Franc

Fromage Blanc and asparagus flan, candied pistachio, lemon balm, honey

Sirius Maple Dessert Wine

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

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!

The farm in Suttons Bay and the Montana Rusa vineyard on Old Mission Peninsula (adjacent to our tasting room) are proud to be verified in the Michigan Agriculture Environmental Assurance Program (MAEAP).  This is a voluntary program that helps our farm and the one of our vineyard owner (on Old Mission Peninsula) prevent and minimize any agricultural pollution risks.

MAEAP is a holistic approach to environmental protection. Farms, orchards and vineyards are verified in many different systems. Those applicable to Black Star Farms and our grape growers include Farmstead and Cropping. These pertain to the management of farm infastructure, site conditions and evaluation of vineyard management practices.  A complete description of the program and systems is available from the MAEAP site.  Or if you prefer the condensed version take a look at our infographic below.

We salute the Michigan farms and vineyards that are verified. Six of those include our neighboring Wineries of Old Mission Peninsula vineyards that were recognized in a ceremony with Governor Rick Snyder this afternoon. The photo below shows winemaker Lee Lutes and vineyard owner Bob Mampe with their MAEAP plaque.

All of the entries are evaluated by a world-renowned panel of judges representing distributors, educators, enologists, sommeliers, restaurateurs, winemakers and writers.  These diversified experts came from all over the United States and around the world.

Throughout the competition, each wine is judged on its own merit – its presence, balance and varietal character.  Wines are blind judged and all wines are presented to the judges in Riedel crystal stemware.  Medals are awarded for the unanimous Double Gold, Gold, Silver and Bronze winning wines and all award winning wines are featured here.

Black Star Farms’ wines to receive medals include:

Double Gold:

2011 Arcturos Pinot Noir

2011 Arcturos Riesling

Gold:

2011 Arcturos Barrel Chardonnay

 Silver:

2011 Arcturos Dry Riesling

2011 Arcturos Cabernet Franc

2011 Tribute Riesling

 Bronze:

2011 Arcturos Late Harvest Riesling

2011 Arcturos Sur Lie Chardonnay

All net proceeds from the competition benefit Camp Good Days and Special Times.  Located in the heart of New York State’s Finger Lakes wine country, this not-for-profit organization is dedicated to improving the quality of life for children, adults and families whose lives have been touched by cancer and other life-threatening challenges.

For more information check out the FLIWC video.

All information for this blog entry has been obtained directly from the FLWIC press release pages.

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).

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.

The International Eastern Wine Competition (IEWC) is one of the oldest and largest professional wine competitions in the United States. Judges were comprised of the most experienced and unique pool of wine industry professionals. For over 30 years, they have  recognized the best wines produced in the U.S. and Canada.

Wines were judged from a field of over 1037 entries. Judges awarded a total of 15 Double Gold medals, 104 Gold medals, 298 Silver medals, 308 Bronze medals and 35 Best of Class. There was also an overall Best of Show, a Best of Show Fruit Wine, Best of Show Red, Best of Show White, Best of Show Sparkling Wine and a Best of Show Rosé.

One of the Double Golds was awarded to the 2011 Arcturos Dry Riesling; two of the Golds to the 2011 Arcturos Riesling and the 2011 Arcturos Late Harvest Riesling (also won Best of Class). In addition the 2011 Arcturos Sur Lie Chardonnay was awarded a Bronze.

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):

• Mira (main floor)
• Pegasus Lounge (main floor hospitality area)
• Vega (second floor standard)
• Betelgueze (second floor)
• Diadem (second floor) 

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. 

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.