Black Star Farms's Blog (14)

Stock up on local wines during this special fundraiser to benefit Cherryland Humane Society or AC Paw. “Pours for Paws” will take place at participating Leelanau Peninsula Wineries (LPVA) from July 1-31. Each winery will have a special wine on sale for the month and a portion of the proceeds from each bottle will go to the animal charities.

At our Suttons Bay tasting…

Is wine “made in the vineyard?” Winemakers and viticulture experts often agree to disagree on this topic. Head Winemaker Lee Lutes generally believes that it is the symbiotic relationship of viticulture and oenology that make for a phenomenal wine.

“Walk with me”…says Lutes on a crisp fall afternoon while visiting the magical Leorie Vineyard on Old Mission Peninsula. This vineyard is home to the Merlot and Cabernet Franc that make the distinguished…

Spring in northwest Michigan has sprung earlier than usual. With the warm and moist weather we are certain morels will be popping up soon. We are excited to get our boots muddy along the trek into the woods for these elusive and tasty mushrooms.  We hope you will join us…

This year’s annual morel hunt and feast on May 9th is the first in our Harvest Dinner series. These dinners will be offered at the Inn the second Wednesday of every month. The series will always include a five course…

Black Star Farms is proud to be part of a wine region that has continued to receive accolades for its quality wines and food destinations. The winery is honored to announce four new awards received at the 36^th annual Eastern International Wine Competition.  

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…

Did you know that Michigan’s vineyards and wineries are a key component to the state’s tourism and agricultural industries?  Both contribute $790 million to Michigan’s economy and welcome more than 1 million visitors throughout the year.

In honor of the state’s 91 wineries Governor Rick Snyder has declared April as "Michigan Wine Month.” Michigan's wide selection of quality wines will be featured statewide at participating retail, restaurant and individual winery/tasting…

Executive Chef Jonathan Dayton and Chef Stephanie Sheffer created the most fabulous macaroni and cheese at last weekend’s Great Macaroni and Cheese Bake-Off. Their unique and savory creation was a Baked Macaroni with Leelanau Cheese and Lamb Shoulder Confit. It was topped with toasted pine nuts and house made roasted garlic basil oil (a recipe is below). Only 30 votes separated the top three restaurants, with The Cooks’ House and…

Executive Chef Jonathan Dayton’s artfully prepared dishes will inspire you to savor each bite while fully enjoying our relaxing ambience. Meals are prepared from fresh and local ingredients and are served alongside Black Star Farms wine and brandies.

Dinners are offered select Thursdays, Fridays, and Saturdays. A complete list of dates can be found on our …

On the menu tonight at the Inn is Chef Jonathan Dayton's latest culinary creation from lambs raised on our farm. It includes seared lamb sirloin & confit of lamb belly, local spaghetti squash & apple chutney with sage brown butter.

Call 231.944.1251 to make a reservation.

It’s harvest time and Executive Chef Jonathan Dayton’s kitchen garden has produced a bounty of aromatic basil and multiple varieties of beautiful heirloom tomatoes.  Celebrate the perfect pairing of the two at the first of our Autumn Harvest Dinner series.  Join us in the Arcturos dining room at the Inn for a gourmet five course meal showcasing the complimentary flavors of tomato and basil, along with many other locally grown ingredients.  The dinner is scheduled for Wednesday, October…

Are you bored with your mid week dinner routine? Spice it up and come out to the farm for the first dinner in our Arcturos Autumn Harvest Series. Dinners consist of five courses and are prepared from from locally grown ingredients. Take a look at the menu below and be sure to call 231.944.1251 to make your reservation.



Dinners begin at 6:30 pm and are $55 per person.



Tomato and Basil Harvest Dinner Menu:



Soup



Black Russian tomato and garlic ciabatta soup…

Are you bored with your mid week dinner routine? Spice it up and come out to the farm for a gourmet five course meal prepared from locally grown ingredients. Dinners begin at 6:30 pm and are $45 per person. Take a look at the menu below and be sure to call 231.944.1251 to make your reservation.

Soup

Black Russian tomato and garlic ciabatta soup with a fried basil…

Just a few weeks ago the pear in the bottles were harvested at Delight of Life Farm in Suttons Bay. Take a look to see how it's done.

http://www.youtube.com/watch?v=dlNI9_xZDLw

Sept. 28 - Presented by Bob Moler and the Grand Traverse Astronomical Society

Dinner at 7:00pm $30/person

Desserts Only at 8:00pm  $10/person

Presentation/Night Skys at 8:30pm $5/person

The Grand Traverse Bay area abounds with possibilities. There are endless miles of beaches alongside quaint towns with unique shops and galleries, wineries and breweries galore, and an array of culinary destinations. There is certainly something for everyone. Here we have compiled 5 days of itineraries filled with activities that will delight your senses and leave you with the most memorable experiences.

Day One:

Start your tour in the village of Suttons Bay.…