Interview With Black Star Farms' Executive Chef Jonathan Dayton

Regional Agriculture Inspires Black Star Farms’ Executive Chef

It feels better knowing where your food comes from and I think that feeling makes it taste better. It was somewhere in the early 90′s that I really started noticing the farm to table idea catching on in local restaurants in this area. An elevated sense of pride went into each plate with the knowledge of where the food that was on it came from. This feeling is even stronger today working where I do.

Mario Batali Gives His Restaurant Recommendations

You tweet and Batali responds.

Here are the links to Batali's favorites:
The Cooks' House
Hearth and Vine at Black Star Farms
Garage Bar and Grill
Barb's Bakery

Michigan's Food-Friendly Wines

We know northern Michigan wines are good, but wow, some incredible praise at PalatePress: Something is Going on in Michigan

Even better is to read the writer's blog entries in getting ready to write this article. They are collected at Grape Sense - Glass Half Full

First Taste of Michigan Wine Impressive
Two Lads, a Schoolhouse, and One Sharp Young Man
The Beauty of the Traverse Bay Area

Some of my favorite quotes from the blog are:
-I tasted two memorable wines there [Left Foot Charley], a very dry Pinot Blanc that has been honored time and again in numerous competitions. And a reserve Riesling that was simply the best American-made Riesling I’ve ever tasted

-Coe [Black Star Farms] has one of the most impressive destination wineries you’ll ever come across in the U.S.

-This Rose’ [from 2Lads] rivaled, if not surpassed, many I’ve enjoyed from France and Spain made from Grenache

-...they [Chateau Grand Traverse] grow Gamay – the Beaujolais grape. You can’t call it Gamay in this country so they call it Gamay Noir. They have a regular bottle ($12) and a reserve ($19). I liked the reserve a lot. It was not as earthy as the French versions but very nicely made wine with true Gamay flavor with good acidity and tannins on the finish. (Gamay Noir is my personal favorite "go-to" wine)

I guess it can all be summed with "The secret of Michigan wine, and particularly Northern Michigan, isn’t going to last long once people get a taste"

Black Star Farms Shares Their Hot Spiced Cider Recipe

Via A Celebration of Autumn!

1 bottle Black Star Farms Hard Apple Cider

6 oz. water

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground clove

a couple sprinkles of ground nutmeg

Combine all ingredients in a sauce pan and give it a good stirring. Heat gently (for approx. 30 minutes), but do not boil, and do not stir again. Skim off the spices on top, serve and enjoy.

Domenica Marchetti Writes Again About Her Northern Michigan Vacation

First it was Cherries, now she writes about Leelanau Cheese's Raclette at her "Say Cheese" blog hosted at the Washington Post: Say Cheese: Raclette Born in the USA

Black Star Farms Has Opened An On-Site Cafe

And it is called Fire and Vine. Here's what they say:

Our new Fire & Vine, a vineyard cafe, market & bakery, celebrated its opening day on Saturday. Chef Corey is preparing pizzas and sandwiches in our wood-fire oven. There's also a traditional Raclette plate on the menu featuring Leelanau Cheese Company's award-winning Raclette cheese melted over boiled potatoes and roasted vegetables of the season. Corey's turning out some cool salads as well. Our wine is available by the glass or bottle.

Our market features processed foods from local producers including Cherry Republic, Food for Thought, Brownwood Farms, Sisson's, and Naturally Nutty. The health & home area features Michigan products from Up North Candles, Leelanau Lavender Breezes, and Creation Farms.