“What a fantastic idea of pairing wine tasting and painting instructions in such a fun way so even the novice can leave with beautiful original artwork. And to end the evening with the chefs – what a fabulous meal!”
~ Jen Sutter of Traverse City on last year’s event
At eatdrinkTC, we’re always on the lookout for fun new ways to experience food & drink. The upcoming Artful Retreat at Black Star Farms on Sunday, March 23rd definitely fits the bill!
The day-long event is led by artist Stephanie Schlatter, and in addition to exploring the relationship between art & wine with your own hands and palette, there’s an evening dinner and an overnight stay at the incredible Inn at Black Star Farms.
Stephanie explains that she did the first class last winter, and this class will host about 20 people. “It’s multi-level experience. Painting a place takes you deeper into it, and you get to know it a lot better by looking at with an artists eye. Wine is about the land, and diving deeper into your appreciation of wine begins with the landscapes. We will sip and explore the wines of Black Star Farms through our taste buds as we explore this beautiful region through stories and photos and ultimately with paint on the canvas.”
A great part of it is that you don’t need to be an artist to enjoy this class. The painting above was created by a beginner and Stephanie says, “Teaching classes is one of my great joys. I can’t count how many I’ve done, and I really take care to see that nobody leaves unhappy. Almost everyone I’ve taught is not an artist, and I make it very approachable for people who’ve never painted before.”
Head over to Black Star Farms for the full schedule and call 231-944-1251 or email email@example.com to make your reservations. Chefs Jonathan Dayton & Stephanie Lee Wiitala have shared the incredible menu that will be paired with Black Star Farms wines:
Artful Retreat w/ Stephanie Schlatter – March 23, 2014
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