Traverse City Chef Profile: Jonathan Dayton of Black Star Farms

April is Michigan Wine Month, so for our latest chef profile we went out to Black Star Farms in Suttons Bay to talk with their executive chef Jonathan Dayton.

Chef Jonathan Dayton of Black Star Farms

Chef Jonathan Dayton of Black Star Farms

His Start in Cooking

Jonathan said that as with many of us, his mother was the first cook he worked with. “My mom was always in the kitchen, and I always right there beside her. She was a fun, crafty kind of chef who didn’t cook too much out of boxes or cans, and we were always going to the store and picking out fresh ingredients.

“My first job was at Schweitzer’s By the Bay as a dishwasher at 16 years old. As soon as I got in a kitchen, I fell in love with the atmosphere and restaurant life pretty quickly – the camaraderie and teamwork and how there was always something that kept you interested and busy.” Read more

Traverse City Chef Profile: Myles Anton of Trattoria Stella

For the first of our Chef profiles, eatdrinkTC sat down with Chef Myles Anton of Trattoria Stella to learn more about him, how he came to be a chef and his thoughts on food & cooking.

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Starcut Ciders released in Traverse City on Wednesday

 

Starcut Ciders Tap Handles

Short’s Brewing Company will be releasing Starcut Ciders in Traverse City tomorrow – Wednesday, February 11th. A Starcut rep will be on hand at each tapping to share more about the ciders. Get the schedule of tappings below.

Made with Antrim County apples from Altonen, Boals, Friske and King Orchards and Jeff Dewey, Starcut has been on tap at Short’s in Bellaire since November. Short’s Head Brewer Tony Hansen has led the development of Starcut Ciders and says, “This launch is the final step in what has been a very exciting project that started over a year ago. We spent a lot of time researching, procuring and transforming local apples into Northern Michigan style cider. Now that we have our cider-making program developed, we’re ready to share it with a broader audience.”

Follow Starcut on Facebook,Twitter, and Instagram.

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BBQ Bash at Left Foot Charley next Thursday!

Left Foot Charley Cider

Next Thursday (January 22nd) from 5pm-9pm Left Foot Charley invites you to their Mid-Winter Summer BBQ Bash, Cider Release and Menu Takeover featuring summer tunes with a reggae flavor, a fire pit and fun for everyone.

It’s a chance to throw off the Polar Vortex and get your July on with the release of a new medium dry cider from Boals’ Farm in Antrim County and an amazing menu to pair with their wines and ciders designed by Chef Keil of Bay Town Kitchen.

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The Remedy Cafe Grand Opening on Jan 25

Waffles at the Remedy CafeThe Remedy Cafe will have their Grand Opening on Sunday, January 25th. It’s a project of Pete Kirkwood, owner of The Workshop Brewing Company, and located in the same building in  TC’s Warehouse District (in the former location of Xylo Bistro).

The Traverse City Record-Eagle had a short feature on The Remedy Cafe:

The Workshop Brewing Company built a success story for owner Pete Kirkwood. The brewpub/restaurant has a loyal clientele. Business is strong.

Now, Kirkwood plans to serve breakfast, but in a new location. It’s not too far from The Workshop — in the same building, just a few steps down the hall.

“I want it to feel like part of the same community,” Kirkwood said. “You’ll know you’re in a different place, but they’ll be connected.”

The two eateries will have separate identities and separate kitchens. But they’ll share an executive chef, Scott Williams, current chief in The Workshop’s kitchen. Each also will have its own dedicated chef. All 14 employees at The Workshop will be cross-trained so they’ll be comfortable in both spaces, said Kirkwood. A few new employees will join the mix.

…He plans to carry The Workshop’s model of using local, seasonal ingredients in offerings at The Remedy. When The Remedy isn’t serving breakfast, it will be available for party and event bookings, Kirkwood said.

The Workshop’s beverage license will extend to The Remedy, he said, so both establishments will offer drinks.

Stay tuned to their Facebook page for updates and click below to view some photos of the new space!

 

Ice Wine Season

December 11, 2014: It’s a coincidental Throwback Thursday! Yesterday Black Star Farms released the wine we saw being made: 2013 A Capella Ice Wine.

Ice wine or ‘eiswein’ in the original German, is a rare dessert wine that requires great care and skill to produce. Last week Cortney Casey of Michigan By the Bottle was on Michigan Radio’s Stateside program talking about Michigan ice wines (at 44:20).

With the chill that settled over the area and the late harvest this year, it seemed to be a great time for a short article about this rare delicacy. In a happy coincidence, when I called Black Star Farms winemaker Lee Lutes on Monday, he told me that they’d be picking and pressing at Black Star Farms on Old Mission Wednesday. I hope you enjoy this photo feature on the process of making ice wine. Stay tuned to the end for a great video about the process too!

Work-Ahead

While December 11, 2013 was by no means the coldest December 11th on record (that would be 1977 at -11), it was a bone-chilling day with temps hovering around 11 degrees with a wind chill that never got above zero after 9:30 AM.

In short, as Black Star Farms winemaker Vladimir Banov explained, the perfect day for the ice wine harvest.

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Batali raves about Harvest

Congrats to Simon at Harvest on a king-sized shoutout from Mario Batali on Twitter over Thanksgiving Weekend!

  via Twitter: Wheeyumbang!! @RoamingHarvest is damn fun and DELICIOUS!! We will be back again and again….!!! Thanks a zillion!

 

Harvest by Mario Batali

 

Black Star Farms

Short’s & Stormcloud bring home Great American Beer Festival hardware!

Pouring-at-the-Great-American-Beer-Festival

Last weekend, two northern Michigan breweries brought back medals from the premier craft brewing event in the country, the Great American Beer Festival.

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Perennial Polyculture Parade with Seth Bernard

Grand-Traverse-Edible-Trails

The Grand Traverse Edible Trails Project invites you to join them this Sunday at 3 PM for the Public Perennial Polyculture Parade with Seth Bernard!

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