Michigan Harvest Gala @ Black Star Farms
Historic Michigan Farm-to-Table Dinner at Black Star Farms Highlights Bond Between Chefs and Farmers and Michigan’s Diverse Bounty. This October, Black Star Farms in Suttons Bay hosted a milestone dinner that told the story of the enduring relationship between the chef and the farmer, while shining a light on Michigan’s incredibly diverse agricultural bounty.
The evening brought together many of the region’s leading chefs and restaurants, including:
– Emily Stewart and Andy Elliott from Modern Bird
– Jennifer Blakeslee and Eric Patterson from Cooks House
– Sarah Bobier from Artisan
-Les Eckert and the team from the Great Culinary Lakes Culinary Institute
-Andrew Viren from Tap Root
-Amber Poupore from Cocoa Tree Cafe
-James Broome from Bourbons 72
-Myles Anton from Trattoria Stella
-George Vutetakis from In Seasons
– Jen Welty from 9 Bean Rows
– Sarah Welch and Cameron Rolka from Umbo
– Sommelier Amanda Danielson from Trattoria Stella
The event was led by multi-James Beard Award–winning Chef Jimmy Schmidt, whose leadership helped create a tasting menu that showcased Michigan’s ingredients at their peak. The main course featured JR Ranch Beneficial Probiotic Cultured Wagyu Short Rib that diminishes Neu5Gc “bad stuff” then slow cooked for 48 hours sliced atop wild chanterelles and beluga lentil high protein risotto.
Wine pairings were crafted by Lee Lutes, Director of Winemaking at Black Star Farms, with Sommelier Amanda Danielson, pairing some of Black Star Farms’ hallmark wines to each course and elevating the flavors of the evening.
From the standing ovation by all in attendance, it was clear that this dinner would not soon be forgotten by the fork-holding guests.
In keeping with its community-minded spirit, the dinner also supported local organizations. Three months of planning culminated in support for local groups that understand the value of food in building strong communities.
This memorable collaboration stands as a testament to Michigan’s culinary talent and agricultural richness—and to the powerful relationships that bind chefs to the farmers who supply their ingredients. Plan to look for future collaborations that celebrate the farm-to-table ethos across Michigan.
