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Event Calendar

January 17, 2015 11:00am

WOMP Winter Warm Up

January 17, 2015
11 a.m. - 5 p.m.

The Wineries of Old Mission Peninsula (WOMP) have teamed up with peninsula area businesses for the 2015 Winter Warm Up. Guests may visit any of the seven participating Old Mission wineries between 11 a.m. and 5 p.m. to purchase a souvenir mug for $15. This mug is your “ticket” into each participating winery and business on Old Mission, allowing you to enjoy warm comfort food and drinks. Some peninsula area restaurants are offering special promotions when you present your mug. Stay with us at Chateau Chantal for the weekend - check reservations and availability here.

Pre-sale tickets available 60 days prior to the event at Mynorthtickets.com 

Chateau Chantal offering discounts on all wines available, 3 bottles 10% off, 6 bottles 15% off and 12 bottles 20% off, spirits excluded.
 


January 24, 2015 12:30pm

Cooking Class - Braising & Roasting

24 Jan 2015
Chef Bryon Figeuroa
12:30-4:30pm

Braising & Roasting
Hearty winter meals are a must in these long winters. Coaxing flavor out of inexpensive cuts of meat through seasoning, brines, time and temperature.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


February 7, 2015 12:30pm

Cooking Class-Chocolate Making with Mindo

07 Feb 2015
Chocolate Making with Mindo Chocolate
12:30-4:30pm

If classes are full, please call 1-800-969-4009 to be added to the wait list.

Whenever you set out to make a craft product, there are two essential ingredients: great raw materials, and the expertise to convert those materials into an excellent final product. In this hands-on course led by Mindo Chocolate Makers, we will provide you with both the materials and the know-how of bean-to-bar chocolate making. Mindo Chocolate is one of Michigan's only craft chocolate makers, and this class will invite you into each step of their chocolate making process, starting on organic farms in Ecuador leading all the way through to the tempering and molding of chocolate bars. We will sample and roast cocoa beans on site, start a batch of stone-ground chocolate from the roasted cocoa nibs, and hand-temper chocolate in preparation of making truffles. Each participant will make hand-rolled and hand-dipped truffles as a take-home treat.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on.  Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class. 

The price is $95 per person, book online here.


February 14, 2015 11:00am

WOMP Romancing the Riesling

February 14, 2015
11 a.m. - 5 p.m.

The Wineries of Old Mission Peninsula (WOMP) will celebrate the Riesling varietal with Romancing the Riesling. The seven participating wineries will showcase a Riesling perfectly paired with a food offering and souvenir wine glass. Some Peninsula area restaurants are offering special promotions when you present your glass. Make it a truly romantic weekend and stay with us at Chateau Chantal's Bed & Breakfast.

Tickets are $15 and available at all of the seven open wineries on the days of the event, for more info call 231.223.7355.

Chateau Chantal will be offering:
• Cellar Tours at 1:30, 2:30 & 3:30
• Special Discounts on Riesling Wines (Tonight, Semi-Dry Riesling, Late Harvest Riesling) 10% Off 6-11 bottles, 20% Off 12

Guests will enjoy 10% off all Riesling purchases at participating wineries throughout the event.
*Does not include ice wine. Cannot be combined with any other discount or offer.


February 21, 2015 12:30pm

Chateau Chantal Cooking Class - Grocer's Daughter Chocolate

21 Feb 2015
Grocer's Daughter Chocolates
12:30-5:30pm

If classes are full, please call 1-800-969-4009 to be added to the wait list.

Owner of Grocer's Daughter Chocolate and Local Food Advocate, Jody Dotson Store Manager of Grocer's Daughter Chocolate and Food Enthusiast, Michael Beery

February is the month of love and what better way to celebrate than with chocolate, the aphrodisiac of the ancient gods! In this class you'll become adept at using chocolate in both sweet and savory recipes. You'll learn a quick and easy method for making delicious chocolate truffles at home and you'll gain techniques in using chocolate rubs and infusing both meat and vegetable dishes with select fine chocolate. We'll begin by tantalizing your taste buds with a chocolate tasting and then you'll prepare a 3-course dinner of chocolate delicacies including Lamb Stew in Chocolate Sauce, Pork with Apples and Chocolate, Chocolate Chili Rubbed Chicken, Harissa Pate with Nibs, Brussels Sprouts and Potatoes in Chocolate Chili Rub, Vegan Chocolate Mousse, No gluten Queen of Sheba Chocolate Cake and various Truffles.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four-five hours and hands-on.  Class begins at 12:30pm-5:30pm and includes the enjoyment of your preparations paired with our wines during class. 

The price is $95 per person with 12 maximum per class.   Bring an apron and a favorite knife!


February 28, 2015 12:30pm

Cooking Class - Spring Break

02 28 2015
Chef Anthony Sgrecci
12:30-4:30pm

Details Coming Soon!

Chef Tony Sgrecci
Tony Sgrecci, Executive Chef at The Village at Bay Ridge, was raised in Michigan's Upper Peninsula, where he grew up in a traditional Italian family living in an amazing cultural melting pot of immigrant families. His Great Grandmother made the trip as a young woman, and the area in which she settled was rich in European Immigrants.
From early on, using a small stool to reach stove height in his Grandma Ada's kitchen, he learned to cook what he liked and watched her do the same. It seemed a natural fit to cook for life. Though he resisted at first, with time in prestigious schools pursuing law and engineering, the compass finally pointed to the obvious. Culinary school at Kendall in Evanston, IL was the right path. Work in kitchens had paid for everything thus far. Lightning bolt….a professional career is born.
After several years of working in Chicago area fine dining restaurants, he relocated to the East Coast where he worked for several prominent Chefs, adding Chef and Pastry Chef to his resume, while living in the Hamptons. In his time there, he worked many years for the Maidstone Arms, J. Harper Pour Cottage, The Mill House inn, and other Hamptons hot spots… During this time highlights of his experience were cooking dinner at the James Beard House in Manhattan, and catering for the private well to do.
A decade ocean side passed and it was time for a change. He relocated back to his hometown in the Upper Peninsula of Michigan, where he developed a successful and complimentary catering business inside Crispigna's Market, a cornerstone of the Italian community, where his Grandfather had worked almost 85 years before him.
After several years of family time, it was time for a change again. Traverse City Michigan was an amazing blend of the Hamptons and Michigan, so he bought a home there and sought new direction. After over 25 years in the restaurant business, the most amazing turn of events, including working for Traverse City restaurant legend Charlie Chamberlain, led him to an unexpected yet personally rewarding career choice. The Village at Bay Ridge is one of Traverse City's most prestigious Senior Communities, and currently Chef Tony is the Executive Chef of the entire property including two private restaurants in their Independent Living Apartment buildings and their full service Assisted Living.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


March 7, 2015 12:30pm

Cooking Class - Veggies

07 Mar 2015
Chef Bryon Figeuroa
12:30-4:30pm

Veggies!
A look at underutilized vegetables. Making veggie soups, sides and entrees. Using kohlrabi, rutabaga, parsnips, lemongrass and much more availability permitting.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


March 14, 2015 12:30pm

Cooking Class - Easter in Italy

14 Mar 2015
Chef Anthony Sgrecci
12:30-4:30pm

Details Coming Soon!

Chef Tony Sgrecci
Tony Sgrecci, Executive Chef at The Village at Bay Ridge, was raised in Michigan's Upper Peninsula, where he grew up in a traditional Italian family living in an amazing cultural melting pot of immigrant families. His Great Grandmother made the trip as a young woman, and the area in which she settled was rich in European Immigrants.
From early on, using a small stool to reach stove height in his Grandma Ada's kitchen, he learned to cook what he liked and watched her do the same. It seemed a natural fit to cook for life. Though he resisted at first, with time in prestigious schools pursuing law and engineering, the compass finally pointed to the obvious. Culinary school at Kendall in Evanston, IL was the right path. Work in kitchens had paid for everything thus far. Lightning bolt….a professional career is born.
After several years of working in Chicago area fine dining restaurants, he relocated to the East Coast where he worked for several prominent Chefs, adding Chef and Pastry Chef to his resume, while living in the Hamptons. In his time there, he worked many years for the Maidstone Arms, J. Harper Pour Cottage, The Mill House inn, and other Hamptons hot spots… During this time highlights of his experience were cooking dinner at the James Beard House in Manhattan, and catering for the private well to do.
A decade ocean side passed and it was time for a change. He relocated back to his hometown in the Upper Peninsula of Michigan, where he developed a successful and complimentary catering business inside Crispigna's Market, a cornerstone of the Italian community, where his Grandfather had worked almost 85 years before him.
After several years of family time, it was time for a change again. Traverse City Michigan was an amazing blend of the Hamptons and Michigan, so he bought a home there and sought new direction. After over 25 years in the restaurant business, the most amazing turn of events, including working for Traverse City restaurant legend Charlie Chamberlain, led him to an unexpected yet personally rewarding career choice. The Village at Bay Ridge is one of Traverse City's most prestigious Senior Communities, and currently Chef Tony is the Executive Chef of the entire property including two private restaurants in their Independent Living Apartment buildings and their full service Assisted Living.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


March 21, 2015 12:30pm

Cooking Class-Cooking for Specialty Diets

21 Mar 2015
Chef Bryon Figeuroa
12:30-4:30pm

Cooking for Specialty diets
We will be cooking dishes for vegan, vegetarian and gluten free diets.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


March 28, 2015 3:00pm

Wine Boot Camp

Wine Boot Camp
Saturday, March 28, 2015
3pm-Dinner

By attending one of our wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, grape growing, and the art of wine tasting. Mark is a great storyteller, a non-intimidating wine instructor, and is adept at getting everyone involved. Sometimes his stories are even true!

These are some of the things participants said about past seminars:
"You've got a great program keep up the good work, Mark makes everyone feel like a participant - great humor and wit! Can't wait to be back, Terrific all the way around, Wonderful food, wines were complimentary, presentation of food was awesome - fantastic service!"

Both classroom style and hands on experience are part of your wine immersion experience. Your day includes a tour of the cellar with an explanation of the wine making process, vineyard walk, short explanation of the art of tasting wine, and multi-course leisurely dinner - all prepared in-house! Each course, from the appetizer to the dessert is specially paired with Chateau Chantal wines.

The meal is a work of art, worth the price of the seminar on its own, but is included in the overall price of $95 per person.  Reservations made by calling 1-800-969-4009 or online here.


April 4, 2015 12:30pm

Cooking Class - Relish,Chutney or Compote?

04 Apr 2015
Chef Bryon Figeuroa
12:30-4:30pm

Relish, Chutney or Compote
What's the difference and how to make them? These sauces can pair with big flavor meats and delicate fish. We will make the sauces and pair them with appropriate dishes.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


April 11, 2015 12:30pm

Cooking Class - Spring in France

11 April 2015
Chef Anthony Sgrecci
12:30-4:30pm

Details Coming Soon!

Chef Tony Sgrecci
Tony Sgrecci, Executive Chef at The Village at Bay Ridge, was raised in Michigan's Upper Peninsula, where he grew up in a traditional Italian family living in an amazing cultural melting pot of immigrant families. His Great Grandmother made the trip as a young woman, and the area in which she settled was rich in European Immigrants.
From early on, using a small stool to reach stove height in his Grandma Ada's kitchen, he learned to cook what he liked and watched her do the same. It seemed a natural fit to cook for life. Though he resisted at first, with time in prestigious schools pursuing law and engineering, the compass finally pointed to the obvious. Culinary school at Kendall in Evanston, IL was the right path. Work in kitchens had paid for everything thus far. Lightning bolt….a professional career is born.
After several years of working in Chicago area fine dining restaurants, he relocated to the East Coast where he worked for several prominent Chefs, adding Chef and Pastry Chef to his resume, while living in the Hamptons. In his time there, he worked many years for the Maidstone Arms, J. Harper Pour Cottage, The Mill House inn, and other Hamptons hot spots… During this time highlights of his experience were cooking dinner at the James Beard House in Manhattan, and catering for the private well to do.
A decade ocean side passed and it was time for a change. He relocated back to his hometown in the Upper Peninsula of Michigan, where he developed a successful and complimentary catering business inside Crispigna's Market, a cornerstone of the Italian community, where his Grandfather had worked almost 85 years before him.
After several years of family time, it was time for a change again. Traverse City Michigan was an amazing blend of the Hamptons and Michigan, so he bought a home there and sought new direction. After over 25 years in the restaurant business, the most amazing turn of events, including working for Traverse City restaurant legend Charlie Chamberlain, led him to an unexpected yet personally rewarding career choice. The Village at Bay Ridge is one of Traverse City's most prestigious Senior Communities, and currently Chef Tony is the Executive Chef of the entire property including two private restaurants in their Independent Living Apartment buildings and their full service Assisted Living.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


April 18, 2015 12:30pm

Cooking Class - Pickle & Ferment

18 Apr 2015
Chef Bryon Figeuroa
12:30-4:30pm

Ferment & Pickle
Playing with fermentation and preservation techniques. From kimchee and hot sauce to pickled watermelon rind. We will explore great ways to enjoy your garden year around.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


April 25, 2015 3:00pm

Wine Boot Camp

Saturday, April 25, 2015
3pm-Dinner

By attending one of our wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, grape growing, and the art of wine tasting. Mark is a great storyteller, a non-intimidating wine instructor, and is adept at getting everyone involved. Sometimes his stories are even true! These are some of the things participants said about past seminars:

"You've got a great program keep up the good work, Mark makes everyone feel like a participant - great humor and wit! Can't wait to be back, Terrific all the way around, Wonderful food, wines were complimentary, presentation of food was awesome - fantastic service!"

Both classroom style and hands on experience are part of your wine immersion experience. Your day includes a tour of the cellar with an explanation of the wine making process, vineyard walk, short explanation of the art of tasting wine, and multi-course leisurely dinner with accompanying wines - all prepared in house! Each course, from the appetizer to the dessert is specially paired with Chateau Chantal wines.

The meal is a work of art, worth the price of the seminar on its own, but is included in the overall price of $95 per person. 

Reservations made by calling 1-800-969-4009 or online at www.chateauchantal.com


May 2, 2015 12:30pm

Cooking Class - Sauces

02 May 2015
Chef Bryon Figeuroa
12:30-4:30pm
Sauces
We will work through a variety of classic sauces using blond and brick roux, Hollandaise, béchamel and tomato sauces as well.

If classes are full, please call 1-800-969-4009 to be added to the wait list.

We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.

All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.

The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!


May 16, 2015 11:00am

Blossom Day on Old Mission Peninsula

Saturday, May 16, 2015 • 11 a.m.-5 p.m.

Old Mission winemakers invite you to their tasting rooms for a sample of unreleased wines! Barrel and Reserve wines are showcased in addition to each winery’s standard tasting list. The $30 ticket price includes a souvenir glass* and tasting at all seven Old Mission wineries. Enjoy the beauty of the blossoms and a weekend on Old Mission Peninsula!

*Limited number of commemorative glasses available.

Tickets are available at any Old Mission Peninsula Winery on the days of the event or online, in advance for $25, here.
Contact 231.223.4110 for further information.

 


News & Notes

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Who is the Winemaker?
Mark Johnson has been the winemaker at Chateau Chantal since we opened.  Trained at the Geisenheim Research Institue in Germany, Mark has a dedicated passion for making classic cool climate wines from Northern Michigan.  He also spends his time in Argentina, making our Malbec red wine from our vineyard in Mendoza. 

How long has Chateau Chantal been open?
Chateau Chantal, a Michigan winery, planted their first vines in 1986 and opened the original building in 1993. In July of 2003, an expansion was completed bringing the total B&B units from three to eleven with the addition of a 2,000 square foot Hospitality Room.

Features & Info