4 February 2012
Winter in Tuscany
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach

Winter in Tuscany is a time of peace and quiet. The harvest of wine, tomatoes and olive oil is in and prosciutto and Parmesiano Reggiano are aging. It’s time to settle back and enjoy the fruits of the harvest. Learn the dishes that sustain Tuscans throughout winter rain. You’ll learn trademark Tuscan techniques for creamy polenta, a classical mushroom risotto, and dishes like stuffed pork loin with roasted vegetable and balsamic sauce, Tuscan kale with garlic chips, winter tri-color salad, a trio of Tuscan cookies and more.

All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.

 

2012 3RD ANNUAL
Traverse City Winter
Microbrew & Music Festival
in The Village at Grand Traverse Commons

SATURDAY, FEBRUARY 11, 2012
4:00 p.m. - 10:00 p.m.
ages 21+, no exceptions please

FREE SHUTTLE SERVICE BETWEEN THE GRAND TRAVERSE COMMONS,
OLD TOWN PARKING DECK, DOWNTOWN TRAVERSE CITY,
AND HOTEL PARTNERS (route to be announced)

BUY YOUR TICKETS TODAY

EARLY BIRD TICKETS on sale NOW, ONLINE ONLY | $25.00
Now through December 23 at 11:59 p.m.
- Only a limited number available -

GA TICKETS on sale beginning December 24 at 12:00 a.m. | $30.00
Available ONLINE and at LOCAL TICKET OUTLETS
(Oryana, Blue Tractor, Left Foot Charley)
- The price will raise $5 at the door (if any remain) -
 

Saturday, February 11, 2012
6:00 tour, 6:30 dinner seating

$75 per person, includes gratuity, tax, and all wines.

Valentine's Wine Dinner featuring Chef Les Hagaman, owner of neighboring B&B, Tesoro Inn.

"An Evening in Alsace" featuring the cuisine of France's eastern most region, Alsace. 

Artichoke Gratin: decadent dish with caramelized onion, artichokes and cheese paired with Tonight Sparkling Wine

Cabbage soup with pancetta paired with Pinot Blanc

Filet Mignon with a rich demi-glace AND Coq au Rielsing with a mushroom sauce, haricot vert, roasted fingerlings paired with Estate Reserve Pinot Noir

Raspberry Sorbet paired with Celebrate Sparkling Wine

Gourmet Mixed green salad with walnuts paired with Select Harvest Gewurztraminer

Pecan Almond tart paired with Late Harvest Riesling

Call 1-800-969-4009 for reservations or book online at www.chateauchantal.com. 
 

Friday, Feb 17, 2012 5:00 PM
Come celebrate in our winter wonderland for the second annual Winter, Wine & Wow! Enjoy wines from both the Leelanau and Old Mission Peninsulas, along with craft beers and exquisite edibles! Experience entertainment from 'Empty Canvas' as they perform great covers and fun originals all while completing a painting that will be raffled to one lucky Winter, Wine & Wow attendee after the show.

For a special holiday deal, tickets are available for $8 until December 31, 2011. Your entry will include one food or wine taste and a commemorative wine glass for the first 500 ticket buyers. Additional wine and food tastes will be available for purchase.

Price will increase to $10 starting January 1, 2012 and will be $12 at the door. Must be 21 to enter and participate in the Winter, Wine & Wow event.

NO TICKETS will be printed for this event. Your name will be placed in Will Call and available AT THE DOOR.

Buy TIckets Now!

February 18, 2012
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 wineries on the days of the event, by calling 231.223.7355, or on our web store.

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.

Special Riesling Seminar at Chateau Grand Traverse:

• TBD 

3 March 2012
The Country Cooking of France
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach

Rural France, far from the restaurants of Paris or Lyon, is packed with the riches of the terroir or land and each pays or region. Instead of haute cuisine, in this class you’ll explore cuisine de femme—woman’s home cooking close to the garden and its seasons. You’ll learn the inspiring techniques behind dishes like choucroute Alsacienne, Roquefort and caramelized onion tart, poulet Basquaise, beef bourguignon, salad Lyonnaise, aligot (potato and cheese purée), pissaladiére, fruit clafoutis and more.

All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
 

Learn the skills of the German influenced region of Eastern France, Alsace.  Taught by Les Hagaman, life-long chef and owner of neighboring B&B, Tesoro Inn.  Les bring global experience to the class as well as an elegant approach and refined technique. 

Starter: Artichoke Gratin
Soup: Alsatian Cabbage Soup
Entree: Coq au Riesling
Salad: Apple and Gorgonzola Salad
Dessert: Pear & Almond Tart

 All classes are approximately four hours and hands-on. Class runs from 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
 

24 March 2012
Techniques of Spanish Cooking/Tapas and Paella
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach

Spain, with its sun drenched landscape and intense variety of food traditions, has become a hot culinary destination. After this class and its lush offerings you’ll understand why. You’ll learn the art of making a few select tapas, those small plate dishes that always seem to satisfy; the art of making the perfect paella, eggy “tortillas,” and dishes like empanadas, Spanish chicken stew with a touch of chocolate, white gazpacho and classic flan.

All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
 

Saturday, March 31, 2012
11am-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, peasant's lunch, and 6-course leisurely dinner with accompanying wines - all prepared by Chef Perry Harmon!   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 $145 per person. Grab Your Spot Here!

April 7, 2012

Join Chateau Chantal Wine Dinner Chef Perry Harmon for a hands-on cooking class and learn from Perr's years of culinary experience!  Chef Perry is also owner of premium biscotti company, Way North Foods.

In this class participants will work with Chef Perry to create a mouthwatering array of small plate and desserts to wow your guests at your next party. We will use French techniques and local ingredients to create such dishes as Gougeres (featuring Leelanau Cheese Raclette), Demitasse of Winter Squash Bisque, Herbed Crepes with a creamy Forrest Mushroom Topping, House made Boursin Cheese and Wine Crackers, Various types of Crostini with local toppings, Local Ale Battered Shrimp, Smoked Salmon Quesadilla with Smoked Salmon and Dill Crème Fraiche and Caviar. On the sweeter side we will make a special Biscotti, Chocolate Pots De Crème, Dessert Crepes, Wine Sorbet, Truffles and Vanilla Bean Mousse.

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 after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
 

April 14, 2012

Join Chateau Chantal Wine Dinner Chef Perry Harmon for a hands-on cooking class and learn from Perr's years of culinary experience! Chef Perry is also owner of premium biscotti company, Way North Foods.

In this class Chef Perry will help you to recreate dishes from his days on The Peninsula Kitchen and offerings from our 2011 wine dinners as well as some suggestions for 2012. You will make Beef Stew with Winter Vegetables, Red Wine and Dried Cherries, Carrot and Caramelized Onion Cream Soup, Chocolate Honey Mousse, Creamy Goat Cheese Polenta, Tuscan Vegetable and Pasta Soup, Herbed Mushroom Crepes, Panko Crusted Whitefish with Pinot Gris Dijon Sauce and a Potato Gratin with Raclette and Crème Fraiche as well as some surprises for the 2012 season.

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 after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
 

21 April 2012
Italian Handmade Pastas and Sauces
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach

You probably know that homemade pasta is tasty, healthy and impressive food, but you probably don’t think of it as fast food. In this class you’ll learn that you can get fresh pasta on the table in an hour—instead of taking all day. You’ll take home traditional and modern techniques for making a variety of northern Italian fresh pastas like chestnut paparadelle with mushroom sauce, tagliatelle with Bolognese sauce, classic potato gnocchi with sage butter, ricotta gnocchi, meat and herb stuffed agnolotti, chickpea fettuccini with Tuscan pommarola sauce, fresh herb pasta and more.

All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
 

Saturday, April 28, 2012
11am-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, peasant's lunch, and 6-course leisurely dinner with accompanying wines - all prepared by Chef Perry Harmon! 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 $145 per person.
Grab Your Spot Here!
 

5 May 2012
Spring in Tuscany
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach

Spring is surely Tuscany’s most beguiling season. The landscape fills your eyes with so many shades of green that words fail. Cypress trees, like columns of arrows pointing the way to heaven, line Tuscany’s famed rolling hills. Medieval towns overlook a checkerboard fairyland of blossoming cherry, peach, apple and olive groves, wildflower carpets and row upon row of vineyards. Everywhere you look is a celebration of food. In Italy, food fills the soul and renews it. Learn the luscious and lively cuisine of Italy and techniques of Tuscany where Chef Allen taught and learned many of these dishes. You’ll prepare dishes like wild forest leek and cabbage soup, pasta e ceci, stuffed artichokes with lemon caper sauce, asparagus three ways, braised tuna "in zimino" (spring vegetable sauce), grilled chicken with arugula sauce, new potatoes baked with fennel, lemon biscotti or zabaglione with strawberries.

All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
 

The Traverse City Wine & Art Festival returns to the Village at Grand Traverse Commons on Saturday, June 30, 2012 from 3-10 PM. Order your tickets today!

The festival is a landmark celebration of the wine, food and culture of Michigan’s wine coast, featuring wines from the wineries of the Leelanau Peninsula, Old Mission Peninsula, Traverse City & Benzie along with a selection of Traverse City and Leelanau restaurants serving food & desserts. The 2012 festival is our fourth annual and will once again showcase innovative music & performance and original artwork from dozens of regional artists.