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Event Calendar

November 20, 2014 5:00pm - November 22, 2014 9:00pm

Grand Rapids Food and Wine Fest

The three-day event will be November 20 through November 22, 2014 in the 40,000-square-foot Steelcase Ballroom at DeVos Place.  $15 admission ticket, over 21 only

Already considered one of the largest events of its kind in the Midwest, the three-day, 19-hour festival featured close to 1200 wines, beers and spirits; more than a dozen area restaurants; a variety of food and beverage seminars hosted by leaders in the industry; and a marketplace of specialty and artisan food vendors. 
 

Details at: http://www.showspan.com/GRW/Home.aspx



 


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 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!


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!


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!


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