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sip and dab traverse city

Sip and dab traverse city

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Chateau Chantal
15900 Rue de Vin
Traverse City, MI 49686
Phone: 231.223.4110
Fax: 231.223.4130

Wine Trail Traveler article

Open daily year round
Memorial Weekend (starting Friday) – Labor Day (ending Monday):
Monday-Saturday 11am – 8pm Sunday 11am – 6pm

Post Labor Day Weekend thru October 31: Monday-Saturday 11am – 7pm
Sunday 11am – 6pm

November thru Memorial Weekend: Monday-Saturday 11am – 5pm Sunday 11am – 5pm

Tasting fee: $3 for 6 wines, fee refundable with bottle purchase

Tours: Summer Sensory Treat tours and Wine Dinners available online here:
If you have a large group and would like to schedule a tasting, please call 1.800.969.4009.

Shop Chateau Chantal online.

White wines
Late Harvest Riesling
Pinot Blanc, Hawthorne Vineyard
Pinot Grigio
Proprietor’s Reserve Chardonnay
Proprietor’s Reserve Pinot Gris
Select Harvest Gewurztraminer
Semi-Dry Riesling
Unoaked Chardonnay
Celebrate Sparkling WIne

Naughty White
Nice White
Tonight Sparkling Wine
Twilight

Red wines
Proprietor’s Reserve Pinot Noir
Reserve Malbec
Pinot Noir
Proprietor’s Reserve Cabernet Franc
Proprietor’s Reserve Trio

Naughty Red-Dry
Nice Red-Sweet

Cherry wines and other
Cerise Cherry Port Style Dessert Wine
Cerise Noir Port Style Dessert Wine
Michigan Cherry Wine
Michigan Sparkling Cherry Wine

March 5, 2016 12:30 pm – 4:30 pm
Cooking Class – Authentic Mexican

Learn how to transform your kitchen into Mexico for a day as you learn dishes with Northwest Michigan College’s very own Geoff Jones as he takes you on a journey south of the border learning dishes like camarones con sundried tomato mole, napoles en chipoltle adobo, and authentic gorditas.

If classes are full, please call to be added to the wait list.

Call 231-223-4110 for reservations.

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.

March 12, 2016 12:30 pm – 4:30 pm
Cooking Class – Easter in Italy

Call 231-223-4110 for reservations.

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 19, 2016 12:30 pm – 4:30 pm
Cooking Class – Pan Sauces with Geoff Jones

This class will discuss the 5 Mother Sauces and techniques for their production and then use a selection of them for you to re-create some of your favorite menu items by replicating Small Sauces that are typically cooked to order in small quantities for restaurant service. Because of the quick and easy preparation of these dishes they are perfect for the home cook or a good starting point for beginners.
Some of the dishes featured will (may) be:
Classic Veal Marsala
Chicken Piccata
Classic Fettuccine Alfredo and other Pastas
Steak Au Poivre
Saltimbocca
Kung Pao Chicken and other Stir-fry techniques.
In addition to the dishes prepared many variations and alternatives for special diets will be demonstrated and discussed.

If classes are full, please call to be added to the wait list.

Call 231-223-4110 for reservations.

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.

March 20th; 12:00 – 3:00 pm
Wine and Food Education While You Paint
Chateau Chantal Hospitality Room
$45 includes wine tasting education, art supplies and lesson.
Join Chateau Chantal for a wine and cheese pairing with Shelly Morey from Sip and Dab.

Learn from Chateau Chantal’s wine experts on the best cheese and wine pairings with our local Old Mission Peninsula wines!

Looking for a fun night out in Northern Michigan? You’ve found it! Sip and Dab is a social event that combines acrylic painting with local venues while sipping, eating and having fun. We provide an artist, easel, brushes, paint, apron and canvas. The owner of Sip and Dab, Shelly Morey or another local artist of the night will guide you through your painting step-by-step. This may be the first time you’ve painted since art class, but now you can eat, drink and socialize. The set up and clean up is on us, too. You won’t find a more fun and relaxing painting class.

March 26, 2016 3:00 pm
Wine Boot Camp

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.

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

April 2, 2016 12:30 pm – 4:30 pm
Cooking Class – Spring in France

Call 231-223-4110 for reservations.

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 9th, 12:30 pm – 4:30 pm
Cooking Class – The World of Eggs

When people think eggs they think breakfast. In reality, eggs are a main component of several global cuisines. Join our very own Chef Reuben Rosales in learning dishes like Croque Madame, Eggs Benedict, and Frittatas.”

If classes are full, please call 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.

April 16th, 12:30 pm – 4:30 pm
Cooking Class – Small Plates/Tapas

Throwing a dinner party? Impress your guest with providing more than chips and salsa by joining our very own Chef Reuben Rosales and learning dishes that include canapes, flatbreads, and oysters.

If classes are full, please call to be added to the wait list.

Call 231-223-4110 to reseve your place.

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.

April 23rd, 12:30 pm – 4:30 pm
Cooking Class – Latin Cuisines

Learn the Latin love for food with our very own Chef Reuben Rosales as he takes your taste buds through cuisine like Ceviche, mouthwatering enchilada sauce, and REAL Spanish rice!

If classes are full, please call to be added to the wait list.

Call 231-223-4110 to reserve your place.

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.

April 30th, 2016 3:00 pm
Wine Boot Camp

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.

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