February is a busy month at Gilchrist. In addition to our tasting flights and our current seasonal menu, we will be serving up specials for two unique events coming up quick this February.

First up, we will be offering a special menu for you and your Valentine or Galentine! Our chefs are cooking up, not one but two dinner specials and a new dessert, all of which complement the winter menu! Cozy up for a night out or an afternoon filled with the food of love!

Valentines Day Specials include

Burrata Salad with arugula mix, dried cherries, toasted almonds, riesling reduction, lemon extra virgin olive oil, and fresh cracked pepper.

Mangalitsa Pork Chop with shiitake parmesan risotto, barrel oaked chardonnay beurre blanc garnished with fried rosemary.

Citrus Mille Feuille with lemon and blood orange curd, sour cherry pastry cream garnished with beet powder.

Coming up, February 25th we will be participating in Traverse City Restaurant Week. For this week we will be offering a three course meal for $45(pp before taxes). This is a great opportunity to sample a fantastic offering of what our dynamic and talented chefs can create.

We strongly recommend reservations to ensure we have a table set aside just for you and your party.

Link to reserve your table below:

Reserve Your Table

Happy New Year! The kitchen crew has been working hard to develop a new and exciting menu to kick off 2024. We are thrilled to launch our new menu, starting on January 3rd at 4 pm for dinner service!

If you’ve visited us before, you may notice a handful of changes when you visit us next! Don’t fret, we have made updates and improvements to ensure your experience is as comfortable as possible.

We are no longer utilizing the QR codes at any of the tables or dining/beverage areas. Instead, we are operating on a full-service model, with our tasting room staff ensuring that your order is taken, food is delivered, and wine is poured. We are excited to connect with our customers on a deeper level using this updated service model.

Lunch service begins at 11 am and ends at 4 pm. Dinner service will start at 4 pm until close. Many of our menu items cross over between lunch and dinner, so you can always snag a mid-afternoon glass of wine and a bite to eat.

Our new menu will feature some lighter options such as a bright Citrus Kale Salad or an Ancient Grain Salad with roasted winter root vegetables. We will also be serving a house-made tagliatelle with a lamb ragu and a mint gremolata and a menu staple, our Brie Wheel with roasted garlic and a housemade jam!

As usual, our menu strives to reflect the seasons as best as possible, and changes and modifications to the menu are possible as the availability of produce ebbs and flows through the winter.

We’re taking the time this holiday season to reflect and recharge. As we reflect, we are incredibly grateful for the journey that we have traveled since our doors opened in September. The entire crew has poured their heart and soul into the space, the menu, and the service to the customers, each other, and the community. We are filled with gratitude for our guests and our small crew.

In the spirit of the season, we are taking a short break to allow our staff and families to rest, unwind, and recharge with their loved ones.

To all of our guests who have come from near and far to visit us during our first few months, we extend our heartfelt gratitude. In the coming weeks, we have several special updates and announcements that we are thrilled the share. Stay tuned for more info and come see us in January for an all-new menu with expanded dinner offerings!

It’s been a journey, thank you for joining us!

Today, we’re chatting with Laurel Huntoon, daughter of the vineyard owners and the soil scientist behind the estate farm in the vineyard.

We asked Laurel to answer a few questions!

Hi, my name is Laurel Huntoon, and I love plants. I love growing them, cooking them, and eating them. I am passionate about regenerative agriculture and healing with food. I've been living in Suttons Bay for five years now and love being a part of this sweet and friendly community. I am glad to share my passion with them and anybody that comes to the tasting room. 

What is your favorite food to eat and cook?

My favorite food to eat and cook are peppers, both hot and sweet. I love how much flavor they add to so many dishes, how versatile they are and how many varieties there are. I have about 15 different varieties that I use in my own kitchen and they all have their own purpose and flavor. 

If you were a piece of produce, what would you be?

I think I would be a carrot. I much prefer cool spring and fall weather to the heat, and I'm usually covered in dirt when you pull me out of the garden!

How did you get into the soil science field?

I am passionate about health and healing, and using food as medicine, but that's hard to do when the food is growing in dead soil and covered in chemicals. I searched and tried many different growing methods for years trying to find a way to grow food that was the most nutritious and safe that it could be, and found the Soil Food Web. It goes beyond just being organic but restorative. So not just not using chemical sprays but putting life back into the soil to make it healthy again. 

What aspect of your work is most rewarding? What aspect is the most challenging?  

I love planting a tiny seed, like a tomato for example, and then getting 50 pounds of produce from that tiny seed, that I can eat or preserve for later. That is such a rewarding feeling, and it's so cool knowing all of that food came from a seed smaller than a grain of rice. 

The most challenging part of the job is some sort of pest coming along and attacking your plants that you have been carefully tending to for so long. For example, I had only one tomato hornworm in my garden this year. One singular worm, but it defoliated several plants in ONE DAY! Thankfully I found it munching away before it could reproduce or wreak more havoc, but it's devastating to go to bed knowing your garden looks great and then going the next day to find several plants destroyed. 

What are you looking forward to on the farm in the coming year? 

I'm excited to finally try the purple asparagus I planted. The general guidelines are to wait for three years to harvest asparagus from your patch and so I have been patiently waiting for the past couple of years to get to try them. There might also be a small harvest from our orchard trees next year that I'm looking forward to!

Do you have a motto or a set of phrases that you live by, and care to share with us? 

The same phrase that a fellow farmer I know uses, which is "There is always next year." So you might have something destroy your crops or you might not be able to plant what you wanted to or whatever it is, but you can always try again next year.