An epicurean feast celebrating Michigan culinary excellence and agriculture was hosted by Black Star Farms (BSF) in their Pegasus Barn Thursday.
The menu was centered around exploring vegetarianism and honoring the bountiful fall harvest in Michigan.
The evening consisted of an early evening reception followed by a four to five course dinner at the Black Star Inn, paired with BSF Wines, in collaberation with Trattoria Stella’s somalier, and BSF winemaker, Lee Lutes.
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