Harvest and festival
Traverse City — Chateau Chantal's wine grape harvest has begun early and the winery will celebrate 2012 as a harvest year with their annual Harvest Day.
Activities will take place from noon to 4 p.m. Saturday, Oct. 6, at the winery, 15900 Rue de Vin. There is no charge and the public is invited. There also will be several wine tasting areas open from 11 a.m. to 7 p.m. and a separate "Wines by the Glass with Michigan Cheese Plates" bar.
For details, call (800) 969-4009 or visit www.chateauchantal.com.
Traverse City — Top area chefs will offer diners an opportunity for a night out while raising funds for the March of Dimes.
The Signature Chefs Auction will be held Monday, Oct. 8, at the Hagerty Center, 715 E. Front St., with sampling of signature dishes and bidding on items donated by Traverse City businesses. Tickets are $75; $1,000 for corporate tables with reserved seating for 10 guests.
For tickets or details, call the March of Dimes, 947-2488.
Traverse City — Artful Cooking combines hands-on cooking classes at the Children's House Montessori kitchens with clay handbuilding workshops at Blackbird Arts.
Sessions are $109 for an adult and one child age 6 or older; $30 for each additional child in the same family; and $89 for adults only. The cost includes both classes, all food, recipes, clay, glaze and firings.
Remaining sessions are : Cookie Jars and Cookie Monster Cookies, Oct. 7 and 17; Earthenware Dishes and Cassoulet, Oct. 24 and Nov. 7; and Candy Platters and the Art of the Chocolate Truffle (adults only), Nov. 14 and 28.
For details or to register, call 421-8085 or visit www.blackbirdartstc.com.
Traverse City — The Northwest Michigan Farm Bureau and the Peninsula Community Library will offer a free program on home preserving.
Demonstrations on canning, freezing and drying will start at 10 a.m. Saturday, Oct. 6, at the library, 2699 Island View Road. Attendees also can sample local preserves.
For details, call 223-7700 or visit www.peninsulacommunitylibrary.org.
New executive chef
Thompsonville — Glenn Noffsinger has been promoted to executive chef at Crystal Mountain Resort.
Noffsinger has been with Crystal Mountain since 2005, first in a seasonal capacity and then starting in the spring of 2011 as executive sous chef. This summer, he was instrumental in developing Crystal Mountain's new Farm-to-Table dining series at the Thistle Pub & Grille.