Chanterelle Mushroom Pasta With Creamy Cambozola Sauce
This peppery, garlicky, nutty pasta from Brewery Gulch Inn in Mendocino will get your taste buds firing on all cylinders.
This peppery, garlicky, nutty pasta from Brewery Gulch Inn in Mendocino will get your taste buds firing on all cylinders.
This scrumptious vegan crepe from Stanford Inn by the Sea in Mendocino may take some time to prepare, but is well worth the effort! You can use a combination of boletes, porcini, chanterelle or hedgehog mushrooms.
Tasty recipes from three of the coast’s most beloved inns showcase Mendocino’s abundant local mushrooms
After decades spent brewing for others, Patrick Broderick starts a new chapter with Tall Guy Brewing.
With this hearty risotto from Little River Inn, you can use locally foraged or store-bought chanterelles. It works best with Italian pearled farro.
Rex Pickett shares in his own words what he’s been writing post-Sideways, thoughts on the wines and winemakers of Anderson Valley, his impressions of the festival, and why pinot noir is, and always will be, his favorite grape.
Chef Patrick Meany’s new culinary program at The Inn at Newport Ranch is grounded in a “from-the-land” philosophy, with a goal of sourcing 80% of ingredients from what’s grown or foraged on the property.
