Breggo’s Second Act
For entrepreneur Doug Stewart of Anderson Valley’s Lichen Estate, bringing back the acclaimed brand was about more than just the wine. It was about getting a rare chance to reclaim a business that he loved but lost.
For entrepreneur Doug Stewart of Anderson Valley’s Lichen Estate, bringing back the acclaimed brand was about more than just the wine. It was about getting a rare chance to reclaim a business that he loved but lost.
As of January 2024, Clos Racines got one crucial step closer to becoming Lake County’s—and California’s—largest working truffle farm. Now Claudia and Fabrice Caporal’s dream is well on its way to becoming reality.
With Mica, his ambitious restaurant debut in Ukiah, chef Alan Molina is building on his experience and Mexican heritage
In this second issue of Edible Mendocino & Lake Counties we’re excited to bring you more stories, recipes and images to occupy your mind and delight your taste buds.
How one foodie couple built a thriving heirloom vegetable farm through teamwork and a shared love of gardening
As the cannabis industry has grown and matured post-legalization, the concept of the Ganjier is one whose time has clearly come.
How Victor Passalaqua and Melissa Boon combined their talents to transform Elk Cove Inn into an exquisite farm-to-fork wining and dining destination on the Mendocino Coast
I hope you enjoy this inaugural issue of Edible Mendocino & Lake Counties, and are entertained and inspired by the recipes, photos, and stories within.
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.
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.
