Greenview Bar and Grill, Transformed
The worn-out 1960’s-era golf course watering hole at Hidden Valley Lake has been totally transformed into a stylish destination restaurant and event center
The worn-out 1960’s-era golf course watering hole at Hidden Valley Lake has been totally transformed into a stylish destination restaurant and event center
The solar canopy that the Gilbert family of Ukiah built over their tenants’ food truck is more than a refuge from the elements: It’s a symbol of the deep and supportive connection that the two neighboring clans have forged over the years.
A decade ago the Shannon family learned that the 19th-century roots of Lake County’s wine industry were, quite literally, lurking in their property, connecting them to a winemaking legacy that they chose to honor in a most delicious way.
Soup is not just for warming your innards in winter – it’s a year-round treat with flavors that flow with the seasons. Here we’ve got
There are two ways to get biochar for your backyard garden: buy it, or make it yourself. If you don’t have the patience or skill
Why do we love diners? Is it the laminated menus, the all-day breakfast, or the worn-in counter seats where you’ll find regulars in the same
This near-miraculous soil enhancer is slowly finding an audience in our region – and maybe even some local producers. It may look like an ugly
Kellen Lim resting between shots (Photo by Twin Giants Media) Courtney DeGraff, Barbara Barrielle, and Kellen Lim (Photo by Sarah Wuethrich) Barbara Barrielle interviewing Lulu
In the fourth 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.
In the third 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.
Learn how artist-chef Roxanne Hampl connects her two passions at Rock Seas Farm Fusion in Hopland
Chef Alan Molina of Mica Restaurant and Bar in Ukiah answers questions about his career, favorite foods and cooking tools, and what he would do if he was not a chef.
