A Culinary Affair at the Little River Inn
estled on the Mendocino coast of California, Little River Inn is the perfect weekend getaway destination. This summer, the Little River Inn is offering a brand new culinary excursion dedicated to understanding and tasting the edibles of the land. The two-day Mendocino Coast Forage and Ferment Experience will be held June 22-23. Bring your appetite for knowledge and hunger for cuisine, and learn how to gather, prepare and preserve edibles with local experts. With all your meals planned for you, enjoy a food-centric vacation and a weekend unlike any other.
“Here in Mendocino we are blessed with such a variety of indigenous edibles and we have centuries’ old traditions of cooking and preserving them,” says Cally Dym, fifth generation owner of the Little River Inn, “We wanted to share some of our culinary secrets with our guests while they enjoy our hospitality at my family’s inn.”
The Victorian-style Little River Inn is a luxurious, family-owned resort that overlooks the Pacific Ocean. The land surrounding the resort is home to thousands of mushrooms, berries, seeds, roots and seafood like salmon and crab. The resort itself contains suites, a spa, chef-driven restaurant, Audubon-certified golf course and professional tennis courts. The inn’s location lends itself to numerous activities and unlimited options for the curious traveler or energized foodie. The restaurant, led by Executive Chef Marc Dym, serves American-regional, in other words, coastal cuisine, in a romantic setting. For easy-going and casual dining, opt for Ole’s Whale Watch Bar, another local favorite. But not to worry, the Forage and Ferment Experience’s itinerary includes all your meals.
There’s no need to plan for meals when you book the Forage and Ferment Experience!
On Friday, June 22, wind down for the weekend with cocktails, wine and appetizers. As you feast, learn about the history of the Mendocino coast in preparations for your adventure the following day.
On Saturday, June 23, pull on those hiking boots and get ready for a day of exploration. Following a complementary breakfast, take a walk in the woods with Kevin Smith from Countryman Forager and scour for edible treasures in the woods. Midday, you’ll pause for a packed lunch at Van Damm Beach with Larry Knowles of Rising Tide Sea Vegetable. With a special eye for sea veggies, Knowles is the perfect navigator to help find various types of seaweed, including Kombu, Nori and Wakame. Knowles will enrich your understanding of tide pools as he details the variety of seafood found within.
Tip: In order to partake in the tide pool excursion, guests must have or purchase a California fishing license.
As you retire back to Little River Inn for the evening, the fun continues. You’ll get a chance to ask questions with hands-on tutorials and cooking demonstrations. Then Greg Fonts of Freedive Shop/Triton X will share his morning catch and describe his methods for collecting and cooking seafood, such as scallops, rockfish, box crabs and urchins. As promised, the evening will entail a grand finale feast, making use of your foraged goodies and locale fare.
The Little River Inn’s Forage and Ferment Experience costs $500 per person for the full itinerary and $490 plus tax for two nights of lodging. Reservations require 7-days notice, so don’t wait until the last minute. Visit littleriverinn.com or 1-707-937-5942.