The Little River Inn in Northern California will host their 2nd Annual Mendocino Coast Forage & Ferment Experience from May 10-12, 2019. The 2-day event will teach attendees how to forage for and preserve local sea and forest edibles, and the festivities will culminate in a grand feast highlighting the harvested goodies.
GATHER AND PRESERVE THE BOUNTY OF THE MENDOCINO COAST
WITH LITTLE RIVER INN’S NEW PACKAGE
Historic Northern California Resort Introduces Second Annual “Forage and Ferment Experience”; Local Experts Teach Guests How to Gather, Cook, and Preserve Delicacies from Land and Sea
LITTLE RIVER, CA – The breathtaking Mendocino Coast is blessed with fertile soil, ancient forests, and a generous ocean, all yielding succulent delicacies. More than 3,000 kinds of mushrooms thrive there, including the rare candy cap, which is pleasingly redolent of maple syrup. Salmon, crab and sea urchin are all plentiful, as well as prized huckleberries and savory seaweed, edible seeds, roots and more. The second annual, the Little River Inn will offer a FORAGE AND FERMENT package allows guests to gather some of this goodness with local experts and learn how to prepare and preserve the food that makes Mendocino’s cuisine so singular. This 2-day/2-night experience is only offered from Friday, May 10 to Sunday, May 12, 2019, and has a limited number of spots.
“Here in Mendocino we are blessed with such a variety of indigenous edibles and we have centuries’ old traditions of cooking and preserving them,” states 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 MENDOCINO COAST FORAGE AND FERMENT EXPERIENCE takes place at the charming ocean view Inn, where you will find an award-winning restaurant, an Audubon-certified golf course, regulation tennis courts, and a day spa and full-service salon.
Here’s a snapshot of the itinerary for the weekend:
Friday, May 10: Welcome reception, cooking demonstrations with Greg Fonts of Freedive Shop/Triton X who will dive in the morning with his team for this evening’s appetizers. In previous years, Greg has come back with scallops, rock fish, box crabs and urchins. He’ll teach us where he found each sea creature, and how to prep and cook it. Delightful cocktails, wine, and appetizers emphasizing locally gathered comestibles will be served.
Saturday, May 11: Complementary breakfast is served , then attendees will head heading into the woods with Kevin Smith, archaeologist and PhD student, host of Catch N Cook California on YouTube, and Countryman Forager, with over 30 years of experience foraging the California coast from Del Norte to San Diego and teaching folks how to mine the forest for treasures such as mushrooms, roots and berries.
Later, enjoy a packed lunch at Van Damme Beach and meet Larry Knowles and Erica Fielder, co-owners of Rising Tide Sea Vegetables. They will show how to locate various palate pleasing-varieties of seaweed that may include Kombu, Nori and Wakame. She will also be your guide to exploring tide pools and the plethora of seafood that can be found there.*
That evening there will be tips on preservation and communal feast prepared by Chef Marc Dym, featuring the day’s haul and other local fare.
The Mendocino FORAGE AND FERMENT EXPERIENCE will be offered exclusively May 10-12, 2019. The cost is $500 per person to enjoy all of the items as outlined in the itinerary (does not include accommodations). Two nights lodging for two starts at $490,exclusive of tax and gratuity. A limited number of spots are available and reservations require a 7-days notice. Call 707.937.5942 or 888.INN.LOVE to book. For more info, please visit https://www.littleriverinn.com/forage-and-ferment/.
* Guests MUST purchase a California fishing license (not included) if they wish to participate in Saturday’s tidepooling excursion. Licenses are available either online from the California Department of Fish and Widlife or at a variety of drugstores and convenience stores.
About Little River Inn
Little River Inn is a family-owned and operated boutique resort on the Mendocino coast of California with a chef-driven restaurant, nine-hole Audubon-certified golf course, professional tennis courts and day spa. Ideal for the entire family (and pet-friendly as well), the Inn has 66 guest rooms ranging from the economical to the luxurious. Several private meeting and special event spaces with stunning ocean and garden views make the Inn an excellent venue for small- to medium-sized weddings and corporate retreats. The restaurant, helmed by CIA-trained Executive Chef Marc Dym, is a destination unto itself and the delicious, often hearty California coastal cuisine has a following so dedicated that it is not uncommon for guests to fly in by private plane for Sunday Brunch. In addition, Ole’s Whale Watch Bar is a classic local hangout where guests gather for drinks and a casual bite. Little River Inn has a beautiful, nine-hole golf course that plays like 18 and is appropriate for many skill levels. The Inn also has a Day Spa with three treatment rooms and offers in-room services, and just recently launched a full-service salon offering pedicures, manicures, facials, and a hair studio. Overseen by fifth-generation Innkeeper Cally Dym, Little River Inn was proud to celebrate its 80th anniversary in 2019.
Little River Inn is located two miles south of Mendocino overlooking the Pacific Ocean, at 7901 N. Highway One, Little River, CA 95456. For reservations and additional information, call 707-937-5942 or visit www.littleriverinn.com.
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