It’s always a pleasure to return to the breathtaking, restorative Mendocino Coast and Little River Inn (my past Mendo love/articles here) amid ocean cliffs & redwood forests.
I just returned to Little River Inn, May 10-12, for their Forage & Ferment Experience, a weekend of cooking demos, coastal and forest foraging, picnic lunches and eating Mendo’s spectacular seaweed, urchin, scallops, rockfish, sea snails, etc. plucked straight from the ocean.
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Forage & Ferment demo on how to prepare shellfish fished from the coast that day
We foraged, cleaned and ate our own Turban sea snails from the beach (which Little River Inn kindly boiled for us) — had a clam-like vibe in texture
Views from Little River Inn
Fermented carrot, gin and kummel (caraway liqueur) cocktails on our last night dinner
Forage & Ferment demo on how to prepare scallops fished from the coast that day
A rare kelp crab found on Van Damme Beach tidepools (which we put back, of course). We foraged our own turban sea snails, seaweed & kelp we dried for snacks later with experts from Rising Tide Sea Vegetables & Catch N Cook California. We wrapped a day of foraging on the extensive grounds of Little River Inn foraging salal berries, miner’s lettuce, chickweed, thistle and chamomile pineapple weed. All of it went into our feast that night to wrap the weekend.
My favorite dish all weekend at Saturday night’s dinner: local petrale sole piccata cooked medium-rare, silky in preserved lemon juice with fermented California capers and fermented herb pilaf. Perfection.
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