Ukiah Super 8: Be the Change You Want to See in the World

Dear Readers, 

Sorry about the lack of posting. I have been a very busy girl lately. I am currently working three part-time jobs, and between those and keeping a steady fitness routine, that gives me little time to devote to writing.

But, while I have a moment to spare, I wanted to let you know about some events happening in Mendocino and Ukiah during the month of March, and a great place to stay while you are there.

Last month, I was hosted by the Super 8 in Ukiah while my boyfriend and I attended the latter weekend of Mendocino Crab and Wine Days (an annual Mendocino two-weekend long festival featuring a series of events including a cioppino feed we attended at Barra of Mendocino Wines), and tried a restaurant in downtown Ukiah called Patrona.

What is so special about Super 8 Ukiah and why did I title this post the way that I did? These awards on the wall begin to paint the picture. Super 8 Ukiah uses modern techniques of being nature friendly by using recyclable papers to for cleaning, electrically economical lights, healthy practices of waste and resource management. They also offer complimentary electrical vehicle charging for hotel guests.

You can find the Super 8 Ukiah on this list of Eco Green Hotels. They are a member of the Green Hotels Association, and here is the audit information on everything they do to maintain their unique environmental status.

You can read more about their environmental efforts and practices and what they do to maintain the awards bestowed on them here on their blog.

Car charging station.

Watching Ocean's Eleven (a treat because I don't have a tv at home) from the comfy bed and snacking on dates, almonds, and strawberries. :)

This is the breakfast nook area in the check-in lobby where complimentary breakfast is served every morning from 6:00am-9:30am.

Room 224 where we stayed. :)

You can find Super 8 Ukiah on Facebook here and on twitter here.


March 3-4, 2012: Mendocino Village Whale Festival
The 30th Annual Mendocino Whale Festival will see the area's top chefs serve up their takes on New England clam chowder, as well as Mendocino County wineries pouring their unique vintages for tasting at historic Mendocino Village shops, galleries and inns.

March 10-11, 2012: Little River Whale Festival
During the 3rd Annual Little River Whale Festival, visitors will savor bites from the kitchens of the town's noted chefs, sip wines from Mendocino County vintners, get their art and adventure passport stamped for the chance to win a fabulous prize, take a history or a whale watching walk, go on an artist studio tour, sit down to a fireside talk with local historians, or take advantage of a "Whale of a Sale" at various Little River inns (stay two nights, get the third free).The Festival benefits the Mendocino Area Parks Association (MAPA) and the jewel of Little River, Van Damme State Park.

March 17-18, 2012: Fort Bragg Whale Festival
The festivities are endless at the 30th Annual Fort Bragg Whale Festival, which features flavorful microbrew beer, chowder and wine tastings for adults and arts and crafts fair and "sea-life" kiddie parade for children. The Whale Run and Walk, Whale Cruises out of Noyo Harbor, Whale-Watching Excursions on Horseback and more round out the weekend of whale-tastic fun for all.

Other March Mendocino Events

March 3rd-4th
Point Cabrillo Lighthouse Whale Watching – 10:00 am to 4:00 pm, free, Point Cabrillo Lighthouse in Mendocino, 800.262.7801 www.pointcabrillo.org

March 3rd
Mendocino Whale Festival Concert: An Evening of Wood and Steel – 8:00 pm, $20 in advance & $25 at the door, Crown Hall in Mendocino, 800.585.0095

March 10th
Pt. Arena Crafts Show and Bazaar – 9:00 am, free, Point Arena City Hall in Point Arena. For more information call 707.785.3538

March 10th
Second Saturday Wine and Food Tasting – 9:00 am, free, Milano Winery, 707.744.1396.

Mendocino Stories and Music Series "Braet and Brown Jazz Duo": 7:30 pm, $10 to $15 per person, Hill House in Mendocino, 866.937.1732.

The Unauthorized Rolling Stones – 8:00 pm, $18 adults/$10 youth, Arena Theater in Point Arena, 707.882.3272.

March 12th
Dahlia Tuber Sale– 9:00 am, free, Mendocino Coast Botanical Gardens in Fort Bragg,707.964.4352 www.gardenbythesea.org

March 17th-18th Saint Patrick's Day Sale and Wine Tasting: 10:00 am, free, Milano Winery in Hopland,707.744.1396.

March 24th Mendocino Stories and Music Series "Mendo Bobfest" – 7:30 pm, $15 in advance/$20 at the door, Hill House Inn in Mendocino, 707.937.1732.

March 25th Orixa-Inspired Dance Workshop – 1:00 pm, $20, Mendocino Ballet Company in Ukiah, 707.468.5338

March 30th Mendocino Stories and Music Series "Hit and Run Theater Improv Comedy" – 7:30 pm, $10 to $15, Hill House Inn in Mendocino, 707.937.1732www.mendocinostories.com

March 31st – April 1st Learn to Kayak Weekend – 9:00 am, $160 to $200 per person, Liquid Fusion Kayaking in Fort Bragg, 707.962.1623 www.liquidfusionkayak.com


Ongoing Events throughout March
Mendocino Art Center's Marine Wildlife Show– Free, Open daily from 10:00 am to 5:00 pm, Mendocino Art Center in Mendocino, 707.937.5818.

"Introductions": Devore, O'Feral, Sandberg and Lawrence – Free, Open Thursday thru Monday, 10:00 am to 5:00 pm, Partners Gallery in Fort Bragg, 707.962.0233

Whale Graphite Objects by Agelio Batle – Free, Open Friday – Monday from 11:00 am to 5:00 pm, Studio 391 in Point Arena, 707.884.9065

Taco Thursday – Prices vary, Mendocino Hotel in Mendocino, 707.937.0511

Farmers Markets – Free to the public. Visit www.mcfarm.org for city locations, dates and times.

Wine Pairing Host-Table Dinner– 6:00 pm, Sunday, Monday and Saturday, $90 pp w/wine pairing or $65 for non-drinkers, Glendeven Inn in Little River, 707.937.0083.

Sunday Brunch – Every Sunday starting at 8:00 am, prices vary, Mendocino Hotel in Mendocino, 707.937.0511.

Mendocino: Lots of Festivities to Offer in December!!

I really enjoyed my last trip to Mendocino and will most likely be covering their upcoming Crab & Wine days, so I want to share their upcoming holiday events with all of you. There's a lot of festivities happening in December!

This Holiday Season in Mendocino County, CA, the First Annual “Festive Fortnight” will showcase Twinkling Lights, Sparkling Events, Dazzling Deals, Glittering Galleries and Fabulous Food and Wine.

From December 1st – 14th, lodging properties, wineries, retail stores, restaurants, local attractions and more will offer incredible, holiday-themed deals and special incentives that will make Mendocino County the place to get in the spirit of the Holiday Season! These 14 days were chosen to coincide with the extremely popular Candlelight Inn Tour, held all along the Mendocino Coast, and the Festival of Lights celebration at the Mendocino Coast Botanical Gardens. Other events of note that happen every year during the first half of December include the Tree Lighting at the Kelley House and the Guest House Museum, the Lighted Truck Parade, the Winter Concert of the College of the Redwoods Community Chorus, the Ukiah Holiday Trolley, the Sing-a-long Messiah at the Mendocino Presbyterian Church and many more.

Here’s a sampling of some of the county-wide specials that visitors can enjoy during the 14-day “Festive Fortnight”:

LODGING
Stay one night, get the second free at participating properties
-- or --
20—50% off of regular rates at participating properties

RETAIL
10—20% off of items purchased at a variety of retail outlets, including clothing stores, bookshops, jewelry stores, art galleries, bakeries, hotel gift shops, toy stores and more!

WINERIES
15—30% off of purchases made in participating tasting rooms

RESTAURANTS
Free appetizer with purchase of entrée at participating restaurants
-- or --
10% off of menu items, excluding alcohol, at participating restaurants

OTHER
10% off bicycle, kayak and canoe rentals at participating businesses

For specific information regarding all deals, discounts, specials and events that will take place during the “Festive Fortnight” celebration, please visit www.festivemendocino.com.

To add to the holiday cheer, the entire county will be “lit up” during the month of December – enjoy festive lights all along Main Street in Mendocino Village, in downtown Fort Bragg and Ukiah, and throughout wine country, along scenic Highway 128.

Candlelight Inn Tour
The 23rd Annual Mendocino Coast Candlelight Inn Tour showcases the magical sights, sounds and smells and general festiveness of the holiday season, and benefit celebration will run Thursday, December 8 through Sunday, December 11, 2011. This charming winter event features food, music, and merriment for visitors and residents alike. On Thursday, December 8, tours and refreshments will be offered by the Inns of Mendocino. Friday, December 9, will feature the Inns and Lodges of Fort Bragg. Saturday, December 10, will highlight Inns of Albion and Little River. Following each of these nights, there will be an Encore Event, featuring local musical performers at venues in each town. Sunday, December 11, the Inns of Elk will offer tours and activities. $25 per person, $10 for youth. For more information go to http://mendocinoinntour.com or call (707) 964-1228

Festival of Lights
The Mendocino Coast Botanical Gardens, a beautiful 47-acre seaside haven on the north Mendocino Coast, takes on a nighttime personality when Festival of Lights makes a return appearance from December 2nd – 11th. In this rural community where the nights are truly dark, tens of thousands of twinkling lights transform Mendocino Coast Botanical Gardens into a blossoming winter wonderland to create a magical mood for the holiday. Majestic tall trees are dressed in tiny, colorful lights while the understory beds bloom with ‘flowers of lights’. Children of all ages, 1 to 100, can stroll along the garden pathways and be dazzled by the floral light displays.

http://www.gardenbythesea.org or (707) 964-4352

About Mendocino County
Gourmet restaurants that feature locally-sourced ingredients, unique lodging establishments, picturesque villages, friendly wineries, majestic redwoods and the rugged seaside all await you in Mendocino County. The County boasts a longstanding tradition of coming together as a community and creating an environment where visitors will encounter friendly faces, tranquil surroundings and the delicious seafood and wine bounty of the region.

For more information about Mendocino County, please call 866-466-3636 (866-GO-MENDO), or visit www.visitmendocino.com.

Branches Wood Fired Chop House Set to Open in Ukiah November 8th!

Branches Wood Fired Chop House, a newly-constructed, 10,500- square-foot destination restaurant, gourmet marketplace and pub from Executive Chef and Proprietor Munther Massarweh and Executive Pastry Chef Debbie Coenen, is set to open on Monday, November 8th, in the heart of Mendocino County and Northern California’s Wine Country at 1180 Airport Park Blvd. in Ukiah. 

Specializing in American comfort food, fine meats and a range of house-baked breads and goodies, Branches houses a family-friendly Restaurant, traditional Irish Pub and Sports Bar, Butcher Shop and Bakery with generous portions, affordable prices and outstanding service. Guests may enjoy lunch or dinner seven days a week, stop by for a quick bite, enjoy all-day organic coffee and pastries to go or on-site, or take home everything from premium steaks and handmade pasta to homemade chocolate fudge sauce, wines, rotisserie items, sausage and other specialty foods. 

“Opening a true destination restaurant in Ukiah is a dream many years in the making,” said Massarweh. “Our goal is to create the ideal one-stop-shop, a place to eat, drink, gather and celebrate for locals and visitors alike, and become a longtime partner with the local community.” For Massarweh, this project is the latest in a series of successful venues, including his popular Wildfox Restaurant in Novato, which is celebrating its 10th anniversary this year.

The menu at Branches showcases Massarweh’s commitment to using the freshest ingredients available, and features produce from the plethora of local farmers in bountiful Mendocino County. The Butcher Shop will feature a farmer of the month, local wineries are featured on the wine list, and the restaurant will boast its own chefs’ garden, which will allow the culinary team to pluck herbs and vegetables for true farm-to-table freshness.  

Just inside the main entrance of Branches, the Bakery offers delights such as cheese scones, lemon meringue cupcakes and fresh breads, alongside a counter dedicated to the art of coffee and espresso, with eight different roasts, including Chef Munther’s own signature blend. The traditional Butcher Shop offers only the finest, freshest cuts of meat and poultry available, with an emphasis on organic, hormone-free fare. Meat is cut-to-order for both restaurant and retail customers.

The Branches Restaurant lunch and dinner menus will offer a wide array of hearty appetizers, wood-roasted thin crust pizzas, soups, salads, homemade pastas, burgers, sandwiches and main entrees. Dinner guests have the additional option of ordering from a wide selection of hand-cut steaks and chops, which Chef Massarweh ages from 28 to 45 days. The meats are cut intentionally thick to avoid drying out during the cooking process and are seared over mesquite charcoal at nearly 1700 degrees to seal in the juices and produce the most flavor.

The cuisine reflects the Chef’s fondness for American comfort food, boasting appetizers such as the Philly Cheese Steak Spring Roll with prime rib, cheddar cheese, peppers, onions and housemade barbeque sauce ($7.50) or Munther’s Fire Cracker Ahi Tuna Roll, served with sesame soy noodle salad and wasabi mayonnaise ($13.50).

Six different wood-roasted thin crust pizzas, with a choice of a sourdough or organic wheat crust, are offered on the lunch or dinner menu, and include the simple Oven Dried Tomato, Mozzarella and Basil ($9) to the complex Filet Mignon pizza with roasted garlic spread, gorgonzola blue cheese, caramelized shallots and truffled mushrooms ($11.50). 

French Onion Soup with fresh garlic and herb croutons and crispy Swiss cheese ($7.50) is one of several soups available daily, along with Smoked Wild Boar Chili with horseradish cream, cheddar cheese and diced onions ($4.50 cup/$6.50 bowl). Salads are amply portioned and include everything from the Classic Caesar with baby Romaine hearts, garlic croutons, Asiago cheese and Caesar dressing ($7 half/$9 full) to the Mesquite Grilled Salmon Cobb Salad with organic baby greens, blue cheese crumbles, cherry tomatoes, bacon, croutons, avocado, egg and homemade Italian herb dressing ($14.50).

The menu of homemade pasta lists hearty favorites such as Extreme Mac & Cheese Gratin with fire roasted Poblano chilies, aged white cheddar and crispy Asiago crust ($10.50), Portobello Mushroom Ravioli with English peas, bacon and light black truffle cream reduction ($11.50), or Angus Beef Rigatoni with caramelized onions, garlic, Crimini mushrooms and Stroganoff-style sauce ($12.50).

Lunch and dinner guests may also select from a range of entrees epitomizing American comfort food. Sample dishes, selected from a long list of standouts, include Mom’s One Pound Meatloaf, served with mashed potatoes, sautéed peas and pearl onions and red wine gravy ($14), Venison Osso Bucco with caramelized leek mashed potatoes, carrots and tart dried cherry demi glaze ($16) and Pan Roasted Hawaiian Walu with oven-dried tomato risotto, Maui onion and avocado salsa ($27).

At dinner guests are invited to order one of Branches’ signature, hand-cut steaks or chops, such as Rotisserie Roasted Prime Rib of Beef (10 oz. $22/14 oz. $29), Filet Mignon with Jack Daniels demi glaze (8 oz. $24/12 oz. $36), Aged New York Steak with cabernet butter (14 oz. $29) or Bone In Rib Eye with horseradish butter (34 oz. $39). All orders include a choice of two side dishes, from Buttermilk & Cheddar Cheese Corn Bread or Organic Wild Rice Pilaf to Cowboy Baked Beans or Maple Glazed Butternut Squash. All sides are available a la carte, as well ($2.50 to $5). 

Executive Pastry Chef Debbie Coenen takes the helm at both the restaurant and in-house bakery, which will offer an array of delectable, fresh-baked goods such as peanut butter cupcakes, old-fashioned peanut brittle and chocolate sea salt shortbread.  She describes the bakery as a “real homey neighborhood venue, with zero pretension. Think ‘chocolate croissant’ and not ‘pain au chocolat.’” 

The bakery will also feature a front lobby window where visitors can peer in, “Willy Wonka” style, at all of the wonderful treats being baked – from mounds of biscotti and Italian nougat to plump, fresh-from- the-oven muffins.  Coenen is also excited about using local produce such as the fresh pears for which Mendocino County is known, and the local organic walnuts she uses in her handmade butter walnut ice cream, one of the many flavors she’ll make for the restaurant and also sell by the pint in the bakery.

Chef Coenen’s plated dessert selection offers a tempting array of comfort-foods, including her signature Baked Alaska, with sour cream pound cake, housemade butterscotch ice cream, hot fudge and butterscotch sauces and toasted meringue, flamed table-side with Bacardi 151 rum (serves one for $9/two for $18).

Created in collaboration between Massarweh and restaurant interior designer Rod Rossi, the Restaurant itself offers visitors a warm, inviting dining environment.  The large main dining room is divided into two sections, the larger of which has a cozy, lodge-like feel, featuring a soaring wood-beamed ceiling accented with rustic light fixtures.  Seating for 105 comes via warm cherry wood tables and chairs and booth seating at each end of the room.  The booths reflect the restaurant’s name, with a lyrical leaf pattern in the upholstery and fused glass divider panels with a branch motif.  The color scheme of fabrics and carpets boasts rich tones of chocolate and beige, with accents of scarlet to represent the flames that flavor dishes emerging from the grill and pizza oven, both of which are visible to diners via the expansive open kitchen. 

The Restaurant’s second dining room seats 64 and boasts a high vaulted timber ceiling, large-scale planters brimming with greenery and French doors opening into the main dining room. A huge stone fireplace along the west wall adds a rustic touch and will be used to roast succulent game meats such as wild boar for the signature Chefs’ Table experience, which may be enjoyed by up to 15 guests per night and includes a tailor-made menu by Massarweh.

In the restaurant’s bar natural tree branches arch towards the ceiling, creating a warm, forest-like
atmosphere that plays off the Restaurant’s name.  The bar itself is convivial, with its classic American columns, beveled mirrors and wooden crown molding and an elevated settee and stools that invite conversation. The bar also offers a dramatic view into the restaurant’s impressive wine cellar, overseen by owner and keen oenophile Massarweh. 

Also part of the new property is an Irish pub, created by Chef Massarweh’s wife, Deirdre Massarweh, which promises to keep Ukiah sports fans happy with flat screen TVs showing the latest games on 11 live sports feeds, including the NFL’s Sunday Ticket.  The traditional pub decor features seating for 88 people, solid wood tables and bar stools, comfortable leather lounge chairs and an inviting corner stone fireplace. On the non-traditional front is the pub’s unique lighting, which includes chandeliers made using repurposed wine barrels and hand-blown glass made from green, recycled beer bottles. 

BONUS!! As part of its commitment to the neighboring agricultural community, Branches not only supports local growers and farmers, but will charge no corkage fee for wines brought in by guests from Mendocino County wineries. 

Branches Restaurant is open Sunday through Thursday from 11 a.m. to 10 p.m. and 11 a.m. to 11 p.m. on Friday and Saturday. The Bakery opens at 7 a.m. daily, and the Pub is open daily from 11 a.m. to 2 a.m. Wi-fi Internet access is complimentary for all guests. For additional information please visit www.branchesrestaurant.com or call 707-468-5400.

You can follow Branches on twitter here or "like" them on Facebook here.

Hail to the Chef: Karina Ulrich, Karina's Catering, Fort Bragg

For this week's "Hail to the Chef" I spoke to Karina Ulrich of Karina's Catering. I met Karina at the Mendocino Crab and Wine Days Crab Cake Cookoff. Her crabcake was one of our favorites and featured a tomatillo sauce.

CC & I talked with Karina and her husband a bit at her booth at the Crab Cake Cookoff. She made such a great impression on me with her personality and food, I picked up her card so I could contact her after the event. Here is the result:



1. What made you want to become a chef?
I always loved food, discovering new flavors and ways of preparation has always been the greatest excitement and to recreate flavors I had tasted is such a wonderful challenge. I think it is inevitable that you explore the possibilities of cooking for yourself and others if you have a passion for food.



Pictures surrounding questions 1 through 7 are from a catering Karina did at a barn. It was BBQ style, with no electricity or running water.


2. Where did you receive your training?
I am self taught, I started when I was 12 years old cooking for a girlfriend who also was passionate about food. We used to spend our allowances and hard earned money on going to fancy restaurants and sharing elaborate meals which we enjoyed for hours - definitely some sloooow food going on––and that eventually led to us taking over our moms' kitchens once a month and cooking for each other, simple meals in the beginning which became a more sophisticated several course dinner including our parents good wines, candle light, good music and everything else that enhances the experience. It became competitive, we always tried to outdo ourselves/the other and the last great meal. I think we both learned a lot for life, she is still a great cook as well. From then on I just never stopped and I think it is the same with any other experience, life teaches us and we improve.





3. Who have you worked with that you have really admired?
I've worked with a lot of people in the food and service industry that have made an impression on me and who I admire for their creativity, but my favorite person to work with is my friend Taji, she was 7 years old when she came into my life and we always talked about food. Now she is a great caterer in LA and I call her for advice. I admire her for her culinary creativity, her organization, how she makes everything seem like a breeze, her professionalism. I love talking "food" with her.





4.What is a typical day like for you with your catering business?
That depends on the season. At this time of the year there is a lot of preliminary work, like doing tastings for potential clients, creating menus, writing contracts, community events and fund raisers etc. When the busy season starts it's back to food preparation, a lot of things can be prepared several month ahead of an event and kept in the freezer without impacting quality and nutrition. Just before an event it is shopping, organizing, lists a mile long, cooking into the night and figuring out all the details down to the presentation.






5. What are/who are your primary cooking influences?
My biggest influence are the women in my family, especially my grandmother. Her kitchen in the old apartment where she grew up in was the central hub, that's where everything took place, all life's important decisions were made around her what seemed to my child's mind gigantic kitchen table, always centered around a family meal or witnessing some great cooking and baking in progress. My mother took the tradition over from her and then handed the baton to me. We still make the same old family recipes like stollen, German yeast cakes, meat rolls, potato dumplings, red cabbage, sauerkraut etc.

But then my other passion - travel - contributed to my culinary evolution, I just wanted to recreate all the flavors I encountered on the way and expand my repertoire. Any time I read a cook book or cooking magazine I go through the same process, it sends me on a journey.





6. What are your favorite and least favorite foods to prepare?
I really have to think about the least favorite because I love it all so much. So lets start with my favorites, favorite cuisines are Italian, Mediterranean, Latin and Middle Eastern, my favorite foods are pasta, stews and soups, fresh seasonal vegetables preferably from my own garden or the local farm/farmers markets. I love all comfort foods but I also love the intense flavors of raw food preparation, from Macaroni and Cheese to Raw Lasagna, bring it on. As you can see it is really hard for me to nail it down, if I would have to come up with a last dinner choice I would be hanged before I can decide. I also like simple food preparation, let the food speak for itself, just help it along and coaxes the best flavor from it. My least favorite foods, hmh, ah, intestines or other alternative meat cuts, things that smell bad when cooking it. I also don't like cooking when I am not happy.





7. Please tell me about your most overwhelming moment in the kitchen:
When I was supposed to cook a wedding dinner for a friend after traveling all day to San Louis Obispo the night before the event and the power went out. All that I could do was say #&@! it, go to the rehearsal dinner and get drunk. It all worked out the next day.






8. Who are your favorite chefs or famous chefs?
I know it's cheesy but yes, it is Julia Child! Also Paul Bocuse, Rick Bayless and my Grandmother, she could make something delicious out of nothing.


9. White wine or red wine? Do you have a favorite wine varietal/label?
In the summer: white, dry riesling, pinot blanc. Celebration: Champagne, Perrier Jouet, Winter and in general: red, preferably Pinot Noir/Burgundy or Zinfandels, if money is no issue, William Sellyem Pinot or Helen Turley Zinfandel.




10. What is your "can't live without" kitchen tool and why?
Food processor probably, just because it is so versatile, it can serve as a blender in a pinch, chop, grate, make great spreads, best pie crusts and so much more. Second runner up my little hand mandoline for cutting/shaving anything and everything on the spot.



11. Please tell me how you go about planning your menus.
I keep in mind what the clients preferences might be as far as food, but also budget. If the budget is tight I plan menus that are less labor intense and can a) be prepared in advance and b) don't take a long time to make. The season is important as well, I prefer to use lot's of heirloom tomatoes in the summer along with all the other wonderful produce that's available, so Mediterranean cuisine dominates my menus. I try to custom design menus for clients, every one is different, but there are always my old favorites, especially for vegetarian options.

I also need to be inspired, so when I write menus, I tend to browse through cookbooks and magazines a lot, I am also a bit of a by the seat of my pants creator and sometimes just come up with something that I have never done before, I love challenges.


12. If you had a different career choice, what would it be?
Fashion designer or Floral designer.


13. What are the most important things to remember (can be relative to anything) while working as a chef?
To love what you do and to not let anything get you down and to stay calm under any circumstances. That makes for a really nice work environment. I personally can not work with people that are unhappy or bring their woes to work with them. I don't believe you can cook good food while being upset, it's just like in the book "Water for Chocolate", plus a good attitude will overcome any obstacles you might encounter.



14. What is the most important thing you have learned in your culinary career?
Not to be too uptight about anything, the more relaxed I am about cooking the more creative I get. If I am insecure about a dish then it usually does not turn out that well, if I just let it come to me it's always a hit. Another important thing I have learned is the use of salt and lemon/vinegar. Most times a dish tastes dull it is because it does not have enough salt, the other big flavor factor is acidity. Though I oppossed the minimalism of German Cooking when I grew up, I learned over time that you all you need to make anything taste good is salt/pepper/fresh herbs and lemon, and of course don't forget the olive oil!



15. Tell me a little more about your specialties.
I make a killer moussaka, traditional lamb or vegetarian, I wooed a number of boy friends with my coq au vin, my scones and German Christmas cookies are legendary and in general I love all ethnic foods, Italian and Latin are definitely on my specialty list. On the underground list would be homemade liquor and other contraband items.





Christmas cookies by Karina, another specialty


16. What are the parameters of raw food? Why should people think about trying a raw diet?
Incorporating raw food into your diet is an excellent way to initiate a cleansing period. Our diet is rich in fats, sugars, coffee, meats, dairy, processed foods that are like drugs in the sense that they slowly "poison" our systems and make us sluggish. I can honestly say this from my own experience and if I wouldn't be so addicted to all kinds of foods I would probably be a rather strict raw foodie. The improvements on raw food are immense, a hightened sense of well being, feeling high and full of energy, wonderful restful nights, aches and pains subside, one looses weight easily until the body finds it's right weight, skin, hair, nails become very healthy looking and a heightened sense of taste are all effects of a raw food diet that I have learned to appreciate and miss when I am not on it. I would recommend it for anybody to at least try out, while at the same time I warn my clients of taking any diet to the extreme, because you eventually loose interest. I don't believe in anything that makes you feel restricted, finding your own balance is the most important and will sure keep you on your path whatever that might be.



Raw, zucchini slices rolled up with a nut herb ricotta and raw tomato sauce.


17. What was the largest event you catered?
Weddings for 150 people and an annual retreat where I cook 5 days for 100 men, it's work but incredibly rewarding. I am looking forward to the challenge of cooking for 200 and more.





18. Best meal ever?
My most memorable meal I had in the South of France at a little restaurant/farm on the side of the road we stumbled into and dined for 6 hours straight. They raised their own goats and had a fish pond (in a swimming pool), we got to pick our own fish that we admired on our plates 1/2 hour later, baby goat roast, herbs from the gardens, home made goat cheese, clafoutis and so much more that I don't remember. All my most memorable meals seem to have been in France/Paris.


I want to thank Karina for such intresting responses. I also want to let Sacramento people know that sometimes she is in the area and teaches cooking classes as well as catering events.

Dinner on the Water at Silver's at the Wharf

During our Mendocino trip a few weeks ago, we went to dinner at a place in Fort Bragg called Silver's at the Wharf.

Silver's is located on the Noyo River, and is a restaurant with a lounge as well as lodging.

The history of the Wharf Restaurant began in the early 1950s as a coffee shop overlooking Noyo River and the fishing fleet. Fishermen would gather in the coffee shop to watch the ocean and breakwater while waiting for weather and wave conditions that would allow them to head out to the fishing grounds.

Noyo Harbor became a successful salmon-fishing port, and the coffee shop grew into a popular and successful restaurant for locals and tourists alike.

The menu is now devised by the Executive Chef and Co-owner, Silver Canul. Silver has an extensive background in French Cuisine, the food of his Mayan heritage, and Southeast Asian cooking through the Culinary Institute of Art at Greystone. Local seafood and continental favorites are featured on his menus.

We discovered Silver's at the Mendocino Wine and Crab Days Crab Cookoff. The restaurant had the winning crab cake this year. We decided it would be a great place to try dinner.


Since crab and seafood were a must, I picked this Duckhorn Sauvignon Blanc to drink.




We started the meal with the Winter Salad, which is on the current specials menu. The salad contains grapefruit and pomegranate, both readily available in the winter. The salad is topped with large chunks of one of my favorite cheeses, feta. It was the perfect appetizer.



Next we tried the Half Steamed Crab Appetizer. It was served with drawn butter, but I like fresh crab so much, that I eat it with just a little salt, pepper, and lemon juice. Sometimes butter tends to mask the taste of really fresh seafood instead of enhancing it.



The dinner special was nut-crusted Halibut. It was served with our choice of sauces, so we chose both. One was a butter sauce and one was a blueberry pomegranate.



Here is the Creme Brulée that CC had for dessert. I had another glass of Sauvignon Blanc. The main course was so delicious, it was like dessert for me.

If you go, remember to ask your hostess for a window seat overlooking Noyo Harbor.

Also, if you are in the area on Sunday and do not have Super Bowl plans, Silver's has you covered with a special Super Bowl menu, served from 2-5pm. All the items on the menu are just $4!


Thanks to everyone who made our dinner so memorable. Kathy, our hostess, Silver, our chef, Forrest, our busser, our and Dana, our server.

The 11th Annual Crab Cake Cook Off & Wine Tasting Competition

Last Saturday, CC & I attended the The 11th Annual Crab Cake Cook Off & Wine Tasting Competition to benefit Mendocino Coast Clinics. It was held on the corner of Main & Spruce Streets in Fort Bragg, CA under a big white tent.



The competition was judged by both professionals and patrons of the event. There was also a silent auction and a raffle held.



We were given a tasting plate, wine glass, and two tokens. The tokens were given to us to vote for our favorite crab cake and our favorite wine of the day.

During the tasting, CC and I only took one sample of each competitor's cake, and split it in half, then most of those I only tasted one bite. I really did not want to be biased by the end as a result of being overly full.


Even though I paced myself, I found my favorite (shown above) very early on in the tasting. It was made by a restaurant called Patrona. They are located in Ukiah and owned by Craig Strattman & Bridget Harrington. Here's a peek at one of their sample menus (it changes daily).



The crab cakes above (topped with a tomatillo sauce) were made by a Fort Bragg caterer named Karina. She is originally from Düsseldorf, Germany and has over 25 years experience in restaurants and bed & breakfasts. Now she specializes in local, organic, and even raw food. I took one of her menus from her vendor table and the offerings look tempting, but good for you at the same time. She can travel to your home or party and can cook for dinner parties from 2 to 20. She also offers Indian, Middle Eastern, Latin, Mediteranean, and raw food cooking classes. If you are interested in any of her services, you can contact her by following this link.

Also competing and actually winning the competition this year was Silver's at the Wharf. I will tell you all about them in my next Mendocino post because we got to eat there that evening!

Additionally, if you are anywhere near Mendocino tomorrow you can join Silver's for their winemaker dinner. They have paired up with Barra Vineyards (which the Chardonnay from Barra Vineyards was actually CC's & my favorite wine of the day at the cookoff)!! Here is their menu for the evening.


Here is one of the first wines I tried. A Sauvignon Blanc from Chance Creek.


And, our favorite was from Barra Vineyards. Their 2007 Chardonnay. I don't normally dig Chardonnay, but it is awesome with seafood, especially crab cakes.




Other wines to try we loved that get along great with crab: Roederer Estates, Scharffenberger Cellars. CC took a liking to the beer they offered, Scrimshaw.

The cook-off was an event to benefit Mendocino Coast Clinics. Here is a quick link to all the sponsors of the event who made it a success.

Leaving it All Behind at the Howard Creek Ranch Inn

Last Friday evening CC & I left from Roseville and headed to the first weekend of the Mendocino Crab & Wine Days.

We drove, or should I say HE drove US five hours to a little town outside of Fort Bragg called Westport. We landed in Westport about 11:30pm on Friday night, where we were to lodge for the next two nights, The Howard Creek Ranch Inn.

Picture it this way, though. Neither one of us had been to or even driven by the Inn before. We had set up our stay through a third party and only briefly glanced at their website.

When we arrived at the Inn, it was raining, muddy, and dark. We slowly made our way to our room, and even at the late hour were soon greeted by our hostess, Sally. She had been waiting for us to arrive, and left on lights around the farmhouse for us to find our way in the unfamiliar territory. It was kind of endearing that she waited for us to arrive before turning into bed. She came downstairs and showed us to our room, the Solar Room, and instructed us on how to obtain coffee and breakfast for the next day. We opened the door to the Solar Room and the fireplace was already going! The room was toasty warm!



I took some of these pictures of the farm the next day. Sally (pictured below) gave me a tour of all the rooms that were not occupied.




Here's a picture of the suspension bridge that connects the farmhouse and the carriage barn. We stayed in the barn structure and had breakfast with Sally and Sonny during the mornings. I love this bridge because it reminds me of my grandmother's house in Kentucky, only the bridge at my grandmother's was more treacherous and it was pretty much only boards and rope. Crossing the bridge over the creek took me back 25 years!





Crocuses blooming outside the farmhouse, taken after breakfast.



Sally and Sonny had the fire going for us on Sunday morning when we arrived to the farmhouse. It was nice treat to have breakfast with them (along with another couple who were staying in the beach house) in the main room. Sally prepared french toast with banana topping, sausage, a fruit plate, and eggs. The day prior, it was strawberry and banana pancakes, baked apple with granola and whipped cream, and eggs. Both days had fresh orange juice, coffee and real maple syrup.



Here are a few shots of some of the room interiors. As you can see, they each have their own charm and attention to detail. Some of the wood and window work on the inside is pretty amazing. As is some of Sally's collections of unique glassware, books, ornaments, and other items.


This is the top floor of the Redwood Suite. It actually has an ocean view and the back door is only 200 yards from the beach. The skylights are so beautiful.




The Walden Room. It's on the first floor of Carriage Barn. It has redwood detailing and a gorgeous tiled floor. The bedroom has a fireplace, queen size bed, kitchenette, living room area, and a tiled bathroom. It has a separate entrance from the other barn rooms and there is a tiled deck on the outside.



Blue Balcony Room


Above is the Captain's Room on the second floor of Carriage Barn. There's a king sized bed, and fireplace plus kitchenette with microwave, refrigerator, & electric fireplace.

You can see more photos of the rooms and their descriptions, along with their rates by clicking here.

If you are ever in the mood to just get away from everything, this is the place to do it. It's so quiet and peaceful, and all of the rooms are walking distance from the beach. The Inn now has wi-fi, so you can even partially get away and work remotely if that is the only option.

Either way, Sally and Sonny will kindly welcome you.

Good to know:
1. Make sure you know exactly where you are going when heading to the Inn, and try to drive in during the daytime. The roads leading to your destination are windy and can be a little scary in inclement weather.

2. There are refrigerators, so you can even dine in your room. The couple that was there while we were brought salami, cheese, bread, and a bottle of wine for their dinner. I thought that sounded just lovely.

3. The Inn is unique and therefore not like a hotel. It is like staying at a carefully preserved farmhouse and piece of history. You will be kind of sad when you leave.

4. The pool area will be completed this year and looks to be another pleasant asset to the list of amenities at the Inn.

5. Stay in a room with a skylight if you can!! I loved the carriage room.

6. You will have access to a masseuse while you are at the inn.

7. The rooms have green toiletries!! I noticed the Livi line of tissue and toilet paper. The only reason I know that is because I used to sell janitorial products. I asked Sally about the green products and she said she has always done things that way and never made a fuss about it. I felt sorry they were never previously recognized for their environmentally-friendly ways, so I am doing it now.

8. If you stay in the Solar Room, you will be steps away from a hot tub. Bring your swimsuit.

9. Bring a significant other. You will grow closer to them and always remember your stay. Pretty romantic as there are no silly tvs or phones to distract you from each other.

10. Bring your camera. There are lots of photo opportunities. Several animals including cats, sheep, a llama (or an alpaca, the jury is still out on this one), a horse, and a host of different birds-- there are flowers growing all around the farmhouse--and of course, the roaring ocean. Ask Sally and Sonny about hiking around the property and they will give you a map.

For more information, you can go to the Howard Creek Ranch Inn's website here, or give them a call directly at (707) 964-6725.

In my next Mendocino post, we get crabby at the Crab & Wine Days, and I meet up with a German-born chef who specializes in organic and raw foods.

Mendocino Escape...

Just got back from the Mendocino Crab & Wine Days... Over the weekend, we stayed at a quaint bed & breakfast and enjoyed a crab cake cookoff/wine tasting & dinner on the waterfront. Here are some photos of the coast. More to come tomorrow...