Sarah harvests tomatoes from the Inn's Heritage Garden in the nearby Anderson Valley
Another BGI favorite source for locally-grown produce is Blue Meadow Farms, also in the Anderson Valley
The focus is on natural and organic ingredients in the preparation of the bountiful fare found at the Brewery Gulch Inn. Drawn primarily from local farmers in Mendocino County, morning and afternoon menus are crafted to feature organically-grown fruits and vegetables; free-range poultry and livestock. During mushroom season, local foragers bring their products by the kitchen door at the Inn providing us with the freshest mushrooms from the surrounding forests.
...breakfast at the Inn is a culinary experience not to be missed. Housemade pastries, whipped Belgian hot chocolate, artisan coffee in a proprietary Brewery Gulch blend, organic eggs, fresh-squeezed juices, and a wide variety of selections from the seasonaly-changing, cooked-to-order breakfast menu are presented each morning. Guests may choose to dine by the iconic fireplace in the Great Room with a view of the birds at our back deck feeder, or en suite. And don't forget to ask Guy about the Inn's most famous creation, their Millionaire's Bacon.
From the moment we arrived, to the moment we left, we felt wonderfully cared for. The staff showered us with individual attention, the accommodations were lovely and the food was comparable to a high-end restaurant, creative and plentiful. ─ San Francisco Chronicle
Salad Cote du Nord
Plump scallops on a bed of crisp
Lentilles Du Puy
Exceptional food and wine have always been an integral part of the Brewery Gulch Inn experience. It is during the wine and light dinner buffet hour that the skills of Brewery Gulch Inn’s team of chefs truly shine. Creating the evening menu each day allows our culinary staff, headed by Executive Chef Scott Allen, to focus on only the freshest local ingredients available. Past selections have included pepper-seared scallops, Moroccan lamb, Halibut Escabeche, Dungeness crab cakes, and mussel bisque. Served with a dessert and local beers and wines, many guests choose to make the wine hour their dinner and just relax and enjoy the ambiance of the inn.
“We had thought we would be having dinner at local restaurants, but that changed to lunch plans after we discovered on our first evening that the lovely dinners at the Inn would be hard to surpass. Breakfast was amazing, always consisting of regular (although nothing at BGI is regular) choices as well as homemade specials which were prepared with pride and great skill. The quality and selection of the food was probably the biggest (and most fabulous) surprise of our stay.” – Judy W.
Scott grew up in a food-centric family. His great-grandparents owned Irish pubs and his grandmother was a great cook. “They actually raised us on traditional Irish fare, carvery-style meats, mutton, sole, corned beef, etc.” Scott has many great memories of his childhood that he says greatly influenced the chef he has become. “Sitting around with 100 to 200 hundred family members eating, conversing and hoisting endless Guinness’s and Jamison's...it doesn’t get much better than that.”
Growing up in Venice Beach, California, as a teenager, Scott applied for a summer dishwashing job at a new restaurant in West Hollywood called Spago. His first night in the kitchen, a sauté chef walked out. “I literally jumped from the frying pan into the fire,” said Allen. He went on to work as a sauté chef at Spago for the next 5 years, earning both the admiration and lifelong mentorship of Wolfgang Puck in the process.
Formal training at the California Culinary Academy in San Francisco lead to stints at Wolfgang Puck’s restaurants in Hollywood and Atlantic City; Galaxy Diner and Uncle Jack’s Steakhouse in Manhattan; Napa Valley Grille in Yountville; and a four-year association with Ritz Carlton where he served as their Chef de Cuisine in Jamaica and opened/rebooted their restaurants in Grand Cayman and Cairo.
Scott spent the 6 years prior to joining the Brewery Gulch Inn as the Executive Chef at Grasings in Carmel. He brings with him his extensive background in fine and bespoke dining experiences, a global perspective, and a focus on organic and locally-sourced ingredients.