The Brewery Gulch Inn - A Mendocino Bed & Breakfast in Mendocino CA. A California Bed and Breakfast in Northern California

Dining at
The Brewery Gulch Inn
Organic and Locally-sourced

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; artisan cheeses; free-range poultry and livestock; and herbs and edible flowers grown in the gardens at the inn.

Breakfast

Housemade pastries, artisan coffee in a proprietary Brewery Gulch blend, organic eggs, “millionaire’s bacon”, fresh-squeezed juices, whipped Valrhona hot chocolate flavored with pure vanilla bean…breakfast at the inn is a culinary experience not to be missed. A wide variety of selections from the seasonally-changing, cooked-to-order breakfast menu are available and guests may choose to dine either by our signature fireplace in the Great Room, or en suite.

Wine and Hors d’oeuvre Hour

Exceptional food and wine have always been an integral part of the Brewery Gulch Inn experience. It is during the wine and hors d’oeuvre hour that the skills of Executive Chef Kendrick Anderson and his culinary partners truly shine. Creating the evening menu each day allows Rick and his team 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.

“…Hors d’oeuvres and local wines – enough to convince you to blow off dinner plans and focus on your sweetheart.”
Sunset Magazine

“Wine and food hour is more like dinner and drinks. The upstairs suites are great. Raven last year, Osprey this time. Can’t wait to come back next year and stay in Manzanita.”
The Bergrens

Master Chef Rick Anderson

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Meet the Chef

Kendrick “Rick” Anderson’s culinary career began in high school when he started cooking at his older sister’s restaurant. He continued honing and polishing his skills at the New England Culinary Institute in Montpelier, VT, and at a variety of restaurants across the United States. In 1992, Rick opened his own restaurant, Kendricks, at the Quaker House, in Nantucket and over the next 8 years, received much critical acclaim. Since selling the restaurant in 2001, Rick served as the day chef at a restaurant on Doubtless Bay in New Zealand before relocating to Mendocino to be near his son.

Rick brings with him a strong commitment to locally-sourced and organic ingredients that are the hallmark of the cuisine at Brewery Gulch Inn.

Restaurants in the Brewery Gulch Inn Area
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