Visitors can pick up an official Crab & Wine Days Passport and have it stamped at the tasting rooms or winemaker dinners for a chance to win lodging, dinners and wine.

For further festival information, visit www.gomendo.org

The Inn is celebrating the Dungeness crab with a special dinner on January 20, 2007. Be sure to book well ahead for this very special event. $95 per person


CRAB & WINE DAYS DINNER

This dinner will feature multiple stationary and passed hors d’oeuvres, amuse-bouches, palate cleansers and other surprises. Premium Anderson Valley wines from Navarro Vineyards will be paired with each course.

Dungeness Crab Bisque with Crabshell and Parsley Oils

Crab Mousse with Crab Vinaigrette, Avocado Julienne and Mache

Mascarpone, Crab and Chervil Ravioli with Brown Butter, Pencil Asparagus and Crispy Leeks

~Mango Sorbet Refresher Course~

Petrale Sole and Crab Roulade with White Sweet Potato Gratin, Navarro Chardonnay Bernaise and Glazed Baby Root Vegetables

Valhrona Organic Chocolate Soufflé

Wine & Mushroom Fest Special Dinner - November 11, 2006, 5:30 p.m.

Mushrooms are hot topics these days. Once the domain of European and Asian foragers, those mysterious mycelium in the shapes of cones, parasols, trumpets, and peach pits are on menus and at markets everywhere. Nowhere is the mushroom mania more evident than in November in Mendocino County, where hand-lettered signs saying "Mushrooms Bought Here" dot the roadways from Fort Bragg to Willits. Eric Schramm of Mendocino Mushroom Company harvests up to sixty thousand pounds of wild mushrooms each year from Mendocino's forests, where nearly two dozen edible varieties are found.

To celebrate this growing industry, join us during the Mendocino Wine & Mushroom Fest days. Guided mushroom tours, winemaker dinners, mushroom dishes at restaurants and inns, special lodging rates and packages, wine tastings, luncheons at wineries and inns, mushroom exhibits and classes are offered. For a schedule of events and more information on the Mendocino Wine & Mushroom Fest check the website at www.gomendo.com or ask the Brewery Gulch Inn concierge to keep you updated.

The Inn celebrates the wild mushroom with a special dinner on November 11, 2006. Be sure to book well ahead for this very special event. $95 per person


BREWERY GULCH INN WILD & EXOTIC MUSHROOM DINNER

All wines will be provided by Yorkville Cellars in Anderson Valley and the winemakers will be on hand to share their expertise. Visit yorkvillecellars.com for more information.

Buffet Appetizers

Puff Pastry Tart with Butter Boletes, White Chanterelles, Pecorino Toscano, Rocket and Roasted Shallots and Chestnuts

Cream of Chanterelle Soup “Shooters” with White and Gold Chanterelles and Black Trumpet Stock

Passed Hors D’Oeuvres

Lobster, Lobster Mushroom and Crescenza Risotto Fritters

Assorted Mushroom Parmesan Gougeres

An Amuse-Bouche

First Course

A Wild Mushroom Tasting - Duxelles on Baguette Toasts Featuring Five Wild Mushrooms – Porcini, Matsutakes, Lobster, Wild Oyster and Chanterelles

Second Course

Porcini “Carpaccio” Salad with Frissé, Green Dandelion, Lamb’s Tongue Lettuces and Aged Sherry Vinaigrette

Third Course

Fresh Pappradelle Pasta with Chanterelle Ragu and Parmigiano Reggiano

Fourth Course

Roasted Tri-Tip with Mushroom Demi-Glace, Yukon Gold-Porcini Dust Potato Gratin, Braised Chard and Roasted Baby Turnips and Carrots

Vegetarian Option: Butternut Squash-Wild Mushroom Risotto

Dolce

Cinnamon Gelato with Candy Cap Wedding Cookies

ANDERSON VALLEY FALL APPLE HARVEST DINNER - SEPTEMBER 23, 2006

At one time apple orchards and sheep ranches dominated the Anderson Valley landscape. With the wine industry growing in the area, orchards and ranches are rapidly being converted to vineyards but Gowan’s Oak Tree in Philo, one of the last of the area’s large-scale apple farms, is still growing apples after 120 years. The Apple Farm, owned by Sally and Don Schmitt (of French Laundry fame pre-Thomas Keller) and daughter and son-in-law Karen and Tim Bates, specializes in rare and heritage apple varieties. They produce delicious jams, jellies, ciders and vinegars, all made on the premises in small batches. Boonville is also the home of the Mendocino County Fair and Apple Show fairgrounds, one of the great American county fairs.

The Brewery Gulch Inn chef celebrates Anderson Valley’s fall apple harvest with a dinner taking advantage of the season’s bounty. His creative menu showcases the versatile use of apples. Book ahead and join us for a festive fall affair. $95 per person, including wines from a premier Anderson Valley vineyard.

>  View menu (PDF format)

A Trip through the Mediterranean
via the North Coast

 
A Very Special Evening of Food and Wine with Allan Green of Greenwood Ridge Vineyards

- Menu - 
 
Hors d’Oeuvres and Champagne
 
-First Course -
 
Smoked Salmon
 
Smoked Trout, Mascarpone Mousse, Caviar
 

Greenwood Ridge White Riesling 2005

 
- Second Course -
 
Dungeness Crab & Black Truffle Ravioli
 
Savoy Cabbage, Truffle Beurre Blanc
 

Greenwood Ridge Sauvignon Blanc 2003

 
-Third Course -
 
Spanish Seared Tuna with Peppers
 
Seared Sushi Grade Tuna on Saffron Risotto
Topped with Fire Roasted Peppers
 

Greenwood Ridge Pinot Noir 2002

 
-Fourth Course-
 
Mechoui
 
Berber Style Spit Roasted Organic Lamb
Spiced Butter, Fig Couscous, Chickpeas & Vegetables
 

Greenwood Ridge Zinfandel 2002

 
- Fifth Course -
 
Selection of Farmhouse Cheeses
 
Toasted Walnut Bread
 

Greenwood Ridge Cabernet Sauvignon 2000

 
- Sixth Course -
 
Anderson Valley Apple Cake
 
Maple Crisps, Goat Cheese Ice Cream
 

Greenwood Ridge Late Harvest Riesling, Library Release

Mignardises

$95 per person

To celebrate the Mendocino Film Festival, the chef will prepare a very special dinner, replicating food from our favorite food films.  Stay tuned to this page for more details as they evolve.  We are looking forward to having a lot of fun with this one!
> view menu (PDF format)

Mendocino Crab & Wine Days, January 20 - 29, 2006

Mendocino throws a 9-day party from January 20-29, 2006, to celebrate the delectable Dungeness crab. The Brewery Gulch Inn chef prepares a very special crustacean hors d'oeuvres menu for this event on January 21. Our Brewery Gulch Inn hors d'oeuvres fests are for our guests and media only, so book your favorite room now and join us for this celebration!
 

Menu

Stationary Hors d'Oeuvres

Crab and Sweet Corn Cakes
Crab, Cherry Tomato and Tarragon Salad
Crab and Mango Spring rolls ~ Sweet Chili Sauce
Spider Rolls
Hot Crab and Artichoke Dip
Ceviche

Passed Hors d'Oeuvres

Crab and Wild Mushroom Quesadillas
Crab Rangoon
Crab Bisque
Crab and Swiss Chard Frittata

Plated Dishes

Steamed Crab and Pork Dumplings ~ Ginger Soya
Coussin of Smoked Salmon, Crab and Avocadoes ~ Lemon Caviar Vinaigrette
Crab Canalon ~ Parmesan Sauce
Paupiettes of Petrale Sole and Crab ~ Black Truffle Butter
Fideuà ~ Rustic Catalan Pasta Paella with Crab, Chicken and Chorizo

Dessert

Apple Tarte Tatin ~ Caramel Ice Cream
BGI Red Red Wine Truffles

Premium Wines from Anderson Valley will accompany the menu.

$65 per person

Mendocino Wine & Mushroom Fest, November 10 - 15, 2005

Wine & Mushroom Hors d'Oeuvres Fest Menu
November 12, 5:30 p.m

All wines will be provided by Yorkville Cellars in Anderson Valley and the winemakers will be on hand to share their expertise. Visit http://www.yorkvillecellars.com  for more information