“Forage and Ferment” in California
Special to Road Trips for Foodies
Those life-giving forests, fertile soil and clean waters of the Mendocino coast furnish plentiful delicacies if you know where to find them. The area boasts more than 3,000 kinds of mushrooms—some of which can only be found on this stretch of coast—salmon, crab and sea urchin, several varieties of seaweed, hard-to-find huckleberries and olallieberries, edible seeds, roots and more.
The historic family-owned and operated Little River Inn, 7901 North Highway One, Little River, California, has a package that teaches how to find this bounty and prepare and preserve it.
This is the second year for their popular FORAGE AND FERMENT package which pairs guests with local foraging experts to gather fodder for a feast that they will learn how to cook. This 3-day/2-night experience takes place May 10, 11 and 12, 2019.
The Inn itself is a charming ocean view Inn, where you will find an award-winning restaurant, an Audubon-certified golf course, regulation tennis courts, and a day spa and full-service salon. Designed in tandem by Cally Dym, fifth-generation owner and innkeeper, and her husband Marc Dym, Executive Chef at the property, this adventure in foraging and fermenting with local experts will help attendees uncover everything from mushrooms and herbs to seaweed and sea urchin.
(Photo courtesy of Little River Inn)
