Winter / Spring 2008

Albion River Inn

If you want to experience the magic of the Mendocino Coast at its best, then check out the Albion River Inn. This small, romantic inn has ocean views you only dream of, comfy and inviting guestrooms, and an acclaimed restaurant and award winning wine list. It also hosts a dynamic cooking class series each year which makes Albion a great destination getaway for anyone who loves to eat and cook.

This gem of an inn is called “One of the West’s best small inns”by Sunset Magazine. Plus, and most importantly for food lovers, Wine Spectator says “you’ll wine and dine unforgettably on Chef Stephen’s superbly prepared menu.” Stephen’s talent can be intimately experienced during his cooking class series. This young and personable chef offers relaxed and fun classes that are held once a month (November through March). Stephen prepares mouth watering 5 course menus for lucky participants who get to relax in the comfortable ocean view dining room, sip refreshments and wine, and enjoy a hearty lunch.

The only problem with these classes is that they are too popular and fill up quickly. But this is easy to overcome. Just go online to the inn’s web site at www.albionriverinn.com and add your name to their email list. This way you’ll receive the yearly newsletter announcing the dates for the new class schedule and can get in on the ground floor. Another possibility—just introduced this year—is to arrange a private class for you and your group. What a terrific idea, have fun, relax, celebrate food and not have to do any dishes.

Call class coordinator Pat Turrigiano toll free at the inn for information and reservations at 1.800.479.7944.

Tuscan Style Braised Pork Stew

Executive Chef Stephen Smith
Serves 4

• 3 oz. olive oil
• 1 ½ lb boneless pork shoulder cut in ½″ cubes
• salt and freshly ground black pepper
• flour to dust pork
• 1 med yellow onion, finely diced
• 2 med carrots, peeled and cut in ¼” cubes
• 8 white or Crimini mushrooms, quartered
• 16 cloves garlic, peeled and kept whole
• 1 cup red wine - Burgundy of Pinot Noir
• 2 cups chicken stock
• 2 cups beef stock
• 2 oz. white truffle oil
• 2 oz. tomato paste
• 4 sprigs Italian parsley
• 4 leaves fresh basil
• Fresh rustic bread for garlic toasts

Method

Season meat with salt and pepper and dust with flour. Heat olive oil in large sauté pan and add the meat, onion, carrots, whole garlic cloves and mushrooms, and stir to coat. Reduce heat to medium and sauté five minutes to evenly brown the meat. Add the red wine and return to high heat and reduce until almost dry. Add stocks, truffle oil, and the tomato paste. Bring to boil, then reduce heat to low and simmer covered for one hour until pork is fork tender and gravy is thickened. Adjust seasoning. Meanwhile make garlic toast from thin slices of bread brushed with olive oil, a little crushed garlic and salt. Toast lightly in oven or broiler. Ladle stew into warm shallow bowls. Add a scoop of mashed potatoes or polenta for an even heartier dish. Sprinkle with fresh chopped parsley, basil; add a drizzle of olive oil and serve.

The Albion River Inn is located on Hwy 1 in Albion, CA. Please visit www.albionriverinn.com or call 800.479.7944 or 707.937.1919 for more information.