Winter / Spring 2008

Little River Inn

Create a Tradition

A classic coastal resort with spectacular ocean views, Little River Inn boasts a long legacy of authentic family hospitality. The fifth generation, including Innkeeper Cally Dym and her husband, Executive Chef Marc Dym, is currently at the helm, happily welcoming guests just as the family has done since 1939.

Overlooking Little River Bay and the Pacific Ocean, Little River Inn is the perfect setting to enjoy one of Chef Dym’s innovative seafood dishes. In the spring and summer months our garden dining room puts on a display inside and out. Sample the grilled swordfish with olive, preserved lemon and red pepper relish or treat yourself to fresh seared halibut with smoked corn bread pudding while looking out over the garden in full bloom. Or, sit at the comfortable bar and sip a glass of wine to complement our crab pot pie, fast becoming a Little River Inn favorite. Another summer specialty is the house-cured wild salmon with marinated onions and mustard-dill aioli (we’re happy to share the recipe - see below).

Chef Dym, an avid mountain biker and vintage motorcycle enthusiast (and honors graduate at 22 of the Culinary Institute of America) appreciates Little River Inn’s location for other reasons as well. We’re right next to Van Damme State Park with beautiful biking and hiking trails. And arguably one of the best motorcycle rides on the planet goes right by our front door.

Prior to moving to the Mendocino Coast in 1998, Dym was chef at the posh Ritz Restaurant in Newport Beach. A chance to escape the pressures of city living lured him to this secluded stretch of the northern California coastline. He’s come to value the quality of the seafood he gets fresh out of nearby Noyo Harbor and the local fruits and vegetables available from neighboring gardens — not to mention the excellent local wines.

Our promise of an outstanding meal, seamless hospitality and impressive ocean views guarantees you an evening to remember. Join us at Little River Inn and create your own tradition.

Please visit www.littleriverinn.com or call 707.937.5942 or 888.inn.love for more information.

Gravlax

Makes 40 canapes

• 2 lb. Side of salmon (Skin on, pin bones out)
• 1oz. Sea salt
• 2oz. Sugar
• 2 tsp. Cracked white pepper
• 1 tbsp. Guldens brown mustard
• 2 oz. Aquavit liquor
• ½ bunch Fresh dill (chopped coarsely)

Dock flesh side of salmon with a fork or toothpick from head to tail. Combine sea salt, sugar and white pepper. Coat flesh side of salmon with mustard. Cover fish with an even layer of salt sugar mixture. Top with chopped dill and aquavit. Wrap fish with cheesecloth and place in a pan, cover with plastic wrap. Cover with another pan and weight with 6–8lbs of weight (Cans work well). Place in fridge and turn fish 2 or 3 times daily for three days. After three days remove cheesecloth wrapping, scrape off dill and spices.

Mustard Dill Aioli

• ½ bunch Dill
• 1 tbsp. Guldens Brown Mustard
• 2 tsp. Sugar
• 1 each Egg Yolks
• ½ tsp. Tabasco Sauce
• 1 tsp. Lemon Juice
• pinch Salt
• pinch White Pepper
• 2 tbsp. White Vinegar
• 1 cup Canola Oil

In food processor combine egg yolk and mustard. Add remaining ingredients except canola oil. Pour canola oil in steady stream until emulsified.

To assemble canapés

Chop finished gravlax finely. Place on a round of cucumber. Top with a dollop of dill aioli and crème fraiche