Winter / Spring 2008
Stanford Inn
 I returned to Mendocino after an extended absence. I had been traveling, exploring trends in dining on both Coasts in Canada and the United States. Mendocino is my place to kick-back relax. I can wear jeans. I deeply appreciate long walks along Mendocino’s headlands and mountain biking on the old logging road along the north Bank of Mendocino’s Big River Estuary.
Returning to this virtually unknown getaway, I again chose the Stanford Inn by the Sea where I could leave the rental car in their lot. The Inn has what I appreciate in Mendocino—beautiful views, tranquil gardens, an engaging staff, plenty of outdoor activities as well as yoga, massage and an outstanding vegetarian restaurant. While my partner received a facial, I went down to the Inn’s Catch A Canoe & Bicycles, too! and learned that the incoming tide was reversing in an hour and chose an Ocean Kayak, paddling up Big River–or truthfully, steering up river as I was carried by the tide. The return trip was a bit more difficult: the wind came up and I took a couple of breaks floating beside a harbor seal who had followed me up the estuary. I enjoy the water but not danger and kayaking here is a wonderful contemplative experience.
When I returned to the dock, I walked up the hill and met Barry Horton, chef of the Stanford Inn’s Ravens’ Restaurant, who was touring the Inn’s certified organic gardens with Dana Ecelberger, who with Joan and Jeff Stanford created the gardens.
Interrupting, I asked if we could meet and Barry told me that they had just finished and would walk up to the Inn with me. I am a committed vegan and am trying to understand why some people chose to become vegan and why others do not. Barry chose to eat a non-animal-based diet less than a year earlier. Why? “Because I wanted change: Fundamental change. Being vegan is a conscious act and because I have to eat, this choice assures that I am more conscious.”
When pressed further, Barry noted that he and his fiancé had chosen to become vegan together. “And working here, I can develop recipes which are created with whole grains, local produce, fruit and collected sea vegetables and mushrooms. My orders are to wow diners; to entice them to explore a vegan lifestyle.” I asked for an example and he offered his recipe for chanterelle stroganoff. Although this dish can be served with whole grain noodles, Barry recommends quinoa for its outstanding nutritional value. It can be found in most stores and is easy to prepare by washing thoroughly and boiling for 15 minutes.
Stanford Inn by the Sea and The Ravens Restaurant are located in Mendocino, CA at Hwy. One and Comptche Ukiah Road. Please call 800.331.8884 or 707.937.5615 for more information.
Chanterelle Stroganoff
by Barry Horton, Ravens’ Restaurant
Serves 4
- 2 Tablespoons Organic, expeller pressed canola oil
- ½ Cup yellow Onion, small dice
- ½ Cup tempeh, medium dice
- ¼ Cup Tamari
- 1 Cup Chanterelles
- ¼ Cup Dry Sherry
- ¼ Cup Veggie Stock
- ½ Cup Vegan Sour Cream (Recipe Follows)
- 2 Cups cooked Quinoa
Toss diced tempeh in Tamari and let sit for five minutes. Drain and set aside. In a sauté pan over medium heat, sauté onion in canola oil until it begins to brown. Add tempeh and chanterelles and cook for 8 minutes stirring frequently. Deglaze with sherry and allow to reduce. Add Stock and bring to a simmer. Stir in Sour Cream. Toss mixture into the quinoa.
Vegan Sour Cream
- 1 Package 12.3 oz firm silken tofu
- 1 Tablespoon dry mustard
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Brown Rice Syrup
- 1 Tablespoon Brown Rice Vinegar
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Lemon juice
- Salt to taste
Place all ingredients in a VitaMix or high speed blender and process until smooth.
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