Part 2 of a two-part series. Read Part 1 here.
We had a leisurely trip down the coast from our stay at Noyo Harbor Inn, before arriving at the last stop in our coastal adventure in Mendocino.
Stanford Inn By The Sea is an “eco-resort” with a historic farm that lives up to its eco name. A 45-year-old trailblazer in sustainability (even the plush “leather” sofas are vegan, though you wouldn’t know it), proprietors Joan and Jeff Stanford have created a haven for physical, and perhaps, more important, spiritual renewal that includes the Mendocino Center for Living Well. Visitors will find massage and spa treatments, Chinese medicine, cooking and gardening classes, meditation, yoga, and tai chi, and more.
The Stanford Inn also features one of the country’s most acclaimed vegan restaurants, The Ravens, which serves plant-based cuisine inspired by produce from the resort’s own organic farm. This is not your gimmicky “Beyond” fake meat — think satisfying yet gloriously healthful meals you might find in any of San Francisco’s Michelin-star hotspots.
It was mushroom season on our November trip, so we indulged in the Mushroom Tasting Menu. The appetizer was a pizzetta of grilled wild mushrooms, shiitake “bacon,” and onion nestled in a walnut-basil pesto. A wild-crafted mushroom chowder followed, and it didn’t disappoint despite the lack of dairy. The seared maitake salad was a colorful palette of garden greens, cherry tomatoes, red bell pepper tossed in a cashew-Dijon dressing; grilled chanterelles came atop creamy polenta (again, you won’t miss the dairy) with a Port wine reduction and fresh garden veggies. For dessert, candy cap mushroom crème brulé, which sounds exotic but was actually comforting and delicious. Our wonderful server guided us through each generous course, and the prix fixe offering was just $79.
You can also select from the a la carte menu. When I last dined at Ravens, I fell in love with their futomaki (Ravens sushi sauce, ginger, tamari, wasabi on request) packed with seasonal veggies. Fortunately, the futomaki is a perennial appetizer, so I was able to indulge my vegan sushi cravings once again.
Other top picks are the sea palm strudel, made from locally harvested sea palm, vegetables, ume plum/raspberry sauce and wasabi sauce for a little kick; the hemp and sunflower ricotta stuffed house-made ravioli, with marinara and braised garden greens; and my favorite entrée, the Thai red curry of seasonal veggies, squash and/or sweet potato, and tofu over delicate jasmine coconut rice.
In the morning, we took a dip in the saltwater pool, situated in a dramatic conservatory lined with giant banana trees and other tropical plants and flora that thrive in the warm, humid environment. We followed with a quick sauna and a sit in the jacuzzi before taking another cooling swim. I love floating and looking up at the flowering vines creeping across the conservatory’s peaked roof. It was raining, which made the experience all the more relaxing.
Plant-based breakfast is included with your stay and served daily from 8 to 10:30 a.m. Reservations are strongly recommended — on my visits to the Stanford over the years, locals and non-guests come to partake in popular made-from-scratch dishes such as portobello benedict — a house-baked English muffin, grilled tomato, and marinated portobello, topped with Ravens Hollandaise and choice of rosemary potatoes or sweet potatoes (I’m a fan of the rosemary potatoes, which are crispy outside and pillowy inside). If you’re a smoothie fan, try their organic green kale-apple with celery, ginger, banana, and lemon juice. (I add blueberries when they’re available.)
At both dinner and breakfast, we enjoyed visiting with the inn’s resident cats, gazing at the elaborate Christmas decorations, and reading from the well-curated selection of books (I bought the Ravens cookbook on a previous visit and highly recommend it).
I must admit I was missing our dogs because the Stanford is beyond pet friendly, with plenty of sweet pups, big and small, in the main lodge (you can even dine with your well-behaved dog).
The only way to describe our room at the Stanford Inn is that it felt like we were in a treehouse. Situated on the second floor, the deck was surrounded by tall, old-growth trees and foliage and looked down on the resort’s bucolic green 10 acres with a view of the inn’s famous pet llamas. The warm wood gives the rooms a cabin feel, and a fireplace adds to the rustic charm. While we were on the deck one evening enjoying the bright pink sunset, we had a visitor — a tiny, adorable bat flew inside and took a few spins around us before resting on the wall for a few seconds before I was able to gently guide it back outside.
Another great feature of the Stanford Inn is Catch a Canoe, which is located on the property. On previous visits, I had Skylar with me, so there was a little twinge of sadness, but it is a magical experience to board a handcrafted redwood outrigger and paddle down the stunning Big River, which flows 55 miles westward along the rugged coastal range into Mendocino Bay. The lower eight miles are perfect for canoeing, and we glided peacefully through sea grass flats and under towering redwoods, where we caught glimpses of harbor seals bobbing along beside us. On previous trips I’ve spotted otters and even a bald eagle. If you go in the winter, bundle up for the San Francisco-like weather and book your ride in the morning around 10 a.m., when the winds are calm.
Book your stay soon at the Stanford Inn or any of the inns covered in this series. February is the beginning of whale-watching season, which peaks in the following two months, followed by spring break and summer. But there’s no bad time to visit the Northern California coast; just plan ahead. It won’t disappoint.