Food and Drink International - Winter 2016 Volume 2 - 17

Hospitality: Seriously Sustainable

S

Sustainability is serious business at The Stanford Inn by the
Sea in Mendocino, Calif. This historic farm and eco-resort is
the only vegan hospitality property in the United States and
has been practicing sustainable agriculture since 1985, when
innkeepers and owners Jeff and Joan Stanford took over and
converted all 10 acres of the property. Although some B&B's
offer guests eco-friendly options, The Stanford Inn has been a
pioneer in the industry and continues to add new amenities to
reinforce its mission.
"There were no precedents," reveals
Jeff Stanford. "Our mindset was to
find or develop the lightest impact in
products and methods for the work
we do. The underlying idea is to be
conscious. We want to be able to
make the best compromise if there
are issues. Where we draw the line is
not wanting to be the cause of damaging other life."
The inn is renowned for its locally
harvested products, from seaweed to
chanterelles, sustainable and organic
ingredients and produce from regional growers, as well as its own USDA-certified organic farm, Big River
Nurseries. It sources these items to
feature in dishes at its award-winning The Ravens. Serving diners a
100 percent plant-based and vegan
culinary experience for breakfast,
dinner, dessert and lunch on the go,
The Ravens co-creative kitchen is led
by Sid Garza-Hillman, author, certified nutritionist and long-time vegan,
who works in close contact with chef
team Sadhana Berkow, Ubaldo Salazar and Big River Nurseries gardener
Clayton Houghland.
The restaurant also features a full
bar, complete with classic drinks
and a happy hour. The wine list is
comprised primarily of selections
produced from certified organic or
biodynamic vineyards or those using
sustainable, traditional farming prac-

tices. The list is guided by The Ravens wine director who is an expert in
Mendocino County wines. Guests can
also indulge in "Wednesday Ethnic
Inspirations" tasting menus, which
feature dishes that celebrate numerous cultures of cuisine, as well as afternoon tea times with desserts.

Conscious Cuisine
All food and organic wastes are composted and used for the inn's garden

beds, virtually eliminating the use of
outside fertilizer. Everything that can
be recycled is, including all glass,
papers and cardboards. All aspects
of the cooking process adhere to providing guests with exceptional cuisine
while developing it in the context of
what is healthy and sustainable, both
environmentally and ethically.
"We have a varied and interesting menu punctuated with special
weekly menus, featuring our take on
various ethnic cuisines," Stanford explains. "First, we began with creating
food that emulated that of the finest
restaurants in California; for example,
Eggs Benedict. We created Portobello Benedict, which simply replaced
the egg with scrambled tofu with turmeric, which we later learned was a
super-food, the ham with grilled or
roasted Portobello slices and the Hollandaise with a choice of house-made
vegan Hollandaise or a Lemon Tahini

>> The Ravens, Stanford Inn's award-winning restaurant, serves only a plant-based and vegan culinary experience.

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

17


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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