Page 126 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2021 DISCOVERING MENDOCINO

Another element that makes the Inn at Newport We also enjoyed our complimentary fireside
Ranch a world-class accommodation is its dining. happy hour. Fine local cheeses and other hors
Our meals there convinced us that the Michelin d’oeuvres are paired with complimentary house-
man should seriously consider hanging a star or selected-wine or local beer. Signature cocktails
two on the Inn. are available too.
The culinary adventure begins with a made- The culinary experience continues with the in-
from-scratch ranch-style breakfast - expertly pre- spired three-course seasonal dinner menu pre-
pared a.m.comfort food that will keep you satis- pared by executive chef Adam Stacy and served in
fied until the dinner bell rings. Ron was almost the long dining room or outside on the adjacent
embarrassed by his breakfast riches - Belgian waf- grass patio warmed by heat lamps. Chef Stacy’s
fles, house-smoked bacon and sausage, fluffy impressive credentials include stints at the cele-
homemade biscuits with house-made jam, country brated three Michelin starred restaurant Per Se
potatoes, and perfectly cooked scrambled eggs. and Saison. Before retiring to the kitchen one
Mary’s more modest meal of shrimp and grits and early afternoon, he walked with us on a tour of the
fresh fruit plate with homemade granola were Inn’s bountiful kitchen garden just south of the
mouthwatering. This amazing fare is included with main house. Winter vegetables and herbs were
the room, while lunch, delivered to your room or ready to harvest - ranging from scallions and peas
packed for a picnic, is available on request. to chives, garlic, and edible flowers.

126 WINE DINE & TRAVEL MAGAZINE 2021