Issue link: https://digital.copcomm.com/i/320391
e vegan menu at Ravens is legendary, and oh are you in for a treat, even if you're a carnivore. Resident nutritionist Sid Garza-Hillman, an LA escapee, supervises a menu that is not only totally vegan and 99 percent organic, it's largely gluten free—even u y mu ns and bread—with such savory breakfast temptations as Portobello Benedict, Chiliquiles and Citrus Polenta. Chef Sadhana Berkow ensures it is all delicious. You'll be amazed at the variety and complexity of avors in the dinner menu, with nary a ho hum stir-fry in sight. A must- try is their signature Sea Palm Strudel—a truly unique adventure, not for the faint of palate. Also on the menu are small plates, including Dos Tacos Biológicos and gluten- free pizzetta; as well as more complex choices, such as rich butternut squash- lled Winter Ravioli with beurre blanc sauce, and Wild Mushroom Roulade. No worries about sul tes—you can accompany your meal with a glass of organic wine (Ravens is a Wine Spectator Award of Excellence winner) or cra beer. e dining room is spacious and relaxed, but we took the liberty of bringing our Fair Trade tea and chocolate tart over by the replace in the dog friendly dining area. Yes, your beloved companion is welcome not only in your room (sweet potato dog treats provided), but also at dinner. In fact, Stanford Inn is a Fido's Favorite award winner for 2014. Day three dawned clear and sunny. A shoulder injury prevented our renting one of the nine hand-carved outriggers available at Catch a Canoe—also a Stanford venture—to explore Big River by water. But we were fortunate to snag a ride from skipper Rick Hemmings and rst mate Mitchell Ritter on the eco- solar cruiser—a vessel tted with solar panels, an electric motor and a sail. e river is nearly tropical in color and transports you into a whole other world. My daughter spotted a harbor seal, and sea otters also frequent the brackish water that swirls into¬— and back out of—the sea. And while Rick knows well how to maneuver the wind and tides, outriggers are heavy and it was lovely to have a quiet, odor- free electric motor to power us back to the dock. It's the ultimate unwind to stay in a place that is gentle on the land and recycles radically. For me, little things like not having to agonize about empty plastic water bottles at checkout (If I leave them in the room, will they be recycled?) or what's in my food (Is this GMO corn?) are a relief. Two days and two nights were a deeply relaxing getaway, but not quite enough time for everything. We'd have loved to try one of Joan Stanford's art-play workshops, taken a yoga or cooking class or had a massage among the trees. We missed complimentary teatime and had no time for a hike on one of the many nearby wilderness trails. And an a ernoon just wandering among the owers or reading on our patio would have been sublime. On the plus side, we know we'll have plenty of new things to experience on our next visit. —44850 Comptche Ukiah Rd, Mendocino, CA 95460, 707.937.5615. www.stanfordinn.com Garden wizard Matt Drewno Photos: Caitlyn Andrews, Abigail Lewis, Mitchell Ritter. Additional photos courtesy Stanford Inn june/july 2014 23 WLT-JUN-JULY-26.indd 23 5/26/14 2:09 PM