Brewery Gluch Inn, Mendocino CA

Category & Type :

Lodging

Location :

9350 Coast Highway 1 , Mendocino CA

Phone :

707-937-4752

Website :

http://www.brewerygulchinn.com/

Information about Brewery Gluch Inn...

The History of the Brewery Gulch Inn ~ Mendocino B&B

Logging in Mendocino in the 1800s depended on the Big River for transporting the giant redwood trees to the mill. Our Mendocino B&B has a strong resemblence to the past.Most of the logging occurred during the summer when the current was not strong enough to float the logs to the mill. Twenty-six dams were built on the river, and behind each dam was built a log “deck”. As the log stack got higher, its weight pushed the lowest ones (called “sinker logs”) deeper into the silt. When the rains came, they opened the dams and floated all but the sinkers down river to the mill. Those abandoned logs lay undiscovered for the next 150 years.
Over a century later, during a construction project on a nearby bridge, the “sinker” logs were found deeply embedded in the silt. These perfectly preserved 100-150 year old logs ranged in diameter up to 16 feet. Virgin growth and guiltless, this redwood was eco-salvaged from the mud and used as a major component in the construction of the present-day Brewery Gulch Inn. The location, a part of the original farmstead of Mendocino pioneer, Homer Barton, has spectacular water views and borders hundreds of acres of unoccupied meadows and state-protected forests. This Mendocino B&B was purchased by the current owner, Guy Pacurar, in 2007

OUR MISSION

From its conception, Brewery Gulch Inn was intended to be an environmentally-responsible Mendocino B&B.. Its mission has been to enhance and improve the existing ecosystem, increase native habitat and bio-diversity, regenerate the land and create a restful retreat that showcases the fruits of this labor.

THE WOOD

The wood used in the construction of the Brewery Gulch Inn features 150-year old eco-salvaged, first growth virgin redwood timbers that were pulled from the mud of Mendocino’s Big River. No salvage machinery, sandblasters, or other environmentally-damaging equipment was used during this process.

THE ROOMS

The rooms have been painted with eco-spec paint and a cork underlay was used instead of traditional padding for the new low-VOC carpeting.

Guest accommodations in this Mendocino b&b also feature compact fluorescent lighting and gas-burning fireplaces. Organic cotton towels and low-flow showerheads imported from Germany are found in all of our baths.

Dining at the Inn

The focus is on natural and organic ingredients in the preparation of the bountiful fare found at the Brewery Gulch Inn's Mendocino Restaurant. Drawn primarily from local farmers in Mendocino County, morning and afternoon menus are crafted to feature organically-grown fruits and vegetables; free-range poultry and livestock; and herbs and edible flowers grown in the gardens at the inn.

Featuring 'cooked-to-order' Breakfasts...

Housemade pastries, artisan coffee in a proprietary Brewery Gulch blend, organic eggs, “millionaire’s bacon”, fresh-squeezed juices, whipped Belgian hot chocolate flavored with pure vanilla bean…breakfast at the inn is a culinary experience not to be missed. A wide variety of selections from the seasonally-changing, cooked-to-order breakfast menu are available. Guests may choose to dine either by our signature fireplace in the Great Room, or en suite.

and WINE AND LIGHT DINNER BUFFEts
Exceptional food and wine have always been an integral part of the Brewery Gulch Inn experience. It is during the wine and light dinner buffet hour that the skills of Executive Chef Kendrick Anderson and his culinary partners truly shine. Creating the evening menu each day allows Rick and his team to focus on only the freshest local ingredients available. Past selections have included pepper-seared scallops, Moroccan lamb, Halibut Escabeche, Dungeness crab cakes, and mussel bisque. Served with a dessert and local beers and wines, many guests choose to make the wine hour their dinner and just relax and enjoy the ambiance of the inn.

Meet the Chef

Kendrick “Rick” Anderson’s culinary career began in high school when he started cooking at his older sister’s restaurant. He continued honing and polishing his skills at the New England Culinary Institute in Montpelier, VT, and at a variety of restaurants across the United States. In 1992, Rick opened his own restaurant, Kendrick’s, at the Quaker House, in Nantucket and over the next 8 years, received much critical acclaim. Since selling the restaurant in 2001, Rick served as the day chef at a restaurant on Doubtless Bay in New Zealand before relocating to Mendocino to be near his son and began working at our Mendocino Restaurant.