Forage and Ferment Experience

Forage and Ferment Experience at the Little River Inn

Little River Inn has created a package for those who want to learn how to gather, prepare and preserve Mendocino’s homegrown goodness themselves. The first-ever Mendocino Coast Forage and Ferment Experience will have its inaugural weekend on Friday, June 22, 2018.

This two-night experience (June 22nd and 23rd) includes:

  • Accommodations in an ocean view gas fireplace room.
  • Welcoming reception on Friday, June 22nd with a history of the area served up with cocktails, wine and appetizers, emphasizing locally gathered and preserved delicacies.
  • Breakfast on Saturday, June 23rd before heading out on the morning adventure with Kevin Smith, Countryman Forager, to mine the forest for treasures such as mushrooms, roots and berries and an afternoon at the beach collecting savory seaweed with Larry Knowles of Rising Tide Sea Vegetables and exploring the treasures in the tidepools. A bagged lunch will be provided.
  • The evening of Saturday, June 23rd there will be live cooking demonstrations, including tips in preservation, and will feature Greg Fonts from Freedive Shop/Triton X and his team who will present ocean delicacies from their day’s dive, which might yield scallops, rock fish, box crabs or urchins. The night culminates in a communal feast prepared by Chef Marc Dym that incorporates the day’s finds and celebrates Mendocino’s tradition of scrumptious self-sufficiency.

The Mendocino Foraging & Fermenting Experience is $500 per person, plus lodging which starts at $490, exclusive of tax.

Call 707.937.5942 or 888.INN.LOVE for reservations.

A limited number of spots are available to participants. Reservations are based upon availability and require a 7-day notice.

Note: Package pricing does not include a California Fishing License. Guests MUST purchase a license prior to Saturday’s tide pooling experience. You can purchase a one day license, a two day license or an annual license.