Winemaker Dinners

We have most amazing winemaker dinners scheduled this 2011 year! This last Saturday we had a great dinner with Lazy Creek Vineyards. Six courses deliciously paired with wines to enhance your experiences. The cost is $99.00 and that includes, dinner, wine pairing, gratuity and taxes. That price can not be beat.

In February we have a dinner scheduled with Fort Ross Vineyards. This will be an opportunity to taste some of the great wines featured by Fort Ross Vineyards and a tantalizing spread of food specially designed by our Executive Chef, Phillip Kaufman. Our Chef Phil not only is great at pairing wines with food but you will get to see another side of him while dining as he comes out to tell you about the food and charms you with his wit! I hope you have a chance to enjoy one of the monthly dinners we have out at the Sea Ranch Lodge.

Yelp

Do Yelp reviews actually help the person writing the review or the person reading it? It seems like a platform to somewhat anonymously complain. Don't you want your problem resolved so you do not have to think about it, stew over it and be overwhelmed by the response of the staff when they fix it? I know I do.

Here is a recent review for your viewing pleasure:

My partner and I just eloped and we had the most amazing experience at Sea Ranch Lodge. I am so happy we went here and would give it more stars if I could.

I have to highlight a few of the best moments from our stay. First, all of the staff greeted us with such warmth and even when staff turned over, everyone knew who we were and were full of warm congratulations to us. The panoramic ocean views from our room made it difficult for us to want to leave, and they delivered a decadent cheese plate with several cowgirl creamery cheeses and fresh fruit.

On our second day, our wedding day, everything was just lovely. We were switching rooms, so the front desk provided us a room to get ready in. The barn was just beautiful for our intimate ceremony, and our photographers had so many amazing views to choose from among the old fences, beautiful grass, beach, cliffs, and the 19th century barn. We had a lovely dinner in the lodge. The service was unbelievable and the assistant manager even sent us home with a box of honey that we had raved about during the meal. It just couldn't have been better.

I just can't say enough about how beautiful our stay was. I have never had such wonderful customer service, and the staff really treated us like royalty during our stay. Can't wait to go back!

Winter

Winter is my favorite time to drive up the coast. All of the baby animals are out and following their mamas. The ocean is dark and full of wonder. Whales spouting in the distance and rainbows are always not far off.

I do often wonder if I am the only person that seems to know about the Sonoma Coast's Wonderful Winter. The coast is always a summer's haven but winter is for the true lover of all things nature. I hope you get a chance to experience it more often.

Wedding Season

Wedding season does not really start until April but the hunt is on to find the perfect venue. We are all different in what we are looking for in the perfect day and each wedding we do at the Sea Ranch Lodge is so unique. No two wedding are the same. Some venues boast that they host a lot of weddings each year but they are cookie cutter events that all meld together.

The Sea Ranch Lodge is a unique place that designs the weddings around the couple. Even the Chef gets involved and is on the creative team. He meets with the couple and discusses the likes of the individual couple and then helps create the perfect day that is perfect for each individual couple. Can you imagine a chef writing a menu after a meeting with you? What would be on the menu? Our wedding couples are really treated with care and love in hopes that your union will last a lifetime. Happy Trails!

Much anticipated Recipe............

Kendall Jackson Tomato Festival Recipe

Heirloom Tomato Bread Salad

Executive Chef Phillip Kaufman

1 pound Assorted Heirloom Tomatoes- ie..Green Zebras, Brandywine Tomatoes, Red Flame, Sungold Cherry, etc. Cored and sliced.

2 Cloves Minced Garlic

½ Red Onion, Thinly Sliced

2 cups Cubed, Seasoned and Toasted Ciabatta Bread

1 cup Sliced Fresh Mozzarella

1 cup Washed Baby Spinach

2 Tablespoons Fried Basil, Sub fresh when Fried not available

¼ cup Red Wine Vinegar

3 Tablespoons Extra Virgin Oilve Oil

1 Tablespoon Meyer Lemon Olive Oil

To Taste Kosher Salt and Fresh Ground Black Pepper

Pinch Mendocino Sea Salt

Combine Tomatoes, Mozzarella, Onion, Garlic, Spinach, and Basil and Bread. Mix well and season with salt and pepper.

Add the vinegar and EVOO and mix again.

Plate the dish and finish with the Meyer lemon olive oil and Mendocino sea salt.

Tomato Fest

The Kendall Jackson Tomato Festival this year was a blast. We met so many new people and loved sharing info about the Sea Ranch Lodge with new people.

I was so surprised that so few people that live in Sonoma County rarely get out to the coast. We are so lucky to be living in Northern California, we are so close to so many things and the coast is our hidden treasure. You should make some time to get out to see the beautiful ocean a lot more. It is food for the soul.

Harvest Season

We are now headed into what Sonoma County refers to our Harvest Season. This is when the vintners begin to test the sugars in the grapes on the vine, the tomatoes are in full swing and the strawberries are at their sweetest.

I personally look forward to the tomatoes..It reminds me of when I grew up on a tomato farm. This is when your forearms turned green from harvesting tomatoes of all colors and sizes. It is a grown up easter egg hunt. The beautiful leaves leave the most wonderful smell on your arms and the sweet succulent tomato popping into your mouth when the sun has kissed it with a warm glow. It also creates a craving of fresh mozzarella and basil. Luckily I am always prepared in the Harvest season for these such occasions and have basil and mozz on hand at all times. I would hate to miss such an occasion by bad planning on my part. Off to the fields...