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About the Restaurant Executive Chef Alan Kantor Grey Whale Bar and Cafe Purveyors Events Recipes Chef Newsletter Chef Tasting Menu
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Breakfast 8:00 - 10:00 am Monday - Friday 8:00 - 11:00 am Saturday & Sunday
Grey Whale Bar opens at 5:00 pm
Dinner from 5:30 pm

Mushroom Festival Winemaker Dinner

Don't miss our 6th Annual Mendocino Wine & Mushroom Festival Winemaker Dinner with mushroom expert Eric Schramm and winemaker Greg Graziano. Book your favorite room now and make advance reservations for our most popular event of the year.

The annual Mendocino Wine & Mushroom Fest, will be held November 10, through Tuesday, November 15, 2005. The county wide extravaganza includes a Mushroom Symposium, winemaker dinners, guided identification tours, exhibits, mushroom fairs and cooking classes.

November 10, 2005 • 6:30 Cocktails • 7:00 pm Dinner
$90 per person, not including tax and gratuity

Winemaker Greg Graziano, Chef Alan Kantor,
Wild Mushroom Expert Eric Schramm.


View printable menu (PDF 186 KB)

Scallop Quenelles with Crab and Oyster Mushroom Sauce

2003 St. Gregory Sauvignon Blanc

Liberty Farm Duck Confit Cassoulet with Roasted Matsutakes, White Truffle
Oil and Green Olive Tapenade

2002 St. Gregory Pinot Noir

Porcini-Dusted Venison Medallion with Creamy Mascarpone-Porcini Polenta,
Zinfandel Demi-glace and Fried Sage

2002 Graziano Zinfandel, Kazmet Vineyard

Apple-Arugula Salad with Roasted Shallots, Applewood Smoked Bacon,
Mendocino Wild Huckleberry Verjus and Melted Elk Creamery Camembert-Chanterelle Popover

2001 Enotria Barbera Riserva

Candy Cap Soufflé, Candy Cap-Infused Caramel Sauce and Pumpkin Seed Brittle

1997 Monte Volpe Dolce Alexandra

Ingredients may vary, depending on availability.

Winemaker Greg Graziano

"A third-generation winemaker Greg Graziano embodies a sense of living
viticultural history that sets Mendocino apart from many other American
wine regions." Wine Spectator

The four Graziano Family of Wine labels-Saint Gregory, Monte Volpe, Enotria, Graziano- are crafted to preserve each variety's integrity by employing time honored Old World cellar practices perfected by the gentle application of modern technology. The intensity of the fruit flavors and the balance of natural acidity of Mendocino hillside grown grapes allow great flexibility at every level of wine making. Our wines are proudly distributed nationally and internationally. Our wide variety of award winning wines will pair beautifully with all of your favorite recipes, with versatility to go from your private dining table to an elegant affair.

Wild Mushroom Expert Eric Schramm

"With wild mushroom flavors ranging from smoky to sweet, Eric Schramm provides these woodland treasures to fine restaurants. His Mendocino Mushroom Company is one of the largest West Coast suppliers.'" SF Chronicle, "King of the Candy Caps"

Mushrooms are hot topics these days. Once the domain of European and Asian foragers, those mysterious mycelium in the shapes of cones, parasols, trumpets, and peach pits are on menus and at markets everywhere. Nowhere is the mushroom mania more evident than in November in Mendocino and Eric Schramm, owner of the Mendocino Mushroom Company, harvests up to sixty thousand pounds of wild mushrooms each year from Mendocino's forests, where nearly two dozen edible varities are found. Eric provides the locally foraged mushrooms to the MacCallum House kitchen.

Executive Chef Alan Kantor

"Everything considered-atmosphere, food and wine-MacCallum House gets the
nod as the area's best restaurant." Wine Spectator

"There is no better place to spend an entire evening than the MacCallum
House." NY Times

A graduate of the Culinary Institute of America, Hyde Park, Chef Kantor has been rapidly establishing his reputation as a rising star. His recipes have been featured in Wine Enthusiast, Chocolatier, Vogue en espanol, Savor, Santé, and the California Best Places Cookbook, which notes that "everything about his recipes reflect the region." He is not only passionate about searching out the best the bounty of Northern California has to offer, but also about sharing his discoveries with you on his Web site, where the purveyors and ingredients used in his menus are showcased.

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