SEPTEMBER 2007 NEWSLETTER

Summer has flown by once again, hopefully with many wonderful memories for all of you.

By now the kids are back in school and life is taking on its normal hectic rhythms. It's time to take a deep breath and plan your next adventure, your next getaway, before the holiday season overtakes you and you run out of time and energy.

Naturally we think we have the perfect solution, a stay in Mendocino at the Whitegate Inn. September and October are two of our best months; sun, no rain, not much fog and pleasant cool weather. Our winter specials kick in November 1st.

UPCOMING ACTIVITIES and THINGS TO DO

There is one new and exciting event to report about. It replaces both the old mushroom/wine and crab/wine events and combines the best of both. We call it Taste Mendocino: Celebrating Regional Bounty. It runs from Jan. 24 - Feb. 10.

All the details haven't been finalized but Jan. 25 and 26 will be the famous Crab Cake Cook-Off and related events which is a fund raiser for the Coast Clinics.

The weekend of Feb. 2 and 3 will feature mushroom and brews and mushroom related events.

The final weekend of this event will feature the Anderson Valley Alsace Varietals Wine Festival.

Keep looking for more information.

One upcoming event which got my interest is the Sparkling Wine and Food Paring dinner at Roederer Estate in the Anderson Valley. It is scheduled for Sept. 22nd and is $85 per person. Contact ssullivan@roedererestate.net for more information and reservations.

Please take the time to visit the Mendocino Coast Botanical Gardens this fall. The dahlia garden is spectacular. My son was just visiting and he took over 100 pictures of unique blooms.

The Mendocino Farmers Market continues through October. It is literally out our front door, on Howard Street, every Friday at noon. Harvest is in full swing and there is an amazing variety of unique and organic food to taste and purchase.

Mendocino has an underrated bounty of food and wine. Don't neglect to visit some of our wonderful wineries, which by the way do not charge for tasting. My favorite is Esterlina, located in Philo. It is by appointment only but I can easily make arrangements. The view is incredible and the wine sensational; an unbeatable combination.

RECIPE OF THE MONTH: Spicy Baked Pears with Yogurt

(Makes 10 servings)
Thanks to Arlene Moorehead for the recipe.

Ingredients:
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon ground cloves
About 1 cup orange juice
Butter
Vanilla yogurt

Directions:
In a 9 X 12 casserole (we use Pyrex) mix the sugar and spices and spread evenly.

Rinse the pears and cut them in half lengthwise. Remove the core and stem. Scoop out the seeds, creating a round hole. We use a melon baller.

Lay pears cut side down in a single layer over the sugar/spice mixture.

Dot with butter (one dab per pear half will do) and put in orange juice.

We prefer to let the mixture marinate overnight in the refrigerator.

Bake in a 350 degree oven until done. Timing depends on the ripeness of the pears. Very hard pears may take up to an hour. Softer pears may only need 30-40 minutes.

Serve face up in a bowl or rarebit. Fill the round hole in each pear with vanilla yogurt. We usually put some sort of decoration on the yogurt such as a blueberry, grape, mint leaf etc. Pour the excess juice in the bottom of the bowl when serving.

Bon Appetite.

Call us at 800-531-7282 if you have any questions.

Email us at staff@whitegateinn.com
or call us at 800-531-7282 or fax us at 707-937-1131
or book online at whitegateinn.com