Fine Dining, Foraging Adventures And Coastal Bliss At Architectural Masterpiece, The Inn At Newport Ranch

Forbes Lifestyle Dining Fine Dining, Foraging Adventures And Coastal Bliss At Architectural Masterpiece, The Inn At Newport Ranch Chelsea Davis Contributor Opinions expressed by Forbes Contributors are their own. I cover food, drink & travel—in other words, all the fun stuff! Following Aug 23, 2023, 06:21pm EDT | Press play to listen to this article! Got it! Share to Facebook Share to Twitter Share to Linkedin The Inn at Newport Ranch Nick Z Located just off the iconic Highway 1, about 20 minutes north of Fort Bragg on the Mendocino coast, is the majestic The Inn At Newport Ranch. Opened in 2015, this one-of-a-kind property not only boasts absolutely jaw-dropping views of the Pacific Ocean and rugged coastline, but features exceptional architecture that seamlessly integrates nature’s biggest and boldest elements within the very fabric of the inn.

This private property is truly defined by its location. Situated on 2,200 secluded acres, alongside the craggy cliffs, coves and crashing ocean waves, as well as the redwood forest across the highway, The Inn at Newport Ranch offers guests dozens of hiking trails that showcase breathtaking views. “We’re all born differently,” laughs Will Jackson, Owner of The Inn at Newport Ranch, “I think I got the ‘view’ gene.

“To sit in it, feels like living in a painting. ” Back in the mid-eighties, the then-investor Jackson, purchased this land and the adjacent parcels. Unlike previous investments, the basis of his vision with this land was to share the unparalleled beauty of this place with others.

Throughout the property at the most beautiful vistas, you can find hand-crafted wooden benches thoughtfully placed for guests to take a seat and admire the views. The Inn at Newport Ranch Nick Z “I thought the land itself was so special, we had to build a special place,” he continues. When it comes to views, Jackson is a self-professed collector of them, and this property’s design, character and ethos reflects that.

The property offers an eclectic design, one that juxtaposes delicate details with massive rocks and timber. The inn’s ten accommodations, including the main house and dining room, celebrate local materials from enormous redwood trunks to boulders. MORE FOR YOU Ukraine’s Ex-Bulgarian BTR-60 Personnel Carriers Wouldn’t Last Long On The Front Line How To Check If Your Hotel Room Has Bed Bugs Rudy Giuliani And Sidney Powell Booked In Fulton County Jail Here s Who Else Has Surrendered In Trump Election Interference Case “There’s something elemental about it, like the stones, the big pieces of wood, over scaled things,” explains architect Jim Sanford.

“We want this place to reflect that sort of elemental, heavy duty nature. ” The property has its own cattle ranch, bee hives and a culinary farm where newly appointed Executive Chef Patrick Meany finds inspiration for his guest-only meals. Chef Meany brings with him over two decades of experience working in world-class restaurants, most recently a three-year tenure at Michelin-starred Harbor House and previous positions at Thomas Keller’s Michelin-starred kitchens, Per Se and Bouchon.

Chef Meany’s cuisine Nick Z Employing live fire cooking techniques to showcase a tasting menu that mirrors the the heart of the ranch and Northern Coast of Mendocino County, Chef Meany is an expert at cooking with and harvesting local woods such as Douglas fir, apple wood, and cypress. The culinary program will focus on ranch-foraged ingredients, local bounty and will be utilizing meat from the cows raised on property. The daily menus with reflect what’s in season and chef’s “from-the-land” cooking method.

Recent menu items have included black cod grilled over alder with a sauce of fermented rice and maitake mushroom; Llano seco pork loin with brassicas, garum, grilled onions and seaweed; and Wild berry financier with embered peach and fermented pine syrup with mountain blush kombucha. Chef Meany also has in the works a larder and pantry at the inn to create house-made ferments utilizing produce from the ranch and local farms. Another important aspect to The Inn at Newport Ranch? It’s commitment to land preservation and sustainability.

The property offers educational ATV tours in which guests are taken across the highway and into the array of dense forest microclimates to learn all about the flora and fauna of the Mendocino Coast. They’ve partnered with the Redwood Forest Foundation to ensure that each guest on property plants a redwood tree for the future. During the tour guests can also opt for a special picnic curated by Chef Meany that is enjoyed at the top of one of the highest points on property overlooking the ocean.

Culinary garden The Inn at Newport Ranch The Inn at Newport Ranch also gives guests the opportunity to forge ingredients for themselves. The property offers a special foraging program that was initially developed and introduced during Covid. “Historically, we have used the ranch for foraging but at that time we invited our guests to participate as a recreational activity that was safe and could be accomplished while outside and socially distancing from others,” explains General Manager Blair Foster.

“I developed the mushroom farm and our beehive and pollination program at the same time. We are constantly striving to minimize our footprint and engage in practices that are healthy for our planet, believing that what is healthy for the planet is good for all, including the guest experience at the Inn at Newport Ranch. Environmental responsibility has been part of the initial mission here at the ranch.

” The Forage for Incredible Edibles package includes a four-hour educational utility vehicle excursion of the ranch that includes scavenging for edible mushrooms; a picnic lunch served fireside with wine and tea; a mushroom-themed dinner for two at the ranch prepared by Chef Patrick Meany; and one inoculated mushroom log to take home. The Inn at Newport Ranch The Inn at Newport Ranch We chatted with General Manager Blair Foster and Executive Chef Patrick Meany on the ranch, architecture, culinary program and more. Here’s what he had to say.

Not only is the inn a luxury property, but it’s a luxury property with a rich history that dates back to 1865. Can you talk about how this history is tied to the property today and how it plays a role in guests over all experiences? General Manager Blair Foster: This is a working ranch, and we strive to embody it in all that we offer. On the ranch there is a noise and rhythm.

A bootstrap way of life. This land is rich in history and resources, both historical and biological. Our 2,000-plus acres of primitive Mendocino forest and ocean bluffs have been primarily unaltered for over 100 years.

There are Yuki huts, arrowheads and pottery on this property. There are plants here you will not find anywhere else in the world, including wild nutmeg and farewell to spring wildflowers (Clarkia Amoena). There are shifting weather patterns specific to our coastline; fluctuations between fog and sun, shade and light.

Nothing is static. Every day, the cows you see out your window are put to different pastures; the horses are corralled; there is feed and tack; shoeing; wood to be split, trees to be downed; wells to be dug. We offer insight to all of this through our tours, foraging experiences, cuisine, and vistas.

It is a reflection of the land and the life on it. Grove Suite Nick Z Talk about what the inspiration was for how the property was built and designed, and how every part of the inn is geared towards guests fully taking in unbelievable vistas. General Manager Blair Foster: The architecture at the Inn at Newport Ranch is the result of (owner) Will Jackson’s deep respect for the land and a wish to build something beautiful that reflects the surroundings.

Most of the resources used to build the Inn at Newport Ranch come from the ranch or nearby areas. We are fortunate to have stunning redwood and stone on the ranch. There is a quarry on the north end of the ranch, as well as seemingly endless redwood forests.

What was not readily available on the property was found in surrounding environs, as Mendocino County is rich in natural resources that resonated with Will and his aesthetic. The inn is a property that you really don’t need to leave to fully experience the Mendocino coast. Talk about this.

General Manager Blair Foster: We are proud to be stewards of such a diverse and naturally resource-rich property. One of the largest privately held coastlines in California, this ranch’s microclimates range from old growth redwood forest to coastal terrace prairie. To say that the ranch is a diverse property is an understatement of magnificent proportion.

We are constantly discovering new attributes of the ranch that thrill and titillate the senses and leave us with a profound gratitude for the power of natural beauty to excite and soothe the soul. The ranch is a constant source of serenity and awe. The Inn at Newport Ranch Nick Z How have your former jobs at fine dining establishments prepared you for your current role at the inn? How much are you foraging from the grounds and how much are you growing? Executive Chef Patrick Meany: My last two jobs, Stone and Embers and Harbor House, are the ones that I lean on the most for what we’re doing here at The Inn at Newport Ranch.

Thoses experiences of cooking with live fire products that we grew or foraged ourselves are hugely helpful here. The only produce we’re currently using that we don’t grow ourselves is fruit and mushrooms, so most of what we use comes from the property. Most of what we forage we use as garnish or in our long-range ferments: kombuchas, vinegars, syrups, salts, shoyus and misos.

What’s the inspiration for the cuisine and the new tasting menu? Executive Chef Patrick Meany: The inspiration for the current menus and the overall cuisine is a reflection of where we are on the Coast and the seasons. We live on the same property where we grow and forage the ingredients, so we have a connection to the seasons that is real, and we hope to show that authenticity to our guests through the food. Chef Meany foraging Nick Z What excites you most about your new role as Executive Chef at the Inn? Executive Chef Patrick Meany: Having the opportunity to create a program that utilizes the land, to grow our own vegetables and build a larder from that is exciting.

To forage from the property to build flavors is very exciting and very rewarding. Follow me on Twitter or LinkedIn . Check out my website or some of my other work here .

Chelsea Davis Editorial Standards Print Reprints & Permissions.