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Foraging, Feasting and Fine Wine with Kevin O'Connor

30.08.24

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2 min read

The journey continues along the Anderson Valley. Part one saw Kevin escape the heat for Anderson Valley, stopping by vineyards and setting up camp. Now, follow Kevin as he uncovers the unexpected along Mendocino's misty shores and campfire feats.

Coastal aperitivo and foraging

The remaining Riesling from the magnum is packed away in a foraging bag along with a couple tins of fish and some remaining cheeses from lunch for coastal foraging mission. Sea palm, urchin and other edible seaweeds are immediately abundant in the bubbling pools along the rocks of the Mendocino Coast. A bluff of wildflowers and sea spray turns into one of the westernmost picnic spots in the continental United States. While edible seaweeds and urchins are gathered with big dinner ideas.

Marinated mussels, aged cheese, and crackers are enjoyed with Riesling,

Point Arena, Farmer's Market

The small coastal town of Point Arena has an interesting energy about it - a gathering of artisans and enthusiasts have all seemed to arrive here to create something special and offer their passions to the town. An amazing bakery, brewery and farmer’s market are all within a quick bike ride of each other and add a few extra treats to the camp supplies.

Campfire Dinner

Dinner for the last night at camp is a long and patient production with no time constraints other than the setting of the sun on the arrival of the moon. Gamay Noir and Syrah from Commune Regional Wines are cracked into to get things started around the fire.

Food and Wine Pairing

Commune Regional Wines was born out of a deep desire to understand a sense of place in California. From a French Colombard that'll make you rethink white wine to a Gamay that's pure joy in a glass, these aren't your average bottles. And the Syrah - it's a bit wild, a lot delicious and pairs perfectly with an indulgent steak night. Curious? Discover chef Kevin O'Connor's recipes and sommelier Tyler's wine pairings here.