Mendocino Accommodations
mendocino bed and breakfast
Luxury Accommodations & Fine Dining in the Heart of Mendocino Village
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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


Wild Mushroom Winemaker Dinner


Dinner - Friday, November 5 • 6:30 Cocktails • 7:00 pm Dinner
Breakfast - Sunday, November 14

Don't miss our 10th Annual Wild Mushroom Winemaker Dinner with Executive Chef Alan Kantor, mushroom expert Julia Kendrick Conway from Assaggiare Mendocino and winemaker Greg Graziano. Book your favorite room now and make advance reservations for our most popular event of the year. $100 per person, not including tax and gratuity

Winemaker Greg Graziano, Chef Alan Kantor,
Wild Mushroom Expert Julia Kendrick Conway .


2010 Mushroom Winemaker Dinner Menu


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 Julia Kendrick Conway

When you ask Julia Kendrick Conway why she chose to leave a successful career in corporate America to run a small business in rural Northern California, the answer may surprise you.  Instead of the usual tale of seeking simplicity and down-sizing her life, Conway will tell you all about her passion for making good and wholesome food available to everyone.  “It’s more than learning how to cook,” she states, “it’s about connecting to the natural world that nourishes us all.  It’s about farmers and ranchers, and the land and the water.  It’s about the idea of sharing sustenance with those you care about in the context of a meal.  It’s about connecting with the rich cultural history that has been passed on to us through the foods we eat.”  She believes that eating feeds our souls as well as our bodies. “Food provides a context for our sense of place, our history, our lives and our relationships.”

Assaggiare Mendocino, a Taste of Northern California, is an advocate of local and artisan foods and provides a variety of services to both private and industry clients, including event planning and development, catering, culinary education, menu development and culinary tourism. 

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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