Owner Jeff Stanford and Kitchen Director Sid Garza-Hillman demonstrate how to make Ravens’ Signature Sea Palm Strudel on Good Day Sacramento.
Jeff Stanford, owner of the Stanford Inn Eco-Resort, recently appeared on the Green is Good radio show on iHeart Radio. Check out his discussion with host John Shegerian on the latest green initiatives he’s focusing on: http://greenisgoodradio.com/2014/06/creating-ideal-eco-resort-stanford-inn-jeff-stanford. Learn more at GreenIsGoodRadio.com.
“This ultra-chic eco resort sits along Northern California’s fabled Mendocino Coast. An intimate Inn that’s holistically oriented, at its heart is a combination of high style and exquisite cuisine. The biointensive organic garden provides the produce – and the basis for the Inn’s Ravens’ Restaurant, which features gourmet vegan cuisine (except breakfast). Cooking classes here are vegan focused and are specialty driven (ie “vegan baking and desserts”).”
Ethnic Inspirations: El Salvadoran Night at Ravens Restaurant Join us at our Award-Winning Ravens Restaurant for our Weekly Ethnic Inspirations Night. Beginning in June, through the month of March, we will feature a delicious El Salvadoran inspired menu and HALF-OFF all cocktail and beer every Wednesday. El Salvadoran Menu: Pupusas (handmade thick corn tortillas): one stuffed with…
“Abundance from the certified-organic herb and vegetable gardens also inspires meals at Ravens, the inn’s acclaimed vegetarian restaurant. Ravens sustainable fare fosters innkeepers Jeff and Joan Stanford’s devotion to vibrant health and mindful living. Jeff collaborates with Ravens’ [team] and certified nutrition consultant Sid Hillman to serve nourishing and deliciously innovative cuisine.”