Gourmet BBQ on California's North Coast

It was a day of variegated culinary indulgences that began with a spectacular vegan breakfast at the Stanford Inn in Little River, continued with a mushroom-dish, wine, and beer tasting at Camp Mendocino in the middle of the redwoods (this was the Beer, Wine & Mushroom Festival, after all) and sips of Port on the Skunk Train that carried to and from the cook-off, and almost ended with amazing brisket and pulled pork at The Q in Fort Bragg--a true "joint" with high-end preparations of barbecue classics (a labor of love by the chef of the acclaimed Cafe Beaujolais in Mendocino). "Almost" because we did some more wine tasting back at our B&B before heading out to catch a play at the Mendocino Theatre Company.

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by Derk Richardson
AFAR Editor
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