Along Northern California’s rugged Sonoma Coast sits The Sea Ranch Lodge, offering guests a chance to live in harmony with nature and the local landscape. This harmony is highlighted through the hotel’s culinary programming, where guests get to go out and forage in the surrounding forests, tide pools and coastal ecosystems, before indulging in the fruits of their labor.
The Sea Ranch Lodge recently launched a new program, Gastro-Driven Journeys, inviting guests to learn about and explore the local ecosystems shaping the destination’s dishes. Highlights of the culinary programming include:
Mushroom Foraging
During mushroom season, guests can join local forager guides from Ty the Fungi on expeditions to learn how to find, identify and responsibly harvest wild mushrooms.
“Uni Two Ways” Workshops
Embark on a multisensory journey exploring the ecological significance of the overpopulated purple sea urchin and its impact on kelp forests. Learn how to responsibly use harvested sea urchins to dye a Climate Beneficial Verified Beanie. Afterwards, taste house-made uni specials from Chef Ryan Seal at The Sea Ranch Lodge kitchen.
Fermentation Workshops
This spring, join farm manager Katrina Coffman for a lesson on preservation techniques rooted in coastal culinary traditions, including pickling, koji and wild fermentation starters.
The Sea Ranch Farm
The Sea Ranch Farm is the heart and soul of the property. The farm uses regenerative ranching and farming practices to provide fresh, healthy and sustainable food for visitors. Locals and guests alike are invited to explore the farm on tours, edible garden walks and forest hikes every weekend.
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