For the 8th year in a row, Mendocino, CA is celebrating two of its best regional culinary ingredients: crab and wine.  Running from December 26, 2006 through February 28, 2007, the Mendocino Crab and Wine Days combines the height of the crab season with the bounty of the nearby Mendocino wineries.  Events include crab cruises, "dock sessions", and crab cooking classes.  For the "dock sessions", freshly caught crab is cooked and tasted on the dock while you enjoy wine from local wineries. 

In addition to these events, crab samplings and special crab dinners from Mendocino restaurants and nearby winemakers abound during the festival. Examples of these events include an evening of crab inspired dishes by Executive Chef Charlie Fore of Brewery Gulch Inn on January 20th.  This dinner will feature several crab course paired with Anderson Valley wines from Navarro Vineyards.  Another crab focused dinner will be on February 23rd when Executive Chef Alan Kantor at MacCallum House Inn hosts an evening of Cajun cooking . 

As a sneak-peak into the culinary fare to be available during the Mendocino Crab and Wine days we present the MacCallum House Inn "Dungeness Crab and Shaved Fennel Salad with Satsuma Tangerines".  This salad provides a light and refreshing start for any meal.  For the wine, Chef Alan recommends serving the regional Patianna Organic Vineyards 2004 Sauvignon Blanc.  

Dungeness Crab and Shaved Fennel Salad with Satsuma Tangerines

by Chef Alan Kantor, MacCallum House Inn Mendocino, CA

Serves 8 appetizer portions

• 1lb freshly picked Dungeness crab meat
• 8 Satsuma tangerines
• 1 small fennel bulb, with leaves
• 1/2 cup extra virgin olive oil*
• 1 head radicchio di Treviso or 2 heads Belgian endive
• Sea salt and freshly ground black pepper to taste

Peel and break Satsumas into sections. Cut fennel bulb in half from top to bottom. Lay flat side down on cutting board and slice paper thin from top to bottom. Chop 2 tablespoons fennel leaves coarsely. Reserve 1/4 cup olive oil. Fold together all ingredients, except radicchio and reserved olive oil.

Lay out radicchio leaves on eight plates; place salad on leaves. Drizzle with remaining olive oil.

Gratin of Yukon Gold Potatoes with Dungeness Crab & Cypress Grove Midnight Moon Goat Gouda

by Chef Alan Kantor, MacCallum House Inn Mendocino, CA

Serves 12

• 3 pounds medium-sized Yukon Gold potatoes
• 2-1/2 cups milk
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves, chopped
• 1-1/2 teaspoons chopped garlic
• sea salt and white pepper to taste
• 1/2lb Cypress Grove Midnight Moon Goat Gouda, coarsely grated
• 1lb Dungeness crabmeat
  

Preheat oven to 450º.  Slice potatoes into rounds in food processor or by hand to an even thickness, 1/8” approximately.  Place potatoes in a thick-bottomed saucepan and add milk, cream, thyme, and garlic.  Simmer, stirring often, 
until potatoes are tender. Season to taste with sea salt and pepper.

Pour into 11” x 9” pan or pan of equivalent size. Spread crabmeat on top and sprinkle with grated cheese. Bake in preheated oven for approximately 15 minutes or until golden brown on top.

For more information

• Mendocino Crab & Wine Days
• Brewery Gulch Inn Crab & Wine Dinner 
• MacCallum House Cajun Dinner with Dungeness Crab