Meet the Chef: Patrick Meany, Stevenswood Spa & Resort
Stevenswood Spa and Resort - this contemporary property between Mendocino Village and Little River has undergone a major renovation, adding modern conveniences, an eco-friendly spa and new chef and menu.
The Restaurant at Stevenswood Spa Resort has long been recognized as one of Northern California’s best dining destinations. In fact, the Zagat Survey heralded it as the “Most Romantic Restaurant” in Mendocino County. This AAA Four-Star dining room takes full advantage of its rich agricultural surroundings as well as the many wineries from nearby Anderson Valley. With the addition of Chef de Cuisine Patrick Meany in 2007, The Restaurant at Stevenswood has raised coastal fine dining to sublime new levels.
Originally from San Francisco, Chef Meany’s passion for food and wine inspires him to create delicacies that fill a gastronomic void in Mendocino County. Having held positions with at San Francisco’s acclaimed Restaurant Gary Danko, as well as at Chase’s in South Lake Tahoe, the Sheraton Maui, and the Heritage House Inn in Mendocino, Chef Meany is poised to continue Stevenswood’s tradition of dining excellence and position the restaurant for an exciting, creative future. Meany finds his inspiration from young chefs across the country that are paving the way for experimentation and originality while maintaining the highest of standards. Ingredients for Chef Meany’s dishes come from local producers, including those from the nearby Stevenswood Ranch, and pair seamlessly with the range of wines from the area and throughout California. This Golden Truffle award-winning restaurant is also a part of the “100-mile Initiative,” a voluntary program in which members purchase their supplies, provisions, and ingredients from sources less than 100 miles away, whenever practical.
Staying true to his ideals, using only the finest and freshest organic ingredients, Meany has created a unique and flavorful menu that is the perfect marriage of Northern California bounty and Meany’s creative and spontaneous culinary style. Meany’s thoughtful New American style reflects the restaurant’s environmentally conscious sensibilities and dazzles the palate with cuisine unlike any other in the Mendocino area. For dinner, guests are treated to: Salmon Belly Rillette with Cucumber Consommé; Salad of Compressed Winter Melon, Dungeness Crab with Elderflower Syrup and Nasturtium; Sautéed Sea Scallops with Celery Root, Foraged Mushrooms and their Veloute; and Foie Gras Ravioli with Membrillo, Marcona Almond and Tarragon. Rounding out the options is a selection of gourmet cheeses and decedent desserts such as the Red Pear Nigiri with Cypress Grove Chevre and Apple Caviar as well as Pain Perdu with Stone Fruit, Maple Caramel, and Marcarpone Ice Cream-such finales are even better when paired with one of many after-dinner port and dessert wine selections available.
