Little River Inn Winemaker Dinner
Little River Inn, Roederer Estate, Domaine Anderson and Toulouse
present a six-course Winemaker and Crab Dinner to Benefit the Mendocino Coast Clinics’ Outreach Programs “Outside our Walls”
Mendocino Coast Clinics thanks you for supporting Crab & Wine Days 2022 Fundraiser!
prepared by Chefs Marc Dym and Jason Azevedo featuring Arnaud Weyrich with wines from Roederer Estate & Darrin Low with wines from Domaine Anderson
Dungeness crab meat, lobster mousse, chive crème fraiche, caviar
Roederer Estate brut rose MV
sea urchin royal, peas, carrots, caramelized Dungeness crab
Roederer L’Ermitage 2015
Dungeness crab, Castelvetrano olive, blood orange, new potato, celery root remoulade
Domaine Anderson “Dach”, chardonnay 2018
Crab Aspic Intermezzo
Toulouse Vineyards gewurztraminer 2020
Halibut, crab, chanterelle duxelles wrapped in puff pastry, crab velouté, black truffle
Domaine Anderson “Pinoli” pinot noir 2018
Bruleed Bucheron, poached pear, Marcona almonds, brown butter shortbread, honeycomb, Manchego, Gorganzola dolce, dark chocolate & hazelnut pate
Roederer Estate L’Ermitage “Late Disgorged” 2003
Menu subject to change upon availability. No substitutions.
Five star chef Marc Dym was named Executive Chef at Little River Inn in 2006, after Marc and Cally (who is the fifth-generation Innkeeper) were married. Dym brings a modern twist to the classic American-regional cuisine of Little River Inn, garnering high Zagat ratings, including the Top Food Ranking for the entire country in 2012. Prior to moving to the Mendocino Coast in 1998, Dym toured the global restaurant scene from Texas and Pennsylvania to Antigua and Zurich. A chance to escape the presses of city living lured him to this secluded stretch of the northern California coastline, which he now calls home.
Wine Pairing - Roederer Estate
Arnaud Weyrich began his career at Roederer Estate as an intern after he graduated in 1993 from the prestigious Montpellier school, “Ecole Supérieure d’Oenologie” with a Master of Science in Viticulture and Enology.
With a strong background in both viticulture and enology, Arnaud put his education to work during his internship. This experience was the start of a great relationship with Maison Louis Roederer, as he later returned to the company and today holds the title of Winemaker and Vice President of Production.
Meet Jason Azevedo, the Chef de Cuisine, of Little River Inn. Jason has worked and learned throughout the Northern California Kitchens, starting at his grandfather’s side, cooking crab feeds in Sacramento, Ca at the age of 8. Chef Jason is known for cured meats, sourcing the finest local ingredients, handmade pasta, and his dedication to the “craft” of cooking. Experience includes Executive Chef of Alaro’ Craft brewery, Chef de Cuisine of the Citizen hotel, and chef/owner of Testa Duro Salumi his own underground butcher shop, and catering company.
Wine Pairing - Domaine Anderson
A native of California wine country, Darrin’s fascination for being a winemaker began early, growing up in Healdsburg, working at his parent’s wine shop. This led Darrin to major in Enology and Viticulture at UC Santa Cruz and study abroad at at l‘Institut d’OEnologie in Bordeaux, France.
He followed his passion for pinot noir to Oregon’s Willamette Valley, then onto J, Grgich Hills and Flowers. An advocate for organic and biodynamic farming methods, Darrin brings these efforts to Domaine Anderson.