Forager’s Feast

It started with the sound of glasses clinking and laughter spilling out onto the beer garden. The evening air was soft, the tables were full, and for a few hours, it felt like the whole community had pressed pause to simply be together. That’s what our community dinners are about—coming together over what’s grown, gathered, and crafted right here in our corner of the world.

So much of this meal began long before guests arrived. The chanterelles were hand-foraged by Sam Stafslien, who couldn’t make it to the dinner—he’s happiest deep in the woods, collecting what the forest offers—but his harvest filled nearly every dish. And the berries came from Karin Best, whose knack for finding the sweetest treasures of the season gave the evening its color and brightness. Their work, their love of this land, became the foundation for everything that followed.

Once inside the newly transformed taproom, guests were encouraged to pause and capture a memory at our new D. Perkins Events backdrop—a stunning fall display designed by Datso that framed the evening perfectly. It quickly became a gathering spot where friends reconnected, strangers shared smiles, and the first stories of the night began before dinner was even served.

This was our second community dinner, and we took everything we learned from the first—guest feedback, team ideas, and a few creative sparks—to make the night flow even smoother. Guests entered through the beer garden, greeted with a gorgeous purple elderberry cocktail while they waited to check in. Made from berries hand-collected by Karin in Montana and transformed by our in-house beverage coordinator, Eric Spencer, into a rich syrup, the drink shimmered with lemon, vodka, and soda water—a taste of the season in a glass.

Between each dish, the rhythm of the room changed—conversations grew louder, laughter spilled further, new introductions were made. Maybe you came with someone you knew, but by the end of the night, you’d probably shared a story with the person to your left, or passed dessert to someone you’d just met.

Each course built on that sense of place and season:

Arancini made from risotto and local chanterelles, crisped golden and resting on wild herb aioli.

Local greens tossed in a raspberry vinaigrette made from Karin’s foraged berries, with edible blossoms, toasted pecans, and microgreens.

A velvety Chanterelle Velouté, finished with a parmesan crisp and a drizzle of thyme oil

Chanterelle Risotto and Duck Medallion, paired with Karin’s spiced plum sauce—earthy, rich, and a little surprising in the best way.

And for dessert: apples from an abandoned orchard, tucked into puff pastry with brie, cider caramel, and candied walnuts. Paired with a playful apple cider “white Russian,” it was autumn in a glass.

Our food runners—students from Academy of the Redwoods, many serving their first event—moved with focus and excitement. Their energy was contagious, a reminder that every great meal is also a collaboration between generations.

Photographer Anna Rogers captured the night in her signature way—quiet moments, soft light, and that glow that happens when people are truly present. Her photos hold what words can’t: the warmth of the candles, the blur of a smile mid-laugh, the feeling of being part of something real.

Our next dinner will be held on November 21st, and it’s going to be something truly special. We’ll be unveiling our Distilled Peach Brandy and Peach Sour Beer, aged three years in oak from local peaches. And this time, we’re collaborating with our friends at Swell, a new eatery right here in Shelter Cove. Owners Brook and Justin are like family to us—because that’s how we do it on the Lost Coast: together.

Events like this remind us why we love this place. It’s not just about food or drink—it’s about belonging. About sitting shoulder to shoulder and realizing how lucky we are to live in a community that still gathers, still celebrates, still cares.