Jeff and Joan are true visionaries with the creation of The Stanford Inn and Ravens Restaurant. Their fine establishment embodies sustainable, compassionate and responsible living. The inspired recipes within these pages showcase how accessible and sumptuous plant-based eating can be. And now you can bring the sublime experience of dining at The Stanford Inn into your own kitchen. From inspired gourmet dishes to wholesome comfort food, there’s something here for everyone—and it’s all amazingly delicious and cruelty-free!
— Jenny Brown,
co-founder & executive director of Woodstock Farm Sanctuary and author of The Lucky Ones: My Passionate Fight for Farm Animals
From one of the most magical places on earth comes the cookbook every guest has been waiting for. Whether or not you’ve stayed at Mendocino’s beloved Stanford Inn, you’ll be immediately transported to the seaside bed-and-breakfast with this collection of coveted recipes. Jeff and Joan Stanford have created a luxurious retreat unlike any other, and the food at The Ravens is on par with the best fine dining restaurants in the country. Now, everyone can enjoy the inn’s spectacular cuisine—from the Citrus Polenta and Ravens Caesar Salad to the Seasonal Wild Mushroom Crepe and my favorite dessert of all time, the Pecan Torte. If heaven exists in the form of a cookbook, this is it.”
— Colleen Holland, publisher of VegNews magazine
Finally, something different in the world of vegan cookbooks! While 30-minute weeknight meals have their place, sometimes you just want to roll up your sleeves and cook the comforting, delicious kind of food you’d get at a bed-and-breakfast. For that, Dining at The Ravens delivers—from homemade breads, to luxurious sauces and mains, to brunches you’ll want to share with friends—it’s all here. And it’s all healthy, whole, and compassionate. This is the kind of cooking I thought I’d never get to do again.
— Matt Frazier, vegan ultramarathoner and author of No Meat Athlete
The recipes in Dining at The Ravens are a perfect mirror to the experience of staying at Stanford Inn: comforting, familiar, magical, and delightfully surprising. The tantalizing array of tastes showcased in this book are diverse enough to seduce the most seasoned gourmand, yet simple and approachable enough to be enjoyed by new fans of plant-based cuisine. If you can’t make the life-changing trip to visit the inn in Mendocino, this book gives you a beautiful glimpse of the culinary genius and natural beauty there!
— Jason Wrobel, celebrity vegan chef and host of How to Live to 100 on Cooking Channel
There is no place like the Stanford Inn. Jeff and Joan have built an amazing business rooted in compassion, sustainability, and wellness, and I absolutely love visiting. This book is an extension of their ideals and vegan lifestyle, and the delicious recipes show that living this way is enjoyable and enriching.
— Gene Baur, president and cofounder of Farm Sanctuary
When I stayed at the Stanford Inn by the Sea, everything was breathtaking: estuaries, gardens, forests, and fireplaces. But what made it truly remarkable was the food at The Ravens. I hope that one day you too will be able to visit this extraordinary place. In the meantime, the next best thing is bringing The Ravens to your home. The recipes in this book prove that indulgence and nourishment perfectly commingle.
— Joshua Katcher, adjunct professor at Parsons The New School, founder and creative director of BraveGentleMan.com, and editor of TheDiscerningBrute.com
Dining At The Ravens is a gorgeous collection of recipes that are full of brilliant colors, layers of deliciousness, and creative ideas making these dishes unique and totally mouthwatering. Perfect for the vegan cook who wants to impress their guests!
— Sam Turnbull, It Doesn't Taste Like Chicken blog
Dining at The Ravens is very highly recommended for personal, family, and community library Vegan/Vegetarian cookbook collections.
— Wisconsin Bookwatch