Larrupin Cafe

I spent the weekend in Northern California and enjoyed another fabulous dinner at Larrupin Cafe in Trinidad. This cozy, little out-of-the-way restaurant is just off Highway 101 about twenty miles north of Eureka.

They don't advertise (I couldn't even find their number in a local phone book) and they don't take credit cards ... but none of that matters because they have big, thick Oriental rugs covering all of the tables and that, coupled with the warmth and friendliness of the staff, gives this little place a sumptuousness that is hard to match.

First things first and, at Larrupin Cafe, that means their complimentary appetizer tray; apples, duck liver pate, chutney, crackers, cucumber with lox and of course a side of their famous Larrupin Mustard Dill Sauce.

The rest of the meal consisted of mouth-watering offerings (created from organic and mostly locally-procured ingredients) such as artichoke stuffed chicken breast wrapped in phyllo dough with roasted winter squash, grilled portobello mushrooms with Manchego on baguette, and butternut squash filled ravioli.

Everything was amazing, but, in my opinion, the portobello/Manchego/baguette combination was truly inspired. I'm planning on trying to put together a reasonable facsimile to offer as a

Thanksgiving hors d'oeuvre.

So, if you ever find yourself near the Humboldt Coast don't miss Larrupin Cafe.

Stay in one of the cabins along Patrick's Point Drive that are withing walking distance of the restaurant and venture into "downtown" Trinidad in the morning to the Beachcomber Cafe for a fully loaded white chocolate mocha and the "Trinidad Special" bagel (it uses Larrupin's famous sauce!). Stay and drink out of their cups ... but make sure to bring your own if you want coffee "to-go". There is not a disposable cup in the place --

-- but they'll happily sell you a Mason jar with a lid for $1.

Well, my pressure canner was all neatly tucked away for the season when, on November 1st, I suddenly found myself face to face with one hundred full size jack-o-lanterns.

How they came to be mine is a long story, but I can share that they are organic and were purchased from the Boise Co-op for about $8.00 per pumpkin and weighed over 1000 lbs. en masse when they all still had their guts. (Are you doing the math?)

So I, with the help of extended family, have been chopping, roasting, pureeing and canning.

We've been at it two nights and still have wagon loads to go.

Stay tuned for a bevy of ramblings about recipes with names like Black-Bean Pumpkin Soup, Fettuccine with Shiitake, Pumpkin, and Mascarpone and Pumpkin Cheesecake with Bourbon Sour Cream Topping.

Or ... check them out yourself and let me know what you think.

That is, if you can find canned pumpkin. There's a shortage, you, know.

(Hmmmmmm .... do I smell a business opportunity with Thanksgiving right around the corner?)

P.S. That is a meyer lemon in the foreground. And, yes, it is local. Another Idaho's Bounty find. Can someone please figure out how to grow avocados here? Please? Please?

Fish Phone

Hey!

Check out Blue Ocean Institute's free Fish Phone service.

"To find out about your seafood choice, text 30644 with the message FISH and the name of the fish in question/ We'll text you back with our assessment and better alternatives to fish with significant environment concerns."

How cool is that?