TASTING MENDOCINO: THE VEGAN TASTING MENU AT MACCALLUM HOUSE

Nestled in the coastal village of Mendocino, where mist rolls in from the sea and gardens bloom like something out of a dream, the MacCallum House offers a quiet kind of luxury—one that whispers instead of shouts. While its historic charm, wraparound porches, and storybook gardens certainly enchant, it’s the food—particularly the vegan tasting menu—that leaves the deepest impression.

Created by Executive Chef Alan Kantor, the five-course seasonal vegan tasting menu is a study in refinement, restraint, and reverence for the land. It’s not listed on the standard menu, but those in the know ask for it—and are rewarded with one of the most memorable dining experiences in Mendocino. During our visit, the kitchen was supported by Sous Chef Aaron Welge, whose presence ensured each dish was executed with consistency and care. Chef Kantor, a graduate of the Culinary Institute of America, brings technical precision and a passion for clean, nourishing cuisine to the table. His menus are crafted entirely from organic, seasonal, and locally sourced ingredients, many pulled directly from Mendocino’s surrounding farms and forests. The result is a beautifully curated exploration of plant-based cuisine, rooted in place and season—earthy yet elegant, refined without ever feeling rigid.

A recent tasting began with a velvety Tomato Bisque, followed by a smoky Grilled Artichoke plated with finesse. The Field Lettuces course arrived like a palette of color and texture: sweet kumquats, roasted beets, crisp watermelon daikon, and spiced hazelnuts layered over vibrant greens, all dressed in a herbed red wine vinaigrette. Creamy avocado added richness, while a slice of warm sourdough toast on the side gave it both grounding and crunch.

The Saffron Risotto—golden, aromatic, and perfectly al dente—served as the heart of the meal, comforting and luxurious. Dessert was a Chia Coconut Parfait layered with grilled pineapple, juicy strawberries, and fresh kiwi: a tropical, refreshing finale that lingered beautifully on the palate.

Each course arrives with the kind of attention that makes you feel like you’re the only guest dining. Timing is precise without being rushed. Portions are generous but balanced. It’s clear that the kitchen views each plate not simply as food, but as a story—a sensory experience designed to connect you to the land and the moment. 

The setting itself elevates the meal even further. Whether you're seated in the light-filled sunroom, beneath twinkling garden lights, or by the warmth of a fireplace, the space invites you to linger. Just steps away in a separate room within the same historic building, the Grey Whale Bar serves seasonal cocktails and a curated wine list featuring local pours. It’s the perfect place to begin or end your evening—perhaps with a smoky mezcal spritz or a gin cocktail garnished with Mendocino-grown mint—as the sun dips behind the village rooftops. 

While the food is modern, the experience feels timeless. Maybe it’s the slow pacing, the
candlelit ambiance, or the palpable sense of history—this estate was originally built as a wedding gift in the 1880s, after all—but there’s something grounding about it all. What began as a private home became a bed and breakfast in the 1970s, and has since evolved into one of Mendocino’s most beloved boutique hotels. Still, its spirit remains unchanged: a place built for gathering, comfort, and deep nourishment.

At MacCallum House, dining isn’t just part of your stay—it’s the soul of it. The vegan tasting menu doesn’t just reflect the natural beauty outside the window. It captures it. And in a world of hurried meals and overproduced trends, this one offers something enduring: a slower, more intentional kind of luxury—rooted in nature, crafted with care, and remembered long after the last bite.