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The weather at Nick’s Cove has been tremendous! The flowers are blooming, the winds are softening and the water is warming.
Just last weekend there were children swimming in the water at our beachfront, outdoor RAW BAR!! There are times when it’s hard to not day-dream while at work!
Take a drive out this way and enjoy the serenity of this natural resource that is literally … right in your back yard!
See you soon!
In an effort to provide ongoing training for our staff, Restaurant Manager Dean Castelli, organized a staff-field-trip to a Nick’s Cove favorite: RADIO-COUTEAU! We drove the beautiful, windy road through the little town of Occidental and ended up just East of town in what used to be an apple processing barn! 
We were met by propietor and winemaker, Eric Sussman (second from the left) and his team: Davita, Matt, and Ross! Together, they provided us with an insider’s view of their entire operation.
They spoke of their wine, their process and their passion as we toured the winemaking lair!
We finished the tour with a tasting of the wines we currently have on our wine list.
Thank you Eric, Davita, Matt & Ross – We had a fantastic field trip!
In honor of our thriving artisan cheesemaking community in Sonoma and Marin Counties and to celebrate the 7th Annual California’s Artisan Cheese Festival, Nick’s Cove has a lot of cheesy-good-fun happening in Marshall!
To start, we will feature a weekly-changing dinner entree featuring a different local cheesemaker each week. And, we also have our Artisan Cheese, Please!
cottage special, complete with the best cheese and wine basket around!
March 3-9
Point Reyes Farmstead Cheese Company
WOOD FIRED WAGYU BEEF
cauliflower, point reyes blue mornay, cippolini onions and wagyu demi
March 10-16
DeBernardi Farm
SEARED LIBERTY FARMS DUCK BREAST
grilled radicchio, shaved two rock goat cheese, sonoma balsamic and preserved kumquat
March 17-23
Nicasio Valley Cheese Company
NICASIO SQUARE STUFFED KURUBOTA PORK
celeraic, braised shallots, new potatoes and apple demi
March 24 – April 2
Bellwether Farms
SEARED WAGYU BEEF SIRLOIN
bellwether carmody, cranberry asparagus, burgandy reduction & fennel puree
I do like a good vodka cocktail (shaken, not stirred) and well, some good healthy competition is good for everyone, right? If you add a good cause, like raising money for Literacy Works to the equation, it’s the trifecta of a good time!
Join me this Thursday, at the Petaluma Sheraton for Straight Up! A Charbay Vodka Cocktail Competition.
Our Nick’s Cove Crew will be there shaking up Charbay’s Green Tea Vodka in one of our signature cocktails for a good cause … and your votes!
We look forward to seeing you there!
Live music, casino games, costumes, good food, and fantastic cocktails – purchase tickets
I must admit that I have not been as diligent this year, as in years past, in my Academy-Award-nominee-movie-watching duties. But, that’s no reason not to celebrate the glamour and beauty of all things Hollywood! 
I will be at Nick’s Cove this Sunday to join in the festivities of our Nick’s Cove Oscar Night. Complete with red carpet, photos and complementary champagne the night is not-to-be-missed! Chef Austin is preparing a delicious menu for the evening and we will decorate our glass-decked patio and create theater-style seating for those who wish to enjoy the evening with us! Hope to see you there!
Some say Valentine’s Day is just a Hallmark holiday. Anyone who knows me knows I am a hopeless romantic; therefore I say, “So what?”
I love celebrating love and relish in the idea of a month-long excuse to spread the magic of Cupid’s Arrow. Apparently, I am not the only one who feels this way … During the Month of February our Nick’s Loves Love Package celebrates all things romantic: candle-lit dinners, handmade chocolates, relaxing bubble baths for two, warm crackling fires in our wood burning stoves, calm-inducing massages, delicious beds you won’t want to leave and breakfast delivered right to your bed each morning!
So, I say, bring on the romance and enjoy a quiet, romantic get-away with your loved one! http://www.nickscove.com/specialpackages.html
Cheers!
As the General Manager of one of the largest employers in West Marin, I believe it is my responsibility to contribute to the success of our community. Looking back at 2012, I am really proud that Nick’s Cove had the means to support several charitable organizations that help our community stay healthy. While I am most certainly committed to the success and health of Nick’s Cove, our employees and our guests I enjoy giving back to organizations that support so many who need it. Check out our “Giving Back” page on our website; I am certain the content will begin to fill in for 2013! Cheers! http://www.nickscove.com/givingback.html
What can I say – not only do we have beautiful scenery year-round, but this time of year mother nature really lets her hair down, turns on the sensuality and lights our sky on FIRE!
There are times when the sky is so spectacular that a communal hush takes place in our dining room as our guests and the employees take in the exquisite beauty … and then there’s the moments afterward where all you can hear is the shuffling of chairs as guests run to the Boat Shack to get a unobstructed photo!
In order to help you plan the best time to visit us, we have a special widget (for lack of a better term) on our website that links to a national database that updates the exact time of sunset in our area … you’re welcome!
The information is conveniently located on our dinner menu page!
As I sit at my desk looking out my window, I take in the scenery of our property and I find myself really seeing it for the first time in a long time. I scan over the garden, down to the cottages, the restaurant, over the red legged frog habitat area and finally I stop and fixate on that spectacular, unspoiled Tomales Bay. I watch the sun casts its shimmers on the tranquil waters … in one word: Breathtaking! While my responsibilities require me to be in many locations during a typical day, today, right now, I decided to steal a moment to reflect on 2012 and to smile about my visions for 2013.
Reflecting over 2012 I am grateful, first, for my fantastic husband, my amazing son and our health! 2012 was also good to us at Nick’s Cove; I am grateful for all the guests that visited us for the first time and … for all of our guests that returned! I also am most certainly grateful to have been given the opportunity to be at the helm of one of the most magical places on California’s West Coast. And, in this moment, I am taken aback that this is where I work!
Life is good at Nick’s Cove and I am honored to work with such a dedicated group of people that make it their mission every day to provide the best, most sincere hospitality to our guests.
Today is an especially spectacular day on Tomales Bay: My birthday! This morning, my son asked me if I was going to work today and I said, “Absolutely!” I drove here this morning with the windows down and the crisp sea air whipping around my car and I thought, “How lucky am I to work in such a beautiful location?” And, I get to work with a group of really talented people! Life is good…
Those who know me know that I am very picky about my desserts. When dining out, I really only like to select items that have either ginger or lemon as ingredients. Or, hand me a piece of homemade coconut cream pie and I’m in heaven!
Well, lucky for me our Pastry Chef, Gillian Helquist, makes one of my most favorite things … Fresh Ginger Cake. Made with delicious fresh ginger, this cake is best when warm! I hope you all have a fabulous Fall day as I will be enjoying some yummy Fresh Ginger Cake with a candle thrown on top for good measure! Cheers everyone!
Fresh Ginger Cake (makes one nine-inch cake)
4 oz. fresh ginger peeled and grated finely
1 cup mild molasses
1 cup sugar
1 cup grape seed oil
2 ½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp black pepper
½ tsp salt
1 cup boiling water
2 tsp baking soda
2 large eggs (room temperature)
Method
In a Small bowl combined the flour, spices and salt. Set aside. In a larger bowl combined ginger, sugar, molasses and oil. Pour baking soda into boiling water the pour it into the molasses mixture whisk to combine then beat in the eggs and finely whisk in the flour. Give the batter a few good beats with the whisk. Pour into a 9 inch cake pan that has been greased and floured. Bake 350* for 1 hour until the cake springs back.
Let cool ten minutes then release from the cake pan. This cake is moist and wonderful it keeps at room temp for 3 -4 days.
Serve with lightly sweetened whipped Crème Fraiche and Santa Rosa plums.
Plum Caramel Sauces
½ cup sugar
¼ cup water
½ cup plum puree
¼ t salt
Method
Start by cutting up 4-5 soft plums. Place then in the blender for 1 min to make the plum puree. Set aside
Place sugar and water in a small heavy bottomed pan and bring to a simmer. Cook until the caramel is dark amber and almost smoking. Carefully pour in the plum puree and cook over medium heat for 2 min. remove from heat and strain. Season with salt. The caramel sauce will keep in the fridge for 1 week. Bring to room temperature before using.
Slice 4-5 firm plums and toss them in the caramel the serve alongside the ginger cake with lightly sweetened crème fraiche
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