As we reflect back on the last 20 months, it is easy to focus on the challenges we have faced individually and collectively. It doesn’t take much to remember the hardships that COVID-19 has brought to each of us, but as we approach Thanksgiving, let’s think about the ways that our lives have been impacted positively in these times.

Families haven’t spent this much time together in decades! Many families made the most of it by working on projects together, doing home improvement, learning new skills, and building roller coasters in their backyards. Technologies grew and evolved rapidly to allow us to communicate more effectively with friends, family and co-workers. Business technology has made it easier for consumers and businesses to interact. People moved away from crowded cities to give their families space. Many people learned that they can do their jobs effectively from anywhere in the world and chose to find comfortable and secluded places to enjoy lockdown. 

The Nick’s Cove crew was honored to be the home away from home for people looking for a clean and safe place to quarantine. We are so thankful that so many people truly consider Nick’s to be their second home.

As we enter the season of Thanksgiving, we hope that you will consider joining us for a meal. We are open until 5pm on Thanksgiving to give our crew time to spend with their families. Our delicious Thanksgiving special includes a traditional turkey dinner with mashed potatoes, gravy, green beans, & cranberry sauce. Spiced pumpkin mousse will top off this satisfying meal. All of our normal counter service options will be available as well.

One of the best ways to experience Tomales Bay is from the seat of a kayak. Close proximity to the water and minimal disruption to the natural environment allow for a unique perspective into this stunning ecosystem. Blue Waters Kayaking allows paddlers to get up close and personal with the phenomenon of bioluminescence. Bioluminescence occurs when tiny microorganisms called dinoflagellates are disturbed by fish or other underwater predators. Schools of fish and their seal predators bump into these tiny creatures in the water causing them to emit a tiny flash of light leaving behind a cloud of glowing phosphorescence.

Viewing these natural light shows requires both the sun and moon to be set. Blue Waters Kayaking takes out evening tours on nights when it is likely for bioluminescent events to happen. Kayaking excursions leave from Miller Boat Launch next to Nick’s Cove. Come in and join us for a fresh and delicious seafood dinner before heading out to enjoy the natural beauty of the Tomales Bay.

Sometimes only locals know the best kept secrets: a hidden swimming or fishing spot, the best boutique wineries, or the best restaurant that’s off the beaten path. While Nick’s Cove may not be the best kept secret, it certainly has one little gem available that much of the public may not know about. I’m talking about a part of many people’s childhood summer adventures and a staple of camping trips: S’mores! With fluffy handmade marshmallows, buttery handmade graham crackers, and local Tcho chocolate sometimes the best memories are newly made. You can take them to-go, or enjoy them in one of our 12 cottages, each with their own wood-burning stove. Now the only question left is whether you keep the secret or tell your friends!

Dustin Moore

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PS: Until Marin County lifts mask restrictions, we are not allowing fires in the restaurant fireplace or the boat shack fireplace to encourage masking whenever not at a socially distanced table.

PSS: Nick’s Cove donates $5 from each sale of handcrafted S’mores to the Mentor Me program based out of Petaluma.

As the days and weeks of sheltering in place start to run together, we know it can become difficult to feel creative and come up with new ideas for what to eat and drink at home. Since the days are becoming longer and warmer, why not break out your copper mugs and try something new at cocktail hour this week? Here is our very special recipe for our Nick’s Cove Moscow Mule.

What sets our Moscow Mules apart from the rest is our homemade ginger syrup which is spicy and fresh and there really is no comparison to that bottled ginger beer which can be a little dull and/or sweet. This one packs a punch!

Our recipe calls for citric acid and lemongrass, two things that you might not have on hand. Feel free to use lemon zest instead of lemongrass and Country Time lemonade powder or lemon juice for the citric acid. Having citric acid on hand is very handy for amping up the acid in cocktails when you run out of fresh citrus, so consider picking some up and adding it to your bar arsenal!

Makes 2 cocktails

For the ginger syrup:
½ lb peeled fresh ginger, roughly chopped
1 ½ cup agave syrup
1.5 oz citric acid (or 1/3 cup lemon juice, or 1 scoop country time lemonade powder)
1/2 cup of chopped, fresh lemongrass (or finely grated zest of 3 lemons)
Finely grated zest of 3 limes

For the cocktails:
4 oz vodka, such as Hangar 1
About 1 ½ cups crushed ice
1/2 cup club soda
juice of one lime
6 dashes angostura bitters
1/2 lime cut into 2 wedges

To make the ginger syrup, in a blender, combine the ginger with 1 cup water. Blend on high speed to a smooth puree. Transfer the puree to a small saucepan. Add 1 cup water, the agave, citric acid, lemongrass and lime zest and stir to combine. Place the saucepan over medium heat, and bring to a simmer. Reduce the heat to maintain the simmer, and cook until the mixture begins to reduce and become syrupy, about 15 minutes. Strain through a fine-mesh sieve into an airtight container, discarding the solids. Let cool to room temperature, then transfer to the refrigerator until ready to use, up to 1 week in advance.

To make the cocktails, divide the vodka between two copper mugs or other cocktail glasses. Fill the mugs with ice then add 3 tablespoons ginger syrup to each mug. Divide the club soda, lime juice, and bitters between the two mugs. Stir each cocktail once. Garnish each with a lime wedge and serve.

Cheers!
Wade

Social media marketing is not only an effective way for Nick’s Cove to communicate with our guests, but it is also fun and great for business! We’re so fortunate that we are part of a community of engaged travellers, foodies, and adventure-seekers who love Nick’s Cove; and we love seeing all of your photos of not only our property but also of Tomales Bay, West Marin, and beyond as your travels take you all over the world!

Our community on our social channels may be a bit smaller than some of the major tourism and travel accounts you might see on Instagram, but the difference is our engaged audience! We love reposting, responding to your comments, and answering your questions on social as it’s important for us to hear your feedback, and we want to make sure you realize how important each and everyone one of you are to us.

We also want to keep it fun for our community and experiment with ways to give back, create memorable experiences, and promote other amazing businesses in West Marin. So stay tuned and be sure to follow us at @nickscove on Instagram and Facebook because we have some exciting giveaways and contests in store this year. And please keep tagging us in your photos as we enjoy seeing how you experience Nick’s Cove!

Lisa T.

Nick’s Cove features a unique selection of house-crafted cocktails that change seasonally, and this winter is no different. This year we have a couple of fresh, inspired cocktails that drive home the warm, comfortable feel of relaxing at Nick’s Cove on a cold day. Being that I grew up in Cloverdale, the first frosts of winter always remind me of the Cloverdale citrus harvest and Citrus Fair; especially Meyer lemons, fresh oranges, and Granny Smith apples. The lemons and apples are featured in the first of our two winter cocktails.

Our first winter-inspired cocktail is the “Forbidden Fruit;” a bright, light and tart drink with a house-made Granny Smith apple puree, St. George Pear eau de vie, lemon, cinnamon and egg whites. The Forbidden Fruit is a balance of traditional winter flavors, leaving a lingering sensation reminiscent of wanting just one more slice of apple pie.

Our second is the Hog Island-inspired “Bore me to Drink” with a pork fat-washed Griffo  barrel aged whiskey and house made spiced brown sugar syrup. It is a savory Old fashioned-style drink that brings together winter and umami flavors for the perfect mesh of classic and modern.

Both drinks feature Petaluma Local “Bitter Girl” bitters: giving the drinks the small but beautiful touch of walnuts, juniper berry and honey. 

Come enjoy an afternoon delight with us at Nick’s Cove!