Nick's Cove

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Stories from the Coast - The Nick's Cove Blog

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Outdoor Activities

I have been the general manager at Nick’s Cove for over two years, but I have had the pleasure of growing up in Marin County my whole life. I grew up in Novato which is only a short thirty-minute drive to the coast and I have fond memories of dining at Tony’s Seafood and Nick’s Cove as a child. For those visiting from out of town, Marin County is perfect for outdoor enthusiasts and food lovers, and I love when guests at Nick’s Cove ask me to suggest local outdoor activities for them to enjoy. Here are a few recommendations for an amazing outdoor adventure:

Dillon Beach

Located just about 8 miles north of Nick’s Cove, Dillon Beach provides a great dog friendly space for a family outing! Dillon Beach holds a special place in my heart because I proposed to my wife there! We now have a two year old son that we love making new memories with at Dillon Beach. It will forever be our go-to spot on the coast for a day of family fun!

Bioluminescence Kayaking Tour

Do you remember the shiny algae in the ocean from the Disney movie Moana? Well, you have the opportunity to experience the magic right here on Tomales Bay! For those of you who are not familiar with Bioluminescence, it is the production and emission of light by a living organism. Blue Waters Kayaking hosts tours that launch right next door to Nick’s Cove at Miller Boat Launch, and the guides are very friendly and super knowledgeable. They teach you the basics of kayaking from start to finish so no need to have previous experience. The tours are usually scheduled in the evenings, preferably on moonless nights, to be able to enjoy the full effect of the bluish white flickering lights in the water. Last year I was able to participate in a tour with some buddies of mine and let me tell you, it did not disappoint!

Sailing

You may also charter a sailboat that departs right next door to Nick’s Cove at the Miller Boat Launch! Tomales Bay Sailing offers customized tours for up to six passengers on about a 22 ft. catamaran where you will be able to enjoy abundant wildlife and scenic landscapes. The captain, Brett, is a longtime friend of us here at Nick’s Cove. He will make sure to provide you a spectacular and safe fun-filled voyage!

Hiking

My favorite hike in the area is up to Alamere Falls. Just about 30 miles south of Nick’s Cove on the Pt. Reyes National Seashore, you can enjoy a rare 40 ft. waterfall that flows directly into the Pacific Ocean! These stunning views of the ocean are well worth the hike totaling 8.4 miles there and back. The trail begins at the Palomarin Trailhead in Bolinas. This picturesque opportunity is not one to be missed!

I love to be able to call the Bay Area my home. I now live about forty-five minutes from the gorgeous California coast and I consider it a true blessing. If you are ever travelling along Hwy 1 or have the opportunity to visit the area or have the opportunity to visit the area, I highly suggest you check out one of my recommendations to create lasting memories that will warm your heart for years to come.

Wade Nakamine
Nick’s Cove General Manager


The Croft News

Hello from the gardens at Nick’s Cove! Lots of folks have been asking me what we’ve been up to over the winter, and how the weather affects our daily work and the growing season. We’ve had a good amount of rain this year, with a couple of huge storms hitting us on the coast in the form of atmospheric rivers that bring tons of water all at once. After these big weather events, it’s generally too wet in the vegetable beds to work the soil, but we stay busy by turning our attention to other needs in and around the garden. Our crops grow slower in the shortened days of winter, and it gives us time to tend to the perennial ornamentals and herbs on the property. We also try to get any repairs and projects out of the way. Now that it’s Spring we’re ready to hit the ground running!

Winter was a time for reflection and planning. Notes and data from last year’s crop plan are distilled into useful information that will help up lay out the coming year. With this information, I will make adjustments in our timing and crop quantities. I also sat down with the chef to create a timeline of the seasonal changes that will be reflected on the menu. We went through a handful of seed catalogs together and will select new varieties and vegetables that will suit our menu concept and the Croft’s growing parameters.

In January, I got the opportunity to attend the 39th annual EcoFarm Conference in Pacific Grove. The event, put on by the Ecological Farming Association each year, is a three day gathering of farmers, educators, agricultural scientists, industry product and tech specialists, an environmental advocates and professionals. The conference consists of workshops, events, and keynote speeches. It provides information, tools, and resources to those who work to reduce the environmental impact of farming practices and provide an alternative to the destructive practices of industrial agriculture. It was a great way to connect with other farmers, and learn what practices are being successfully implemented elsewhere on a similar scale. I learned a ton about soil health and ecology, and it was a great way for Nick’s Cove to continue its commitment to a sustainable approach to sourcing our food.

I’m also excited to share that we’ve currently installed some growing tunnels in the Croft that will make our garden more productive then ever. The increased heat inside these tunnels will give us more fruit in the summer and allow us to grow longer into the winter. Be sure to visit our garden and follow us on Instagram @NicksCoveCroft throughout the year to check our progress!

Brendan

Rainy Day Indulgences

No excuse necessary – rainy days on Tomales Bay are best spent inside snuggled up with your special someone in front of the warm fireplace. In spite of our recent dry years, sometimes Northern California acts like the rest of the world and gets typical winter weather, complete with clouds and rain. These are the days you want to be at Nick’s Cove – our wood-burning stoves, warm comfy beds and huge soaking tubs all add up to the perfect getaway where the outside world doesn’t intrude and you have nothing more to think about than what movie you’ll watch next. Here are two favorite ways to indulge this winter:

Let go of the guilt and be lazy. Yes, we just celebrated the New Year, and yes, we all made resolutions about how we’ll be good and work out and eat healthy, but it’s okay to throw that out the window and treat yourself to a rainy day getaway. Rainy days at Nick’s are perfect – they were designed to be an indulgence of the most wonderful sort. Start your day with the plan of not leaving the room if you can. Have some coffee and fresh pastries delivered to your room in the morning and add a mimosa to boot. Then it’s back to the bed – yes, we encourage you to spend a lot of time in bed – what’s the point of renting these luxurious cottages if you don’t get the most out of it?

Or bring the spa day to you. Yes, this is possible at Nick’s Cove! A private couples’ massage can be arranged right in the comfort of your own cottage. It’s best to call the innkeepers prior to your stay to make sure we have masseuses available, then they will provide the setup and breakdown so all you need to think about is relaxing with your special someone.

Warmly,

 

 

 

 

Oyster Bar is Now Open!

Those pesky April showers are finally over and I cannot tell you how excited we are here on Tomales Bay! Although we do love the rain and know it’s very important for our thirsty state, we at Nick’s Cove are thrilled that the sunshine is in full effect and the days just keep getting longer. Summer is a perfect time to hit the coast for cooler weather when it’s unbearable inland, and what better way to cool off than with an iced cold beer in one hand, and a platter of fresh oysters in the other?

May is the month we officially open our outdoor Oyster Bar on our Waterfront Lounge. It’s open on Saturdays and Sundays from 12:00 – 4:00 pm and there are no reservations required, so come enjoy the sunshine at your own leisure!

Cheers!

 

 

 

 

Figs for Fall

Fall is almost here, and it really is tied with summer as my favorite season. I just love apples, pears, quince, and figs, and the comfort that warming spices like cinnamon and cardamom bring to many fall desserts.

img_5287I have so many ideas for the fall dessert menu at Nick’s, but I can’t put all of them on the menu at once! Since figs have the earliest (and the shortest!) season of all the fall fruits I love, they will be my primary focus. My newest dessert that is going on the menu today uses black mission figs, honey, balsamic vinegar, and Bellwether Farms sheep’s milk Greek yogurt. I am also a little bit in love with Bellwether Farms— their sheep and cow cheeses continually blow me away, and their Greek yogurt is perfect for this dessert: thick, creamy, tangy, and so silky. It’s a beautiful match for the sweet honey, tart vinegar, and juicy figs.

This will be one of the first desserts I’ve ever made that will embrace my Greek heritage. I’m really proud of my family’s Greek background and I am excited to finally have the opportunity to showcase it here.

Cheers,

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Soup

Rainy weather always calls for soup on the coast.  We are rotating through fresh soups!
Come see us, but if you can’t…

Pimage1orcini & White Truffle Cream

1# dried porcini mushrooms
1 oz. Italian winter white truffles
1/2 gallon cream
2 qts. yellow onion
2 qts. leeks
1 qt. celery
4 cloves garlic (chopped)
20 oz. white wine
6 qts. rich mushroom stock (dried mushrooms brought to a boil and soaked 24 hrs.)
2 bay leaves
1 pint jasmine rice
fresh nutmeg to taste
kosher salt to taste
2 bunches chopped fresh time
black pepper to taste

Heat olive oil in a large pot; add the mushrooms, onion, celery and leeks
and sweat over low heat 5-10 minutes.  Add the garlic and cook another 2-3
minutes.  Add the white wine. Cook 5-10 minutes.  Add the mushroom stock,
bay leaves, and rice and simmer 30-45 minutes.  Add all other ingredients
and puree.  Shave truffles over soup and serve.

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2016 … Time Flies

unspecifiedIt is hard to believe that it’s January 2016 … the past year has flown by with such elegance and grace. Looking back at 2015, it’s very clear that it was the best year to date for Nick’s Cove. For example … the multitude of seriously happy guests who were quite generous with their kind words was plentiful (and oh-so-appreciated); a few exciting awards for our restaurant and cocktail program; the introduction of new and exciting offerings for our guests (sailing and tug boat); watching the Croft grow (literally and figuratively) and then reaping our rewards as guests enjoyed eating what they just saw growing in the garden; watching and experiencing the creativity and cohesiveness of our management team; and while, yes, I did feel a twinge of guilt for enjoying all the gloriously sunny days we had during the winter, the weather was insanely indulgent!

We are all blessed to work at such a fantastic property, where the backdrop of our “office” is the amazingly, unspoiled Tomales Bay and the surrounding Point Reyes National Seashore. I really don’t think it gets much better than this. If you have yet to experience the natural beauty and serenity of Tomales Bay and Nick’s Cove, please take a drive and visit us … you will be glad you did!
Cheers and Happy New Year!

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Red-Legged Frog

Did you know that the California red-legged frog was declared the state amphibian this red legged frogyear?  The California red-legged frog is an IUCN vulnerable species and this decision highlights the importance that California places on the frog’s preservation.  This frog has lost much of its original range but remains common along the coast, including here at Nick’s Cove. We place a lot of care and importance on our little buddies and protecting their habitat. They can be seen in the creek that runs through our property and enjoying shady spots up in The Croft. To learn more about our new state amphibian please visit: http://www.fws.gov/arcata/es/amphibians/crlf/crlf.html

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Shrubs

A shrub is a fruit-flavored vinegar that can be enjoyed in cocktails and adds a refreshing, tart dimension with every sip. It can also be enjoyed by stirring some into soda water for a sweet and sour thirst quencher. 

Americans first used shrubs in the 18th century as a way of preserving fruit; today, they’re used in cocktails, dressings, or to flavor your soda or mineral water. Made correctly, a shrub is the right balance of vinegar, fruit and sweeteners. Shrubs last for up to six months, so it is a great idea to turn passing fruits into shrubs. Here is a recipe for you to try at home. Remember, you can always substitute different types of fruit, vinegar, and sweeteners.

QUINCE SHRUBShrub

1 cup peeled, chopped quince
½ vanilla bean
1 cup apple cider vinegar
1 cup granulated sugar

Sterilize a 1-quart jar by submerging it in a pot of boiling water for 5 minutes.  Place the quince and vanilla in the jar. Heat the vinegar just to a boil and pour it into the jar. Cap the jar tightly. Store the jar in a cool dark place, for at least 4 days, shaking it daily. The longer it sits, the stronger the flavors will be. Strain the vinegar through a strainer, cheesecloth, or coffee filter. Combine the vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool. Pour into the original, re-sterilized jar or another sterilized jar or bottle.

Store the shrub in the refrigerator for up to 6 months.

Cheers!
danny

 

Karma

Fish 2015About six months ago I noticed that our favorite Nick’s Cove icon was looking a little tattered and weathered. I mean, it HAD been keeping a watchful eye on our guests for about the past 10 years and was most certainly ready for a make-over.

Our maintenance crew carefully removed him from his perch at the entrance to our pier. He received a good cleaning and a fresh coat of paint and was proudly re-hung with stainless steel chain so as not to have rust drippings down its side any longer. And he was happy … our fish.

Until he was gone.

Someone snatched him away from his home and moved him to someplace unfamiliar, hidden, unfriendly, a place where he is most definitely lonely.

He’s used to greeting 1000s of people each week, watching the birthday parties, the proposals, the children, Santa Claus, and even occasionally being asked to be a part of the many, many intimate weddings celebrated at Nick’s Cove.

We all miss him and hope that whomever stole him realizes that it was wrong and that when you take something that doesn’t belong to you that something bad will happen. Maybe not today … maybe not tomorrow but you will meet karma … It’s just a matter of time.

If you are reading this and you have our fish, please bring him back so he can go back to his rightful spot – it’s the right thing to do.

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photography by Frankie Frankeny, Cindi de Channes, Val Atkinson
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