Perched on the rugged Mendocino coastline, the Harbor House Inn in Elk, California, is a sanctuary where food, farming, and natural beauty converge. At the helm of its two-Michelin-starred restaurant is Chef Matthew Kammerer, whose deep respect for the land and ingredients drives an extraordinary dining experience rooted in California’s bounty. 

Farmer Amy Smith oversees the Harbor House Ranch just a few miles away, cultivating the produce that fuels Kammerer’s hyper-local menu. Together, they create a remarkable partnership that highlights the flavors of Mendocino while embracing sustainability and connection to the land.

The CA GROWN team recently visited the Harbor House Inn to meet the team and learn of their work to put California’s incredible produce front and center, from having visitors do farm tours to eating hyper-local at the Harbor House Inn restaurant. 

Chef Matthew Kammerer: Crafting a Hyper-Local Culinary Vision

For Chef Matthew Kammerer, cooking is an art anchored in locality and simplicity. “I think, like most chefs, I got into cooking by accident. I needed a job in high school, so I just started washing dishes,” Kammerer shares. His journey through culinary school, international kitchens, and eventually California led him to embrace an ingredient-first philosophy.

Kammerer’s dishes at Harbor House pay homage to the microclimate and agriculture of Mendocino. The menu is dynamic, shaped by what the seasons and the farm provide. “We really let the farm decide what we cook and when,” he explains. This approach flips traditional menu design, letting freshly harvested ingredients, like kohlrabi and golden turnips, guide the culinary narrative.

Examples of his creations include a golden ball turnip poached in dashi, complemented by cabbage broth, and roasted kohlrabi, lovingly prepared until it takes on the complexity of a fine cut of meat. Kammerer’s commitment to hyper-local cuisine extends to incorporating the physical surroundings into the dining experience. 

“We bring our environment into the dining experience,” he says. This might include using local black sand and ash to craft doughs or showcasing wild foliage alongside the ingredients, connecting diners to the region’s natural beauty.

A meal at Harbor House’s open-kitchen restaurant, which serves just 20 guests per evening, celebrates Mendocino’s seasonal abundance. Reservations are essential and can be made on the Harbor House Inn website. Each dining experience offers a profound connection to the land and the hands that cultivate it.

Harbor House Ranch: Amy Smith at the Heart of the Farm

Just a short drive from Elk, the Harbor House Ranch in Point Arena is where farmer Amy Smith grows the vibrant produce that inspires Kammerer’s dishes. 

Smith’s agricultural journey began in childhood, influenced by her grandparents’ homesteading and sustainable practices. “My grandparents were homesteaders back in Rhode Island…we got a front-row view of how to work with the land sustainably,” she reflects.

Mendocino County’s coastal microclimate makes farming here uniquely rewarding. “California is such a special location because we have many different regions. Especially here on the coast, it is a lot cooler than what you would typically think for California,” Smith notes. The ranch benefits from mild year-round temperatures and ocean fog, which Smith describes as “pre-seasoning our vegetables,” a term coined by Kammerer to highlight how the climate enhances flavor.

Smith employs sustainable farming practices like crop rotation, cover cropping, and nutrient recycling. “For me, sustainability is being responsible in land stewardship…at the end of the day, it has to be what works for the land,” she explains. Her holistic approach also considers the broader ecosystem, welcoming wildlife and fostering a balanced environment.

One of Smith’s favorite crops is kohlrabi, a versatile vegetable turned into a masterpiece by Kammerer. “It’s great that the restaurant, the dish they’re doing with it, sort of blew my mind. I would never think to barbecue a kohlrabi,” she says. Every vegetable, whether turnips, brassicas, or edible flowers, reflects the care and expertise Smith pours into the farm.

Guests can visit Harbor House Ranch by appointment and immerse themselves in the story of sustainable farming on the Mendocino Coast.

Mendocino Is A Farmer’s Paradise

Mendocino County’s diverse geography and temperate climate shape its agricultural abundance. The county’s proximity to the ocean creates a unique microclimate ideal for crops like brassicas, root vegetables, and foraged mushrooms. 

As Smith notes, “We fall into this really sweet spot in the middle, being in close proximity to the ocean, which really informs our weather.” This climate plays a crucial role in developing the distinct flavors of Mendocino’s produce.

In addition to vegetables, the region is known for its prunes, which Kammerer integrates into his menu in dishes like candy cap mushroom ice cream with prune oil. “Prunes can even go into the aspect of sustainability…they give you a certain taste later on in the year that can evoke a memory or just honestly bring a smile to someone’s face,” Kammerer says.

The area’s agricultural history also permeates its culture. “People here are very environmentally conscious, very community-focused,” Smith shares. Locals embrace canning, fermenting, and preserving practices, creating a food culture grounded in tradition and self-sufficiency. For Kammerer and Smith, Mendocino’s sustainability ethos and connection to the land are constantly inspiring.

The Harbor House Inn Is A Retreat Rooted in Nature

The Harbor House Inn is more than a restaurant—it’s a tranquil retreat where guests can connect with nature. With only eleven rooms, each featuring panoramic ocean views, the inn offers an intimate and restorative escape. Kammerer describes Mendocino as “like taking a step back in time…you don’t hear traffic jams or car alarms. It’s just quiet here.”

Rooms are intentionally free of televisions and phone service, encouraging guests to disconnect from daily distractions and embrace the natural surroundings. From private balconies, one can watch the waves crash against sea cliffs or spot wildlife in the distance. The inn’s design reflects the area, with furniture crafted from local wood and pottery made by local artisans.

Planning Your Visit

The Harbor House Inn is located in the serene coastal town of Elk, just about a three-hour drive north of San Francisco. The journey along Highway 1 offers breathtaking views of the Pacific Ocean and sets the tone for the peaceful experience that awaits. Reservations for the inn and the restaurant are highly recommended and can be made on the Harbor House website.

From the culinary innovation of Matthew Kammerer to the sustainable farming practices of Amy Smith, the Harbor House Inn is an extraordinary celebration of food, nature, and community. Come to experience Mendocino’s flavors, the coast’s tranquility, and the profound connection to the land that defines this unique destination.

Whether you’re a food lover, a nature enthusiast, or simply need an escape, the Harbor House Inn promises an unforgettable journey into the heart of California’s culinary and agricultural richness.

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This article was written by Aida Mollenkamp. Photo credit James Collier for CA GROWN.