Nature and Hospitality Merge in Beauty

Homer Barton would be pleased. If he could come back to see his farm on the Mendocino Coast 150 years later, he might be surprised to see the original beauty still at its peak.
Once a working farm and brewery just south of Mendocino village, the Brewery Gulch Inn has managed to sustain and cultivate this beauty in its perfect mini-climate. Dr. Arthur Ciancutti, the land’s owner since 1977, has used the natural protection from coastal winds and blessings of fresh water and fertile soil to a wonderful advantage.
Ciancutti lives in the refurbished original farmhouse and has in recent years created a glorious inn where travelers or locals can relax and enjoy the coastal scenery. In addition, the new inn which opened in 2000 boasts of a unique and once-in-a-lifetime story – told by its solid and ancient structural material.
About twelve years ago, Dr. Ciancutti – or Arky, as friends call him, happened on the find of the century through casual conversation in a local Mendocino bar, Dick’s. Big River bridge retrofitters talked of virgin 150-year-old redwoods that had been found buried in the Big, which was heavily used in early logging efforts.
A lover of natural wood – in addition to being a retired doctor and high-performance team builder and founder of The Learning Center (learningcenter.net/), Arky managed to get in while the gettin’ was good and, with a little help, was able to salvage, trade or buy over 100,000 board feet of the “guiltless” virgin redwood.
Milled right there on the farm, the beautiful timbers highlighted by tones of red and purple caused by mineralization are now crafted into the building and trim of the Brewery Gulch Inn. With its idyllic setting and lovely interior, no wonder the Inn has been listed as a Top Ten Romantic Inn in the USA, California’s Inn of the Year, and many other well-earned accolades.
Not recalling any local coverage of this nearby jewel, I happened to read about it while browsing through an outdated national magazine in a doctor’s office. I was interested in this distinctive endeavor just across the coastal hills and contacted Dr. Ciancutti for an interview. Arky, his fiancé Francesca and the inn staff cordially treated me to a guided tour and answered my questions.
What impressed me, beside the phenomenal physical beauty of the inn and its setting, was the authentic loving care of its proprietors – from the groundskeeper to the owner himself. Of course, departing guests gushed gladly to Arky while I was in hearing as well. There was more to this story than just an inn, I discovered.
Dr. Ciancutti and his fiancé Francesca Campbell took me past the building’s beauty and shared their love and plans for the ten acres of land on which it sits. The years of replacing and propagating of native trees, flowers (including hundreds of rugosa roses) and other plants showed as we walked through the meadows and rolling hills. Plus, a lush wetland area has been nearly fully restored using natural rock filters, with carved benches dotting its viewing areas, a favorite of bird-watchers.
Using only organic methods, the farming efforts are paying off, too. The Inn’s kitchen provides a gourmet menu laden with items using the farm’s own organic eggs, heritage apples, and various herbs. Future plans include growing their own potatoes and many other vegetables as they prepare to become a self-sustaining entity. In 2002, the homestead and inn were both designated as California Certified Organic Farmers – one of only two in the state, Arky related.
He also proceeded to impress me with a somewhat unknown fact that 20% of all fuel burned is a result of “moving food.” Intending to provide more of their own food and resource needs is not just a trend or whim. Growing numbers of storekeepers and businesses are merging their efforts to develop self-sustainable regions.
Dr. Ciancutti’s farm is working with the Coastal Economic Localized Link (CELL); other groups in our county focus on this practical goal of localizing: WELL (Willits), GULP (Greater Ukiah), Anderson Valley and Laytonville, among others. This topic warrants another article in the future, I’m sure.
The Brewery Gulch Inn folks are also involved in Nature Tourism Partnerships on the Coast. The idea of Eco-Tourism resonates with today’s environmentally-conscious travelers, and regional resorts are planning how to build on this concept. How can we draw tourists to enjoy this area’s gorgeous natural beauty without jeopardizing its viability or longevity?
Their next interactive forum invites regional community leaders, tourism professionals, business and land owners, in addition to public lands managers. Presented by the Mendocino Land Trust, the event will be held on March 29 & 30 at the Hill House Inn in Mendocino. Email naturetourism@mcn.org or call 707 397-1092 for more information. Back to the Gulch...
The rustic, solid copper beer “still” sits useless on the hill, the last fragment of Barton’s old brewery; however, Brewery Gulch Inn does provide an unparalleled hospitality bed and breakfast – Homer would be proud, and we should be, too!