silicon valley

edible
silicon valley
EAT • DRINK • READ • THINK
spring 2015 • Issue 10
Member of Edible Communities
NATURE IS WAITING FOR
YOU AT COSTANOA LODGE
BY KERRI STENSON | PHOTOGRAPHY BY CHRIS CHOWANIEC
I
n this fast-paced life, there is something transformative about stepping into nature for an
adventure in slowing down to savor the world. This experience is exactly what you get when
you visit Costanoa Lodge in Pescadero, with all the modern amenities, ocean air and freshest
foods.
Surrounded by 30,000 acres of state parks from Big Basin to Año Nuevo and Butano State
Park, Costanoa is an outdoor wonderland. Formerly part of a 6,000-acre cattle ranch, in the late
1980s 400 acres were offered up to develop for recreational purposes, which is when the idea
emerged for a resort and spa for guests to retreat to nature.
And respect for nature is a high priority for Costanoa. “From recycling and all-natural
chemical-free soaps, detergents and cleaning products to our 6-million-gallon retention pond
used for irrigation, recycled waste water and drought tolerant plants, Costanoa is committed to
sustainability,” says General Manager Trevor Bridge. The resort was certified green by the Bay
Area Green Business Program in 2009.
When it comes to dining, the outdoors has never tasted so good. New head chef Herb
Kettleson has brought his handcrafted methods and seasonal expertise to Cascade Restaurant.
Having worked in restaurants from San Francisco to Santa Cruz, Kettleson is no stranger to
working with fresh local ingredients. And one of his favorite ingredients to work with—aside
from the bounty of Costanoa’s private organic farm—is sustainable seafood.
Wondering whether it’s a romantic getaway or a family destination? It’s both.
According to longtime Costanoa visitor Staci Cole of Woodside, “Costanoa brings pure
joy to our family—it nourishes friendships and our love for the outdoors and it satisfies our
desire to expose our children to camping with modern luxuries. From the sweeping views to
the fabulous cocktails and gourmet food, we always leave feeling rejuvenated and fulfilled.”
Chef Herb Kettleson
Costanoa.com
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spring 2015
edible silicon valley
Clockwise from above: Cascade
Restaurant; the firepit, where people
like to gather in the evening; a place to
relax and watch the ocean; Nantucket
diver scallops with cauliflower two
ways as served at the Cascade
Restaurant
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spring 2015
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