For Immediate Release: May, 2008

BACKGROUND

Inn Contact: Jo Ann Stickle, 707.937.4752 or manager@brewerygulchinn.com
Media Contact: Sally Shepard, 415. 435.3571 or sally@shepardpr.com

FRESH LOOK FOR BREWERY GULCH INN

Mendocino, CA…There’s a new look at Brewery Gulch Inn in Mendocino, California following a complete renovation of all 10 rooms. Located 1 mile south of the historic town, the popular Craftsman-style inn overlooking Smuggler’s Cove and the Pacific Ocean opened in 2001.

“The major room changes were spread over a seven-month period during the off-season to minimize the impact on our guests. We kept suggestions in mind from our clients and staff as we went through the renovation process. With an eye toward our Green Hotel designation, we selected the Pasadena design firm of Scott Brown Design to guide us in not only updating the property, but in making ecologically sensitive choices,” says owner Guy Pacurar. “Among the environmental choices made were eco-spec paint for the walls, low VOC carpeting with cork underlay and organic towels for the bathrooms. For guests’ comfort and convenience, armoires have been replaced with closets, and the VHS players in each room have been replaced with flat-panel LCD/DVD televisions and iHome clock radios. The Jacuzzi/soaking tubs in four of the rooms are now wrapped in travertine and glass; lighted makeup mirrors have been added in the baths; Sferra linens, imported from Italy, now drape the beds; and new art, more in keeping with the Mendocino coast, has been installed. The two loft rooms were connected so that families or friends travelling together now have a suite option. Additionally, a much-needed ventilation system has been installed in the loft rooms.”

Elsewhere in the inn, Wi-fi service is now available and has been extended to the rear deck area off the first floor Great Room. A guest computer has been installed in the lobby affording guests easy access to e-mail and linked websites for local vineyards, restaurants, and other area attractions. And guests can now enjoy a 300+ DVD collection of contemporary, classic, and foreign titles, as well as an assortment of games that many choose to play in front of the Great Room’s striking hand-forged steel and glass wood-burning fireplace.

The grounds, too, have undergone renovation with the installation of new landscaping surrounding the ponds at the entrance; an expansion of the vegetable/herb garden; and new furniture on the rear deck overlooking the Pacific.

What hasn’t changed are the outstanding made-to-order breakfasts, innovative dishes served at the wine hour, concierge service, and a staff that is ready to make a visit to Brewery Gulch Inn a memorable travel experience.

For more information visit the website at www.brewerygulchinn.com or call 707.937.4752.

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Press Release : March, 2008

BACKGROUND

Inn Contact: Jo Ann Stickle, 707.937.4752 or manager@brewerygulchinn.com
Media Contact: Sally Shepard, 415. 435.3571 or sally@shepardpr.com

TALENTED CHEF JOINS BREWERY GULCH INN S TEAM

From New England to New Zealand and back, he brings a diverse culinary background to his position. The popular inn, overlooking Smuggler’s Cove and the Pacific Ocean, is one mile south of the historic town of Mendocino at 9401 North Highway One.

Rick’s culinary career began in high school when he started cooking at his older sister’s restaurant. Enjoying this experience so much, he decided to continue his training at the New England Culinary Institute in Montpelier, VT. With his new degree in hand, he polished his skills for the next four consecutive summer seasons at the Club Car, a Nantucket Island institution for more than thirty years. During the off-season he continued to hone his skills at restaurants in Steamboat Springs, CO, Jackson Hole, WY, and Brighton, UT.

In 1992 Rick opened his own restaurant, Kendricks, at the Quaker House, in Nantucket which featured well-received international cuisine. Selling the restaurant in 2001, Rick moved for the first time to Mendocino to be near his ex-wife and son. After a brief stay he returned to Nantucket for several years before accepting the position of day chef at a harbor side restaurant on Doubtless Bay on the North Island of New Zealand.

In New Zealand, he particularly enjoyed the interaction with the area farmers. “I am a strong believer in locally-sourced organic cuisine,” states Rick. “I am glad to be back in Mendocino with its diverse organic culture and look forward to taking advantage of all that the area has to offer.”

Since opening in 2001, Brewery Gulch Inn has received excellent reviews for its outstanding breakfasts and the hearty hors d’oeuvres offered at the evening wine hour. Rick is adding his own touches to these offerings, as well as expanding the inn’s garden, and developing dishes that take advantage of the seasonal produce and local products. He will also be working closely with those planning special events from weddings to small corporate meetings at the inn. “Rick has brought some fresh innovative ideas to our menus,” states Guy Pacurar, Brewery Gulch Inn’s new owner. “We are delighted to have him working with us.”

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Press Release: November, 2007

BACKGROUND

Inn Contact: Jo Ann Stickle, 707.937.4752 or manager@brewerygulchinn.com
Media Contact: Sally Shepard, 415. 435.3571 or sally@shepardpr.com

AWARD-WINNING BREWERY GULCH INN HAS NEW OWNER

Mendocino, CA…When Brewery Gulch Inn opened in 2001, it brought a new look to the area of mostly Victorian-style lodgings. The Craftsman-style inn was built of virgin redwood timbers eco-salvaged from the nearby Big River. The site, overlooking Smuggler’s Cove and the Pacific Ocean, is one mile south of the historic town of Mendocino at 9401 North Highway
One. During the next six years the inn gained a reputation for its personal attention to guests, excellent food, and high standards. In 2007 its environmental standards qualified it for membership in the coveted Green Hotels Association.

The setting, reputation, and history all appealed to Guy Pacurar, who bought the inn in August, 2007. His 12-month search for just the right place had taken him to 27 inns in five states. “Combined with the rugged beauty of the North Coast, the quaint charm of Mendocino, the overwhelming selection of outdoor activities, and amazing food and accommodations, Brewery Gulch Inn had everything I was looking for,” says Pacurar. “My plans from the start have been to both preserve the special experience created and to take it to the next level.”

This is Pacurar’s first venture as an inn owner, but in many ways his career experience was a good fit for his decision. In 1986, after working as a staff member, Pacurar was appointed president of the non-profit program Pacific Intercultural Exchange (P.I.E.), an international high school exchange. Over the next twenty years Pacurar successfully engineered a financial turnaround establishing P.I.E. as an innovative leader within the international student exchange industry. During his tenure, the organization partnered with the U.S. State Department administering grants that brought high school students from 12 republics of the former Soviet Union and from Islamic countries around the globe to the United States. Under Pacurar’s leadership, P.I.E. grew into a four million dollar a year company. He turned the management over to the executive director in October 2006 and signed a three-year management consulting agreement.

“The work that I did in student exchange took me to cities across the globe,” says Pacurar. “My daughter, Taylor, accompanied me on many of those trips. As a result, she had to listen to me critique each place we stayed. It was on one of those trips during the summer of 2006 when she had finally had enough. One day she looked at me and said, ‘Dad, just quit telling me what you’d do if you owned this place and go do it somewhere.’ And that was the push I needed to do what I’ve always wanted to do, own a small inn,” he concludes.

Pacurar has already used his personal travel experiences to better serve his guests. These include the introduction of a 300+ title DVD collection featuring current movies, classics, and foreign films; Wi-Fi throughout the inn; a guest computer in the lobby with Internet access and printer; unlimited domestic long distance; an expanded selection of local reference books and games; and a rotating exhibit of works by local photographers in the public areas. Guest rooms now have iHome clock radios and flat panel TVs with DVD players. The new chef, Rick Anderson, is expanding the locally-sourced and organic offerings, along with the selection of local beverages, which include wines, beers, and Dry Sodas. A landscape renovation and a major renovation of all guest rooms was completed in spring of 2008.

“My mission is to create and maintain a special experience for our guests,” says Pacurar. “Our staff and I will accomplish this through continuous attention to all the details that make a visit truly memorable.


For more information on the inn visit www.brewerygulchinn.com.

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