Hello everyone. After a few short months off, we again returned to the road to search out some of the finest dining establishments in Northern California.

By Dave Cutler

This month we didn’t have to drive far to locate one of the best kept secrets in the Mother Lode. Only a couple years old, the Gold Room at the Mine House Inn located in the old town of Amador City, is starting to develop a reputation for exquisite six course dinners. Allen and Rose Mindy, owners of the Mine House Inn, tell us the new building adjacent to the Old Mine House was developed to facilitate breakfast, lunch and dinners for the guests of Inn. The new building depicts the old architectural style of the original Mine House built in the 1860’s. The dinning rooms are decorated with the old world charm of antiques. The tables are dressed with white linens, fresh flowers and fine china, even a fireplace sets the ambiance for a fabulous dining experience. Rose tells us the new accommodations were designed to create a romantic dining interlude for two or even a fine dining experience for large groups such as weddings, anniversaries or business parties. Rose also said the best way to experience the Gold Room at the Mine House Inn is to spend a few days and see the sights. A tour through the gold mine followed by a Mine House Inn limousine wine tasting tour then cap off a perfect evening with elegant fine dining at the Inn.

Chef Clark Tomlinson, a self-taught very talented gourmet Chef, prepares the food for the guests of the Inn. I had the pleasure of speaking with Chef Clark, and by the end of our evening it was easy to see the immense passion he has the for his cooking. The presentation, freshness and perfectly prepared 6 course feast dazzles the taste buds. Each dish portrayed an artistic presentation as unique as the exploding flavors. Chef Clark tells us he does all the food shopping for the Inn so he can hand pick all the fruits, vegetables and meats. Clark claims they even grow some of their own spices and herbs so as to present only the freshest of flavors. Alan and Rose allow Chef Clark to create the menu for the Inn as well as orchestrating the holiday specials. Seasonal adjustments are made to the menu based on availability of locally grown fruits and vegetables. Chef Clark also serves mostly local vintners wines with his meals. The Gold Room at the Mine House Inn stocks an impressive array of fine wines and champagnes.

My wife and my dining adventure began with a sampler of starters consisting of a homemade fresh ravioli du-Jour, stuffed with Clark’s “whim” of ingredients. We were also served the Prosciutto Stuffed Prawns with Ancho Sundry and Cilantro Avocado Tapandes, featuring Sonoma Garlic Jack Cheese. Ahhhh the soup. The soup definitely set the stage for the evening’s barrage of delectable flavors. The pumpkin cream soup with black sesame seed and cinnamon Nutmeg Crème’ Fraiche simply warmed up the palette for the artistic entrees to follow. Our salad was a garden buttermilk dressing tossed with spring greens, bamboo shoots and sliced apples, topped with cranberry chutney and dates. By the way, did I mentio that all dinners include the house Varietal Breads and Foccacia with Herbed Whipped Butter. So far we were treated to a very pleasing assortment of flavors which only set the table for Clark’s entrée masterpieces. My mouth watered at the thought to of what Clark had in store for us next. Clark certainly did not let us down. My wife eats strictly vegetarian and so of course the pan-fried sesame firm tofu tower presented with an Asian vegetable medley and Clark’s own peanut seared noodles with mint chili sauce on the side was her choice. I didn’t think it was possible to make tofu taste so good. My entrée was a very different presentation of pork tenderloin. Pepita and cornmeal encrusted Pork Tenderloin, stuffed with spinach and baked to perfection, was only part of the savoring presentation. The Pork Tenderloin was surrounded with a Chipotle Cream Sage Sauce and garnished with Char Grilled Sweet Potato. My guest tried the New Zealand Rack of Lamb, with Black Orange Muscat and fresh thyme, paired with Ginger Cranberry Sauce and Char Grilled Sweet Potato. Everything placed on the table before us was executed with great skill and an obvious love for cooking.

To experience this six course dinning dandy you may expect to pay between $32 and $48. By the way, this includes the Pear Gorgonzola Tartlet, with Balsamic Cream Caramel sauce garnished with Spiced Pecans for dessert. In my experience this seems to be a bargain. A la Carte entrees may also be purchased from $17.95 on up.

Not more than than 45 minutes from Stockton or Sacramento, the Gold Room at the Mine House Inn is a must try. Remember to make reservations, seating is limited. Located on Highway 49 just as you enter Amador City, the Mine House Inn sits amidst the Amador County wine country.

I give the Gold Room at the Mine House Inn and Chef Clark Tomlinson 3-1/2 forks for presentation and flavor, however I give Chef Clark 3-3/4 forks for his very fine assortment of highly creative sauces.

For dinner reservations call 800 646-3473 or 209 267-5900. Be sure you tell Rose and Allen you saw them in D’ Vine Magazine.