Taste and Sip
Eat local – and meet some of the winemakers, brewers and chefs who make Maine a food-lover’s paradise during this coastal getaway.
Maine is a gourmet dream, filled with authentic flavors fresh from the ocean, farm and cask. A Bon Appetit editor described Portland, Maine as a place dedicated “not only to the quality of the product, but also the solidarity of a food community entirely in it for love, not money.” That is true of the whole state and is noticeably true in our corner of Lincoln County.
This three-day getaway, June 17-20, 2014 introduces you to the people who are making that fabulous food experience happen: the farmers and Chef's of Salt Water Farm and the winemakers at Cellardoor Winery, the brewers at Boothbay Craft Brewery and our own culinary team led by Chef Brooks Roberts, along with the sources we have cultivated to put locally fished, farmed and harvested foodstuffs on the table at Spruce Point Inn.
On the evening of your arrival, we whet your appetite for the savory experiences to follow with an authentic lobster bake, right on our grounds. After sweet dreams of Maine’s iconic seafood, we begin your first full day with blueberry pancakes (or any of the other delights of our breakfast buffet) and then travel to Salt Water Farm, Cellardoor Winery and Boothbay Craft Brewery for personalized tours. Thanks to Cellardoor you will enjoy the tranquil setting of their 200 year old farm – and sample wines that have won medals and effusive praise at American and International wine competitions. At Boothbay Craft Brewery you will meet “Imperial Attitude Ales” beneath handhewn beams in the brewery, brewhouse and tavern. Those visits are your introduction for the dinners to follow: A Boothbay Craft Brewery dinner at the Brewery on Wednesday night and a Cellardoor Tasting Dinner in the private dining room at Spruce Point on Thursday night.
In addition to the tastings and a special lunch off-site on Wednesday, you will enjoy lunch and a personalized tour of Coastal Maine Botanical Gardens on Thursday morning, from the Garden of the 5 Senses to the Burpee Kitchen Garden – just to add another layer of sensory delight to this authentic “taste, sip and scent of Maine” experience. There is plenty of time built in to enjoy the amenities of Spruce Point Inn itself – Brightline - our boat launch, two swimming pools, tennis courts, Spa and our 57 acres of spruce forest and waterfront.
Before departure on Friday, you’ll have one more chance at that blueberry breakfast selection and then you will pick up your Spruce Point Inn Lobster Roll, packed to travel so you can enjoy a picnic lunch along the way – maybe overlooking Portland Head Light, or back in the Garden. This unforgettable introduction to what makes Maine food famous, will have you coming back for seconds.
The package includes three nights’ accommodations with arrival June 17 and departure June 20, 2014, all meals, described tours, transfers. taxes, and gratuities. From $1,200 to $1,725.
Contact: Cindy Poe, Reservations Manager, 207.633.4152, firstname.lastname@example.org.