Ask Executive Chef Peter Stiles about the differences between the three restaurants at Spruce Point Inn, and he’ll first want to tell you what 88, Bogie’s and Deck have in common.
All three follow the “farm-to-table” philosophy, which means that each uses as many locally grown and raised products as possible, the chef says. The result is a fine Maine dining experience suited to just about any palate.
For some folks, a whale-watching cruise is the highlight of their Maine coastal vacation, and we often send our whale-hunting guests to Boothbay Whale Watch.
Six species of whales are often seen in the Gulf of Maine, including three of the so-called "great" whales -- the finback, the humpback and the minke. The whales hang out near the fishing banks, where upwelling waters bring food such as krill, squid and small fish.
The Inn has a new sales & catering manager and a new housekeeping department manager as we start the 2012 Maine vacation season.
Jillian Johnson is the new sales & catering manager. She grew up in North Yarmouth, Maine, and formerly was the assistant food and beverage manager at the Samoset Resort in Rockland. She definitely feels at home here in Boothbay Harbor.
No vacation on the Maine coast is complete without spending some time on the water, and now Spruce Point Inn guests will be able to embark on a unique sailing experience from our dock.
Inn guests will be able to reserve cruises aboard the Sarah Mead, a 35-foot, restored Friendship sloop operated by Sail Muscongus, beginning June 1. The Sarah Mead is the Maine coast's only wooden sailing lobster boat.
When you visit Maine, it doesn't take long to figure out how much we love dining on locally produced food, and we don't just mean lobster and blueberries.
We have a great treat for our guests in July and August. Naturalist, magazine writer and book author Tom Seymour will lead guests on foraging trips around our grounds on Tuesday afternoons from July 10 through Aug. 28.
We've added some new folks to our restaurant team to help us provide the finest possible Maine dining experience.
Edward Howes joins us as our new Food and Beverage Manager. Edward, who is a Certified Food and Beverage Executive, is responsible for all of the daily details at our three restaurants: 88, Bogie's and Deck.