Boothbay Harbor, Maine (June 29, 2012) — While celebrating its annual “Best Chefs” selection in the July issue of Food & Wine Magazine, the editors focused on their “Trendspotting” story on “Collaboration Nation” – a cross-country selection of chefs working with chefs, restaurants with customers and vendors with each other – to bring the best flavors and experiences to those who love food.
At Spruce Point Inn in Boothbay Harbor, that concept was established when Chef Peter Stiles began sourcing the locally fished, farmed and harvested ingredients that he puts on the menus in the Inn’s 88, serving coastal Maine cuisine; Bogie’s, the casual bistro; and Deck, the oceanfront café. Last summer he and his son cultivated sources for the freshest day boat fish and seafood and sun-warmed fruit and vegetables. This year, Chef Stiles has taken collaboration to a whole new level.
Boothbay Harbor, Maine (December 10, 2012) – Spruce Point Inn, the 57-acre family resort on the coast of Maine in the classic seaside town of Boothbay Harbor, is taking advantage of the winter downtime to make continuous improvements that are the hallmark of the historic inn, cottages and oceanfront guest lodges. Innkeepers Angelo DiGiulian and Joe Paolillo are again working through a detailed checklist designed to enhance the guest experience in the 2013 season.
