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“Collaboration Nation” docks at Spruce Point Inn as Chefs Stiles and Weinerth bring local flavors to guest dining

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.

Spruce Point Inn Earns 2012 TripAdvisor “Certificate of Excellence” for Outstanding Traveler Reviews

Boothbay Harbor, Maine (PRWEB) May 31, 2012 — Enthusiastic travelers’ reviews of Spruce Point Inn Resort & Spa, the 57-acre waterfront Maine resort in the coastal village of Boothbay Harbor have earned the property the TripAdvisor® Certificate of Excellence. Honoring hospitality excellence, the award is given only to establishments that consistently achieve outstanding traveler reviews on TripAdvisor. Only 10 percent of all lodging properties worldwide listed on TripAdvisor receive this prestigious award.

Spruce Point Inn Brings Best of Mid-Coast Attractions to Maine Family Resort

Boothbay Harbor, Maine (April 20, 2012) – Spruce Point Inn, a 57-acre oceanfront resort on the peninsula at the approach to Boothbay Harbor, (boothbayharbor.com) is one of the most spectacular locations on the Maine coast. As Allison Tibaldi wrote recently in MyFamilyTravels.com, “Few towns say summer as quintessentially as Boothbay Harbor, Maine… It seems fitting that this iconic Mid-Coast Maine town is home to Spruce Point Inn.“ The Inn has become a coveted destination for family vacations, thanks to its selection of classic cottages, historic Inn rooms, family townhomes and comfortable lodges – and its oceanside memories made in Maine. From exploring the shoreline to enjoying the evening s’mores around the convivial firepit, summers at Spruce Point Inn are meant for the family scrapbook.

Spruce Point Inn Maine Conference Packages Offer Great Rates for Spring & Fall 2012

Boothbay Harbor, ME (March 27, 2012) – Spruce Point Inn, the historic 57-acre resort on the Maine coast is offering advance-booking meeting rates for special dates in 2012 on new Maine conference, reunion and corporate meetings reserved before May 18, 2012. Spruce Point Inn helps meeting planners go beyond traditional meeting itineraries to plan group events that only a true coastal New England venue can offer. The breathtaking ocean views, exquisite Maine Spa, and 12,000 square feet of versatile meeting space with an additional 9,400 square feet of custom tented decks set the resort apart from traditional Maine conference centers and meeting locations.

Spruce Point Inn Resort & Spa Names Mark Buscanera, Housekeeping Department Manager

Boothbay Harbor, Maine (April 21, 2012) – Spruce Point Inn (www.sprucepointinn.com), the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, Maine has named Mark Buscanera, Housekeeping Department Manager.

Mark began his entrepreneurial career as a young man in the Boston area where he served as a cook in his uncle’s busy tavern for 5 years. In 1978, he launched Kingdom Cleaning Company in the mid-coast area, providing cleaning and restoration services for residential and commercial clients such as Maine Yankee Atomic Power. After 25 years maintaining properties, he sold his business in 2003. From 2003 to 2010 Mark owned and operated a successful Italian restaurant, Antony’s Italian Cuisine before returning to the cleaning and facilities management industry. In 2010 he became state supervisor for Bergensons Property Services, a nationwide corporation that handles cleaning and facilities management for major retail chains including Target, Kmart, JC Penney and Shaws Supermarkets.

Spruce Point Inn Resort & Spa Names Mark Weinerth, Sous Chef

Boothbay Harbor, Maine (March 30, 2012) – Spruce Point Inn (www.sprucepointinn.com), the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, Maine has named Mark Weinerth as Sous Chef. He reports to the Inn’s Executive Chef Peter Stiles and will be responsible for managing the daily operations of the resort’s three restaurants: 88, Bogie’s and Deck, as well as banquet service.

Chef Weinerth is a graduate of the Le Cordon Bleu program at Western Culinary Institute in Portland, Oregon where he interned under Chef David Machado at the Southpark Seafood Grill and Wine Bar. After graduating with highest academic honors, he spent the next 10 years of his career ranging from the Rocky Mountains of Colorado to the beaches of South Florida, working with small family restaurants, fine dining, small cafes and nationally branded hotels and resorts.  Most recently, Mark spent four years as the Executive Chef of the Doubletree Ocean Point Resort and Spa in Sunny Isles Beach, Florida.

Spruce Point Inn Resort & Spa Names Edward Howes as Food & Beverage Manager

Boothbay Harbor, Maine (March 30, 2012) – Spruce Point Inn (www.sprucepointinn.com), the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, Maine has named Edward Howes as Food & Beverage Manager. Reporting to General Manager Cindy Mastrella, he is responsible for overseeing operations for the Inn’s three restaurants: 88, Bogie’s and Deck. 88, the dining room in the historic Main Inn serves Maine Coast Cuisine in a bright and casually elegant space with views of the ocean. Bogie’s is a casual bistro in a clubbier space with copper-topped tables and the convivial atmosphere of a New England tavern. Deck, debuting this summer, is an umbrella-shaded, oceanside café, open daily for lunch.

Spruce Point Inn Resort & Spa Names Jillian Johnson as Sales & Catering Manager

Boothbay Harbor, Maine (March 30, 2012) – Spruce Point Inn (www.sprucepointinn.com), the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, Maine, has named Jillian Johnson as Sales and Catering Manager for the resort.

Ms. Johnson brings 13 years of experience in the hospitality industry to her new position as well as local knowledge of Maine, having grown up in North Yarmouth and worked as Assistant Food & Beverage Director at the Samoset Resort in Rockland. Jillian jump-started her career while still a Junior at Greely High School in Cumberland ME. Accepted into the ACCESS Program at Johnson & Wales University in Providence, RI she pursued an education in both Culinary Arts and the Hospitality Management program and interned in positions in sales, catering and accounting with Inndeavor Hospitality Group.

Spruce Point Inn Burnishes History and Décor for 2012 Maine Coast Summer Season

Enhances Historic Inn, Classic Cottages, Luxury Resort Rooms, Townhomes and Grounds

Boothbay Harbor, Maine (January 26, 2012) – Anticipating strong demand from guests who made Spruce Point Inn the top hotel in Boothbay on TripAdvisor, innkeepers Angelo Digiulian and Joe Paolillo continue to enhance the guestroom décor and amenities throughout the 56-acre property for the 2012 summer season.

Spruce Point Inn Promotes DOS Cindy Mastrella to General Manager

Boothbay Harbor, Maine (January 30, 2012) – Spruce Point Inn (www.sprucepointinn.com), the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, Maine announces the promotion of Cindy Mastrella, Director of Sales, to General Manager. As GM she will be responsible for managing the daily operations of the historic Inn, classic cottages, contemporary guestroom lodges and townhouses as well as three restaurants, the Spa and 12,000 sq. ft. of meeting and banquet space.