BOOTHBAY HARBOR, Maine, April 10, 2013 /PRNewswire/ -- At Spruce Point Inn, a favorite family resort on the coast of Maine, Executive Chef Peter Stiles and his team are preparing for the 2013 season by meeting with local farmers and planning menu updates that reinforce their dedication to sourcing locally "fished, farmed and gathered" items for the Inn's three restaurants. The Inn's restaurants open to the public on May 18th, with new menus in their Maine coastal cuisine dining room 88, casual bistro Bogie's and seasonal oceanfront cafe, Deck. Spruce Point Inn is also pleased to announce that Deck will be open for dinner for the first time this summer.
"Some say that "farm to table" is passe, that it's another food fad and that chefs who still talk about 'eat local' are not keeping up with the latest news," said innkeeper Angelo DiGiulian. "We say 'hogwash' and cheer when a chef like James Beard Award-winner Chris Hastings stands up on CNN's Eatocracy blog to say he fears for the day that farm-to-table stops being the foundation for everything we do."
Spruce Point Inn's Chef Stiles is one of those who think that farm-to-table is "yesterday" only in terms of a fundamental practice that got lost when modern frozen and processed food technology "threw the baby out with the bath water." In the 19 th century, the golden age when the great hotels and inns like Spruce Point built their reputations with discerning clientele, they depended on having their own farms in the countryside. The farms supplied them with fresh vegetables and fruits, eggs, milk, cream and butter. They relied on local butchers and the day boat agents to bring the freshest meat and seafood to their kitchen doors. Then refrigerated trucks – ironically – spoiled it all."Today the local farmers and chefs including the culinary team at Spruce Point advocate for sustaining family farms because they support the health and welfare of our communities," Chef said. "The farmers, fishermen, butchers, cheesemakers and vintners who provide for Spruce Point Inn are economic, environmental and quality-of-life anchors for the entire region. As our guests taste the seasonal menus in 88, Bogie's and Deck, savoring the selections from named local farms and particular types of vegetables or herbs, we hope they discover that 'farm to table' is not just a trend, it's the spark that lights an entire pageant of growers and chefs, gatherers and artisans. It's not just farm to table; it's farmer (lobsterman, forager, cheesemaker) to you."