Spruce Point Inn Celebrates Maine's Coastal Fish, Farms And Forage With New Locally Sourced Restaurant Menus
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."
Select the service that is right for you!COMPARE ALL SERVICES
Jim Cramer and Stephanie Link actively manage a real portfolio and reveal their money management tactics while giving advanced notice before every trade.
- $2.5+ million portfolio
- Large-cap and dividend focus
- Intraday trade alerts from Cramer
- Weekly roundups
Access the tool that DOMINATES the Russell 2000 and the S&P 500.
- Buy, hold, or sell recommendations for over 4,300 stocks
- Unlimited research reports on your favorite stocks
- A custom stock screener
- Upgrade/downgrade alerts
Jim Cramer's protege, David Peltier, identifies the best of breed dividend stocks that will pay a reliable AND significant income stream.
- Diversified model portfolio of dividend stocks
- Alerts when market news affect the portfolio
- Bi-weekly updates with exact steps to take - BUY, HOLD, SELL
All of Real Money, plus 15 more of Wall Street's sharpest minds delivering actionable trading ideas, a comprehensive look at the market, and fundamental and technical analysis.
- Real Money + Doug Kass Plus 15 more Wall Street Pros
- Intraday commentary & news
- Ultra-actionable trading ideas
Our options trading pros provide daily market commentary and over 100 monthly option trading ideas and strategies to help you become a well-seasoned trader.
- 100+ monthly options trading ideas
- Actionable options commentary & news
- Real-time trading community
- Options TV