A decidedly foodie region with specialties all its own, New England’s upper half is a treat for groups.
Maine lobster and blueberries, New Hampshire microbrews and maple syrup and Vermont cheese and maple-infused liqueur are among the F&B options planners have to choose from to make meetings in these states even more memorable.
Following are a dozen delicious ideas.
MAINE
MAINE FOODIE TOURS, PORTLAND
www.mainefoodietours.com
Recently named one of the “foodiest small towns in America” by Bon Appetit magazine, Portland is the place to satisfy cravings for smoked and fresh seafood, wine, cheese, beer, truffles and whoopie pies. These tastes and more are available along the 2.5 hour culinary exploration of Portland’s Old Port area via Maine Foodie Tours, according to the company’s director, Pamela Laskey.
“Groups walk to seven different destinations while learning from their tour guides, and sometimes the culinary artists themselves, what goes into preparing creative Maine foods,” she says. “As you taste your way through town, you’ll learn the rich culinary history and about the vibrant culinary scene to be enjoyed during your visit to Maine.”
Walking tours are available year-round, while trolley tours are offered in July and August.
“We may be able to couple the tour with a cooking class offered at one of the locations along the route,” Laskey says. PageBreak
HOUSE ISLAND LOBSTER BAKES & TOURS, PORTLAND
www.houseislandmaine.com
For a private boat tour to a lobster bake on a private island, planners should call the family-run House Island Lobster Bakes & Tours. Owner Karen Lannon says the location is unique and makes for an exciting event.
“The lobster bake is a culinary delight because the lobsters are fresh off the boats,” she says, adding that the clam chowder, coleslaw and Maine blueberry cake are family recipes. “Everyone wants my secret ingredients.”
There are boats to accommodate up to 230 people, and during the narrated boat ride over to the island participants will see historic forts and lighthouses.
Scavenger hunts and various games are optional as a team-building element.
“All activities are right on the water’s edge with great views of the inner harbor,” she says.
BAR HARBOR LOBSTER BAKES, BAR HARBOR
www.barharborlobsterbakes.com
A lobster bake is a very interactive meal that’s wonderfully suited for groups, according to Corry Mace, spokesperson for the family-run Bar Harbor Lobster Bakes, a delicious event including mussels, lobster, corn and Maine blueberry cake.
“First we explain the meal,” Mace says. “The meal is so hands-on; it’s an activity within itself. The experience is a fun, casual, messy way to interact with your group. It gives your group the feeling of really being in Maine and an appreciation for the local culture.”
Bar Harbor Lobster Bakes holds its events at a 150-person facility near the beach at Hulls Cove.
“We have a full-service bar and groups can arrange to have a cocktail reception or a meeting prior to or after the bake,” Mace says, adding that lobster bakes can also be held at an off-property location for up to 500 people.PageBreak
JORDAN POND HOUSE, BAR HARBOR
www.thejordanpondhouse.com
From May through October, Bar Harbor is a busy resort area revolving around the must-visit Acadia National Park, where groups can take a break to enjoy incredible scenery, cycling and whale watching.
Situated centrally in the park, the Jordan Pond House has been serving food to Acadia visitors since the 1870s, according to Michael Daley, the venue’s spokesperson.
“Many visitors arrive by bicycle on the Rockefeller carriage roads or by foot on the extensive hiking trails,” he says. “There is also a free bus system, the Island Explorer, which allows groups to travel throughout the park without the need of a car.”
Afternoon tea and popovers on the lawn overlooking the pond and surrounding mountains is a longstanding Jordan Pond House tradition, Daley says, and it’s also well-known for homemade ice cream, fresh-squeezed lemonade and lobster stew.
The restaurant has a private dining room that seats up to 50 guests, and groups can book a late afternoon tea on the lawn.
WINTERPORT WINERY & PAIRINGS, WINTERPORT
www.winterportwinery.com
Bangor is home to Winterport Winery, purveyor of fruit wines—including Maine’s most popular crop, blueberry—and Pairings, a group-friendly event facility.
According to Joan Anderson, co-owner of the facility, Winterport is available for tastings, receptions, corporate gatherings and team-building activities. Depending on the winemaker’s availability, winery tours are available in conjunction with an event.
“We have a resident chef and an assistant chef who teach our cooking classes and make the experience a fun time for all skill levels,” Anderson says. “The classes also incorporate our wine, either in the cooking part if appropriate or paired at the completion of the meal.”PageBreak
NEW HAMPSHIRE
SMUTTYNOSE BREWING CO./PORTSMOUTH BREWERY, PORTSMOUTH
www.smuttynose.com
www.portsmouthbrewery.com
Visitors who tour and taste at Smuttynose Brewing consistently remark how much they learn and how authentic the experience is, according to JT Thompson, “minister of propaganda” at Smuttynose, which joined the region’s microbrew movement in 1994.
“I think New England’s craft beer scene is as good as any and much better than some,” he says. “We’ve got a much more diverse range of flavors and interpretations of style. New Englanders are known for being pragmatic and down to earth, and I think that’s reflected in our beer. We may not make the flashiest beers in the world and no one would accuse us of over-singing our own praises, but some of the best beers in the world are brewed right here in the Northeast.”
Group tours for up to 30 people are accommodated.
While the brewery doesn’t host social gatherings, its sister brewpub, the Portsmouth Brewery (www.portsmouthbrewery.com), is available for group events.
“The private downstairs Jimmy LaPanza Lounge can accommodate groups as small as 20 and up to 65,” Thompson says. “In addition to Smuttynose award-winning beers, guests can choose from Chef Todd Sweet’s menu, which features fresh, seasonal ingredients and an ever-changing selection of local and New Hampshire-made products.”
INN TO INN TOURS, MOUNT WASHINGTON VALLEY
www.countryinnsinthewhitemountains.com
Two tours, one held in June and one in December, are available to small groups that book one of a handful of inns and B&Bs throughout the Mount Washington Valley.
While a number of tickets are sold to the public, the best way to get tickets is to book a stay at a participating inn, according to Marti Mayne, spokeswoman for the Mount Washington Valley COC.
“Most inns can accommodate groups of up to 40 people and are ideal for board retreats and small meetings,” she says.
Both the springtime Inn to Inn Herb Tour and the wintertime Inn to Inn Cookie Tour are sponsored by Country Inns in the White Mountains, which includes among its members Eastman Inn in North Conway and Inn at Crystal Lake in Eaton.
“What makes the tours ideal is not only will you taste delicious dishes and sweet treats, but you’ll have the chance to tour beautiful inns throughout Mount Washington Valley,” Mayne says. “The ride between inns is lovely. Some are literally across the street from one another, while others offer the opportunity to view scenic vistas, national forests, waterfalls and more.”
During the herb tour, participants learn about a different herb at each inn and how to prepare and use that herb in dishes at home. While visiting inns during the cookie tour, Mayne says participants take home recipes and great ideas for holiday decorating. PageBreak
MILLY’S TAVERN, MANCHESTER
www.millystavern.com
From a lunch meeting for 10 people to a reception for 100 guests, Milly’s Tavern in Manchester’s historic mill area can handily accommodate various group sizes, says Ken Bergeron, general manager of the tavern.
“Owner Peter Telge, who had been brewing beer for the better part of 20 years, saw a void in the local market for beer lovers,” he says. “Since then, Milly’s Tavern has provided southern New Hampshire with award-winning, handcrafted microbrews and fantastic pub fare.”
Beer dinners and tastings are offered on a regular basis, and pre-scheduled brewery tours are available. In 2010, the Millyard Function Facility opened to attract more group business.
“Whether someone is looking for finger foods and appetizers or an upscale prime rib, Milly’s Tavern is the most viable option in the area,” Bergeron says.
FULLER’S SUGARHOUSE, LANCASTER
www.fullerssugarhouse.com
Situated near White Mountain National Forest is Fuller’s Sugarhouse, which has been churning out maple syrup since 1972.
Each spring, this family-owned business taps more than 9,500 area maple trees, boils down more than 160,000 gallons of maple sap and produces more than 4,000 gallons of maple syrup.
Owner Dave Fuller says Fuller’s seasonally offers groups syrup on snow, homemade dipping donuts and even sour pickles to offset the sweetness before sampling more maple goodies.
VERMONT
ESSEX RESORT & SPA, BURLINGTON
www.vtculinaryresort.com
Known as Vermont’s culinary resort, the Essex Resort and Spa features two on-site restaurants, a farm-to-table program, an on-site garden and culinary classes covering everything from knife skills and classic sauces to Vermont cheeses and maple syrup.
ShawnnaLea Zemanek, catering and conference services manager at the property, says groups seeking a fun team-building experience can participate in an Iron Chef competition.
“Groups use teamwork and creativity to combine their cooking skills and battle fellow teams for the win,” she says, adding that attendees who don’t want to get their hands dirty can simply enjoy a chef demonstration while dining. “The opportunities are countless—and delectable.”PageBreak
CABOT CREAMERY, CABOT
www.cabotcheese.coop
Located 60 miles from Burlington, Cabot Creamery is worth the drive, according to Laurie Callahan, senior manager, retail stores and tourism for Cabot Creamery Cooperative.
“We have all our cheeses out for sampling along with other Vermont specialty foods, so anyone loving cheese is in heaven,” she says, explaining that groups are shown a video that covers the town of Cabot, Cabot Creamery and a bit of Vermont history. “Then there is a guided tour. Viewing windows in the Cheddar Hall let visitors actually see the operation.”
Since 1919, the farmer-owned cooperative has been producing award-winning products, and to visit is to learn the story of where the cheese comes from, according to Callahan.
“The farm family, in my opinion, is the backbone of Vermont,” she says.
Callahan says a day trip could be combined with a visit to Morse Farm Maple Sugarworks (www.morsefarm.com) in Montpelier.
GREEN MOUNTAIN DISTILLERS, STOWE
www.greendistillers.com
Since 2002, Green Mountain Distillers has been producing beverages that are certified organic by Vermont Organic Farmers.
Among its unique spirits are Original Sunshine Vodka, which Food & Wine magazine calls “silky-smooth with a ghostly touch of sweetness on the finish,” and Maple Liqueur, the only such liqueur produced worldwide. When shaken together, the two create a delicious Vermont-inspired cocktail called the Sunshine Mapletini.
Distillery tours are available with advance notice.
Freelancer Carolyn Blackburn is originally from New England.
