After weeks of painting, planting and preparing, Newagen Seaside Inn has opened its doors and started off the bustling 2010 season with two weddings, a lobster bake and the Portland String Quartet spring workshop. The early summer-like weather with clear blue skies provided an auspicious beginning and resonated in the cheerful faces of guests and staff alike.
Guests and neighbors are commenting on how nice the inn looks. Spring storms took down a slew of trees on the inn property, which has opened up more space for grass and sunshine. A vegetable garden has been planted for Chef Dan Stevens to use greens that are as fresh as can be. Our garden expert Wendy has created a new rose garden by the pool and expanded other flower gardens so that they are teeming with color. The inn, the pool and even the skiffs have all received new paint jobs and are sparkling.
New on staff this year are dining room manager Lucas and front desk staff Rebecca, Wendy, Robin and Brenton who join Lin and innkeeper Jason in helping guests feel welcome.
This Thursday, June 3, the inn hosted the annual Southport Firemen’s dinner; the firemen served a four-course meal with a farm fresh focus. After a morning visit to the local farmers market, the culinary team walked away with fresh produce from Oyster Creek Mushrooms, Goranson Farm's Fresh Produce and Hahn's End Cheese. Guests raved about the beer battered fiddleheads, Statler chicken with a rhubarb jam and petite peanut butter chocolate tartlet to name a few.
Speaking of dinners, the dining room, in keeping with the inn’s ad campaign of “discover the state of unwind,” will turn to a dress code and atmosphere of coastal casual to promote relaxation and the state of unwind. One guest last week said she had entered the inn “all wound up” and within a few hours she reported being “unwound.” As young folks say, that’s good stuff!
The first fireside chat will be
stories of Burnt Island Light by
For more information on Newagen Seaside Inn explore the State of Unwind online by clicking here.
Author: Robin Beck, Guest Services Coordinator and Boothbay Harbor Blogger

Comments