Boothbay Harbor, Maine (PRWEB) June 30, 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 Inns 88, serving coastal Maine cuisine; Bogies, the casual bistro; and Deck, the oceanfront caf