Luxury Comes Naturally at Maine’s Inn by the Sea

Inn by the Sea, set spectacularly on the Maine coast, is an eco-friendly hotel.  Photo courtesy Inn by the Sea

No matter how comfy you are at Inn by the Sea—nestled under the bed’s organic wool comforter, getting a Maine Mud Mask in the LEED-certified spa, or dining on lobster and sustainable seafood in Sea Glass Restaurant—the outdoors will always beckon.

This über-green inn manages to balance unpretentious, luxurious interiors with the most spectacular of nature’s settings: the Maine coastline of Cape Elizabeth just outside the city of Portland.

When my husband and I visited in June, we were impressed by our beautiful suite—but we were immediately compelled outdoors.

To reach the azure ocean, which is alluringly visible from nearly every window of the resort, we walked down a charming boardwalk through the wooded riparian habitat of the bird sanctuary. There we found ourselves on the white sand of Crescent Beach—ideal for strolling and building sandcastles. We explored the craggy rocks at one end of the beach; there were beach chairs for flopping in.

Friendly for Families—and Doggie Divas

Dogs can stay in the lap of luxury at Inn by the Sea.            Photo courtesy Inn by the Sea

Inn by the Sea rolls out the red carpet for kids and pets. Two-bedroom suites and cottages offer space for families, and there are special children’s educational programs, including one that focuses on butterflies (this area is Monarch habitat). The restaurant takes special measures to assure quick service and a menu with kid-friendly options that are healthy and appealing.

I thought people were pampered at Inn by the Sea, but canine companions are true VIPs (Very Important Pets) here.

They stay free, and they get special water bowls, L.L. Bean dog blankets, handmade treats at turn-down, and info on the area’s leash-free beaches and dog parks. The pooch can even get a half-hour, in-room massage—I kid you not!

To top it off, the restaurant serves canine specialties. Menu options included Meat “Roaff,” Doggy Gumbo with Angus beef tips, and K-9 Ice Cream topped with crumbled dog bones.

Lobster Chowder at the Sea Glass restaurant is just one of the fantastic seafood offerings on the menu.   Photo courtesy Inn by the Sea.

Sustainable Seafood

It was a delight for us grownups to dine at Sea Glass restaurant. We went two nights in a row, and our palates were well-pleased. Executive chef Mitchell Kaldrovich coaxes fabulous flavors from the neighboring farm produce and from coastal seafood. I thought his Pan-Seared Scallops on local Asparagus Risotto was to die for, but the following evening, the chef trumped that with his signature Maine Seafood and Lobster Paella.

Though the dessert choices are divinely tempting, we saved room for s’mores, which you can make while gathered with other guests around the resort’s fire pit in the evenings. We relaxed by the fire and watched dusk turn to night. Some of the other guests’ kids entertained us with another old-fashioned pastime: rolling down a grassy hill.

The spa is LEED certified, meaning it was built with eco-friendly materials. It also offers natural treatments.              Photo courtesy Inn by the Sea

Spa by the Sea

I did tear myself away from the glorious outdoors long enough to try the spa, a green-built sanctuary.

I opted for the Mermaid’s Massage, a stress-melting mixture of Swedish massage with aromatherapy oils, and special hand and foot focuses. The spa is a place of rest, furnished in quiet earth tones. Guests can use the sauna and 360-degree shower anytime during their stay.

In case I haven’t convinced you about Inn by the Sea’s charms, here are a few of its many eco-sensitive green initiatives:

  • Heated with biofuel
  • Carbon neutral through an extensive carbon offsetting program
  • Equipped with water-saving dual-flush toilets, faucets and showerheads
  • Property includes 5 acres of indigenous gardens certified as wildlife and butterfly habitat.
  • Pool water is solar heated; has a salt/chlorine cleansing system
  • Recycled rubber floors in the cardio room
  • The spa is LEED certified (use of recycled and natural building materials, including cork floors in treatment rooms and low-VOC paints, wall coverings and sealants )
  • Sheet and towel program donates to environmental programs that protect the endangered monarch butterfly
  • CFLs and LED lights save energy
  • Nontoxic cleaning and laundry products keep air pure
  • Dining room offers a farm-to-fork dining experience that utilizes local, seasonal produce. Seafood menu choices focus on sustainably fished species.
  • Inn by the Sea sponsors annual beach cleanup events and participates in area Plant a Row for the Hungry program.

 —Laurel Kallenbach, freelance writer and editor

Originally published August 2012

The SideCar Restaurant: Where SoCal’s History Mixes with Organic, Locavore Cuisine

Stepping into The SideCar Restaurant in Ventura, Calif., I knew I was going to love every bite. How could I have a bad meal in a restaurant housed within a historic 1910 Pullman dining car with old-fashioned arched train windows, classy white tablecloths, and mini-chandeliers?

The SideCar restaurant in Ventura, Calif., serves local, seasonal cuisine in a 1910 Pullman train car.

I could just feel the glory days of old Hollywood at this restaurant. In the Thirties and Forties, movie stars who were invited to lavish parties at the Hearst Castle (farther north) drove up the coast and stopped for a nice meal at The SideCar.

Grilled Cheese Night and Jazz

I was lucky enough to dine at The SideCar on Tuesday, which is Grilled Cheese Night featuring live jazz. Really, any evening at The SideCar is perfect, thanks to Chef Tim Kilcoyne’s inventive and farm-driven gourmet menu that features Ventura’s local, seasonal, sustainable and organic produce. But Tuesday and Thursday’s Burger & Martini Night light up midweek evenings.

On Tuesday night, the place was packed with a comfortable mix of older and younger clientele—all bobbing their heads to the Gil Valencia Trio jazz combo. When a guest vocalist launched into “It Had to Be You” I was hooked!

Now, grilled cheese sounds a bit mundane, but Chef Kilcoyne’s menu in mid-October included not just traditional cheddar cheese but lavish “specialty” grills such as:

Tuesday is Grilled Cheese and Jazz Night at The SideCar.

  • Triple-cream brie with roast turkey and fig-honey jam (made with figs from the restaurant’s fig tree!)
  • Herb havarti, blue cheese, red onion, oven-roasted tomato spread, and roasted garlic
  • Goat cheese and apple-walnut relish

All the sandwiches are served with scrumptious creamy tomato-basil soup.

As I enjoyed both soup and sandwich, I toasted my first dolphin sighting (see “Wild Dolphins Ahoy”) with a Ventura Lemonade, a tasty concoction of  Ventura Limoncello (created from Ventura-county lemons including those from the organic Limoneira farm), Meyer lemon-infused vodka, fresh lemonade, and homegrown mint served over ice. It was refreshing, and I could taste the California sunshine in the fruit and mint.

Sophisticated Menu

My friends and I didn’t stop with grilled cheese. We ordered salads, entrees and desserts from the menu, which lists in-season foods and the regional farms that supplied the evening’s fresh flavors. We passed dishes around the table for all to sample.

SideCar cocktail: the organic Ventura Lemonade, plus a dolphin magnet (in honor of seeing my first wild dolphins).

The pepper-crusted filet mignon with Yukon Gold mashes potatoes and creamed Swiss chard was outstanding. Even a side order of sweet-potato fries with roasted garlic aioli was a special treat.

And for dessert, our group couldn’t decide whether the pumpkin tiramisu or the blackberry crisp was more divine.

Oh yes, did I mention the wine list consisted only of California wines, many of them made with organic grapes? You can do this sort of thing in California, where fine wine abounds within just a hundred miles of any part of the state.

What’s Cooking at Your Thanksgiving?

If your tastebuds are tingling from reading this blog post, tell me what you’re cooking for Thanksgiving this year. (Leave a comment below.) I’m certainly thankful for the organic bounty of local family farms!

Laurel Kallenbach, freelance writer and editor