The Group Travel Leader

MAR 2017

The online home of The Group Travel Leader, America's leading publication for the group travel industry. Articles on hot destinations, attractions, news and travel trends from across the country and around the world.

Issue link:

Contents of this Issue


Page 15 of 67

GROUP TRAVEL LE ADER T H E M A I N E Since it sports more than 5,000 miles of coastline, Maine is widely known as one of America's premier destinations for fresh seafood. SIGNATURE DISH: Lobster bakes feature the state's most sought-after delicacy, served alongside clams, corn, potatoes and condiments. DON'T MISS THIS: The oyster is a Maine staple, and groups can take boat tours to oyster beds and taste the products fresh and raw. BOTTOMS UP: More than 80 microbreweries through- out the state feature Maine f lavors such as maple porters and pale ales made with foraged spruce tips. INTERACTIVE EXPERIENCE: Maine Foodie Tours in Portland showcases New England clam chowder, lobster mac-and-cheese, blueberry scones and more. FOODIE FESTIVAL: Flavors of Freeport takes place dur- ing the winter and includes chef demos, chocolate fac- tory tours, cocktail competitions and a lobster brunch. EAT HERE: Groups love the fresh seafood at DiMillo's in Portland, which is located on a ship overlooking Casco Bay. — W W W. V I S I T M A I N E . C O M — N E W Y O R K An abundance of fertile farmland and a sophisticated culi - nary culture make the Empire State's cities and countryside an enjoyable destination for food lovers. SIGNATURE DISH: Buffalo chicken wings were created at Anchor bar in Buffalo and remain a staple of the region. A favorite regional sandwich called beef on weck also comes from Buffalo. DON'T MISS THIS: Grape pies are small, hand-held pies filled with locally made grape preserves and served cold throughout the Finger Lakes region. BOTTOMS UP: Craft beer and spirits are booming throughout New York, and visitors can taste some excellent wines in the Finger Lakes and on Long Island's North Fork INTERACTIVE EXPERIENCE: The Culinary Institute of America at Hyde Park, a legendary cooking school, offers one-day Food Enthusiast classes for groups. M A R Y L A N D The flavors of the Chesapeake Bay abound in Maryland, a mid-Atlantic destination steeped in history and culinary traditions. SIGNATURE DISH: Residents will tell you that steamed crab is the quintessential Maryland dish, although many visitors come in search of the perfect crab cake. DON'T MISS THIS: Pit beef is slow-cooked over charcoal for several hours, then sliced thin and piled on a roll. Pit turkey and pit ham are also popular around the state. BOTTOMS UP: The Black-Eyed Susan is the signature drink of the Preakness and is traditionally made with Sagamore rye. INTERACTIVE EXPERIENCE: n Crisfield, a restaurant offers the Crab + Cake program, which features demos of crab cakes and the Smith Island Cake, the state's official dessert. FOODIE FESTIVAL: The Maryland Seafood Festival in Annapolis is the state's most popular culinary event and takes place the weekend after Labor Day. EAT HERE: There are numerous places for groups to indulge in a traditional crab feast, including Suicide Bridge Restaurant on the scenic Eastern Shore. — W W W. V I S I T M A R Y L A N D .O R G — LOBSTER BAKES ARE CULINARY HALLMARKS OF MAINE. Courtesy Maine Office of Tourism FOODIE FESTIVAL: The Annual Spiedie Fest and Balloon Rally in Binghamton celebrates the spiedie, a local dish made from grilled, skewered meats. EAT HERE: Milleridge Inn is considered one of the oldest treasures of Long Island, serving traditional American cuisine such as lobster, shrimp and salmon. — W W W. I L O V E N Y. C O M —

Articles in this issue

Links on this page

Archives of this issue

view archives of The Group Travel Leader - MAR 2017