Dining at White Barn Inn

KENNEBUNK/PRNewswire-PRWeb/ -- A beloved local landmark for over 150 years, White Barn Inn, Auberge Resorts Collection, is celebrating the 50th anniversary of its Forbes 5 Star and AAA 5 Diamond fine dining destination. To mark this milestone, the exemplary New England property is unveiling a unique series of programming and events that will capture the property’s storied heritage, culinary legacy and timeless coastal character.

The yearlong initiative will include exceptional new menus, intimate cooking classes and unforgettable epicurean events, all led by a lineup of chefs who previously helmed the Inn’s signature restaurant, alongside the hotel’s current executive chef, Mathew Woolf. Created with the sophisticated and modern traveler in mind, these one-of-a-kind experiences will allow guests and locals to join in on this monumental celebration as the Inn and Restaurant continues its legacy of pioneering authentic luxury hospitality experiences.

50th Anniversary Experiences Include:

• Throughout the year, White Barn Inn will host Remedy Cocktail Co. for garden to glass craft botanical cocktail classes that celebrate the seasons. Guests will have the opportunity to work with Remedy’s founder, Cassandra, and immerse themselves in botanical infusions, herbal medicines, and tonics tied to the month they are visiting.

• Maple Syrup Magic with Maple Moon Farm | February 12: Join White Barn Inn culinary team and owner of Maple Moon Farm, Frank Ferucci, for a sugar on snow demonstration by the inn’s roaring bonfire, and watch how boiling maple syrup turns to taffy on a fresh bed of snow. Following the demonstration, sample the sweet treats while cozying up by the fireplace with a mug of hot wassail made using syrup from a local 18th-century maple farm.

• Dinner Event with Chef Ed Gannon | March 11: Chef Ed Gannon, who oversaw the Inn’s culinary program from 1989 - 1992, is returning once again to take over Little Barn and White Barn Inn Restaurant in celebration of the 50th anniversary. Chef Gannon and Mathew Woolf, the resort’s current executive chef, will work together to curate a menu of dishes showcasing some of the favorites from Gannon’s time at the resort.

• ‘Cabane a Sucre’ Event | March 26: Cabane a Sucre, which translates to “sugar shack,” is a community celebration of the yearly Maple Syrup Harvest that dates back to the 19th century. In Canada, when attending a sugar shack, you are met with long communal tables of groups of strangers, alongside overflowing family style platters of food and maple syrup. To pay homage to this celebration, White Barn Inn Restaurant will host a similar styled lunch, with a portion of the proceeds being donated to the American Kidney Foundation.

• Mother’s Day Afternoon Tea | May 13: Guests will celebrate Mother’s Day with an elegant afternoon tea from 12-1:30pm in the living room. Indulge in complimentary tea service with savory sandwiches, scones and other sweet baked treats.

• Bananas Foster Night | May 20: As an ode to the classic dishes from the property’s original menus, White Barn Inn Restaurant will offer Bananas Foster as a dessert option on May 20. Previously served as a dessert years ago in the Bistro (pre Little Barn), the Bananas Foster will be cooked and prepared in the dining room for guest viewing and at no extra charge. Dating back to 1951, Bananas Foster is an old-fashioned dessert consisting of sliced bananas and a flambéed rum sauce served with vanilla ice cream.

• Oysters & Wine Tastings | May 27th & Nov. 24th: White Barn Inn invites guests for an intimate tasting of Maine’s best oysters, paired with white wines selected by the team’s sommelier. Guests will learn the connection between oysters and the soil in the Loire Valley, and how to shuck oysters to recreate the pairing at home.

• Dinner Event with Chef Jonathan Cartwright | June 9: Executive Chef Mathew Woolf is teaming up with Chef Jonathan Cartwright, who held the title of executive chef from 19952015, to create a unique menu featuring favorite dishes from his time at the resort. A beloved member of the Kennebunk community, Chef Cartwright is now the owner and executive chef of another local establishment, Musette in Kennebunkport’s Cape Porpoise village. His exclusive menu at White Barn Inn will be available at both Little Barn and White Barn Inn Restaurant.

• Lobster Bake | Summer 2023: Each week throughout the Summer, White Barn Inn will host a traditional Maine Lobster Bake. Attendees will enjoy fireside cocktails while Chef Woolf leads guests through the traditional unveiling process of the Inn’s custom-made lobster cages. After the unveiling, participants will indulge in a family-style dinner with all the essentials of a traditional lobster bake. Each event will host a different local brewery or distillery to offer tastings. In the spirit of giving back to the Kennebunk community, White Barn Inn will make a donation to the Maine Fisherman’s Association following every Lobster Bake.

• Dinner Event with Chef Matt Padilla | September 29: The most recent chef to helm the Inn, Chef Matt Padilla will return to White Barn Inn, once again, to showcase his beloved plates from when he held the title of executive chef at the resort.

• Finale 50th Anniversary Dinner Event | November 3-4: The final celebration of this significant anniversary, each returning chef will join Executive Chef Mathew Woolf to create an unforgettable dining experience featuring plates inspired by each chef’s time at White Barn Inn.

• 50 Years of White Barn | All Year: Throughout the year, White Barn Inn will feature an over-the-top specialty cocktail on their fine dining menu that changes with the seasons. Each season’s drink will be priced at $75 and will feature Louis XIII, a special French cognac 50+ years old.