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Chef~ Owners Repeat at Houston’s Grand Wine and Food Affair and Maine’s Arts in the Inns Festival

For the second consecutive year, The Inn’s Chef ~ Owners, Brian and Shanna O’Hea, were invited to participate in the Grand Wine & Food Affair at the Marriott Sugar Land Town Square in Houston, Texas as well as the Kennebunk / Kennebunkport Arts in the Inns Festival. In the Texas event, Brian and Shanna were among 40 guest chefs from the United States, South Africa, New Zealand, Australia, and Spain who offered exotic and sumptuous culinary samplings complemented by selections from over 100 wineries. Arts in the Inns is a unique charitable event that pares leading local artists and chefs, whose culinary creations are designed to reflect a particular artist’s work.  Once again this year’s event was a big charitable, culinary and artistic success.

Academe Seasonal Offerings

Seasonal Soup: Ginger butternut Squash Soup $5.5 cup / $8.5 bowl … Pureed and roasted squash and fresh ginger garnished with a sage cream
Seasonal Composed Salad: Maine Crab Cake and Citrus Salad $12 … Fresh local crab, panko crusted and fried over jicama cucumber and citrus supremes with a white balsamic lemon vinaigrette

Seasonal Desserts: Daily specials … all desserts now available in moderation size $3.5

Seasonal Wine: Trinitas $8.5/glass, $34/bottle … Distinctive California red wine rooted in a distinctive vineyard mission – “creating fine wines and contributing to a life well lived”

Guest Comments – Near and Far

“Simply exquisite food and outstanding service!” (Paul, Canada) … “We had a great time!” (Bjorn and Louise, Stockholm, Sweden) …“Delish – Delish!!” (Barbara and Stan, NY) …“Good hotel, great restaurant, having hands-on owners shows!” (Malcolm and Carol, UK) … “Delicious – charming – thank you!” (Fay and Nat, WA) … “First class hospitality and service – fantastic – nice big bed!” (Ed and Pat, FL) … “Wonderful experience!” (VanderSande family, South Africa) …“Very charming – loved your inn!” (Lizanne and Walt, VA) … “A beautiful and unique place – loved it!” (Jerry and June, GA) … “A very happy and memorable stay!” (Bill and Diana, UK) … “Fabulous dinner!” (Linda, FL) … “Wonderful part of the world – beds like sleeping on a cloud!” (Frances and Brian, UK) … …“Lobster pot pie – don’t miss it!!” (Jack and Mary, Chicago) … “Fantastic – first class meal!” (Dale and Judy, CA) … “Suite great, food excellent!” (Quigley family, Dublin, Ireland) …“Room: wonderful – Food: delicious … and very welcoming! Merci” (Leveaux family, Paris, France) … “Wonderful!” (Midori and Dick, Kyoto, Japan)

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2009 Changes

Since 1799 when The Kennebunk Inn was built, America has experienced a Civil War, World Wars and numerous periods of social/economic turmoil. In response to the current economic pressures, we are taking the following steps to assure that individuals and families, both local and distant, are able to enjoy the distinctive ambience and services of our inn while we move together to the better economic times ahead:

1. Enhanced Wine Value. We have reduced the prices on bottles of wine by as much as 40%; diners will find outstanding values for quality wines.

2. New Dining Hours. Academe’s hours are changing to Tuesday – Saturday from 11:30am to 9:00pm. The restaurant will be open continuously throughout these hours, providing mid-afternoon service in addition to the previous lunch and dinner options. Academe will be closed on Sundays and Mondays.

3. Full Service Menu. Dining patrons will have access to the full Academe menu rather than the limited menu previously offered on Sunday and Monday evenings.

4. Super Saver Sunday / Monday Room Rates. Beginning January 2009, Sunday and Monday room rates will be $20 off the applicable seasonal rate. For most Sundays and Mondays in 2009, this yields an exceptional room rate of $60.

5. $5 Dining Coupon. Overnight guests now receive a $5 coupon per room, applicable to any food item in Academe.

6. Other Room Rate Reductions. Room rates across all seasons for 2009 have been restructured. For example, Family Suites have been reduced by $10 per night in the July / August season, and the upgrade for Jefferson Rooms (king-size beds) has been lowered from $15 to $10 throughout the year

Academe Seasonal Entrée

Braised Beef Short Rib $24 … slow cooked bistro cut short rib with sweet potato soufflé and haricot verts.

Guest Comments – Near and Far

“Beautiful place, great staff, wish we could stay longer!” (Anny and Walt, MA) …“Great corn chowder!” (Stephen and Susan, WA) …“Great time; we will be back!” (Adin and Shelley, Nova Scotia) …“Great place, we enjoyed everything!” (Emily, CA) … “Great bathtub, made a wonderful stay!” (Ginger, NC) … “Great time!” (Catherine, MD) … “Beautiful Inn, had a wonderful time!” (Julia-Ann, MA) … “Fantastic!” (Shirley and Herb, FL) … “A very restful and enjoyable stay!” (Bill and Pauline, FL) … “Totally relaxing, friendly, delicious!” (Lori and Ron, NY) …“Best meal!!” (Ella, Israel) … “Excellent!” (Ed and Debi, TX)

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Winter Projects

An ambitious schedule of winter improvement projects is underway with changes planned for every floor of The Inn. The major first floor change is the conversion of the Baitler Board Room to a smaller but dramatically renovated space that will function both as an integral part of Academe (expanding our daily seating capacity by 20) and as a special events room. Changes to the Board Room include: multi-light exterior doors and sidelights overlooking the patio; interior, multi-light French doors opening into the bar area; a large, flat screen TV – just in time for baseball season; a new wood floor and painting of the walls to match Academe’s décor. The spring Quarterly will describe changes now in process in rooms and suites.

Chef ~ Owners Featured at Texas Grand Wine & Food Affair

The Inn’s Chef ~ Owners, Brian and Shanna O’Hea are among 40 guest chefs from the United States, South Africa, New Zealand, Australia, and Spain who will be offering exotic and sumptuous samplings at this year’s Grand Wine & Food Affair at the Marriott Sugar Land Town Square in Houston, Texas (April 23-27). Over 100 wineries will be in attendance to make these five inspiring days truly memorable. Guests will choose from vintner dinners, wine tastings, an elegant grand tasting, an outdoor casual sip and stroll and the around the world bistro brunch among many others. Visit www.thegrandwineandfoodaffair.com for more information on this extraordinary culinary event.

Academe Seasonal Entrée

Grilled Pork Chop $22 … sautéed wild mushrooms, sweet potato soufflé topped with homemade marshmallow and a maple orange, sage sauce.

Guest Comments – Near and Far

“Great food, friendly staff” (Janet and Doug, North Stonington, CT) …“Outstanding staff!” (Frank, Bradford, MA) …“Mother’s fourth birthday here!” (Audrey, Kennebunkport, ME) …“Awesome, great food!” (Helen, Glen Cove, NY) … “Great stay, great food!” (Jim and Greta, Boston, MA) … “Very relaxing, snowy week-end!” (Jill and Steve, Tyler and Justin, Nantucket, MA) … “Wonderful experience!” (Joe, Lexington, KY) … “Great rooms!” (Doug and Bernice, Annville, PA) …“Great place, great food!” (Robert, North Kingstown, RI) … “Very good food and service!” (Matthias, Piesendorf, Austria)

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Room and Suite Improvements

Complementing changes and improvements to The Inn’s first floor described in the Winter 2008 News & Views, are a series of upgrades to many of The Inn’s rooms and suites on the first, second and third floors. These renovations, our most substantial since acquiring The Inn in 2003,  include painting, bathroom upgrades, furniture additions, and new flat screen televisions. Already we have received numerous positive comments from guests expressing their pleasure at the enhanced comfort and attractiveness.

Parking Lot Transformation: New Herb Garden

Another project, one which will not only enhance The Inn’s appearance but our patron’s dining experiences, is nearing completion as well: a large herb garden on one side of the main parking lot at the rear of The Inn. An attractive brick wall surrounds the garden, which is planted with a variety of herbs and vegetables that will be incorporated into Academe’s soups, salads, entrées and desserts.

Chef ~ Owners Featured at Arts in the Inns Festival

In June, The Inn’s Chef ~ Owners, Brian and Shanna O’Hea, participated in the Kennebunk / Kennebunkport Arts in the Inns Festival. This unique, charitable event pares leading local artists and chefs, whose culinary creations are designed to reflect a particular artist’s work. From all accounts this year’s event was a big success as the following words from the sponsors suggest: “Your dinner was clearly a highlight of the festival for everyone involved. We continue to receive rave reviews from people who attended. Thank you so much for your generous donation of time, food and your own personal artistry.”

Academe Seasonal Entrée

Pistachio Crusted Atlantic Salmon $22 … grilled plum and scallion chutney, roasted asparagus and a vanilla port reduction

Academe Seasonal Dessert

Reverse Root Beer Float $8.5 … vanilla soda with homemade root beer ice cream accompanied by two fried Oreo cookies

Guest Comments – Near and Far

“Beautiful place! Friendly staff! We will definitely come back.” (Erica, Morrisville, VT) …“What a delightful stay – yummy food – see you again!” (Betsy, White Plains, NY) …“Two enthusiastic thumbs up – fine holiday fun!” (Sarah and Mike, Middletown, CT) …“The Inn is wonderfully decorated, beautiful grounds, a great front porch, and very quiet!” (Al, Cincinnati, OH) … “Delightfully surprised!” (Ginger, Long Beach, MS) … “Soo delightful!” (Suzanne and John, Vero Beach, FL) … “So quaint! Such a treat to be in cool, green Maine!” (Elna, Phoenix, AZ) … “Wow – wonderful experience and memories!!” (Mario and Mary, Shoreham, NY) …“Wonderful – best bed ever!” (Nick and Karen, Arlington, MA) … “Great dinner!” (Mike, Sarasota, FL)

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Academe Featured in Major Review

On December 31, 2006 the Maine Sunday Telegram carried a half-page review of Academe with Chef ~ Owner, Brian O’Hea featured in a picture holding one of the dishes described in the review: “A pork chop that was both tender and flavorful came with a red custard cup filled with sweet-potato puree topped by a browned cap of marshmallow that was too appealing; its caramelized sugar and sweet-potato combination won us over bite after bite.” Also singled out for praise were Academe’s : French onion soup (“…the soup…delighted with broth sweetened by its caramelized onions and a fragrant cheese melted on top of crusty bread…”); the beef short ribs (“…held an intense, dark sauce of concentrated beefy flavor, along with tender pieces of rich, long-cooked beef…”); the chocolate and peanut butter volcano (“…we gorged…and…I succumbed to its temptation until my wiser companion set it too far from me across the table…”), and the moderation hot fudge sundae (“Congratulations to the O’Heas for offering a little dessert, and I hope more restaurants follow. Its size is just right.”) Overall Academe received a very pleasing 3.5 stars.

Another Endorsement for Academe

The February, 2007 issue of Downeast magazine identified Academe as one of five restaurants to consider in the “romantic villages of Kennebunk and Kennebunkport” for Valentine’s Day. “The youthful energy of owners and chefs Brain O’Hea and Shanna Katherine Horner O’Hea has transformed the dining room of The Kennebunk Inn into Academe, a top-notch brasserie where the quality of the cuisine is matched only by the cozy fire-place-warmed atmosphere.”

Winter Renovations: Family Suites and More

The slower winter hospitality season provides an annual opportunity to undertake improvement projects in our two-hundred year old facility. In winter 2007 our major undertakings will be converting a year-round apartment to a two-bedroom plus living room and limited kitchen Family Suite that will be able to accommodate up to six adults and expanding an existing Jefferson Room to a Family Suite on The Inn’s third floor. We also plan to improve several of The Inn’s bathrooms by replacing showers, retiling floors and other appointments. The guest appearance in January of master-sewer Sheldon Chartier (our former Assistant Dining Manager, now living in Chicago where he works for a design firm) will also allow us to complete the window treatments on The Inn’s first floor (i.e. the Baitler Board Room).

Guest Comments – Near and Far

“Thank you for making our Valentine’s Day get away as wonderful as ever!” (Nicki and Jamie, NYC) …“Excellent food and service!” (Parish, Tampa, FL) …“Oh my god…the white pizza!” (Lvonne, Chapel Hill, NC) … “The experience was glorious!” (Andrew, Islip, NY) … “Most enjoyable dining experience” (John, Corona del Mar, CA) … “Excellent cheesecake. Great time!” (LuAnn, Wilmington, NC) … “Fun evening, great food!” (Karen and Steve, Lamorlle, NV) … “Great stay; we’ll be back!” (Mike and Sheila, Halifax, Nova Scotia) … “Superb!!” (Veronica and Paul, Swallor, England) …“Thank you for the amazing meal and the best cosmopolitan in the state!” (Kim and Christian, Yonkers, NY)

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Two New Family Suites – Just in Time

With the clock ticking down to July 1, renovation activities were cranking to bring The Inn’s two newest Family Suites on-line for the summer. With some week-ends already approaching sold-out status, the pressure was on! In the end and working long days and nights, the construction, painting and cleaning crew made the deadline with only hours to spare. These two new accommodations, both of which overlook The Inn’s brick patio, are certain to become guest favorites.

Direct TV

Many of The Kennebunk Inn’s charms are the features of the facility that date back to The Inn’s construction in 1799. But, guests’ comfort and enjoyment today are also enhanced by certain contemporary amenities – one of which is TV in every room. We have recently contracted with Direct TV to provide satellite television service to The Inn and have purchased new TVs for several of our rooms as well. We trust these 21’st century additions will add to the pleasure our patrons’ experience.

Academe Seasonal Features

Lobster Corn Croquettes $18 - Corn infused cream with poached lobster meat, breaded and fried paired with heirloom tomatoes and fresh basil

Lobster Pot Pie $16 – Academe exclusive with poached lobster meat, peas, corn, potatoes and hand rolled puff pastry

Guest Comments – Near and Far

“We saw George Herbert Walker Bush last night in Kennebunkport. We were ten feet from him and said hello.” (Julietta and Matt, NJ) … “Great bed and food!” (Marsha and Benjamin, GA) …“Quaint and historical, nice stay!” (Bill and Gloria, NC) …“Everything was great, wonderful atmosphere!” (Mr. and Mrs. Lewis, OH) … “It’s our 31st anniversary, great times!!!” (The Hardings, FL) … “Great chicken croquettes, thanks for the bruschetta.” (John and Paula – parents of CIA grads) … “Love this place!” (Kathy, VA) … “Friendly staff, comfortable room – 4th visit!” (The Musantes, VT) … “Great food – cute waiter!” (Laureen, AR) … “Charming and comfortable inn, bed was very comfy!” (Sara and Tom, KS) …“Great place, great food!” (Terry and Kathy, TX) … “Lovely, great scones and dinner!” (Mike and Teri, MA) … “Wonderful and friendly – feels like home!” (Phil and Pat, TX) … “Lovely way to spend an anniversary.” (Anne and Scott, MA) … “Delightful accommodations, we’ll be back!” (Steve and Cheryl, OH) … “Fabulous people!” (Mark, Nova Scotia) … “Lovely inn – thanks for the lobster croquettes and the fabulous hospitality!” (Matthew and Joanna, WA)

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