News & Views Winter 2007

An Occasional Publication of The Kennebunk Inn

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)

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on “Best Thing I Ever Ate,” “Chopped,” “Rewrapped,” and “Beat Bobby Flay” on the Food Network and on the Travel Channel’s “Food Paradise.” They have also appeared in Oprah Winfrey’s “O” The Magazine. The O’Heas have been guest chefs at Walt Disney World’s Epcot International Food & Wine Festival, Houston’s “Sugar Land Food & Wine Affair, Boca Raton’s “Boca Bacchanal” Food & Wine Festival, and on Holland America Cruise Line.