Tobago Jazz Experience, April 18-26
When we caught up with Woodstock Inn General Manager, Gary Thulander, over dinner last month at the property, he was very excited about the opening this spring of the Red Barns, renovated rustic barns down the road from the property that will showcase the wealth of produce already growing at the surrounding Kelly Way Gardens. Certified organic by the Vermont Organic Farmers Association, the gardens boast more than 200 varieties of produce including 55 varieties of tomatoes, 75 berries and orchard plantings, 50 herbs and edible flowers, a mushroom glen, annual and perennial flowers, honey, and hops. Taking advantage of this bountiful harvest, the Red Barns will combine rustic charm with a state-of-the-art cooking and dining facility to offer the Red Barn Dinner Series this summer. Join Gardener Benjamin Pauly and Executive Chef Rhys Lewis on Sundays in July and August for an evening of dining that features the local artistry of Vermont’s cheesemakers, farmers, beekeepers, and dairymen while celebrating the abundant produce of the Kelly Way Gardens. Dinners will start at 5 pm and cost $55 per person. Reservations are a must. You can also enjoy tea in the gardens, Tuesdays in July, August, and September, free to inn guests, or a sensory stroll through the gardens on Thursdays.
In 2005, I was hired to pen a story about whale watching along the Oregon coast during spring, when the gray whales migrate north. I brought along my brother Jim, who worked as photographer, starting our trip in Portland. That first night, we had an exceptional meal at Paley’s Place and had our first taste of the beverage we’d happily be drinking the rest of the weeklong trip, Oregon pinot noir.
From Portland, it’s only 75 miles on Route 26 West to the shores of Cannon Beach on the Oregon coast. First stop was towering Haystack Rock, which stands tall in the shallow waters, inspiring awe from all who stroll on the hard-packed sand. After dropping our bags off at the upscale Stephanie Inn, we drove over to nearby Ecola State Park and took a hike in this emerald forest, where massive 300 year-old Sitka spruce trees have trunks as wide as a redwood. The woods soon recede, replaced by sandstone bluffs, pink colored beaches and the great expanse of the Pacific.
We headed south on Route 101, stopping in the fishing community of Bay City for small, tender Kumamoto oysters on the half shell at Pacific Oyster. Dessert was creamy blackberry ice cream at Tillamook Cheese Factory. As we grew closer to Depoe Bay, the traffic and commercialism increased. Yet, south of Newport, the coastline is its wild self once again.
In the small arts community of Yachats, houses cling to the high cliffs, nestled in a forest of spruce and leafless alder trees. The hills reach their highest point, 900 feet above the beach, at Cape Perpetua. We drove to the top and jumped out of the car to take in the exquisite vistas. At the start of the Giant Spruce Trail, a man yelled joyously, “A whale. I just saw a whale.” My brother and I ran over, but didn’t see diddlysquat.
Our final night was spent at arguably the most perfect spot on the entire Oregon coast, a former assistant lightkeeper’s quarters set on a grassy patch below the Heceta Head Lighthouse. Below, breakers explode against the burgundy red cliffs that hem in a narrow beach filled with driftwood. In the darkness, we grabbed a flashlight from the inn and hiked up to the lighthouse to watch it flash beacon after beacon across the rugged land and then out to sea.
The next morning, we tried again to find one whale, any whale, but saw no fluke or spout the entire trip. Didn’t matter. We still had an awesome time. We topped it off with a visit to Willamette Valley, the heart of Oregon wine country. From Yachats, it was about a 2 ½-hour drive to the outskirts of Salem, home to our favorite wine of the week, Cristom. Vines cling to the slopes of their 60-acre lot and are named after the owner’s four daughters. We also stopped at the Tasting Room in Carlton to try his selection of little-known gems that never make it out of the state. Then it was an hour drive back to Portland and our flight home. An exceptional drive that I can’t wait to do again!
“Steve, do you realize we’re standing at the junction of King and Queen Streets?” Larry Meehan asked in his typical animated tone. “No, Larry. Actually, I thought we were dining at a seafood restaurant,” I muttered. “This is the heart of Colonial Boston,” he would say to me, even more passionate. “Where it all happened!” Every conversation I had with Larry Meehan was peppered with some historical tidbit about his beloved city. Sure, he often spoke about the success of his wife and boys, biking around Martha’s Vineyard the week after Labor Day, when most of the crowds were gone, all the new hotels and restaurants that were popping up all over the city. And he couldn’t resist teasing me about my next Sabena Belgium assignment. One of the first stories I ever wrote was on a store in Faneuil Hall that sold detritus from the city, like seats from the old Boston Garden or a century-old street lamppost. “Is this for Sabena magazine?” he would say with a smile years later, referring to the now defunct inflight magazine.
While the crowds were in Salem this past weekend to celebrate Halloween, we headed a little father up the road to Portsmouth. Stores, restaurants, and the historic streets were all decorated for today’s festivities, which includes a parade. We dropped our bags off at one of the 10 rooms at the conveniently located Ale House Inn, one of the first Lark Hotels properties to debut (they also manage the Hotel Portsmouth on the other end of town). Then took a short walk over to the Portsmouth Brewery for a pint of their pumpkin ale, rimmed with cinnamon sugar. It went down so smoothly I had to sample another one of their signature brews, the Surrender to the Flow IPA. Afterwards, we headed over to Franklin Oyster House for a selection of New Hampshire oysters, harissa-rubbed grilled shrimp, and fries cooked in duckfat. Saturday was a glorious day of sunshine and seasonally warm temps, so we walked all over town, checking out the piers at Prescott Park, the 17th-century homes at Strawberry Banke, the farmers market at City Hall (snagged the last empire apples of the season), and then strolled across Memorial Bridge into Maine for most likely our last lobster roll of the year at Warren’s (outstanding salad bar to boot). Portsmouth Restaurant Week starts November 2nd, so go check out Franklin Oyster, Portsmouth Brewery, and the James-Beard nominated Black Trumpet at a discount.
Warm water, uninhabited islands, sheltered coves, and abundant marine life including dolphins and blue whales, are the reasons why Baja’s Sea of Cortez is one of the premier kayaking grounds. Mexican Ana Lopez and her Canadian husband Peter Marcus started Gabriola Cycle & Kayak over two decades ago before selling their kayaking venture to their experienced guides. Expect the same level of comfort and expertise. Their 4-day winter trips bring you from Loreto to the Sea of Cortez, a UNESCO World Heritage Site that protects the feeding grounds of the Blue Whale. You’ll paddle approximately four hours each day and spend the rest of your time snorkeling, fishing, and lounging on deserted beaches. Trips cost $675 Canadian or $485 US, including kayak rentals, guide, and meals. No paddling experience necessary.
“Heave Ho!” went the cry as all hands pulled down on a thick rope to haul up the mainsail. “Heave Ho!” the crew chanted again and the schooner headed upwind, all sails gleaming white against a cloudless blue sky. The Captain took the wheel as the boat quickly gained momentum passing another anonymous island crowned with pines and rimmed with the ubiquitous Maine granite. Behind us was the vast expanse of the Atlantic, dotted with multi-colored lobster buoys and lined with the only mountains on the coast north of Brazil. The crew were passengers from around America and Europe who delighted in the chance to hoist the sails, bilge the pump, even take a turn at the wheel sailing this big boy.