Know before you go: Tips for international visitors to Maine and for U.S. citizens dipping into Canada from Maine

Hilary Nangle
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If you’re visiting Maine from another country, or if you’re a U.S. citizen whose planning to dip over the border to Canada (perhaps to visit Campobello Island International Park or venture up to Quebec City or explore New Brunswick or Nova Scotia), then this information, provided by the U.S. Customs and Border Patrol, is worth reading.

Travel Requirements for U.S. Citizens

U.S. citizens traveling abroad must have approved travel documents when returning home. The Western Hemisphere Travel Initiative (WHTI) requires U.S. and Canadian citizens, age 16 and older to present a valid, acceptable travel document, such as a passport, a U.S. passport card, a Trusted Traveler card (NEXUS, SENTRI or FAST) or an Enhanced Driver’s License that denotes both identity and citizenship when entering the U.S. by land or sea.  U.S. and Canadian citizens under age 16 may present a birth certificate or alternative proof of citizenship when entering by land or sea.

A radio frequency identification (RFID)-enabled travel document such as a U.S. Passport Card, Enhanced Driver’s License/Enhanced Identification Card or Trusted Traveler Program card expedites entry and makes crossing the border more efficient.  There are currently 10 million RFID-enabled travel documents issued.

WHTI document requirements for air travel have been in effect since January 2007.  Almost all travelers flying back to the United States need to present a passport or NEXUS card.

Requirements for Visitors to the U.S.

All nationals or citizens of VWP countries are now required to have an approved Electronic System for Travel Authorization (ESTA) prior to boarding a carrier to travel by air or sea to the U.S. under the VWP.  ESTA applications may be submitted at any time prior to travel, and once approved, generally will be valid for up to two years or until the applicant’s passport expires, whichever comes first. Authorizations will be valid for multiple entries into the U.S. CBP recommends ESTA applications be submitted as soon as an applicant begins making travel plans.

Small Vessel Reporting System

CBP now offers a new small vessel reporting system which allows boat operators and passengers an alternative to the current reporting system.  By applying online and visiting a customs office in advance, owners and passengers can now obtain entry clearance by phone. The system is available in Florida, Puerto Rico, the U.S. Virgin Islands as well as along the northern U.S. border. The program will be expanded during the coming year to cover small vessel entries country-wide. For more information, please visit www.cbp.gov/svrs.

CBP offers the following travel tips for travelers:

• Tip #1 – To avoid fines and penalties associated with importing prohibited items, travelers should familiarize themselves with this section of the CBP website.

• Be prepared to declare all items acquired abroad. Travelers should prepare for the inspection process before arriving at the inspection booth and have their approved travel documents ready.

• Build extra time into the trip in the event of crossing during periods of exceptionally heavy traffic.

• Know the difference between goods for personal use versus commercial use.

• Do not attempt to bring fruits, meats, dairy/poultry products and/or firewood into the U.S. without first checking whether they are permitted. Visit  for more information.

• International border crossers should expect a thorough inspection process, even during busy holiday periods, when entering the U.S. CBP officers are authorized to conduct enforcement examinations, ranging from checking luggage to a personal search, without a warrant.

• If you are a frequent cross-border traveler and haven’t already become a member of a trusted traveler program, sign up now.

Dana Moos, innkeeper at Portland’s Pomegranate Inn, defines The Art of Breakfast

Hilary Nangle
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Dana Moos, innkeeper at Portland’s Pomegranate Inn, defines The Art of Breakfast

Make breakfasts like those served at the Pomegranate Inn, in Portland, Maine, with innkeeper Dana Moos' new cookbook, The Art of Breakfast.Yesterday, I had the good fortune to attend a brunch at Portland’s Pomegranate Inn launching Dana Moos’ new cookbook, The Art of Breakfast: How to Bring B&B Entertaining Home (Down East Books, May 2011). Dana made putting together a nine-course (!) meal look easy, and she says it is, explaining how in this book.

The Art of Breakfast, Dana says, is about “creating beautiful art on a plate by combining fresh fruits and vegetables in imaginative, yet simple ways. It’s about seeing food in colors, the way we learned from the color chart in elementary school. It’s about looking at a plate of food as a composition and balancing colors, textures, and flavors.”

That was evident in each of the nine sampling courses presented. These ranged from a fiddlehead frittata, made with caramelized shallots, goat cheese, beets, jicama, and carrots, to an egg roulade with leeks, Parmesan, lobster, and sherry butter (her signature dish); cheese blintz souffle made with mango puree and blackberry coulis to banana-stuffed French toast prepared with raspberry coulis and dark chocolate sauce. Each course was eye candy, as delightful to behold as to eat.

I’m including a few recipes here, but if you want more, pick up a copy of the cookbook, which also features Moos’ photographs of many of the dishes presented. While I haven’t included the recipe for watermelon and kiwi with coconut lime creme, I’d highly recommend that light but flavor-rich treat, which transported me briefly to the Caribbean. Another favorite from the tasting was the poached eggs over sweet potato pancakes with poblano cream, mango, papaya and strawberries, lemon, and basil (and maybe I’ll share that one at a later date).

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Fiddlehead (or Asparagus), Caramelized Shallots, and Goat Cheese Frittata

If you're lucky, innkeeper Dana Moose might prepare her fiddlehead frittata during your stay at the Pomegranate Inn, In Portland, MaineThis recipe holds up well in a warm oven for an extended period of time, likely due to the heavy cream. I don’t incorporate my toppings into the frittata, in case an item is not to someone’s taste, it can be removed without ruining the whole dish for them.  I use Fiddleheads when they’re in season in Maine during a few weeks in early spring. Fiddleheads are the unfurled fronds of a fern and several varieties are harvested; cinnamon ferns are one of them. I think they are similar in taste and texture to asparagus and broccolini.

Serves 6 to 8

Ingredients

20 large eggs
1.75 cups heavy cream
1 teaspoon salt
freshly ground black pepper
4 shallots, diced
2 tablespoons extra virgin olive oil
1.25 to 2 cups fiddleheads (or asparagus cut into 1-inch pieces)
4 ounces goat cheese

Preparation

1. Mix the eggs, cream, and salt in blender for about 4 to 5 seconds. (A blender really incorporates air and increases the volume dramatically.)

2. Preheat the oven to 325 degrees.

3. In a small skillet over low-medium heat, add the olive oil and sauté the shallots until caramelized, about 16 to 18 minutes.

4. Boil the fiddleheads until tender, about 15 minutes, and drain. (If using asparagus, steam in the microwave in a bowl covered with a wet paper towel for 2 minutes).

5. Heat an ovenproof 10-inch non-stick skillet over medium-high heat. Add the egg mixture and stir constantly with a heatproof rubber spatula until curds form. Once you see curds form, quickly lower the heat and continue to move the eggs around, never stopping, almost as if to scramble. Remove from heat when the eggs are about half set. This helps the bottom from cooking in place and browning.

6. Place on the center rack in oven for about 10 minutes.

7. Remove from oven and top with the goat cheese, shallots, and fiddleheads or asparagus. Finish in the oven for another 10 minutes, just until the toppings warm slightly.

8. Let sit 3 to 4 minutes before slicing and serving.

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Egg Roulade Filled with Sautéed Leeks and Parmesan, Topped with Lobster, Sherry, and Melted Butter

Egg roulade with lobster is one of innkeeper Dana Moos' signature dishes at the Pomegranate Inn, in Portland, Maine. She shares the recipe in her cookbook, The Art of Breakfast (Down East Books, 2010)Roulade simply means rolled. This is constructed just like a jelly roll on a sheet pan, but with egg; it’s basically a rolled and baked omelet. The results are worth the extra steps. This version was our signature savory dish at the inn, a particular favorite for the chunks of fresh Maine lobster on top. This is one of the most indulgent entrées we served, but it was worth every calorie and penny. We even received a recipe request from Gourmet Magazine, but unfortunately, our recipe didn’t make it into the magazine before we sadly had to say farewell to the publication. So here it is.
Serves 4 to 6

Ingredients

8 eggs
2 cups plus 2 tablespoons heavy cream
1 teaspoon salt
2 tablespoons extra virgin olive oil
3 large leeks, washed and thinly sliced
one (8-ounce) package cream cheese
1 teaspoon Worcestershire sauce
juice from 1/4 lemon
1 stick plus 3 tablespoons butter
1.5 cups shredded Parmesan cheese
1/2 cup dry sherry
16 ounces fresh, cooked lobster meat, cut into small chunks
one (10-ounce) package baby spinach, washed and dried
fresh chopped chives, for garnish

Preparation

1. Preheat the oven to 350 degrees.

2. Grease a rimmed heavy-duty half sheet pan with butter or vegetable oil, then line with parchment paper, and then grease the  parchment, making sure to press it flat to the surface of the pan, leaving at least an inch overhang.

3. In a blender, mix the eggs, 2 cups of cream, and 1/2 teaspoon salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg just start to brown, about 20 minutes. Remove and let cool.

4. While cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. When soft, add the cream cheese, Worcestershire sauce, the remaining 2 tablespoons of cream, lemon juice, and the remaining 1/2 teaspoon of salt and stir. When the cream cheese is thoroughly incorporated, add three tablespoons of butter, mix in, and remove from heat. Let cool for about 3 minutes.

5. Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle the Parmesan over the filling.

6. Here’s the fun part: the rolling. With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a Hostess Ho-Ho!) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment left after rolling as it will help keep the egg moist. Cover the entire roll with aluminum foil and bake for another 20 minutes.

7. While baking, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 5 minutes.

8. To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 4 to 6 slices, layer onto the spinach, and top with a couple of spoonfuls of the lobster butter.  Garnish with fresh chives.

***

For more from Dana and The Art of Breakfast, read her blog.

Maine’s azalea and lilac gardens blossom with spring’s tidings

Hilary Nangle
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Maine’s azalea and lilac gardens blossom with spring’s tidings

Azaleas, rhododendrons, and lilacs are beginning to blossom, and these Maine public gardens are full of their color and promise. Note: Some have donation boxes—give the suggested amount if you can, more if possible.

• McLaughlin Garden, South Paris

Home to one of the largest collections of lilacs in the country, Bernard McLaughlin’s labor of love, now entrusted to a nonprofit, really struts its colors in late May for the annual Lilac Festival. Expect talks, walks, demonstrations, food, and other activities highlighting the 200+ lilacs blooming here. Can’t make it then? Check the current days and hours when this woodland and flower oasis is open; on a midweek day, you often will have it to yourself.

• Asticou Azalea Garden, Northeast Harbor

Lovely to visit from spring through fall, from late May through June, Asticou is especially vibrant thanks to its collection of colorful azaleas and rhododendrons drawn from around the world.

• Harvey Butler Rhododendron Sanctuary, Springvale

Visit this 30-acre sanctuary owned and managed by the New England Wildflower Society in mid July to see the 5.3-acre stand of Great Laurel (Rhododendron maximum), a very rare species in Maine, in full bloom. Also at least 39 wildflowers bloom here.

• Coastal Maine Botanical Gardens, Boothbay

Stone paths lace through the Giles Rhododendron & Perennial Garden, with hundreds of plants accented by a natural pond and a lovely waterfall. Admission charged.

 

 

 

The Maine Travel Maven shares her Best of Maine picks for Yankee Mag on 207

Hilary Nangle
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The Maine Travel Maven shares her Best of Maine picks for Yankee Mag on 207

One of my more fun and challenging assignments for the best few years has been picking the Best of Maine for Yankee Magazine. (I shared a few of my 2011 picks on 207, the evening magazine TV show).  It’s not an easy task, and one I don’t take lightly. I agonize over these, as there are so many worthwhile candidates and so little space.

How does one go about selecting the Best of Maine? How do I choose the best food & dining, lodging, attractions, local secrets, and bargains? Do I go with the big-name icons? What about the little gems? And what to do with those out-in-the-boondocks finds? If a place has been named a best one year, is it automatically disqualified from being in the mix again even if it truly is the best? Yup, those are just a few of the arguments that roll on a looped tape through my brain. In the end, I mix and match, balancing icons with sleepers, biggies with boonies, perennials with finds.

 

 

 

 

 

Don’t miss Kingfield POPS: great music and art in western Maine in June

Hilary Nangle
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Singer/songwriter Dave Mallett, a Maine icon; the Bangor Symphony Orchestra, with Grammy Award-winning maestro Lucas Richman;  R&B/Soul singer Leah Tysse; fiddle legend and MPBN host Frank Ferrel; and the Acadian band Boreal Tordu are just a few of the performers who’ll be taking to the stage at the ninth annual Kingfield POPS concert, June 25, 2011.

This is a music and arts festival that flies under the radar, but it shouldn’t. Other performers include the Native American ensemble the Burnurwurbskek Singers, Franklin County Fiddlers, and the Western Mountain Trash Can Band. Complementing the performances is an arts festivals featuring artists and artisans from the Western Maine Mountains area. It’s a great opportunity to hear some of Maine’s best musicians and see topnotch art, too.

Kingfield POPS takes place on the Kennedy Farm, on Route 142, in Kingfield (Kennedy Farm directions.pdf); gates open at 4:30 p.m. Advance tickets are now available at Trantan’s markets in Kingfield and Farmington.

 

 

Unwind at two Portland, Maine, wine dinners in May

Hilary Nangle
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Unwind at two Portland, Maine, wine dinners in May

Make reservations now to sip and savor at two upcoming Wine Dinners in Portland, Maine: first at Local 188 on Monday, May 16, and second at Davids, on Thursday, May 19.

Local 188:

Local 188’s five-course dinner with wine pairing is $75 per person (plus tax and grat) and begins at 6:30 p.m. Here’s the menu:

• Amuse
Montsarra Cava

• Seared Scallops, Sweet Pickle Lime Salsa, Himalayan Pink Salt
Vienne Les Cranilles Cotes du Rhone 2008

• Braised Rabbit Ravioli, Dried Cherry Porcini Sauce
Perrier Vin de Savoie Mondeuse 2004

• Citrus Glazed Pork Roulade, Foie Gras Stuffing, Five Spice French Lentils, Ginger Glazed Carrots, Peashoots
Hochar Pe’re et Fils 2002

• Goat Blue Cheese, Poached Pear Gastrique
Montlouis les Tuffeaux 2007

• Liz’s Special Dessert
Marenco Brachetto 2007

David’s

David’s is pairing with Linconville’s Cellardoor Winery on a five-course menu. Seating is limited to 10 tables, and the price is $79 per person (plus tax and grat). Dinner begins at 6:30 p.m. Here’s the menu:

• Truffle fest amusé
Tenderloin carpaccio, black truffle, white truffle oil, capers, cracked pepper Fonduta
with truffles and grissini
Cellardoor Viognier

• Hudson valley foie gras and moularde duck breast, honey grilled black mission fig,
“Duck honey” crostini, Riesling-ginger-soy glaze
Cellardoor Riesling

• Pink peppered Diver Scallops, butternut squash risotto, Pinot Gris butter poached lobster
Cellardoor Pinot Gris

• Intermezzo
Grilled golden pineapple with frozen basil and vanilla bean vodka

• Salmon with lobster redux, crispy EVO and rosemary “steak frites”
Cellardoor Artist Series Grenache

• Heirloom garlic and rosemary roasted lamb saddle, tian of white bean and roasted garlic, roasted tomato, braised spinach, intense lamb jus
Cellardoor Monti Al Mare

• Dessert: Roasted pear tart, pumpkin ice cream, peppered maple bacon brulée
Cellardoor Serendipity

• Confiture
Amaretto chocolate and salt caramel cashew truffle with an znise-almond cookie

Celebrate spring with a Maine fiddlehead recipe from Chef Kaldrovich, of the Sea Glass dining room at the Inn by the Sea

Hilary Nangle
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Celebrate spring with a Maine fiddlehead recipe from Chef Kaldrovich, of the Sea Glass dining room at the Inn by the Sea

I asked Chef Mitchell Kaldrovich  to share a recipe for one of Maine’s favorite spring delicacies, fiddleheads.

“I am very excited to have our forager bring us fiddleheads next week. You have to treat them lightly so they retain their mellow flavors—as you would fresh asparagus.

“Fiddleheads are best with a  simple single flavor such as a little lemon. I also like to blanche them, very quickly, so they keep their crunchiness. Last spring I pickled them and then fried them tempura style to make a delicious top or side for a fish dish or to serve with a salad.”

I asked chef whether he had experience with similar spring vegetables in Argentina, where he grew up:

“There was nothing quite like this in Argentina. Fiddleheads really are special to Maine and the climate here—delicate shots pushing out of the earth from under fallen leaves—very special to Maine and the arrival of spring!”

Kaldrovich’s recipes often blend his passion for fresh Maine ingredients with an Argentinian twist. I had the pleasure of dining at the inn a couple of weeks ago, and I can tell you, it’s a treat. (see note at end about a seasonal dining special).

In this recipe for Maine fiddleheads, Chef Kaldrovich also used Farm Hill Farm goat cheese, making it a double Maine treat.

Fern Hill Farm Goat Cheese Croquette
with Marinated Fiddlehead Salad

 

Herb Lemon Vinaigrette:

1 Small Shallot, mince

2 Tbs. Wild Flower Honey

2 Tsp. Dijon Mustard

2 Lemons, Juiced & zest

¾ Cup E.V.O. Oil (extra virgin olive oil)

Maine Sea Salt or Kosher Salt, Fresh Ground Pepper

Combine all the ingredients in a bowl. Whisks vigorously add slowly the oil. Season with salt and pepper. Set Aside

**

2 Tsp. Fresh Oregano, chopped

1 Tbs Chives, chopped

2 Springs Fresh Tarragon, chopped

2 Handfuls Baby Arugula (Rocket)

2 Handfuls Baby Spinach

4 Radishes, scrubbed and finely sliced.

1 lb. Wild Fiddleheads, ends trimmed, rinsed.

Blanch the Fiddleheads in boiling-salty water for 3 minutes. Shock in icy water. Drained and season with salt, pepper, fresh herbs and dress with the with the lemon vinaigrette. Add the Radishes, Spinach and baby Arugula, Taste for seasoning again and arrange in the center of a bowl, top with Croquettes, serve warm.

Goat Cheese Croquettes:

2 Cups Fern Hill Fresh Goat Cheese

Salt & Fresh Black Pepper

2 Eggs

2 Cups Breadcrumbs

½ Garlic Clove

1Tbs. Chives, chopped

2 Tbs. Fresh Italian Parsley, chopped

Mix Goat Cheese with Salt, Pepper, Chives and half of the Parsley

Scoop out on a plate and chill to firm up. In a bowl mix Eggs with Parsley, Salt & Pepper. Put breadcrumbs in a bowl and roll all the Goat Cheese forming round with our hands. Dip in the egg mixture then coat with breadcrumbs. Refrigerate. Fry in Canola Oil until golden brown.

Enjoy !

Chef Mitchell Kaldrovich / Sea Glass at the Inn by the Sea / Cape Elizabeth, ME

Note: Through the spring, on Sunday through Thursday evenings, Chef Kaldrovich is presenting a seasonal three-course menu for $30, along with the usual Sea Glass menu and lobster tasting menu. The 3 for $30 menu changes weekly. From May 1-5, it includes: choice of baby spinach & arugula salad with goat cheese, marinated Maine tomatoes, and toasted almonds OR soup of the day; choice of hand-rolled ricotta gnocchi with housemade basil pesto, toasted pine nuts, spinach and Parmesan OR baked seafood pot pie with sh rimp, scallops, lobster, clams, sherry cream, and herb biscuit crust; and for dessert, Macintosh apple crisp, with vanilla gelato and oatmeal streusel.

Learn to find and prepare wild mushrooms in Mid-coast Maine

Hilary Nangle
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Learn to find and prepare wild mushrooms in Mid-coast Maine

Every now and then I stumble across an innovative lodging package, one that goes well beyond the ho-hum usual offering of room, meals, and activity at a slightly discounted price. Hunting and Preparing Wild Mushrooms with David Spahr, offered at Le Vatout, a bed-and-breakfast inn in Waldoboro, Maine, certainly meets that criteria.

Local ‘shroom forager (and photographer and professional cook) David Spahr, author of Edible and Medicinal Mushrooms of New England and Eastern Canada, takes package guests on a private foraging trip in Midcoast Maine, teaching them how to identify seasonally available ‘shrooms—perhaps black trumpets, chanterelles, chicken-of-the-woods, oysters, meadow, porcini, maitake, or boletes.

Upon return to the inn, guests learn how to prepare their finds and match them with other foods. On one night, the preparation will be German, which is in keeping with Waldoboro’s heritage (Hint: while in town, don’t miss visiting the Old German Church or Morse’s Sauerkraut & European Deli, a cafe and specialty food store).

The two-night package includes two days of private instruction in finding and preparing wild mushrooms, three nights lodging, three breakfasts, two picnic lunches, and two dinners featuring the mushrooms found during the foraging expeditions, (see detailed itinerary). Price is $850 for two ($425 per person) or $1,400 for four ($350 pp). The package is available from June into October.

 

Pet-friendly Inn by the Sea is dog heaven

Hilary Nangle
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Pet-friendly Inn by the Sea is dog heaven

Bernie at the Inn by the SEaWhen it comes to pet-friendly travel in Maine, the Inn by the Sea, in Cape Elizabeth, does everything right.

So says Bernie, my almost-five-year-old Leonberger (no, not a cheese; a big, furry dog). Bernie and I recently spent a night at this beachfront boutique inn: 24 hours of pure dog bliss.

It began with check-in, where I think Bernie got as big, if not a bigger welcome, than I did. The desk staff, bell man, housekeepers, and other inn workers all fussed over him. Treats? Of course, but only after asking me if giving him one (or two) was okay.

Dog-friendly places

I asked where Bernie was permitted to go inside the inn. “As long as he’s leashed, he can go everywhere except the spa and the restraurant,” was the reply. “If you want to eat with Bernie, you can have dinner in the lounge, and he can eat there, too.” I was shown the Doggy Menu (PDF).

In our room—one of 17 designated pet-friendly rooms—we found two bowls, a big inn-made bone-shaped dog treat, dog bed, and plastic poop bags for clean-up during walks. Armed with bags, we headed down the inn’s boardwalk to the beach, only to learn that the beach itself is closed to dogs from April—October. We settled for the dirt road paralleling the beach (only used by park maintenance staff).

Meat roarff & more

The Bird Dog meal choiceBy the time we returned, it was dinner time for Bernie. I read him the menu choices, and after much deliberation—he couldn’t decide between the Meat “Roarff,” Doggy Gumbo, and The Bird Dog—he finally opted for the latter: grilled chicken served with steamed rice and raw veggies. It even came with dessert: another one of those large bone-shaped dog cookies.

Dog after my own heart, he devoured the chicken, sniffed at the rice and veggies, then went straight for dessert.

Later that evening, Bernie held court fireside in the lounge, charming just about everyone present—one by one, they came over to say hi and pet him, and Bernie just ate it up.

When we returned to the room, chamber service had turned down the bed and tidied the room. They also left goodies: cookies for me and special treats for Bernie.

Of course, by this time Bernie was ready to move in for good, whether or not I stick around. Talk about a spoiled pooch.

Bernie begged to stay

After another nice walk the next morning, we checked out. Or rather, I did; Bernie was getting so much attention that he wanted to stay another night. He even tried to bribe the woman on the desk with a kiss.

Next time, Bernie wants me to book the Inncredible Pets package, including two nights lodging, Maine-made dog toy, personalized L.L. Bean dog bed, a 30-minute inroom doggie massage, nightly entree from the Doggy Menu, and nightly pet turndown service with locally made seasonal dog treat.

For a less pricey option, consider the annual Habitat for Humanity promotion: With a minimum donation of $35 to the international nonprofit, you get 50% off the rate, and the program is offered late April – late May, when rates are generally low.

Bottom Line: Bernie awarded the four-star property with four paws up.

 

 

Maine learning vacations: Combine vacation with learning a new skill

Hilary Nangle
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Maine learning vacations: Combine vacation with learning a new skill

One of these Maine learning vacations not only adds value to your vacation dollar, but also lets you go home with a new skill. Conquer nature-deficit disorder with a family immersion into the great outdoors. Learn to paddle a sea kayak, craft furniture by hand, build a boat, play an instrument, even build a surfboard. Perhaps discover the skills necessary to survive in the wilderness or maybe bone up on aviation history. These learning adventures, based in some of Maine’s most scenic areas, allow participants to bring home not only memories, but also souvenir skills and knowledge.

Updated Sept. 3, 2017

Home, Sweet Home: housebuilding skills

In 1974, enterprising entrepreneurs Pat and Patsy Hennin jumped on the do-it-yourself bandwagon and established the Shelter Institute to train neophytes in energy-efficient home design and construction techniques. Since then, thousands of students have taken courses here, and enthusiastic alumni (and their building projects) span the globe. Students range in age from late teens to early 80s. Courses take place on the school’s 68-acre campus in Woolwich, five miles north of Bath. Visitors are welcome any time, and anyone who appreciates fine woodworking tools must visit the institute’s Woodbutcher Tools retail shop and bookstore.

Contemplative Skiff Building

Word of mouth seems to be the best marketing tool for The Carpenter’s Boatshop. Founded in 1979 by Bobby Ives, an engaging Congregational minister, and his late wife, Ruth, the boatshop accepts interested applicants of any denomination to join a community dedicated to both spirituality and boatbuilding.

This is no laid-back, contemplative religious retreat; serious boatbuilding supports the Pemaquid-based community. Apprenticeships run mid-September–mid-June, and there’s no tuition. Room and board are provided. The diverse group of 6–8 students all become part of the boatbuilding crew, working at least 40 hours a week in the huge shingled barn/boatshop. Each student builds a 9.5-foot Monhegan skiff, contributes to the construction of three types of stock wooden boats, helps with all the daily chores, and spends Saturday morning doing valuable community service on the Pemaquid Peninsula. During daily prayer gatherings, students can participate or use the time for reading or other reflective pursuits.

Summer program offers courses in basic boat building, woodworking, furniture making, and related skills, with fees varying by course.

Creating a Smaller World: learn a new language

Begun in 1986 to provide language classes for adults, Rockland’s  Penobscot School has become a multicultural clearinghouse with ties around the globe. In fall, winter, and spring, the school offers day and evening courses in nearly a dozen languages. It also sponsors ethnic dinners and festivals, organizes language-immersion weekends, and puts on international study programs in local schools. July–September, international students (ages 18–65) arrive at the school for intensive three-week English-language courses. On summer weekdays, visitors are often invited for lunch at the school to interact with students practicing their English.

Furnish You Future: furniture building

Alumni of the one-, two-, and 12-week workshops at the Center for Furniture Craftsmanship, established in 1993, can’t say enough about their experiences.

In the Basic Woodworking course, students get a detailed intro to making furniture, while using mostly traditional hand skills to build a small bench or similar project. In the process, you’ll learn how to sharpen tune and use hand tools and safely use power tools, as well as how to select lumber and mill, join, scrape, sand, assemble and finish your project.

If you know the basics, consider more intense workshops such as twig tables, sculptural furniture, chair design or box making. Other possibilities include specialized courses in carving, veneer and marquetry, wood turning and finishing.

Classes take place on the school’s Rockport campus, with easy access to Camden and Rockland. Social activities include potluck suppers, faculty slide shows and openings at the on-campus Messler Gallery. The wide-ranging courses develop various skill levels, from beginner to pro. The center can help arrange for lodging and meals. It’s open all year.

Musical Interlude: learn to play an instrument or sing

If you’ve always regretted either never taking or quitting music lessons, it’s not too late to learn. SummerKeys, in the way, way Down East coastal village of Lubec, offers instruction in instruments including piano, guitar, trumpet, cello, clarinet, flute, oboe, violin/viola, celtic harp, and even voice.

You don’t need any previous experience, nor are there any admission requirements. The school invites potential students to “Come as you are to enjoy the study, the work and the beauty of the Maine Coast.”  Most sessions include three to five private lessons, practice times, group classes and optional performance. Class members usually socialize at concerts and perhaps meals.  Accommodations and meals are on your own, although area lodging discounts are available.

Build, Build, Build Your Boat: boatbuilding school

Tiny Brooklin proclaims itself the “wooden boatbuilding capital of the world.” Them’s big words from a town with a year-round population numbering fewer than 900 souls, but Brooklin is home to perhaps a dozen small boat shops, WoodenBoat magazine and the WoodenBoat School.

The school teaches hands-on courses ranging from boatbuilding to seamanship to related crafts, such as marine photography, painting, knots and ropework. Of more than three-dozen boatbuilding courses, the granddaddy is Fundamentals of Boatbuilding. During this two-week course, you’ll likely start one boat, work at planking another and finish a third. Other courses let you actually build your own surfboard, Skerry daysailer, skiff, sea kayak, canoe or pond-yacht. Courses take place on the school’s 60-acre waterfront campus. Lodging and meals packages are available.

Earn a B.A. in Family Fun: Family nature camp

“Awesome!” “Cool!” “Excellent!” No, we’re not talking the latest video game, but a week at the College of the Atlantic’s Family Nature Camp. Instead of simply packing the kids off to camp, join them on Mt. Desert Island, home to Acadia National Park. One week here, where the policy is no child left inside, helps cure nature-deficit disorder.

Bar Harbor’s College of the Atlantic opens its doors to families each summer, offering multiple sessions of its Family Nature Camp. This hands-on, participatory, naturalist-led learning vacation provides plenty of fodder for those “What I Did On My Summer Vacation” essays. Minimum age is five; extended family is welcome. Camp includes campus lodging, meals, field trips, and some boat tours.

Fiddling Around

Learn to play the fiddle by ear at the Maine Fiddle Camp, held on the grounds of Camp NEOFA in Montville. Campers stay in rustic cabins or tent and enjoy communal meals outdoors. There’s plenty of time to swim or hang out in the afternoon, before the evening concerts, dances, and jams. A weekend camp is usually held in June, with week-long sessions offered at other times during the summer.

Going Whole Hog for Birds: tweet about birding skills

Here’s something to tweet about: The Puffin Project sponsors residential ornithology programs at Hog Island Audubon Camp. The one-week sessions take place on the 330-acre island in Muscongus Bay, off Pemaquid Point, and are led by prominent naturalists and environmental educators, are intensive. Lodging is rustic, with shared baths and family -style meals.

Does the name Sikorski ring a Bell? A wilderness aviation experience

Here’s a learning vacation for aviation buffs: Bradford Camps’ Sikorsky Seminar. Bradford Camps is a traditional Maine sporting camp on the shores of undeveloped Munsungun Lake. Stretching along the shoreline are log cabins and a central lodge, where all meals are served. Popular with anglers and hunters in spring and fall, it caters to families in the summer months, with endless opportunities for hiking, swimming, boating and wildlife watching.

Every July, one special weekend is dedicated to the grandfather of Igor I. Sikorsky III, who operates the camps with his wife, Karen. Igor’s grandfather is best known for his work in developing the helicopter, but he also built the world’s first multi-engine aircraft, designed and built the largest aircraft used in World War I, and later worked with large amphibians, which paved the way for commercial aviation.

The Sikorsky Weekend is an opportunity to learn more about the aviation pioneer and talk shop with flight buffs while perusing books, artifacts, videos and photos. Saturday features seaplane rides with as well as a guest speaker. Cost covers all meals, private lodging and use of facilities, including boats, motors and kayaks. Do yourself a favor and splurge on floatplane transportation from either Bangor or Millinocket, otherwise it’s 60 miles over bone-chattering backwoods roads from the nearest blacktop.

Surf’s Up! Build your own surfboard

York’s Grain Surfboards is renowned for its handcrafted wooden surfboards, but it also offers surfboard-building classes, including a Surfboard Builder’s Fantasy Camp. The former are group programs; the latter is a one-on-one, week-long program during which you’ll work with a personal board builder to craft the perfect board: any board, any time, your own builder.

Woods-wise ways: Learn wilderness skills

For more than a decade, The Maine Outdoor Learning Center has been preparing wanna-bes to become registered Maine Guides or simply learn wilderness survival skills. These  hands-on learning vacations cover everything a guide must know to pass the state exams.

You’ll be schooled in canoeing and river reading, fishing, outdoor cooking, map and compass skills, search-and-rescue techniques, and flora and fauna identification. In the process, you’ll learn the specifics of hunting, fishing, and recreational guiding. You’ll pole a canoe, cook over an open fire, practice map-and-compass skills. Sessions, limited to six to 10 students, mix classroom and practical sessions and are held in various locations.

Be a sport: Discover a new way to play in the outdoors

No prior experience is necessary to participate in L.L. Bean’s Outdoor Discovery School’s programs. Learning vacation options include: archery, canoeing, kayaking, fly fishing, clay shooting, bicycling, cross-country skiing, snowshoeing, and paddleboarding. Each program is participatory, so you’ll learn by doing. Programs include equipment and instruction, and range from a few hours to multiple days.

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