Thank you, thank you, thank you! Every aspect of this sail was choreographed to perfection. A job well done by the captain and his superb crew. Everyone's sailing skills, the food, the personability, the food, music, the food, storytelling, and, oh yes, the food blew me away. Continued success! —Emily from Allenstown, NH
As the cook/owner from 1979–2003, Captain Ellen Barnes made the Taber famous for its galley fare, cooking wholesome and tasty New England dishes. Since her son Captain Noah and his wife Jane took over the Taber in 2004, they have built on this tradition, adding such touches as hors d'oeuvres featuring artisan cheeses and cured meats. They delight in sourcing food locally: eggs, vegetables, fish, meat and coffee are all bought from local purveyors. Their intention is to offer the most delicious food without losing the hearty flavors people come to Maine to experience. The Taber's food has been continuously featured in the media, including The Food Network'sBest Of... series and Rachael Ray's Vacations, as well as PBS' Culinary Travels with Dave Eckert. Hailing from New York City, Jane has years of experience working in the wine business and has brought her passion for wine to Maine. The Taber offers 5 special wine cruises each season with tastings led by Jane each night. The Taber also serves wine every night on all trips.
All of our meals, including fresh baked bread and pastries, are prepared on the galley's vintage woodstove. Breakfasts include wild Maine blueberry pancakes, herb scrambled eggs with locally cured bacon, fresh fruit and our famous Taber Granola. Lunch, served on deck, usually consists of hearty soups, chowders, fresh rolls and magnificent salads.
A meal on the Stephen Taber gives a whole new meaning to a movable feast. —Rachael Ray
One of the finest restaurants in New England. —Jed from New Paltz, NY
Dinner might feature fresh salmon with toasted hazelnut beurre blanc, braised short ribs, or hand rolled tagliatelle with lamb shank ragu. Rounding out all meals are seasonal vegetables from Whitefoot Farm located in Jefferson, Maine, and herbs from Jane's garden. Desserts include strawberry-rhubarb pie, flourless chocolate cake, panna cotta and tarte Tatin with brandied cream. The highlight of each trip is a traditional all-you-can-eat lobster bake with grilled steak and locally made sausage, all cooked and over an open fire and served, weather permitting, on a secluded beach.
Couldn't have dreamed of a better week! The sailing, the scenery, the FOOD! Each would have been great alone—and we got all 3! What a Captain! What a crew! A high bar has been set for any future adventure! Wheeeeeee!!! —Lori from Phoenix, AZ
