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FOOD IS OUR SPECIALTY
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
For years, the Taber has been famous for our galley fare, and we cherish this tradition dearly. Ellen's famous New England cookery has been continually featured in the media, including New England Living, The Boston Globe, SAIL magazine, The New York Times, and The Food Network.  Ellen's cookbook, A Taste of the Taber, is in it's fifth edition. Though retired, her influence is still strong in the Taber galley, and you are sure to be dazzled by our fare, prepared with the finest fresh, local ingredients.
All of our meals including fresh daily bread and pastries, are prepared on the galley's vintage woodstove and are guaranteed to hit the spot. You'll awake every morning to sumptuous aromas, and are always welcome in the galley to visit. Lunch, served on deck, usually consists of hearty soups of chowders, hot rolls, and salads.
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One of the finest restaurants in New England. —Jed from New Paltz, NY
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Dinner in the lamp-lit galley might feature a roast, freshly caught seafood, or perhaps a traditional New England Boiled Dinner. Rounding out the meal are fresh seasonal vegetables with fresh herbs from our garden, and a good old-fashioned dessert, like strawberry-rhubarb pie with hand-churned ice cream. The highlight of each trip is the Downeast all-you-can-eat lobster bake cooked and served 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
"Aficionados consider the Taber to be the last bastion of traditional New England Fare."—The Boston Globe
 "Magnificent paella!."—The Food Network
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A sampling of food and wine from our wine trips
Below are the menu and wines served during our August 26, 2007, 3-Day Wine Trip.
Each night, we taste through all of the wines first. Then our guests drink
their favorite wines with dinner. All meals are served family-style.
Day 1 — French Wines
Sparkling:
Champagne Bollinger Special Cuvée Brut (Champagne)
Whites:
Langlois-Chateau de la Fontaine-Audon Sancerre 2005 (Loire Valley)
Domaine Chanson Pere et Fils Vire-Clesse 2005 (Burgundy)
Josmeyer Riesling Le Kottabe 2005 (Alsace)
Reds:
Domaine Roy Marc Gevrey Chambertin Clos Prieur 2002 (Burgundy)
Michel Chapoutier Petit Ruche Crozes-Hermitage 2004 (Northern Rhône Valley)
Domaine Font de Michelle Châteauneuf-du-Pape 2004 (Southern Rhône Valley)
Chateau Ormes de Pez Saint Éstephe 2000 (Bordeaux)
Dessert:
Chateau Haut Mayne Sauternes 2003 (Bordeaux)
Dinner Menu
Appetizers:
Pan seared duck breast with dill mustard beurre blanc
Homemade mini croissants with Cocoa Carbona Cheese
Goat cheese Florentine puffs in phillo dough
Triple cream brie
Main Course:
Macintosh Cider marinated Pork Loin with Cherry Cream reduction
Wild rice and orzo pilaf
Wilted swiss chard drizzled in aged balsamic
Homemade bagette
Dessert:
Mini éclairs
Créme Brulee
Day 2 — Wines that go with lobster
Sparkling:
Santa Margerhita Prosecco (Alto Adige, Italy)
Whites:
Boutari Moschofilero 2006 (Mantania, Greece)
Samantha Starr Reserve Chardonnay 2005 (Monterey County, CA, USA)
Reds:
M. Chapoutier Cotes-du-Rhone Belleruche Rouge 2005 (Rhône Valley)
Talisman Pinot Noir Ted's Vineyard 2004 (Sonoma, California, USA)
LOBSTER BAKE
Appetizers:
Hot artichoke dip
Fresh watermelon
Vermont cheddar cheese
Crackers
Chips
Tortilla chips with homemade feta salsa
Crudités
Main Course:
Freshly caught steamed Maine lobster with melted butted
Corn on the cob
Pulled pork sandwiches on freshly baked Newfi rolls
After dinner:
Fortified Wines:
Churchill's Late Bottle Vintage Port 1999
Broadbent Malmsey 10 year old Madeira
Served with...
Candied spiced walnuts
Stilton cheese
Vosques chocolates
Fresh strawberries
Day 3 — Italian Wines
Sparkling:
Ca' del Bosco Franciacorta Brut NV (Lombardy)
Whites:
Santa Margherita Pinot Grigio 2006 (Alto Adige)
Fuedi di San Gregoria Greco di Tufo 2005 (Campania)
Reds:
Varaldo Dolcetto d'Alba 2005 (Piedmont)
Produtorri del Barbaresco Barbaresco 2003 (Piedmont)
Baglio di Pianetto Piana dei Cembali 2002 (Sicily)
Il Poggione Rosso di Montalcino 2004 (Tuscany)
Col d'Orcia Brunello di Montalcino 2000 (Tuscany)
Dessert:
Scagliola "Primo Bacio" Moscato 2006 (Piedmont)
Dinner Menu
Appetizers:
A selection of assorted Artesan Cheeses featuring Taleggio, Constant Bliss,
Pleasant Ridge Reserve, Roaring Forties Blue and Raschera
Bresula
Assorted antipasti
Quince paste
Roasted garlic with roasted peppers
Main Course:
Osso Buco alla Montanara with Gremolada
Strozzapreti
Broccoli Rabe deglazed in Sambucco
Dessert:
Tiramisu with Chocolate granache
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