“Sour. Spicy. Stinky. Delicious.” That’s how Julian Armstrong and Gary Kim, of Son-Mat Foods and Anju Noodle Bar in Kittery, describe their signature Spicy Napa Cabbage Kimchi. Launched in early 2013, Son-Mat Foods now produces about 200 pounds per week of the hot Korean-style fermented cabbage condiment.
A private, fully furnished home with ocean views and optional luxuries, like a personal chef or massage therapist, set Mermaid Crossing apart from many other vacation spots in York. If a guest wants something, from wine delivery to a stack of their favorite magazines, Mermaid Crossing’s management aims to make it happen.
Formerly the Sise Inn, The Hotel Portsmouth is under new ownership and is adding a full-service boutique hotel option to downtown Portsmouth. Daniel Innis and Doug Palardy, the folks who brought elegant-cool accommodations to Portsmouth with the Ale House Inn, are helming this venture with the newly remodeled Hotel Portsmouth, just reopened this April.
He’s a trendsetting tycoon, dressed to the nines and looking to grab a quick gimlet before the 5:10 p.m. train. He steps through a set of nondescript white double doors and into a warmly lit room with a gleaming bar and rich wooden decor, the bartender polishing glasses as throngs of fellow patrons sip and converse. Checking his pocket watch, he casually strolls up to choose his chair. I’m going to like it here, he thinks, smiling.
There’s nothing more refreshing than a crunchy sour dill pickle at a summer cookout, and Maine Homestead Farm produces some of the best around. Owner Krista Gagne started making them in 2011 after her grandparents dropped off a paper bag full of cucumbers. That day, she made a batch of Bread and Butter Pickles, a crinkle cut cuke, tangy and satisfyingly sweet but not cloying. Family and friends loved them, and she soon had to quit her day job to keep up with demand.
Harbor Sweets has been making their specialty chocolates in Salem for 40 years. It’s always worth stopping by for a factory tour (complete with samples). While there are conveyor belts and moderate automation, most of the work in preparing these goodies is done by hand by a large team. For decades, they’ve made a handful of pieces, to perfection.
With its lakeside-lodge decor, crackling fireplaces, private beach, and walking-distance location to downtown Wolfeboro’s quaint shops, Wolfeboro Inn might just be the perfect Winnipesaukee escape. “You’re surrounded by Belknap Mountain, the tall trees, and Wolfeboro Bay in the distance,” says Lucy Van Cleve, director of sales and marketing at the inn. “It captures the essence of a New England escape.”