Wonderful welcome at luxury Ann's Point Inn

The first evening was a meet and greet with the other guests. Alan and his wife are the kindest people. They were very attentive to their guests and did everything possible to make all of us feel very special. They take great pride in their inn and genuinely care about their guests comfort.

Ann's Point is exceedingly beautiful and it is located at the waters of Bass Harbor.  The area is quaint and just beautiful. The Inn has 4 rooms, also energy efficient and environmental friendly. They use non-toxic pest control, energy saving kitchen appliances, they enforce recycling and reusing programs, and they compost all leftovers.


Comfortable beds and rooms, the best eco-friendly accommodation


Cooking lobster and baking apple dumplings

On Tuesday we learned how to properly cook and clean lobster! Additionally, we learned how to make puff pastry for apple dumplings and also the fine points of making vanilla ice cream. Our meal was lobster stew with mussels, scallops, potatoes, etc.

We also made corn tortillas with re-fried beans, goat cheese, and tomatoes. We made a beet and potato fritter with cranberry and apple chutney, apple dumplings, and vanilla ice cream. All courses were paired with wonderful wines!



We create and snack on tostatidas while drinking rusticator


Cocktails and Hors d’Oeuvres

Rusticator (rum, fresh-pressed cider and ginger)

Tostaditas (Flour tortilla, corn, Maine yellow beans, goat cheese and crushed tomatoes)



Smoked Duck Hash (Duck breast, beets and Salty Dog Farm potatoes) with Apple/Cranberry Chutney

Mexican Lobster Stew (Lobster, smoked mussels and sautéed sea scallops in a light tomato broth)

Apple Dumpling (Macintosh apple baked in puff pastry) with vanilla ice cream


My favorite dish is Mexican Lobster Stew, it's fun learning how to cook and clean a lobster


Preparing beet pasta and cooking cod

On Wednesday we prepared for our meal: home-made beet pasta with shaved Parmesan cheese, smoked mussels with garlic mayo, fresh cod sautéed on wilted arugula and greens, mini orange cakes with homemade raspberry sorbet.


Preparation of the beet pasta


Cocktails and Hors d’Oeuvres

Vermont Sparkler (Cava, Vermont ice cider and orange zest)

Smoked mussels with aïoli



Beet pasta tossed with Fiore extra-virgin olive oil and fresh garlic

Fresh-caught cod pan-seared with Parmesan broth, chard, Maine yellow beans, and Salty Dog Farm potatoes

Orange EVOO cake with raspberry sorbet


The cod we prepared looks appetizing, a great restaurant dish


A truly amazing culinary destination in Maine

Alan and Jeanette Fuer, the most gracious and attentive innkeepers, are the owner/operators of this beautiful property. The owner of the Red Sky Restaurant was our culinary instructor and the food we created was delicious. 

There was not one part of this culinary experience that I did not enjoy. This was a truly amazing vacation for my sister and me. For anyone looking for an awesome vacation in Maine, I highly recommend this culinary adventure. You will not be disappointed and will walk away with wonderful memories!


Cooking class at Red Sky kitchen, memorable vacation and wonderful learning experience


BookCulinaryVacations.com Q&A with Gin

  • Q: Was this your first cooking vacation?
  • A: Yes, this was my first cooking vacation!
  • Q: How did you come to love cooking?
  • A: When I was a little girl I used to love watching / helping my mom and grandmother with baking and making family meals. These are some of my fondest memories!
  • Q: What was your favorite dish?
  • A: I think my favorite dish was the Mexican Lobster stew. Not far behind though, I loved the smoked mussels! All of the foods we made were favorites!
  • Q: What was the teaching style of your instructor?
  • A: We had hands-on prep for all dishes. Each student did as much, or as little, as they wanted to do! Of course, I wanted to do all of the steps!
  • Q: During your free time in Maine, what was your favorite thing to do besides cooking?
  • A: We arrived a few days early so we could spend time in Bar Harbor and visiting the Acadia National Park. Neither my sister or I had ever been to Maine. We both love taking pictures, hiking and eating good foods!
  • Q: Would you recommend this experience to your friends?
  • A: I have recommended this vacation to all of my friends, so has my sister! I always give the name of BookCulinaryVacations.com because there are food vacations all over the world. Right now all of my sisters and I are planning a vacation in late winter/early spring time frame. There are several offerings on the east coast that we are looking at. Our vacation to Bass Harbor falls into our “Best Ever” vacations category!


A scrumptuous culinary retreat by the beautiful waters of Bass Harbor in Maine


The Inn only does the culinary events on the first opening weekend in the spring and the closing weekend in the fall. Gin went to this cooking vacation at Ann’s Point Inn with her sister in October 2014. ‚ÄčThis review was written by Virginia Steffen and she shared personal pictures for BookCulinaryVacations.com. This article has been edited by permission. Share with us your culinary travel and experiences and send us a message if you want to contribute an article.