The Real Food Institute (realfoodinstitute.org) held its first training for institutional foodservice, rolling out time saving recipes for school and institutional meals, utilizing local foods. The evaluations reinforced many comments that the location and setting were fabulous, which helped make this experience, as one foodservice director put it, "the best professional development I've had in 14 years." SPI ownership, chef Stiles, and crew paid attention to every detail. Pemaquid Hall and Linekin Bay provided lovely space for breakout sessions, kitchen work, and plenary functions. There was plenty of parking and easy pick-up/drop-off of for field trips. Hiking trails and the beautiful location offered relaxation and an opportunity to enjoy the outdoors and recharge between sessions. Location, location, location. Thanks to Cindy, Cherie, Joe, Angelo, Chef Stiles and all for making our event a success. I highly recommend the place if you are considering a professional retreat, workshop or conference. (If you are having a wedding, it is a no-brainer!)
- Spruce Point Hotel
- Spruce Point Resort
