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Our Floating Feast
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A Veritable Floating Feast

Gourmet 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

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Fresh baked bread

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 Captain Noah (Ellen's son) 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.gourmet sailing cruise

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The Taber's food has been continuously featured in the media, including The Food Network's Best 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 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.

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lobsters served on the beach

Lunch of Potatoes Au Gratin

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

Delicious Pancakes on Deck


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.

Jane's Herb Garden


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

New England Boiled Dinner







"Magnificent paella!"—The Food Network

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Sumptuous PiesOur Vintage Stove


A sampling of food and wine from our wine trips

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 butter
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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And now, more pictures of food...

Unbelievable TamalesDates and ProscuttoYummy turkey baconStuffed acorn squashEmpanadasSalmon and Local Snap PeasPulled Pork SandwichesDucktrap SalmonAnna's MeatballsSticky bunsSimply Divine ChowdersConfitPaellaMaine lobstersSeared Pork TenderloinStephen Taber FoodYummy munchiesPoached PearsMore delicious snacksProscutto and ParmesanFresh SalmonLobster BakeCuban Bread

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Call 1-800-999-7352 for Reservations
Request a Brochure

 

 
 
Schooner Stephen Taber - Windjammer Wharf - Just Off 40 Tilson Ave., Rockland, Maine, 04841 - 1-800-999-7352 - info@stephentaber.com
 
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