New England draws travelers year-round with iconic fall foliage, historic landmarks and an abiding love for comfort food. But food and wine enthusiasts can savor the region anytime at three historic inns in Rhode Island, Connecticut and Maine. Each estate pairs timeless New England hospitality with chef-led programs that highlight local ingredients, hands-on learning, tastings and culinary excursions focused on regional classics.
© Auberge Resorts Collection
At The Vanderbilt in Newport, Rhode Island, newly appointed executive chef Timothy Caspare has introduced multisensory programs that celebrate the area’s abundant seafood. One signature offering, Behind the Oyster, welcomes both guests and locals for a guided experience that covers everything from proper shucking technique to the stories of the local farms and fisheries that supply the region. Attendees tour the behind-the-scenes workings of Newport’s sustainable fishing community, then take part in a blindfolded tasting of oysters—New England varieties alongside selections from farther afield—paired with the choice of a classic martini or a smoky scotch for a memorable sensory comparison.
The Vanderbilt also offers a livelier option with Shuck Yeah, a happy hour-style event showcasing an array of New England oysters. Each variety is thoughtfully paired with a beverage designed to enhance the taste and deepen appreciation for the people and places that produce them.
© Auberge Resorts Collection
In coastal Maine, the White Barn Inn in Kennebunk has expanded its culinary programming as it enters its next chapter. The property now offers private, hands-on cooking classes designed for modern travelers who want to engage directly with the kitchen. Participants cook alongside the Inn’s professional culinary team, preparing signature dishes and other favorites in a demonstration-style class in the White Barn Inn kitchen.
These classes emphasize contemporary New England cuisine and the relationships that sustain it. Guests work with produce, proteins and vegetables sourced from local farmers, fishermen and foragers along the Maine coast, learning techniques that translate to home kitchens while gaining a deeper understanding of the region’s seasonal bounty.
Mayflower Inn & Spa © Auberge Resorts Collection
At the Mayflower Inn & Spa in Washington, Connecticut, Executive Chef Jose Ramírez‑Ruiz has introduced a new chapter of chef-driven dining that blends seasonal abundance with refined technique. His approach includes an a la carte menu at the main restaurant, The Garden Room, alongside a Chef‑Led Dining Experience that offers intimate, curated tastings. The Tap Room, a tavern-inspired brasserie on property, benefits from hyper‑seasonal, locally focused multicourse menus that spotlight the best of the region.
Drawing on his experience with vegetable-forward tasting menus at his previous post, Chef Ramírez‑Ruiz also offers an Omakase‑inspired service. This ever-changing format allows the kitchen to craft unique, individualized meals so that no two dinners are the same, emphasizing spontaneity, seasonality and the freshest local ingredients.
Together, these three historic inns demonstrate how New England hospitality can be as much about food education and discovery as it is about comfort and tradition. From oyster tastings on the coast to hands-on cooking classes and chef-curated tasting menus inland, each property provides immersive culinary experiences that celebrate local producers and the region’s storied foodways. Whether you’re a home cook looking to sharpen your skills or a traveler eager to taste New England at its source, these programs offer approachable, memorable ways to connect with the flavors and people behind the food.