So, my name is Lara, and I am the daughter of the innkeepers Mario and Roni, that many of you have come to know during your stays at The Squire Tarbox Inn!  After 8 years of hard work they are beginning to think about retiring, and have put the inn up for sale, but alas in this climate, that may take some time, so that’s where I come in to the picture!  I have moved to Maine from Oregon to join the team, and help them take a break from the maddening pace of
an innkeeper’s life!  I spent last summer there, working side by side with them, observing and thinking about what I’d like to see happen at a place like that.
As many of you have seen, it is incredibly beautiful, with it’s historic buildings, and it has all the infrastructure to be a working farm.  Some of you may have been lucky enough to visit when my brother’s organic vegetable gardens were in full swing, and it was stunning…he has since outgrown the acreage, and moved to another piece of land just down the road!   We are very happy for his business success, but we miss the incredibly satisfying feeling of being able to see, touch and smell all those gorgeous vibrant organic veggies on site!  We hope to re grow the land he left.  I have my bachelors in nutrition, so love veggies, and especially odd, obscure and heirloom types, and we will focus on those alongside many of the important restaurant staples!  We have always used some of his vegetables in our cooking, but I would like to produce enough that after a year or so, we use almost exclusively our produce (alas we can’t grow lemons in Maine without greenhouses)!  I also have a passion for incorporating herbs into cooking, so we will be planting lots of beautiful, healthy medicinal herbs in our gardens as well!  If I stay long enough, I would like to start creating our own animal products too!  The previous owners made and sold goat cheese, so that would be the first place to start, and we already have chickens in charge of the breakfast supplies…aka farm fresh eggs!  I have thought about starting to raise meat birds as well, and even perhaps some sheep for milk and mutton….my brother raised pigs on the property, and I would like to do this again….the quality of the pork is UNBELIEVABLE!!  My basic philosophy on cooking and eating healthy is that if you raise it yourself (or visit an inn where someone else lovingly raised it) you can eat almost whatever you want, including butter and cream and the likes, and not only is it healthy for you (within reason) but without having to do too much to it in the cooking process, it TASTES fabulous!!  Some other fun projects we have in mind are to build an earthen oven for wood fired pizza and bread, to have canning parties, to have a roasting spit in the restaurant where we carve your dinner for you right in front of the fire, and many more ideas….keep checking our website as we start to update about all the changes we will start to make this year!  www.squiretarboxinn.com We are a family that loves food, and we look forward to sharing its beauty, vitality, and even sensuousness with all of you!

We hope everyone had a wonderful Thanksgiving feasting on turkey with family and friends :  It’s hard to believe now with these warm temperatures that Christmas is only 25 days away. Don’t forget to still join us here for a meal before we close January 1st until April. We are open Thursdays, Fridays & Saturdays and don’t forget Thursdays is Swiss night when we serve cheese fondue and raclette. We are also doing our New Year’s Eve dinner so make a reservation for that.

A new family member has joined the team at the inn!!  Our daughter Lara has moved to Maine from Oregon to live and work with us at the inn until we are ready to retire <3.  She brings with her, a love of decadent yet healthy food (she is trained as a nutritionist @ Bastyr University) and organic, locally grown produce.  She looks forward to helping Chef Mario create some new recipes that focus on the exquisite produce grown by our son @Kyle DePietro on his Squire Tarbox Farm!!!

Check out our specials and join us for a relaxed weekend or mid week stay.

We have a beautiful newly renovated cottage on our property available for weekly or weekend rental. Sleeps 6 and has all amenities including breakfast at the Inn for our weekend guests. $1250 weekly rental from Saturday to Saturday, and $750 for 2 night weekend stay, space available.

The NE Historical Society is having dinner with us tonight at our Midcoast Maine Inn listed on the National Register of Historic Places.

We have just had a new face lift done to our web site of our Midcoast Maine Inn, check it out. Hopefully it will be easier and less problems to work with.

We are opening this Sunday for Easter. Come and join us for a delicious meal.

This is our 10th year running the Squire Tarbox Inn. It looks as if spring is finally trying to get here, better late than never. Just got an e-mail from the Botanical Gardens in Boothbay. You should check out their upcoming events, they sound wonderful.

Here at our Midcaost Maine country bnb/Inn the first crocuses are out and the buds are appearing. We had another snowfall yesterday and are due for some more on Thursday and this week temperatures are below average. However, we are thinking positive and the 1st day of spring was yesterday so the warm weather can’t be far behind.!? April 6th we will be driving to Royal Oak MD to see friends for 4 days. Then we will get the historical Inn cleaned, painted and polished ready to open again on April 19th. Come and see us for Easter .

Time is flying by and soon the Inn will reopen, April 19th, for our 10th season. I was in Florida visiting friends who live right near the historical town of St. Augustine. What a neat town that is with so much to see & do. The weather was perfect, sunny every day and in the mid 70s  with cool nights. Our daughter was here  to visit from Oregon this past week which is always wonderful. We have one more trip, on April 6th, to do before we open and this time Mario will come along as well as our 2 dogs. We will visit friends in Maryland who have a house on the  Chesapeake Bay.