Coastal Inspired Design: Maine Oceanview Hotel Rooms in Boothbay Harbor

To celebrate the 70th anniversary of the Main Inn construction in 1943, nearly all guest rooms are being upgraded this winter. After purchasing Newagen in 2001, Scott and Corinne Larson, completely renovated the Inn and implemented four coastal-inspired color palettes. In that same tradition, Corinne and designer Jessie LaFalce have created four new designs. The cozy quilts, woven rugs in sea glass colors and local Maine art were all inspired – just as you will be – by the expansive ocean views.

So if you’re wondering where to stay in Maine, you’ll find your answer among our collection of newly designed ocean view rooms. Decorated in the casually elegant Maine cottage style, Newagen Seaside Inn’s ocean view rooms mix antique furnishings with modern luxuries and offer easy access to the inviting common areas through our historic coastal inn.

At the Newagen Seaside Inn, the Maine coast is always right outside your window and our Maine family is always at your service. Call today at 1-800-654-5242 to reserve your room, or just to chat. We look forward to hearing from you.

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Five Ways to Save Money on A Wedding: Where Is It Okay to Cut Costs

At the historic Newagen Seaside Inn, our wedding planner Jessica Hans specializes in helping couples create the Maine destination seaside wedding of their dreams—and on their budget. To start planning your dream destination wedding on the Maine coast, contact us today!

1. Plan a Maine destination wedding.
No one wants to miss your special day. Invitation lists grow quickly, and just as quickly consume your budget with per person menu/bar costs. If there’s no way to cut your third cousin’s three children from your list, consider moving your wedding away from home. Destination weddings—like an oceanfront Maine wedding at Newagen — mean the guests that accept your wedding invitation are the guests who most want to be there. Destination weddings winnow your guest list to your nearest and dearest with no hurt feelings … just great savings!

2. Choose an off-peak or weekday date for your Maine wedding.
Couples never want to talk about Mondays. Or May. But when they see just how much they can save, they change their mind. It’s not just that the Newagen Seaside Inn can offer discounts at these times. Everyone can. Maine wedding photographers, florists, bands, and DJs might be slammed on a Saturday in July, but willing to bargain in June or work for much less on Wednesdays. Imagine getting every vendor you want for a discount. That’s the kind of opportunity a weekday wedding offers. At Newagen, we can make any day of any month special and spectacular … and save you money.

3. Let nature inspire your wedding decorations.
Brides and grooms can spend so much on flowers, place settings, and draperies to make a venue beautiful. But if your wedding venue is already breathtaking, you’ll save so much money on wedding decorations. We see this all the time at the historic Newagen Seaside Inn. Our gorgeous views of the Maine coast are picture-perfect backdrops to wedding parties, wedding receptions and wedding pictures … at no extra charge. Browse our Maine wedding photo gallery to see what I mean!

4.  Consider hosting your Maine wedding in one location with value-added services.
Instead of paying multiple site fees for a Maine wedding rehearsal dinner, wedding ceremony, cocktail hour, wedding reception, after party or brunch, find a location able to host it all at one price. You’ll save on transporting your wedding party and guests from location to location. At the Newagen Seaside Inn, bridal parties have the entire Inn to themselves on their wedding day, and can take advantage of our Event Lawn, Restaurant, Pub, Pine Room and more. Choosing a venue able to provide essentials like tables, chairs, linens, china, glassware and silverware can save your wedding budget thousands of dollars in rental costs. Newagen also includes wedding planning and event planning services, saving you thousands of dollars … and hassles.

5. Eat local, and ask about bar service options.
Wedding coordinators know requesting local specialties for your wedding menu guarantees the freshest ingredients, but it also saves you money. On an oceanfront Maine destination wedding, Lobster is a bargain! Prices for Maine lobster, a wedding staple, are lower than anywhere else in the country. Sweet Maine shrimp or Maine haddock can also be fresh, delicious, and inexpensive options that your guests will see as indulgences!

Having the flexibility to have a full open bar, beer and wine only bar, cash bar or some combination of these at your Maine wedding reception or Maine wedding after party can significantly help bring down the cost of your Maine wedding. A signature drink may limit the number of mixed drinks that served but still allow guests a delicious liquor option – and give you another chance to personalize your special day. Limiting cocktails to the cocktail hour alone and then serving beer and wine only for the reception may also be a fitting choice that may reduce bar costs at your Maine wedding.

To start planning your Maine wedding at the Newagen Seaside Inn, contact us today.

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The Blizzard of 2013: A View from Newagen Seaside Inn

Newagen in the Snow

The Blizzard of 2013, aka Nemo, will go down as the most significant snow event in 35 years since the famous storm of 1978. The inspiration for the storm is not the Pixar film, but Captain Nemo, from the Jules Verne book “Twenty Thousand Leagues Under the Sea.” Meteorologists predicted a near perfect nor’easter (if there is such a thing) with two areas of low pressure resulting in hurricane force winds, extreme snow fall and an astronomical high tide on Saturday morning with 35 foot waves. We hope those in the northeast are safe and well.



Newagen, located at the tip of Southport Island overlooking Cape Newagen, is no stranger to winter storms, and this one certainly lived up to the hype. The snow drifts were over 5 feet high in some places, the front door was inaccessible and the back lawn looked more like Antarctica. We were reminded why we are not open in the winter! That, and a seasonal water supply…


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Seahorse, a New Oceanfront Maine Cottage: Newagen Seaside Inn, Boothbay Harbor

6a00e54fa934fe8833017c34d1402b970b-320wiNew for 2013, Newagen Seaside Inn unveils Seahorse Cottage, perched on the edge of the sea and designed as an exclusive, romantic retreat for couples.


An open, airy great room with cathedral ceilings, double sided gas fireplace and finely appointed furnishings lead through to a screen porch with sunset ocean views. A custom barn sliding door leads to your bedroom and bathroom.


Seahorse’s beautifully appointed seascape-inspired bedroom with cathedral ceiling has unparalleled views of the Atlantic ocean from your private porch or even your pillow. Imagine the sound of surf, the spruce scent, the distant foghorn and Maine sunset as your backdrop.


The luxurious bath is appointed with gorgeous claw foot soaking tub and walk-in shower with Kohler rain shower heads for ultimate relaxation.

We invite you to join us this summer for a visit or tour of the Seahorse cottage along with the many improvements to Newagen Seaside Inn. We’re excited about the updates, but even more so to welcome and be of service to you. Contact us at or 1-800-654-5242.

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Winter Photography Contest: Favorite Photos From Your Boothbay Harbor Vacation

We’re launching a new website in the New Year and what better way to show off Newagen than by using photos from your summer vacation. The Grand Prize Winner will receive a two-night stay at the Inn and honorable mentions will be loaded up with Newagen swag. Best of all, winners will have their photos featured on Newagen’s new website (with photographer credit of course).

Submit your entry to before February 1st, 2013 with your name and a short description of the image. Multiple entries are accepted.

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December Recipe of the Month: Easy Holiday Challah Bread

6a00e54fa934fe8833017c349cde86970b-320wiA Newagen staff favorite is Easy Challah Bread from Artisinal Bread in Five Minutes a Day by Dr. Jeff Hertzberg and Zoe Francois. The book has become a personal bread bible because of the vast number of recipes in simple formats for the novice baker. It’s with great pleasure that we share this very easy, extremely tasty bread recipe that anyone can make. If you’ve never made bread, don’t worry about it, just follow the recipe and you’re sure to have a holiday hit for your recipe repertoire.



1 3/4 cups lukewarm water

1 1/2 tablespoons granulated yeast (2 packets)

1 1/2 tablespoons salt

4 large eggs, lightly beaten

1/2 cup honey

1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet

7 cups unbleached all-purpose flour

Egg wash (1 egg beaten with 1 tablespoon of water)

Poppy seeds or sesame seeds for the top



1. Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.


4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.

5. On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.



6. Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.

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7. Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough).


8. Twenty minutes before baking time, preheat the oven to 350-degrees F. If you’re not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.

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9. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.


10. Allow to cool before slicing or eating. Bon Appetite!

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HMS Bounty Abandons Ship off N.C. Coast


A heart wrenching report of the distressed HMS Bounty reached Boothbay Harbor, which has been a welcome port for the ship and its crew over the years. The boat and its crew were iconic figures in Boothbay Harbor, which has a rich shipbuilding heritage.The vessel was here for routine maintenance between mid-September and mid-October getting a new coat of paint, caulk in leaky seams and new crew quarters.

The HMS Bounty Facebook page reported that the boat departed Connecticut for St. Petersburg, Florida last week and attempted to go around Hurricane Sandy.


On Sunday October 28, Captain Robin Walbridge wrote, “We are just going to keep trying to go fast and squeeze by the storm and land as fast as we can.”

Shortly after the Captain’s update, the owner of the Bounty lost communication with the vessel and alerted the Coast Guard.

The Coast Guard then received a distress signal from the ship showing its position. The heroic men and women of the Coast Guard sent an aircraft to speak with the crew, which reported that the vessel was taking on water. According to an official Coast Guard Report, “The Coast Guard has received word that the crew of the HMS Bounty has abandoned ship approximately 90 miles southeast of Hatteras N.C., Monday. The crew donned cold water survival suits and life jackets before launching in two 25-man lifeboats with canopies. Two Coast Guard helicopters rescued 14 people from life rafts after they were forced to abandon ship.

They were flown to Air Station Elizabeth City in North Carolina where they were met by awaiting emergency medical services personnel, the Coast Guard said.

An aircraft was on the scene, searching for the two missing crew members, with a Jayhawk helicopter en route to assist.

“It appears that two crew members didn’t make it on to the life rafts,” Coast Guard spokesman Lt. Michael Patterson told NBC News. The Coast Guard was speaking with the rescued crew members to find out more details.”

For more information on the Bounty and updates on the rescue, visit their Facebook page. For now, our hearts and prayers are with the crew and those involved in the search and rescue.

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Chef Fiona wins Peoples Choice Award at Boothbay Harbor “Claw Down”



The First Annual Boothbay Harbor “Claw Down”, hosted by the Boothbay Harbor Region Chamber of Commerce, was an amazing night with 18 local Boothbay Harbor chefs and co-hosted by Lynn Archer, owner of the Brass Compass Cafe and winner on the Food Network show “Throwdown with Bobby Flay”, and 94.9 WHOM’s on-air evening host Mike Rovin. The two awards up for grabs were the Judges Award and People’s Choice Award.


Two weeks of recipe imagination and perfection culminated in a delicious lobster appetizer creation by Newagen Seaside Inn’s Executive Chef Fiona Dunlap. The dish was a Petite Lobsterbake and included a petite corn cake, native corn puree, Southport Island lobster, butter sauce and candied tarragon. The event was a complete sell out and nearly all 350 bites were enjoyed by the 200 plus attendees. After an hour and a half of feasting, the votes were in and Chef Fiona was awarded the coveted People’s Choice Award and came within 1/2 point of winning the Judges’ award. Congratulations Fiona!


To enjoy one of Chef Fiona’s tasty Lobster creations visit Newagen Seaside Inn Sunday – Friday before the Inn closes for the season October 12.

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Visit Boothbay Harbor: One of Maine’s Prettiest Villages


Downeast Magazine’s September issue is celebrating “Maine’s 10 Prettiest Villages” and it just so happens that 5 of the top 6 are not only within driving distance of Newagen Seaside Inn, but right in our own backyard.

Boothbay Harbor, at #2, was described this way: “A laid-back village far from busy Route 1, Boothbay Harbor features authentic charm, a working waterfront, drop dead natural beauty, and a great mix of restaurants, cultural events, and artisans. It’s surrounded by islands and lighthouses, while the village itself shines, thanks to brick sidewalks, handsome hand-painted signs and a gentle hilly terrain.” That’s quite an endorsement for our town which has been nicknamed the soul of the Maine Coast!

Camden was named the prettiest village at #1 and two of our favorite neighbors, Damariscotta at #3 and 15 minutes north and Wiscasset, at # 4, is only 15 minutes south. Planning a Maine vacation or getaway? Consider Newagen Seaside Inn, conveniently located a short distance to many of Downeast Magazine’s ‘Prettiest Villages in Maine’.

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“Rachel Carson’s ‘Rugged Shore in Maine” – A New York Times Story


The New York TImes recently featured Rachel Carson and her connection to Southport Island and Newagen Seaside Inn in their August 17, 2012 story entitled “Rachel Carson’s ‘Rugged Shore in Maine”. They truly captured her love of the Maine Coast, Southport Island and Newagen Seaside Inn.

The New Times writes: “The coast northeast of Portland indents to green, hilly peninsulas and fjord-like estuaries — “salt-water rivers, now arms of the sea,” in Carson’s words. I drove along one of those rivers, the Sheepscot, to Boothbay Harbor, a white-clapboard fishing village and resort, where shops and restaurants slope down to a busy waterfront. As I passed onto a swing bridge that leads to Southport Island, the location of Carson’s cottage, the hectic, information-laden world began to slip away.

The island retains the pristine timelessness that attracted Carson, with its “deep dark woodland and rugged shore.” I meandered five miles south to Cape Newagen, the island’s tip, site of the Newagen Seaside Inn, a hotel dating from 1816 that Carson often visited. The stately white colonial building sits above “the hollow boom of the sea striking against the rocks,” she wrote.

The owners of Newagen, Scott and Corinne Larson, invite you to visit Newagen Seaside Inn and the Rachel Carson monument. Many Rachel followers make the pilgrimage to the “the rock” where her ashes are scattered. The stately Adirondack chairs overlooking the rocky coast and saltwater river provide a spot where one can reflect on her impact and appreciate the world around us that moved Rachel Carson and others to protect. For more information or to visit, contact Newagen Seaside Inn directly at 1-800-654-5242. Or to make reservations, click here.

Photo: Chris Becker, NY Times

Quote: Frank M. Meola, NY Times August 17, 2012

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