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Top 11 Chesapeake Bay Oyster Eateries - Maryland vs Virginia

July 2016
Elnicki Wade

Chesapeake summers ease you into such a laid-back state of mind that your big decision of the day can be choosing cold beer or crisp wine to accompany a dozen fresh oysters. That cool combo of bivalves washed down with a favorite drink is a beloved Bay ritual. The options were once simple: Natty Boh or Bud for brew fans; red or white for wine lovers. And oysters were only eaten in cold months. Today's Bay oyster scene has evolved dramatically. Now, 100-plus bivalve brands are harvested, and aquafarming makes them available year-round. The steady supply has sparked a raw bar renaissance with new oyster houses opening all over the region.Could so many choices complicate a relaxing Chesapeake baycation? Not if we can help it. Marinalife teamed up with Chesapeake Oyster Lovers' Handbook to create a pair of oyster tours where Virginia wine and Maryland beer are coupled with local bivalves for a tantalizing bay-to-table event. Visit these 11 destinations and chart a flavorful course for sipping and slurping your way around the Bay.

Virginia Wine & Oysters

Pass the Bottle, but Hold the Bubbles Your Chesapeake oyster crawl starts in Virginia amid historic characters, rolling countryside and award-winning wines. Its vino tradition dates back to Thomas Jefferson, and centuries later, more than 250 wineries are curling their vines around 3,500-plus acres of land. The success is partly due to nurturing grapes that thrive here but fail in other places. Local vintners also defy the old adage that champagne and oysters are the ultimate couple. Instead, they pair fine wines with scrumptious bivalves that are cultivated in the same area and complement each other's flavors.This bivalve quest also takes you to aquaculture sites that are bolstering a lucrative rebirth in the Chesapeake oyster biz and turning Virginia into the East Coast's top seafood producer. Its 2014 season jumped 31 percent by selling more than 40 million oysters, offering a wide range of flavors ” Rappahannocks to briny Chincoteagues. If you're ready for great grape and bivalve adventures, cruise to these five destinations.

Oyster Farm at Kings Creek - Cape Charles, Va.

When you lounge on the restaurant's deck soaking in a gorgeous view of the Bay, you might see workboats chugging by and gently dropping spats on shells (baby oysters) into the water. It's a pleasant reminder that oyster beds are right in front of the eatery, and you get to witness the infancy of the process that delivers fresh oysters to your table. Usually two or three local bivalve brands are presented with a smooth chardonnay grown about 15 minutes away at Chatham Vineyards. On Watermen Wednesdays, Eastern Shore aquafarmers give talks about their oysters and shuck them for tastings. ( to dock: Cape Charles Yacht Center (757-331-3100,

Pleasure House Oyster Farm - Virginia Beach, Va.

Just a stone's throw from the Atlantic awaits an unforgettable experience where harvesting and eating oysters is not a spectator sport. At this aquafarm, guests tug on tall waterman's waders and step into the Lynnhaven River where briny bivalves lie beneath the waves. With the current swirling between your feet, the Chef 's Table Tour presents a feast of oysters and other local seafood served on tables in the water. Nearby vineyards, such as Boxwood, Williamsburg and Chatham wineries, make bringing your own wine easy. Two other guided tours offer oyster tastings, regional history sessions and hands-on activities with fishpots, oyster cages and aquaculture gear. ( to dock:Long Bay Pointe Boating Resort (757-321-4550,

Dog & Oyster Vineyard - Irvington, Va.

Two 40-foot-tall corkscrews at the entrance welcome guests to an awardwinning vineyard that specifically cultivates wines to pair with Chesapeake oysters. Bottles of white, rosé and red are sampled in the Wine Stand, while the Oyster Stand dishes out Windmill Point and Kellum oysters, soft-shell crabs and other seasonal seafood. The canine component of the name honors the sweet rescue dogs that roam the grounds to protect grape vines from deer and other hungry critters. Docked nearby is the Faded Glory, a ChesapeakeDeadrise workboat that gives tours of oyster beds along Carter's Creek. In early November, the vineyard hosts the Virginia Wine & Oyster Classic, which features 15 of the region's top wineries. ( to dock: Tides Inn Marina (804-438-4418,

Merroir Tasting Room - Topping, Va.

This little hidden gem has played a big role in the Chesapeake oyster resurrection. Merroir is owned by Croxton family members, who were early pioneers in aquafarming and are now growing world-class oysters. Their 250 acres of oyster beds lie just a hundred yards away from the charming eatery. These oysters grow in cages on the Rappahannock River bottom, but when they're pulled from the water, you relish a spectacular farm-to-fork experience that pairs beautifully with Virginia wine. Three types of oysters appear on the menu Rappahannocks (sweet), Stingrays (mild) and Olde Salts (briny) and they're prepared on outdoor grills with a variety of seasonings or presented simply on the half shell. ( to dock:Regent Point Marina and Boatyard (804-758-4457,

Inn at Stratford Hall - Stratford, Va.

Built in 1730, the luxurious inn overlooks the Potomac River with 1,900 acres of exquisite gardens, fields andforests. Four outstanding wineries are located nearby, creating noteworthy wine and exceptional cuisine. The chef at this oyster haven serves only Chesapeake oysters, often shucked on the half shell, baked with local bacon and parmesan, crispy fried or roasted with wasabi butter. Tasting the paired wine before the oyster is his preference, because guests find it's hard to resist a chilled glass placed on their table. Stratford's September Wine & Oyster Festival is a must-go event. ( to dock:Nearby at Colonial Beach Yacht Center (804-224-7230,

Maryland Beer & Oysters

Let's Raise a Frosty Mug to Brews & Bivalves Migrating north on the second leg of the journey, your oyster quest meanders to Maryland's farmlands, urban pockets and quaint Eastern Shore towns. You'll savor the rewards of folks who blend hops and barley to brew beer that couples well with Bay oysters. The state's long tradition of raising frothy mugs dates back to 1703, when the first brewery opened in Annapolis. From the iconic Natty Boh to today's craft ales, Maryland digs suds with bivalves.Steamed crabs garner the most notoriety in the Bay's current seafood scene, but oysters have been major players in Maryland's commerce and culture since colonial times. These bivalves grew so abundantly and were devoured so voraciously that towns such as Crisfield and Solomons were built upon discarded shells. By the 1800s, Chesapeake oysters were the delicacy that everyone wanted to bring to their lips. Now, Maryland aquafarmers are rekindling the global oyster mystique by branding Bay bivalves with alluring labels such as Skinny Dippers, Chesapeake Golds and Sweet Jesus oysters. If you want to discover the bliss of beer and bivalves, then head for these six destinations.

Ruddy Duck Brewery & Grill- Piney Point, Md.

Located on the narrow causeway to St. George Island and flanked by the Potomac River and St. George Creek, Ruddy Duck gracefully blends into Southern Maryland's serene landscape. Next to the deck, a solitary loblolly pine guards a secret that's hidden beneath the gorgeous waterfront view: Oysters are growing just beyond the shore under the waves. These sweet bivalves are harvested daily for the restaurant and are a perfect match for the beers made fresh inhouse. A collection of brews are offered year-round from pale ales to stouts and traditional German festival biers. ( to dock:Haskell's Marina (301-994-1008)

Boatyard Bar & Grill - Annapolis, Md.

Sailors, yacht owners, engine mechanics and anyone who loves the Chesapeake Bay gather at this lively Eastport pub. Tales of sea adventures and fishing conquests fill the air, while shuckers place fresh oysters on icy trays and bartenders drop the delicate meat into petite shooter glasses. Chilled mugs are filled with an impressive list of beers from across the country, including Maryland-made favorites such as Flying Dog, DuClaw, Fordham Copperhead Ale (from Annapolis) and the Boatyard Lager, specially crafted to highlight thesubtle flavors of oysters harvested in local waters. ( to dock:Annapolis Yacht Basin (410-263-3544,

BoatHouse Canton - Baltimore, Md.

Discover a destination that toasts Baltimore's industrial heritage while quenching Maryland's thirst for goodbeer and bivalves. This waterfront seafood house resides in the former facility of Tin Decorating Co., and itstowering smokestack used to rise among scores of oyster processing plants that once lined the shore. Today, it hovers above the deck where guests nibble on oysters and watch ships zip around Inner Harbor. A glass case at the bar is filled with Bay bivalves such as Skinny Dippers, Choptank Sweets and Chincoteagues. Happy hour buck-ashuck oysters and Wednesday Craft Draft Night featuring Maryland brewsfit the bill without busting the wallet. Don't forget to check out the Dock Bar at the BoatHouse offering live music weekly. On-site free dockage is available while dining. ( to dock: BMC at Lighthouse Point (410-675-8888,

Ryleigh's Oyster Federal Hill - Baltimore, Md.

Barstools around the shucking station at Ryleigh's are among the most coveted seats in the house. That's the best vantage point to gaze at oysters blanketed in ice with little wooden signs heralding local brands such as Shooting Points and Nassawadox Salts. This iconic oyster house offers 10 to 14 types of bivalves, but the favorite is Avery's Pearl. These oysters are custom grown in Hog Island, Va., through a unique restaurant-aquafarm partnership. Maryland brews such as Natty Boh, Evolution IPA and Loose Cannon flow freely, especially during buck-a-shuck Oyster Hour. ( to dock: Inner Harbor Marina (410-837-5339,

Ocean Odyssey - Cambridge, Md.

Across the Bay on the Eastern Shore lies a seafood house beloved by locals for its dedication to regional oysters and beer. Family owned since 1947, it began as a small crab factory and has evolved into the ideal place to sample an ever-changing list of local oysters such as Choptank Sweets, Barren Islands, Holy Grails and Sewansecotts. You can slurp them indoors or on the outdoor deck and beer garden that's decorated with a waterman's mural, tropical plants and colorful umbrellas. Maryland craft brews take center stage, especially bottles of Choptank designed by a Baltimore brewer to match the unique flavors of the Chesapeake. ( to dock:River Marsh Marina (410-901-6380,

Awful Arthur's Seafood Co. - St. Michaels, Md.

On the main street of historic St. Michaels stands a lovely Victorian house that has become a prime destination for oyster and beer seekers. Beneath its gingerbread trim hangs an aquaculture cage where oysters once grew in Chesapeake waters. Every day, a raw bar list of a dozen or more types of oysters displays its unique flavors and brand names such as Chesapeake Gold, Sewansecott and Chincoteague. On tap are local ales that include Eastern Shore natives Real Ale Revival from Cambridge and Evolution from Salisbury. Extra bonus: The Eastern Shore Brewing Co. is located a few blocks away with a tasting room. ( to dock:St. Michaels Marina (410-745-2400,

Can Oysters Protect a Pearl of the Chesapeake's Past?

About 14 miles off Virginia's Eastern Shore, oyster aquaculture's cutting-edge science is helping to preserve a traditional way of life on Tangier Island. Richmond native Tim Hickey introduced to local watermen a new oyster farming method growing thousands of oysters in cages along the shore and shipping them to raw bars along the East Coast. That's a big economy boost from a tiny mollusk and a valiant effort to defend a unique part of Chesapeake heritage. For more, go to Tangier Island Oyster Co.,

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Battle of the Crustaceans: Lobsters vs. Crabs

Best Region for the Season

lobster - this or that - marinalife
Courtesy of Justine G


New England and Canada are known as major lobster hubs along the Atlantic, and Maine is one of the most famous regions in the world for these mouth-watering delicacies. For the freshest catch, Maine's top lobster-loving towns include Rockland, Bar Harbor, Belfast, Georgetown, Harpswell, Kennebunk and Ogunquit.


More than 6,000 species of crabs across the world vary in everything from appearance to taste. For example, Maryland crab fans meticulously pick the meat from under the crab's shell, while in Florida, they split open the legs and claws for a tasty treat. To experience the best Maryland blue crabs, visit cities such as Baltimore and Annapolis, as well as Kent Island on the Chesapeake Bay's Eastern Shore and Solomons Island in southern Maryland.


crab - this or that - marinalife
Blue Crab | Courtesy of Pakhnyushchy


Although they are mostly ocean creatures, lobsters do frequently appear on land and sea. They are omnivores and sometimes eat their own when confined or stressed. You can find them throughout the world's oceans in freshwater and brackish environments. Some of the most delicious species are caught in the Gulf of Maine and along coastal Nova Scotia.


Typically found in saltwater or brackish water, thousands of different crab species live in all of the world's oceans. Like lobsters, some are land-crawlers. Many solely live in the water and others inhabit the edges along rocks and sandy shores. The best crustacean havens for crabbing include Maryland, Virginia and Delaware. Florida stone crabs are found in southern waters in shallow, rocky locations including knee-deep seagrass beds and reefs.

Traditional Recipes


The sweet taste of lobster pairs well with your taste buds in any variation. Cook it in a gamut of dishes from steaming, grilling or boiling, to chopped-up in a warm soup or cold salad. Some of the most famous classics include a New England lobster boil, baked lobster tail, lobster mac and cheese, creamy bisque and much more.


Pick-and-eat crab feasts are a beloved pastime across the mid-Atlantic region. Catch, steam, season, crack open and scarf down! Use a mallet to break the claws open and get the good thick meat. Two varieties of crab soup creamy or tomato-based are popular along the East Coast, as well as dishes such as crab dip, crab Rangoon, crab pretzels and best of all the world-famous Maryland crab cakes.

Fun Facts

lobster - this or that - marinalife
Lobster Dish | Courtesy of BDMcIntosh


Lobsters actually have two stomachs and can detach a limb and grow it back during their molting cycle. Today, lobsters are among the pricier seafood selections and are considered a delicacy, but that wasn't always the case. In early 19th century New England, lobsters were so abundant that their shells were used as fertilizer and their meat was fed to pigs as scraps.


Crabs are typically an aggressive crustacean and often fight with other crabs and aquatic creatures. They can walk in any direction and mostly scurry sideways. Unlike lobsters that can live to age 100, Atlantic crabs only survive for three to four years. Dungeness Crabs from Alaska can live up to 13 years, and the Japanese spider crab has the longest lifespan of all its fellow crustaceans, often reaching 80 to 100 years old.

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Cruising the Great Loop Taught Us How to Cook

nyc skyline - food - marinalife
Kate and her husband Tim

Before embarking on the Great Loop, my husband Tim and I lived in New York City, which helped prepare us somewhat for life on the water. We took our clothes to a laundromat, hand washed our dishes, and understood the challenges of living in a small space. But given it's one of the culinary capitals of the world, living in Manhattan didn't teach us how to cook. Since living on our boat, a 31-foot 1996 Camano Troll named Sweet Day, we had to change our relationship with the kitchen, which means we actually had to use it. Here's what we learned.

Be Creative with What We Have

While cruising the Great Loop, we imagined tiki bars and restaurants dotting the shorelines everywhere we stopped. This is definitely true in some parts. But more times than expected, we found ourselves nowhere near a place to grab a meal, much less a grocery store.This means we've learned how to build meals with what we have onboard. We also realized that as long as we have flour and a little butter, homemade tortillas can easily transform a couple sides into tasty tacos and easily impress neighbors at the next docktail party.

Rarely Waste Food

In the daily hustle of our lives in the city, we ended up wasting a lot more food than we'd like to admit. The opposite has been true while cruising. We typically buy enough fresh food for three to four meals, because that's all we can fit in our fridge. A home-cooked dinner is easily stretched to lunch the next day. And since we travel with our fridge, leftovers never get left behind.

No Need for Fancy Kitchen Gadgets

We have a small propane oven and a three-burner stove. We can use these with barely any electricity, making cooking underway and at anchor seamless. When we're plugged into a marina or if we run our generator, we can also use our microwave (when it's not being used as a food pantry).Some cruisers have Instapots and other gadgets, but our boat isn't set up to handle that amount of electricity. Plus, we don't have the space. So, we've had to learn (with a lot of practice) how to cook juicy chicken or tender salmon without the benefits of modern cooking technology.

Access Our Kitchen 24/7

One of the biggest (and underrated) benefits of cruising is that your stuff travels with you, including your kitchen. This means we can make a marinade while cruising and cook the chicken at anchor that night. Or knead a loaf of bread underway to make sure it's ready to bake the next day. Plus, you never have to worry about forgetting olive oil or spices when on a trip. Spending time and experimenting in the kitchen helps break up those long cruising days too, all while rewarding us with a tasty meal once we reach our destination.

Know the Steps Ahead of Time to Plan a Meal

One quirk of our galley is we can only run the oven or the stove, as our propane system can't support running both at the same time. As a result, it requires knowing the recipe and its steps in advance to ensure we have the right equipment and ability to cook the meal. If the meal is good enough to be part of the rotation, the steps become easier to remember the next time we cook it.

Learn What Meals We Can Make Quickly

Just like land life, there are days when we may feel excited about prepping and cooking a more time-intensive meal, and others when we're hungry, it's 7:00 p.m. and we just need to get something in our stomach. In New York, that meant heading downstairs for a slice of pizza.

lunch aboard - food - marinalife
Courtesy of Kate Raulin Carney

That doesn't work while cruising. Learning what meals take time (especially in Sweet Day's kitchen) and what meals can be thrown together quickly (hello mac and cheese and tuna fish) is extremely helpful. When we're stocking up on food, we make sure we have enough of those go-to meal items for those inevitable times when we just need something fast.To help you stock your galley, here are some of our favorite items:

  • High-quality all-purpose knife: Our Zwilling Santoku knife cuts pretty much everything we've cooked in the last year.
  • Dutch oven: This is perfect for baking fresh bread, making soups, rice and other meals. We store it in the oven while not in use.
  • Stainless steel French press: We didn't want to have to rely on electricity to make coffee, so our go-to is a sturdy French press. Plus, it's fun to get beans from local coffee shops.
  • New York Times cooking subscription: This app allows us to easily search tons of recipes and discover new dishes with ingredients we have on board.
  • Pre-cut parchment paper: I learned this from my dad. It keeps food from sticking to the pan and makes cleaning easy a big plus on a tiny boat, where you may need to clean the pan quickly to put another item in the oven.


Here's our go-to recipe for an easy batch of tortillas. Some of our favorite ingredients for stuffing inside are pantry staples black beans and rice or roasted sweet potatoes with a charred scallion crema (Greek yogurt, mayo and scallions charred on a hot skillet).


  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/4 cup room temperature butter (Can also replace with shortening, lard or vegetable oil)
  • 7/8 to 1 cup of hot water


  1. In a medium-sized bowl, whisk together the flour, baking powder and salt.
  2. Add the butter (if you're using vegetable oil, add it in step 3). Use your fingers to work the fat into the flour until it disappears.
  3. Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together.
  4. Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add abit more flour.
  5. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly and allow them to rest, covered, for about 30 minutes.If you wish, coat each ball lightly in oil before covering to ensure the dough doesn't dry out.
  6. While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F.
  7. Working with one piece of dough at a time, roll into a round about 8 inches in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle to keep it pliable. Repeat with the remaining dough balls.
  8. If you have leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet or for a few seconds in the microwave.

Recipe is from King Arthur Baking Company, To follow Kate and Tim Carney's cruising adventures aboard Sweet Day, go to or @lifeonsweetday on Instagram.

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Top 10 New England Sailing Regattas

What do a media mogul, movie maker and American President have in common? Taking part in yacht racing, one of our nation's oldest sports, and New England, the cradle of this sport in America. Ted Turner won the 1977 America's Cup in Newport. Roy Disney sailed from Newport to Bermuda with record-breaking speed in 2002. And in 1936, JFK earned a winner's cup racing Stars in the Hyannis Port Yacht Club race to Edgartown.With more than 6,000 miles of shoreline, survival built on the sea from olden days of fishing and trading to today's seasonal tourist dollars, it's a natural that racing sailboats is a time-honored tradition and rite of passion for most New Englanders. Many sailors here boast blood as blue as the surrounding seas, yet everyone can find a home to race. Here's a sampling of some of the region's best-known regattas.


Camden Classics Cup - new england regattas - marinalife
Camden Classics Cup | Alison Langle

Camden Classics CupJuly 28-30Competition and camaraderie combine in this relative newcomer event sailed in Penobscot Bay and celebrated shoreside in downtown Camden. Over 100 sailboats, everything from vintage yachts to very fast one-designs like J/46s and J/42s, race. Classes are available for day sailors and cruising yachts, too. Dockage at Lyman-Morse is included in the race fee, so the party starts ashore when the racing ends, says organizer Mackenzie Lyman, who adds the marina operator and boat-builders have rebuilt the waterfront after a fire in 2020. Spectators can have just as much fun. Maine's Wind- jammers offer two-hour tours to view the racing, while landlubber's best bet is watching the parade of sail as dressed yachts with costumed crew parade through Camden harbor on the morning of July 30. camdenclassicscup.comBoothbay Harbor Yacht Club Annual Regatta & Shipyard Cup Classics ChallengeJuly 23-24A trend toward classic yacht racing and a nod to the area's deep sailing roots combined for the first time last year at the Shipyard Cup. This new addition to the nearly 50-year-old annual regatta put lots of eye-candy on the water. The 1926-built NY-40, Marilee and 1937-constructed 12-meter America's Cup contender, Gleam, plus classic Boothbay Harbor one-designs like the 21-foot, Geerd Hendel-designed, 1938-launched sloops, are expected back this year along with contemporary race yachts. We invited several America's Cup contenders to join Gleam this year on the start line, says co-chair Bob Scribner. Spectators can observe from Spruce Point, McKeown Point or Southport. A narrated parade of participants in the inner harbor starts at 10:00 a.m. on July 24.


Marblehead Regatta - new england regattas - marinalife
NOOD Marblehead Regatta 2021 | Bruce

Helly Hansen Sailing World Regatta Series – MarbleheadJuly 28-31The 1889-founded Marblehead Race Week joined with National Offshore One-Design concept a few years back, and the result is close to 200 boats racing. We now have all our regular classes like J/70s, Rhodes 19s and Viper 640, plus there are usually one or two guest classes like RS21s, Skuds, 2.4's and J/24s, that hold regional championships as part of the week, says Leslie Rousseau, race committee chair for the host Boston Yacht Club. We expect to see the return of Jud Smith, two-time Rolex Yachtsman of the Year and local J-70 favorite. Spectators on land can get a bird's eye view of the racing from Chandler Hovey Park on Marblehead Neck. Those with a fast center console can watch the boats line up to start off Turkey Point in Middle River or set their chutes at the windward mark in Middle River. Race WeekendJune 23-25Since 1938, celebrity-studded Martha's Vineyard is home to this week of combo coastal, offshore and round-the-island racing hosted by Edgartown Yacht Club. The history, charm and summer activity on Martha's Vineyard is a meaningful draw, in addition to fantastic wind and ideal sailing conditions, says Alex Nugent, one of the event's co-chairs. Plus, we typically host a big welcome party that's sponsored by Mount Gay Rum. New is the ‘Round-the-Sound series of races, which features 20-some nautical mile coastal sprints around Vineyard Sound and Nantucket Sound and replaces the around-the-buoy series. There's monohull and multihull, racing and cruising, double-handed and many-handed entrants including teams from state and federal service and maritime academies. edgartownyc.orgNantucket Race WeekAugust 13-21Nine days of racing, parties and awards ceremonies take the concept of race week to the extreme. There's something afloat for everyone: kids in Optis and 420s, women in Rhodes 19s, kiteboarders, radio-controlled model boats and some of the country's top sailors competing in high-performance big boats and classic wooden yachts. This year we celebrate the 50th Opera House Cup Regatta, the grand dame of classic wooden boat regattas. The Cup, named after a legendary Nantucket restaurant, attracts some of the finest wooden boats on the East Coast and Europe. There is a big awards party on the beach after the race, says Diana Brown, chief executive of Nantucket Community Sailing. The Parade of Wooden Boats offers a brochure that describes each participating boat. The public can watch the parade from Brant Point Beach.


Annual RegattaJune 10-12Hosted by the New York Yacht Club (NYYC) out of its facilities in Newport, this is North America's oldest continuously held sailing event going on its 168th year. The format features two days of buoy racing, prefaced by a race around Conanicut Island. The sight of 100-plus spinnakers running north in the West Passage of Narragansett Bay from Fort Adams, Castle Hill or Beavertail Light is breathtaking. Entries are invited to one-design classes, and boats more than 24 feet race under a variety of handicaps. The Annual Regatta is one of my perennial favorites, says Paul Zabetakis, NYYC commodore and a regular participant on his Swan 42, Impetuous. The race management is impeccable with multiple course configurations. Few other venues offer the perfect combination of offshore racing in Rhode Island Sound and inshore racing on Narragansett Bay. The Saturday night regatta party is one of the biggest occasions of the Newport regatta season with sailors converging on Harbour Court for cocktails and dinner.

Edgartown Race Weekend - new england regattas - marinalife
Edgartown Race Weekend | Daniel Fors

Newport to Bermuda RaceJune 17The lawn at Castle Hill Inn in Newport and Fort Wetherill in Jamestown are ringside seats to watch nearly 200 vessels start in the East Passage on a 635-mile passage south to Bermuda. Fort Adams State Park also provides close-up views of many of the boats as they depart from Newport Harbor. The fleet then sails past Brenton State Park as it clears Brenton Reef and turns to the southeast. Charter boats and private yachts assemble to watch the start from the water as well, says John Burnham. It's one of the oldest regularly scheduled ocean races, happening biennially since 1906. This year, three high-speed multihulls – two MOD 70s, Argo and Snowflake, and the 78' trimaran Ultim'Emotion 2 – are entered, and each has a good chance of breaking the elapsed time race record of 34h:42m:53s set in 2016 by the 100' maxi yacht, Comanche. bermudarace.comIda Lewis Distance RaceAugust 18-20The fleet goes where the wind blows. The Ida Lewis Distance Race is like no other in that the Race Committee chooses from among four different courses, based on the weather. Each course incorporates some of the most storied cruising grounds in New England and is just long enough for the fleet to be offshore overnight, yet not so long to prohibit inviting family and friends to join for a first-time adventure, says Anselm Richards, event chair. The goal: get about 60-some teams to compete on race boats 28-foot and longer in double-handed, youth, collegiate and different handicap classes back to the dock in under 24 hours. The start happens off Fort Adams and ends inside Newport Harbor, where each team is handed a congratulatory bottle of Prosecco.


Block Island RaceMay 27Stamford is the start of this Memorial Day weekend regatta that for many sailors kicks New England's offshore racing season. The 186-nautical mile course down Long Island Sound and around Block Island and back also acts as a ‘warm up' for many teams that are racing some two weeks later in the Newport to Bermuda Race, says Kate Wilson Somers, who handles media for the event. The race marks its 75th anniversary this year and is organized by the Storm Trysail Club, based in Larchmont, NY. Point One Design RegattaJune 4-5A 20-year+ tradition on the first weekend in June, this one-design keelboat event hosted out of the Cedar Point Yacht Club in Westport, CT, can draw as many as 800 competitors on over 100 boats. The key is that all the boats in a class are the same; no handicap scoring is needed. This makes it easy to watch, as first over the finish line is the winner. Currently, the event is open to J70, J88, J105 and J109, and Beneteau 36.7 fleets, but other fleets are welcome if they meet the requirements, says Joyce Oberdorf, who handles the club's communications.

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