Louisiana
A collision of cultures and cuisines makes Louisiana a legendary food destination where Creole and Cajun classics are just the beginning of the fun.
Signature Dish: You can’t go wrong with a gumbo in Louisiana, whether it is made with seafood, or chicken and sausage. Crawfish etouffee is also wildly popular.
Don’t Miss This: The po’boy sandwich originated in New Orleans and can be found statewide, featuring shrimp, oysters or crawfish.
Bottoms Up: The Sazerac — a variation of cognac or whiskey cocktails — is made with Sazerac-brand cognac and is the state’s official libation.
Interactive Experience: The Southern Food and Beverage Museum in New Orleans offers a Taste of Louisiana lunch demonstration twice a week.
Foodie Festival: There are more than 400 festivals around the state, but the Louisiana Peach Festival in Ruston and Mudbug Madness in Shreveport are great for groups.
Eat Here: Randol’s in Lafayette features Cajun seafood specialties served alongside a dance floor and live zydeco bands.
Maine
Since it sports more than 5,000 miles of coastline, Maine is widely known as one of America’s premier destinations for fresh seafood.
Signature Dish: Lobster bakes feature the state’s most sought-after delicacy, served alongside clams, corn, potatoes and condiments.
Don’t Miss This: The oyster is a Maine staple, and groups can take boat tours to oyster beds and taste the products fresh and raw.
Bottoms Up: More than 80 microbreweries throughout the state feature Maine flavors such as maple porters and pale ales made with foraged spruce tips.
Interactive Experience: Maine Foodie Tours in Portland showcases New England clam chowder, lobster mac-and-cheese, blueberry scones and more.
Foodie Festival: Flavors of Freeport takes place during the winter and includes chef demos, chocolate factory tours, cocktail competitions and a lobster brunch.
Eat Here: Groups love the fresh seafood at DiMillo’s in Portland, which is located on a ship overlooking Casco Bay.
Maryland
The flavors of the Chesapeake Bay abound in Maryland, a mid-Atlantic destination steeped in history and culinary traditions.
Signature Dish: Residents will tell you that steamed crab is the quintessential Maryland dish, although many visitors come in search of the perfect crab cake.
Don’t Miss This: Pit beef is slow-cooked over charcoal for several hours, then sliced thin and piled on a roll. Pit turkey and pit ham are also popular around the state.
Bottoms Up: The Black-Eyed Susan is the signature drink of the Preakness and is traditionally made with Sagamore rye.
Interactive Experience: n Crisfield, a restaurant offers the Crab + Cake program, which features demos of crab cakes and the Smith Island Cake, the state’s official dessert.
Foodie Festival: The Maryland Seafood Festival in Annapolis is the state’s most popular culinary event and takes place the weekend after Labor Day.
Eat Here: There are numerous places for groups to indulge in a traditional crab feast, including Suicide Bridge Restaurant on the scenic Eastern Shore.
