Can't Get Enough of the Water?

Classic Harbor Line kicked off its season this weekend, and our new cruises were a success!

So what are sailing enthusiasts to do when their trip is over? Visit the Museum of Yachting, of course!

This summer, there are three new exhibits at the Museum, including a history of The America's Cup, a boat race to England that - for several years - started from Newport. Our own Adirondack II has ties to the race: In 1851, the first year of the race, a vessel called The America won the first place title, and the race was named after the boat. In 1995, Scarano Boat Building, who built the Adirondack II and operates Classic Harbor Line, crafted a replica of the famous America. Today, that replica is in San Francisco.

A model of the original schooner, America

Not only can you learn about history by visiting Newport's yachting museum, but you can also learn about the science and engineering it takes to make a vessel in the new exhibit on ship and yacht models, which just opened May 16.

Finally, a 133-foot long schooner yacht called the Coronet is currently being restored in Newport (the ship dates back to 1885!), and the Museum offers visitors the chance to get a glimpse of what Victorian era life was like on the yacht. After seeing the exhibit, visitors can take a ferry to watch the Coronet being restored!

We hope you enjoy the Museum of Yachting in Newport, Rhode Island!

Thanks to everyone who helped make our first week back on the water a success!

Get Ready for the Annual Great Chowder Cook - Off!

Our season at Classic Harbor Line officially starts this weekend! Our website has gotten a facelift, and one of the Newport summer traditions - the Schweppes Great Chowder Cook-Off - is right around the corner!

On Saturday, June 6, chefs from around the country will battle it out for the title of Best Clam Chowder. The best part? You can sample all of the entries! (In fact, chefs will cook up more than 3,000 gallons of chowder in just one afternoon.)


The restaurant to beat this year is The Skipper Restaurant of South Yarmouth, MA, which competed against more than 30 other restaurants last year to win the most coveted title.

But other restaurants from last year's competition have reason to be proud. The Blue Mermaid Chowder house of San Francisco, for example, took second place in Most Exotic Chowder category in 2008, and will look to take home a first place award this year. Other categories include Clamcakes Category, Creative Category, Seafood Category, Best Decorated Booth, and Most Spirited. First prize winners for the the clam, seasfood and creative categories receive $1000, and the pretigious title for the entire year.

The event is from 11 a.m. to 6 p.m. at the lovely Newport Yachting Center, and features live Reggae and other world music bands playing in the courtyard during the afternoon. Tickets to the event are $20/advanced purchase and $17 if you take your chances to get in at the door.

There's plenty more to learn about the 2009 Newport, Rhode Island, Clam Chowder Cook-Off, including profiles of competing chefs! Can't wait to see you there!

Captain Andrew Prepares to Sail from Key West to Newport

On May 10, the Adirondack II will say goodbye to Key West, and Captain Andrew Neuhauser and seven crew members will sail the schooner to Newport, Rhode Island, where it will stay for the summer and fall.

The trip is a long one - it took seven and a half days to sail the schooner down to Key West, and their journey could be significantly longer depending on weather and currents. The crew sails through the night, rotating in three-hour shifts on deck and then taking nine hours off. Captain Andrew says its important to be alert, because even though there are long stretches of little activity, short bursts of very hard work are necessary throughout, as currents can make the trip tough, especially along the North Carolina coast. "It can be a walk in the park or completely difficult," he says.


Another issue is the wind. In Key West, Captain Andrew says he usually deals with wind at 18 to 20 knots, but this year the wind has been at 25 to 30. This made for a more adventurous season, and despite the record low temperatures, Captain Andrew says most guests loved the breezier, more intense sails.

The crew takes enough food for ten days, and keeps it healthy. Captain Andrew says he'll pack salad, meat and bread, but he tries to eat as little as possible because the temptation to binge can get so great.

Four of the crew members are from Newport, and are flying down to Key West to help out. With more than 100 years experience between them, the crew is ready for their journey, whether it be six days or twenty. Back in Newport, the crew will undergo orientation and training refreshers, and begin their season Memorial Day weekend.