Impeccably restored in 2004, Chebeague Island Inn, perched above the shores of Casco Bay’s largest island, never seemed to catch on with mainlanders. That was until the summer of 2010 when Mainer Casey Prentice and his family purchased the circa-1920 estate and instilled the property with a much-needed dose of youthful enthusiasm. Word spread quickly about Chef Justin Rowe, who trained at the White Barn Inn in Kennebunkport, and knows how to create tasty dishes from local catch. Now Portlanders think nothing of taking the 15-minute water taxi or ferry to Chebeague for cocktails on the wraparound porch, dinner, even an overnight stay in one of the 21 rooms found in the three-story home. New this summer is s the Inn’s Farm-to-Table Package where guests can taste the island’s local agriculture. Foodies will also enjoy the Lobster Experience Package that allows guests to join a Maine lobsterman for a two-hour, educational excursion around Casco Bay. Afterwards, the inn will purchase the freshly caught crustaceans and prepare a classic lobster dinner with all the fixings. Rooms start at $180 a night.