Top Bites From The 2014 Kennebunkport Festival (Slideshow)

Both the POP The Kennebunks and the Grand Tapas Party were held under this tent, which was located on a rock right in the heart of Dock Square. 

Served by chef Brandon Blethen of Robert's Maine Grill

With German potato salad, from Little Bigs Bakery's James Plunkett and Pamela Fitzpatrick Plunkett

A slider made with veal and prosciutto, topped with fontina and Spanish onion, from M.C. Spiedo's Mark Gaier and Clark Frasier

From Zapoteca Restaurante Y Tequileria's Shannon Bard

Housemade gravlax on brown bread with caper brown butter mayo and pickled onions, by Portland Hunt & Alpine Club's chef Ricky Penatzer (they also served a killer punch made with aquavit, tea, and lime.

The previous dishes were all served during the Grand Tapas Party, a low-key tasting with plenty of food and wine to go around. 

Walking around Dock Square is like taking a trip back in time.

The backside of the numerous shops directly face out onto the water. 

One of America's best lobster rolls is served at the Clam Shack, a literal shack located right on Dock Square. The cold, fresh  lobster can be dressed with either butter or mayo, and is served on a soft roll from a local bakery instead of the traditional hot dog bun. 

Located right on the water about a half-mile from Dock Square, Mabel's Lobster Claw is an under-the-radar seafood shack that's one of the best around. Lobster rolls are world-class, as are the clam rolls, pictured, which are shucked and fried to order and served with homemade tartar sauce. 

At the private dinner held at the Spenlinhauer residence, Lyon-born chef Fred Eliot served a selection of scratch-made charcuterie, including duck liver mousse and pâté de Campagne. 

For the entrée, roasted Long Island duck was served with fresh spring vegetables. 

The Kennebunkport Conservation Trust allowed the historic Green at the Captain Lord Mansion to be used for the Brews and Tunes event, which involved several live acts, a beer tent with plenty of Sam Adams, and several food trucks.

The houses in the vicinity of the Captain Lord Mansion are some of the best-preserved 1700s mansions on the Eastern seaboard. 

Held at chef David Turin's David's KPT, the Grand Finale showcased great views of the marina, stellar passed hors d'oeuvres, and a full open bar. 

The raw bar at the Grand Finale offered fresh local oysters, clams, and gigantic shrimp cocktail.