The Breakwater Lighthouse and a sailboat in Rockland, Maine.

  When planning your summer vacation, the voyage should be half the fun, not half the battle. Seeking out scenic routes will allow you to discover the offbeat nooks of New England and beyond, and you’ll have the freedom to make spontaneous stops or detours (and bathroom breaks, too).
Of all the great places to visit within driving distance, we’ve narrowed down the choices to help members find drive vacations to suit every travel personality. Here are some ideas for families, couples, beachgoers, outdoor enthusiasts and history buffs.
  We’re looking for less crowded beaches where we can spread out and relax. But we also want to be close to plenty of great restaurants and shops. Where should we go?
  The ride up the elbow of Massachusetts to Province-town is one of the most scenic drives in New England. The further you wander down the Cape, the less crowded the beaches, mostly because they go on for miles. Along Route 6, you’ll pass through all the quaint Cape villages such as Barnstable, Yarmouth Port and Orleans with streets bordered by antique shops, inns and clam shacks. The best shore can be found in Provincetown at Herring Cove and Race Point beaches, which are surrounded by giant dunes and miles of sand. Look out over the ocean and you might spot a whale or two. Eclectic Commercial Street is home to unique shops, art galleries and restaurants for all tastes and budgets.
  We are land and sea creatures who enjoy hiking, biking, kayaking and swimming. Where can we go that has it all?
  Seldom do hiking trails provide ocean vistas, but that’s the norm at Acadia National Park in Bar Harbor, Maine. With more than 120 miles of intersecting trails along Mount Desert Island’s rocky cliffs, thrill-seekers can choose from routes ranging from easy to strenuous. Ascend the summit of Cadillac Mountain for 360-degree views of the island and the Atlantic Ocean, or choose the easier, three-mile round-trip Ocean Trail for a flatter path with spectacular sights. The park also contains 55 miles of carriage roads suitable for biking or walking. Add sea kayaking and canoeing to the mix, and you’ll be one with nature in no time. Several companies, including Aquaterra Adventures, Coastal Kayaking Tours and National Park Sea Kayak Tours, offer a variety of options for harbor, sunset and half-day trips.
  Our family is made up of water and nature lovers, but our youngest prefers theme parks. Where can we go that has something for everyone?
  With too many family attractions to count, Lake George, N.Y., will satisfy even the most tireless kids (and adults). Incorporate lakeside respites, outdoor adventures and family attractions into your vacation, so kids can swim, learn about nature and let loose in theme parks — all in one trip. Plan a whitewater-rafting excursion with Adventure Sports Rafting Company, or even tube down the Hudson River with Tubby Tubes Co. in Lake Luzerne. Spend a day building sandcastles and splashing around at kid-friendly Usher’s Park Beach. Attractions include Six Flags Great Escape and Splashwater Kingdom, Santa’s Workshop on Whiteface Mountain and one-hour paddle-wheeler cruises aboard the steamboat Minnie-Ha-Ha. Should it rain on your parade, head to EXPLORE!, an indoor fun park complete with a pirate castle and ship, climbing loft and nature center.
  My husband and I love food and sightseeing, but I have a bad back and can’t walk long distances. Where can we go that has scenic roads and great eats?
  There are sites to be seen by car or by boat in Rockland and Camden, Maine. Midcoast Maine roads are bordered by wild lupines, lakes, harbors and lobster shacks. On the drive up, stop at Red’s Eats in Wiscasset for a famous lobster roll, stuffed with hunks of meat from a full, one-pound lobster. In Camden, you don’t have to earn your views by hiking to the top of Mount Battie; you can drive to the summit. For scenes that can only be accessed by boat, board the Morning in Maine sailboat in Rockland Harbor and enjoy a relaxing ride past the Breakwater and Owl’s Head Lighthouses. Since nothing says Maine quite like wild blueberries, check into the AAA Four Diamond Berry Manor Inn, a historically restored bed & breakfast which serves freshly baked berry pies to guests at all hours. For dinner, you’ll be impressed by AAA Four Diamond Mediterranean restaurant Primo, which incorporates freshly caught seafood and just picked herbs and vegetables from its onsite garden into every dish.
  Where can we take the kids for a budget-friendly family trip to learn about American history?
  The kids are on summer vacation, but you don’t want them to spend two months in front of the TV. Planning an educational family trip can be affordable, if you choose the right destination. Drive down to Washington, D.C., pay for your hotel and some meals, and the rest is on The House. There are more free things to do here than you can tackle in a week. Many of the museums and attractions offer complimentary admission, including The White House, the U.S. Capitol, Arlington National Cemetery, the Smithsonian Institute’s 15 museums and so many more. Choose a hotel that offers free breakfast and in-room kitchenettes that allow you to fix lunch to go, and you’ll only have to pay for dinner. If you’re lucky, you might even catch a glimpse of President Obama and the Secret Service motorcade, which is a once-in-a lifetime historical event in itself. Should you wish to continue on your educational journey, swing through Gettysburg, Pa. on your way back home to celebrate the 150th anniversary of the Civil War with a visit to the Manassas battlefields.

The waterfront patio at Sensing at the Fairmont Battery Wharf Hotel.

Slide Show of Four and Five Diamond Properties.

  Offering advanced culinary techniques, exotic spa treatments and luxurious amenities, today’s large-scale hotels are taking high-end service to a new level. Among them are some of the region’s newest AAA Four and Five Diamond Award winners: Boston’s Mandarin Oriental and Fairmont Battery Wharf; and the MGM Grand at Foxwoods.
  You don’t have to be an overnight guest to experience the grandeur. In addition to unparalleled accommodations, all three of these properties feature fine restaurants, and two boast spas.
Mandarin Oriental
  Upon entering the AAA Five Diamond Mandarin Oriental, guests will notice the museum-worthy Asian art collection. Marble sculptures, Oriental paintings and custom-designed rugs and furniture combine to create the lobby’s lush surroundings.
“Some people come in just to look at the art,” said Edwina Kluender, the hotel’s director of public relations.
  Visitors and guests alike can dine at restaurants Asana and M Bar & Lounge. At Asana, experience contemporary Asian cuisine for which chef Nathan Rich enhances New England fare with ingredients like coconut, ginger, wasabi and sesame. M Bar attracts an afterwork crowd. And L’Espalier, Boston’s only AAA Five Diamond restaurant, is connected to the hotel.
  Upstairs, feng shui balances each guest room. Beds are outfitted with the finest 400-count Frette linens. Ample windows frame historical brownstones and nearby shopping central on iconic Newbury Street.
  What sets the Mandarin’s guest rooms apart from other luxury hotels is size; all have at least 400 square feet of space. It is also a pet-friendly hotel with all necessities provided, including food and water bowls, and even a plot of transportable grass that a guest once requested for a street-shy pup.
  The jewel of the Mandarin is its spa. Pre- and post-treatment, guests unwind in the steam rooms, vitality pools and Vichy showers. Packages include specially designed treatments for the mother-to-be, and head-to-toe overhauls that transform any tightly wound jetsetter into pure jelly. Now that’s Five Diamond service.
Fairmont Battery Wharf
  Almost every room here offers harbor views and a quick stroll takes guests to the city’s best Italian dining in the North End. But the hotel also has its own Four Diamond contemporary French restaurant, Sensing, with a waterfront patio located right on the scenic Harborwalk.
  Standard guest rooms include unique perks like an in-room mini espresso machine.
Upgrade to Fairmont Gold, and you’ll gain access to the private lounge, which serves daily breakfast, evening hors d’oeuvres and before-bed treats of cannoli and Boston cream pies.
  While Little Italy is just steps away, Sensing tastes like a trip to Paris. Developed by renowned French chef Guy Martin, the menu is executed by chef de cuisine Gerard Barbin.
  Get a taste for chef Bar-bin’s talents through the Tasty Teaser snacking platter, which includes six bite-size appetizers like an oyster with granite, fried quail egg or mushroom crème brûlée. A remarkable deal is the $40 three-course prix fixe dinner menu. For entrees, the cod steamed in lemongrass with coconut and grapefruit sauce is most popular, any season.
  Desserts look more like art than tart, especially the lemon and yuzu crystalline. Served in a glass globe, the top is sealed by a sheet of hardened sugar, which must be broken with your spoon to get to the sorbet, yuzu gelée and cookie bits beneath.
MGM Grand at Foxwoods
  The MGM Grand at Foxwoods equates to an instant trip to Vegas. From the well-appointed rooms, terrific restaurants, incredible spa, live entertainment at the MGM Grand Theatre and 50,000-square-foot gaming area, you need not board a plane and cross the country to experience the allure of a casino.
  Book a stay on Sunday through Thursday nights, and you might take advantage of weekday rates and restaurant specials. Rooms feature 300-thread-count Monaco linens and marble bathrooms, and many have views of the forest and outdoor pool area.
  You don’t need to gamble all day to have a good time here. There’s plenty more to do. A must-visit is Craftsteak, the two-time AAA Four Diamond Award-winning restaurant owned by celebrity chef Tom Colicchio of “Top Chef” fame.
The menu highlights the finest corn-fed beef, exotic cuts from Japan, and made-from-scratch sides like Rösti and spinach gratin that are meant for sharing. Each steak comes with three housemade dipping sauces.
  For those who want something of everything, Craftsteak offers a $45-per-person prix fixe (available Sunday to Thursday) that includes a mixed greens salad; a 6-ounce filet, hangar steak or salmon served with two sides; and dessert.
  In the mood for dancing after dinner? Head over to Shrine, the hotel’s nightclub and sushi restaurant. The exotic Asian theme carries throughout with private tables perfect for snuggling after hitting the dance floor.
  To end your trip with a de-stressing session, book a day at G Spa, specializing in massages, body treatments, facials and even hair and nail services. You’ll want to set aside more than a few hours to fully relax during your visit.
  Before you undergo your treatment (we recommend the milk and honey body wrap, which exfoliates your entire body for spring), take your time decompressing in the waterfall Jacuzzi, steam room and sauna, located in the separate men’s and women’s locker rooms. There’s also a co-ed lounging area with an indoor lap pool and 25-person Jacuzzi.
  Ultimate luxury, so close to home; the MGM Grand at Foxwoods just might put the Strip to shame.

The Tasty Teaser Sampler from Sensing.

  Boston’s North End may be known for its Italian food, but one of the city’s best French restaurants is located just a quick walk away. AAA recently awarded The Fairmont Battery Wharf Hotel with Four Diamond Awards for both the hotel and its restaurant, Sensing.
  Developed by the world-renowned French chef Guy Martin, who earned three Michelin stars for his work at Le Grand Véfour in Paris, Sensing is the first restaurant that Martin has opened in the United States. He trained young protégé Gerard Barbin to expertly bring the flavors of Paris to Boston as Sensing’s chef de cuisine. I recently had the pleasure of experiencing Martin and Barbin’s combined talents.

Cod steamed in lemongrass.

  You can watch chef Barbin cook if you sit at the Sensing bar. The other fun thing about the bar is that the kitchen will occasionally bring out an amuse bouche for guests while they enjoy cocktails or wait for a table. My companion and I tasted bite-size steak tataki (sirloin marinated in soy, garlic and ginger) with pickled pineapple and brussels sprout.
  Then we ordered the Tasty Teaser Sampler ($13) to share. A perfect introduction to this type of cuisine, it includes six bite-size appetizers that highlight the kitchen’s brilliance. The selection varies, but on this occasion, we tasted an Island Creek oyster with shallot and vinegar granite; fried quail egg; beef empanada with cranberry dip; parsnip soup shooter; mushroom crème brûlée ; and cipollini onion soup. Warming up to the concept of contemporary French cooking, we were ready for our table.
  After scouting the small but thoughtful menu, I chose the three-course prix fixe dinner option as it offered a nice variety of dishes for only $40 per person.

The lemon yuzu crystalline.

  The meal began with beet risotto with walnut and curry. The shocking pink color from the beets startles at first, but the consistency is rich and comforting as a good risotto should be. My companion’s butternut squash soup put a twist on the traditional version served in every other restaurant; this one was laced with pureed avocado and banana.
  For an entree, cod steamed in lemongrass is Sensing’s mainstay. The flaky fish is served with seasonal vegetables (in March, a medley of root vegetables including baby carrots, celery and turnips) and covered with foam, which is made by emulsifying coconut with grapefruit juice. These refreshing flavors are blended together in place of butter, giving the dish a light, ethereal quality. In spring and summer, you can expect asparagus, snap peas, squash and green onion; but always it’s topped with edible blossoms.
  Dessert is a marvel. Not only is Barbin an excellent chef de cuisine, but he is also a skilled pastry chef. Edible masterpieces emerge from the kitchen. I sampled the mango tart tartin, which is basically a warm mango pie. But myfavorite? The lemon yuzu crystalline, which is constructed in a glass globe. Sorbet, lemon yuzu jelly, and cookie bits are combined at the base, but the globe is sealed with a sheet of hardened sugar that you must first break with your spoon to reach the gooey goodness. The shards of sugar mix with the ingredients below for a surprising effect.
  Who knew there was a little piece of Paris located just steps away from the North End? At Sensing, one thing is for certain: You can expect the unexpected.

Sipping reds and whites at the Nantucket Wine Festival.

  The White Elephant of Nantucket has wowed guests since the 1920s, but 2010 marks the first year that AAA recognized the historical inn as a Four Diamond property.
  The hotel is quintessentially Nantucket, situated on the waterfront within walking distance of restaurants, shops and art galleries. And it plays host to the island’s most popular events, including this month’s Nantucket Wine Festival.
  With 53 rooms and suites and 11 garden cottages, the resort is equipped with a spa, a children’s beach and the Brant Point Grill restaurant. The harborside lawn, complete with comfortable chaise lounges, overlooks a dock where boaters can moor their yachts.
  The service and accommodations here are impeccable. Employees abide by the highest standards, and all hotel room elements — from sheets to shampoo — are first tested out by management.
  “We slept on three different mattresses overnight to find the most comfortable one,” said Khaled Hashem, managing director of Nantucket Island Resorts.
  White Elephant employees remember the acronym SPIRIT while on the job. “S” is for “Smile”; “P” is for “Positive attitude”; “I” is for “Initiate eye contact”; “R” is for “Remember guests’ names”; “I” is for “In a crisp, clean uniform,” and “T” is for “Teamwork.”
  It’s because of the service, location and events that guests return again and again. The 14th-annual Nantucket Wine Festival kicks off the season May 19 to 23. The White Elephant serves as the headquarters for celebrating world-renowned wines paired with the finest cuisine from the nation’s top chefs.
  “It’s the first formal social event of the season,” said Dennis Toner, festival founder. “What better place to hold it than at the grande dame of Nantucket, sitting right on the waterfront.”
  One highlight is the Harbor Gala on May 20 at the hotel. Guests will experience the most exquisite wine and food pairings at more than 30 stations, each teaming a different winemaker up with a restaurant chef.
“Picture ordering the most expensive wine and the best dish on the menu at the best restaurants, and then multiply that by 30,” said Mr. Toner.
  The White Elephant hosts the Celebrity Chef Winemaker Auction Dinner on May 22, which spotlights chef Brooke Vosika of the Four Seasons Hotel in Boston, as well as the wines of Fine Estates from Spain. The Grand Tasting is held on May 22 and 23 at the Nantucket Yacht Club, which features tastings from wineries, cooking demos and food samples. Other special events will occur at various locations, all within walking distance of the White Elephant.
  During the festival, the hotel is offering “sip & stay” packages combining accommodations and tickets to various events.

The dining room at Wheatleigh.

View a slide show of some of the courses served at Wheatleigh and Lautrec.

  When I was offered a chance to visit two AAA Five-Diamond restaurants within a 48-hour span, I felt slightly out of my league. After all, my idea of fine cuisine is chicken fingers and a hot-fudge sundae at Friendly’s. I knew the basics of dining etiquette – don’t slurp the soup, use the correct fork, elbows off the table– but I still had some concerns. Was I supposed to eat the garnish? Would there be anything squirmy? And most importantly, would there be ketchup available?

  Day 1: The Dining Room at Wheatleigh, Lenox, Mass.
  Built in 1898 as a summer estate and wedding present, today the chateau-style Wheatleigh offers visitors the gift of luxury at its finest.
As I entered Wheatleigh’s Grand Hall, I perused the daily menu. When I first started this journey into the world of fine dining, I gave myself a challenge: I would try at least a bite of every food presented to me, no matter how exotic it sounded or looked. Looking over today’s tasting menu, seeing dishes like lamb, caviar and snails, I knew I would have quite a learning experience.
While my colleagues and I waited to be seated, servers came around offering champagne and appetizers, including foie gras and shotglass-sized servings of clam chowder. The chowder was incredible; the clams were the perfect taste and texture.
  Shortly after, the servers led us to our seats in the dining room’s glass-enclosed portico, offering spectacular views of the Berkshire Mountains. The waitstaff then presented us with our first course: Arctic char with caviar and watermelon radish garnish. (I learned it is OK to eat the garnish, as long as you do so neatly.) Next up: burgundy snails topped with quail egg. Not only did I eat the snails; I enjoyed them. (Though in all fairness, they were unshelled and I told myself they were just dark-colored clams.)
  The main course for the meal was lamb, accompanied by gnocchi, cauliflower and yellow carrots. This was my favorite dish during the meal. The lamb was tender and flavorful, and the three gnocchi were delicious without being filling, as full servings of the potato dumplings usually are.
  One thing I learned was the importance of small portions. It seems counterintuitive in a world of supersized meals and all-you-can-eat buffets, but during a multi-course meal at a gourmet restaurant like Wheatleigh, each dish is an adventure. If you are too full from the previous course, you won’t fully enjoy what awaits.
  The course I always manage to save room for is dessert, and Wheatleigh’s offering was outstanding. The dessert plate, arranged as artfully as the other courses had been, included a poached pear with pine nuts, a single shortbread cookie and an egg-shaped dollop of ice cream, all drizzled with olive oil. The sweetness of the cookie, ice cream and pear, combined with the unexpected olive oil, ended the meal on a delicious high note.

Quail wrapped in bacon and a deviled quail's egg at Lautrec.

  Day 2: Lautrec, Nemacolin Woodlands Resort, Farmington, Pa.
  For my second day in gourmet heaven, I visited Lautrec, located approximately 70 miles southeast of Pittsburgh in the Laurel Highlands region. As I approached the restaurant’s entrance, I was struck by the beautiful artwork. Lautrec, named after the famed Post-Impressionist artist Henri de Toulouse-Lautrec, has a décor that focuses on the Art Nouveau period in Paris. It seemed I’d be learning art history and Five Diamond dining.
When my guest and I arrived, our host greeted us and showed us to our table. Our head server then stopped to welcome us, offering a selection of champagnes to start the evening. The server gave my date and me a wine list, highlighting some of the more than 20,000 bottles in the resort’s 165-year-old collection. He then presented us our personalized chef’s tasting menu for the evening. There would be seven courses, our server explained, as well as an amuse bouche (a small taste before the appetizer) and a sorbet intermezzo (a palate cleanser between courses). “I know this may sound like a lot of food, but keep in mind it is a tasting menu, so you will get just a sampling of each dish,” our server explained. And so our adventure – 9 different courses over the span of four hours – began.
  Each plate was a new experience for my guest and me. Two or three servers presented each course, making sure we had new silverware, a full water glass and a clean napkin at all times. The servers even synchronized their presentation of each plate, so both of us received our plates in front of us at the exact same time. It was like the “Be Our Guest” scene in Disney’s “Beauty & the Beast!”
  My idea of fine cuisine also broadened with each dish. Foods I never thought of as “fancy,” ingredients like potatoes, bacon or pasta, were transformed with each new dish. A forkful of capellini pasta, topped with cheese, egg and a black truffle shaving, was now an incredible, rich mini-meal. Bacon and eggs are no longer just for breakfast; imagine quail wrapped in bacon and served on a bed of mashed potatoes with fava bean and mustard garnish and a deviled quail’s egg. 
  My favorite dish of the evening, however, was the potato soup. My guest and I were each given a shallow bowl with a single piece of ham and some celery and thyme. Our servers then each poured a frothy potato soup from a small pitcher into the bowls. The soup was unlike anything I’d ever tasted: the perfect temperature, and slightly sweet from the carmelized ham. I would go back in a heartbeat just for the soup alone!
  As the meal was coming to an end, I was lucky enough to meet with Lautrec’s chef de cuisine Kristin Butterworth. Chef Butterworth, a recent addition to the restaurant’s kitchen, said she defines her style as “French-themed European” with a focus on fresh and local ingredients. She also said she enjoys textural contrast, citing the beef dish we had with both short ribs and tenderloin.
  As my guest and I finished our dessert – jade milk chocolate with elderflower foam, cocoa streusel, a gooseberry and ice cream – our head server presented us with a souvenir of our evening. It was our personalized menu, tied up with a bright red ribbon. I still have the menu hanging at my desk. I like to think of it as a diploma of sorts. I passed the test, and successfully visited two AAA Five Diamond dining destinations.    
  My fine-dining weekend was certainly an experience I’ll never forget. I tried foods I never imagined, and I learned the importance of patience while dining. Each course was an experience in itself, with accompanying wines or coffees to compliment the dish. While I know I could never handle eating this decadently on a regular basis, it was incredible learning just what makes Five Diamond service so special.
  And as for that ketchup—I forgot all about it!

The Seth Bird House at Winvian in Morris.

  Escape from reality and enter the fantasy world of Winvian.
Before you even pull up to the 113-acre gated compound that borders a wildlife sanctuary in Connecticut’s Litchfield Hills, the service is already underway.   Management has memorized your name, they know where you’ve traveled from, and they’ve distinguished your interests, and your likes and dislikes. How? Because they ask. And when you arrive, they’ll whisk you away on a voyage of food, wine and whimsy.
  Looking to flee from the stresses of life like Bill Gates? (The guestbook divulges that he stayed here.) Whether you’ve just started your own business or you’re already a mogul, you can choose accommodations specially designed to suit you. Eighteen themed cottages dreamed up by 15 different architects reflect all styles from eclectic to contemporary, and everything in between.
  The woodlands reign supreme here. Once you enter the forest, the chorus of tree frogs eases you into relaxation. There’s a tree house constructed high in the forest canopy; a cabin with a babbling brook fountain and a shower constructed out of river rock; and the Charter Oak cottage, built around an enormous tree, pays homage to Connecticut’s history, as the state’s charter was discovered in the middle of an oak tree. There’s even a home with custom woodwork that mimics a beaver den, and a stone house erected from boulders uncovered from the surrounding grounds.
  Then there’s a brigade of bungalows to satisfy all hobbies. A library house shelves hundreds of books; a golf-lover’s dream integrates an outdoor putting green, a musician’s paradise tributes all instruments; and a lighthouse watches over the grounds. You can even stay in a room built around a real-life Coast Guard helicopter that’s been transformed into a bar and lounging area. Whatever your interest, it seems Winvian has a cottage that was created especially for you.
  Within each structure lay floor-level sunken tubs or vast Jacuzzis and wood-burning fireplaces. Big picture windows frame views of the forest and ponds; and all have porches, patios or decks for stargazing.
But the relaxation doesn’t end once you leave your room. Winvian is also equipped with a spa. Services include massages, facials, yoga and couples’ treatments.
  Winvian also organizes day trips for guests, including hiking, biking, canoeing, horseback riding or even hot-air ballooning. While some activities are charged additionally, Winvian’s all-inclusive rates include all meals (breakfast, room service, lunch, snacks, tea time, cocktails, wine and dinner).
  The resort is a dining destination in itself. Even if you don’t stay the night, you can indulge in an elaborate, multi-course dinner at Winvian’s AAA Four Diamond restaurant. Executive chef Chris Eddy and pastry chef Gilles Ballay are inspired by artisanal seasonal ingredients (many come from the inn’s on-site gardens). Previously chef Eddy served as sous chef to Alain Ducasse and Daniel Boulud.
  Courses showcase the finest meats, and the freshest vegetables and seafood like in the dish nocchette al sapore di mare (baby octopus, shrimp, mussels, calamari and scallop with housemade pasta). You can learn to make this dish on your own with our AAA Diamond Recipe Book.
  If the purpose of your vacation is to really get away from it all, then head for the Litchfield Hills where your personalized fantasy getaway awaits.
  Winvian, 155 Alain White Road, Morris: (860) 567-9600, www.winvian.com.

Sam Kennedy

  This is the second in a series of interviews with players who work behind the scenes for the Boston Red Sox.   
  Who: Dave Mellor, Director of Grounds at Fenway Park.  
  What He Does: In charge of keeping the field and grounds in picture-perfect shape.  
  Time With the Team: This is my 26th year with the Major Leagues and 10th season with the Sox. I grew up in Ohio, but my family is from New England so I grew up as a Red Sox fanatic.
  How did you get to be Director of Grounds at Fenway? The previous gentleman who had been in the position for 30 years gave me a call out of the blue and said if I were to replace him, he would retire; otherwise he would keep going. I was in the right place at the right time and got the call. I previously worked the grounds for the Milwaukee Brewers, California Angels, San Francisco Giants and the Green Bay Packers.
  What is your day-to-day work life like? The weather dictates everything we do here. It’s the first thing I look at when I wake up in the morning, and the last thing I look at before going to sleep. It dictates how we staff, how much we water, everything from the timing of batting practice to working with the ownership and the umpires during rain games. We watered after the game last night (which was a 12 inning walk-off). We had to put the tarp on after the game because of the chance of rain. Everyone got home around 2 a.m. Then we came in early this morning at 7 a.m. to take the tarp off. Sometimes it’s as early as 6 a.m. When it’s hot out in the summer, it’s actually earlier. If the tarp’s on and the sun’s out, it can hurt the grass. So then it’s just a lot of attention to detail, patching every one of the mounds and filling in the holes with proper clay, patching home plate with clay and then mowing the grass.   We have to paint the baselines, manicure the skin; we drag it, groom it and water it every day.
  How much and how often do you water it? Weather dictates that. It depends on sun, cloud cover, dew point, humidity, wind and how soon the players are going to be on it. We have a weather service we work with called Meteorologics. We may call them multiple times in five minutes just so we have an accurate update. We can look at radars, but we certainly don’t have the expertise to decipher it like they do, so they will give us updates on how long it will last, how heavy it will be; if there’s lighting, if there’s wind, anything like that.
  What role do you play in the decision on whether the game with be canceled when there is inclement weather?I just supply the information I hear. It’s up to the umpires and the ownership. They do everything they can do to play nine innings. Sometimes weather prevents that from happening. But everything that can be done to play is done.
  How do you protect the field from wear and tear? We use protective covering around the batting cage and the infield to prevent ball divets. For concerts, we use terraplast flooring. We try to have grass seed coming up at different stages so it helps it recover quicker. Healthy, active, growing grass can handle quite a bit of wear and tear. But if we have to, we will resod. We have about 35 people total, including a part-time seasonal crew made up of people who are at least 18 years old, many who are teachers and interns.
  How do you create the lawn art? The first book I wrote is called “Picture Perfect.” It teaches people Turf 101: how to mow patterns like the Majors. Any mower will make a certain pattern in the grass with its wheel marks and its blades. Our mowers also have rollers on them so it helps bend in the design. It’s kind of like vacuuming or running your fingers over velour or velvet. [I just felt a rain drop!] So light sections are mowed away from you; dark sections mowed toward you. We try to change our pattern every seven to 10 days just for the playability. We can do a traditional checkerboard pattern or something festive like the Sox logo. We’ve done the American flag for 9/11. We’ve done numbers for when the players retire their numbers.
  How has the field changed in the last five years? After the 2004 World Series, we excavated the entire field. The last time it was done before that was 1993. We put in a modern sand base that drains. It has automatic irrigation; it has a much flatter grid to it. The unique angles of Fenway are always a challenge.

Sam Kennedy

  This is the first in a series of interviews with players who work behind the scenes for the Boston Red Sox.
  Who: Sam Kennedy, Executive Vice President and Chief Operating Officer of the Boston Red Sox and President of Fenway Sports Group.
  What He Does: Oversees corporate sponsorship, ticketing, broadcasting, marketing, Fenway Enterprises and client services.
  Time With the Team: Joined the Red Sox organization in 2002 after five seasons with the San Diego Padres.
  Describe a typical workday – if there is such a thing.
  The only thing that’s typical is an atypical day. It’s a very high-paced environment, but everybody here loves it. The off-season, when the team is not playing, is actually a lot busier for us in terms of what needs to be done on a day-to-day basis — all the ticketing operations and sales and planning. There’s a lot more pressure, and it’s a lot more intense in the off-season in terms of the business side.
  During the season, we’re more in “service” mode, where we’re running around the ballpark making sure the facility is operating properly, making sure all the fans are happy and the sponsors are happy.
  In the off-season, we function like a normal business. We’re in early in the morning and can leave by dinnertime. In the season, we shift and people get in around 10 a.m. because we’re here, in my case, until the end of every game. It’s a long day.   This will be my 16th season in baseball. It just becomes part of your life. You’re kind of wired to either be involved in sports or not – you sort of get used to it.
  How much of the game do you get to see?
  I’m lucky if I actually sit still for one or two innings. I’m usually going between the sponsors’ suites or through our EMC Club or State Street Pavilion, or seeing employees or clients or season-ticket holders. I’m usually running around. I go through many pairs of shoes a season running on the cement concourses and ramps.
  What naturally happens because everyone’s together is you can put off things — like budget review meetings. We’ll say, “Let’s do it during the game tonight,” and we’ll sit in the office. A lot of work happens during game hours. Last summer, we negotiated the deal with the NHL to have the Bruins and Flyers play at Fenway. That took place during June and July — intense negotiations going on for a hockey game while running a baseball team.
  Have you ever almost missed a magical moment because you were working?
Two Mays ago, early in the season, Jon Lester was throwing a no-hitter against the Royals. I literally hadn’t watched a pitch because we were sitting around the office in a meeting. Someone said, “Lester hasn’t given up a hit.” I ran up to the box to watch the end of it.
  As a Brookline native, what has it meant to you to have this job?
  I grew up a mile from Fenway. It’s a cliché, but it definitely was a dream come true. I moved out to San Diego to work for the Padres from New York — I went out for this opportunity, and never in a million years did I think it was going to lead back to Boston. Our CEO was Larry Lucchino, and he left the Padres to join the group buying the Red Sox. He took several of us with him from San Diego, and I was lucky enough to be one of them.
  Theo [Epstein, General Manager] was one of them, as well. We went to high school together. The two of us were like, “Is this really happening?” It’s all about who you know and who you surround yourself with. It was a very fortunate situation.
You’ve been a key player in the ownership group’s efforts to revitalize Fenway Park, bringing in major concerts and events. How do you balance that with maintaining Fenway’s baseball sanctity?
  We live by the Hippocratic Oath, which is, “Do no harm.” We don’t want to harm the great tradition and history of Fenway Park. One of the goals is to expand the menu of offerings for fans. It is more than a ballpark: It’s a great gathering place in the city, and it’s here 365 days a year. You’ve only got 81 games — plus post-season games, we hope. If we’re going to do a ballpark-wide event, the standard is we want it to be big and blue chip and have a positive impact on the neighborhood and the city.
  The concerts were a natural. You’ve got the opportunity to bring in different acts while they’re touring. Hockey was a little unique and had a lot more risk associated with it. We are thinking about what’s next — especially as we’re approaching 2012, celebrating 100 years of Fenway.
  What have been your top three moments with the Red Sox?
  The best moment was Father’s Day 2005, when Theo and I both surprised our dads. We had them come in, and we gave them our World Series rings from 2004. That was a cool moment. Next was my son’s first game: I was lucky enough to bring him to Larry Lucchino’s box in June 2003. He’s now 6 1/2. Skating on the ice, playing in a hockey game this winter, has been up there, too.