WOMAN: And now, Get Out of Town, a WETA original series.

LAUREN: So excited to get away.

LAURITA: Another adventure, girl.

LAUREN: Wow.

LAURITA: Aw, I love it.

LAUREN: My goodness.

LAURITA: Yes.

LAUREN: Yeah.

LAURITA: Yeah.

I don't know if I can do it.

Whoo.

(sighs) VALET: Welcome.

LAUREN: Mmm.

(screams) LAURITA: Yay.

(laughter) LAUREN: We're excited, very excited.

LAURITA: Whoo.

LAUREN: Let's do it.

♪ ♪ Hi, I'm Lauren.

LAURITA: And I'm her mother, Laurita.

LAUREN: We're from the DMV, and we love to travel.

LAURITA: We definitely do.

LAUREN: One of the best things about living in the DC area is all the many places you can visit that are just a few hours away.

LAURITA: So many options, and now we get to check them out together.

LAUREN: Join us for a weekend of some very cool places to stay, great food and nonstop fun as we...

BOTH: Get Out of Town!

(theme music plays) LAUREN: It's been a long time since we've taken a trip.

LAURITA: Another... LAUREN: MAD.

LAURITA: Mother and daughter vacation.

Mad times ahead.

LAUREN: And I'm excited because I've never been to St. Michaels.

LAURITA: We're staying in two really fantastic places.

LAUREN: I know.

I know.

LAURITA: We're gonna do some sailing.

LAUREN: Oh, yeah.

So I needed to play you...

This is one of, like, the singles that came off the Beyonce album.

♪ La, la, la, la, la, la ♪ ♪ La, la, la, la, la, la, la, ♪ ♪ You can't break my soul ♪ ♪ You won't break my soul ♪ ♪ Everybody ♪ ♪ Everybody, no, no ♪ ♪ Everybody, everybody ♪♪ LAUREN: Look how cute this little town is.

LAURITA: You know, this is my type of town.

Look at the quaint little houses.

We finally made it to our first stop.

LAUREN: The Chesapeake Bay Maritime Museum.

LAURITA: So now, it's time for a little history.

LAUREN: Woo-hoo.

Mom, these are not instructions.

This is just a picture of the knot.

LAURITA: Hey, go for it, sister.

I don't know what to do.

LAUREN: Okay.

LAURITA: Okay.

FRANK: We are here at the Chesapeake Bay Maritime Museum in St. Michaels, Maryland.

It's 18 acres outdoors on the waterfront.

It's experiential.

It's interactive.

There is something for everybody.

You can't come to the Maritime Museum without having some level of learning, education and appreciation for how fragile and important the Chesapeake Bay is to all of our livelihood.

LAURITA: Female.

LLOYD: That's a female.

LAURITA: Yeah, sure is kickin'.

LLOYD: That's right.

It's a female crab.

LAURITA: She is kickin'.

LLOYD: She's gonna go quick.

LAURITA: Ooh.

LLOYD: There she goes.

These guys might be too big to... LAUREN: Ooh, he's big.

LAURITA: Ooh.

LAUREN: He's a big one.

LLOYD: He's a big guy.

LAUREN: Ooh, he's big guy.

LLOYD: Yeah, he's probably about three to four years old.

That's about... LAUREN: Goodness gracious.

LLOYD: As big as they get.

FRANK: The Chesapeake Bay is actually an estuary.

It's about 180 miles long.

Technically, this is called the Miles River, which opens up to the complete Chesapeake Bay.

The shipyard is the star of the show.

We have the world's largest collection of Chesapeake boats.

All these boats right behind me, 1912, 1931, these are all historic, authentic vessels.

And the shipyard's primary job is to maintain all these vessels.

This is an ongoing, living, breathing system.

The town of St. Michaels started really as a shipbuilding town, and it had a wonderful run of doing that.

But after the War of 1812, the shipbuilding industry died.

And after the Civil War, technology changed St. Michaels.

One of them is a skipjack.

These are oyster dredgers.

So the Chesapeake Bay is filled with oysters, and they were taking them out a few at a time by tonging, like a little, like a scissors.

The oyster dredgers could get hundreds and hundreds of oysters from the bottom of the bay and bring them in.

So all of a sudden, they had this bounty.

So that was the first technology.

LLOYD: So what I have here is a pair of oyster tongs.

Now, these are sort of made for the museum.

They're a lot smaller than what you find on a boat.

LAUREN: M'kay.

LLOYD: Because our oyster bed is right out here off the dock.

LAUREN: Oh, wow.

Oh.

LLOYD: Send it down, right down to the, to the bottom.

LAUREN: Send it down.

LLOYD: That's right.

LAUREN: Okay.

LLOYD: Now, open 'em up.

LAUREN: This way?

LLOYD: No, the... Yeah that...

Put your hands that way, that's right.

LAUREN: Got it.

LLOYD: Open 'em up and kinda rake 'em in.

Make sure you go... LAUREN: I feel like I'm not getting anything.

LLOYD: Put in straight.

LAUREN: There we go.

LLOYD: Okay.

Now, hold it hand... And bring it about hand over hand.

Keep comin', keep comin'.

LAURITA: Come on, girl.

LLOYD: Keep comin'.

LAURITA: Oh.

LAUREN: Oh no, they fell.

That was close.

LLOYD: You ever, you ever been in amusement park where you... LAUREN: Yeah.

LLOYD: Put the quarter in the machine and it close... LAURITA: Yes.

LAUREN: Yeah.

LAUREN: That was that.

LLOYD: That's what it's like.

LAUREN: That was exactly that.

LLOYD: That's what it was like.

Okay, let's try it again.

Keep comin', keep comin'.

Yes.

LAURITA: Oh.

I think I probably dropped the money one.

LAUREN: What'd you get?

Look at your treasures.

LAURITA: It's just shells.

LLOYD: Well, wait a minute, I...

There's oysters on that.

LAURITA: Whoo.

LLOYD: You got oysters.

LAUREN: Woo-hoo.

LLOYD: Now, that's called a cult.

That's how oysters grow.

LAURITA: Uh-huh.

LLOYD: They all grow together in a clump.

LAURITA: Nice.

Yes.

LLOYD: But you have, you have oysters.

You have about one, two, maybe three oysters.

LAUREN: Oh, that's cool.

LAURITA: Yes.

Look at me with the oysters.

LLOYD: That's right, that's right.

LAURITA: I'll see you later for dinner.

LAUREN: Oh!

LLOYD: Okay.

(laughs).

FRANK: They would dredge the oysters.

They'd bring 'em to a packing house.

They would shuck the oysters.

They'd put 'em in a gallon can, seal it, put it on ice.

They'd put it on a train.

It would go to New York, Chicago, Philadelphia.

So the whole oyster business exploded, and so St. Michaels had this renaissance of seafood harvesting and packing and so forth.

And then we had a problem; the oyster population declined significantly, and this campus here was not good business.

So the Historical Society of Talbot County started to acquire historic buildings, which are part of the museum now.

And in 1965, they opened the Chesapeake Bay Maritime Museum.

It's funny.

You'd say, "Well, why do you go to a museum?"

And I answer that in one word, fun.

The museum, it's an exciting thing.

Doesn't matter if you're eight years old or 80 years old.

It's an amazing destination.

LAUREN: I don't know about you, but I am hungry.

I think we should save cracking crabs for tomorrow.

LAURITA: A good idea.

Pizza then?

LAUREN: All right, let's go to Ava's.

Oh.

LAURITA: This is cute.

LAUREN: This is really cute.

Look at the little beer.

LAURITA: I like it.

LAUREN: It's like a beer garden.

DEREK: Ava's is a, a fun family-friendly environment where people come in and just have a good time, relax and enjoy a good meal.

Chris Agharabi is the owner.

Chris brings this New Orleans-style food to the table.

MAN: Hi.

How are you guys doing?

LAUREN: Good.

How are you?

LAURITA: Good how are you?

MAN: I'm doing pretty good.

Welcome to Ava's.

LAURITA: Thank you.

LAUREN: Thank you.

LAURITA: Yes.

LAUREN: So I heard that their heirloom tomatoes is like a special that they have here, so I definitely think we should get that.

LAURITA: Oh, I want it.

LAUREN: It's a pizza.

DEREK: Ava's is known for their hand-tossed pizzas, full-flavored, of getting fresh ingredients.

Laurita and Lauren, they first started out with one of our famous meatballs.

All ground beef, handmade, sauce made from scratch.

LAURITA: Oh, it's good.

LAUREN: Mmm.

LAURITA: The sauce is really good.

LAUREN: Mm-hmm.

LAURITA: It's nice and juicy.

DEREK: They also had a mozzarella plate and heirloom tomatoes from our local farmer, basil oil that we drizzle on top that we make here in house.

LAURITA: You know, this is right up my alley.

LAUREN: Mm-hmm.

You have all the tomatoes.

LAURITA: Every, every year I keep sayin' I'm gonna grow more tomatoes.

DEREK: And when they had their entrees, they had, uh, chicken marsala.

Start off with a nice, hot pan with oil.

And we dredge the chicken in there and we pan sear it, get a nice golden brown look to it, and put fresh mushrooms, reduce it down and make the sauce real nice.

And then we do a monter au beurre, which is a nice top with butter and kind of roll it so then it has a nice fattiness to it as well.

And they also had the heirloom pie.

Again, with the fresh mozzarella, fresh heirlooms.

We're usin' a wood stone oven to bring out that, you know, nice blistering effect on the pizza.

The community of restaurants that are around here, we all work together to keep our environment safe and keep the same resources.

Keepin' it local.

It's the most key, important item with what we do here in St. Michaels.

LAURITA: I can walk everywhere.

LAUREN: Mm-hmm.

LAURITA: Don't have to get in my car, and then, just enjoy the strip.

LAUREN: St. Michaels is just like a so cute, quaint little area, and that's exactly what it is.

LAURITA: Once we check in, we'll have to come back and check out a bunch of stores.

LAUREN: Yeah, I'm down for that.

Ooh.

The Wildset Hotel.

LAURITA: I love it.

LAUREN: This is so pretty.

All the flowers.

LAURITA: It is nice.

LAUREN: And I love the dark decor.

LAURITA: Look at the patio too.

And it makes you feel welcome.

LAUREN: It does.

LAURITA: Which I love.

DONNA: Well, hello.

LAURITA: Hi.

LAUREN: Hi.

DONNA: Welcome to St. Michaels.

Welcome to the Wildset.

LAUREN: Thank you.

LAURITA: Thank you.

DONNA: You must be Laurita and Lauren.

LAUREN: Yes.

LAURITA: We are.

DONNA: Well, we have your room all ready for you.

This evening, we have the, we have a fire pit that we will light.

We have complimentary s'mores, certainly... LAURITA: Ooh.

DONNA: Just stop by, and we'll have that lit for you.

VERONICA: The Wildset is a 34-bedroom boutique hotel located right in the heart of downtown St. Michaels.

We're super close proximity to marinas, the maritime museum, all the great restaurants and shops.

It's a really peaceful property that just encourages, you know, a restful time while you're away from your normal home.

So, the Wildset was purchased in January of 2020, just before, you know, the pandemic hit.

So we renovated the properties for about 19 months.

The buildings originally were built between the years of 1849 to 1876.

The primary building that we use for check in and our restaurant, that was originally built to be a schoolhouse.

We took our primary building down to stud and dirt and renovated from the ground up, really giving it a fresh spin using just lots of lights and neutrals, just to really encourage, like, a welcoming environment.

The buildings across the street, one of which was a grocer and then the other was a private residence.

And they're some of the first few brick buildings that were ever built in the town of St. Michaels.

So that's kinda cool.

LAURITA: Girl, wow.

Look at these beautiful portraits.

LAUREN: I see Frederick Douglass over there.

LAURITA: Ooh.

LAUREN: Ooh.

LAURITA: Oh.

LAUREN: Ooh, hoo, hoo.

LAURITA: This is really super nice, modern and sophisticated.

LAUREN: The tub, the tub, the tub, the tub.

LAURITA: I love it.

LAUREN: Oh my goodness.

LAURITA: This is beautiful.

LAUREN: This is so pretty.

LAURITA: Really like the black 'cause the black is such a grounding color.

LAUREN: I know.

So chic.

LAURITA: And then the neutrals are really on point.

LAUREN: I know, and you could be here all year round.

They have the fireplace.

LAURITA: I love that.

Look, there's a porch out there too.

LAUREN: I know.

We could have some iced coffee in there in the morning.

LAURITA: I agree, I agree.

LAUREN: I think so.

All right, well it's almost 7:30 and I'm definitely going to get some s'mores.

So let's head on.

LAURITA: Okay.

I'm ready.

VERONICA: We have a wonderful in-house restaurant.

Its name is Ruse.

Appropriately named 'cause we are the town that fooled the British, and to ruse is to trick or deceive.

So that's where that name came from.

Many years ago in the War of 1812, the troops were making their way down through the Narrows, which is at the Point of Tilghman.

The people that live in Tilghman came into St. Michaels to make the townsfolk aware that the Redcoats were coming.

And as the ships were making their way around the point and into the river, all the residents who were currently living in St. Michaels hung lanterns about a block to a block and a half back away from the river's edge, and they tricked the troops that, thinking that their houses were much further back on the mainland than they were, and they overshot the town.

St. Michaels is a really special space.

I think we're very close to the cities Baltimore, Washington, Philadelphia, and I think people take advantage of a short day's trip to come and really be in a different world, right?

It's quiet.

It's a little bit more laid-back.

And most of all, we're on the water.

(fire crackling) (birds chirping) LAURITA: Well, that was a good continental breakfast this morning.

How'd you sleep?

LAUREN: Girl, that bed was like a cloud.

LAURITA: I loved it.

LAUREN: You ready to go, go around St. Michaels?

LAURITA: Oh, yeah.

LAUREN: Let's do... LAURITA: Because I heard goin' around St. Michaels in a bike is the best way to go.

LAUREN: Let's do it.

After you, my dear.

LAURITA: All right.

LAUREN: Don't fall.

LAURITA: I won't fall.

Uh, 'cause you're not gonna catch me.

LAUREN: I might.

LAURITA: Oh, I don't know about that.

LAUREN: Ooh, let me not fall.

♪ ♪ LAURITA: I took these sailing lessons about 30 years ago.

And do I remember anything?

LAUREN: No.

LAURITA: No.

(laughter).

LAURITA: Hey, well, maybe I'll pick up something along the way.

Hi.

IRIS: Hello, hello.

You must be Laurita and Lauren.

LAUREN: Yes.

LAURITA: Yes, we are.

IRIS: Welcome aboard.

If you would put your right hand on my right wrist.

LAURITA: Yes.

IRIS: That's gonna get your aboard safely.

LAURITA: Oh.

IRIS: Big step over and... LAURITA: Thank you.

IRIS: Two steps down.

LAURITA: Thank you.

IRIS: Welcome aboard.

LAUREN: All right.

Hello.

IRIS: We're excited to have you guys aboard today.

LAUREN: We're excited to be here.

IRIS: You have opted for a sailing lesson.

LAURITA: Yes.

IRIS: Fantabulous.

Well, you can sit here.

LAURITA: Okay.

IRIS: Or up on the bench if you'd like.

Nothing can be finer than sailin' on Selina.

It's Selina II.

She was named in honor of my great-grandmother.

My grandfather had this boat commissioned in 1926.

So she was his second boat, hence the name Selina the Second.

You ever been on a sailboat?

LAUREN: I don't think so.

IRIS: Ah, well you're startin' on a highfalutin' one.

LAUREN: Yeah.

IRIS: Yeah.

Selina is 41 feet on deck.

She's 44 with the boom hanging out the back.

She's 16 feet wide.

She draws four and a half feet, so we can go into a lot of places on Chesapeake Bay that are shallow drafted.

A lot of people don't realize how shallow a body of water Chesapeake Bay is.

On average, it's only about 21 feet deep, and a stunning 80% of the bay is six feet shallow or shallower.

And Laurita and Lauren are going to learn how to raise the sail, how to steer the boat, how to trim in the lines to make sure that the sail is set appropriately for the wind direction.

They're gonna get a soups-to-nuts explanation of how sailboats work.

It's pretty neat.

LAUREN: Mm, mm.

IRIS: In order to put up the sail, you have to pull out all the stops.

LAURITA: Ah.

IRIS: That's where that expression comes from.

LAUREN: Okay.

IRIS: Yep.

There are a boatload of expressions that come from our maritime past.

LAURITA: Ba-dum-bump.

Yes.

(laughter) MAN: Ready, Captain?

IRIS: Pull away.

LAUREN: That was a good arm day for me.

LAURITA: That was a good arm day.

And for legs.

(laughs) Captain, we did it.

IRIS: Yeah.

There we go.

All right.

LAURITA: Yeah.

LAUREN: Woo-hoo.

Three, two, one, cheers.

LAURITA: Cheers.

LAUREN: So see?

The picture, like, moves.

IRIS: You are matching your wits against Mother Nature's power.

LAURITA: Oh, yes.

I'm sure she knows how to take over.

(laughter).

(laughter).

LAURITA: In fact, this might make me wanna take sailing lessons again.

IRIS: Yeah.

There you go.

LAURITA: I didn't remember a lot, but I just remember the feeling of how great it is to be on the water and sailing.

So I loved that.

LAUREN: We got to steer it ourselves.

LAURITA: Mm-hmm.

LAUREN: We were both helmswomen at one point.

LAURITA: That's right.

Right.

LAUREN: Which is really fun.

LAURITA: So the left side of the boat?

Port.

LAUREN: Port.

LAURITA: The right side?

LAUREN: Starboard.

LAURITA: Very good, very good.

LAUREN: We're going to the Inn at Perry Cabin, where they filmed The Wedding Crashers.

I'm super excited.

It looked beautiful.

We got to see it as we were on our... LAURITA: Yes, we did.

LAUREN: Um, sailboat.

So I'm so excited to stay there.

We're crashin' into that bed tonight.

LAURITA: That's what we're gonna do.

LAUREN: This has been a long day.

LAURITA: Well, this is beautiful.

The gardens are lovely.

LAUREN: After you.

LAURITA: Thank you.

MICHAEL: So when people talk about the Inn at Perry Cabin they say, "You know, what makes it special?

What makes it different?"

At the end of the day, the location, the venue that you find yourself in.

The first and foremost is the fact that you're on 29 acres of, of lush gardens.

We are an estate.

It wasn't designed to be a hotel, and it is not a hotel.

WOMAN: Good afternoon.

We're delighted to welcome you to the Inn at Perry Cabin.

LAUREN: Hi.

LAURITA: Hello.

MICHAEL: After the battle on Lake Erie, the aide-de-camp of, uh, Commander Oliver Hazard Perry, who was the commander of the American fleet, basically retired here.

And he was the one who built the estate in 1831, and he moved in with some family.

They occupied half the estate house, and the other half was for guests.

Over time, the estate grew and went through different iterations.

And so the Inn at Perry Cabin became part of a larger family of, uh, bed and breakfast and resorts.

LAURITA: Honey, I'm home.

LAUREN: Wow.

And the home is marvelous.

(laughs).

LAURITA: Wow.

MICHAEL: So the inn has an array of accommodations.

We've got 78 different rooms.

One of our great suites got a huge living room and very airy, and I think that's what sets us apart.

There's a lot of light in these rooms.

LAUREN: Where's the bathroom?

LAURITA: Here's the bathroom, and it's huge.

Well, let's just see what else the hotel has to offer.

Bree told us a lot of things.

LAUREN: I know.

I really wanna go check out the... See the things that they have at the spa.

LAURITA: Okay.

Let's do it.

MICHAEL: It is a destination.

The, the inn has become renowned partially due to its participation in The Wedding Crasher movie.

Well, I always feel like once you come across the Chesapeake Bay Bridge, it's almost as if somebody unplugs you.

You know, you're kind of in a different world.

But there's a lot of different things to do.

Obviously, great restaurants, including our own.

So Chef Greg's been here almost four years now.

And, uh, when he came, we kind of sat down and we said, "Okay, how do we make Stars in the cuisine that we're known for unique?

How do we make it something special?"

And it's the farmers that are delivering directly to the chef, right?

And they bring mushrooms, heirloom tomatoes, fruits, vegetables, all kinds of different thing, and they are fresh.

When you sit down and you eat his food, you know it's local.

Everything comes from probably within 70 miles.

And you can taste the difference.

LAUREN: It is such a cute little posh, cottagey, like, getaway.

LAURITA: And it's on the water.

LAUREN: It is on the water, which is really nice.

They have their own docks and everything, so you can go on... LAURITA: Yes.

LAUREN: Boats and do all those things throughout the day.

Our room is beautiful.

LAURITA: It's very comfortable-looking.

LAUREN: So open and airy, light colors, brightness.

It has so many cool things.

There's, like, a sitting room area.

And I could definitely see you reading a book right there.

LAURITA: Oh, yeah.

♪ ♪ ♪ ♪ My mother's from the Tidewater of Virginia.

I started eating crabs at two.

LAUREN: Mm-hmm.

LAURITA: And then Lauren said she started eating crabs at five.

LAUREN: I think I was younger than that.

I have a picture... LAURITA: You were probably like two or three.

LAUREN: Of me and Dad.

I was sitting at the table and he was doing crabs.

LAURITA: Yes.

LAUREN: And I was picking my own crabs, too, so we've been crabbin' for... LAURITA: A long time.

LAUREN: The majority of our lives.

Yeah.

LAURITA: A long time.

LAUREN: The majority of our lives.

LAURITA: And we are professional crab pickers.

LAUREN: I would say so.

SINA: Hi, ladies.

How we don' today?

LAUREN: Good.

LAURITA: Hi.

LAUREN: How are you?

LAURITA: How are you?

SINA: Great.

Welcome to The Crab Claw.

LAURITA: Thank you.

LAUREN: Thank you.

SINA: We have a table set up right over here for you.

Have a seat.

I got a drink list here for you.

LAUREN: Thank you.

SINA: And I'll go ahead and grab some waters.

WAYNE: The Crab Claw started in 1965 by Bill and Sylvia Jones.

Before it was a restaurant, it was actually a shucking company called the Eastern Shore Clam Company.

And, matter of fact, the restaurant is built around the original plant.

They canned oysters and clams and they bought crabs, also, across the pier.

And once that turned into The Crab Claw, that's when Bill and Sylvia Jones said, "We want to make sure this has everything to do with local rockfish."

You know, local crabs, the soft-shell clams, the soft-shell crabs, anything that we can possibly get from these waters and support our watermen as well, that's what the restaurant's about.

Laurita and Lauren, they're going to be starting with a little smattering of appetizers.

I'm gonna get some of the large steamed shrimp, and then we're gonna work 'em into a fried seafood sampler which is... We call it the Bounty of the Bay.

LAUREN: What are these?

LAURITA: These are clams.

LAUREN: Okay.

And I know this is the shrimp.

LAURITA: Yep.

This is our fish.

LAUREN: Right.

LAURITA: Obvi.

LAUREN: Flounder.

Yeah.

LAURITA: These are fried oysters, so you might wanna try these and see if you like 'em fried.

LAUREN: Okay.

What are you starting with?

LAURITA: I've already had an oyster.

I'm gonna have another.

LAUREN: A true testament of a good crab cake is if it has a lot of crab meat and not a lot of filling.

And you just see so much meat.

LAURITA: Mm-hmm.

LAUREN: And that is what this is.

LAURITA: Whoo.

SINA: Right, I've got the corn here.

LAUREN: Yum.

LAURITA: That looks so good.

SINA: Let me know if you need a little more butter for that.

LAURITA: Ah, baby.

LAUREN: Look how big he is.

SINA: So these are actually, um, Wye River monsters.

LAUREN: Wow.

LAURITA: Oh, my.

SINA: As you can see, they are like dinosaurs.

LAURITA: They're monsters.

LAUREN: Huge!

LAURITA: They're massive.

SINA: So...

This is what I do for all my customers who order crabs from me.

LAURITA: Thank you.

SINA: Whether it be the Maryland crabs, snow crabs or lobsters.

Okay?

One, two, three, pose.

Perfect.

LAURITA: Thank you.

LAUREN: Thank you.

SINA: You're welcome.

Enjoy.

LAUREN: I'm going straight for the crab meat.

LAURITA: Mmm.

LAUREN: All right, so what are these, Mom?

The monuments are the?

LAURITA: Males.

LAUREN: Males.

And the capitol is the females.

I don't think we have any females.

LAURITA: I'm, I'm all, I'm okay with that.

LAUREN: I like the males better.

LAURITA: But you've gotta try the corn.

LAUREN: I will.

I'm gonna eat this crab first.

LAURITA: It's really fresh and sweet, and you know what?

The farm to table and the bay to table... LAUREN: Bay to table.

LAURITA: Is amazing here.

(squawking) LAUREN: I hear you.

That's how I feel about these crabs too!

(imitates squawk) (laughs) WAYNE: I am proud of the amount of time I spend here at the restaurant and on this bay.

I was born and raised here, and I invite everyone else to come and see what I fell in love with and lots of other people have fallen in love with as well.

LAUREN: This is such a good trip.

LAURITA: You know, the fact that I took this sailing course, what, 'bout like 35 years ago but really never did a lot of sailing, so it was fun to, to really do that again.

LAUREN: Right.

I bet.

LAURITA: You know, hoisting the sail.

And the cutest thing I learned is that anchor means hope.

LAUREN: Hope.

LAURITA: So I think I'm gonna, at some point, have to get either a anchor pendant... LAUREN: Pendant or a necklace?

LAURITA: Or a nice bracelet.

LAUREN: Everything is in walking distance, too, which was really nice.

So we could just, like, stay either at the Wildset or at the Inn at Perry Cabin.

You can just stay in and go walking.

Don't even have to use your car.

LAURITA: I love that.

LAUREN: Mm-hmm.

LAURITA: I think I'd like some Prince music today.

♪ I got 1,000 hugs and kisses for you ♪ ♪ When you come back baby ♪ ♪ Oh ♪ ♪ Ooh, ooh ♪ ♪ Oh ♪ ♪ Hey, hey, uh ♪ ♪ I got 1,000 hugs and kisses for you ♪ ♪ When you come back baby ♪ ♪ Oh ♪♪ LAUREN: She's like, "Lauren I'm passing out from the heat."

LAURITA: I am, I am excited.

I'm excited.

Can't wait to talk about this room.

LAUREN: I already am the captain.

What do you mean?

I am the captain of this ship.

Look at me.

I am the captain.

Look at me.

I am the captain.

The...

I am the captain of this ship.

IRIS: Not.

(laughter).

LAUREN: That was so bad.

Redo, redo it, redo it.

There we go.

(grunts) LAUREN: Moment has passed.

♪ Mother-daughter vacay ♪♪ LAUREN: You break it down.

♪ Mother-daughter vacay ♪♪ LAUREN: Mother, daughter.

(laughter).

LAURITA: And cut.

(claps) WOMAN: To discover more places to visit outside the Washington metro area, visit weta.org/getoutoftown.