Budget Travel Article

The December 2008/January 2009 issue of Budget Travel Magazine names the Hartstone Inn as one of it's "40 Best Deals of the Month."

The Hartstone Inn is featured in a section titled "Down with Downhill! When you get tired of the slopes, these packages include other wintertime activities."

The package listed is our 2 night getaway which includes a multi course breakfast each morning, afternoon tea and cookies, five course dinner for two and 2 one-day lift tickets (or snowshoe rentals) at the Camden Snow Bowl. We also have happy hour cocktails each afternoon by the fire and serve complimentary hors d'ouevres.

The rates are as follows:
$360 Orchid, Victorian Charm, Tally- Ho, Lemon Verbena, Viola or Sweet Woodruff
$385 Magnolia, Tea Cup, Mansard, Lark's Nest, Rose Hip
$450 Sunflower, French Thyme, Arbor, Manor, Cottage, Carriage, Garden, Mt. Battie, Lavender
Click here to view a summary of the article online

Cheesemaking Workshops

This winter, our local cheesmaking guru, Caitlin Hunter at Appleton Creamery will be holding a number of cheesemaking workshops.

The first workshop (two-day), "Home Cheesemaking," focuses on cheeses that can be made in the average home kitchen without having to go out and buy additional equipment. On day one Caitlin will teach you how to make a jack cheese and it will be finished on the second day. Other cheeses to be made are: feta, ricotta, yogurt, a quick mozzarella, a lactic cheese and maybe even butter. Dates of classes: Dec. 28 and 29, Jan. 31 and Feb. 1, March 21 and 22, and April 25 and 26.

The second workshop, "Goat Cheese 101," will focus on the making of fresh goat cheese or chevre. Dates of classes: Dec. 8, Jan. 19, Feb. 16, March 16, April 22 and April 24.

Fees for the classes are $125 for the one-day class and $225 for the two-day class. A non-refundable $50 deposit is required when you sign up for the class.

For further information, please contact Caitlin by e-mail at info@appletoncreamery.com and visit her website at http://www.appletoncreamery.com/

Cranberry-Limoncello Martini Recipe

I created this recipe about a month ago to replace our fabulously successful summer drink special the "Watermelon Mojito." Happily, it has gone over very well and several people have already asked for the recipe.

Cranberry Syrup Base

1 package (12 oz) fresh or frozen whole cranberries

2 cups granulated sugar

2 cups water

1/2 cup fresh lemon juice

1/4 cup fresh lime juice

1/4 cup limoncello (Italian lemon liqueur)

2 dashes bitters

method - Combine the cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Cool. When cool, place mixture in a blender and blend for 2 minutes. Strain through a fine mesh strainer to remove all of the seeds and skin pieces. Add the remaining ingredients and the cranberry base is complete.

Cranberry-Limoncello Martini Recipe yields 1 drink

2 1/2 ounces cranberry syrup base (recipe above)

1 1/2 ounces citrus flavored vodka

garnish: 3 cranberries floated on top and a wedge of lime on the rim

Hope you enjoy the recipe, and if you don't feel like whipping it up yourself...come and enjoy one at the Hartstone Inn during our evening Cocktail and Hors d'oeuvres hour.

Artisan Chocolate Making for the Holidays

Mary Jo and I are excited to announce a new series of cooking classes at the Hartstone Inn with Artisan Chocolatier Kate Shaffer of Black Dinah Chocolatiers. If you are not familiar with her chocolates, you are in for a real treat. Kate's beautiful hand-crafted chocolates are made here in Maine (on the small island of Isle au Haut) and are inspired by fresh, local ingredients and her love of flavors from the tiny corners of the world.

The first class in the series, "Artisan Chocolate Making for the Holidays," will be held on Saturday, December 6th, from 2:30-4:30 p.m. or Sunday, December 7th, from 1-3 p.m. in the kitchen at the Hartstone Inn.

Following is a brief outline of the course:
What chocolate should I use? A real quick primer on how to choose chocolate that you like and how to figure out what you like.
¨ tasting chocolate
¨ what’s with those percentages?
¨ bittersweet, semisweet, milk and white—what’s the dif?
¨ what makes chocolate “real?”
¨ reading and understanding labels

Working with chocolate in the home kitchen
¨ like water for chocolate: how to avoid ruining chocolate and what to do when you do.
¨ using the refrigerator
¨ storing chocolate

What the heck is ganache?
¨ What does it take to be a truffle?
¨ Making ganache and understanding emulsions

Making holiday chocolate confections
¨ truffles
¨ nut clusters
¨ bark
¨ strawberry tuxedos
¨ cups and bowls

Finishing
¨ packaging and storing

Visit the Black Dinah Chocolatiers online shop on her website for details on her chocolates and to order gifts for the holidays. I guarantee you will be very impressed with her product and presentation. Other classes in the Chocolate Series with Kate will be scheduled soon on our cooking class page on the Hartstone Inn website. Space is limited in each class so sign up soon by calling 1-800-788-4823 or email us at info@hartstoneinn.com.

Portabella Mushroom Soup with a Dry Sherry Cream

This recipe is from my second cookbook "In the Kitchen with Michael Salmon" and serves 6.

1 Tablespoon canola oil

1 cup finely chopped yellow onion

1 pound portabella mushrooms, sliced

1/4 cup all-purpose flour

1/2 cup dry sherry

1/2 cup dry white wine

3 1/2 cups chicken stock

1 small bay leaf

Kosher salt and white pepper to taste

Sherry Cream (recipe below)

Croutons and coarsely chopped Italian parsley as garnish

Heat the canola oil in a 4-quart saucepan over medium-high heat. Add the onions and sweat for 3 minutes, stirring occasionally. Add the sliced portabella mushrooms and cook for 6 minutes, stirring occasionally, as the mushrooms begin to release their juice.
Stir in the flour and stir continually for 2 minutes. Add the dry sherry and white wine and cook for 2 minutes, using the spoon to release the flour mixture from the bottom of the pan. Add the chicken stock and bay leaf and bring the soup to a boil. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally.

Remove the bay leaf from the soup and puree the soup with either an immersion blender or a regular household blender until smooth and return it to the pan. Season with salt and white pepper and serve in a bowl with a dollop of the sherry cream, some croutons and coarsely chopped Italian parsley.

Sherry Cream

1/3 cup heavy cream

1 teaspoon dry sherry

Small pinch of white pepper

Large pinch of kosher salt

Place the heavy cream in a cold mixing bowl and whisk on high speed until stiff. Add the sherry, salt and white pepper and whisk to combine.

Fabulous Foreign Automobile Festival

The Owls Head Transportation Museum is located 8 miles south of Camden in Owls Head. Visitors are delighted to find such a treasure trove of vehicles located “out in the middle of nowhere.” The vehicles are meticulously maintained by staff and a loyal and dedicated group of volunteers. The Museum is open year round and is finishing up its 2008 event schedule with this Sunday’s event. More than 150 antique automobiles from around the world will rally at the Owls Head Transportation Museum Sunday, October 12, for the Museum's annual Foreign Auto Festival and Antique Aeroplane Show. In addition to owners of pre-1988 foreign automobiles, all Porsche owners—of any year—are invited to exhibit their vehicles free of charge.

This annual event attracts foreign car enthusiasts from all over the state—from luxury sedans to the high-performance sports cars. As part of the day’s activities the Museum will actively demonstrate a few of its turn-of-the-century automobiles as well as give free rides in Ford Model Ts. The antique aeroplane show will begin at 9:30 a.m., weather permitting. Rain or shine, visitors will have access to the Museum’s indoor collection of dozens of antique cars and pioneer aeroplanes. The Museum will showcase its current exhibition, “Tin Lizzie in Maine,” a 100th anniversary tribute to the automobile that revolutionized an industry; celebrating its versatility and impact on the Pine Tree State. Pets are not allowed in the Museum or outdoor exhibit area.

Bay Chamber Concerts 2008-2009

From October 2008 through May 2009, Bay Chamber Concerts will bring some of the world's most exciting performers to the Midcoast area. Join them as they present the very best in classical, jazz, world music and dance! Most seats are just $20! Here at the Hartstone Inn, our 2 night Gourmet Getaway packages start at $280 per couple based on room selection, so plan an "artsy" escape and visit us in Camden.

Chamber Music All Stars Sunday, October 12, 2008 at 4:00 p.m. Rockport Opera House. Our Columbus Day weekend tradition.
Russian Visions with Max Levinson Sunday, November 2, 2008 at 2:30 p.m. Rockport Opera House. A special all-Russian afternoon at the piano.
Boston Brass Jazz Workshop Saturday, December 6, 2008 at 4:00 p.m. Camden Hills Regional High School. Bring your instrument along and we'll make music together.
Boston Brass Big Band Saturday, December 6, 2008 at 7:00 p.m. Strom Auditorium, Rockport. Celebrate the holidays with your favorite seasonal classics.
Odeon Strings Program Fall Concert Sunday, Dec. 14, 2008 at 2:30 p.m. Rockport Opera House. Featuring youth and adults from our string orchestra programs.
Diavolo Monday, January 19, 2009 at 4:00 p.m. Strom Auditorium, Rockport. From Jacques Heim, choreographer of Cirque du Soleil’s Ka.
New Black Eagle Jazz Band Saturday, January 31, 2009 at 7:00 p.m. Strand Theatre, Rockland. New Orleans and Chicago style jazz, ragtime, spirituals and gospel.
L'Histoire du Soldat Saturday, February 21, 2009 at 7:00 p.m. Rockport Opera House. Curtis on Tour performs Stravinsky’s narrated The Soldier’s Tale.
Cantus Sunday, March 8, 2009 at 2:30 p.m. Camden Opera House. One of America’s finest professional male a capella ensembles.
Ancient Mariners Saturday, March 28, 2009 at 7:00 p.m. Rockport Opera House. Sea chanties, up-tempo jigs and maritime work songs.
Ancient Mariners Pub Sing Sunday, March 29, 4:00 p.m. Gilberts Public House, Camden. Raise your voice, and your glass, with the Ancient Mariners.
ABT II Dance Workshop Saturday, April 18, 1:00 p.m. Camden Hills Regional High School. A ballet workshop in technique and style.
ABT II Sunday, April 19, 2009 at 4:00 p.m. Strom Auditorium, Rockport. One of the world's most revered and innovative ballet companies.
Doo-Wop & Oldies Spectacular Saturday, May 16, 2009 at 7:00 p.m. Camden Opera House. Relive the nostalgia of the 50s & 60s - when music was fun!
Odeon Strings Program Spring Concert Sunday, May 31, 2009 at 2:30 p.m. Rockport Opera House. Featuring youth and adults from our string orchestra programs.

Maine Foliage Report

"Maine's Fall Foliage Show Expected to be Magnificent", according to state officials.

Maine's Department of Conservation has just released it's first Fall Foliage report for 2008 and the forecast is for a colorful season.

If you are planning a trip up to Maine this fall, check out this link to view the current foliage conditions. On this site you will find a map of the state of Maine divided into seven zones, each color coded to the percentage of color change; from very low to past peak.

If you haven't planned a fall trip to Maine, join us for our "Leaf Peepers" Gourmet getaway package; we look forward to seeing you in Camden.

Zeph wins first runner up award in Maine Lobster Cook Off

Congratulations Zeph!!! Yesterday at the Blaine House (the official residence of the Governor of Maine), the Hartstone Inn's Sous Chef, Zeph Belanger, was named first runner up in a state-wide Maine lobster cooking competition. Here he is pictured (holding his award) with Maine's First Lady Karen Baldacci. The annual competition for "Maine's Chef of the Year" is organized by the Maine Lobster Promotion Council and sponsored by Maine Food and Lifestyle Magazine.

Zeph's dish was a Maine Lobster Salad with Ginger, Daikon, Bacon and a warm Ponzu Dressing. Look for it on upcoming menus at the Inn. Zeph started working at the Hartstone Inn in October 2007 and has become a valuable member of our team. Like myself, Zeph started working in restaurants when he was a young teen-ager and was destined to excel in the kitchen. He is a very talented cook with great "kitchen sense," a drive and curiosity to learn and discover all there is to know about food. This spring, Zeph attended the Culinary Institute of America at Greystone in St. Helena, California (Napa Valley) and took a course on Mediterranean cuisine.

Congratulations again Zeph, we are all very proud of you.

Click here to see Zeph's Recipe.

Photo courtesy of Jim Bazin - Creative Director, Maine Food and Lifestyle Magazine

Penobscot Narrows Observatory

Today, Mary Jo, her parents and I went on a short drive north of Camden to see the new bridge crossing the Penobscot River in Prospect, Maine. The Penobscot Narrows Bridge is the only bridge in North and South America with an Observatory. In fact, there are only 2 other bridges world-wide with an observatory; one in Thailand and one in Slovakia. The bridge is located about 40 miles North-East of Camden on Route One. The Observatory sits 42 stories above the Penobscot River and commands breathtaking panoramic views South-West to Penobscot Bay and North-East (inland) where you can watch the Penobscot River weave through the landscape for miles and miles.

The Penobscot Narrows Observatory is open May 1 - June 30 (9 a.m. to 5 p.m.), July 1 - August 31 (9 a.m. to 7 p.m.) and September 1 - October 31 (9 a.m. to 5 p.m.). Admission fee is a very reasonable $5 per person and includes admission to Fort Knox State Historic Site which is right next door. A great way to spend a day on your next visit to Camden.