Hartstone Inn

Mary Jo's Orchid Corner - Paphiopedilum

2009-01-08T09:54:00.003-05:00

Phalaenopsis (phals), Paphiopedilum (paphs) and Oncidiums (onc) are varieties that Mary Jo finds most easy to grow in the home. These hybrids are usually considered “beginner orchids,” largely because they will re-bloom under the conditions that most windowsill growers can offer. They require less light, about the same as for African violets, and will adapt to the humidity levels that are present in most homes.

Paphiopedilums (paff-ee-oh-PED-ih-lum, also known as lady's slipper) are the old world relatives of the lady's slipper that grow here in the wild of the Maine woods. Paphs only require "fairly bright light" and normal home room temperatures to prosper.

A great resource for Orchid information is the "American Orchid Society (AOS)"and their website is: aos.org. For detailed information on Paphiopedilium orchids (light, fertilizer, water, temperature, humidity) click on the following link: Paphiopedilium Orchids.

Orchids can be grown on a tray of pebbles with water, which prevents the pots from sitting directly in the water while providing needed humidity. Orchids like to be kept warm during the day and a little cooler at night. It’s true that watering orchids does seem to give those unfamiliar with growing orchids the most trouble. Mary Jo waters her orchids once a week. During the summer, they get watered every five days. Basically, the hotter the temperature, the more water they need, and the colder it is, the opposite holds true. It’s all simply a matter of practice.

As your interests grow and you want to acquire more specialized orchids, Mary Jo highly recommends buying from these three fabulous growers: Carmelaorchids.net, Kalapanatropicals.com and Carterandholmes.com.

Final Vegetable Harvest of 2008

2008-12-11T09:41:00.004-05:00

After weeks of cold weather, snow and ice, the ground has thawed enough for me to get my final harvest of carrots out of my raised bed garden. If you recall from my May 12, 2008 blog article titled "New Herb & Vegetable Garden Beds" I planted the carrot seeds on April 15th, harvesting most of the vegetables throughout the summer, and left a few patches of carrots to mature in the ground until yesterday (December 10, 2008.) With numb fingers, I returned to the kitchen and washed the dirt from the carrots. They were sweet and delicious. I have a carrot soup on the menu this Sunday, December 14, 2008 and they will be the star attraction. Watch for the carrot soup recipe in an upcoming blog.

I had a great deal of fun with my gardens this summer and with expert assistance from Shelley (my vegetable garden guru), I had the best yield of home grown fruits and vegetables ever to use in the restaurant. With my last crop harvested and my fingers thawed, it is time to sit down and start planning next year's gardens. Below I have included a few pictures from my 2008 harvest.

Chocolate Cooking Class a Great Success

2008-12-09T23:12:00.005-05:00

This past weekend the Hartstone Inn featured a chocolate cooking class with Kate Shaffer of Black Dinah Chocolatiers. Both Saturday's and Sunday's classes were sold out and the response was very positive. Kate started the class with an introduction of herself and her business. She then discussed the basics of chocolate from the difference between types of chocolates (bittersweet, semisweet, milk and white chocolate) to the proper way to melt chocolate.

Next, we made two ganache fillings, perfectly selected for the upcoming holidays. First came a Gingerbread-Dark Chocolate Ganache, followed by a White Chocolate-Eggnog Ganache, my personal favorite. We then formed and cut the ganache and coated them with everything from walnuts and cocoa powder to dark chocolate and decorative transfer paper. Kate then showed the class how to dress strawberries with chocolate tuxedos and we made bark with various types of chocolates, nuts and dried fruits.

Finally, Kate discussed packaging options, we tasted the results and packaged up some samples for the students to take home with them. Thank you Kate! We look forward to your follow up class (title and class description to follow) on April 25th and 26th, 2009.

Budget Travel Article

2008-11-24T11:07:00.007-05:00

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

2008-11-17T08:20:00.004-05:00

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

2008-11-13T16:56:00.003-05:00

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

2008-10-29T10:46:00.012-04:00

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

2008-10-12T14:50:00.003-04:00

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

2008-10-10T10:33:00.004-04:00

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

2008-09-14T12:23:00.007-04:00

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

2008-09-11T07:08:00.004-04:00

"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

2008-07-23T06:56:00.004-04:00

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

2008-05-28T18:36:00.003-04:00

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.

Hartstone Inn's "Maine Wine and Cheese Experience"

2008-05-15T08:27:00.001-04:00

The midcoast Maine area is rich in regional culinary tradition and since we know many of you share our passion as "foodies," we are proud to feature our "Maine Wine and Cheese Experience." This five-hour tour takes you to two local wineries and a local sheep dairy.

The first stop is Savage Oakes Winery which features wines made from grapes and apples; they also tend to a herd of Belted Galloway Cows. The second stop is Sweetgrass Winery & Distillery, and they specialize in fruit wines and distilled spirits including port, gin and fruit brandies. Tastings at both wineries are included and each vineyard has a gift shop. The tour ends at Ellsfarm Sheep Dairy, run by Perry Ells. At the dairy, visitors will start with a cheese tasting of several artisanal cheeses including those made from the very sheep you will see being milked. Ellsfarm is a family run sheep dairy located on a 63 acre hill top. As Maine's largest sheep dairy, 60 - 70 ewes are milked twice a day with all the milk sold for cheesemaking. During milking "hands on" participation will be optional while Perry will describe her operation and gladly answer any questions you may have during your visit. All three establishments are in the Town of Union, less than 15 miles from the Hartstone Inn.

Tours are available every Monday. Cost is $75.00 per person.

Happy 10th Anniversary!

2008-05-13T19:06:00.004-04:00

On May 13, 1998 Mary Jo and I signed the papers and became the proud owners of the Hartstone Inn. Today we are looking back over the past decade, which was filled with so many very special guests and friends, and we would like to send a sincere thank you for making our life as innkeepers so rewarding. When I hear that the average inn owner lasts only 5 years in the inn keeping business it makes me proud to be looking forward to my second decade. Thank you once again and we look forward to seeing you back in Camden.

New Herb & Vegetable Garden Beds

2008-05-12T18:30:00.000-04:00

This Spring I completely updated all of my kitchen garden beds here at the Hartstone Inn. I planted my early spring seeds (red oak lettuce, lolla rossa, mache, mesclun, radish, beets, carrots, chervil, chives and Italian parsley) on April 15th in new raised beds, using the "Square Foot Garden" technique. I made the beds using small tree saplings, weaving the thinner trees in and out of stakes made from the larger saplings. The design for the planters came from some beds I encountered in the Loire region of France this past winter. The plants seem very happy in their new home and the comments from the guests have been pouring in. Last week I planted my garden bed behind the barn and sowed pumpkins, fennel, nasturtiums, bachelor buttons and dill seeds in addition to more of the seeds listed above. My first harvest of rhubarb took place last week, chives have been making their way to the dinner plates all week and the first batch of radishes should be ready in 3-4 days. The joys we get from our Spring gardens!

Michael's Cheesemaking Story on "Plating Up" Blog

2008-05-07T04:58:00.010-04:00

Following is a story I wrote for Maine Food & Lifestyle Magazine's Blog (Plating Up) titled: "What Happened to Home Cheesemaking."

I have no childhood memories of eating homemade bread. It’s not that my Mother dislikes cooking, as she often shares with me a new recipe she is trying, I think she just had her hands full raising four children while working as a Registered Nurse. No memories of my Grandmother making bread either, however, her fresh pan-fried Rainbow Trout— she and my Grandfather caught in a local stream— I remember well, along with raspberries from her garden and fresh spring rhubarb, with which she always supplied a small dipping bowl full of granulated sugar. Yum! What an amazing concept for a young boy; dip that sour stem into enough sugar—and I mean load it up—and it actually tastes good. So the question becomes; when did bread making fall out of favor, or was I merely brought up in a family with limited culinary interest?

I bring up bread since it is far more likely that the average person will have an experience with bread making in the family kitchen than a memory of cheese making at home. Unfortunately, both of these processes of fermentation have all but disappeared from the home kitchen of the 21st century.

continue reading "What Happened to Home Cheesemaking?"

Thai Cooking Class at the Inn

2008-05-04T07:06:00.008-04:00

This weekend I presented the final scheduled cooking classes of the season: Thai Cuisine. Following is an excerpt on the history of Thai cooking and a recipe for a simple "Coconut Mussel Soup with Curry" that we occasionally serve in the restaurant. The recipe is also available in my first cookbook on page 228 and there is a version with chicken if mussels are not your thing.

Though Thai restaurants have proliferated across the United States in the last two decades, few cooks attempt Thai dishes at home.

Traditional Thai cuisine consisted of seafood, rice, vegetables and herbs. Very little meat was used. The ingredients were generally boiled, steamed or most often grilled, particularly popular because of the abundance of natural wood available for cooking in Thailand. As Chinese immigrants moved to Thailand, they brought their cooking tools, including the wok and bamboo steamer, and their cooking methods, stir frying and deep frying. When the Portuguese introduced chilies and coconut milk to Thailand, the Thai quickly adopted these ingredients as their own. Other influences came from India and the Western cooking methods of France and England. The end result is a cuisine that emphasizes balance and harmony, blending the spicy, the subtle, the sweet and the sour. Characteristic ingredients include the freshest of the following: coconuts, lemongrass, lime leaves, chilies, seafood, tropical fruits, fish sauce, shrimp paste and rice.

Coconut Mussel Soup with Curry serves 6-8
1 stalk lemon grass
1 1/2 cups dry white wine
3 pounds of fresh mussels, cleaned with beards picked

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 1/2 Tablespoon finely grated peeled fresh ginger

2 Tablespoons canola oil

1 cup fresh orange juice

1/2 cup fresh lime juice

2 teaspoons curry powder

1 teaspoon chopped fresh thyme

1 bay leaf

2 cans unsweetened coconut milk (14 ounces each)

1 fresh jalapeno pepper, finely chopped
1 Tablespoon sambal oelek (hot chili paste)

2 plum tomatoes, seeded, and cut into 1/2-inch dice
kosher salt

3 Tablespoons chopped fresh cilantro

cilantro sprigs for garnish

1. Slice the lemon grass thinly and place in a small saucepan with the white wine. Cook over medium-high heat for 5 minutes to infuse the lemon flavor into the wine. Strain the wine, discarding the lemon grass, and place in a large pot and bring to a boil. Add mussels and steam, covered, for about 8 minutes, or until the mussels open. Remove the mussels, cool and pick the meat from the shells, reserving a few whole for garnish. Strain the liquid and reserve.
2. In a large (4- or 5-quart) saucepan, cook the onion, garlic, and ginger in the canola oil over moderately low heat, stirring frequently, until the onion is softened.
3. Add the reserved wine/mussel cooking liquid, orange and lime juice, curry powder, thyme, bay leaf, coconut milk, jalapeno pepper and sambal oelek. Simmer uncovered about 15 minutes, stirring occasionally, until reduced slightly.
4. Add the mussels and diced tomatoes and cook, covered, over high heat for 3 minutes.
5. Season the soup with salt and add the chopped cilantro. Divide the soup between the bowls. Garnish with cilantro sprigs and whole mussels in their shells.

Moose Sighting in Camden

2008-04-25T18:21:00.003-04:00

It is a rather rare occurrence, here in Camden, to see a moose. Mary Jo and I have been here over 10 years now and we have had only 4 moose sightings. Two of them were actually in the parking lot of the Hartstone Inn. This recent sighting happened on Thursday, April 24th and this picture was taken by an innkeeper up the road in the back yard of his Inn. Typically, when we see a moose in town, it usually means the black flies are so bad up in the hills and the moose come down to sea level to escape them.

The two moose incidents at our Inn each have a funny story that goes with them. The first sighting occurred in our first year at the Inn. Mary Jo and I were sitting at the kitchen counter at the Inn, just finishing dinner service and having a bite to eat, when we noticed a police cruiser (flashing blue lights on) in the parking lot of the real estate agency next door. I got up to check it out and I noticed that there was also another police cruiser on the other side of the house with lights on. We were perplexed. I went up front to see what was going on and another police car in front of the Inn. Oh my God, I thought, we're surrounded. Thoughts ran through our minds - maybe one of our guests is a drug dealer or an escaped felon, or maybe someone got injured and called for help, I just know I was cautious as I exited through the front door (should I have my hands up above my head?) I approached the police car and was informed that there was a moose in my back parking lot and they were trying to chase it back up to the mountain. A little too much excitement for my first moose sighting.

The second sighting happened while Mary Jo and I were out enjoying a nice lunch with some friends down at Camden harbor. It was a beautiful day and the schooners were parading in the harbor, so I ran up to the Inn to get the camera. As I approached the Inn I spotted a police car at the Inn and a mob of people gathered. Oh no, what now I thought! Turns out that the police escort in these moose sightings is the normal protocol as a lost and confused moose can be a deadly thing. I went back to the parking lot and there it was, a young moose (much like the one pictured above) in the parking lot and just then a car pulled into our lot. The couple got out of the car and I introduced myself. They were visitors from England, checking in to the Inn and their first impression of Camden was a moose in the parking lot. I didn't spoil it for them, I'd just let them think that this was an every day occurrence. If only I could arrange that for all of our visiting guests.

photo courtesy of Terry Hazzard

Cooking Class Bloggers

2008-04-25T08:07:00.005-04:00

On April 25th and 26th I taught a cooking class at the Hartstone Inn and the topic was "pasta." My blog entry on the 25th of April details the course and includes a recipe for basic egg pasta dough. Two of the "star" students from the class (actually everyone was shining that day - perspiration from kneading pasta dough) have gone on to write blogs on their experience in the class.

The first student and blog author is Lani Temple who happens to own the Megunticook Market here in Camden. In addition to running the market, Lani keeps busy as a regular guest on 207 WCSH NBC Portland, ME and is a columnist for Maine Food & Lifestyle. Lani's blog is titled "Food Finds, From Camden's Country Market" and her blog post includes some of her photos from the class.

The second student and blog author is Kate Shaffer who owns and operates Black Dinah Chocolatiers on the tiny off shore island of Isle au Haut, Maine. Kate makes terrific artisan truffles and candies completely by hand and my belly will attest to it. Kate has agreed to come to the Inn to conduct some chocolate cooking classes (I am reserving a space for myself) and I will be writing about her chocolates soon in an upcoming blog post. Stay tuned. Here is the link to her blog post on the pasta cooking class.

Maine Food & Lifestyle Blog

2008-04-20T17:30:00.007-04:00

When the first issue of Maine Food & Lifestyle magazine arrived at French & Brawn (our neighborhood food market) in the Summer of 2006 I was utterly amazed by the quality writing, beautiful photography and the unique and inspiring layout of the magazine. How can a publication of this caliber focus on my little area of the world? If you have not seen the magazine, go online and order the 5 back issues (available for only $4 each) and subscribe. On your next visit to the Inn you will notice that we proudly stock each guestroom with the current issue.

So, needless to say, I was extremely excited when Merrill Williams (Editor/Publisher) contacted me about a feature in the magazine's second issue. The article "To Market and Home Again with Chef Michael Salmon" (in the Holiday 2006 issue) focused on a holiday menu for four people with recipes and outstanding photographs by Jim Bazin (Creative Director and Food Photographer, extraordinaire - I added that last part). Click here to read the article online.

With that brief history behind us, we can move on to what's new and current at the magazine. Blogs are all the rage right now and I am happy to announce that Maine Food & Lifestyle has just launched their blog this month titled "Plating Up." The list of contributors is quite impressive and they have even asked me to contribute. Quite an honor. The current articles are very interesting so I invite you to go online and become inspired. Jim Bazin blogged about "A Lamb Meal To Die For" and you might want to read about the Chef that prepared that meal.

Fun for Foodies Vacation

2008-04-14T18:43:00.005-04:00

Are you looking for a unique culinary getaway experience? Mary Jo and I started our Camden bed and breakfast and Maine restaurant with a deep passion for everything related to food and wine. We enjoy visiting farms, farmers' markets and taking tours from food and wine producers. The midcoast Maine area is rich in these regional culinary experiences and since we know many of you share our passion as "foodies," we are proud to share these experiences with you. Visit our “Fun for Foodies” page online to learn more about each of our culinary experiences.

Every "Fun for Foodies Vacation" package includes our "Everyday Bites," which is a current listing of foodie-favorite places to add to your itinerary. The list includes chocolate shops, farmer's markets, pastry shops, wineries, orchards and cooking stores, to name a few. These offerings require no appointments.

After your Hartstone Inn "Fun for Foodies Vacation," you'll be glad to know that there are a total of six participating Select Registry inns in New England offering similar Fun for Foodies regional culinary experiences and exceptional accommodations. Each participating inn will stamp your Fun for Foodies Trail Map along the way. Guests who visit at least three inns receive a free insulated wine bag, while those who visit all six will get a Select Registry gift certificate for $150 to use at any Select Registry inn.

To learn more, please visit www.selectregistry.com/funforfoodies/

Today's Pasta Cooking Class

2008-04-05T09:57:00.008-04:00

First a little history with an excerpt from my first cookbook "Hartstone Inn, Signature Recipes from an Elegant Maine Inn." The origin of pasta is a very controversial subject in culinary history. The Arabic countries, Italy and China have all laid claim to the creation of what has become a favorite food worldwide. Most probably, different versions of pasta were made in various parts of the world as a way to preserve grains. Early pasta makers would grind the grains, mix them with water and dry the mixture, which had the added advantage of cooking quickly. It was the Italians, however, who perfected pasta. The earliest evidence of its existence was found in Etruscan tombs that date back to 4 B.C., where a wall picture contains instruments used in making pasta, including a pastry board, a rolling pin and a pastry cutter.

In today's Pasta Cooking class, we made three differently flavored pasta doughs (plain egg pasta, spinach pasta and beet pasta) which resulted in three very different looking doughs - white, green and red. After the doughs were mixed, kneaded and rested for an hour, we rolled them out, cut them into various shapes from spaghetti to pappardelle and then we stuffed others with various fillings.

We made a Sweet Potato filling for the ravioli and served it with a Pine Nut and Sage Brown Butter Sauce and we stuffed large Tortellini with a three-cheese filling and served it with a Chicken and Pesto sauce.
For the Spaghetti, we made a creamy Prosciutto and Red Pepper Sauce and for the Pappardelle we served it with Oven-Roasted Tomatoes and Grilled Tiger Shrimp with a homemade Pesto.

All of these recipes are from my first cookbook in the Pasta, Pasta, Pasta section from pages 206-225. Following is the recipe for plain egg pasta dough.

Egg Pasta Dough (plain)
2 1/2 cups pasta flour (semolina)
2 large eggs, slightly beaten
1 teaspoon salt
1 Tablespoon extra virgin olive oil
1/4 cup warm water

1. Place the flour on a clean working counter and make a well in the center. Add the remaining ingredients to the center of the well and gradually mix the dry ingredients into the wet, forming a smooth-soft dough (adding additional water if necessary to make the dough soft).
2. Knead the dough 10 minutes, wrap tightly with plastic wrap and refrigerate for 1 hour.
3. This recipe makes a little over 1 pound of dough.

Do Chefs Eat Junk Food?

2008-04-01T08:00:00.004-04:00

Port City Life Magazine called me a few months ago and asked me if I ever ate junk food, and if so, what were some of my favorites. Well, this is what I and some other Maine Chefs admitted.

Cellardoor Winery - Maine Wine!

2008-03-31T08:37:00.008-04:00

Located in a valley between Cameron and Levenseller Mountains, just five miles from Camden Harbor and the Hartstone Inn and Hideaway, Cellardoor Vineyard has a unique micro climate and a rich history. The vineyard, its accompanying fields, fruit trees and pond inhabit a special corner of the world.

As you enter the newly remodeled 1790's barn which is now Cellardoor Vineyard and Winery, you are amazed by the beauty and craftsmanship. The tasting bar, located in the main barn area is the perfect place to taste the numerous handcrafted wines (free of charge) as you gaze out over the beautiful fields, vineyards, and mountains beyond. The knowledgeable staff will gladly describe their wines and answer any questions you have about the vineyards, the history of the property or about growing grapes in Maine.
We suggest that you take one of our gourmet lunches with you and enjoy a picnic in the vineyard.

The Gift Shop, also located in the barn, is where they sell their wines, wine related products, Maine artisan crafts and a selection of Maine-made foodstuffs.

Tour the vineyard on line, get directions and a load of interesting information at their website: http://www.mainewine.com/

Cocktail Mixology - Blackberry Mojito

2008-03-30T08:09:00.008-04:00

Blackberry Mojito

1/2 cup fresh mint leaves
4 teaspoons granulated sugar (or 2 packets of Splenda)
2 limes
1/4 cup fresh blackberries
3/4 cup light rum
1 cup club soda
2 sprigs fresh mint for garnish

1. Place the mint and sugar in a mortar and “muddle” it with a pestle. Squeeze in the lime juice and add half of the blackberries. Lightly crush the berries.
2. Pour the mixture into a cocktail shaker and add the light rum and club soda. Shake to mix.
3. Place 4 large cubes of ice in two rocks glasses and divide the drink equally between them.
4. Garnish each glass with the remaining blackberries and a sprig of fresh mint.

Join us at the Hartstone Inn for cocktails between 5 and 7 p.m. on your next visit and take advantage of our "Happy Hour Specials". Signature cocktails are only $5 and include such favorites as: Key Lime Martinis, Peach Martinis and Raspberry Mojitos.

Hartstone Inn - Voted Best of Best

2008-03-25T07:50:00.003-04:00

Every year local readers of Village Soup (our local on-line newspaper) and the Knox County Times vote for their favorite businesses. This year, we are proud to announce, the Hartstone Inn won in two categories: best bed and breakfast and best chef.

Following the results, a Best of the Best gala, hosted by Village NetMedia and the Samoset Resort, is held. The annual event highlights the work of local businesses, and all proceeds go to United Mid-Coast Charities. In five years, the Best of the Best event has raised about $10,000. The event, held on Thursday March 20, 2008, was a big success.

To read more about the best of best gala or to see the results of the poll visit: http://knox.villagesoup.com/Community/story.cfm?storyID=111813

Maine Maple Sunday - March 23rd

2008-03-16T12:32:00.002-04:00

Maine Maple Sunday is an annual statewide tradition. Every fourth Sunday in March, sugar makers around the state open the doors of their sugarhouses for demonstrations, tours and maple syrup related activities. The traditional Maine Maple Sunday treats are pickles, donuts and maple syrup on vanilla ice cream. Press Information Download: Maine Maple Sunday Press Release and Maine Maple Sunday Calendar Listing.

One of our favorite locations is Maine Gold's Maple Headquarters at 229 Park St., Rockland (about 10 minutes from the Hartstone Inn).

Activities & Features: Free Pancakes! Free Treats! Tree-Tapping Demonstrations, Sugar House Tours, Kid's Egg Hunt and Maine Maple Sunday Trivia. Cafe Opens: 8:00 AM to 4:00 PM.

The Hideaway Spa

2008-03-09T12:26:00.008-04:00

Take a little time to rejuvenate during your next visit to Camden. Let us pamper you with one of our relaxing spa treatments at the Hideaway Spa located on-site at the Hideaway Inn. Treatments can be scheduled seven days a week with one of the Innkeepers and we also offer couples massages for those looking for a romantic and relaxing escape for two.

Treatments available:
Combination Massage - (60 or 90 minutes) Full-body treatment that combines traditional and contemporary massage techniques.
Deep Tissue Massage - (60 minutes) Relaxes you with slower, deeper strokes to relieve specific muscle tension and stimulate circulation deeper within the tissue. Great if you enjoy a very firm massage.
Aromatherapy Massage - (60 or 90 minutes) Choose from a selection of scented essential oils to enhance your massage experience.
Hot-Stone Therapy Massage - (60 minutes) A highly relaxing, stress reduction massage. The warmth and weight of the stones allows the therapist to address specific problem areas with more detailed work or deeper pressure.
Sea Salt Scrub – (60 minutes) Cleansing, exfoliating and moisturizing of the entire body.
Deluxe Spa Package - 60 minute therapeutic massage, 30 minute sea salt scrub and hand and foot massage.

Nineteen days till Spring?

2008-03-01T09:35:00.004-05:00

With these huge bursts of snow, it's hard to believe that the First Day of Spring (Thursday, March 20, 2008) is only 19 days away! Up to 10 inches of snow is expected today, and possibly a little more tomorrow. Last week I was purchasing seeds for my Spring vegetable garden and today the idea of garden planting seems absurd.

This is a great opportunity to take advantage of the winter sports available in the Camden area - skiing (down hill and cross country), snow shoeing, relaxing in front of the fireplace with a book and some hot cocoa, or join us for one of our cooking classes.

The Camden Snow Bowl is open Tuesday - Saturday until 7 p.m. and Sunday until 4 p.m. Closed on Monday except for holidays and vacation weeks. For current conditions, prices, a live web cam and further information, visit the Camden Snow Bowl online at: http://www.camdensnowbowl.com/.

Check out our winter packages at: www.hartstoneinn.com/packages.htm, and plan a trip up to see us in the snow. Back to garden planning.

Then and Now - Dining Porch

2008-02-23T00:00:00.004-05:00

"Then and Now" is a series of photographs and stories we have created in our blog to allow guests to see the progress we have made here at the Inn since we took over in May of 1998.

Our second installment in this series focuses on our Dining Porch at the Hartstone Inn. When Mary Jo and I arrived in Camden, our first major project was to add the dining porch on to the Inn. The photograph above shows one of the early construction shots we took during the building of the dining porch. Notice the old garage door and asphalt driveway that used to "grace" the front of the carriage house. The photograph below shows the new "facade" barn door on the carriage house and the gardens and path that replaced the old asphalt driveway. And, of course, the remaining photograph shows the completed dining porch awaiting dinner guests at the Inn.

Tangerine Crème Caramel with Plumped Apricots Recipe

2008-02-12T14:29:00.000-05:00

The first dessert I made from Julia Child's Mastering the Art of French Cooking cookbook was her crème caramels and they made a lasting impression on me. This tangy version is made with tangerines and served with plumped dried apricots for a unique twist. This recipe can be found in my second cookbook In the Kitchen with Michael Salmon, Recipes of Distinction from the Hartstone Inn on pages 193-195. Thank you to Bob and Suzie Jobes for the pictures; they were taken at our February 9th cooking class "Romantic Dinner for Two."

Tangerine Crème Caramel with Plumped Apricots makes 4

Caramel
1/4 cup granulated sugar
1 1/2 Tablespoons water

1. Combine the sugar and water in a small saucepan and place over high heat. Cook, without stirring, until the sugar turns a golden brown.
2. Immediately pour the caramel into the bottom of four small (175 ml or 6 oz) glass ramekins, dividing it evenly between them. Work quickly or the caramel will set up and you won’t be able to pour it.

Plumped Apricots

2 fresh tangerines
1/2 cup granulated sugar
1/4 cup light corn syrup
1/4 cup Grand Marnier liqueur
1 cup water
16 dried apricots

1. Peel the skin from the tangerines using a vegetable peeler and reserve for the candied tangerine peel recipe below.
2. Juice the tangerines and place the juice in a small saucepan, making sure there are no pits in it. Add the sugar, corn syrup, Grand Marnier and water in a medium (4 quart) saucepan and bring to a boil over medium-high heat. Add the dried apricots and cover the pan. Poach the apricots for 5 minutes, plumping them. With a slotted spoon, carefully remove the apricots from the pan and spread them out on a plate to cool.
3. Reduce the tangerine juice over medium-high heat until it has reduced to about 1/4 cup and reserve for the custard recipe below.

Custard
1/4 cup granulated sugar
2 eggs
1 egg yolk
1 cup heavy cream
1/2 cup milk
1/2 vanilla bean, cut lengthwise and scrape out seeds

1. Preheat the oven to 350 degrees and bring some water to a boil in a teakettle or saucepan for the water bath.
2. Combine the heavy cream, milk, scraped vanilla bean seeds and tangerine reduction (from above) in a medium-sized sauce pan and bring to a simmer.
3. In a medium sized bowl, whisk together the sugar, eggs and egg yolk.
4. When the cream simmers, whisk it slowly into the egg mixture. Divide the custard between the four prepared ramekins and place them in a baking pan with tall sides. Fill the pan with the boiling water, reaching halfway up the sides of the ramekins. Place in the center of the preheated oven and bake for 40 minutes or until the custard firms up. Refrigerate for at least 2 hours before serving.

Candied Tangerine Peel
Tangerine Peel reserved from the plumped apricot recipe above
1/2 cup granulated sugar

1. Using a sharp knife, remove as much of the white pith as possible from the tangerine skin. The white pith is very bitter, so removal is imperative.
2. Slice the skin into very thin strips and place in a small saucepan with 1 cup of cold water. Bring to a boil, drain off the liquid, and continue again with another cup of cold water. Continue this blanching three times.
3. Drain off the last of the water and place ¼ cup of the sugar in the saucepan with the tangerine peel along with ¼ cup of cold water. Place the pan over medium-high heat and reduce, stirring, until all of the liquid is gone.
4. Turn the peel out onto a piece of parchment paper and toss with the remaining ¼ cup of granulated sugar. Let dry for about 1 hour and place in a covered container until service. Store at room temperature.

Copyright © 2008 Hartstone Inn

Hartstone Cooking School Students Hit the Big Time

2008-02-09T10:03:00.000-05:00

Bob and Suzie Jobes come up to Maine (from sunny Florida) twice a year to stay with us at the Hartstone Inn. A few years ago, they started taking cooking classes at the Inn, first participating in our scheduled cooking classes with 10 other students, and more recently they have taken part in our chef for a day program where they come into the kitchen and spend 2 on 1 time with Chef Michael. They enjoy cooking, and more importantly, they enjoy cooking together.

In the February issue of Boca magazine (The "Only" Boca Raton Magazine) Bob and Suzie get the kind of "culinary exposure" that professionals dream of. The article, written by Julie O'Hara, is
called "Culinary Connections, Dishes are Anything but a Chore for South Florida Couples who enjoy Cooking Together." Following is an excerpt from the article:

They, like many South Florida couples, view cooking as a relaxing way to put the brakes on a busy life and spend quality time together. The Jobes like to eat light, especially during the week when Bob will cook soups using the homemade stocks they keep on hand. Heart-healthy olive oil has replaced butter in their kitchen, and fresh herbs are staple for adding flavor. While they practice healthy cooking most of the time, the Jobes still like the occasional indulgence. "We go to a B&B up in Maine (that's us!) where one of the chef's signature desserts is individual souffles served with sauce at the table" says Sue. "We wanted to try that at home, and it was delicious. It turned out really well!"
We are proud of you two! Keep up the good cooking and thanks for the autograph. Photographs by Gary James.

Chef Michael Appears on Local TV Show "207"

2008-02-08T11:55:00.003-05:00

Chef Michael appeared on WCSH (channel 6) on Valentine's day (Thursday, February 14, 2008) at 7:00 p.m. with "207" host Rob Caldwell. Michael displayed some of his antique chocolate molds, discussed their history and demonstrated how to use them.

During the month of February, Michael displays his chocolate molds and a selection of chocolate figures in the dining room of the Inn for his guests to see. Come by the Hartstone Inn and he'll give you a personal tour.

Michael's second cookbook contains an article on his chocolate mold collection that outlines the use of antique chocolate molds from tempering the chocolate to molding the forms. For more information and techniques see "In the Kitchen with Michael Salmon", pages 198 - 201.

Click Here to Watch the Video

Further information on Michael's chocolate molds is available in this blog, just click on the "Chocolate" label below.

Mary Jo and Her Orchids make the Local Newspaper

2008-02-03T10:59:00.000-05:00

There's something about orchids: A Camden innkeeper in her greenhouse
Mary Jo and her orchids were featured in a local newspaper "Village Soup" this week. The article was written by Lynda Clancy (a VillageSoup/Knox County Times Reporter) as she toured Mary Jo's greenhouse and caught her in action. Photo by Lynda Clancy.

Click here to read the article

To learn more about orchids, click on the "orchid" label below and read other blog entries on the subject and follow links to various orchid websites including the American Orchid Society.

Cocktail Mixology - Key Lime Martini

2008-01-24T11:42:00.000-05:00

Key Lime Martini
Graham cracker crumbs
1 1/2 limes
3/4 cup keke beach liqueur
3/8 cup vanilla vodka
1 cup crushed ice
2 slices of lime for garnish

Make a thin layer of graham cracker crumbs on a small plate. Juice the limes and reserve. Take one of the squeezed lime halves and coat the rim of two martini glasses with lime juice. Invert the glass and dip the rim in the graham cracker crumbs to coat the rim. Place the glasses in the freezer to frost them. Mix the reserved lime juice, keke beach liqueur and vanilla vodka together in a cocktail shaker. Add the crushed ice, secure the top of the shaker and shake vigorously for 20 seconds. Strain the drink into 2 chilled martini glasses, garnish with a slice of lime and serve immediately.

Join us at the Hartstone Inn for cocktails between 5 and 7 p.m. on your next visit and take advantage of our "Happy Hour Specials". Signature cocktails are only $5 and include such favorites as: Key Lime Martinis, Peach Martinis and Raspberry Mojitos.

Portland Magazine - Valentine Pick

2008-01-23T08:19:00.000-05:00

Portland Magazine's Winterguide 2008 has just published a list of "27 Romantic Getaways for the Ultimate Valentine's Day!" We are proud to announce that the Hartstone Inn is listed as number 6.

To read the article, click here.

Celebrate Valentines Day everyday in the Month of February!

Your Two Night February Romance Package includes: a half bottle of champagne, chocolate truffles and a rose petal turndown. Memorable Breakfast Each Morning, Afternoon Tea and Cookies and Happy Hour Martini’s each afternoon by the fire. A five-course candle lit dinner for two.

If you would like to pamper yourself with one of our spa treatments (at our new "on property" massage room) we are offering 10% off in the month of February.

Rates: Rooms – $358, Jr. Suites- $388 and Suites – $438

Mary Jo's Orchid Corner - Oncidium

2008-01-22T08:55:00.000-05:00

Mary Jo has been growing orchids for over 14 years, and in this column, she will share some of her wisdom and experiences.

Phalaenopsis (phals), Paphiopedilum (paphs) and Oncidiums (onc) are varieties that Mary Jo finds most easy to grow in the home. These hybrids are usually considered “beginner orchids,” largely because they will re-bloom under the conditions that most windowsill growers can offer. They require less light, about the same as for African violets, and will adapt to the humidity levels that are present in most homes.

Orchids can be grown on a tray of pebbles with water, which prevents the pots from sitting directly in the water while providing needed humidity. Orchids like to be kept warm during the day and a little cooler at night. It’s true that watering orchids does seem to give those unfamiliar with growing orchids the most trouble. Mary Jo waters her orchids once a week. During the summer, they get watered every five days. Basically, the hotter the temperature, the more water they need, and the colder it is, the opposite holds true. It’s all simply a matter of practice.

As your interests grow and you want to acquire more specialized orchids, Mary Jo highly recommends buying from these three fabulous growers: Carmelaorchids.net, Kalapanatropicals.com and Carterandholmes.com.

A great resource for Orchid information is the "American Orchid Society (AOS)"and their website is: orchidweb.org.

For detailed information on Oncidiums (light, fertilizer, water, temperature, humidity) click on the following link to see a PDF file known as a culture sheet. This page will supply you with all of the basic requirements for growing Oncidiums: http://www.orchidweb.org/aos/orchids/documents/cultureintermedoncidium.pdf

Camden Snow Bowl

2008-01-18T14:01:00.000-05:00

The Camden Snow Bowl is a community owned ski and recreation area and is located four miles from the Hartstone Inn and Hideaway. From the summit of 1300' Ragged Mountain, home to the Snow Bowl's trails, skiers and riders have an incredible view of the Atlantic Ocean. It is a view quite unlike any other in the east. The Camden Snow Bowl really is "where the mountains meet the sea".
In addition to alpine skiing and snowboarding, there are many other winter activities available at the Snow Bowl. A snow tubing slope provides fun for all family members, ice skating on Hosmer pond and a thrilling 400' toboggan chute. The National Toboggan Championships are held here the first weekend of February. There is also a cross country ski and snowshoeing trail available.
Four lifts serve 850' of vertical. One chairlift, two T-Bars and a surface lift in the beginner area service the ten trails and a terrain park. All trails lead back to a classic A-frame lodge where you will find all services. The Camden Snow Bowl has a ski and snowboard school, full rental shop, an active youth racing program and a fully qualified ski patrol. Coastal Maine sees its share of big winter storms, but we have a snowmaking system that covers 45% of our area to ensure plenty of skiing and riding. Most trails are groomed daily.

The Camden Snow Bowl is open Tuesday - Saturday until 7 p.m. and Sunday until 4 p.m. Closed on Monday except for holidays and vacation weeks.

For current conditions, prices, a live web cam and further information, visit the Camden Snow Bowl online at: http://www.camdensnowbowl.com/.

Mountain Facts
Trails: 11
Lifts: 4 (1 Chairlift, 2 T-Bars, 1 surface lift)
Terrain: 20% Easiest, 60% Intermediate, 20% Difficult
Evening Skiing on: Clipper, Muscle Ridge, Windjammer, Foxy and the Terrain Park
Longest Run: 1 mile/1.6 km - Spinnaker
Terrain Parks: 1
Glades: 3
Skiable Acres: 80
Snowmaking On: 36 acres/45% of ski area
Vertical Drop: 943 feet
Base Elevation: 150 feet above sea level
Top Elevation: 1093 feet above sea level
Annual Snowfall: 72 inches
Tubing Hill: 2 lanes
Toboggan Chute: 400 feet long
Ice Skating on Hosmer Pond

Happy New Year!

2008-01-01T10:17:00.000-05:00

New Year's Eve dinner went off without a hitch. Dinner consisted of 10 courses from an amuse of baked brie to homemade chocolates at the end of the evening. Everyone was in good spirits, as you can imagine with that much Champagne, and the plates came back to the kitchen very clean.

At the stroke of midnight we gathered out in front of the Inn as the church bells chimed in the new year. Mary Jo "cut" the top of a Champagne bottle off with my largest kitchen cleaver and we had a New Year's toast. Following is the menu from the evening. I hope your evening was as memorable as ours. Happy, Happy New Year!!!!

New Years Eve 2007-2008 - Dinner Menu
Amuse - Baked Brie with Frangelico and Hazelnuts

Whole Grain Oak Leaf with a Foie Gras Mousse and Mushroom Duxelle

Maine Lobster Custard with an Arugula Pesto

House Smoked Salmon and Caviar Parfait with Smoked Sturgeon

Australian Lamb Chop with a Grilled Caponata

Crab Bisque with Prosciutto Crisped Monkfish

Blood Orange Sorbet with Champagne

Seared Veal Medallions with a Morel Cream

Eggnog “Baked Alaska”

Hartstone Chocolates

Then and Now - French Thyme Suite

2007-12-28T15:49:00.000-05:00

Mary Jo came up with a great idea for the blog. "Let's show before (before we owned the Inn) and after (after renovation) pictures for the guest and common rooms at both Inns so guests can see the progress we have made." Great idea, I thought..so here is the first "Then and Now". We purchased the Hideaway Inn (formerly known as the Nathaniel Hosmer Inn) in March 2007. The French Thyme Suite is on the first floor of the Inn and has private entrances from the front and rear gardens.

Inns Magazine Article

2007-12-27T13:15:00.000-05:00

"Chefs that are Innkeepers" is the title of this article (written by Pamela Delaney) in Inns Magazine. Delaney, a former restaurant owner, interviewed two Chef/Innkeepers in a quest to find out why there are not more chefs that own inns.

The two chef/innkeepers interviewed were:
Chef Michael Salmon of the Hartstone Inn, Camden, Maine
Chef Peter Egger of the Breadalbane Inn, Fergus, Ontario

Click here to read the article

US National Toboggan Championships

2007-12-26T14:23:00.000-05:00

Located only five minutes from the Hartstone Inn, the Camden Snow Bowl (perched upon Ragged Mountain) is home for our local downhill skiing, snowboarding, snowshoeing, ice skating on the pond, tubing and of course tobogganing. The 400 foot toboggan chute is a great deal of fun and is open to the public when conditions are favorable; for ice, that is.

For true thrill-seekers, the 18th Annual U.S. National Toboggan Championships race into action on February 8-10, 2008 at the Camden Snow Bowl. The Toboggan Nationals, the only recognized National Toboggan Championships in the U.S., are equal parts competition and costume party.

Tailgating isn't suggested, it's encouraged - but reserve your space early. Hundreds of participants will team up and be fired down the wooden chute - eight seconds of choreographed chaos - before sliding across the frozen surface of Hosmer Pond. Registration opens October 15, 2007 and closes January 25, 2008.

Check the Camden Snow Bowl's website at http://www.camdensnowbowl.com/ to register and see updated information

Port City Life Magazine Article

2007-12-26T08:27:00.000-05:00

The December 2007 issue of Port City Life Magazine features an article on the Hartstone Inn and Chef Michael. The cover of the magazine reads "Camden Tarts," and inside you will find an article by contributing writer Mindy Favreau titled "Festive Fruit Tartlets." The article gives a brief background of the Inn and highlights Michael's recipe for Macadamia Nut and Wild Blueberry Tartlets with Ginger Ice Cream.

Click here to read the article and get the recipe.

Chef Michael's Antique Chocolate Molds

2007-12-24T07:05:00.000-05:00

When I was in my early twenties, I came across my first bunny chocolate mold at an antique store and I realized that I had found my niche. Whenever I traveled from that point on, I would search out antique shows and markets, purchasing every chocolate mold I happened upon. After years of collecting, my eye for old and unusual molds became more discerning, and I passed over the more common pieces. Easter and Christmas were the big holidays for chocolate molds, so you will find molds of Easter bunnies, eggs, chicks, Santa Claus and Father Christmas quite often. These holidays do, however, offer up some unusual molds like the bunny riding a motorcycle or Santa riding a donkey. A trip to Belgium back in 1999 led me to a gentleman who’s father had purchased all of the tin chocolate molds from several chocolate factories when they switched to the more efficient plastic molds. That was an overwhelming experience, looking through a shop with thousands upon thousands of unique chocolate molds. After many hours, Mary Jo was ready to see more of Brussels than just the inside of that one store, while I could have spent the whole day.

My second cookbook contains an article on my chocolate mold collection that outlines the use of antique chocolate molds from tempering the chocolate to molding the forms. For more information and techniques see "In the Kitchen with Michael Salmon", pages 198 - 201.

Mary Jo's Orchid Corner - Phalaenopsis

2007-12-23T12:09:00.000-05:00

Camden, Maine may seem like a funny place to find tropical orchids, but Mary Jo has a rather large collection that she displays throughout the Hartstone Inn and the Hideaway Inn.

Phalaenopsis (phals), Paphiopedilum (paphs) and Oncidiums (onc) are varieties that Mary Jo finds most easy to grow in the home. These hybrids are usually considered “beginner orchids,” largely because they will re-bloom under the conditions that most windowsill growers can offer. They require less light, about the same as for African violets, and will adapt to the humidity levels that are present in most homes.

Mary Jo will be the first to tell you that if you want to cultivate orchids, you need to be willing to experiment and to be prepared to lose some. You should have a place in mind where you intend to place your orchids because some varieties like to sit near a sunny window while others prefer indirect light. Mary Jo says the best advice for someone who wants to start growing orchids is to really look at your environment and see what conditions you will be able to offer. What kind of humidity does your home have? How much light exists in your rooms?

She loves that you can buy affordable orchids. She recommends picking one up at Home Depot or your local grocery store for as little as twenty dollars. If you kill it, it will have already lasted two to three months, which is much longer than cut flowers do. As your interests grow and you want to acquire more specialized orchids, Mary Jo highly recommends buying from these three fabulous growers: Carmelaorchids.net, Kalapanatropicals.com and Carterandholmes.com.

A great resource for Orchid information is the "American Orchid Society (AOS)"and their website is: orchidweb.org.

For further information on Phalaenopsis (aka: Moth Orchids), click on the following link to see a PDF file known as a culture sheet. This page will supply you with all of the basic requirements for growing the most common household orchid, the Phalaenopsis: http://www.orchidweb.org/aos/orchids/documents/culturephals.pdf

Bay Chamber Concerts

2007-12-22T07:28:00.000-05:00

We are very fortunate to have an active "Performing Arts Series" in the Camden/Rockport area organized by Bay Chamber Concerts. Below I have included a few highlights from their upcoming winter season, but the full schedule can be seen online at http://www.baychamberconcerts.org/. Tickets for all events are available online or we would be happy to make any arrangements for you. Whether you would like to add a concert to an upcoming visit to Camden, or you want to plan a trip to the Hartstone Inn to enjoy an upcoming concert, it would be our pleasure to assist you.

Libana - Saturday, February 09, 2008 7:30 PM Camden Opera House
Back by popular demand! The seven women who make up Libana perform an eclectic mix of traditional and contemporary world music. In addition to their a cappella singing, they play an array of instruments including double bass, clarinet, dumbek, accordion, oud, charango, hammered dulcimer, and conga.
Visit Libana's website.

Anne-Marie McDermott Saturday, March 29, 2008 2:30 PM Rockport Opera House McDermott is the 1995 winner of the Andrew Wolf Chamber Music Award, and is a regular with the Lincoln Center Chamber Music Society. Since winning the Wolf Award, she's gone on to perform at some of the most prestigious venues around the world. Her program will include a Haydn sonata, Bach's Chaconne and Schubert's great last piano sonata.

Imani Winds Sunday, April 27, 2008 2:30 PM The Strand Theatre
Grammy-nominated Imani Winds has worked to create a new genre - "urban classical music." It is a wind quintet (flute, oboe, clarinet, French horn, bassoon) comprised of African-American and Latino musicians who combine their rich cultural background with the classical tradition.
Visit Imani Winds' website.

The Glenn Miller Orchestra Saturday, May 17, 2008 7:00 PM Owls Head Transportation Museum
Last year's dance party was such a hit that we've decided to bring it back again! Everyone knows and loves the music of Glenn Miller, the seminal Big Band leader. We'll have food, a dance lesson and lots of energy on the dance floor among the cars and planes of the Owls Head Transportation Museum. General admission, dancing encouraged!

Ricotta Pudding Recipe

2007-12-21T11:07:00.000-05:00

This is one of our most requested recipes from breakfast here at the Inn, so I thought the blog would be an excellent way to share the recipe with guests interested in making my pudding at home. This recipe will probably appear in my third cookbook, but don't tell Mary Jo I'm working on it.

It is a fairly simple recipe, the pudding mixture can be made a few days in advance, but it is best to serve it warm, a few minutes after you take it out of the oven.

We serve the pudding as a starter for breakfast with a fruit sauce. Here, I have included a recipe for a strawberry-rhubarb compote, but the Raspberry-Star Anise Sauce from my first cookbook (page 48) also goes very well with it, or adjust that recipe by using blueberries and cinnamon in place of the raspberries and star anise. Add some seasonal fruit, a drizzle of creme anglaise - optional (cookbook 1, page 55 or cookbook 2, page 40), a swirl of whipped cream and a fresh mint leaf and you have created a recipe that is sure to please all.

Ricotta Pudding with a Strawberry-Rhubarb Compote serves 6
1 cup ricotta cheese
1 whole egg
1 egg yolk
1/4 cup sour cream
2 Tablespoons granulated sugar
2 Tablespoons heavy cream
2 Tablespoons honey
pinch salt
1/2 teaspoon lemon zest

1. Preheat oven to 350 degrees.
2. Whisk ingredients together until smooth.
3. Spread six pyrex bowls out on baking sheets and spray with cooking spray to coat evenly.
4. Divide the batter between the six bowls.
5. Bake in preheated oven for 55-60 minutes. Let rest for 5 minutes and gently remove with small spatula onto plates, right side up.

Strawberry-Rhubarb Compote
1 cup sliced fresh rhubarb
1/4 cup granulated sugar
1 cup of cleaned, sliced strawberries
2 Tablespoons fresh lemon juice
1 teaspoon lemon zest
2 Tablespoons Grand Marnier liqueurpinch of kosher salt

1. Place the rhubarb and sugar in a small sauce pan and cook over medium heat, stirring occasionally, for 5 minutes.
2. Place the cooked rhubarb in a medium bowl and add the strawberries, lemon juice, lemon zest and Grand Marnier. Stir to combine and add more sugar if necessary.
3. Let the compote stand at room temperature until juices form, at least 30 minutes.

Newsletter Comments

2007-12-08T21:11:00.000-05:00

We just published our winter 2007 newsletter and have been receiving a lot of great feedback. Thank you for your notes!

Michael and Mary Jo
___________________________________

Hello,
Just to let you know, I still have a postcard of the Heartstone Inn at my desk at home. I paid you a visit about two years ago, in the winter, and came away saying that it was about the best inn I had ever visited, and I have been to many. It was not just the look of your place, but the warm friendly nature of the staff that made me feel as if I was visiting their home as a welcome guest. I still think about my visit, to this day.

I will be back again.
Glenn
___________________________________

Hello,
My husband and I stayed at your inn for our 5th anniversary in 2001. We've continued to get your e-mails, although we've not been back to Maine since then. This weekend, my sister and her husband are there for their 5th anniversary. Their names are Mike and Mary _____.
When we were together at Thanksgiving, they mentioned that they were thinking of Maine for their anniversary and asked if we had a recommendation. In addition to your e-mails, we had just received your postcard at home. I thought of the Hartstone immediately. Your updated and informative Web site provided all they needed to know. The trip to the James Beard House and the recent Boston Globe coverage were terrific endorsements.
I'm sure they'll have a wonderful weekend.
Just thought I'd let you know how your e-mails were making a difference five years later. We hope to make it back to Camden one day.

Patti and Ritchie
Memphis
___________________________________

Dear Michael,

We had such a wonderful time at your inn to celebrate our 15th wedding anniversary last May (2006). Brian and I were dazzled by the meals you prepared and your famous souffles. My husband was thrilled with the tour you gave us of your kitchen and was looking forward to feeling well enough to return to the Hartstone Inn for your cooking classes. As a heart transplant recipient with a compromised immune system, there were many complications. My Brian passed away on September 23, 2007. I just wanted you to know that we had very happy memories of our trip to Camden, Maine and that it was a pleasure to meet you and your lovely wife.

Sincerely,
Maureen

Carver Hill Gallery

2007-12-05T12:11:00.000-05:00

Mary Jo and I came across this new gallery during a summer drive and fell in love with it. Carver Hill features an impressive collection of art, most of it created by local artists and artisans. Located a short 5 minute drive from the Hartstone Inn, the gallery is easy to get to.

A beautifully restored estate with a center chimney Cape, furnished like a gracious home, is the setting for this unique Gallery filled with fine art paintings, sculpture, exquisite hand made furniture, rugs, pottery, and jewelry. The Gallery also serves as a showcase for home interiors, displaying a custom kitchen, tiles, floors, faux painting and more.

Hours - Open Year Round
Monday, Wednesday, Thursday and Friday 11am to 5pm

Saturday 10am to 5pm

Sunday 11am to 4pm

Closed Tuesdays until June 15th, after which we are open 7 days a week into Autumn.

Visit Carver Hill Gallery online at: http://www.carverhillgallery.com/

Hartstone Fashion Show Brunch

2007-12-04T16:06:00.000-05:00

On Saturday, December 1, 2007, the Hartstone Inn hosted a "Fashion Show Brunch" during the annual Christmas by the Sea celebration, featuring fine apparel from Leonard's. Nancy and Mona are pictured here modeling "New Year's Eve" attire as brunch diners in the background admire their grace and beauty.

Hartstone Brunch Menu:

• Mango and Passion Fruit Smoothie
• Poached Pears with a Raspberry-Star Anise Sauce and Pistachio Pound Cake
• Hartstone Benedict with either House Smoked Salmon or Prosciutto
or
• Shrimp and Mushroom Quiche with Gruyere Cheese and tossed Greens
or
• Grilled Atlantic Salmon with wilted Spinach Walnut Dressing
• Assorted Tarts and Petite Fours

To read more about Leonard's click here: http://www.camdenme.org/news/release.php?ID=143

Guest Chef Makes Cameo Appearance at Camden Inn

2007-12-03T20:34:00.000-05:00

Winter Wonderland - The first major snowstorm of the season has arrived in Maine. Winter, it appears, is coming in -- like a lion. According to the National Weather Service, Camden is expected to receive 8-14 inches of snow through Tuesday morning.

This candid shot of celebrity chef "Frosty" was snapped by innkeeper Barbara during a break in the storm. With beet eyes, a carrot nose, a crescent shaped sweet potato for a mouth and a snow "Toque," frosty welcomed guests as they arrived at the Hartstone Inn. As for Frosty's cooking skills, Chef Michael could not be reached for comment.

Snow = down hill skiing, cross country skiing, snow shoeing, ice skating, snow man making, snow tubing, snow angel making, snow ball fights...come and visit us in the snow, we'll have the hot cocoa ready.

Christmas by the Sea in Camden

2007-12-02T11:25:00.000-05:00

The first weekend in December marks the beginning of the holiday season in Camden. This celebration is known as "Christmas by the Sea" and the town is bustling with activity. Festivities range from superb shopping at the village stores (many holiday sales), concerts, caroling, Inn tours, a Christmas parade, tree lighting, free horse drawn wagon rides, open houses and Santa arriving by lobster boat.

To view the program, click here: http://www.visitcamden.com/docs/Final%202007%20Schedule.pdf

Christmas Dinner Menu - Reserve Now

2007-12-01T20:58:00.000-05:00

We're gearing up for the holidays. Come and savor the season with us and let our holiday decor put you in a festive mood. Our two-night gourmet getaway packages are available from $280-$440 (based on your room selection). If you're feeling like a little extra pampering, we would be happy to schedule a spa treatment for you in our new on-site massage room.

Chef Michael has put together the following menu for Christmas Dinner:

• Goose and Spinach Cannelloni with a Sun Dried Tomato Tapenade

• Maine Shrimp Bisque with a Brandy Cream

• Cranberry Granite

• Pepper and Thyme-Crusted Standing Rib Roast with Yorkshire Pudding and Gruyere Gratin Potatoes

• Eggnog Soufflé with a Vanilla Crème Anglaise

Happy Holidays from Camden, Maine!

Chef Michael Cooks at the James Beard House

2007-11-30T11:55:00.001-05:00

New York City - Greenwich Village - James Beard House - October 1, 2007.

Chef Michael Salmon prepared dinner at the James Beard House in New York City on October 1, 2007 for 80 guests. The menu, chosen to bring awareness to Maine Tourism, focused on Maine Lobster. In fact, 240 lobsters (or 3 lobsters per person) were cooked, picked, transported and prepared for the evening.

Flanked by his wife Mary Jo and a staff of friends and Inn guests, Michael prepared 4 passed Hors d'oeuvres (each containing lobster) for the reception and a five-course menu with lobster as the key ingredient in the first four courses.

Slideshow of event: Hartstone Inn - James Beard Dinner

Following is the menu for the evening:

Hartstone Inn

James Beard Foundation Dinner

Maine Lobster Dégustation Menu

October 1, 2007

7:00 pm Reception – 4 passed hors d’oeuvre

• Maine Lobster Toast view photo
• Cucumber and Dill Panini with Riesling Poached Maine Lobster Tails view photo
• Gruyere Funchi Rounds with Maine Lobster Claws and a Spicy Lemon Aioli view photo
• Parmigiano-Reggiano Crisps with Maine Lobster Knuckles and a Smoked Tomato Confit view photo

N/V Carpenè Malvolti Rosé Cuvée Brut, Veneto

8:00 pm Seated Tasting Menu – 5 course dinner

• Maine Lobster and Scallop Timbale with a Roasted Pepper Coulis and Fennel Slaw view photo 2006 Condes de Albarei Albarino, Rias Baixas
• Red Curry of Maine Lobster with Jasmine Rice view photo 2005 Villa Wolf Gewurztraminer, Pfaltz
• Roasted Sweet Potato, Rutabaga and Green Apple Soup with a Maine Lobster Cream view photo 2004 St. Michael Eppan Pinot Bianco Schulthauser, Alto Adige
• Lazy Man’s Maine Lobster with a Vanilla Beurre Blanc and Crisp Zucchini-Spaghetti Cake view photo 2004 Garofoli Podium Verdicchio dei Castelli de Jesi Superiore, Marche Warm
• Maine Blueberry and Macadamia Nut Tartlet with Ginger Ice Cream view photo
2000 Royal Tokaji Wine Company Red Label 5 Puttonyos, Hungary
• Hartstone Chocolates view photo

photos courtesy of Joan Garvin

Boston Globe Article on the Hartstone Inn

2007-11-28T17:17:00.001-05:00

The travel section of the Boston Sunday Globe (October 28, 2007) featured a great article on the Inn. Globe Correspondent Hillary Nangle, made an unannounced visit to the Inn and writes of her experience.
Click on the following link to read the article: http://www.boston.com/travel/articles/2007/10/28/camden_inn_makes_its_cuisine_a_drawing_card?p1=email_to_a_friend