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/