Chef Michael's Antique Chocolate Molds

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.

Hartstone Fashion Show Brunch

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

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

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

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!