Zeph wins first runner up award in Maine Lobster Cook Off

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

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

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

Click here to see Zeph's Recipe.

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

Happy New Year!

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

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

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!