Camden Windjammer Festival

August 31 – September 2, 2018

Celebrate Camden’s maritime heritage at the annual Camden Windjammer Festival.  From the great age of sail when coasting schooners were launched in the harbor, through the birth of the windjammer business in the 1930s, to today’s windjammer fleet and elegant yachts, sailing ships have always defined our lovely, vibrant community.

On Friday, watch the magnificent schooners as they maneuver into the harbor, bid on dinners aboard one of the fleet, and then watch a talent show by schooner crews in Harbor Park followed by fireworks over the harbor. The fun continues all weekend with a lobster crate race, a Build-A-Boat contest, fish relay race, nautical skills, displays of maritime activities and history, Chowder Challenge, tours of the windjammers and fun for all.

See the full schedule of events here.

 

2018-2019 Hartstone Inn Cooking Class Schedule

Join Chef Michael in his Hartstone Inn kitchen for a cooking class weekend.  A wide range of topics will be offered featuring regional and ethnic cuisines to seasonal and holiday offerings. Classes are informative, entertaining, and of course, filled with delicious food!

Our Cooking Class Getaway Package include two nights lodging, breakfast each morning, afternoon cookies and tea, our five course Chef’s Tasting Menu for two and enrollment for one in the cooking class. Additional enrollment into the cooking class is $45 per person. Classes are held on Saturdays and/or Sundays from 1-3pm in the afternoon. See the schedule of classes below for specific class dates and topics.

Click on the course topics for detailed descriptions of each class and photos of the recipes to be created. 

Watch the Video of our Scheduled Group Classes

Cooking Class Calendar

Saturday, November 17th, 1-3pm Autumn Dinner Michael Salmon Open
Sunday, November 18th, 1-3pm Autumn Dinner Michael Salmon Open
Saturday, December 8th, 1-3 pm Holiday Hors d’Oeuvres I Michael Salmon Open
Sunday, December 9th, 1-3 pm Holiday Hors d’Oeuvres I Michael Salmon Open
Saturday, January 5th, 1-3 pm French Specialties Michael Salmon Open
Sunday, January 6th, 1-3 pm French Specialties Michael Salmon Open
Saturday, January 19th, 1-3 pm Caribbean Cuisine II Michael Salmon Open
Sunday, January 20th, 1-3pm Caribbean Cuisine II Michael Salmon Open
Saturday, February 2nd, 1-3pm Asian Flavors Michael Salmon Open
Sunday, February 3rd, 1-3 pm Asian Flavors Michael Salmon Open
Saturday, February 23rd, 1-3 pm More Pasta Favorites Michael Salmon Open
Sunday, February 24th, 1-3 pm More Pasta Favorites Michael Salmon Open
Saturday, March 9th, 1-3pm Maine Seafood II Michael Salmon Open
Sunday, March 10th, 1-3pm Maine Seafood II Michael Salmon Open
Saturday, March 23rd, 1-3pm Travel to Tuscany Michael Salmon Open
Sunday, March 24th, 1-3pm Travel to Tuscany Michael Salmon Open
Saturday, April 6th, 1-3pm Sous Vide – Provençal Cuisine Michael Salmon Open
Sunday, April 7th, 1-3pm Sous Vide – Provençal Cuisine Michael Salmon Open
Saturday, April 13th, 1-3 pm Lots’a Lobster II Michael Salmon Open
Sunday, April 14th, 1-3 pm Lots’a Lobster II Michael Salmon Open
Saturday, June 1st, 1-3 pm Haute Chinese Michael Salmon Open
Sunday, June 2nd, 1-3 pm Haute Chinese Michael Salmon Open

Chef Michael’s Grand Marnier Soufflé Recipe

Grand Marnier Soufflé
serves 10

2 cups whole milk

1/4 pound unsalted butter (1 stick)

1 cup flour

1 cup granulated sugar

9 large eggs, separated

2 Tablespoons unsalted butter, soft

3 Tablespoons granulated sugar

1/2 teaspoon cream of tartar

1/4 cup Grand Marnier Liqueur

Grand Marnier Crème Anglaise (recipe below)

  1. Heat the milk, over medium heat, in a 2-quart saucepan. In another 2-quart saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and mix until combined well. Reduce heat to low, and stir frequently.
  1. When the milk comes to a simmer, stir in the sugar. Continue to stir, dissolving the sugar for 2 minutes. Pour the milk mixture into the butter mixture and stir with a whisk to combine, cooking over medium heat until a ball forms and the mixture releases from the sides of the pan.
  1. Immediately place the mixture in a mixing bowl and stir (using the flat paddle) on medium-low speed with an electric mixer for 10 minutes.
  1. One by one, stir in the egg yolks, allowing each to be completely incorporated before adding the next. When all of the egg yolks are incorporated, set the mixture (soufflé base) aside and allow it to cool. This base will keep refrigerated for up to 1 week.
  1. Generously butter ten 1 1/2 cup soufflé dishes, covering the entire surface area on the inside of the cups, including the rim. Coat the buttered cups with granulated sugar, rotating the cups to coat them evenly. Tap out any excess sugar. Set the prepared cups aside.
  1. Stir the Grand Marnier into the base and mix well
  2. Preheat the oven to 350 degrees.
  3. In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks. With a large rubber spatula, gently fold half of the egg whites into the base. Continue folding in the remaining egg whites. Gently pour the batter into the prepared soufflé dishes, filling them 4/5 of the way full. Be careful not to drip the batter on the rims, or the soufflés may not rise evenly.
  1. Bake in the center of a 350-degree oven for 35 minutes, or until lightly browned on top. Remove from the oven, place on a small serving plate and dust with powdered sugar. Hurrythe soufflés to the table. Pour the Crème Anglaise into a hole you poke in the top of the soufflé at the table. Eat immediately.


Grand Marnier Crème Anglaise

2 cups whole milk

3 large eggs

2 egg yolks

1/2 cup granulated sugar

1/4 cup Grand Marnier liqueur

  1. Place the milk in a 2-quart saucepan and set the pan over medium-high heat and bring to a simmer.
  1. In a medium-sized mixing bowl, whisk together the eggs, egg yolks and sugar. Have ready a large bowl half full of ice water (with plenty of ice) and a medium-sized bowl that will fit inside the ice bath. Also have a fine mesh strainer, a wooden spoon and an instant read thermometer.
  1. When the milk reaches a simmer, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. This is called tempering. Add another 1/2 cup of hot milk, whisking constantly. Now whisk the tempered egg mixture back into the saucepan with the milk, whisking constantly. Set the whisk aside and stir this mixture with the wooden spoon constantly over medium heat until the mixture reaches a temperature of 175 degrees on the instant read thermometer or until the mixture just coats the back of the spoon. Remove from the heat and immediately pour the mixture through the fine mesh strainer into the medium bowl. Immediately set this bowl in the ice bath to stop the cooking. Stir the mixture, occasionally, until it cools. Stir in the Grand Marnier liqueur.
  1. Refrigerate in a covered container until needed, for up to 1 week.

Recipe copyright © 2009, Michael Salmon – Camden, Maine

Food Truck Saturday at Cellardoor Winery: “Grillin’ Brazilian”

Saturday, June 30, 2018 & Saturday, August 4, 2018
12pm-4pm

The Grillin’ Brazillian food truck will be stationed at Cellardoor Winery serving up the best of Brazilian cuisine; emphasizing locally sourced ingredients, grilled on the churrasqueira.  Visit and enjoy a snack or a meal with a glass of Cellardoor wine. Saude!

 

 

 

 

“Grilling 101” Cooking Class at Cellardoor Winery

Thursday, June 21, 2018  6pm – 8:30pm / $80 per person

Three meats, three heats – join Cellardoor Winery for a cooking class that gets your grilling season off to a great start! Hanger, ribeye, and pork butt are perfect for trying your hand at marinades, seasoning rubs, mobs and barbecue sauces. In this class, you’ll get hands-on grilling, meat trimming experience and enjoy a four-course meal paired with Cellardoor wine. Bring dad for Father’s Day!


MENU

FIRST COURSE
Steak & Blue Salad with poached pear and pickled onion

SECOND COURSE
Pork Butt Sandwich with red and green slaw

THIRD COURSE
Seasoned Ribeye Steak with smashed red potatoes and fiddleheads

DESSERT
Strawberry and Blueberry shortcake

 

2018 Maine Pottery Tour

                         

2018 Maine Pottery Tour
Saturday, May 5th & Sunday, May 6th, 2018

Maine is home to many talented artists including sculptors and potters.  Every year on the first weekend in May, pottery and ceramics studios in Maine open their doors to the public. It’s a chance to meet the artists, peek in the kilns, see demonstrations, and shop for pottery and other handmade goods.   2018 will be their seventh year, and they 43 participating studios.  Some locations are even offering visitors a chance to try their hand at the pottery wheel!  Find more information here including a link to the mid-coast leg of the tour.

Try it yourself and learn something new!  Our “Play with Clay” Getaway Package includes two night’s lodging, dinner for two, one night featuring the Chef’s spectacular five-course tasting menu and a full gourmet breakfast each morning.   In addition, learn to work with clay at Belfast Clay Studio. Try your hand at a pottery wheel and also do hand building at the table. Leave with two items that are functional, microwave and dishwasher safe and very durable. They take care of the firing and also glaze them in the colors you choose!  Let your creative juices flow in the relaxed atmosphere of their studio all the while playing in “the mud”! 

Midcoast Cheese Trail Hosts Kid Hugging Day

                    

Sunday, April 22, 2018
11am-4pm

The Midcoast Cheese Trail will kick off their season with the third annual Kid Hugging Day!  Appleton Creamery in Appleton, Copper Tail Farm in Waldoboro, and Fuzzy Udder Creamery in Whitefield invite you to stop by the farms on Sunday, April 22, 11-4, to meet and cuddle kids (baby goats), sample and buy the first goat cheeses of the season, and learn about goats and sheep and how cheese is made. Their farm stands will be opening that day as well!

Appleton Creamery will be joined by the YumBus, offering tacos and crepes, and Stone Fox Creamery ice cream. Fuzzy Udder Creamery will be offering hot chocolate made with goats milk, and sheep’s milk truffles. Copper Tail Farm will feature Good Shepherd Breads and Turtle Rock Preserves.

Side note: East Forty in Waldoboro will be open, they don’t have any goats, only cows. Word is there may be piglets! Pumpkin Vine Family Farm will have its Kid Hugging Day at a later date to be announced.

Visit local farms, hug some kids, buy some delicious cheese.!

Weekend Woodworking Workshops at Lie-Nielsen Toolworks

Spend a weekend with a woodworking master in the Lie-Nielsen Toolworks classroom in beautiful Mid-coast Maine! Each workshop is designed to give you a hands-on experience with woodworking hand tools and techniques. Each student will have use of their own Lie-Nielsen workbench and will be provided a list of suggested tools for each workshop. (They encourage students to bring their own tools or buy the required tools prior to the workshop, as there are not enough classroom tools to outfit everyone.) Students may also purchase new tools and accessories from their showroom.

For all Workshops: Lunch is provided. Limited to 12 people. Standard ticket price is $275, unless otherwise noted. An additional Materials Fee applies to certain workshops; check each class description for details. 

Class Topics & Dates

Hand Tools Demystified  – May 5 & 6, 2016

Build a Dovetailed School Box – June 2 & 3, 2018

Saw Sharpening – June 9 & 10, 2018

Build a Table with Hand Tools – June 16 & 17, 2018

Carve a Traditional Canoe Paddle – June 23 & 24, 2018

Three Legged Perch Stool – June 30 & July 1, 2018

Build and Fit a Dovetailed Drawer – July 7 & 8, 2018

Sloyd Spoon Carving – July 21 & 22, 2018

Carved Wooden Bowls – July 28 & 29, 2018

Curves – August 4 & 5, 2018

Krenov-style Sawhorses – August 11 & 12, 2018

Core Tools in Use – August 18 & 19, 2018

Build a Dovetailed Silverware Tray – September 8 & 9, 2018

 

Mother’s Day Brunch – Sunday, May 13, 2018


Sunday, May 13, 2018
11am-1:30pm by reservation

Starter:

LEMON MOUSSE TRIFLE
pound cake, fresh fruit

Choice of Entree:

MAINE CRAB CAKE BENEDICT
toasted English muffin, poached eggs,
crab cake, hollandaise

BACON, MUSHROOM, CARAMELIZED ONION
& GOAT CHEESE QUICHE
rosemary-grilled potatoes

BRIOCHE FRENCH TOAST
brandied egg batter, whipped butter,
powdered sugar, Maine maple syrup, seared ham

Dessert:

CHOCOLATE GANACHE TART
salted caramel ice cream

STRAWBERRY-VANILLA CRÈME BRÛLÉE
shortbread cookie

Michael Franti and Spearhead at Savage Oaks Vineyard

Sunday, July 15, 2018 at 7:30pm

Michael Franti is a world-renowned musician, filmmaker, and humanitarian who is recognized as a pioneering force in the music industry. Franti believes in using music as a vehicle for positive change and is revered for his energetic live shows, political activism, worldwide philanthropy efforts and authentic connection to his global fanbase known as the SOULROCKER FAM.

Enjoy a beautiful summer evening outdoors at one of Maine’s premier vineyards and music venues, Savage Oaks Vineyard and Winery

Tickets are $60 each when purchased in advance. 

Find more information or purchase tickets here.