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.

 

Union Fair Car Show – May 19th!

 

 

Join the Union Fair for their third annual Car Show!

Date and time: May 19, 2018

Exhibitors arrive 8-10AM, and gates open to the public at 10AM.

Prizes for 16 classes of vehicles and motorcycles, plus Best of Show. Trophies will be awarded for 1st, 2nd, and 3rd place in each class, plus a trophy and $100 cash for Best of Show!  Classes of vehicles include 1940s and older, 1950s, 1960s, 1970s, 1980s, 1990s and newer, Muscle Cars, Import/Tuners, Corvette, Mustang, Camaro, Ratrods, 2WD and 4WD Trucks, Most Original /Stock, Motorcycles and Best of Show.

Food will be provided by the students of Medomak Valley High School. All four grades will be selling different foods, and it is rumored that the senior class is famous for their lobster rolls!  A chili cook off, swap meet, music and dancing are also being planned as part of the event.

Vehicle registration at the gate is $10 (includes driver).  Spectator admission is $5, but kids under 12 are FREE!

All proceeds will be used to maintain the Union Fairgrounds.  Find more information here.

 

 

 

 


“Whiskey Wednesdays” at Sweetgrass Farm Winery & Distillery

 

April is whiskey making month at Sweetgrass Farm Winery & Distillery!  Stop in at Sweetgrass in Union, Maine on Wednesdays in April to see how whiskey is made from grain to glass.  Each Wednesday will feature a different topic and include a grain and mash bill discussion.  There is no charge as these events are free!

 

Wednesday, April 4, 2018
5 – 7 PM

Demonstration of their mashing technique and discussing their mash bill vs. other types of whiskey.

Wednesday, April 11, 2018
11: AM1 PM

Explore whiskey production concentrating on tasting the wash on its way from sweet wort to high strength beer.

Wednesday, April 18, 2018
5 – 7 PM

See the still in action making first run whiskey as they explore the differences a year in barrel makes.

Wednesday, April 25, 2018
11 AM – 1 PM

Enjoy the warmth of the still as they complete a spirit run and barrel their single malt whiskey. Sample bites that pair well with a wee dram.

 

Not available in April?  That’s ok! Sweetgrass Farm’s retail shop and tasting room doesn’t open for the season until May 1st.  Stop in then and taste their wines, ports, and spirits. Learn about wine production from their award-winning winemaker and owner on their farm which preserves Union’s rich farming tradition. Hike their trails, picnic, and enjoy breathtaking panoramic views of the Medomak River Valley.  Sweetgrass Farm is a family run business firmly rooted in the community, supporting local sustainable agriculture.  They donate 10% of their profits to organizations which support families, children, and rural life. 

Follow them on Facebook here.

 

Melissa Etheridge Live at Savage Oaks Vineyard

                                                                                

Saturday, June 16, 2018 at 7:30pm

Melissa Etheridge stormed onto the American rock scene in 1988 with the release of her critically acclaimed self-titled debut album, which led to an appearance on the 1989 Grammy Awards show. For several years, her popularity grew around such memorable originals as “Bring Me Some Water,” “No Souvenirs” and “Ain’t It Heavy,” for which she won a Grammy® in 1992. Etheridge hit her commercial and artistic stride with her fourth album, Yes I Am (1993). The collection featured the massive hits, “I’m the Only One” and “Come to My Window,” a searing song of longing that brought Etheridge her second Grammy® Award for Best Female Rock Performance. In 1995, Etheridge issued her highest charting album, Your Little Secret, which was distinguished by the hit single, “I Want to Come Over.” Her astounding success that year led to Etheridge receiving the Songwriter of the Year honor at the ASCAP Pop Awards in 1996.

Enjoy a beautiful summer e vening at one of Maine’s premiervineyards and music venues, Savage Oaks Vineyard and Winery

Find more information or purchase tickets here.

Stay One Night, Get One Night Free!

 

The spring season has officially begun and in celebration,
we are offering a special:

STAY ONE NIGHT, Sunday through Thursday
and the SECOND NIGHT is FREE! 

This includes ALL our rooms and suites- no exclusions!

Included is our sumptuous, two course breakfast each morning complete with fresh squeezed juice and coffee. 

Happy Hour is nightly from 5-6:30pm and our house specialty cocktails are JUST $5!  As an added bonus, every drink comes with a tasty hors d’oeuvre. 

Join us for dinner! Our restaurant is open every night of the week. 
View our current dinner menu here.

Take advantage of this SUPER DEAL and BOOK YOUR STAY TODAY!

*Valid Sunday through Thursday through April 29th, 2018.
Valid on new reservations and can not be combined
with any other promotion.

 

 

 

Easter Brunch, Sunday, April 1, 2018

Join us for Easter Brunch on Sunday, April 16th from 11am – 1:30pm! 

Reservations at 236-4259. $27 per person.

Easter Brunch Menu 2018

Starter:

  • GRILLED PEACH PARFAIT
    yogurt, house-made granola, local honey drizzle

Choice of Entree:

  • HAM, ASPARAGUS & GRUYERE QUICHE
    herb roasted potatoes
  • SMOKED SALMON EGGS BENEDICT
    toasted English muffin, poached eggs, house-smoked salmon, caper hollandaise
  • BRIOCHE FRENCH TOAST
    brandied egg batter, whipped butter, powdered sugar, Maine maple syrup, cumin spiced bacon

Dessert:

  • CHOCOLATE GANACHE TART
    salted caramel ice cream
  • BANANAS FOSTER CRÈME BRÛLÉE
    hazelnut tuile

 

Maine Restaurant Week, March 1-12, 2018

Maine Restaurant Week is a celebration of the culinary talents of area restaurants. During restaurant week, restaurants offer specially priced three-course meals. Chefs work hard year round to take care of their customers. During restaurant weeks, they go above and beyond. The first restaurant week concept originated in New York City in the early nineties and caught on in Maine in 2009.  Here at The Hartstone Inn – we’ve been participating since the very first year!

We offer a special, three course menu for just $35!  Each course has three options so you can chose exactly what you like!

Maine Restaurant Week – March 1-12, 2018

APPETIZERS 

  • MEYER LEMON RISOTTO – rosemary-seared tiger shrimp
  • CREAMY CARAMELIZED LEEK SOUP – maple glazed bacon
  • HARTSTONE SALAD – mixed greens, blood oranges, goat cheese, toasted almonds, pomegranate-poppy seed vinaigrette

 ENTREES

  • STEAK FRITES – herbed fries, béarnaise butter
  • ROASTED VEGETABLE MAC N’ CHEESE cauliflower, Brussels sprouts, butternut squash, blend of fontina and sharp cheddar
  • THYME CRUSTED COD – artichoke & roasted tomato orzo, white wine butter sauce

 DESSERTS

  • CAPPUCCINO SOUFFLÉ – Kahlua crème anglaise
  • CRÈME FRAICHE CHEESECAKE – brown butter streusel
  • CHOCOLATE GANACHE TART – vanilla bean ice cream, raspberry coulis