Dine for a Cause – Support P.A.W.S Animal Adoption Center

Join us for dinner at the Hartstone Inn on the evenings of November 1st, 8th, or 15th, 2018 and we will donate 50% of the proceeds to P.A.W.S. Animal Adoption Center!

P.A.W.S. is a no-kill animal shelter that provides care for homeless dogs and cats until they can be placed in permanent, responsible homes.  They service 12 Maine communities including Camden, Rockport, Lincolnville, Belfast, Hope, Appleton, Belmont, Northport, Searsmont, Liberty, Islesboro and Swanville.

Mention this fundraiser by name when placing your reservation and help us support the animals! 

 

Free Rooms on Veterans Day – B&Bs for Vets

 

The Hartstone Inn is happy to once again be providing FOUR FREE rooms in observance of Veterans Day 2018 through B&Bs for Vets.  We extended this offer to honor military service personnel currently serving or who have previously served their country. 

We filled the rooms within an hour of the promotion going live!

Our rooms include a full, two course breakfast in the morning with fresh squeezed juice and coffee.  It’s our way of saying – THANK YOU FOR YOUR SERVICE!

 

Lúnasa Presents: An Irish Christmas at the Camden Opera House

December 8, 2018 7:30 PM
Camden Opera House

The band dubbed “the hottest Irish acoustic group on the planet” returns to the Camden Opera House!

Lúnasa is composed of Kevin Crawford (flutes, low whistles and tin whistles), Trevor Hutchinson (double bass), Ed Boyd (guitar), Seán Smyth (fiddle and low whistle) and Cillian Vallely (uilleann pipes and low whistles).

The band is internationally acknowledged as being one of the finest traditional Irish instrumental outfits of recent times. They are renowned for their stunning shows honed by superb musicianship and a constant touring cycle. They have performed over 1,500 shows across 36 countries since the band formed in 1997. The band has appeared at internationally renowned venues such as The Hollywood Bowl, National Concert Hall (Dublin), Sydney Opera House, and Moscow International House of Music. They have been invited to appear at the White House.

Their inventive arrangements and bass driven grooves have steered Irish acoustic music into surprising new territory. Their recordings have been hailed as some of the best and most important world music albums anywhere, while their blend of intelligence, innovation, virtuosity, and passion has brought them to the forefront of Celtic music.

With opener Ashley Davis! Find more information and buy tickets here.

“Gardens a Glow” at the Coastal Maine Botanical Gardens

Visit the Coastal Maine Botanical Gardens in Boothbay for “Gardens a Glow” – the biggest and brightest light display in Maine! With over 500,000 energy efficient LED lights decorating over 14 acres of their central gardens, it is a special event for couples, friends or the whole family. 

From the lights, to the s’mores pit, popcorn stand and special art exhibits, Gardens Aglow has something for everyone. Experience the magic!! 

(Boothbay is located a little under an hour away from the Hartstone Inn)

November 15 – December 31, 2018
Thursdays through Sundays, 4-9 p.m.  

(Closed Thanksgiving and Christmas Eve)

 

Katie Matzell | Jason Spooner at the Camden Opera House

November 3, 2018 7:30 PM
Camden Opera Hpuse

Up and coming singer/songwriter Katie Matzell and the Jason Spooner Band co-present the third in our MaineMadeMusic series. Don’t miss this dynamic Portland Maine double-bill!

ABOUT KATIE MATZELL: Katie Matzell is an up-and-coming singer and songwriter from Portland, Maine, who released her self-titled, debut EP at the start of 2018. In a recent review, The Deli Magazine said “Matzell’s voice, both effortless and simple, floats above a sea of washy keys and pocket grooves, calling comparisons to not only her influences of the past (Bonnie Raitt and Aretha Franklin), but to her contemporaries—Norah Jones and Emily King immediately come to mind.”

ABOUT JASON SPOONER: The band’s sound is a unique blend of roots, folk and blues focused around Jason’s tastefully rhythmic flat-picking style and the band’s air-tight foundation. With laid-back vocals and an emotive, image-rich writing style all his own, Jason is a songwriter to watch. Think J.J. Cale meets Neil Young meets G. Love with dashes of Paul Simon and Kelly Joe Phelps. Sound bizarre? Hearing is believing!

Find more information or purchase tickets here.

Green Apple Martini Recipe

This tart and tangy martini is the perfect fall cocktail!  They are a house favorite and only $5 during our nightly happy hour!

Green Apple Martini
Yields:  2 drinks

2 ½ oz Vanilla Vodka

2 ½ oz Sour Apple Pucker Schnapps

1 oz Simple Syrup

1 oz Lime Juice

2 Slices Granny Smith Apple

  1.  Place the martini glasses in the freezer to frost them.
  2.  Place crushed ice in a shaker and add the vodka, schnaps, simple syrup and lime juice.  Shake vigorously.
  3.  Strain the drink into the 2 chilled martini glasses and serve immediately.

“Autumn Dinner” Cooking Class at the Hartstone Inn

Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream

Offered on both Saturday, November 17th, 2018 and again on Sunday, November 18, 2018. 1-3pm / $45 per person

Fall is a great time of the year to entertain.  The bounty of the season also provides for some wonderful and hearty meal options. In our Autumn Dinner Cooking Class we’ll prepare the recipes for a fall four-course dinner.  Class will begin with a Honey Seared Duck Breast with Peppered Squash and a Walnut Dressing followed by one of our most popular soups – Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream. The entrée is Chef Michael’s version of “Beef Wellington” specifically designed for the Autumn table. To finish the meal, participants will make a Fall Apple Tart. Classes are informative, fun and filled with delicious food!

Planning to stay overnight?  Book our Cooking Class Getaway Package. Weekend packages are $366 – $566 and include two nights lodging, breakfast each morning, afternoon cookies and tea, our Chef’s Tasting Menu for two and enrollment for one in the cooking class.

View our complete 2018-2019 Cooking Class Schedule here.

Chef Michael’s Fall Apple Tart Recipe

  • 1 sheet puff pastry (homemade or your favorite brand) Apple Tart Recipe
  • Vegetable pan coating
  • 1 egg, beaten
  • 6 Tablespoons almond paste
  • 1 1/2 Granny Smith apples
  • 2 Tablespoons granulated sugar
  • 1 1/2 teaspoons Apple Pie Spice Mix (recipe below)
  • Powdered sugar in shaker
  • Optional: 1 cup Creme Anglaise (recipe in cookbooks)
  • 6 scoops vanilla ice cream
  1. Preheat the oven to 350 degrees.
  2. Lay out the puff pastry dough and cut into six 3-inch circles (a scalloped 3-inch cutter works well).
  3. Lightly coat a baking sheet with vegetable spray and lay the pastry circles on top. Brush the pastry with the beaten egg and place 1 Tablespoon of almond paste in the center of each pastry round.
  4. Cut the whole apple in half and core all three halves with a melon baller. Slice each apple half from top to bottom into very thin slices, keeping them together.
  5. Separate each sliced apple half into two equal halves and spread out one equal half per pastry circle, leaving a border around the outside. If you start by laying down the cut side of the apple half first and fanning the rest on top, the apple will conform to the round shape of the pastry. One apple will make four tarts.
  6. Mix together 2 Tablespoons sugar with 1/2 teaspoon Apple Pie Spice Mix and sprinkle an even coating on top of each tart.
  7. Bake in the preheated oven for about 35 minutes, or until golden brown.
  8. Make a spiced creme Anglaise by combining the sauce with 1 teaspoon of the apple pie spice mix.

Serve on a plate dusted with powdered sugar, surrounded by a pool of spiced creme Anglaise and a scoop of vanilla ice cream.

 

Thanksgiving Dinner Getaway Package

Leave the cooking to us and spend your Thanksgiving holiday at the Hartstone Inn!  Our Thanksgiving Dinner Package includes two night’s lodging, sumptuous breakfasts each morning and a five-course gourmet Thanksgiving dinner for two.  Enjoy cocktail hour before dinner, complete with delicious hors d’ oeuvres.

We have two seating times for our holiday dinner – 2:00 pm or 5:30 pm. 

The menu is as follows:

Thanksgiving Dinner  – November 22, 2018

Crisp Polenta with Tiger Shrimp and Pistachios

Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream

Cranberry-Limoncello Sorbet

Maple-Roasted Turkey with Fall Squash Stuffing, Herb Smashed Potatoes and Gravy

Pumpkin Soufflé with a Spiced Crème Anglaise

 

It’s Apple Picking Season at Hope Orchards!

It’s September and that means fresh apples, apple pie, apple cider, apple butter… and more!  Hope Orchards, located just 6 miles from the Hartstone Inn offers both pick-your-own and pre-picked apples. Pears and pumpkins too!  Opening day was Friday, September 14th!  Go get the first taste of the season with Paula Reds and Ginger Golds – Mmmmm!

                                                                                     

                                                               

 

                        Join them for their upcoming FALL FESTIVAL!

                                          

Fall Mushroom Hunting Adventure Getaway Package

Available late July through early November, our guide will lead you through the woods for 2 hours, pointing out different mushrooms species (edible and poisonous) and instruct you on species identification.  Camden Hills State Park (located 3 minutes from the Inn) is a great place to find Porcini, Hen of the Woods, Chicken of the Woods and many, many other wild mushrooms!

Mushroom hunting is a sport — one in which the mushrooms may actually have a chance of “winning” if the person eating does a poor job of species identification. However, picking mushrooms and eating them is a safe occupation, provided one knows the toxic types, properly identifies the species and stays with the most common edible ones.

Literally thousands of species of mushrooms are regularly consumed by mushroom hunters. The king bolete (porcini) is a popular delicacy. Sulphur Shelf (Chicken of the Woods) is often gathered because it occurs in bulk, recurs year after year, and has a wide variety of culinary uses. Chanterelles and morels are among the most popular types of mushrooms to gather, the latter being fairly hard to misidentify by anyone with practice.

Identification is not the only element of mushroom hunting that takes practice — knowing where to search does as well. Most mushroom species require very specific conditions — some will only grow at the base of a certain type of tree, for example. Finding a desired species that is known to grow in a certain region can be a challenge and that is where our Mushroom Expert steps in.  Find more information on mushroom hunting here.

Package also includes two nights lodging, sumptuous breakfasts each morning and dinner for two, featuring the Chef’s spectacular five-course tasting menu. 

Endless Summer Flower Farm – Dahlia Gardens

Endless Summer Flower Farm, located just two and a half miles from downtown Camden is a favorite destination of both Hartstone Inn guests and locals alike.  Featuring spectacular dahlia gardens, the over 180 varieties are a breathtaking sea of colors.  Do you garden?  They have over 2500 plants that are all labeled and available to purchase!  Do you enjoy photography?  Bring your camera as there are so many beautiful flowers and lush gardens to capture!  Want to take a bouquet or just a few stems home to adorn your kitchen table?  They have small and large ready-made bouquets and a wide selection of pre-cut stems.  In addition, they offer flowers for weddings and other special occasions and their blooms are available locally to florists and caterers. 

We guarantee, these are not your average gardens and definitely worth a visit!  For directions and more information, click here.   They are open daily August 1st – first frost, early-mid October.  9:00 AM – 5:00PM.

Endless Summer Flower FarmsEndless Summer Flower Farm Endless Summer Flower FarmEndless Summer Flower Farm

Camden International Film Festival

September 13-16, 2018

Founded in 2005, and recognized as one of the top 12 documentary film festivals in the world, the Camden International Film Festival (CIFF) brings the finest non-fiction cinema to the rugged coast of Maine, showcasing over 80 documentary feature and short films from around the globe each fall.  Films are shown at venues in Camden, Rockport and Rockland.   

Find the complete schedule of films and events here.

 

Maine Open Lighthouse Day

Saturday, September 8, 2018  9am- 3:00pm 

This popular annual event, which is sponsored by the United States Coast Guard, the Maine Office of Tourism and the American Lighthouse Foundation, attracts between 15,000 to 18,000 visitors each year and offers the general public the rare opportunity to climb and learn about over two dozen historic Maine lights.

Find more information here.

 

Hartstone Inn Summer Sorbet Recipe

We serve sorbet every evening at the Inn both as a dessert option and as a cleansing course before the entree.  Any fruit can be used for sorbet, you just need to consider the type of flesh or juice a fruit produces, and match it to one of these recipes. 

Simple Syrup

4 cups water and 4 cups granulated sugar

 

  1. Bring the water and sugar to a boil in a 4-quart saucepan, giving it a gentle stir every 30 seconds. Once the boil is reached, reduce the heat to low and simmer for 5 minutes. Remove from the heat and cool. Use the simple syrup in the recipes below to prepare many different flavors of sorbet.

 

Lemon Sorbet

1 cup lemon juice and 1 Tablespoon minced lemon zest

2 cups simple syrup (recipe above)

 

  1. Combine all the ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

 

Berry Sorbet

1/4 cup lemon juice

1 pound fresh or frozen berries (for strawberries, de-stem and cut into 1/2-inch pieces)

1/4 cup light corn syrup

2 cups simple syrup (recipe above)

 

  1. Place the lemon juice and berries in a food processor or blender, and puree until very smooth, about 2 minutes. Strain the berry mixture through a fine mesh strainer to remove the seeds. Combine the strained berry juice with the remaining ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

 

Peach, Mango or Papaya Sorbet

1/4 cup lemon juice

1 pound fresh or frozen peaches, mangoes or papayas (remove skins, seeds and pits)

1/4 cup light corn syrup

2 cups simple syrup (recipe above)

 

  1. Place the lemon juice and fruit in a food processor or blender, and puree until very smooth, about 2 minutes. Combine the fruit puree and the remaining ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

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.

 

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