“Sweetheart” Valentine’s Day Package

Available for the entire month of February – Click here to check room availability

Surprise your Valentine anytime during the month of February!  Your two night getaway will start off with a romantic bottle of bubbly and a box of our decadent, homemade chocolates.  Our award winning dining room will spoil you with memorable multi-course breakfasts each morning and our five course dinner for two one evening. 

There are so many options for your day of fun – skiing, wine tasting, tobogganing or massages!

View our current dinner menu and our special February 14th, 2018 Valentine’s Day menu here!

 

“The Ghost of Paul Revere” at the Camden Opera House

Thursday, February 8, 2018 at 7:30pm
Camden Opera House
General Admission tickets $18 advance; $22 at door.

One of Maine’s hottest bands! “The Maine grown, foot-stompin’ holler-folk quartet (who) create the type of music for which festivals are made” (The Boston Globe).

Says the band “We grew up listening to Radiohead and the Beatles and Led Zeppelin and Pink Floyd…Everyone assumed we were a bluegrass band because we were playing these traditional instruments, but we weren’t writing traditional music. We were just writing songs with the instruments we had.” The result is a sound that the Portland, Maine-based band describes as “holler folk”, not because it involves a lot of hollering, per se, but because it invokes the rich communal tradition of field hollers, with their call-and-response melodies, sing-along hooks, and densely layered harmonies. That sense of musical camaraderie is essential to everything The Ghost of Paul Revere does.

Born on the banks of the Saco River and brothers in all but name, The Ghost of Paul Revere is a powerful, energetic, non-traditional American folk band that is renowned for harmony fueled, heart-pounding performances full of songs with unique identities that remain undeniably their own. Although they played their first top of the music show as recently as  2011, they have quickly risen to the top of the music scene with two critically-acclaimed, top selling full-length albums, sold out performances, and a 2016 national tour. They have shared the stage with the Avett Brothers, The Travelin’ McCourys, Spirit Family Reunion, Darlingside, as well as members of Greensky Bluegrass, the Infamous Stringdusters, and Old Crow Medicine Show, to name but a few.

“Simply put, this band is one to see live… A gorgeous blend of bluegrass, folk and good old fashioned rock and roll… their performance takes on a boot-clacking brilliance that transforms each song into a full-on participatory event, sending an electric surge about the room that’s near impossible not to feel. Add to that a layered three part harmony coursing through each soulful song, and The Ghost of Paul Revere demonstrated they not only had the chops, but the heart to reach their audience and leave an undeniable impression as well. As the floorboards shook with each pounding stomp, one thing was certain: the band announced they had arrived, loud and clear.” – Dispatch Magazine

Witness the U.S. National Toboggan Championships

                                                                                

More than 400 teams will participate in the 28th annual U.S. National Toboggan Championships at the Camden Snow Bowl Feb. 9-11, 2018. This fun-loving, yet very competitive event promises thrilling races down a 400-foot chute, comical costumes and loads of entertainment for participants and spectators alike.

2018 U.S. National Toboggan Championships Schedule

FRIDAY, FEB. 9
10 a.m. to 7 p.m.        Team registration and toboggan inspection in Tobogganville
12 p.m. to 4 p.m.        Toboggan chute open to public, $5 per person, REGISTERED racers – FREE
10 a.m. to 8 p.m.        Bonfire, food vendors, souvenir sales, music, and skiing and snowboarding on Snow Bowl slopes

SATURDAY, FEB. 10
7 a.m. to 9 a.m.          2-3 Person registration and toboggan inspection in Tobogganville
7 a.m. To noon           4-Person and Experimental registration and toboggan inspection in Tobogganville.
ALL TEAMS MUST BE REGISTERED BY NOON SATURDAY
7 a.m. to 5 p.m.          Bus shuttle from downtown Camden $2 round-trip – pick-up @ Village Green ($10 limited on-site parking)
8 a.m.                          FIRST RUNS for 2- and 3-person division (SECOND RUNS will be im mediately after first runs)
9 a.m. to 4 p.m.          Snow Bowl open for skiing and snowboarding
10 a.m.                        SECOND RUNS for 2- and 3-person division (Optional for fast times)
Noon(ish)                   COSTUME CONTEST PARADE in Tobogganville (with guest judges)
1 p.m.                          FIRST RUNS for 4-person and Experimental divisions
5 to 8 p.m.                 Chili Challenge at Sea Dog Brewing in downtown Camden

SUNDAY, FEB. 11
8 a.m. to 4 p.m.         Bus shuttle service from downtown Camden $2 roundtrip –
                                    Shuttle bus pick-up @ Village Green ($10 limited on-site parking)
9 a.m.                         SECOND RUNS for 4-person and Experimental teams (Optional for fast times)
9 a.m. to 4 p.m.         Snow Bowl open for skiing and snowboarding Noon                         |
FINAL RUNS – begin with 2-person teams, then proceed with 3-person, 4-person and Experimental teams
TOP 25 – 2-person division
TOP 25 – 3-person division
TOP 50 – 4-person division
TOP 25% – Experimental teams
3 p.m. (approx)         Awards ceremonies in Tobogganville

All times are approximate. Announcer will update the schedule on-site.
Racers: Arrive early and plan to spend the day! Ice conditions in chute subject to change.

Anatomy of a toboggan

By definition, a toboggan is a long, narrow, flat-bottomed sled made of thin boards with the front curved upward and then backward.  The curve at the front of the toboggan must be large enough to cover the first set of rider’s feet. Riders may sit on a pad.

The rules state vehicles for the traditional toboggan races must be the traditional shape described above. They must be made with wood and not exceed 50 pounds, including the pad. They must measure a minimum of 15 3/4 inches wide and a max of 20 inches wide. They can be 6 to 12 feet in length (depending on the number of riders). For example, 6-foot toboggans can be used for the kids and two-person division. All other toboggans must be 7 to 12 feet long.

The bottom of the traditional toboggan must have a flat bottom constructed of wood slats. No synthetic materials are allowed. All toboggans are inspected before and after the race for safety and to ensure they meet race regulations. In the experimental division, modifications are allowed.

Once launched on the 400-foot run that delivers a 70-foot drop, all toboggans have the potential of reaching speeds of up to 40 MPH.

There’s still time to form a team

DOWNLOAD the 2018 Toboggan National Team Registration Form.  Find RULES & GUIDELINES here.

 

$199 Midweek Special with Dinner for Two!

                               

Enjoy a one night stay in the room of your choice with our five course Chef’s Tasting Menu for Two!
Upgrade to a spacious suite complete with a Jacuzzi tub and a gas fireplace for just $20 more per night!

There are so many options for fun during your stay – skiing, wine tasting, tobogganing or massages!

This special is available Sunday though Thursday, February 22, 2018..

*Valid on new reservations only.  Excludes February 14, 2018.  Can not be combined with any other offer or promotion.

Winter Fun in Camden – Hartstone Inn Ski Packages

It is officially wintertime here at the Hartstone Inn.  The air is chilly and there’s snow on the ground.  That doesn’t mean there isn’t plenty of outdoor fun to be had!  The Camden Snow Bowl is just a short distance away from us and it offers skiing, snowboarding, snowshoeing, skating, tubing and a toboggan chute.   It’s the home of the U.S. Toboggan Championships!  The Camden Snow Bowl has a new 4,000-foot triple lift and it’s the only ski destination on the East Coast with stunning views of the ocean! 

Book one of our two winter getaway packages and enjoy all winter in Camden has to offer!

Down with Downhill Package

Package details: The Down with Downhill package offers a romantic, two-night getaway with a gourmet twist.  Down with Downhill welcomes with a multi-course breakfasts each morning, afternoon tea and cookies, our Chef’s Tasting dinner menu for two prepared by award-winning chef-owner Michael Salmon, and two one-day lift tickets or snowshoe rentals at nearby Camden Snow Bowl.

view rates for Down With Downhill Package

Learn To Ski Package

Package details: Have you always wanted to learn to ski?  Our Learn to Ski package includes everything you need – rental equipment, lift tickets and enrollment in a 1.5 hour group skiing lesson for two people at the Camden Snow Bowl.  Our package also includes two nights lodging, our Chef’s Tasting dinner menu for two one night and a sumptuous two course breakfast each morning.   Enjoy Maine’s winter weather and learn something new at the same time.

view rates for Learn To Ski Package

Cooking Classes with Chef Sara Jenkins at Nina June

Sara Jenkins, chef/owner of the Rockport restaurant Nina June has just released as schedule of upcoming cooking classes.  The topics will take a trip around Italy, visiting some favorite regions and towns and their culinary delights. Classes will be held for at least six people and a maximum of twelve, and include dinner with a glass of wine. Cost is $150 per class (plus tax), or three classes for $400

Tuscany
Monday, February 5, 2018
4:30pm – 7:30pm

This is one of Sara’s two home bases in Italy (the other is Rome see below), where she grew up and learned to cook from her Tuscan grandmother Mita Antolini. We’ll make some typical Tuscan country delights, including a pinzimonio of raw vegetables with fresh new olive oil, crostini from the farmhouse table, potato gnocchi, arista di maiale along with cavolo nero, Tuscan kale, braised with chestnuts.

Naples
Monday, February 12, 2018
4:30pm – 7:30pm

Sara spent a week in Naples in October and found it still the most exuberant city in all of Italy. We’ll celebrate Napoli with typical little fried things as well as stuffed peppers from a favorite restaurant for antipasto, plus spaghetti with colatura (a surprising ingredient), la genovese (a Neapolitan tradition that has nothing to do with Genoa despite its name), and a midwinter salad that lasts for days. (We’ve scheduled this class a week ahead because the following week is school vacation when many folks will want to get away.)

Venice & The Veneto
Monday, February 26, 2018
4:30pm –  7:30pm

Venice, with its warren of canals, is surely the most romantic city in Italy. Sara loves the Venetian custom of an 11 a.m. break for a glass of prosecco and a stand-up snack at a local bar, called a bàcaro. We’ll be making bàccala mantecato, a dish that’s a favorite in our favorite bàcaro near the Rialto market. We’ll also work on other Venetian delights including inky black risotto nero, polenta with greens, and of course pesce in saor, a delicious spicy-tart fish that’s as perfect for dinner parties and as it is for picnics.

Sicily
Monday, March 12, 2018
4:30pm – 7:30pm

Sicily, as the largest island in the Mediterranean, is a nation unto itself, quite apart from Italy, the mainland. We’ll work with several of the dishes that illustrate that specialness, including sfincione, a very distinctive take on focaccia; polpettine—meatballs, except made from vegetables; caponata, that icon of the Sicilian kitchen, and finally a fish dish and a salad that take special advantage of Sicily’s finest olive oil, lemons, garlic and anchovies, all uniqely characteristic of Sicilian cuisine.

Rome
Monday, March 26, 2018
4:30pm – 7:30pm

Rome is Sara’s second home in Italy, where she went to school and learned to speak the rough local dialect. Despite being Italy’s capitol, Rome is not known for fancy cuisine. Instead it’s as rough as the Roman manner of speaking, with hearty, humble dishes based on simple preparations: fritters of all kinds and pasta with sauces made from the butcher’s off-cuts. We’ll try a delightful chicory salad with a pungent sauce, and another great dish for this time of the year, Easter: abbachio, very young, tender lamb, roasted in the oven with potatoes.

Liguria
Monday, April 9, 2018
4:30pm – 7:30pm

On Italy’s northwest coast with a benign climate and a springlike atmosphere all year round, Liguria is home to what may be Italy’s most famous sauce, pesto genovese. We’ll try something different, a pesto bianco, white pesto, made to be served with the distinctive corzetti, stamped out pasta, along with a distinctive Ligurian savory onion pie, and farmhouse rabbit served with another, lesser known Ligurian sauce, aggiata, named for the garlic (aglio) that characterizes it.

Find more information on their website or find them on Facebook

Mediterranean Cuisine Cooking Class

Saturday, January 20th or Sunday, January 21, 2018
1-3pm / $45 per person

Join Chef Michael in his Hartstone Inn kitchen as he shares some of his favorite recipes from the Mediterranean region. Participants will prepare four dishes: Roasted yellow pepper bruschetta with fresh mozzarella, beets in romesco sauce, Tunisian grilled cod with a roasted shallot compound butter and herbed tabbouleh, and for dessert, frittelle di riso – arborio Rice Fritters.  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 2017-2018 Cooking Class Schedule here.

 

Cheese Making Classes at Appleton Creamery

Appleton Creamery is a small-scale family farm located in Appleton, part of scenic mid-coast Maine.  Their five acre farm has a herd of 40 registered Alpine dairy goats producing the finest goats milk cheeses..  Learn from owners Caitlin and Brad who have been raising goats and making cheese for nearly 30 years!

SCHEDULE OF CLASSES

Basics of Hard Cheese 
January 15, 2018 / March 5, 2018
Fee $125

Class members will spend the day making one hard cheese, but along the way their will be discussion on the different steps that go into making a hard cheese, and how a slight change here or there will result in a totally different cheese.  Attendees will learn the differences between milks, starter cultures, rennet, pH, aging and rind development.

Home Cheese Making
February 20 & 21, 2018 /  April 16 & 17, 2018
Fee: $300 for two days.

A hands-on workshop in basic home cheese making!  In this two-day workshop attendees will be using simple equipment that you may already have at home to make a jack cheese the first day, press overnight, then finish the second.  In addition, participants will also make feta, yogurt, a lactic cheese, quick mozzarella, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store milk but will also delve briefly into goat cheese. Basic use of ripening cultures and rennet and milk chemistry will be covered. Class members will go home with the cheese that they’ve made!

Italian Fun
March 11, 2018
Fee $75

A half day class making mozzarella and ricotta!  Mozzarella and ricotta are two iconic cheeses of Italy, and so easy to make! Participants will make a quick mozzarella then turn the whey into ricotta.

Day at the Dairy
Ongoing

In the winter when the goats are dry, I make cow cheese. Join me for a day of cheese making as I make my weekly cheese. Some weeks I will be making a hard cheese — ranging from a tomme to gouda to havarti to jack — and some weeks I’ll be making a bloomy rind cheese. Cheese making usually happens on Weds or Thursday, depending on milk delivery schedule.

Design Your Own Class
Schedule a private class for your group at your location. $500/day for up to six people, $250/half day. Plus travel. costs.  Additional fee they provide the milk.
What cheese would you like to learn? Contact them to discuss a date and cheese possibilities. (Fridays and Saturdays not available.)

Basics of Goat Cheese
April 29, 2018
Fee $125

Learn the basics of goat cheese. Participants will make chevre and many of its variations, quick mozzarella, ricotta, and feta. Class discussion will include how goat milk is different from other milks, and why certain cheeses are better made with goat milk. Do you have goats and want to make cheese? Are you thinking of getting goats? Meet the goats and decide for yourself! 

For more information, visit  Appleton Creamery’s website here or find them on Facebook

Asian Flavors Cooking Class at the Hartstone Inn

January 6th & 7th, 2018 from 1-3pm

Join Chef Michael for a cooking class and learn the art of making Asian cuisine!  Spoil yourself anytime you want to, or impress your friends with a themed dinner party. Who wouldn’t love homemade Sweet and Sour Pork, Lobster Pot Stickers with a Ginger-Sesame Dipping Sauce, Shrimp Toast with a Mint-Lime Dipping Sauce and Grilled Thai Beef Salad? 

Classes are informative, entertaining, and of course, filled with delicious food.  Plan 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.  Individual enrollment in the class is $45 per person.

View our complete 2017-2018 Cooking Class Schedule here.

 

Punch Needle Rug Hooking Workshop – Farnsworth Art Museum

Saturday and Sunday, January 6 & 7, 2018 from 10am to 3 pm
 

Punch needle rug hooking, also called “New England Style,” is easy to learn and fun to do. Create a small square or circular wool hooked mat of your own design. With a punch needle threaded with yarn, the rug is worked from the back to form the loops, instead of from the front, as in traditional rug hooking. Simple, graphic designs work best for this method. Time will be spent introducing and practicing technique, creating a design (perhaps inspired by the museum collection), choosing colors of available 100% wool rug yarn, hooking, and finishing off the project. Participants will have use of Oxford punch needles, hoops and frames during class time as well as all necessary supplies and equipment to complete their project.  Cost is $80 for members, $100 for nonmembers (A $30 materials fee for wool and backing cloth is payable to instructor on the first day of class.)

Instructor Holly Berry, from Waldoboro, is a children’s book illustrator and block printer. She also enjoys making punch needle rugs of her own designs and has taught rug hooking to children and adults. See examples of her work at www.hollyberrydesign.com