Maine Media Workshops & College – Food Memoir Writing Workshop

A Sliver Of Life: The Art And Practice Of Writing Food Memoir

Event date/time: June 3 & 4, 2017

“In a literary world that demands our increasingly splintered attention and focus, it is the sensate that best anchors and grounds both the writer and the reader, and provides the necessary ingredients for a transportive story. It is food that strongly connects us to our humanity, history, and well-being, which is why readers have such a visceral response to narrative writing about the primal act of eating; whoever we are, wherever we come from, we all engage in it. To eat is to live; to not eat is to die. The successful food memoir, then, engages and engrosses the reader at the very place where the mundane — the simple, commonplace act — becomes a provocative and compelling narrative catalyst.

In this weekend class, learn how to create food writing that teems with life at the most basic and primitive level. Practice effective methods for writing with authenticity both gastronomical and beyond; develop your individual, unique voice that reaches out from the page and engages the reader; create a trustworthy narrative persona writing from the past; wrap personal narrative around the act of eating; and craft knife-sharp description using taste, olfactory sense, and reliable (and unreliable) memory.

The class will engage in active, short-form writing exercises, explorations of style, sharing of work, readings from and discussions of classic food memoir and narrative of other genres, and individual work review meetings with instructor. By the end of the course, transform your writing skills to create compelling writing for a personal essay, blog, magazine or longer book form in a way  that will leave your readers hungry for more.”

Instructor: Elissa Altman

Elissa Altman is the critically-acclaimed, award-winning author of Poor Man’s Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking, the James Beard Award-winning blog of the same name, the Washington Post column “Feeding My Mother”, and a finalist for the Frank McCourt Memoir Prize. She is a contributor to publications ranging from Tin House and Dame Magazine to O: The Oprah Magazine, Saveur, and the New York Times and has spoken live at TEDx on the moral imperative to care for senior citizens. 

Location Address:  Maine Media Workshop and College, Rockport, Maine

Contact Website:

“Dine for a Cause” – Benefit Dinners for the Camden Public Library

Dine with us at the Hartstone Inn and 50% of the proceeds will benefit the Camden Public Library! Join is on Sunday, May 7th, Thursday, May 11 or Thursday, May 18th, 2017 to show your support for this worthy cause! 

About the Camden Public Library:

“On March 23, 1896, the citizens of Camden voted to establish a free public library to be known as the Camden Public Library. The proud townspeople of Camden raised the money to build this library through various fundraising efforts. No assistance was provided by library philanthropist Andrew Carnegie. Mary Louise Curtis Bok donated the land for the library in 1916. Parker Morse Hooper and Boston architect Charles G. Loring offered building plans. The cornerstone was laid on August 17, 1927 and the Library opened its doors on June 11, 1928 with Miss   Katherine W. Harding serving as the first librarian.

In 1996 the library underwent a great expansion under the south lawn. The opening of this Centennial Wing allowed the library to accommodate larger collections and computer-based technology without compromising the scenic or historic value of the original building. Today the library is a true treasure of the coast of Maine and is a testament to the pride and determination of the residents of Camden.”

Mention this fundraiser by name when you place your reservation at 236-4259,   View our current dinner menu here

Thank you in advance for supporting the Camden Public Library!

Mother’s Day Brunch – Sunday, May 14, 2017


Celebrate Mom on Sunday, May 14, 2017 with a delicious, three course Mother’s Day Brunch!  Reservations from 11am – 1pm. 
$27 per person which includes coffee and fresh squeezed juice.  Mimosas and Bloody Mary’s will be offered as well! 
Call 236-4259.

First Course:

Crepe with Lemon Curd and Fresh Raspberries

Second Course:

Lobster, Asparagus and Gruyere Quiche with Herb Grilled Potatoes

Eggs Benedict on a Croissant with House Smoked Salmon Spring Greens with a Champagne Vinaigrette

Cast Iron Baked Strawberry-Vanilla Pancake with Whipped Cream, Powdered Sugar and Cumin Spiced  Bacon


Chocolate Ganache Tarte with Homemade Coffee Ice Cream and Toasted Hazelnuts

Blueberry Crème Brûlée with a Chantilly Cream

50% Off May 2017 Provence Trip!


Feeling Spontaneous?  

There’s still time to join the Foodie Adventure fun this spring! 

As a last minute special we are offering 50% off the MAY, 2017 Provence trip!

Email for details:





New 2017-2018 Cooking Class Schedule!

We have received SO many inquires regarding when our next cooking class schedule would be on our website and – here it is!

Join Chef Michael in the Hartstone Inn kitchen for a cooking class weekend.  Classes cover a wide range of topics from regional and ethnic cuisines to seasonal and holiday offerings. Classes are informative, entertaining, and of course, filled with delicious food. Weekend packages 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 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

Date Topic Instructor Status
Saturday, April 8th, 1-3 pm From the Spring Garden Michael Salmon Full
Sunday, April 9th, 1-3 pm From the Spring Garden Michael Salmon Full
Saturday, November 11th, 1-3pm Maine Seafood Michael Salmon Open
Sunday, November 12th, 1-3pm Maine Seafood Michael Salmon Open
Saturday, December 2nd, 1-3pm Pasta, Pasta, Pasta Michael Salmon Open
Sunday, December 3rd, 1-3 pm Pasta, Pasta, Pasta Michael Salmon Open
Saturday, December 16th, 1-3 pm Sous Vide – Provençal Cuisine Michael Salmon Open
Sunday, December 17th, 1-3 pm Sous Vide – Provençal Cuisine Michael Salmon Open
Date Topic Instructor Status
Saturday, January 6th, 1-3 pm Asian Flavors Michael Salmon Open
Sunday, January 7th, 1-3pm Asian Flavors Michael Salmon Open
Saturday, January 20th, 1-3 pm Mediterranean Cuisine Michael Salmon Open
Sunday, January 21st, 1-3 pm Mediterranean Cuisine Michael Salmon Open
Saturday, February 3rd, 1-3pm Caribbean Cuisine II Michael Salmon Open
Sunday, February 4th, 1-3 pm Caribbean Cuisine II Michael Salmon Open
Saturday, February 24th, 1-3 pm Italian Favorites Michael Salmon Open
Sunday, February 25th, 1-3 pm Italian Favorites Michael Salmon Open
Saturday, March 10th, 1-3pm Dim Sum Michael Salmon Open
Sunday, March 11th, 1-3pm Dim Sum Michael Salmon Open
Saturday, March 24th, 1-3pm Spanish Tapas Michael Salmon Open
Sunday, March 25th, 1-3pm Spanish Tapas Michael Salmon Open
Saturday, April 7th, 1-3pm Lots’a Lobster II Michael Salmon Open
Sunday, April 8th, 1-3pm Lots’a Lobster II Michael Salmon Open



Sneak away this weekend,
Friday, April 7th, Saturday, April 8th and/or Sunday, April 9th, 2017
and enjoy a HUGE discount!

Due to an unfortunate last minute, group cancellation – we have rooms available!



*Can not be combined with any other promotion. 


Bay Chamber Concert – “Che Malambo”

Event date/time:  March 28, 2017 – 7pm

Che Malambo The powerhouse Argentinian dance company, Che Malambo, will bring their fast-paced footwork, explosive drumming, and whirling lasso boleadoras to Rockport, Maine. This thrilling display of dance and music celebrates the unique traditions of the South American cowboy. Danced solely by men, the traditional Malambo began in the 17th century as a competitive duel that challenged agility, strength, and speed. Today, Che Malambo performs the dance style re-imagined.

Location Address: Strom Auditorium, Rockport, ME

Contact Website:


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



Dine for a cause! Join us for dinner on the evenings of March 16th, 23rd, or 30th, and we will donate 50% of the profits to P.A.W.S. Animal Adoption Center! Mention this fundraiser by name when placing your reservation and help us support the animals! 




Easter Brunch – Sunday, April 16, 2017


Join us for Easter Brunch on Sunday, April 16th from 11am – 1pm!  Reservations at 236-4259. $27 per person.


  • Pound Cake and Lemon Mousse Trifle with Fresh Fruit

Choice of Entree:

  • Maine Crab Cake Eggs Benedict with an Arugula Salad and Lemon Parmesan Dressing
  • Bacon, Caramelized Onion, Mushroom and Goat Cheese Quiche with Rosemary-Grilled Potatoes
  • Cast Iron Baked Blueberry-Raspberry Pancakes with Whipped Cream, Powdered Sugar and Seared Ham


  • Chocolate Ganache Tart with Homemade Vanilla Bean Ice Cream and Salted Caramel
  • Grand Marnier Crème Brûlée with a Shortbread Cookie


Maine Restaurant Week – March 1-12, 2017

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, 2017maine-restaurant-week_lede


  • SHRIMP TOAST – cilantro, scallion, sesame seeds. Fried and served with garlic chili and Thai lime dipping sauces
  • LOBSTER BISQUE –cognac cream, croutons
  • MIXED GREENS – goat cheese, Asian pears, dried cherries, hazelnuts, white-balsamic vinaigrette


  • PAN SEARED BEEF TENDERLOIN– blue cheese crust, red wine demi-glace, whipped potatoes, grilled vegetables
  • COD – lemon- parsley compound butter, herbed rice, prosciutto wrapped asparagus
  • ORCHIETTE PASTA – tossed with grilled chicken, pan roasted crimini mushrooms, Serrano ham and spinach, Finished with a mushroom cream sauce.


  • BITTERSWEET CHOCOLATE BROWNIEcappuccino ice cream, Callebaut dark chocolate sauce, whipped cream
  • VANILLA PANNA COTTA – blood orange sauce, caramel drizzle, hazelnut-brown sugar tuile
  • WHITE CHOCOLATE SOUFFLÉ – macadamia nut crème anglaise