Complimentary Pairings at Cellardoor Winery

Visit Cellardoor Winery on several upcoming Sunday’s and enjoy complimentary food and wine pairings!   Their 200-year-old barn in Lincolnville will feature their award wining wine along with food bites from local purveyors.  While you’re there, browse their gift shop and enjoy the breathtaking views of their vineyard!

2017 Complimentary Pairings Schedule:

September 17 | 12:00 pm3:00 pm  * Complimentary Pairings: Eat more Cheese
September 24 | 12:00 pm3:00 pm * Complimentary Pairings: Maine Water Buffalo Co
October 1 | 12:00 pm3:00 pm  * Complimentary Pairings: Black Dinah Chocolatiers
October 8 | 12:00 pm3:00 pm * Complimentary Pairings: Ducktrap River Farm
October 15 | 12:00 pm3:00 pm * Complimentary Pairings: Maine Street Meats
October 22 | 12:00 pm3:00 pm * Complimentary Pairings: Morses Sauerkraut & European Deli

Reservations are not required for tastings, but they are recommended for groups of 6 or more guests. Call (207) 763-4478 to request a reservation.

Apple Picking Fun at Hope Orchards!

hope-orchardsIt’s fall 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!

September 15th – 9am-5pm
You’ve waited all year for this.  Opening Friday, September 15th 2017 if mother nature allows it.  Come get the first taste of the season with Paula Reds and Ginger Golds – Mmmmm!

First Press of Cider

September 29th (tentative date!)
Our cider is fresh pressed every Friday right on the farm.  It’s a sight to behold.  Made with NO preservatives or pasteurization.  People come for miles to get our fresh cider.  Make sure you come early as we tend to run out quickly!  Date depends on harvest and may change as we get closer to harvest time.
*Please remember, unpasteurized cider can be a health hazard to infants and to the elderly.

8th Annual Hope Orchards Fall Festival

Sunday, October 8th, 2017 ~ 9am – 5pm
Come enjoy live music, oven pizza, woolens, fiber arts and crafts, children’s activities and more!  See Hope Spinnery, Uproot Pie Company, Black Sheep Woolens, Barber’s Bunnies, Blueberry Farm Alpacas, Button Chair, One Woman Studio, Orange Chair Studio, Snow Hill Studios and Washington General Store.  Rosey and the Wayfaring Strangers will play from noon until 2:00pm.

Variety Weekend

Friday, October 20th – Sunday, October 22nd

Friday: Start the variety weekend Friday evening by sampling over 20 varieties of Maine grown apples and pears from 6:00pm – 7:00pm followed by the “delicious” themed Story Slam at 7:00pm.  The Story Slam is a shared event with Sweettree Arts and Hope Orchards.  Each storyteller tells their story around the theme of ‘delicious’.  These are personal stories that are told and not read.  Stories may contain adult content. 

Saturday: All varieties available for tasting, pairing and purchase all day until 7:00pm.  Maine Street Meats will join us from 11am – 4pm for variety pairings. Doughty Hill featuring veteran musicians Sid Stutzman (vocals, guitar, mandolin), Dawn Potter (vocals and fiddle), Brian Smith (vocals, guitar, bass), and Dan Sharrow (vocals, percussion, bass) from 7:00pm – 9:00pm. The band performs an engaging mix of bluegrass, folk, rock, Irish, blues, and original tunes, with a focus on tight harmonies, virtuoso leads, and an entertaining acoustic edge. 

Sunday:  All varieties available for tasting, pairing and purchase all day until 5:00pm.  Appleton Creamery and State of Maine Cheese will join us from 11:00am until 4:00pm for delicious cheese pairings.  The Gawler Family and Bennett Konesni will play from 3:00pm to 5:00pm.

Variety sampling  All day Saturday and Sunday all varieties available for tasting and purchase paired with local cheeses and warm apple pie by the slice or whole.

Final Press – The BIG Squeeze

Friday, October 27th (tentative date)
Our last and largest cider press.  Cider freezes very well and we take orders in October for large quantities from this batch.  Get on the list so you can enjoy hot cider all winter!

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:

Prosciutto wrapped Sea Scallops with a Sweet Potato Puree and a Cranberry Butter Sauce

Butternut Squash Soup with a Nutmeg Cream

Citrus Sorbet

Sage Rubbed Turkey with Apple, Sausage and Parsnip Stuffing, Shallot Smashed Potatoes with Gravy

Pumpkin Soufflé with a Spiced Crème Anglaise

View package pricing here.  Place your reservation today as this holiday celebration fills up fast!


Maine Open Lighthouse Day

Maine Lighthouse Day returns Saturday, Sept. 9, 2017 with 25 lighthouses open to the public at no charge from 9 a.m. to 3 p.m. (special hours at some facilities). Sponsored by the Coast Guard, the Maine Office of Tourism and the American Lighthouse Foundation, the event draws between 15,000 and 18,000 visitors annually.

Participating lighthouses in Knox and Waldo counties include:

Curtis Island, Camden

Visitors must find their own transportation to this offshore facility. Kayak tours may be available from Camden harbor.

Fort Point, Stockton Springs

An active Coast Guard aid to navigation, the lighthouse contains a fourth-order Fresnel lens.

Grindle Point, Islesboro

Transportation is available by Maine State Ferry to Islesboro. The lighthouse is an active Coast Guard aid to navigation.

Isle Au Haut, Isle Au Haut

Transportation is available from Isle au Haut Boat Services in Stonington, which is offering a special cruise that will go ashore for a guided tour of the lighthouse.

Marshall Point, Port Clyde

The lighthouse is an active Coast Guard aid to navigation. It also has a museum and gift shop.

Monhegan Island, Monhegan

Speical hours: 11 a.m. to 4 p.m. Transportation is available via Monhegan Boat Lines (Port Clyde), Hardy Boat Cruises (New Harbor) and Balmy Days Cruises (Boothbay Harbor). Keeper’s house contains a museum; also, special art exhibit in assistant keeper’s house.

Owls Head, Owls Head

The lighthouse is an active Coast Guard aid to navigation and contains a fourth-order Fresnel lens. Book signing by children’s author Angeli Perrow from 1 to 4 p.m.

Rockland Breakwater, Rockland

The lighthouse is an active Coast Guard aid to navigation. There is almost a mile walk along the breakwater to the lighthouse.

Camden Rock Climbing Package – NEW!

Experience rock climbing right here in Camden!  Are you a first time climber? Or an experienced climber looking for a new adventure? Our Rock Climbing Adventure Getaway Package offers 4 hours of climbing for two people right here in beautiful, Camden, Maine.   We’ve partnered with trained, local guides who are experienced, passionate climbers.  They cater every trip to the client’s goals to create life long memories! 

In addition to climbing, our getaway package includes two nights lodging, sumptuous breakfasts each morning and dinner for two, featuring the Chef’s spectacular five-course tasting menu.  View package pricing here. (Available spring through fall.)


Common Ground Country Fair

September 22, 23 & 24, 2017 – Unity, Maine
Gates Open at 9am

The Common Ground Country Fair, located in Unity, Maine is an event like no other.  It brings together people from so many walks of life, all in the spirit of celebrating the rural and agricultural traditions of Maine.  Since 1977, this celebration of rural living offers something for everyone, in a traditionally festive atmosphere. Features farmers and their livestock, Maine-grown organic foods, music and entertainment.   Learn basic gardening skills and see vendors of Maine-made crafts, folk arts, food, plants, agricultural tools, environmentally friendly living items and much more!

See the complete schedule of events here.  Keynote speakers here.

TAKE THE TRAIN! Belfast & Moosehead Lake Railroad offers trips to and from the fair!

Take their trains for a unique and convenient way to get to the Common Ground Country Fair. Park at either our Unity or Thorndike parking areas and ride the trains to our platform on the east side of the fairground commons just behind the administrative buildings.

Tickets are good for any train during the day of purchase!  This is more than a round trip ticket, it allows  you to travel back to your car if you forget something and get back to the fair.

They will have two trains operating all day on convenient schedules and their stations are only 10 to 15 minutes from the fair grounds.

Tickets sold at our boarding areas in Unity and Thorndike on the day of the fair.

Blueberry-Vanilla Crème Brûlée Recipe

by Chef Michael Salmon

5 egg yolks
1/4 cup, plus 1 teaspoon granulated sugar
1/2 vanilla bean, seeds scraped out to use, pod reserved for another use (or 1 teaspoon vanilla extract)
1 cup whipping cream
3 Tablespoons whole milk
1/2 cup fresh or frozen blueberries
1/4 cup pecan pieces (optional)
whipped cream
additional blueberries
4 sprigs of spearmint for garnish

1. Preheat the oven to 325 degrees. Heat about 1 quart of water in a teakettle (or saucepan) for a hot water bath.
2. In a medium-sized bowl, whisk together the egg yolks and sugar. Add the vanilla and whisk in cream and milk.
3. Divide the blueberries and pecans between four shallow ceramic dishes. Divide the custard mixture between the four dishes and place in a pan with at least 1-inch sides. Fill the pan with the hot water about halfway up the sides of the dishes.
4.  Bake in the preheated oven for 40 minutes or until firm. Remove from the oven and water bath and cool. Refrigerate for at least 2 hours.
5.  To serve, evenly sprinkle the top of each with enough granulated sugar to cover. Using a torch, slowly begin to caramelize the sugar, moving the torch around a lot to prevent burning in any given area. Serve with a dollop of whipped cream, some fresh blueberries and a sprig of fresh spearmint.

Grilled Summer Vegetable Timbale with Goat Cheese and Basil

by Chef Michael Salmon
serves 4

2 beets
1 medium zucchini
1 medium yellow squash
2 medium sized carrots
1 portabella mushroom
1 medium beefsteak tomato
12 spears asparagus (pencil size)
extra virgin olive oil
kosher salt and freshly ground black pepper
1 teaspoon chopped fresh basil
2 Tablespoons balsamic vinegar
6 cherry tomatoes
3 ounces fresh goat cheese
1 Tablespoon fresh basil, chopped, for garnish

1. Boil the beets until fork tender. Remove skin and cool. Slice each into 4 slices.
2. Remove ends and slice both the zucchini and yellow squash into 8 equal slices on a slight bias. Peel carrots and cut into sticks 2 inches long and 1/2 inch by 1/2 inch. Core the tomato
and slice into 4 equal slices. Clean the portabella mushroom and cut into 8 wedges. Cut the tough part (pale color) off the bottom of the asparagus spears and peel the lower half of the
spears, removing the tougher outside shell.
3. Blanch the carrot slices in boiling water for 2 minutes to partially cook them and cool them off in a bowl of ice water. Lay all of the vegetables out on a baking sheet (use one with
sides) and drizzle with the olive oil. Sprinkle with the kosher salt and freshly ground black pepper. Turn them over and coat the other side. Let sit for 15 minutes. Using either a stove top grill pan or a barbecue grill, grill the vegetables (reserving the marinating oil and juices) on each side, just enough to mark them and cook them slightly. The tomatoes cook very quickly. Do not overcook any of the vegetables. Remove from the grill to another baking sheet.

To make the vinaigrette, mix the chopped basil with the balsamic vinegar. Place in a small container with a lid. In a 1/4-cup measurer, pour in the reserved oil and juices, and fill the
remaining way with additional olive oil. Add to the container a few grinds of pepper and a pinch of salt. Cover and shake gently.

For assembly and presentation, place a 3-inch timbale mold (I use a 3-inch piece of PVC pipe that has a 3-inch inside diameter) on the center of a 12-inch dinner plate. Layer in the
vegetables in this order: 1 tomato slice, 2 zucchini slices, 2 beet slices, 2 yellow squash slices, 6 carrot sticks, and 2 mushroom wedges. Build each layer securely on top of each other and press down gently on the vegetables to firm up the stack. Remove the mold form. Decorate the plate with the 3 asparagus spears, 3 cherry tomato halves, and a sprig of fresh basil. Slice the goat cheese and arrange around the plate. Drizzle with vinaigrette and chopped basil. Serve.

Barbara Ernst Prey in Port Clyde: “40 Years Painting Maine”

An American painter with international reputation, Barbara Ernst Prey has been maintaining a studio and painting in Maine for over 40 years. The northeastern state has a long tradition in the history of American landscape painting, thinking of artists such as Hopper, Church, Homer, Wyeth—but few, if any, are women.

Over the many years of painting in Maine, Prey built a close and longstanding relationship with the local fishing community, which is fundamental to her subject matter.

Prey mostly works on site ‘en plein air’ and was always drawn to the unique landscape of Maine, examining and implementing her surroundings through the visual language of landscape painting. The exhibition is a synthesis of Barbara Prey’s dialogue with her immediate environs in the Port Clyde, ME area and her observations on the same location’s evolution over the course of 40 years.  40 Years Paining Maine further explores the strong watercolor tradition in Maine and with a woman painter, revising the male dominated art-historical tradition.

Barbara Ernst Prey’s work work resides in the Brooklyn Museum, the Smithsonian American Art Museum, the New-York Historical Society, the White House permanent collection, the private collections of Orlando Bloom and Tom Hanks, and in over one hundred American embassies and consulates worldwide. In 2015, MASS MoCA commissioned Barbara Prey to create the world’s largest known watercolor painting (8 by 15 feet) for its new Building 6, opening Spring 2017. Her creative repertoire extends across media to oil painting and illustration, the latter of which she contributed to the New Yorker for a decade.

Maine Blueberry and Almond Pancakes Recipe

“Mary Jo says the my pancakes are as good as her Grandma Dorothy’s, which is quite a compliment having tasted a few of her creations myself.  My pancakes get really crisp around the edges and are rather dense, just the way I like them.  The blueberries can be easily omitted and replaced with sliced bananas and walnuts or homemade granola. or just served plain.  However you prepare them, always serve them with pure maple syrup.” – Chef Michael Salmon, Hartstone Inn

Maine Blueberry and Almond Pancakes Recipe
by Chef Michael Salmon


1.. Mix dry ingredients (flour, baking powder and salt) in a bowl.  In a mixer, beat together the almond paste and egg yolks.  Add milk and mix.  Stir in the dry ingredients.  Add melted butter and extracts and mix.  Fold in the blueberries.  

2.  Beat egg whites until stiff.  Fold egg whites into the batter gently, just until combined.

3.  Pour batter, 1/4 cup per pancake, onto a hot griddle.  Cook until browned on the first side, flip and  continue to cook the other side. 

4.  Place the pancakes on a serving plate and garnish by sprinkling with powdered sugar and toasted almonds.  Serve with pure Maine maple syrup.