Try Something New!

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Here’s a Spanish favorite from our Catalonia Foodie Adventures that will be

perfect for your summer parties.

Banderillas

 

For us, the first stop is the market for olives, sausage, ham and vegetables to grill. During cocktail hour we roast the vegetables over an open fire, chop them and create a buffet of tasty ingredients. Foodies spear a combination of their favorite ingredients for their banderillas to enjoy with a glass of sangria.

Banderillas

 

For those of you who are unfamiliar with Banderillas, they are very popular in Tapas Bars, especially in the North of Spain.  They are called Banderillas because of the resemblance to the large sharp darts, of the same name, used in bullfights.  Various ingredients are cut into small pieces and threaded onto toothpicks.  Pairing the correct ingredients together is important to achieve the correct blend of flavors.  The idea is to get all of the ingredients off from the toothpick and into your mouth at the same time, so that the flavors merge together.

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Various items that may be used:

Shrimp, cooked Chorizo, Pickled Cucumber, Spanish Olives, Roasted Peppers, Serrano Ham (use Italian prosciutto if you can’t find Serrano Ham), Tuna, Figs, Artichoke Hearts, Anchovy wrapped Capers, Cooked Mussels, Pickled Herring, Pearl Onions, Mushrooms, chunks of Potatoes, wedges of hard-boiled Eggs, Asparagus Tips, Boiled Ham, etc… 

 

A Banderilla Dressing can be made by blending together: 1/4 cup olive oil, 1/4 cup finely minced parsley, 1/4 cup finely minced dill pickle or cornichon (not sweet) and 4 large cloves of garlic, minced in a food processor until smooth. 

 

Additional information and tour availability for our Foodie Adventures www.chefmichaelsalmon.com

Cooking Classes at the Hartstone Inn, Camden Maine 

email questions: camden.hartstone@gmail.com or follow our adventures on Facebook.

Fun For Foodies in Catalonia, Spain.

 Foodielogo

I am writing this post from Catalonia, Spain where we are winding down an amazing first week in our newest destination.  The weather has been 7 glorious days of sunny mid- 60’s to low 70’s.  After a long Maine winter it’s wonderful to see lush green fields in the valleys of the Pyrenees and to choose from an overwhelming assortment of fruits and vegetables that are oozing with flavor.

 

Boqueria 1

Chef Michael Salmon and I have been taking a foodie travel break from our home at the Hartstone Inn, Camden Maine and hosting Foodie Adventure tours in Tuscany and the Loire Valley for several years. We look forward to the trips as a chance to cook and play in a new environment, to soak in the inspiration for new ideas from the markets, the local producers and the scenic villages along the way.

We start this tour in Barcelona. First stop The Boqueria Market,

If you’re looking for anything related to food, this is the place to be! 

I love the colors, the aroma’s, the passion the vendors feel for their products

and the excitement on the visitors faces.

Take time to enjoy a fresh fruit drink and some tapas at Pinotoxo. 

BoqueriaMarket

The chocolate vendors are close to the exit – a perfect last stop on the way to your next adventure.

BoqueriaMarkert2 

Stay tuned for updates as the tour continues and to see the creations coming from the evening cooking classes. 

Additional information and tour availability for our Foodie Adventures www.chefmichaelsalmon.com

email questions: camden.hartstone@gmail.com or follow our adventures on Facebook.

Cooking Classes at Cellardoor Winery

At the Hartstone Inn we consider the pairing of fine food and the wine that compliments it, a way of life!  A popular activity recommendation for our guests is touring and tasting at the Cellardoor Winery in Lincolnville.  Not only is it worth a visit to sample the wine and see the beautiful vineyard, but they offer cooking classes too!  We feel fortunate to share this beautiful mid coast region of Maine with so many talented food and wine artists.  If the dates or topics on our cooking class schedule don’t work for you or, why not stay with us, join us for an elegant dinner in our restaurant and enjoy a cooking class at Cellardoor Winery, located just down the road!

Cellardoor WInery Cupcake ClassCupcake Cooking Class

Calling all of lovers of cupcakes and owners of sweet tooths. Along with our friends at East End Cupcakes in Portland, we’re hosting a very special sweet treat of a cooking class just in time for Mother’s Day. Join us as we get our hands dirty (floury?) in the kitchen as East End’s queens of confections take us through the A to Z of baking cupcakes. You’ll get to relax, sip on wine, and, of course, dig into some seriously decadent treats.

When: Saturday May 17, 11AM – 1PM
Where: The Farmhouse at Cellardoor Winery, 367 Youngtown Road, Lincolnville
How Much: $55 per person | Advanced reservations required

Lobster Lover’s Cooking ClassCellardoor Winery Lobster Class

This is certainly a twist on your traditional lobster cooking class! Join Chef Lani Stiles of Megunticook Market as she takes you through this crustacean-inspired class, from cooking and cracking lobster to preparing it in unique and inspiring ways. Enjoy a four-course dinner as you dine on the fruits of your labor and sip Cellardoor wines that have been paired with each dish. Seats for our cooking classes are limited, so early reservations are recommended.

When: Thursday July 3 & Thursday August 14, 5:30-8:30 PM
Where: The Farmhouse at Cellardoor Winery, 367 Youngtown Road, Lincolnville
How Much: $90 per person. Advanced registration required. Please call 207-763-4478 to reserve your seat!

View more events at Cellardoor Winery here.

Maine Restaurant Week March 1-10, 2014

Maine Restaurant Week 2014Restaurant 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. 
 
At the Hartstone Inn, we offer a special three course menu for $35 during Maine Restaurant Week

Maine Restaurant Week March 1-10, 2014
Three course menu / $35

Appetizers

  • Grilled Hearts of Romaine with Maytag Blue Cheese, Pancetta and a Vidalia Onion Dressing
  • Hearty White Bean, Escarole and Sausage Soup
  • Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream

Entrees

  • Pork Saltimbocca with Prosciutto, Provolone and Sage. Garlic-Smashed Potatoes
  • Herb Crusted Haddock with Grilled Tiger Shrimp and Sautéed Grape Tomatoes.  Jasmine Rice Pilaf.
  • Steak au Poivre with a Courvoisier Cream Sauce, Garlic Smashed Potato and Grilled Vegetables

Desserts

  • Old Fashioned Gingerbread with a Warm Lemon Sauce
  • Dark Chocolate-Espresso Cake with a Raspberry Sauce
  • Coconut Crème Brûlée with a Chocolate-Dipped Coconut Macaroon

Seatings begin at 5:30pm each night.  Call us at 207-236-4259 to reserve your table.

Upcoming Cooking Classes: Caribbean Cuisine and Chocolate Desserts

You know what they say, if you can’t stand the cold – get in the kitchen!  The Hartstone Inn kitchen that is and join Chef Michael Salmon for a cooking class.  Classes are informative, entertaining, and of course, filled with delicious food and wine.  Weekend packages are $357 – $575 and include two nights lodging, breakfast each morning, afternoon cookies and tea, our Chef’s Tasting dinner menu for two and enrollment for one in the cooking class.  Enrollment into the cooking class alone is $45 per person.

Chef Michael Salmon

Caribbean Cuisine
Saturday, January 25th & Sunday, January 26th  from 1-3pm

Chef Michael was named Caribbean Chef of the year in 1996.  Join in preparing some of his favorite dishes and creations using tropical fruits and local ingredients. We will start with a Caribbean Papaya-Kahlua Colada and follow with: Batakons and Plantain Chips, Caribbean Hot Sauces with Tropical Fruits, Scabechi (Aruban Pickled Fish), Keshi Yena with Roti Bread, and Jerk Seared Tuna with a Mango Salad.

Chocolate Desserts
Saturday, February 8th & Sunday, February 9th from 1-3pm

A class for Chocolate Lovers…bring your sweet tooth!  Chef Michael will share his famous soufflé recipe with a Chocolate twist. “Death by Chocolate” is a chocolate ganache tart made with Bailey’s Irish Cream, Grand Marnier, and a brownie crust.  It is heavenly.   Next, we will make a Chocolate-Almond torte with Almond Macaroons and finally a Chocolate Créme Brûleé.

View our complete Hartstone Inn cooking class schedule here.

Sweet Drinks, Desserts and Dreams

Hartstone Inn Sweet Tooth Night Cap We can’t think of a better way for our guests to end their day than next to a warm fire, enjoying a cordial and a delicious dessert.  That’s how everyday ends here at the Hartstone Inn as we offer our Sweet Tooth Night Cap from 9pm-10pm in our parlor.  Special martini’s are served along with $5 cordials.  Each drink comes with the Chef’s dessert bite of the day.  Tonight’s delectable was a blonde brownie topped with homemade pumpkin ice cream and drizzled with salted caramel. If this doesn’t guarantee sweet dreams, nothing will!


Cordials and Cock
tail $5 – Bailey’s, Limoncello, Frangelico, Amaretto, Sambuca, Grand Marnier & Kahlua

Dessert Martini’s $8.50 – Chocolate Martini, Vanilla Bean Martini, Espresso Martini

 

Looking for a hot drink?  We also offer a French Vanilla Kahlua Cappuccino and a currently a Pumpkin Spice            Liqueur Latte as well!

Hartstone Inn Fashion Show Brunch featuring Fashions by Leonard’s

December 7th, 2013 at 11am
$23.95 per person

The holiday season is upon us once again, which means it is time for our annual Fashion Show Brunch featuring fashions by Leonard’s of Rockport.  This event is a fun way to kick off the Christmas season!  Join us! 

Hartstone Inn Fashion Show Brunch

Brunch Menu

Raspberry Parfait with Lemon Poppy Seed Cake

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Eggs Benedict on a Croissant with Prosciutto and Hollandaise Sauce

or

Maine Crab Meat and Manchego Cheese Quiche with Roasted Tomato and an Arugula Salad

or

Banana Custard French Toast with Cumin Spiced Bacon

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Assorted Desserts

$23.95 per person

Hartstone Inn Fashion Show Brunch

 

 

Hartstone Inn

 

 

 

 

 

   

 

Gingerbread House Decorating for Adults

Instructed by Patricia Moroz of Starlight Custom Cakes.  

Offered November 30th, 2013 from 12-3pm at the Hartstone Inn.  $55 per person or book our Cooking Class Package.  It includes two nights lodging, our five course dinner for two and enrollment for one in the class. 

You have never been to a gingerbread house decorating class like this before!  Everyone will be provided with a beautiful New England style gingerbread farmhouse to decorate. Unlike the houses that children normally decorate with candy, we will be decorating these houses using a variety of elegant lace patterns, damask and Christmas floral prints and more. Everyone will be provided with a tray full of edible sugar snowflakes, Christmas wreathes, holly leaves and berries, leaping reindeer and many more decorations to be used for creating their festive gingerbread house. Towards the end of the class, each will be covered with delicate icicles.  Every house will be attached to a base with a center hole cut out in the base. Although not essential, a small electric candle type light can be placed inside of the house, if desired.  All houses have windows that have been cut out so that the houses can be lit from the inside making them even more beautiful during the holiday season! No experience required and this will be a casual and fun class!

Note: If you are traveling by car from out of town, these houses are very strong and can easily be transported in a car.

Gingerbread House Decorating Class  gingerbread 2

Foodie Adventures in the Loire Valley, France

It’s Market Day on our Foodie Adventure… 
Always one of our favorite days!

There are numerous markets through out the Loire Valley, but the scenic village of Amboise is our personal favorite.  The market is located in the park, along the Loire river and close proximity to the Chateau and beautiful shops in the village.

Amboise, Loire Valley, France

 Early morning our first stop is the Seafood Vendors!  It’s always fun to see the days assortment and a good idea to make your selections early for the best selection.  Last week we were lucky to find a delicious variety of oysters and crab that the foodie travelers learned how to steam, clean and pick for dinner that evening.

Seafood Market Loire Valley

 

Next stop Cheese -glorious Cheese!  I can’t think of many things I love more than French Cheese.

Cheese Monger

Cheese

There are so many choices the best option is to try one or two each day to discover your personal favorites.  Valençay cheese is recognizable by it’s truncated pyramid shape, Crottin de Chevignol is shaped like a small cylinder, Selles-sur-Cher has a rind of natural mould covered with powdered and salted charcoal and Chavignol is hard black and knobby on the surface.

MarketProduce

 

When Michael discovers the most delicious pears or the variety of berries available are irresistible, our nightly menus vary a little to reflect the seasons.   The dessert tartlet he had envisioned in apricots may soon become a tart topped with fresh cherries.  In a chef’s mind that’s the thrill of visiting a thriving market and letting your creativity come thru.  Our foodie travelers visit the market and dream of the evening’s creations from the Chef’s perspective.

People Watching

 

I’ll be honest, as Michael is soaking in all that is fresh and local in the food category I’m enjoying the people watching.  Young families and grandmothers are catching up with neighbors, exchanging news and I’m imagining gossip too.  I love to see the food they are buying to prepare for dinner, critique all of their market baskets and observe the fashion change from season to season, year to year.

A glimpse inside  life, in small village in France always makes me smile.

Shopping At the Market

 

And if there’s time maybe a little personal shopping too.  For Michael, he loves the vendor who sells the Limoges china, the slightly imperfect pieces are a great deal and it’s not as painful if they break in the luggage on the flight home :)  For me I can always be tempted by something that screams French fashion.  

If you’re curious about a Foodie Adventure, our full itinerary and availability calendar thru 2015 for the Loire Valley in France, Tuscany, Italy and Catalonia/Barcelona, Spain is available on our website:  www.chefmichaelsalmon.com

Let’s Cook and Play together!

Wine Pairing Explained

A friend sent this to us today…I thought everyone would enjoy it.

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