Budget Travel Article

The December 2008/January 2009 issue of Budget Travel Magazine names the Hartstone Inn as one of it’s “40 Best Deals of the Month.”

The Hartstone Inn is featured in a section titled “Down with Downhill! When you get tired of the slopes, these packages include other wintertime activities.”

The package listed is our 2 night getaway which includes a multi course breakfast each morning, afternoon tea and cookies, five course dinner for two and 2 one-day lift tickets (or snowshoe rentals) at the Camden Snow Bowl. We also have happy hour cocktails each afternoon by the fire and serve complimentary hors d’ouevres.

The rates are as follows:
$360 Orchid, Victorian Charm, Tally- Ho, Lemon Verbena, Viola or Sweet Woodruff
$385 Magnolia, Tea Cup, Mansard, Lark’s Nest, Rose Hip
$450 Sunflower, French Thyme, Arbor, Manor, Cottage, Carriage, Garden, Mt. Battie, Lavender
Click here to view a summary of the article online

Zeph wins first runner up award in Maine Lobster Cook Off

Congratulations Zeph!!! Yesterday at the Blaine House (the official residence of the Governor of Maine), the Hartstone Inn’s Sous Chef, Zeph Belanger, was named first runner up in a state-wide Maine lobster cooking competition. Here he is pictured (holding his award) with Maine’s First Lady Karen Baldacci. The annual competition for “Maine’s Chef of the Year” is organized by the Maine Lobster Promotion Council and sponsored by Maine Food and Lifestyle Magazine.

Zeph’s dish was a Maine Lobster Salad with Ginger, Daikon, Bacon and a warm Ponzu Dressing. Look for it on upcoming menus at the Inn. Zeph started working at the Hartstone Inn in October 2007 and has become a valuable member of our team. Like myself, Zeph started working in restaurants when he was a young teen-ager and was destined to excel in the kitchen. He is a very talented cook with great “kitchen sense,” a drive and curiosity to learn and discover all there is to know about food. This spring, Zeph attended the Culinary Institute of America at Greystone in St. Helena, California (Napa Valley) and took a course on Mediterranean cuisine.

Congratulations again Zeph, we are all very proud of you.

Click here to see Zeph’s Recipe.

Photo courtesy of Jim Bazin – Creative Director, Maine Food and Lifestyle Magazine

Maine Food & Lifestyle Blog

When the first issue of Maine Food & Lifestyle magazine arrived at French & Brawn (our neighborhood food market) in the Summer of 2006 I was utterly amazed by the quality writing, beautiful photography and the unique and inspiring layout of the magazine. How can a publication of this caliber focus on my little area of the world? If you have not seen the magazine, go online and order the 5 back issues (available for only $4 each) and subscribe. On your next visit to the Inn you will notice that we proudly stock each guestroom with the current issue.

So, needless to say, I was extremely excited when Merrill Williams (Editor/Publisher) contacted me about a feature in the magazine’s second issue. The article “To Market and Home Again with Chef Michael Salmon” (in the Holiday 2006 issue) focused on a holiday menu for four people with recipes and outstanding photographs by Jim Bazin (Creative Director and Food Photographer, extraordinaire – I added that last part). Click here to read the article online.

With that brief history behind us, we can move on to what’s new and current at the magazine. Blogs are all the rage right now and I am happy to announce that Maine Food & Lifestyle has just launched their blog this month titled “Plating Up.” The list of contributors is quite impressive and they have even asked me to contribute. Quite an honor. The current articles are very interesting so I invite you to go online and become inspired. Jim Bazin blogged about “A Lamb Meal To Die For” and you might want to read about the Chef that prepared that meal.

Do Chefs Eat Junk Food?

Port City Life Magazine called me a few months ago and asked me if I ever ate junk food, and if so, what were some of my favorites. Well, this is what I and some other Maine Chefs admitted.

Hartstone Inn – Voted Best of Best

Every year local readers of Village Soup (our local on-line newspaper) and the Knox County Times vote for their favorite businesses. This year, we are proud to announce, the Hartstone Inn won in two categories: best bed and breakfast and best chef.

Following the results, a Best of the Best gala, hosted by Village NetMedia and the Samoset Resort, is held. The annual event highlights the work of local businesses, and all proceeds go to United Mid-Coast Charities. In five years, the Best of the Best event has raised about $10,000. The event, held on Thursday March 20, 2008, was a big success.
To read more about the best of best gala or to see the results of the poll visit: http://knox.villagesoup.com/Community/story.cfm?storyID=111813

Hartstone Cooking School Students Hit the Big Time

Bob and Suzie Jobes come up to Maine (from sunny Florida) twice a year to stay with us at the Hartstone Inn. A few years ago, they started taking cooking classes at the Inn, first participating in our scheduled cooking classes with 10 other students, and more recently they have taken part in our chef for a day program where they come into the kitchen and spend 2 on 1 time with Chef Michael. They enjoy cooking, and more importantly, they enjoy cooking together.

In the February issue of Boca magazine (The “Only” Boca Raton Magazine) Bob and Suzie get the kind of “culinary exposure” that professionals dream of. The article, written by Julie O’Hara, is
called “Culinary Connections, Dishes are Anything but a Chore for South Florida Couples who enjoy Cooking Together.” Following is an excerpt from the article:

They, like many South Florida couples, view cooking as a relaxing way to put the brakes on a busy life and spend quality time together. The Jobes like to eat light, especially during the week when Bob will cook soups using the homemade stocks they keep on hand. Heart-healthy olive oil has replaced butter in their kitchen, and fresh herbs are staple for adding flavor. While they practice healthy cooking most of the time, the Jobes still like the occasional indulgence. “We go to a B&B up in Maine (that’s us!) where one of the chef’s signature desserts is individual souffles served with sauce at the table” says Sue. “We wanted to try that at home, and it was delicious. It turned out really well!”
We are proud of you two! Keep up the good cooking and thanks for the autograph. Photographs by Gary James.

Chef Michael Appears on Local TV Show "207"

Chef Michael appeared on WCSH (channel 6) on Valentine’s day (Thursday, February 14, 2008) at 7:00 p.m. with “207” host Rob Caldwell. Michael displayed some of his antique chocolate molds, discussed their history and demonstrated how to use them.

During the month of February, Michael displays his chocolate molds and a selection of chocolate figures in the dining room of the Inn for his guests to see. Come by the Hartstone Inn and he’ll give you a personal tour.
Michael’s second cookbook contains an article on his chocolate mold collection that outlines the use of antique chocolate molds from tempering the chocolate to molding the forms. For more information and techniques see “In the Kitchen with Michael Salmon”, pages 198 – 201.

Further information on Michael’s chocolate molds is available in this blog, just click on the “Chocolate” label below.

Mary Jo and Her Orchids make the Local Newspaper

There’s something about orchids: A Camden innkeeper in her greenhouse
Mary Jo and her orchids were featured in a local newspaper “Village Soup” this week. The article was written by Lynda Clancy (a VillageSoup/Knox County Times Reporter) as she toured Mary Jo’s greenhouse and caught her in action. Photo by Lynda Clancy.

To learn more about orchids, click on the “orchid” label below and read other blog entries on the subject and follow links to various orchid websites including the American Orchid Society.

Portland Magazine – Valentine Pick

Portland Magazine’s Winterguide 2008 has just published a list of “27 Romantic Getaways for the Ultimate Valentine’s Day!” We are proud to announce that the Hartstone Inn is listed as number 6.

To read the article, click here.

Celebrate Valentines Day everyday in the Month of February!

Your Two Night February Romance Package includes: a half bottle of champagne, chocolate truffles and a rose petal turndown. Memorable Breakfast Each Morning, Afternoon Tea and Cookies and Happy Hour Martini’s each afternoon by the fire. A five-course candle lit dinner for two.

If you would like to pamper yourself with one of our spa treatments (at our new “on property” massage room) we are offering 10% off in the month of February.

Rates: Rooms – $358, Jr. Suites- $388 and Suites – $438

Inns Magazine Article


“Chefs that are Innkeepers” is the title of this article (written by Pamela Delaney) in Inns Magazine. Delaney, a former restaurant owner, interviewed two Chef/Innkeepers in a quest to find out why there are not more chefs that own inns.

The two chef/innkeepers interviewed were:
Chef Michael Salmon of the Hartstone Inn, Camden, Maine
Chef Peter Egger of the Breadalbane Inn, Fergus, Ontario

Click here to read the article