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

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

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

Side Pork Butchery Workshop

Saturday, February 17, 2018   11am-2pm
Hosted by Sowbelly Butchery at the United Farmers Marker of Maine in Belfast

                                                

Get intimate with heritage breed pork! A small group will learn some of the particulars of pasture raised livestock and get familiar with a side of pork. All of the meat butchered during the workshop will go home with participants! A workshop fee of $125 awards you the following immersive experience:

About Heritage Breed Hogs:
Participants will talk hogs with Kebly of Olde Haven Farm. Kelby will share about his family farm, his pastured pigs and about his breed lines. We’ll demonstrate the difference in Kelby’s pork and pork from away, showing how Maine’s array of elements add to the flavor of meat- the pork chops speak for themselves!

About Meat:
With Logan of Sowbelly Butchery, we’ll talk charcuterie, one of the oldest food preservation traditions. We’ll introduce the basics of the process and the ingredients to make it happen. We’ll share our recipe for the custom sausage to be made during class as practice.

About Butchery:
Then we’ll roll up our sleeves and get hands on with a half pig from Olde Haven Farm. The group will do an elemental review from primal break down to finished cuts covering knife technique and butchery styles as we proceed.

About Cooking:
There will be meat treats to share, cooked right up during class for inspirational purposes, of course. We’ll wrap and pack finished cuts to be brought home, complete with recipes and educational resources to review while you’re in your own kitchen.

Interested?  Send inquires to sowbelly@gmail.com.  Make it a getaway and spend the night with us!  Join us for dinner too and round out a fun filled weekend!

French Holiday Baking Class

Thursday, December 14, 2017 from 5:45pm – 8:45pm

Love France, baking or holiday cookies?  This class includes all three!

Join Clovis Anjard of Normandy, France at the Penobscot Language School in Rockland to create French holiday cookies!  Start with some langues de chat (cats’ tongues!) and continue on to create other buttery delights.  Take home recipes to create gifts for family and friends.  You will work in our state-of-the-art kitchen under the direction of a native speaker who has just recently taught French cooking and conversation.  Bring a creative spirit, an apron, and some containers for take-homes!   

Make it a getaway and stay overnight!  We are offering a special $99 rate for those who are attending the class!

 

Two More Craft Breweries

Good news for all our craft beer fans!   Since our blog post “Craft Breweries in Mid-Coast Maine“, we have two more microbreweries
to be added to the “must visit” list! They are open year round!

LAKE ST. GEORGE BREWING COMPANY
This family owned brewery is located Liberty, Maine – just a stones throw from Lake St. George,   Set in a beautifully restored born, this 15 barrel brewery has as tasting room featuring their six small batch brews.  They offer both original bottles and their new style cans.  View their beer list here.  Locally sourced snacks are available daily. Freshly baked pretzels, courtesy of the Washington General Store are available on the weekends..  They often host Trivia Nights, bands, musicians and food trucks.  Follow them on Facebook to keep up to date in all their special events! 

THRESHERS BREWING CO.
Located in a section of an old saw mill in Searsmont, Maine, this microbrewery has six beers on tap and growers to take home.  The tasting room is rustic and has the casual feel of a home bar room.  There is a Korean BBQ food truck Thursday through Saturday and Karaoke on Friday’s.  They feature comedians, musicians, bands and other special events.  Follow them on Facebook as well to stay current or their events and happenings! 

 

Make Your Own Holiday Gifts at Jacobson Glass Studio

                                    
Experience the excitement of glassblowing at the Jacobson Glass Studio by creating two hand-blown ornaments, one drinking glass, one bud vase, one air plant hanger or one votive candle holder — for yourself or as gifts!
Who hasn’t wanted to try their hand at glassblowing? You’ll roll the glass in the color(s) of your choice, blow into the pipe, and help shape the piece. You’ll experience first hand the thrill of working with molten glass as David Jacobson, one of the area most talented local artists, helps you create a unique work of art from start to finish. You’ll walk away with your own, one-of-a-kind creation the next day. This special Holiday Gift Making Class is available though Dec 20th, 2017!  Alternate glass blowing classes are offered year round.  
Book our Glass Blowing Package and make it a getaway complete with

Sous Vide Cooking Class

Saturday, December 16, 2017 or Sunday, December 17, 2017 at the Hartstone Inn  

Sous Vide cooking is just starting to take off with home cooks, and this course will introduce you to the equipment, concepts and basic techniques needed to get you started. Recipes from Chef Michael’s Foodie Trip to Provence will be featured and include: Chicken Breast with a Foie Gras-Fig Cream and Herbed New Potatoes, Olive Oil-Poached Salmon with Roasted Pepper, Provençal Vegetables, Beef Tenderloin with a Ratatouille Butter and Creme Brûlée.

Classes are informative, entertaining, and of course, 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.

 

Winter Getaway Special –

$229 Two-Night Getaway with a $55 Dinner Credit, Wine and Chocolates!


Enjoy two night’s lodging in the traditional room of your choice, a sumptuous breakfast each morning
and a $55 dinner credit to be applied to our Chef’s Tasting dinner menu for two. 
As an added bonus, find red wine and our handmade chocolates in your room on arrival.  
All for JUST $229!

(Weekends stays that include a Saturday night are $249)

Upgrade to a spacious suite complete with a Jacuzzi tub and a gas fireplace for just $20 more per night!

This special is available January 2, 2018 through May 24, 2018!

Start making your travel plans now as
you MUST BOOK your reservation by
January 15, 2018! 

Call us directly to book this super deal at 207-236-4259.

*Valid on new reservations only.  Can not be combined with any other offer or promotion.
Excludes February
9, 10, 14 & February 17, 18, 2018