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:

Thanksgiving Dinner  – November 22, 2018

Crisp Polenta with Tiger Shrimp and Pistachios

Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream

Cranberry-Limoncello Sorbet

Maple-Roasted Turkey with Fall Squash Stuffing, Herb Smashed Potatoes and Gravy

Pumpkin Soufflé with a Spiced Crème Anglaise

 

It’s Apple Picking Season at Hope Orchards!

It’s September 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 was Friday, September 14th!  Go get the first taste of the season with Paula Reds and Ginger Golds – Mmmmm!

                                                                                     

                                                               

 

                        Join them for their upcoming FALL FESTIVAL!

                                          

Fall Mushroom Hunting Adventure Getaway Package

Available late July through early November, our guide will lead you through the woods for 2 hours, pointing out different mushrooms species (edible and poisonous) and instruct you on species identification.  Camden Hills State Park (located 3 minutes from the Inn) is a great place to find Porcini, Hen of the Woods, Chicken of the Woods and many, many other wild mushrooms!

Mushroom hunting is a sport — one in which the mushrooms may actually have a chance of “winning” if the person eating does a poor job of species identification. However, picking mushrooms and eating them is a safe occupation, provided one knows the toxic types, properly identifies the species and stays with the most common edible ones.

Literally thousands of species of mushrooms are regularly consumed by mushroom hunters. The king bolete (porcini) is a popular delicacy. Sulphur Shelf (Chicken of the Woods) is often gathered because it occurs in bulk, recurs year after year, and has a wide variety of culinary uses. Chanterelles and morels are among the most popular types of mushrooms to gather, the latter being fairly hard to misidentify by anyone with practice.

Identification is not the only element of mushroom hunting that takes practice — knowing where to search does as well. Most mushroom species require very specific conditions — some will only grow at the base of a certain type of tree, for example. Finding a desired species that is known to grow in a certain region can be a challenge and that is where our Mushroom Expert steps in.  Find more information on mushroom hunting here.

Package also includes two nights lodging, sumptuous breakfasts each morning and dinner for two, featuring the Chef’s spectacular five-course tasting menu. 

Endless Summer Flower Farm – Dahlia Gardens

Endless Summer Flower Farm, located just two and a half miles from downtown Camden is a favorite destination of both Hartstone Inn guests and locals alike.  Featuring spectacular dahlia gardens, the over 180 varieties are a breathtaking sea of colors.  Do you garden?  They have over 2500 plants that are all labeled and available to purchase!  Do you enjoy photography?  Bring your camera as there are so many beautiful flowers and lush gardens to capture!  Want to take a bouquet or just a few stems home to adorn your kitchen table?  They have small and large ready-made bouquets and a wide selection of pre-cut stems.  In addition, they offer flowers for weddings and other special occasions and their blooms are available locally to florists and caterers. 

We guarantee, these are not your average gardens and definitely worth a visit!  For directions and more information, click here.   They are open daily August 1st – first frost, early-mid October.  9:00 AM – 5:00PM.

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Camden International Film Festival

September 13-16, 2018

Founded in 2005, and recognized as one of the top 12 documentary film festivals in the world, the Camden International Film Festival (CIFF) brings the finest non-fiction cinema to the rugged coast of Maine, showcasing over 80 documentary feature and short films from around the globe each fall.  Films are shown at venues in Camden, Rockport and Rockland.   

Find the complete schedule of films and events here.

 

Maine Open Lighthouse Day

Saturday, September 8, 2018  9am- 3:00pm 

This popular annual event, which is sponsored by the United States Coast Guard, the Maine Office of Tourism and the American Lighthouse Foundation, attracts between 15,000 to 18,000 visitors each year and offers the general public the rare opportunity to climb and learn about over two dozen historic Maine lights.

Find more information here.

 

Hartstone Inn Summer Sorbet Recipe

We serve sorbet every evening at the Inn both as a dessert option and as a cleansing course before the entree.  Any fruit can be used for sorbet, you just need to consider the type of flesh or juice a fruit produces, and match it to one of these recipes. 

Simple Syrup

4 cups water and 4 cups granulated sugar

 

  1. Bring the water and sugar to a boil in a 4-quart saucepan, giving it a gentle stir every 30 seconds. Once the boil is reached, reduce the heat to low and simmer for 5 minutes. Remove from the heat and cool. Use the simple syrup in the recipes below to prepare many different flavors of sorbet.

 

Lemon Sorbet

1 cup lemon juice and 1 Tablespoon minced lemon zest

2 cups simple syrup (recipe above)

 

  1. Combine all the ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

 

Berry Sorbet

1/4 cup lemon juice

1 pound fresh or frozen berries (for strawberries, de-stem and cut into 1/2-inch pieces)

1/4 cup light corn syrup

2 cups simple syrup (recipe above)

 

  1. Place the lemon juice and berries in a food processor or blender, and puree until very smooth, about 2 minutes. Strain the berry mixture through a fine mesh strainer to remove the seeds. Combine the strained berry juice with the remaining ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

 

Peach, Mango or Papaya Sorbet

1/4 cup lemon juice

1 pound fresh or frozen peaches, mangoes or papayas (remove skins, seeds and pits)

1/4 cup light corn syrup

2 cups simple syrup (recipe above)

 

  1. Place the lemon juice and fruit in a food processor or blender, and puree until very smooth, about 2 minutes. Combine the fruit puree and the remaining ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

Camden Windjammer Festival

August 31 – September 2, 2018

Celebrate Camden’s maritime heritage at the annual Camden Windjammer Festival.  From the great age of sail when coasting schooners were launched in the harbor, through the birth of the windjammer business in the 1930s, to today’s windjammer fleet and elegant yachts, sailing ships have always defined our lovely, vibrant community.

On Friday, watch the magnificent schooners as they maneuver into the harbor, bid on dinners aboard one of the fleet, and then watch a talent show by schooner crews in Harbor Park followed by fireworks over the harbor. The fun continues all weekend with a lobster crate race, a Build-A-Boat contest, fish relay race, nautical skills, displays of maritime activities and history, Chowder Challenge, tours of the windjammers and fun for all.

See the full schedule of events here.

 

2018-2019 Hartstone Inn Cooking Class Schedule

Join Chef Michael in his Hartstone Inn kitchen for a cooking class weekend.  A wide range of topics will be offered featuring regional and ethnic cuisines to seasonal and holiday offerings. Classes are informative, entertaining, and of course, filled with delicious food!

Our Cooking Class Getaway Package 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 the 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

Saturday, November 17th, 1-3pm Autumn Dinner Michael Salmon Open
Sunday, November 18th, 1-3pm Autumn Dinner Michael Salmon Open
Saturday, December 8th, 1-3 pm Holiday Hors d’Oeuvres I Michael Salmon Open
Sunday, December 9th, 1-3 pm Holiday Hors d’Oeuvres I Michael Salmon Open
Saturday, January 5th, 1-3 pm French Specialties Michael Salmon Open
Sunday, January 6th, 1-3 pm French Specialties Michael Salmon Open
Saturday, January 19th, 1-3 pm Caribbean Cuisine II Michael Salmon Open
Sunday, January 20th, 1-3pm Caribbean Cuisine II Michael Salmon Open
Saturday, February 2nd, 1-3pm Asian Flavors Michael Salmon Open
Sunday, February 3rd, 1-3 pm Asian Flavors Michael Salmon Open
Saturday, February 23rd, 1-3 pm More Pasta Favorites Michael Salmon Open
Sunday, February 24th, 1-3 pm More Pasta Favorites Michael Salmon Open
Saturday, March 9th, 1-3pm Maine Seafood II Michael Salmon Open
Sunday, March 10th, 1-3pm Maine Seafood II Michael Salmon Open
Saturday, March 23rd, 1-3pm Travel to Tuscany Michael Salmon Open
Sunday, March 24th, 1-3pm Travel to Tuscany Michael Salmon Open
Saturday, April 6th, 1-3pm Sous Vide – Provençal Cuisine Michael Salmon Open
Sunday, April 7th, 1-3pm Sous Vide – Provençal Cuisine Michael Salmon Open
Saturday, April 13th, 1-3 pm Lots’a Lobster II Michael Salmon Open
Sunday, April 14th, 1-3 pm Lots’a Lobster II Michael Salmon Open
Saturday, June 1st, 1-3 pm Haute Chinese Michael Salmon Open
Sunday, June 2nd, 1-3 pm Haute Chinese Michael Salmon Open

Chef Michael’s Grand Marnier Soufflé Recipe

Grand Marnier Soufflé
serves 10

2 cups whole milk

1/4 pound unsalted butter (1 stick)

1 cup flour

1 cup granulated sugar

9 large eggs, separated

2 Tablespoons unsalted butter, soft

3 Tablespoons granulated sugar

1/2 teaspoon cream of tartar

1/4 cup Grand Marnier Liqueur

Grand Marnier Crème Anglaise (recipe below)

  1. Heat the milk, over medium heat, in a 2-quart saucepan. In another 2-quart saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and mix until combined well. Reduce heat to low, and stir frequently.
  1. When the milk comes to a simmer, stir in the sugar. Continue to stir, dissolving the sugar for 2 minutes. Pour the milk mixture into the butter mixture and stir with a whisk to combine, cooking over medium heat until a ball forms and the mixture releases from the sides of the pan.
  1. Immediately place the mixture in a mixing bowl and stir (using the flat paddle) on medium-low speed with an electric mixer for 10 minutes.
  1. One by one, stir in the egg yolks, allowing each to be completely incorporated before adding the next. When all of the egg yolks are incorporated, set the mixture (soufflé base) aside and allow it to cool. This base will keep refrigerated for up to 1 week.
  1. Generously butter ten 1 1/2 cup soufflé dishes, covering the entire surface area on the inside of the cups, including the rim. Coat the buttered cups with granulated sugar, rotating the cups to coat them evenly. Tap out any excess sugar. Set the prepared cups aside.
  1. Stir the Grand Marnier into the base and mix well
  2. Preheat the oven to 350 degrees.
  3. In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks. With a large rubber spatula, gently fold half of the egg whites into the base. Continue folding in the remaining egg whites. Gently pour the batter into the prepared soufflé dishes, filling them 4/5 of the way full. Be careful not to drip the batter on the rims, or the soufflés may not rise evenly.
  1. Bake in the center of a 350-degree oven for 35 minutes, or until lightly browned on top. Remove from the oven, place on a small serving plate and dust with powdered sugar. Hurrythe soufflés to the table. Pour the Crème Anglaise into a hole you poke in the top of the soufflé at the table. Eat immediately.


Grand Marnier Crème Anglaise

2 cups whole milk

3 large eggs

2 egg yolks

1/2 cup granulated sugar

1/4 cup Grand Marnier liqueur

  1. Place the milk in a 2-quart saucepan and set the pan over medium-high heat and bring to a simmer.
  1. In a medium-sized mixing bowl, whisk together the eggs, egg yolks and sugar. Have ready a large bowl half full of ice water (with plenty of ice) and a medium-sized bowl that will fit inside the ice bath. Also have a fine mesh strainer, a wooden spoon and an instant read thermometer.
  1. When the milk reaches a simmer, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. This is called tempering. Add another 1/2 cup of hot milk, whisking constantly. Now whisk the tempered egg mixture back into the saucepan with the milk, whisking constantly. Set the whisk aside and stir this mixture with the wooden spoon constantly over medium heat until the mixture reaches a temperature of 175 degrees on the instant read thermometer or until the mixture just coats the back of the spoon. Remove from the heat and immediately pour the mixture through the fine mesh strainer into the medium bowl. Immediately set this bowl in the ice bath to stop the cooking. Stir the mixture, occasionally, until it cools. Stir in the Grand Marnier liqueur.
  1. Refrigerate in a covered container until needed, for up to 1 week.

Recipe copyright © 2009, Michael Salmon – Camden, Maine