Hartstone Inn Camden Maine

Sail Camden’s Schooner Surprise

Meghan — Fri, 14 Jun 2013 02:07:30 +0000

A summer stay at the Hartstone Inn just isn’t complete without a day sail on one of the many windjammers in the Camden Harbor. We highly recommend the Schooner Surprise for a 2-hour day trip out into Penobscot Bay. Captain’s Jack and Barbara offer wonderful hospitality on their 57-foot schooner. With a maximum of 18 passengers (children over 12 years old only), the Surprise experience is very intimate allowing passengers to hoist sails and listen to some of Jack and Barbara’s sailing adventures. They have some stories to tell! The Surprise sails from May to October and snacks are offered during the sail. Visit their website here.

Book our Whatever Floats Your Boat Package and we’ll send you off on your sail with a lobster roll picnic lunch. You’ll also enjoy a five course dinner for two in our restaurant.

Carol Sebold Camden Harbor Arts Juried Arts and Crafts Show

Meghan — Mon, 10 Jun 2013 12:00:05 +0000

The annual Carol Sebold Harbor Arts Juried Arts & Crafts Shows will be held at Harbor Park in Camden, on July 20 & 21 from 9am to 5pm. Bring your family and friends for this two-day celebration of the arts. The event is free and open to the public. Featured fine works include watercolor, oil, acrylics, and pastels blend with spectacular photography, sculpture and mixed media, as well as exquisitely designed jewelry, metal and woodcraft, pottery and fine-crafted furniture.

Find more information here.

2013 North Atlantic Blues Festival

Meghan — Sun, 09 Jun 2013 20:30:08 +0000

The North Atlantic Blues Festival, one of the more prestigious blues music festivals on the East Coast, will run for two days, July 13 and 14, 2013. The event will be held at the Public Landing in Rockland, Maine, overlooking picturesque Rockland Harbor. Find more information here.

Midcoast Maine Lighthouse Challenge

Meghan — Thu, 06 Jun 2013 19:46:15 +0000

Event date/time: June 29, 2013 9:00am – June 30, 2013 – 5:00pm

For two days only, don’t miss out on the chance to visit and climb these seven alluring lighthouses:
Dyce Head
Fort Point
Grindle Point
Rockland Breakwater
Owls Head
Marshall Point
Pemaquid Point

While you are traveling to each of the lighthouses, be sure to stop and enjoy a number of fascinating “bonus” sites or exhibits along the way that will enrich your maritime experience:

A U.S. Coast Guard aids to navigation display and the American Lighthouse Foundation Interpretive Center (inside the Owls Head Light Keeper’s House, Owls Head),
Maine Lighthouse Museum (Rockland),
Maine Maritime Museum (Bath),
Sail, Power and Steam Museum (Rockland)
Penobscot Marine Museum

Registration for this event is free. Participants will receive a commemorative booklet guiding them along the way and can collect a special token at each lighthouse. Sponsored by the American Lighthouse Foundation and its Friends of Rockland Harbor Lights chapter.

Contact Website: http://www.lighthousefoundation.org/events/midcoastlhchallenge.htm

Artist Series Dinner at Cellardoor Winery with Harold Garde and Chef Michael Salmon

Meghan — Sat, 01 Jun 2013 23:55:15 +0000

Event date/time: June 11, 2013 – 6:00pm – 9:00pm

Join Cellardoor Winery for a very special Artist Series dinner featuring their guest of honor, artist Harold Garde, on Tuesday, June 11th at their Farmhouse in Lincolnville. The evening will honor Mr. Garde’s 90th birthday and will feature select pieces of work as well as a four-course dinner prepared by special guest chef, (our very own) Chef Michael Salmon of the Hartstone Inn in Camden. Seats for this dinner are limited, so be sure to secure yours soon!

$85 per person.
Advanced purchase required.
Seats are limited; please call (207) 763-4478 to reserve your seat.

Find more information here.

Hartstone Inn Weekly Menu for June 1-7, 2013

Meghan — Fri, 31 May 2013 12:14:38 +0000

“A la Carte” Dinner — lighter fare available every evening at 6:00 p.m., except holidays — $24.50 per person

Each evening we offer a lighter fare menu featuring a fixed starter course and a choice of three entrees. Dessert is available also.

June 1-7, 2013

Starter

Greek Salad with Tiger Shrimp, Feta Cheese, Cucumber and Tomatoes. Basil-Oregano Dressing

Entrees

Seared Chicken Roulade with Basil, Prosciutto and Fresh Mozzarella. Farro Primavera
Garlic-Seared Bistro Steak with Chimi Churri Sauce and Frites
Slow-Poached Maine Lobster with a Spring Pea Custard and Lemon Beurre Blanc ($5.00 supplement)

Desserts (additional $5)

Coconut Crème Brûlée with a Chocolate-Dipped Coconut Macaroon
Strawberry-Rhubarb Crisp with Homemade Vanilla Ice Cream
Hartstone Sorbet Trio with Fresh Fruit

Five-Course Gourmet Dinner — available every evening at 7:30 p.m. – $48.50 per person

Our world-class cuisine infuses New England fare with an international flair, featuring the freshest seafood and local ingredients. Our five-course dinner menus change to reflect the seasons and our cellar list offers a variety of fine wines to complement your dinner selections.

Saturday, Jun 1

Prosciutto-Roasted Quail with a Feta Cheese Cous Cous
Mixed Spring Greens with a Strawberry-Rhubarb Dressing and Goat Cheese Crouton
Maine Blueberry Sorbet
Pan-Seared Cod Fillet with an Arugula Pesto and Garlic-Smashed Potatoes
Chocolate-Macadamia Nut Soufflé with a Macadamia Crème Anglaise

Sunday, Jun 2

Sea Scallops wrapped with House-Smoked Salmon in a Spring Pea Cream
Baby Spring Greens with a Mango-Lime Dressing and Crumbled Cheddar
Maine Blueberry Sorbet
Maine Lobster with Angel Hair Pasta and Vanilla Beurre Blanc
White Chocolate-Pistachio Soufflé with a Vanilla Bean Crème Anglaise

Monday, Jun 3

Maine Crab and Shrimp Cake with a Caribbean Remoulade and Asparagus Salad
Mixed Spring Greens with a Green Apple Dressing and Goat Cheese
Maine Blueberry Sorbet
Grilled Bistro Steak with Béarnaise Sauce and Herb-Smashed Potatoes
Blueberry-Almond Soufflé with an Amaretto Crème Anglaise

Tuesday, Jun 4

Over-sized Lobster Tortellini with Grilled Fennel, Hazelnuts and Brown Butter
Baby Spring Greens with a Raspberry-Peppercorn Dressing and Herbed-Feta
Maine Blueberry Sorbet
Seared Haddock Fillet with Rosemary Seared Tiger Shrimp and a Scallion Beurre Blanc
Lemon-Poppy Seed Soufflé with a Vanilla Crème Anglaise

Wednesday, Jun 5

Lemon Risotto with Maine Seafood and a Parmesan Chip
Mixed Spring Greens with a Papaya Seed Dressing and Crumbled Vermont Cheddar
Maine Blueberry Sorbet
Grilled Salmon Niçoise with Roasted Red Potatoes and a Mustard Jus
Chocolate-Macadamia Nut Souffle with a Macadamia Crème Anglaise

Thursday, Jun 6

Sweet Potato Cakes with Maine Lobster and a Vermouth Cream
Mixed Spring Greens with a Strawberry-Rhubarb Dressing and Goat Cheese Crouton
Maine Blueberry Sorbet
Seared Pork Medallions with a Mushroom Ragout and Marsala Cream
Blueberry-Almond Souffle with an Amaretto Crème Anglaise

Friday, Jun 7

Cavatappi Pasta with Roasted Duck and an Arugula Pesto Cream
Baby Spring Greens with a Mango-Lime Dressing and Crumbled Cheddar
Maine Blueberry Sorbet
Maine Seafood over Parmesan Risotto with Grilled Vegetables
Chocolate-Almond Soufflé with an Amaretto Crème Anglaise

Please call 207-236-4259 to reserve your table. We are happy to accommodate dietary restrictions and food allergies.

Hartstone Inn Summer Getaway Packages

Meghan — Sat, 25 May 2013 00:13:01 +0000

Summertime in Camden is fast approaching and that means hiking, biking, sailing, kayaking and more! Our summer getaway packages make planing your stay easy as we have put together everything you need to make the most of your trip.

Whatever Floats Your Boat Package

Price: $202 in addition to room charge (double occupancy).
Package details: Enjoy Camden Harbor and beautiful Penobscot Bay with a 2-hour adventure aboard the Schooner Surprise or take a 1 hour Eco Tour on the Lively Lady Too lobster boat. We will send you off for your adventure with our Maine Lobster Roll Picnic Pail which includes twin Maine lobster rolls, fresh dill and Maine potato salad and Maine’s famous Whoopie pie. Return from your day on the open seas and enjoy a five-course gourmet dinner for two at the Inn. Package also includes 2 nights lodging and sumptuous breakfasts.

Camden Harbor Sea Kayak Package

Price: $152 in addition to room charge (double occupancy).
Package details: Discover a quaint harbor village, dramatic seascapes, magnificent views of the coastal mountains and the charm of a historic island lighthouse on this memorable 2-hour tour. This guided adventure utilizes fully outfitted tandem sea kayaks that are comfortable and stable for all skill levels and abilities. Return from your day of paddling and enjoy a five-course gourmet dinner for two at the Inn. Package also includes 2 nights lodging and sumptuous breakfasts.

Stand Up Paddleboarding Package

Price: $192 in addition to room charge (double occupancy).
Package details: Paddleboarding is one of the fastest growing sports in America! Try something new with a 1.5 hour paddleboarding lesson for two people on a beautiful local lake. Lesson includes the basics of stand up paddleboarding—gear and safety, proper stance and paddle techniques. Board, paddle, PFD and a leash are included. Also with this package, enjoy two nights lodging, sumptuous breakfasts each morning and a gourmet dinner for two.

Browse our rooms and check availability here.

Chef Michael’s Chocolate Chip and Walnut Cookie Recipe

Meghan — Sun, 12 May 2013 21:31:22 +0000

We recently received a letter that was so touching, we thought we would share it along with the recipe they had written to say they enjoy. It is meeting wonderful people like Diane and Ken that make us love what we do!

Dear Michael,
My husband and I stayed at your Inn eight years ago this coming June. At that time I purchased your Signature Recipes cookbook. I just want to say that I have been cooking from this book all of this time and have had the best meals from it. The book is so tattered from its use, but that is okay, I just love it. It really has been my bible of cooking all of this time.

The chocolate chip cookie recipe is made with shortening. Most of these years I could not part with my butter in a cookie and made them with the butter. I have just recently moved back to Virginia where I have many friends and wanted to make the cookies for them. Because I did not have enough butter, I used the shortening, and to my delight, they were sensational. The neighbors are begging for the recipe. I just cannot believe the difference in the texture and taste. I wish I had trusted your recipe years ago.

I just wanted to send this note of thanks for a lovely and memorable stay eight years ago and for making me the fabulous cook I seem to be today because of your book.

Hope to get up to Maine someday again and enjoy your food and accommodations. Until that time, I will keep your recipes close to my heart (and stomach)…

Diane and Ken Long

CHOCOLATE CHIP AND WALNUT COOKIES
Makes 40 cookies

1 cup vegetable shortening
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups chocolate chips
1 cup walnut pieces

1. Preheat the oven to 350 degrees.

2. Cream together the shortening, sugars, eggs and vanilla until fluffy.

3. Mix together the flour, baking soda and salt. Stir into creamed mixture. Mix in the chocolate chips and walnut pieces by hand.

4. Make balls with a #40 ice cream scoop and place about two inches apart on a baking sheet lined with nonstick baking mat or on a lightly greased baking sheet.

5. Bake for 15 minutes. Transfer the cookies to cooling racks to cool.

Blueberry Gin Recipe

Meghan — Sat, 11 May 2013 01:29:51 +0000

One of our newest cocktails here at the Hartstone Inn is a Maine Blueberry Gin Martini. Many of our guests have really enjoyed this drink and have asked us to publish the recipe. Here is it! (We must give credit to www.boozedandinfused.com for the recipe. We sure hope they use Maine blueberries!)

Blueberry Gin

2 c. gin
2 c. frozen blueberries
1/4 c. sugar
zest of 1 lemon
2 whole cloves
1/2 inch piece of a cinnamon stick

Place the frozen blueberries in a small saucepan. Crush them lightly. Lightly cook them on low for about 5 minutes. Remove from heat and allow to cool completely.

After the blueberries are cool, place all ingredients in a quart jar (or larger). Shake and allow to infuse for at least 4 weeks, stirring or shaking occasionally. When it has reached your desired taste, strain and filter through a colander, cheesecloth, jelly bag or coffee filter.

As for the martini, simply shake it on ice and you’re done! Garnish with a lemon twist or a few blueberries. If this all sounds like to much work, join us at 5pm any night of the week for our cocktail hour and we’ll make one for you, complete with a tasty hors d’ oeuvre!

“From the Spring Garden” Cooking Class at the Hartstone Inn

Meghan — Fri, 10 May 2013 00:35:00 +0000

Chef Michael‘s last cooking class until fall is just a few weeks away! Our “From the Spring Garden” cooking class is offered both June 1st & June 2nd from 1-3pm.

Springtime in Maine is a pretty exciting. The snow is gone and our gardens are beginning to produce some spring bounty. Chef Michael will take advantage of this local produce with a menu he has created that reflects the season.

Hartstone Inn cooking classes are informative, entertaining, and of course, filled with delicious food. Our Cooking Class Package starts at $377 and includes two nights lodging, breakfast each morning, afternoon cookies and tea, a gourmet candlelit dinner for two and enrollment for one in the cooking class. Additional enrollment into the cooking class is $45 per person.