Hartstone Inn Signature Recipes from an Elegant Maine Inn

This is a restaurant where Julia Child dined, so it has to be exceptional. The cookbook offers many enticing recipes. The first one I tried was "Sweet Potato Crusted Salmon with a Blueberry Beurre Blanc" served over a mound of spaghetti squash accompanied by sugar snap peas. Absolument delicieux!

With a distinguished career in the sophisticated restaurants of resort hotels behind him, Chef Michael Salmon turned his attention to the intimate dining experience of the Hartstone Inn in 1998. A graduate of the acclaimed Culinary Institute of America in Hyde Park, N.Y., Salmon was executive chef of the Sonesta Beach Resort Hotel and Casino in Aruba, among other high-level positions. In 1996, he was named Caribbean Chef of the Year in a contest sponsored by Food and Wine magazine and American Express.

Salmon combines classic French technique with fresh, local ingredients in menus he creates daily. His cooking has been praised by Travel & Leisure, Yankee and Down East magazines for its innovative flavor combinations and exquisite presentation. 
In addition to designing and preparing the breakfast and dinner menus at the Hartstone Inn, Salmon shares his love of food with inn guests and other food-lovers with a series of cooking classes in his custom-designed kitchen.