The End of a Wonderful Season!

And so we come to the end of October... Did your summer fly by as fast?

The Foliage, Food, and Wine Festival is so much fun! You must put it right on your calendar for next year. Always held the third weekend in October, it's all about food and wine and, well, foliage! The Blue Hill Inn continues to collaborate with El El Frijoles to create a delightful evening for guests. The five-course dinner sold out so quickly that we added a second night. And no wonder, with Huevos en el Pugatorio, Carnitas Tostadas, Bogavante Asado Cola (Michele is pictured here brushing the lobster with chili butter)--with so many local foods, like vegetables from Horsepower Farm and eggs from Quill's End Farm and lots that is grown right at the El El Taqueria! And, El El Frijoles went on to win Best of the Fest for the second year in a row at the Taste of the Peninsula on Sunday!

The Artisan Chocolate Making Class was a tremendous success as well. Kate, from Black Dinah Chocolatiers, is amazing behind a vat of chocolate. She masterfully led 12 students, with bonbons dancing before their eyes, to creating wee bits of delicious art. Kate's blog is filled with yummy recipes and a nice dash of romance. Kate is shown here on the left, watching Kim work on truffles in the Blue Hill Inn kitchen. Guests at the inn that night were treated to lovely chocolate leaves for their pillow chocolates, which have left me wanting fancy chocolates for all occasions. Aren't they so pretty? Kate and Steve will make you lovely things in their Isle au Haut kitchen!

Did you catch the article in the New York Times about Ingrid Bengis and her Deer Isle seafood? It's hard to read it and not get craving the local lobster or crab or scallops--so delicious! All year long I have guests marvel at the wonderful dining options we have in this very rural area. And then, in the guest book this morning, "Thank you for an absolutely wonderful night in Blue Hill. Guests must try the blueberry pancakes!"

We are gathering pumpkins and costume ideas and recipes for our Halloween party. If you're in the area, come by for a treat!

Woe be he
And all his kin
Who steals this book
From the Blue Hill Inn!
so inscribed is the copy of The Girl with the Phony Name, written and presented to the inn by Charles Mathes. He and his lovely wife, Arlene Graston, an amazing poet and artist herself, stayed at the inn this fall and sent me the book and one of Arlene's card to say thank you. I love this illustration of hers from Aesop's fables. You know I have the sweetest guests ever! And so talented!

Two other delightful guests sent me a vacation in St. Croix! Well, they sent me a book, Don't Stop the Carnival, by Herman Wouk, with explicit reading instructions: "The appropriate time to read this book is in front of a fire on a cold, rainy and windy day after you have closed the Inn for the winter when you can let your mind wander to imagine life in the Virgin Islands in virtually perpetual sunshine during the day, gentle winds and water you can actually swim in without fear of turning into an ice cube." I'll put my feet up. I might drink a piña colada while I'm at it!

Have you seen October's DownEast magazine?! Blue Hill is the special supplement star this month! The autumn photographs capture the feel and look of October in Blue Hill perfectly. (And Jeff the chef's apple walnut bars capture the taste!)

Sour Cream Apple Squares
2 cups all-purpose flour
2 cups firmly packed dark brown sugar
1/2 cup butter, softened
1 cup chopped nuts
1-2 tsps. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
1 egg
2 cups finely chopped, peeled apples

Heat oven to 350 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl combine flour, brown sugar, and butter; beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of crumb mixture in bottom of ungreased 13x9 inch pan. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla, and egg; mix well. Stir in apples. Spoon evenly over base.

Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in center comes out clean. Cut into squares.

If you haven't made your reservations for the Foliage, Food and WIne Festival, you must do so immediately! More events, more music, more people! We have a few spots left in the artisanal chocolate making course with Kate from Black Dinah Chocolates; we have a few rooms left for the weekend; and we can put you on the waiting list for our wine dinner with El El Frijoles. Tickets for the festival Sunday are available the day of so you can procrastinate at that, if you want.

Is your October this yummy? If not, come see us!

Hints of Autumn

Guests have been hiking and biking and eating lobster and scallops and duck and blueberry pancakes ("best ever"). Folks from England and France and Maine and all over the south have been loving the weather and the pretty New England scapes. All sorts of folks celebrated Maine Lighthouse Weekend with boatrides and flights and hikes. We are lucky to have so many both in Maine and close by. If you'd like a copy of "Lighthouses and Lobsters in DownEast and Acadia Region" full of information about them both, just call the inn.

I received a very fun email from a previous guest: "I married my high school sweetheart on April 30, 1983. We are both Vermonters of many generations, and we traveled to Maine with a stop or two in New Hampshire. I had been to the Bar Harbor area before and loved it. We stayed in many little inns, but yours stands out in my memory as something special. We were there sometime during the first week of May 1983. It would be kind of neat if you actually did have a book with an entry, because I am sure if there was a guest book, and you still have it, we would have written in it.

It was a very special night, having the whole place to ourselves. We were given the key, and told to enjoy the place as we wished. I remember the huge and wonderful kitchen. My wife and I both love to cook. Here we are almost 30 years later, with two of our children who are professional chefs. I am still in love with my wife, more today than ever. It does happen, even in this crazy world of today. You could say I met my soulmate, and we are joined forever.

If we ever get back up that way, you can count on a visit.

And you are right, you may own the place, but really it owns you for a short time. That is why we stayed in as many places like that as we could. I would not be writing to the Holiday Inn today."

You can see why I love my job! Although we have guest registers and menus books going back many years, I couldn't tell them much about their stay. Did I tell you about the waitress from 1967?! She and her husband stayed for a few nights recently and told me all sorts of tidbits from her summer here. I wonder what one of the first guests or waitstaff, from 1840, would have to say!

I'm noticing I like a symbol. Here at the inn one of our symbols has to be the Rackliffe coffee mug. I adore the blue and white mugs (they come in yellow as well) and love knowing that the clay is from East Blue Hill, just down the road. They are making us napkin rings as well as syrup pitchers and saucers--these aren't on their website but if you call them up and mention the Blue Hill Inn, they will know just what you mean!

We often talk about how to help guests extend the vacation feeling. I had a friend who would "point" the ends of the toilet paper from time to time at home! I will sometimes send guests away with a handful of pillow chocolates and suggest they do a turndown service for themselves (I tend to do this especially with guests who leave us to go camping--having your sleeping bag turned down at the end of the day and an organic chocolate on your pillow helps make that transition!). Serving warmed maple syrup in a Rackliffe pitcher is a certain method for continuing the vacation feeling!

Come try the maze! Could there be a better fall activity? The Homewood Farm is my favorite for strawberries and pumpkins, in part because they have springer spaniels!

From the guest book:
"What a wonderful place. Your gracious hospitality combined with the charm of the Inn and friendliness of guests made for a beautiful visit." Miami, FL
"We feel so lucky to have discovered Blue Hill and the Blue Hill Inn, both of which are idyllic. Thank you for a wonderful stay--it was perfect in every way." United Kingdom

If you aren't having a perfect time where you are, come see us!

The recipe is... Coffee Squares!

You might think I am describing nerds who talk about coffee way too much, but I'm not. Instead, coffee squares, or mocha bars, as we sometimes call them, are the latest "oh, this is so good, I have to share the recipe" treat at the Blue Hill Inn.

Coffee Squares
As suggested by the Summer Inn Bed and Breakfast in Haines, Alaska

Cake
½ cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup hot coffee

Frosting
1 ½ cups confectioners’ sugar
1 tablespoon cocoa
¼ teaspoon salt
¼ cup melted butter
Cold coffee

In a large bowl, cream butter and sugar together. Add egg and vanilla extract, and mix well. Into a separate bowl sift flour, salt, and baking powder. Alternately add flour mixture and hot coffee to the creamed mixture. Mix well and pour batter into a 9-inch square pan. Bake in a 350° oven for 30 minutes.

Into a small bowl sift together confectioner’ sugar, cocoa, and salt. Pour in melted butter, and add the cold coffee one tablespoon at a time, mixing well, to make a spreadable icing. Frost the cake when completely cooled. Serves 9.
We of course use our Carrabassett Coffee Company organic coffee, which makes the squares especially delicious.

Guests have been hiking to Barred Island, climbing Blue Hill Mountain, jogging past the country club, kayaking in the bay and in Stonington and in Castine, biking all over, swimming in Walker's Pond, and wondering about town. All of which is to say, you can indulge in coffee squares and pancakes at breakfast (with an extra slice of bacon!) and pillow chocolates and still fit into your work clothes when you head home from vacation.

I've started a little collection of silly Maine art. A bright red lobster on a bright blue car is my idea of a color scheme!

If you aren't having a colorful season, come visit us! The blueberries are mighty blue, and so is the sky, and so is the water...

O the eating!

I blush to tell you all the places I've visited in the last few weeks: the Brooklin Inn, Table, Dennett's Wharf, Guildive sailboat, the Blue Hill Wine Shop, Arborvine, Fish Net...

Friends and I happened to be in Brooklin around dinner time and lucked out with a table at the Brooklin Inn. Proprietor Chip Angell helped us select a yummy wine from the very nice list. A few in our group opted for the prix fixe off the menu and enjoyed a fresh fresh salad, delightful three-fish bouillabiase, and choice of dessert for $25 (especially nice, I thought, was the freedom to choose any of a good list of sweet things). I opted for a broiled rib eye with chantrelles and was certainly in heaven.

For the sake of the guests only and only for the purest altruistic motives, I went for a sail on Guildive. Capts. Zander and Kate were delightful and took great care of us. We went for a sunset cruise, leaving off the dock in Castine. Dennett's Wharf is conveniently located right there (think--really fun bar and on-land bathrooms!). We were able to board a bit early and slid out into the harbor, past the Maine Maritime Academy's training ship, the State of Maine. We didn't have much wind but we had the best time! The views, the hors d'oeuvres, the chatting with Kate and Zander, the wildlife... So much fun!

Twice now I've had occasion to lunch at Table. Mmmmm. Cevishe of the day, their hamburger, the beet salad. Mmmmmm.

And, I know you are really pitying me now, I had to go to Arborvine this past week, too! Crispy roast duckling... tournedos pommery... Bagaduce River Oysters--on the half shell with a frozen sake mignonette--mmmmmmmmm mmmmmmmm. And I don't even like oysters. Order twice as many as you think you could possibly eat. Trust me on this. And then, hope that the crab and avocado tower is on the menu.
And if the person you're dining with says, "Oh, we can share," make that person order his or her own. Just trust me, you'll thank me. And then, dessert... Save room. I have no idea how but there's a lemon mousse napolean... A fruit crisp perhaps... Luckily, the restaurant is a short walk from the inn and the stroll home is down hill.

How lucky are we in Blue Hill to have so much great eating?!

We had two live music special treats, too! Mesa Schubeck, who you might have met on a recent stay as she is an assistant innkeeper here this summer or who you might have met at one of the contra dances as she plays with the Oakum Bay String Band, entertained at hors d'oeuvres hour Friday night and assured us it won't be the last time. She's a delightful pianist and vocalist.

Down the street at the new and improved wine shop, Bill McHenry did a couple of impromptu concerts among the bottles.

And then a bottle of bubbly on the deck at the Cockatoo in Sunset--because there is always something to celebrate! Among other things this week, it was my third anniversary as Sarah Pebworth, innkeeper at the Blue Hill Inn!

If your summer isn't delighting you, come see us. We can surely help.

And summer comes on with a bang!

So much to tell you about! Taking my responsibility as the innkeeper in the know very seriously, I've been eating out... Buck's at Buck's Harbor, the new BoatYard Grill here in Blue Hill, another trip to El El Frijoles to try their Sunday lobster special, take out from the Fish Net, dinner at Barncastle (and they have a pool table and Ms. Pacman game),
even treats from the Black Dinah Cafe on Isle au Haut! And I inaugurated the new room at Maxx's Blue Hill Wine Shop!

You know I've always loved Maxx--did you know he plays the cello?--and think the Blue Hill Wine Shop is amazing. But now! Now, you can get fabulous cheeses and pastas and some sausages... And he will make you a coffee and you can get Tinder Hearth bread and some days it's a farm fury with produce from David's Folly, Elliot Coleman's Four Season Farm, or Living Branch! And he has a puppy who might be in residence on the day you drop by, too. She's Tansy and very dear. (The secret to having a quick visit to the wine shop is to get someone other than Maxx to wait on you. If you have the time, though, Maxx is the king!)


I've sent many a guest out to the Black Dinah Cafe but hadn't been there myself until this past week. The mailboat out of Stonington has a varied schedule so we were able to eat breakfast at the inn and still get out and back in time to be the hors d'oeuvres serving innkeeper. On the island, we met a ranger who supplied us with maps, a bathroom, and a ride partway to the cafe (so much for my plan to burn a few calories on the stroll! still, many in my group were happy with his generosity). The cafe isn't far from the town landing but it's a wooded walk, not along the shore.
The cafe had exactly what we needed--a loaf of fresh bread, hot and cold chocolate, plenty of great coffee, scones, truffles, ice cream, gifts for friends back home, a game of Uno for the kids... All that plus co-owner Steve's great smile and a wave from the co-owner chocolate maker, Kate, from the kitchen. Another day, we will plan our day around a longer visit and a hike or bike across the island.

Dining at Buck's got us out to Buck's Harbor--so beautiful! Dinner was delicious--Thai mussels, Acadian jambalaya--chock-a-block full of seafood, and a flatiron steak with a lemon-caper sauce. The bread basket was so delicious I had no room for dessert.


Closer to town, the BoatYard Grill at Webbers' Cove BoatYard just opened last week. As luck would have it, we happened upon them on opening night and got to enjoy a steamed lobster, cooked just right, a Boatyard cheeseburger, and grilled skewers. Although all was tasty, I am still craving the ginger-soy marinated grilled tuna with soy wasabi dipping sauce. Mmmmmmm. They have a fun bar and the sunset view is great and, it's in the middle of a boatyard! Anneliese Riggall (remember her from the Wescott Forge?) and Matt Cousins are the hosts.

Another night we headed to the Barncastle, the perfect spot when you are tired of seafood and a sit down dinner in a pretty old building is in order. We were dining with a 14-year-old and there was a waiting list so we were thrilled to discover Ms. Packman in the pool room. Then we moved on to Backgammon, even taking the board to the table to finish our game. I always get the ribs and am always so pleased! The pizza is great, friends rave on the salads and the vegetarian chili, but I just keep ordering the ribs! Again, not a bit of room for dessert... Well, the teenager might have had pie, a la mode, and eaten every bite!

And then we happened past El El Frijoles yesterday and the car took us right in, somehow knowing that there would be an extra grilled lobster (really smart people call ahead and reserve theirs) just for us, and we had crab quesadillas and four kinds of salsas and even horchata! Lobsters are a Sunday special only. It never hurts to call ahead and see what's up at El El. You can also byob (a neighbor stopped by for his dinner with a six-pack in tow and tipped Michael with a beer!). Getting to say hey to Michele and Michael is the best, and we love steeping in the Mexican folk art and great vibe.

With all this great eating, it's a good thing we've had perfect weather for hiking out to Barred Island and swimming and kayaking. Flash in the Pans has been playing around and about so we've been to the street dances, too. And the first of the month always finds a contra dance at the town hall, right next door to the inn.

From the guest book: "What a wonderful trip--Sarah and her staff were amazing. They made it all so special--the best vacation ever--absolutely delightful--hate to go back to reality--the best" from Dallas, Texas "Thank you for a lovely stay. It was the perfect headquarters for our explorations--like coming home at the end of each day" from Nashville, Tennessee. "Absolutely the height of New England charm!" from Greene, New York.

I hope your summer is filled with wide smiles, too.

Prettiest Spring Ever in Blue Hill

So I write that it's the prettiest spring ever but I must confess my Aunt Jane has influenced me. She is one, each year at Thanksgiving, to proclaim it has been the best Thanksgiving ever. And every year, it's true.

The Blue Hill Farmer's Market is my Saturday routine. This morning, I grabbed my friend Nick on the way (he and his family are selling these amazing condos on Greene's Hill here in town. The prices start at an unbelievable $199,999). We grazed our way through the market--a fried egg sandwich from Lucy of Lucy's Granola (she makes them with sausage from one vendor at the market, eggs from another, greens from another), pastries and coffee from Millbrook Bakery (blueberry scones, mmmmmmm), samples of caramels from Bagaduce Farms, El El Frijoles salsa... I of course also shop--this week I came away with one of Chris Leigh's silk scarves!










Wait til you see it--amazing shades of greens and blues, a few subtle polka dots. She makes all sorts and colors. We had a lot of fun watching Amara eat a double chocolate chunk black raspberry ice cream sandwich from Millbrook. I love running into people I don't often see, including an old friend from Western Massachusetts (hi, Jill!) who was visiting her brother Eric who is married to Molly Blake who is my graphic designer (she rocks!). Eric meanwhile works with my friend Bob at the Brooklin Boat Yard. One of the joys of living in a small town is playing the connection game! I recently took some friends to Acadia and up Cadillac Mountain. You've heard me say Maine looks good, even in gray. Here are the pictures to prove it! One of the highlights of the trip was running into guests Ann and Kathryn from Virginia and Missouri at the top.

I hope your June is as beautiful and yummy. If not, come see us!

Most gorgeous May ever

I can't believe you aren't here! The inn opened for the season May 21 and has been dancing ever since. The lupine in the sideyard and along the roadside love this warm, sunny weather and might be ahead of schedule in terms of their June 18-20 festival. They still have a ways to go before they are in full bloom but look at how pretty they are with the birch by the garden shed.

Flash in the Pans will help us celebrate the perfect weather with a street dance at the town park tonight--first of the season. (Sample them here--though it's impossible to get the feel for an all-ages, outdoor, seaside dance party without being here, bouncing to the beat.)

From the guestbook, our very dear visitors have lavished praise upon us: "Never slept better"... "What a delightful treat! We enjoyed every single detail--the wonderful appetizers with wine, the exquisite king 4-poster bed, fireplace crackling in the room, clawfoot tub--ahh, how relaxing!" ... "Delicious food, great bed, great atmosphere, lovely hostess!"

Jeff the chef has started the season off deliciously well--this morning's brioche got rave reviews and I adored yesterday's smoked salmon quiche. And he made an apple butter I put on absolutely everything. And let's not even talk about the browned sugar cookies, the it's-not-too-late-to-have-a-happy-childhood graham crackers, the walnut brownies...

Gardener Jean has the outside looking spiffy. As she trims flowering bushes, she brings branches into the inn for vases. Even in the kitchen, we have lilacs and Japanese maples adorning the counter.

Last night was the first opening of the season at the Leighton Gallery, a mere two blocks from the inn. Judith Leighton is celebrating 30 years of having a fabulous gallery and representing amazing artists. The sculpture garden inspires and delights. Be sure to see it when you're in town next.

There's so much more to tell--boat trips, restaurants, the new men's clothing store--but I must get hors d'oeuvres out (the mushroom and Swiss mini pizzas smell heavenly and guests have really liked Le Colture Prosecco Fagher we've added to the wine list). If you're planning to come this summer, don't wait to make your reservation--so many dates are already booked.

Open House at the Blue Hill Inn

Spring continues to be a delight here on the coast of Maine. I haven't seen so many smiles since Black Dinah Chocolatiers were dipping truffles in the kitchen here. Your hardworking innkeeper has been dining out to test the waters--El El Frijoles, Whale's Rib, Table, C Shells, Bird Watcher's, Dennett's Wharf. We'll have the inside scoop for you when you ask for reservation suggestions. The photos are ones I took on the way to the Whale's Rib, which is at the Pilgrim's Inn on Deer Isle. The 20-minute drive really is this beautiful. I'm not sure what the schedule for the bridge work is but when cars have to wait it usually isn't long.

The full inn opens next week, Thursday, May 20. We have our annual open house the night before. If you're in the area, please stop by, 5-7 p.m. We'll have live music from the George Stevens Academy Varsity Jazz Band, delicious nibbles, and great company. During the quiet season we offer a continental breakfast in the Cape House but next week we start the full menu. Our blueberry pancakes, homemade granola and yogurt, an omelet, the poached eggs with the fire-roasted red peppers and chive flowers... And that amazing bacon Libby makes for us at Smith's Smokehouse. It's going to be a delicious summer once again.

Have you checked us out on Facebook? We're always posting about things happening in Blue Hill and the surrounding area.

We're looking forward to Wings, Waves & Woods, May 21-23, the annual birding festival with all sorts of events going on down on Deer Isle. We'll get you started with maps and birding lists.

If you're planning to come visit, make your reservations now. It's going to be a busy summer and lots of weekends are already booked up. We are running a spring special to encourage people to come earlier, stay a bit longer, and really relax--come for three nights but pay for two. Call us for the details. Here's to a blossom-filled spring.

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"Best Classic B&B in Maine"

We are doing the spring dance of joy here at the Blue Hill Inn because the latest Yankee Magazine proclaims us the "best classic B&B in Maine"! I blush to report they write, "Innkeeper Sarah Pebworth does everything right at this Federal gem, featuring three-course breakfasts and plentiful insider wisdom." They didn't have room to mention Jeff's cranberry sorbet, Matt's popovers, Jean's amazing lawn care and handy-woman-ness, Bonnie's expert control over the housekeeping, and the able assistance of Sue, Elizabeth, Ellie, Kaiya, Keira, Susan, Kelly, Heather, Emily, Maura, and others, many of whom will be here this season to welcome you back to the Blue Hill Inn. See you soon!

Yes, she's talking about sticky buns, again!

When I look back over the 2009 season, one of the food highlights has to be discovering a sticky bun recipe. Before finding my own way, I would buy a sticky bun from Millbrook Bakery at the farmer’s market each Saturday. I was hooked, I was dependent, so much so that for my birthday in August, I had Jill (the person wearing the baker’s hat at Millbrook) bring me enough for all the guests and the staff and the birthday girl. Then I discovered the Barefoot Contessa’s recipe. A key ingredient? Frozen puff pastry! Now, with a quick trip to your grocery store, you, too, can dazzle your guests—or just your family—with gooey, heavenly sticky buns. They are so rapturously delicious, two guests created a Facebook photo essay about their experience. Thanks again, Pat and Pam!

Speaking of Facebook, have you become a fan of the inn yet? I have great fun making more frequent updates. I even made a wee video of the beach and fog horn at Barred Island so I could share it with you!

Spring brought magnolia blossoms so early this year--town is gorgeous with forsythia and bulbs and green! Come see for yourself!


Pecan Sticky Buns from the Blue Hill Inn

Makes 12 larger or 14 slightly smaller buns

Topping
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
½ cup pecans (or 24-28 halves)

Filling
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup pecans, chopped fine (or, if you really like raisins, use raisins, or both)

2 sheets frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled

Preheat oven to 400 degrees. Line a cookie sheet pan with parchment paper. Place standard muffin tin(s) on the paper-lined sheet.
With an electric mixer or food processor, combine the 12 tablespoons butter and 1/3 cup brown sugar. Divide into muffin tins (approximately one tablespoon in each). Distribute pecans on top of the sugar-butter mixture (place pecan halves upside down so when the sticky buns are right side up the pecans will look lovely).
Mix together the remaining brown sugar, cinnamon, and pecans, and set aside.
Place the puff pastry, with the longer side toward you, on a floured surface (or keep the nonstick paper on). Brush the whole top of the sheet with half the melted butter. By paying attention to the edge closest to you, you will ensure the center of the sticky bun is especially heavenly. Distribute half the filling over the entire surface—don’t forget that edge closest to you! Starting with that edge, roll the pastry up snugly like a jellyroll around the filling, ending with the seam side down. Slice the roll into 6 or 7 equal portions. Place each piece, with the flattest spiral side up, into one of the muffin cups. Repeat with the second puff pastry sheet.
Bake for 30 minutes or until the sticky buns are golden to dark brown on top and firm to the touch. The butter may bubble over the sides of the muffin tin. Remove from the oven and allow to cool for 5 minutes only, then invert the buns on to the parchment paper that you placed under the muffin tin. I do this with a spoon in one hand to ease out any filling that may want to stay behind.
Serve. Prepare for oohs and ahhs!

Adapted from Ina Garten’s recipe

An Early Spring in Blue Hill

I still have to pinch myself--I get to live here! "Were you born in Maine?" "No, but I got here just as quick as I could."

We had sunshine and temps in the low 40s the other day--a great excuse to head to Brooklin. I hadn't been to the Morning Moon Cafe in ages and I took a friend who hadn't yet been to the Cave.

The Moon is for sale--and if it doesn't sell by May, they say it will close. Here is your chance to own a cafe! It comes with a four-bedroom house--all for $485,000. Brooklin is such a dear town--EB White used to call it home and now his grandson runs one of the local boatyards. The Cave is a new business, filled with decadence. I'm addicted to their caper butter. Laura, the proprietor, puts out too many samples. I could resist the smoked cheddar but did try the chocolate drizzled popcorn--too delicious! Her shop has wine, cheese, sweets, gifts, beautiful cutting boards, artwork, and Caroline Mayher's pottery (the joke is that she and her husband are the "mayors" of Brooklin).

I met another friend at Jonathon Chase's Buck's Harbor Market in Brooksville. The chowder was yummy and the market has all sorts of treats to take home with you. And it's almost kid time--Sunset Acres Farms has an "open farm" during the spring, with three bottle feeding times a day!

Have you become a fan of the Blue Hill Inn on Facebook?! Now you can post a picture or a comment and I can give you more casual notes on the happenings at the inn. A dear guest sent me a photo essay about making our sticky buns--check it out. You can also befriend the Blue Hill Wine Shop, Black Dinah Chocolatiers, El El Frijoles, The Cave, and Table!

Guests have been happily coming in and out and making lots of calls about the summer. If you have been planning on coming but haven't got around to calling--call now! Brides and birthdays and photo shoots--we have many many weekends all booked up.

You know how I love my winter reading. I visited the Maine authors section at the Blue Hill Library (have I mentioned they now sell coffee?! I love our library) and brought home an arm full. I just finished The Dead Cat Bounce by Sarah Graves, which I thoroughly enjoyed. She wrote a series of books: "A Home Repair is Homicide Mystery". As I do a fair amount of Inn repair, I can relate! With all the great weather we've been having, I'll hardly have enough winter to get far into her books. I'm not complaining; no one is. At the post office, at the town hall, at the library, at the cafes, we're all smiles. I hope your spring is wondrous as well!

An early Valentine

I know it is only January, and mid-month at that but I am, as they say, feeling the love. (And wishing happy birthday to my brother George who took his hospitality inclination to Whitetail Bluff Camp and Resort, a fun campground and bar and grill they started in southwestern Wisconsin).

I had heard that Cullen from Fairwinds Florist, our local flower girl and purveyor of many things gorgeous, had her picture in February's Martha Stewart Living magazine. So I found myself paging through the glossy celebration of red hearts and deliciousness. And, turning corners down on lots of pages, before even getting to the lovely article that focuses on Black Dinah Chocolatiers.
During the season, the inn is a playground for new recipes, pretty flower arrangements, and hospitality adventures. The quiet season brings its charms--snowshoeing, reading books (just finished the Elegance of the Hedgehog; Juliet, Naked; and A Gate at the Stairs); and visiting restaurants (tried Finn's in Ellsworth--get the artichoke appetizer, the Mache Bistro in Bar Harbor--I'm still melting over the beef bourguignon). But I apparently was hungry for some entertainment on entertaining so you might see me whipping up some glittered roses (page 41) or you might find a filigree heart on your waffle (page 39). For certain, though, you will find me praising Black Dinah Chocolatiers all the more.

Kate, the chocolate maker, led a class at the inn during the October Food and Wine Festival last year--the aromas! The oooooos and ahhhhhhhs from the guest-cum-apprentice chocolate makers (and the innkeeper). My tip, though? Don't be so cliche as to get your loved one chocolates for Valentine's Day; you will be dismissed as unoriginal and your amazingly fabulous gift of Black Dinah Chocolates will go under appreciated. Instead, choose to pamper your sweetie on Groundhog's Day, or perhaps the Ides of March, or even April Fool's Day ("Ha! You thought I didn't get you anything for Valentine's Day!"). One last tidbit about the mouthwatering candy Kate produces--the ingredients are so fresh that it makes no sense at all to save the box day after day waiting for the perfect time. They are meant to be savored right away. Mmmmmmm.