Without a doubt, I think it is fair to say that some of the finest chefs and producers in Maine were gathered round the tables in the Hartstone Inn’s dining room last night. For so long I have talked  (raved actually) about my various farmer and chef friends to each other and finally was able to get them (most of them anyway) together for a meal. The visual variety of food on display kept everyone going back for seconds, and in some cases thirds. We did have small plates, such a smart move for those who do not want to feel guilty about going back for more. Michael’s sushi and pot stickers were complimented by Margaret’s chevre and homemade crackers, Brian’s quesadillas, Nancy’s shrimp ceviche and Lani’s salad with Maine shrimp, Texas pink grapefruit, avocado and dijon dressing.  I never even got to try what Kerry brought!  Sean and Heather treated everyone to their honey and wine.  We sat, filled our bellies with delicious food, told stories (some had us bent over tears streaming down our faces they were so funny) and talked about our travels (Nancy is headed to Sicily and Heather to Paris then Australia). It was exactly what we needed.  Before everyone headed out into the bitter cold Annie brought out her Carrot Cake with Pineapple and Black Pepper and Chocolate Tart with Toasted Coconut and Sea Salt. I think it is fair to say that chocolate tart may well be the best dessert I have ever had, yes Molly even better than your cookies (though I still daydream about them).  I loved the perfect combination of salty and sweet. Note to Annie when you read this ALL I WANT FOR MY BIRTHDAY IS ONE OF THOSE TARTS!!!

How I even had room for the meal is beyond me considering I started snacking on Michael’s Black Pepper Almonds as soon as he put them on the counter. See I am not a big almond person. I really only like them in granola or when covered in chocolate. Well, I mean really isn’t just about anything edible with chocolate!?  So you know when you sort of unthinkingly put your hand in a bowl of nuts and just start munching. Well I did that and then the experience became one of those “a ha” moments when I repositioned myself within closer reach of the bowl. Michael was sweet enough to give me the recipe (in his first cookbook Signature Recipes from an Elegant Maine Inn). As Julia Child, who dined at the inn during her time in Maine, would say “bon appetit” my friends!!!

Black Pepper Almonds

1 Tbsp table-grind black pepper
2 tsp kosher salt
3/4 c, plus 1 tsp unsalted butter
3/4 c brown sugar, firmly packed
4 tsp water
2 1/2 c whole almonds

Preheat the oven to 350.  Line a baking sheet with foil and lightly butter the foil with the 1 tsp of butter. Mix the black pepper an salt together in a small bowl.  Melt the remaining 1/4 c butter in a large nonstick skillet over medium-low heat. Add the sugar and 4 tsp water; stir until sugar disolves. ad the almonds; toss to coat. Cook over medium heat until syrup thickens and the almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of the pepper mixture over the almonds. Transfer the almonds to the lined baking sheet, using a metal spatula to quickly separate the almonds. Sprinkle the remaining pepper mixture over the nuts. Bake until deep golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool.  Store in an airtight container at room temperature for up to 1 week.

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