Fall 1993

Which Way the Wind Blows
by Brooks MacDonald

With the leaves in full color, it's time to sit down and pen another newsletter, our third issue. Summer sure did fly by, didn't it? With summers like this one - both with the weather and the business we did - this town is aptly named "Beautiful Place By the Sea."

To reflect back on last summer, I must say how nice it is having fresh, local products delivered to our door each day. Bobby Mac bringing in a whole 200 lb. tuna fish drew crowds from the streets. And boy, did that sell fast! The job our friends at River Lily Farm did with local produce was just outstanding. Our commitment is to "fresh", and they really pulled through for us.

If I may, I would like to acknowledge and thank each and every one of our staff for their tremendous efforts this summer. Sometimes we forget our greatest assets, but our jobs are so much easier with the great people who work with us at Hurricane. So, to each and every one of them, a heartfelt thank you from both Luanne and myself. We couldn't and wouldn't want to do it without you all.

Now, to the season ahead. Lots and lots of exciting things to plan and implement for the "other" season: First, there are our weekly Tuesday night Public Suppers; our monthly Wine Dinner series; and a holiday season of private parties, including our own on December 12th, don't miss it! Then there is Valentine's Day in February and we celebrate St. Patrick's Day on March 12th. There's Easter, Patriot's Day Weekend, Mother's Day and, hey, wait a minute, I better get to work. We've got a lot to do this winter.

One word of caution: you'll encounter some minor (we hope) water and sewer construction as you try to get into Perkins Cove this season. As bad as it might look, a happy face and a warm spot will be waiting for you at the far end of the cove. We might be wearing hard hats, but "we'll keep a light on for ya."

My good friend Martha Griffin who, with her husband Rick, owns the Kennebunkport Inn, and I will once again be presenting our cooking school. For those who want some great hands-on experience cooking in a commercial kitchen call the Inn and inquire about the dates we have set for the coming winter. We conducted our first class over ten years ago, and although we do not profess to know everything, we've had plenty of practice in pulling rarebits out of hats. It's fun, join us. Who knows, you might even see Lu at a class!

OK, I'm off to find our Christmas decorations, the perfect tree and who-knows-what-else. The soup's on the stove, and hot. Stop by for a bowl. It'll warm your heart and mine.

Grilled Chicken Satay

• 1 cup lemon juice
• 1 cup soy sauce
• 6 tbls chopped garlic

Combine all ingredients.
Peanut Sauce:

• 4 tbls peanut butter
• 2 tbls butter
• 1/2 tbl crushed red pepper
• 2 tbls soy sauce
• 1 tbl lemon juice
• 1 tbl sugar
• 1/2 cup heavy cream

In a saucepan combine peanut butter, butter and red pepper over low heat. Heat until melted and bubbly. Add lemon juice, soy, and sugar. Heat thoroughly, stirring constantly. Whisk in cream in a steady stream.

Marinate boneless and skinless chicken breasts or thighs in marinade for 20-30 minutes. Char-grill until done and top with sauce. Serve with grilled orange slices, sliced French bread, and garnish with dry roasted peanuts.