Which Way the Wind Blows
by Brooks MacDonald

Weird isn't it, how quickly the summer season comes and goes along the Maine coast. It seems like it was just the other day that I was sitting here writing our summer newsletter. As they say, who ever "they" are, time flies when you're having a good time. We were extraordinarily busy this summer, and that surely makes for a good time around here. It seems hard to believe that we sold out all of our seatings as many times as we did this year - sometimes three or four days in advance. Thank you one and all. It was our best season yet.

Now its time to plan for the "other" season and all the goings-on that happen when the golf course is covered with that white stuff.

In our fifth newsletter, we're going to fill you in on our planned activities for the coming year and a little bit more.

We were thrilled to learn that we have won the Wine Spectator "Award of Excellence," a worldwide competition among restuarants on the quality of their wine list and commitment to wine service. We made our commitment to wine and wine service over three years ago, and it's always nice when someone takes notice.

Also in this issue, you'll find out about the new items on our lunch and dinner menus, which are already in place as I write this in the middle of October. Some kind of record for us, I think. Chef Steve Steeves has done a wonderful job coming up with some new and innovative menu items, and I'm sure you're going to love them.

There is also information about Public Suppers, Sunday Jazz Brunch, Wine Dinners, Special Holidays, and the like. As I've said in the past, summer might feature more people, but it seems we work harder and have more fun in the winter with all our activities.

We've also chosen to recognize some of our behind-the-scenes support staff. They do a great job and sometimes don't get the recognition the rest of us get.

Well, I guess I better finish this up. Lu and I are off to Sugarloaf for one more round... the only question is, will it be at the golf course or at Geppetos? For us, I hope it's the former. For Lloyd and Tiger, I hope it's the latter.

Stop by and sea us on Perkins Cove this fall and winter. We're the ones with the lights on.

Record Breaking Year - You Bettcha!
by Luanne MacDonald

Records were made to be broken, and that certainly applies here at Hurricane. From the end of May right through now, we have virtually sold out every night. We can hardly believe it, but it's true. To those of you who called and couldn't get the day or time you wanted, our heartfelt apologies. I know it sounds silly to apologize for being busy, but...! In any event, when you think you would like to pay us a visit, please call ahead. It might be the "other season", but we want to have your table ready when you arrive. Hey, we all like to know when company's coming.

Hurricane Wins Wine List Awards

In our last newsletter, we mentioned we were entering our modest wine list in the Wine Spectator "Award of Excellence" competition. We are very proud to announce the Hurricane has received one of the 331 awards made worldwide this year.

If you're judged by the company you keep, we are thrilled to be included with these other great restaurants:

Ben Bensons & Arcadia - New York Louis' Charleston Grill - South Carolina The Four Seasons in Philadelphia & Hawaii Mr. B's Bistro - New Orleans Highlands Inn - Carmel Maxaluna Tuscan Grill - Boca Raton Rubicon - San Francisco

The Hurricane has also received a "Merit Award" from Restaurant Hospitality magazine in the "1994 best Wine List - Short Category."

Deviled Maine Lobster Cakes with Fresh Tomato and Cilantro Salsa

• 1 lb. fresh Maine lobster meat
• 1 tbl. green peppers, diced
• 1 small white onion, diced
• 1 tbl. red bell pepper, diced
• 2 tbl. celery, diced
• 4 cups fresh bread crumbs (packaged won't work)
• 1 tsp. black pepper
• 1/2 tsp. salt
• 4 drops (or to taste) Tabasco Sauce
• 1/2 cup butter, melted
• 1 egg

Saute vegetables until transparent. Add herbs and seasonings. Mix in bread crumbs, lobster, eggs and butter. Form into 1 oz. patties and refrigerate until ready for use. May be done one day in advance. Melt butter in skillet, and brown cakes on both sides.

Serve with Fresh Tomato Salso, and garnish with a fresh sprig of cilantro and a lemon wedge.

For the Fresh Tomato Salsa:

• 3/4 cup plum tomatoes, diced
• 1 tbl. minced fresh cilantro
• 2 tbl. celery, diced
• 1/4 cup red onion, diced
• 2 tbl. green pepper, diced
• 2 scallions (white and green), diced
• 1/4 tsp. salt
• 1/4 tsp. prepared horseradish
• 1/4 tsp. white vinegar
• 1 tsp. granulated sugar
• 1 tsp. Worcestershire sauce
• 1 jalapeno pepper, seeded and finely diced

Mix all ingredients and refrigerate overnight in a plastic container to mull flavors.