Which Way the Wind Blows
by Brooks MacDonald

Wet is the only way you could describe the first half of our summer season here in Perkins Cove. It seemed every day was wet and gloomy and it sure made many of our summer vacationers gloomy as well. That's for sure. It reminded me of the vacation Lu and I took a couple of years ago in Arizona. It rained seven inches in seven days - in the desert, mind you. How is that suppose to happen? I'm sure our July guests were asking the same question. In any case, the sun came out and dried up all the rain and the itsy bitsy spider went #&*#~@*!!!...Wait a minute, I think I lost it there for a second.

The second half of the summer weather seemed to make up for the first half, and the good weather continued right into the fall. Right into hurricane season. We've seen some spectacular high tides and storm surges. Nerve-racking, but beautiful nonetheless.

As far as our summer season at Hurricane Restaurant was concerned, in a word: outstanding! Every night was a sellout. In some cases, we were selling out two to three weeks in advance for weekend nights.

To one and all, thank you so very much for all your patronage.To those of you who have been waiting for the lines to shorten and the parking to be more readily available, your season has now arrived. As we have said in the past, everyone likes to know when company is coming. When you do decide to pay us a visit, give us a call and we'll have a table waiting for you.

More to the subject at hand: letting you know what we have included in our eighth newsletter. We have the "must dates" for our social season, the season when we all seem to have the time to be a little more social. Lu has some big news about our latest expansion plans. There are also some great numbers from Paul, a recipe no kitchen should be without for our Creme Brulee, and another little tidbit from me.

So read on. I'll be the one in search of some new foul weather gear. Do you think chickens "wear fowl weather gear? Maybe they do at the Snug Harbor Farm. Stop by and check it out on your way to Kennebunkport. Who knows?

The Latest Tales of Lobster Tales

Some of you have asked how Lobster Tales is doing now the lobster bake season has come and gone, so here's the latest update:

We are proud to report that Downeast Books has purchased our publishing rights and will now be distributing our complete book of lobster cookery nationwide. When we first started this project, our mission was to try to bring a little publicity to our respective restaurants; maybe make a little money or at least break even. We never thought we would ever have national distribution. Needless to say, we are thrilled to have this prestigious publisher reprint and distribute our potboiler around the country.

It's been great fun appearing on television preparing recipes from our book - on WMUR Channel 9 in Manchester, NH. It's also been great fun meeting so many people who wanted to bring a copy of our book home with them after their summer vacations in Maine.

The most-often asked question seems to be, "Are you going to do a sequel?" Well, we've talked about Fish Tales, Pig Tales and a Whole Lot of Other Tales, but nothing has been decided as of this writing. You'll read it here first if we do take on another project. Anyone have any suggestions? Drake Hake, Private Chef, perhaps?

Hurricane Plans Major Expansion
by Luanne MacDonald

Five-and-a-half years ago, none of us would have ever dreamed how fortunate we have been here at Hurricane Restaurant. We have worked very hard and have been extremely lucky at the same time. Much of our success has come by being in the shop and focusing all our energies on our restaurant. For that reason, we have always said we would never, ever be expanding. We have always been very happy here in Perkins Cove and never thought we'd change.

"But," my mother-in-law June always said, "never is a very long time." And I guess she was right once again. When an opportunity presents itself, as it has, how could we say no?

So, it is with great pride - and a little "Oh, what the hell have we done now?" - we announce we will be opening our new shop, Hurricane Provisions, in the spring.

Located right next door to the restaurant, Hurricane Provisions will carry many of the products we use and sell here at Hurricane Restaurant. You'll be able to purchase "Hurricane Gear" - shirts, hats and logo-wear - and wait until you taste the great Maytag Blue Cheese we get from Iowa. How about a Fiestaware plate to serve it on? Wanna pick up more B.R. Cohn oil or vinegar? Anyway, you get the idea.

We're just getting started now, but I know by spring there will be a fun shop jam-packed with the products people have asked us about over the years. Brookie is already clamoring for shelf space for Lobster Tales. Stop by and see what else we're stocking right next door at Hurricane Provisions.

Ponderings On A Cold Summer Day
by Paul Brick

With another great summer season winding down here on the Coast of Maine, I look back and am amazed at the amount of food, wine and liquor that has crossed our tables and at the number of people who have passed through our doors this year. The sheer volume is truly astounding. It seemed like we never stopped prepping something. Some of the numbers are just incredible, especially for a 60-seat restaurant.

• One ton of locally caught bluefin tuna was cut, peppered and served in a variety of tasty ways.
• 82 kegs of fresh, Maine-made Sea Dog Windjammer Ale were poured.
• 3,300 pounds of filet mignon were butchered and grilled.
• 2,000 lamb racks were seasoned and roasted.
• 2,200 pounds of fresh-picked lobster meat ended up on over 6,000 bowls of lobster chowder.
• We served over 2,000 pound-and-a-half lobsters.

You may be wondering where I found the time to collect these numbers. And why. Well, it's mid-September; technically still summer, but pretty cold and raw right now. So, we have had a few minutes to catch our breath before the foliage fans start arriving. And the information technology we've installed keeps great track of just about everything.

I am looking forward to the fall with great anticipation as we introduce our new menus, new projects and new challenges. What wine shall we pair with A Study in Duck? Is Dr. Sorre a Doctor of Enology? How many people will study duck, anyway? Will there be a test? Stay tuned, there's a whole lot more fun still to come!

Cheers!

Crème Brulee

• 16 egg yolks
• 1 cup granulated sugar
• 1/4 cup vanilla extract
• 1 quart heavy cream
• 1 pint half-and-half

Beat egg yolks with an electric mixer (use the high setting) for 1 minute. Next, add the sugar and vanilla and beat for another minute on high.

Turn the setting on the mixer to low. Add the cream and the half-and-half and mix for about three minutes.

Pour mixture into a large glass bowl and set aside for one hour.

Skim foam from top of batter and then pour batter into individual 12-ounce baking dishes. Place dishes in a preheated water bath and bake for 50 minutes in 350 degree oven. Turn off oven after 50 minutes, but let the brulee sit in the oven for an additional hour.

To serve: Top brulee with a thin layer of brown sugar and brown under a broiler until it is well caramelized. Be careful not to burn it.