Which Way the Wind Blows
by Brooks MacDonald

What a summer on the coast of Maine! All the rain and cold weather we experienced in the spring gave way to what could arguably be called one of the best summers ever - weather-wise and business-wise. As I pen this, our tenth newsletter, we are proud to report we have experienced our busiest summer season on record. In a word, HUGE!

I'm even happier to report how well the Hurricane people performed. We have been blessed with an exceptional staff since day one, and they are the real reason behind our success here in Perkins Cove. You guys are the best, bar none!

I've been asked if business has started to slow at the restaurant yet. Although we are experiencing less traffic during the week, we are busier than ever booking entertainment for our Jazz Brunches, scheduling speakers and wineries to feature at our Wine Dinner Series, planning holiday parties for businesses and individuals and working on the long list of preparations that lead us into our "other" season. Can anyone please tell me how much jumbo shrimp we're going to need for our annual holiday party in December? Yeah, but are you sure that will be enough?

In this issue of The Eye, Lu is going to report on Hurricane Provisions, how the summer went and plans for some tasty holiday gift ideas. Paul has the schedule of our wine dinner series - call early because tables sell quickly. There's an update on our seasonal menu changes, a schedule of cool-weather events and our featured recipe: Roasted Haricot Verts and Golden Beet Salad with a Toasted Walnut and Clover Honey Dressing. Smack your lips and read on.

As we pack for our annual trip to Sugarloaf USA and the Gepetto's Golf Tournament to Benefit Nobody, I'll leave you with this quote from the legendary golfer Sam Snead: "If most people held their knife and fork like they do their golf club, they would starve."

I trust he never dined here. Hope you will soon.

OK, OK, More Awards for Our Wine Menu

We have just received word we will be honored again this year by Restaurant Hospitality Magazine at the 12th-Annual World of Food and Fine Festival at the Ritz Carlton in Laguna Niguel, California. This will be an exceptional opportunity for Paul and Ann to meet some of our peers from throughout the country and exchange ideas on food and wine. We'll report in more detail in future newsletters.

Preparations Performed at Provisions, Appropriately Reported
by Luanne MacDonald

Thanks to one and all for their support and patronage during our first summer of operation. It looks like we have a hit on our hands.

It seemed like it was next to impossible to keep our Land's End monogrammed golf shirts in stock. Sweatshirts seemed to fly out of here, even though the weather was in the 80's every day. I love people who know how to shop and plan ahead. I'm even happier to report that we've exceeded Brookie's projections, and we still have the entire fall and holiday season to go. I guess we showed him a thing or two about retail!

We've all been having a ball tasting the many samples sent to us from all over the country. Brookie and I are planning to attend the fancy food show in San Francisco in late February to explore even more. Have taste buds, will travel. In the meantime, drop by and see our expanding wine inventory, our latest clothing lines (the fleece jackets are to die for), the new product lines from Stonewall Kitchens and Private Harvest and the many otheruseful, tasty, fun and sensational culinary items that have found their way into our little shop - little only in the amount of space that we occupy.

Stop by for a sample of our Hurricane Wassail or hot spiced cider this fall and winter. Walking Ogunquit's Marginal Way has many rewards, and we've just come up with another.

Pickled Soft-Shell Crabs (Serves 6)

For the Salad:

• 1-1/2 lbs. fresh haricot verts (if unavailable, substitute green beans)
• 1/4 cup walnut oil
• 4 large golden beets
• 4 medium yellow tomatoes, cut into wedges

Preheat oven to 400 degrees.

Coat haricot verts with walnut oil, place on sheet pan and roast in a 400 degree oven for 8-11 minutes or until tender. Remove from oven and chill well.

Roast beets in 400 degree oven for 45 minutes; remove and let stand at room temperature for 1 hour. Peel and cut into 1/2-inch pieces and chill.

For the Toasted Walnut & Clover Honey Dressing:

• 1/3 cup walnut oil
• 1/3 cup cider vinegar
• 1/3 cup clover honey
• 2 shallots, fine dice
• 1 teaspoon dry mustard
• salt and pepper to taste
• 1/2 cup chopped walnuts for garnish

Combine all liquid ingredients and mix well. Add shallots, dry mustard, salt and pepper.

Arrange haricot verts evenly on top half of 6 plates in a fan design. Place even amounts of roasted beets on center of plate where haricot verts meet; on bottom half of plate, arrange tomato wedges. Lace the salad with even amounts of dressing and sprinkle with chopped walnuts.