Which Way the Wind Blows
by Brooks MacDonald

Well, it's that time of year again. Our wonderful summer season kicked off with three weeks of rain, but then evolved into a lovely piece of work. So far, the fall weatheris traditional - warm days, cool nights with an occasional bit o' fog on the Cove.

And now it's time to ponder what Mother Nature might have in store for us this winter. From what I've been reading in the Farmer's Almanac, it could be very interesting. Let's hope the farmer is a little off this year. For that matter, let's hope he's a lot off! As we enter one of our favorite seasons on Perkins Cove - lots of parking - we have much news since we last chatted in late May.

Paul Brick is going to fill us in on the dates of our now famous Hurricane Wine Dinner series. This will be the eighth year we've hosted these Thursday night pour-fests, and we look forward to them more and more each year. This year's series will feature both new surprises and some old friends.

You'll find an item about our new approach to Sunday Brunch and Sunday Dinner at Hurricane. We'll also preview the new dishes that will appear on our fall menu, our seasonal hours of operation and plans for the holidays and beyond.

In this issue's featured recipe, we bring back a long-time favorite of years past, Skewered Chicken Satay. I'm sure many of you remember the dish. With this recipe, we have refashioned it to achieve Can't-Do-Without status in your recipe box.

I cannot fail to mention Lu has provisioned Hurricane Provisions - that amazing little gift shop next door - for the upcoming holiday gift season. You'll find a wonderful selection of attractive baskets, fancy foods, tasty wines and champagnes and a host of other goodies for your gift-giving plans. Provisions sure makes my holiday gift shopping easy! It will yours, too.

Finally, we would like to thank the Hurricane staff, our many friends and customers and especially our purveyors for your generous donations toward the Rally for a Cure golf tournament Lu helped organize this summer. We consider ourselves very lucky to be able to call on you and to have you respond so generously. To each of you, we offer a much deserved and heartfelt thank-you for your help with this event that is so important to us. You are the best. Until next time - and that will be sooner rather than later - I'll leave you with this thought: A hungry belly and a full belly do not walk the same path. May your path lead you to the Hurricane Restaurant this fall. We fill hungry bellies!

1999 Hurricane Wine Dinner Series Almost Ready to Uncork
by Paul Brick

Here we go again! It seems like we just hosted the Wine Dinner with Malcolm Jones of Ausvin - it's hard to believe it was back in April. But we've set the dates for 1999 and have already lined up some great wineries.

Of course, our perennial favorites Mimi Giamarino and Pete Emery will be returning. Ed and Judy Mansing will be back this year showcasing some fine Burgundian wines from Kermit Lynch.

M.S. Walker will be also be returning this year, following a brief hiatus. Gary Shaw will be tasting some of Eric Soloman's great wines imported from Provence. Soloman is a well-respected importer of limited production vintages from the South of France, who personally knows each and every winemaker he represents and only imports vintages he deems exceptional.

I will be firming up dates with wineries within the next few weeks. You'll find complete details in our next newsletter. Don't hesitate to call for more information or to make reservations. You know how quickly we sell out.

And now, please excuse me while I swirl!

Perfectly Packaged by Hurricane Provisions
by Luanne MacDonald

The biggest retail season of the year is quickly approaching Hurricane Provisions - our tasty little gift shop right next door - and I must say I feel ready with the massive selection of beautiful gift baskets we're ordering for this year's holiday season. Last year Brookie was overheard saying, "We've got more baskets on hand than we do bottles of wine!" (We cellar about 2,500 bottles, but we know how he likes to exaggerate.) We still had to reorder baskets during last season. This year, I'm happy to report we'll have baskets aplenty.

Provisions has already received a number of holiday orders from our corporate accounts. We can provide a variety of sizes and price ranges. We'll create one just right for hard-working employees, special customers, vendors who have gone above and beyond the call of duty and even hard-to-impress family and friends. We can also arrange for delivery by Santa Claus. (We know Santa's UPS account number.)

We're very excited about another fine season of packaging fine wines, fancy foods, fun apparel and festive holiday cheer - there are my husband's "f" words again.

Call me at 207-646-6348. Together we can make all our holidays less stressful.

A glass of bubbly anyone?

Have Chefs, Will Travel

The Hurricane is very proud to have been invited to participate in the Whip & Spoon Chef's Table cooking classes in November.

On November 2nd, Chef Dan Moffat and his staff are planning a very informative and dazzlingly delicious class, in which they'll be preparing some of the dishes we feature here at Hurricane.

On November 5th, Martha Griffin and Brooks MacDonald will be cooking from their co-authored book, Lobster Tales. Both would be happy to personalize any copies you purchase that evening. (What a great Christmas gift idea! Nudge, nudge, wink, wink.)

Classes are from 6 p.m. to 8 p.m. Space is limited, so call the Whip & Spoon in Portland for reservations soon at 207-774-6262. We hope to see you all in aprons. Don't bother to bring an apple for the teachers, they will have plenty of tasty things to eat.

Skewered Chicken Satay with a Spicy Peanut Sauce (Serves 8 - appetizer portions)

For the Marinade:

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

Combine all ingredients and pour over skewered chicken. Marinate under refrigeration for 20 to 30 minutes. (Any longer and the soy sauce will make them a little too salty.)

For the Spicy Peanut Sauce:

• 4 tablespoons peanut butter
• 2 tablespoons butter
• 1/2 tablespoon crushed red pepper (use more if you like)
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar
• 1/2 cup heavy cream

In a saucepan, combine peanut butter, butter and red pepper. Heat over low heat until the peanut butter has melted and starts to bubble. Whisk until smooth and add the soy sauce, lemon juice and sugar. After heating thoroughly, whisk in heavy cream in a slow steady stream.

Presentation:

Char-grill chicken for about three minutes on each side. Place on small plates and cover with sauce. Serve with crusty French bread and garnish with dry-roasted peanuts.