Which Way the Wind Blows
by Brooks MacDonald

Who'da thunk it? Just when the sun comes out and the golf course gets dry, it's time to pen another newsletter. I guess all that cold and damp summer weather was bound to make for an outstanding fall, and Mother Nature didn't disappoint us. Fortunately for Hurricane, the dreary summer didn't affect the number of people wanting to dine with us. It was a very busy season.

Let me start by explaining why you haven't received one of these little missives in your mailbox for a while. We bit the big byte bullet and have jacked into the high-tech world. So, now our newsletters will be available on line. We'll explain how you can get all four annual issues later in this letter.

In other news, Hurricaneis going to be featured in some very exciting - we think - places this coming spring. First, Home Cooking Magazine paid us a visit this summer. It's a great new publication from the people at Better Homes & Gardens. You really should pick up a copy. It seems they were doing a story on the cookbook the Ogunquit Playhouse published a couple years ago. They tried the Lobster Lasagna recipe Martha Griffin and I had submitted, and they liked it enough to want to come and take a peek for themselves. You'll see Yours Truly being attacked by man-eating lobsters in the spring issue.

We also had a visit from the wonderful people at Better Homes & Gardens Television, who came to film a segment about Maine lobster and our book, Lobster Tales. Imagine how nervous I was with lights, camera and action! - not to mention make-up artists, producers, directors and the rest of the nine-person staff. Thanks to their wonderful host, Jeanette Trompeter, and a great production staff, the two days of filming the segment here on the Maine coast were relaxing (sort of) and fun filled (definitely). Check your local listings for times and be sure to tune in the first weekend in May to see the steamy results of our lobster af-fare.

Elsewhere in this letter you'll find information about our hours of operation now that the "other" season has arrived. Paul will pore over our wine program. We're also announcing the dates of our oh-so-popular Wine Dinner Series. Lu will tell you about a great holiday sale at Provisions. This issue's featured recipe that will probably surprise no one. (Hint: It caught the eye of a major magazine.) We'll also disclose the dates in January we will be closing for our annual paint, polish and purge.

Until the next cyberspace issue this winter, I leave you with these thoughts: Sometimes rumors are just that - rumors. Sometimes they're not. Are we planning to be here on Perkins Cove in the future? Absolutely! Are we looking at a new venture up, or for that matter, down the road? You betcha! You'll just have to watch our web site for more details. Did you ever know an idle rumor that remained idle?

Perfectly Packaged Provisions
by Luanne MacDonald

We're gearing up for another sparkling holiday shopping season at Provisions. But first a little history.

This past summer saw us selling record amounts of everything at our little shop next to that very busy restaurant. What really amazed us was the amount of wine people purchased to bring home with them. It seems we cellar some wines that are not available elsewhere.

Not to miss a sales opportunity - and to have a little fun along the way - we will be having a wine sale during the entire holiday shopping season. We will be featuring pour-tastic prices on selected wines for your special celebrations. As always, you'll receive an additional 10% off all full case purchases. To further tempt you into Perkins Cove, we'll be happy to check the availability of any wine you might not be able to get at your local shop. If it's something we can find, it can be in your cellar - or better yet - in your glass this winter.

In addition, we're offering discounts on selected food and gift items throughout the season. Provisions will be Santa's best elf for your holidays. Simply email us at hurricane@perkinscove.com.

Happy holidays from all of us at Provisions. We hope to see you soon.

We be a e-Biz now!
by Brooks MacDonald

With the invaluable assistance of our very talented web designer, Travis Ferland of Coastal Visions Design, we have added to and updated our spot on the www.

In addition to being able to digest our daily lunch, dinner and dessert menus, you will now be able to access our newsletters, past and present. We hope to be publishing newsletters four times per year, but only two - fall and spring - will be sent via U.S. Post. The other two - summer and winter - will only be available only on our web site, www.perkinscove.com.

You'll also have the opportunity to have Lu check on the availability of limited production wines, to shop at Provisions for the holidays and beyond and to solicit the Hurricane chefs for recipes and cooking tips. You'll be able to ask Woz what fruit he's using for the Finlandia jars this week or what the new best-selling drink is and - better yet - how to make it.

You'll even be able to make reservations at you're favorite little restaurant by the sea. Welcome to the new millennium. Check us out at our site www.perkinscove.com.

A Changing of the Seasons
or, better yet...
Things to Do When There's Nothing to Do

• October 15 to May 6: Hurricane Sunday Jazz Brunch Series, 11:30 a.m. until 3 p.m. Our regular dinner menu will also be available throughout the day and evening.
• October 30 to April 9: Monday night is Chef's Night at Hurricane. For the price of your entrée, you'll receive a salad, plus a featured complimentary appetizer and desert.
• October 30 to April 10: Tuesday is Public Supper Night at Hurricane. Choose from four "old fashioned" suppers, all priced at $7.
• December 1-3: Kennebunkport's Christmas Prelude
• December 8-10: Ogunquit's Christmas by the Sea
• December 10: The Hurricane Annual Open House opens at 6 p.m. This is your official invitation.
• We will be closing after dinner on January 1, 2001 for our annual polish, paint and purge. We hope to be open again for the Martin Luther King holiday weekend.
• Hurricane will be hosting our now infamous wine dinners once again this winter. We are also holding the price line at $45.
  The dates are:
  • January 18
  • February 1 & 15
  • March 1 , 15 , and 29
  • April 12
  • February 14: Valentine's Day will feature a special hearts-day menu. We always sell out, so be sure to call early for reservations!
  • April 15: Easter Sunday Dinner will be served from 11:30 a.m. until 10:30 p.m.
  • May 13: Mother's Day will feature a special dinner menu to honor mom on her very own special day from 11:30 a.m. until 9:30 p.m.

Pour Moi!
by Paul Brick

With the holiday season fast approaching, it's time to start thinking about special wines for friends and family. As we've expanded our holiday-season wine list for Provisions and Hurricane, we've come across some tasty ideas and opportunities. So, with glass in hand, let me recommend some great choices for both holiday gift-giving and holiday entertaining - either here at the restaurant or at home.

Three stellar sparkling wines coming our way are: Perrier-Jouët Fleur, that great Champagne with the hand-painted bottle; Veuve Clicquot Yellow Label; and Le Grande Dame, which will only be available for a short period.

A great white wine find this year has been Chalk Hill Pinot Gris, a fav among our servers. Silverado Chardonnay, Limited Reserve and, of course, Fess Parker American Tradition Reserve Chardonnay are just some of the other notable whites.

A number of tremendous reds are available on a very limited basis. We are in possession of two magnums of Dominus, which we could make available at the restaurant or store. Ferrari Carano Tresor is back, and if you haven't had the opportunity to try this tremendous Bordeaux style blend do yourself a flavor. Now's your chance to try the Robert Mondavi Reserve Cabernet - it's not very often we see this great Napa Cab. Plus, our annual allocation of Opus has arrived and is pouring out the door. Hurry in if you need this wine to complete your vertical.

These are just a few suggestions of wines we found to be especially festive. If you're looking for one of your favorites, give us a call or email us at hurricane@perkinscove.com and we'll see what we can do.

Thanks to The Wine Spectator for recognizing our efforts on our wine program with another "Award of Excellence" for the seventh year in a row.

One final thought. We just read the US is ranked fourth in the world in wine consumption. We're doing our part to become #1. We hope you are, too.

Salute!

Lobster Lasagna with Fresh Asparagus (Serves 8)

• 2 pounds asparagus, trimmed
• 3 tablespoons olive oil
• salt and pepper to taste
• 6 8-inch squares no-boil lasagna noodles
• 4 tablespoons (1/2 stick) butter
• 2 cups chicken stock
• 12 ounces Brie cheese, peeled and chopped
• 1/4 cup cup sherry
• 12 ounces fresh picked lobster meat (sometimes more is better - especially in this case)
• 1 pound tomatoes, sliced
• 1 1/3 cups freshly grated Parmesan cheese

1. Preheat oven to 500 degrees.

2. In a shallow baking pan, toss the asparagus with olive oil, coating each spear well. Roast them in the preheated oven for 5 to 10 minutes until they are crisp, but tender. Sprinkle with salt and pepper and let cool. Cut into 2-inch pieces and reserve. Reduce oven heat to 400 degrees.

3. In a large bowl of cold water, let the lasagna squares soak for 15 minutes to soften.

4. In a saucepan, melt butter and add flour. Cook over low heat, stirring for 3 minutes. Add the chicken stock in a slow, steady stream and whisk until thickened. Add one-third of the Brie and whisk until melted and smooth. Repeat the process until all the Brie is used, then add the sherry and adjust the seasonings. Set aside.

To Assemble

1. Drain lasagna and place one square in each of the two well-greased 8-inch square baking pans.

2. Spread a thin layer of sauce (about 1/2 cup) over each lasagna noodle. Top with one-quarter of the amounts of the asparagus, tomato slices and lobster. Sprinkle with Parmesan cheese. Place another square of lasagna in each pan, and repeat the process. Top each pan with a third square of lasagna and the remaining sauce and cheese.

3. Bake lasagna in a 400-degree oven for 20 to 30 minutes, or until golden brown and bubbling. Remove from oven and let stand for 10 minutes before serving. Don't forget to pour a really good wine to go with it!