Which Way the Wind Blows
by Brooks MacDonald

Welcome to the latest edition of The Eye of the Hurricane.

Many, many things have happened since we last chatted in the early summer. It is very difficult to approach the writing of this little missive with the lightheartedness of past issues. But we feel it is more important than ever to let our loyal following know about all the good things and good times we all can continue to enjoy at our warm and cozy spots by the sea.

On the following pages, we'll fill you in on the special touches Lu is putting into her holiday sales both at Provisions and at our outlet shop in the new Kennebunkport restaurant. We'll have the dates for our winter/spring Wine Dinner Series in Perkins Cove and also for a short series in Dock Square this fall. Be sure to book early, as we know we'll be filling every seat for these tasty evenings well in advance.

Chef's Night has commenced in both eateries and continues to be a "Best buy on the coast of Maine." Details are inside. You'll also find our featured recipe - or should I say featured recipes. Dock Square's Pastry Chef Stacie Blouin's Autumn Baked Apples is sure to be a holiday favorite. Pan-Seared Yellowfin Tuna encrusted with mache and pine nuts and finished with a mandarin orange mascarpone (phew!) is a dish developed by Dan Moffat and his crew in Perkins Cove. It has received great reviews at both restaurants and will be a real crowd-pleaser at your dinner table.

We will report on what has been happening or what is going to happening in both the Port and Ogunquit, as well as the dates of some of the exciting things going on along the southern Maine coast this fall and winter.

It's always nice to see good friends in tough times, so stop by and see us soon. We could probably both use a lift.

And now this thought: Honest, decent, hard-working and caring people have allowed this country to grow and prosper for over 200 years. My bet is nothing that has happened - or will ever happen - can change that. There is no better place on earth. God bless the people that make this country what it is. God bless you. And God bless America.

Provisions in Perkins Cove & an Outlet Store on the Square!
by Lu MacDonald

Here it comes again - a shopper's and a retailer's dream: a reason to shop. (Not that some of us ever need a reason, mind you.) Even the president of the United States said we have to get out there and go shopping. The holidays are always my favorite time of the year, whether I'm shopping for my hubby, my family or my friends. (Not to say I don't shop for the "friend" I see in the mirror every once in while, too!)

Anyway, getting on to the shopping possibilities at Hurricane Provisions and our new outlet store in the Kennebunkport restaurant. We have received some new and fun Hurricane gear to supplement our constantly expanding inventory. I can't wait to hear what Brookie has to say about "expanding inventory," especially at this time of year.

In addition to a new line of shirts and sweatshirts, we have some very cool boat bags and, dare I say, very warm scarves and stadium blankets. Naturally, they all have the world-famous Hurricane logo on them. Each one is a conversation starter wherever discriminating travelers meet.

We have some great new toys for the wine collector on your list. And, yes, this year we will again be offering a 10-percent discount on all full-case wine purchases throughout the holiday season at Hurricane Provisions in Perkins Cove.

My very favorite holiday gift this season is the hand-painted lighthouse pepper mills by the very talented artist Brandy Cressey. There are only a limited number of these one-of-a-kind gifts, so you'll have to act quickly.

Our shop in Perkins Cove, Ogunquit, is open seven days a week through the holiday season. Our head sales associate, Ruth Johnson, will be behind the counter in Dock Square for the Christmas Prelude weekend in Kennebunkport. Stop by and see us. We'd love to wish you a "Happy Holidays!" in person.

On the Square
The News from Dock Square

The opening of our new Hurricane Restaurant in Dock Square, Kennebunkport, on June 6, marked a new era in our Hurricane family. To say we are very, very happy with how things went would be a huge understatement. We exceeded our expectations at every level - including the budget on our renovations! But it was worth every nickel. Even if we could do it over again, we wouldn't change a thing.

Eric Howton staffed our kitchen crew unbelievably well. Assembling the talented culinarians he did at the time of year we were getting ready to open was simply amazing. And best of all, the care with which he presents our food is simply unparalleled.

The food critics and media seemed to line up at the door as soon as we opened. Each and every one of them gave us rave reviews for our food, service and ambiance. It is always good to get recognition for the hard work and attention to detail that make a good restaurant great. We are very grateful, indeed.

In front-of-the-house news, our Bob Meserve handcrafted bar has turned into quite a local gathering spot. On opening night, Bob also erected our new oyster selection signboard, and then Mitch Matthews opened well over 150 of the tasty bivalves from our six regional selections. Since our opening tens of thousands of the delectable morsels have passed over our mahogany masterpiece. With over 60 different wines by the glass and some yummy locally brewed draught beers, David Allen and our bar staff have been hopping, indeed.

Here are just a few of the many reasons you should pay us a visit at Dock Square this fall and early winter:

• Live Jazz Brunch is served every Sunday from 11:30 a.m. to 3 p.m. We also offer our complete menu for Sunday Dinner all day, from 11:30 a.m. until 9:30 p.m.
• Chef's Night takes place every Monday from 5:30 p.m. until 9:30 p.m. Specially created appetizers and desserts are complimentary with the purchase of any entrée of your choice.
• Wine Dinners are scheduled for October 18th, November 1st & 15th. These five-course meals are served with specially selected wine paired with each course. The cost is $45 per person, tax and tip included. Reservations are a must for these very extraordinary evenings. Call 207-967-9111.
• Thanksgiving Dinner at Hurricane will be the new tradition on the Coast of Maine! Join us on November 22nd between 11:30 a.m. until 9:30 p.m., and leave the dishes to us.
• Christmas Prelude weekend is December 1st and 2nd.
• Hurricane, Dock Square, will be closing for a winter break on December 8th after dinner.

Keepin' Cozy in the Cove
The News from Perkins Cove

The news from Perkins Cove couldn't be better. When we undertook creating a new restaurant in Kennebunkport, we also made a stronger-than-ever commitment to our "Beautiful Place by the Sea" restaurant.

While opening our second restaurant, one of our primary concerns was to make sure our Perkins Cove location didn't suffer. And thanks to the wonderful people who manage and work in the Cove, we have been able to realize, and even exceed, our goal. Not only did they step up and do an excellent job in our absence, but they also assumed the responsibility of training most of the personnel we added for Dock Square.

A wise person once told me that in the restaurant business - or any business for that matter - you are only as good as the people with whom you surround yourself. It couldn't have been more true. Lu, Paul and I are extremely proud of our staff in Perkins Cove.

After two years at the helm, our restaurant manager Rido Doves will be leaving us later this fall. Rido has done a fine job and we will miss him. Rido's wife is a fashion designer, and they will be relocating to New York City so she can continue to further her career. We're sure wherever Rido lands he, too, will further his career. He's a very talented man and we are fortunate to have had the pleasure of working with him. We will be hiring his replacement later this fall. Is your résumé up to date?

Here are just a few of the many reasons you should find your way into Perkins Cove this fall and winter:

• Live Jazz Brunch is served every Sunday from 11:30 a.m. to 3 p.m. We also offer our complete menu for Sunday Dinner all day, from 11:30 a.m. until 9:30 p.m.
• Chef's Night takes place every Monday from 5:30 p.m. until 9:30 p.m. Specially created appetizers and desserts are complimentary with the purchase of any entrée of your choice.
• Thanksgiving Dinner at Hurricane will be the new tradition on the Coast of Maine! Join us on November 22nd between 11:30 a.m. until 9:30 p.m., and leave the dishes to us.
• Public Suppers begin on Tuesday, November 6th. We serve a specially priced, comfort-food menu in addition to our regular menu. Sort of an Early-Bird Special, but served until 9:30 p.m.
• Christmas by the Sea weekend is December 8th and 9th.
• Hurricane's annual Open House will take place on Sunday, December 9th at 6 p.m. in Ogunquit only. This is your one-and-only official invitation.
• Hurricane, Ogunquit, will be closing after dinner on January 1 for our annual winter maintenance period. We'll re-open for the 2002 season for lunch on January 18th.
• Wine Dinners are scheduled for January 17th & 31st; February 7th & 28th; March 14th & 28th and April 11th. These five-course meals are served with specially selected wine paired with each course. The cost is $45 per person, tax and tip included. Reservations are a must for these very extraordinary evenings. Call 207-646-6348.

PAN-SEARED YELLOWFIN TUNA (Serves 4)
Encrusted with mache and pine nuts and finished with a mandarin orange mascarpone

• 4 8-oz Yellowfin tuna steaks, 3/4 to 1 inch thick, trimmed
• 8 oz pine nuts, raw, rough chopped
• 2 oz mache, cut chiffonade style
• 1 cup Panko (Japanese bread crumbs, available at Asian markets)
• 4 oz butter
• 6 oz mascarpone cheese
• 3 oz mandarin orange segments, drained
• 1 cup all purpose flour
• 3 eggs
• 3 oz milk

Mix together mascarpone and well-drained mandarin orange and set aside.

Mix pine nuts, mache and Panko and place in a shallow pan.

Beat eggs and add milk to make an egg wash.

Dredge tuna in flour, dip in egg wash and then encrust on both sides with bread crumbs. Refrigerate for at least 1 hour.

Heat a heavy skillet over medium-high heat. Add butter. When butter has melted, add tuna and cook for 3 minutes on each side, or until golden brown. Serve with mandarin mascarpone.

AUTUMN BAKED APPLES (Serves 6)

• 6 large red baking apples (Rome Beauty, Cortland or Gala, for example)
• 1 lemon, juice and finely grated zest
• 3 tablespoons unsalted butter, softened
• 3 packed tablespoons dark brown sugar
• 1/4 cup dried currants
• 1/4 cup broken walnut pieces, toasted
• 6 3-inch whole cinnamon sticks
• 1/2 cup apple cider
• 1/2 cup dark rum (you may substitute a 1/2 cup or either cider or water to make a full cup of liquid)

Slice off about 1/4-inch of the top of each apple. Scoop out the seeds and core of the apple with a melon baller to make a pocket. Peel off about a 1/2-inch band of the apple's skin along the upper half of the apple with a vegetable peeler. Brush the peeled part and the interior of the apple with lemon juice.

In a small mixing bowl, combine the butter, lemon zest and sugar. Add the currants and nuts. Place some of the butter mixture and a cinnamon stick in each of the apples. Place the apples in an oven-proof baking dish, just large enough to hold the apples upright. Pour in the cider and rum; bake until the apple is tender, about 30 minutes. Baste the apples with the cider/rum mixture with a bulb baster, two or three times during baking.

Serve warm or at room temperature with softly whipped cream or vanilla or cinnamon ice cream.