Which Way the Wind Blows
by Brooks MacDonald

Wholly tomato! What a winter of storms and snow here on the coast of Maine. For that matter, along the whole East Coast. I'd have to say old man winter dealt his meanest blow by giving us that last storm in mid April. Uncle, already. Enough is enough, give us some spring and make it snappy.

On to the subject at hand, filling you in on what's been happening and what's going to lie happening here at Hurricane.

Aside from the weather, our winter season was by far the busiest we have ever experienced here in Perkins Cove. Maybe it was the wonderful article in Down East Magazine (April, 1996) or maybe it was Dean's marketing and advertising. I don't know, but I'm not going to complain, that's for sure. On most Saturdays, our tables were sold out for the evening by four o'clock. We hope that's an indication of a busy summer to come. If you're planning to join us for dinner this coming season, I strongly urge everyone to call for reservations so we don't disappoint. I hope this place will be mobbed this summer, but drop a quarter and all will be in order.

Enough silliness. This issue fills you in on the new menu Darci and Lu have designed and the new items Scott and his talented kitchen crew have cooked up. You'll also find some dates for summer fun; this issue's featured recipe - Penobscot Bay Mussels in a Wine Broth - and a little more talk about our cookbook, Lobster Tales. There is also an unofficial report on the fundraising effort for the Ogunquit Playhouse, a column where we recognize our "MVP" and a whole lot more.

Relax and read on. I'll get busy doing what I do best - and as some of you already know that doesn't include swinging a golf club. Until next time, I'm still the one trying to keep my head down.

And the MVP Award Goes To...
by Luanne MacDonald

On June 24th, Hurricane Restaurant will be celebrating its fifth birthday. Can you believe it? Many things come to mind when we look back at our first five years.

The National Restaurant Association says that eight-out-of-ten restaurants will fail in their first five years. It's hard to imagine anyone in his or her right mind would want to take that kind of risk. (If we make it until June 24th, will that prove my sanity?)

Brookie and I know how lucky we?ve been in the last five years. We've always felt we are only as good as the people with whom we surround ourselves. We've been blessed with a great staff. We've noted them in this newsletter (and elsewhere) in the past, but we can't say it often enough. Our employees make us look good. We only have to look around a little to find proof of that.

The other important part of our first five years has been you, our loyal patrons. The kind of encouragement you gave us when we started, and continue to give us today, has been key to our success. Your feedback is the only way we have of knowing how our ideas on food, wine and service are being received. I would hate to think where we would be today if you hadn?t been so kind to tell us what you thought. To each and every one of you ­ we extend a heartfelt thank-you for being our ?Most Valued Patrons.?

A Fine Wine Was Had by All
by Paul Brick

It's mid-April as I sit contemplating wine lists, drink lists, and summer menus. Outside the wind is blowing about 40 knots, the ocean is roiling and it?s snowing like mad. Ahhh, spring in Maine! Unpredictable, gloomy, and beautiful at the same time. It could be 70 degrees tomorrow. Just one more reason to be spending time in this special corner of the world.

But back to business. We've made some great changes on our menu for the upcoming season. That means another round of swirling, sniffing, and sipping to find just the right wines to complement the fabulous new items Scott and his crew have designed to tempt you with this summer.

With spring and summer come some lighter foods with big flavors. Some of the wines we are now tasting are sauvignon blancs, pouilly fumes, fume blancs and some semillon blends. Of course, some lighter style reds such as pinot noirs, syrahs and grenache will have to be tried, as well as soaves and pinot blancs. So many wines. So little time.

Don't forget we now print our wine list in-house. If your favorite didn't make it this time, it very well could in the near future. You'll just have to keep coming in to check.

I couldn?t write this little epistle without giving ourselves just one big pat on the back. We?re please to announce the Wine Spectator honored us again this year with and Award of Excellence for our wine list. It?s truly a great honor to be recognized by such a prominent publication two years in a row.

Cheers!

A Good Season for Wine List Awards

Many thanks to all of you for your support and purchase of our rapidly becoming best-selling cookbook, Lobster Tales. (It's already a best-seller at Hurricane and the Kennebunkport Inn.) Many of you have asked how things have been going, so here's a quick update. As you read this, details are being worked out for Brooks and Martha's first book tour. It isn't a national tour just yet, but a very large Left Coast gourmet kitchen store chain has asked us to appear in five of their New England locations this summer to sign and promote our book. As you can well imagine, we're extremely excited. Who knows? Maybe we'll be in your town in the very near future. Until then, just call the Kennebunkport Inn or Hurricane, and we'll be happy to send you a copy just in time for your summer clambake. Eat more lobster. A lot of our livelihoods depend on it.

Penobscot Bay Mussels (Serves 4)

• 2 pounds fresh Penobscot (or other Maine) mussels
• 1 medium onion, diced
• 1 large tomato, seeded and diced
• 2 tablespoons capers
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 1 cup white wine
• 4 leaves fresh basil, sliced thinly or chiffonade

Rinse and debeard mussels, discarding any with open shells.

Place oil and butter in a large saute pan and place over medium heat until butter has melted. Add onion and saute until transparent.

Add the remaining ingredients (except the basil). Cover and cook over medium-high heat for 8 minutes, or until all the shells have opened.

Add basil and stir, until it has wilted. Divide mussels into 4 bowls, top with broth and serve with lots of crusty bread for dipping.