Which Way the Wind Blows
by Brooks MacDonald

Well, I suppose many of you have been checking your mailbox for the spring missive from Hurricane. After all, it is a month late and there are plans to be made for trips to Maine, Perkins Cove and Hurricane.

How is anyone going to know what's happening without that little epistle, that has kept you up-to-date on all the happenings at your favorite summer spot for the last nine years? Now, let's see. How do they say, "Better late than never?" Yeah, that must be it, better late than never. Actually, I must apologize for the tardiness but there were extraordinary events occurring this past spring that just didn't allow me the opportunity to pen - should I say "word process"? - this issue until now. Ask me about them next time you're here. I'll regale you in person.

Anyway, let me fill you in on all the goings-on around here for summer, 2000. First of all, this is our first attempt at publishing our newsletter exclusively on our web site. We've noticed many copycat newsletters out there, so we felt we should spend the time this summer to redesign a piece that will be ready for a late fall mailing. We'll try this channel in the meantime and see what happens. Nothing ventured, nothing gained. Let us know what you think. Your comments are always appreciated. In fact, we are compiling an e-mail address book. If you'd like to receive these newsletters via e-mail, send us your e-mail address.

In this latest edition of the Eye, you'll find a little piece on a big addition here at Hurricane: our new manager, Rido Doves. And before the rumor mill starts to churn - no, Paul Brick hasn't gone anywhere. It's just that he now has someone to assist him with his many, many tasks.

The sound of wedding bells echoed through Perkins Cove this year. Our blushing administrative assistant, Virginia Hastings, married Blair Hodge in a ceremony right here at the restaurant earlier this spring. It was just like old times with me and Paul in the kitchen and Lu and Kenny serving. Everyone seemed to enjoy themselves, but wouldn't you think we would have at least given Virginia the day off to get married? Just kidding! They are both wonderful people and we wish them the very, very best.

We have some other staff news, too. We have a new pastry chef - Katie Kuprewicz Rivard. Actually, Katie isn't new to Hurricane, just her title is new. For the last two years this York County Technical College graduate - aren't we proud to say that - worked as Michele Toth's assistant right here in our very own pastry department. When Michele relocated to Rhode Island earlier this spring, it was an easy decision to promote Katie to pastry chef. Fred Shanafelter, who has also worked in the Hurricane kitchen for the past year, will now assist her. It's a wonderful thing to be able to promote from within. The word is out among culinarians, because we've been attracting some talented employees who are willing to work hard and wait for their opportunity for advancement.

On the Provisions front, Lu has brought in many exciting, colorful, tasty - pick your own adjective - new items, and all are available through our web site for those of you who like to shop online. Grab your shopping cart and off you go. Paul has written a piece on what we've been doing with our wine program. Yes, it includes a mention about another award we've won. No, winning these awards doesn't get old. You'll find a schedule of events taking place in Ogunquit this summer. We are featuring another recipe from the Hurricane kitchen and a few more tidbits, too.

And finally, I leave you with this thought for our friend Tony Scarponi:

"A man can have no better epitaph than that which is inscribed in the hearts of his friends." May God bless.

Calendar of Events

June 9th-10th & 16th-17th - Sixth Annual Chamber Music Festival

June 19th - Ogunquit Playhouse opens for the 68th season

July 4th - Fireworks display sponsored by the Ogunquit Chamber of Commerce

July 16th - Great Inner Tube Race

June 23rd - Fourth Annual Sand Building Contest

June 27th - Ogunquit Rotary's Annual Two-Cent Sale

August 5th - Ogunquit Art Association Auction

August 24th - The 27th Annual Sidewalk Art Show

September 2nd-9th - Capriccio, a Celebration of the Arts

September 9th - Capriccio Festival of Kites

September 16th-17th - The 27th Annual Ogunquit Antiques Show

October 28th - Second Annual Pumpkin Carving Contest

December 8th-10th - The 14th Annual Christmas by the Sea

January 1, 2001 - New Year's Day Ogunquit

Add One More to Our Growing Family

Please join us in welcoming the newest member to our Hurricane family, Rido Doves. Rido come to us from the Netherlands, where he actually grew up in the restaurant business. His father has run some of Europe's finest restaurants for the last 40 years. Rido's experience has already had a tremendously positive effect, and we look forward to having him on our team for a long time to come. Rido's job as assistant to the general manager will be to support Paul in all areas of the restaurant, with a special focus on guest relations and dining room service.

Which Way the Wine Pours
by Paul Brick

Well, no sooner did I welcome Rido with open arms when all of a sudden there was a line out the door. They were wine salespeople and winery representatives from California, Europe and even "Down Under." It seems nobody wants to visit us in February when we have time to spend with them. Noooo! As we try to get landscape plants in, paint the outside of the building and interview for new staff, they all show up with their exotic wares. I'm really not complaining. I'll certainly find time to taste all their goodies.

We have made a few additions to our wine list over the winter. I'm sure you will enjoy them. We are proud to have been very well-stocked for the season by Bill Dendor of St. Supery. We are one of the very few restaurants in Maine to have a good supply of their Sauvignon Blanc. This wine consistently gets scores in the mid-nineties every year by Wine Spectator, among others. The Chalk Hill Pinot Gris is another real winner on our list. This very limited production wine will pair nicely with Chef Dan's seafood specials. Other new whites we're pleased to be serving include Francis Ford Coppola's Diamond Series Chardonnay, Robert Pecota Chenin Blanc and this summer's surprise hit, Bogle Sauvignon Blanc. Who'd of thunk we would ever feature four - count 'em - four pink wines. But we would be remiss if we didn't insist you sample Jed Steele's Shooting Star Zin Gris or Domaine de Beaurenard's great French Dry Rose.

Some say red wines are for the cooler months. We say, "Au contraire!" We've added some truly great reds that will all be wonderful with that rack of lamb, filet mignon or venison. Shooting Star Merlot or Qupé Syrah Reserve come to mind right off the bat. We have also been able - through our good friends Phil Newell and Paul Carr - to score some incredible Cabernet from Diamond Creek. And we presently have wines available from their Red Rock Terrace and Volcanic Hill vineyards.

Some other great wines we are proud to cellar include Almaviva (a collaboration of Concha y Toro and Rothschild), Stags Leap SLV, Dominus, Caymus Special Selection and, of course, Opus One. We realize some of these wines may not be for everyone, but we know everyone will find something to their liking at affordable prices somewhere on our list. Coming soon: a tremendous Meritage in the great Bordeaux tradition from Ferrari-Carano and a wonderful Merlot from Trésor and Ferraris.

And the award goes to...

We are very proud to be among the five restaurants in our category honored by Restaurant Hospitality magazine. We brought home the Bronze in their annual presentations for the best wine lists in the country. It is an incredible honor to be in the fine company of other winners such as The Wine Spectator Greystone Restaurant, Wente Vineyards Restaurant of California, Café Terra Cotta of Tucson, Anago of Boston and The Sardine Factory of Monterey. Thanks very much to Restaurant Hospitality.

We also have great news for all you martini and manhattan lovers! We found the most incredible dry and sweet vermouth I have ever tasted. Vya Vermouths are made in California by the Quady folks, who make some of the best dessert wines in the world. Using top quality wines and a number of botanicals, herbs and spices, they have transformed the dull and boring flavor of those name brand vermouths into something incredibly flavorful. I never thought I would see the day when I would sit down to a glass of vermouth... and enjoy it! These are real "007" quality.

Also new for the summer, we are featuring Geary's Summer Ale on tap. I know some of you are die-hard Sea Dog quaffers, but after seven years and after tasting David Geary' s Summer Ale we knew it was time for a change. Judging from the first week's sales, it looks like you do too. Started by David and Karen Geary in 1983, Geary's Brewing Company began production in 1986, and one of New England's first microbreweries was off and fermenting. Stop by to see Mark, J.J., David and Tom for a cold Geary's Summer Ale. You'll see why Geary's is still considered a model of quality and excellence in the beer business.

Well, the line at the door just got a little longer, so let's see what special treats they have to impress us with today. Cheers!

This Issue's Featured Recipe from the Hurricane Kitchen...

Grilled Veal Rib Chop with Grilled Fennel and Tomato Cassoulet (Serves 4)

Grilled Fennel and Tomato Cassoulet:

• 1 whole fennel - separate bulb into layers, chop stalks and fronds into medium dice.
• 4 Roma tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 15 1/2-ounce cans navy beans, rinsed and drained
• 1/2 cup chicken stock
• salt and pepper to taste

Grill fennel bulb and tomato lightly. Set aside to cool and then medium dice. Heat oil in skillet over medium heat and sweat stalks of fennel and garlic. Add beans, stock, diced fennel and tomatoes. Simmer for 10 minutes and add fennel fronds. Serve warm or cool and refrigerate until needed.

Espagnole Sauce:

• 2 tablespoons olive oil
• 1 large carrot
• 1 small onion
• 1 stalk celery
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 4 cups veal stock
• salt & pepper to taste

Chop carrot, onion and celery to a fine dice. Heat oil in skillet over medium heat. Add vegetables and garlic and sweat gently for 10 minutes. Add tomato paste and cook until caramelized. Add veal stock, reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.

4 12-ounce veal rib chops (Have the butcher french the bones.)

Grill veal chops to desired doneness. Divide cassoulet between four plates. Place veal on top of cassoulet and top with espagnole sauce.