Which Way the Wind Blows
by Brooks MacDonald

Where the heck have you been?

Since we didn't put out a newsletter last winter, I'm sure you wondered if we were still publishing. Obviously, with this issue, we're still at it - and we plan to continue.

What happened is we spent a lot more time involved with the day-to-day operations of our expanding company this past fall and winter. Before we knew it, our deadline had passed. Happily, our schedule has returned to a little more like normal - as normal as things can be with two restaurants, a wine and gift shop, a full-fledged bakery and café and – to our good fortune – plenty of hungry mouths to feed.

So here we are again, looking forward to sharing the news of our Hurricane family with you, as well as what's happening on the southern Maine seacoast.

Lu and I did get to travel to a convention in Las Vegas earlier this spring, where we discovered – among other things – a 40-foot bar made of ice in an establishment called Red Square. With 175 different vodkas and caviar from around the world, it's a destination we've put on our Must Go Again list.

Just around the corner from Red Square, we came across Aureole Restaurant with its three-story wine cellar made of glass. If I were to tell you there was someone dressed as Cat Woman flying around on pulleys picking wine, you might think I'd overstayed my welcome. But I swear. Either ask Lu or stop by the Mandalay Bay Resort where we found both of these places the next time your travels bring you to Sin City.

It was a great trip with many stops at some excellent restaurants. I know. It's tough work, but it's something that has to be done! We always want to know what the other guy is doing. (And keeping an ice bar in Maine ought to be easy! Now all I have to do is convince Lu to wear that Cat Woman suit.)

Also in this newsletter, we'll take a look at what's going on in our own little bright spot on the coast o' Maine. There's plenty of fun coming up this summer, and we're sure you won't want to miss a thing.

And, finally, this issue's featured recipe is a tribute to my goddaughter Lydia. She is now the proud owner of a wonderful gourmet food and kitchen shop, The Cookin' Cowgirl, in Breckenridge, Colorado. It was her gift of a bottle of absinthe from the Czech Republic that inspired this now best-selling menu item in the Kennebunkport restaurant: Oysters Rockefeller.

Until the next time – and I hope it won't be as long – I'd like to leave you with this thought: A faithful friend is the medicine of life.

Provisions (Got the Hat?)
by Luanne MacDonald

Once again, Terri McMinis is busy stocking our shelves for what we hope will be an outstanding season at Provisions.

We've added many new wines to our inventory, some of which are in very limited supply. We actually have wine collectors stopping by on a regular basis now just to check out what we've been able to bring in. Some of the new wines include: Morgan Syrah Eberle Chardonnay (Brookie's personal favorite) and Greg Norman (yes, the golfer) sparking wine from Australia.

This season's Hurricane shirts and hats have arrived, and we've added many new and exciting colors for the summer. Don't get caught wearing last year's fashions!

We've also stocked up on many of the new olives we're using for our restaurants' ever-changing martini menus. My personal favorite is the bleu cheese-stuffed, queen-sized olives Brookie and I sampled while we were in Las Vegas. We now make a fabulous Red Square martini with them. It's almost a meal.

Other foods to taste and treasure include: ultimate bread-dipper oil (we've carried this very popular item for a few years), B. R. Cohn olive oils in both 600 ml. and 200 ml. bottles, Terrapin Ridge wasabi-lime mustard and wasabi- coated peanuts – real hot items, literally and figuratively.

You can purchase the new Hurricane Gift Card at Provisions, too. (See the separate item in this issue for more information about this handy little card.)

And remember girls: Aerobic shopping – along with golf –is the sport of choice for the upcoming summer season. 

Provisions... Squared
By Lu MacDonald

Well, you didn't think for a second I was going to let all this expansion in our company happen without a little growth for our shop, Provisions, did you? Outlets. It's all about outlets, baby. And now there are lots of places for you to purchase our rapidly growing selection of fine wine, fancy food and Hurricane-logo wearables.

You can shop at our original Provisions (next to the Hurricane in Perkins Cove), at the Hurricane in Dock Square and online at hurricanerestaurant.com. And now, many of the same products will be available at our new Port Bakery & Café in Kennebunk and our brand-new Provisions shop, just a chip shot from our current shop in Perkins Cove.

The new shop - made available to us by our friends Heidi and Kurt Knight of the Coastal Candle Company - will enable us to expand our inventory of fun and tasty food and wine-related stuff as it becomes available, plus a few surprises. (Ladies, I'm talking golf attire! We'll be styling on the links this year, I promise you that.)

Seriously, we just outgrew the original shop. By taking on this additional storefront across the street, we'll be able to expand our lines without having to drop popular goodies from our shelves. This second Provisions shop should be opening sometime around the beginning of June. Until then, I hope to see you at one of our other shops... or on the links.

Fore!

Hurricane Gift Card Makes Debut

The Hurricane Gift Card will serve as our official gift certificate and can be purchased in any amount. You can buy and use the card at any Hurricane establishment - at either Hurricane restaurant, Provisions or at the Port Bakery & Café by Hurricane in Kennebunk's Lower Village. The Hurricane Gift Card makes – as the name implies – a great gift. It's also a convenient way for our frequent diners and shoppers to pay. Once the initial value is used up, you can simply add more for later use. Buy it anywhere, use it anywhere… how convenient is that?

Additionally, Hurricane Gift Card users will be able to go to our website and obtain up-to-the-moment account balances. While you're there, you can also do a little online shopping at Provisions, check out our restaurants' menus for that day, peruse our updated wine list and view all the fun stuff we've included at www.hurricanerestaurant.com.

"A Lotta ‘Splainin' To Do" at Port Bakery & Café
by Luanne MacDonald

Before I fill you up on the "fillings" at the bakery, there's one rumor I have to straighten out: That's not Lucy Ricardo and Ethel Mertz working in the café kitchen on Mondays and Tuesdays. That would be none other than my good friend Joan Hogan and me, waist deep in pots and pans, and having a ball.

If you have yet to stop by and try one of our early-week specials, I have some important advice: When the girls take over the stoves, parking can be a real challenge in the area. So plan on getting there early. Not only do the parking spaces disappear quickly, so do most of our specials.

Also, as if our blissful breads and pastries, delicious soups and crisp salads weren't enough, we've decided to add yet another piece to the amazing puzzle at the Port Bakery and Café. In early May, we will begin serving a full breakfast, seven days a week. Breakfast chef extraordinaire Paul Berry has produced a menu we're sure will please everyone. Kick off your morning with a variety of omelets, hashes, Eggs Benedict, pancakes with real maple syrup and just about every other traditional breakfast you can think of.

Add to this our fresh-brewed coffee and fresh-squeezed juices and the delectable treats from our early-rising pastry chefs' ovens, and I can't imagine a better breakfast anywhere.

Stop by and see for yourself. We're open seven days a week, from 6 a.m. until 6 p.m.

…And Summer, Glorious Summer

We're here at these times and hope you will be, too.

Hurricane Restaurant hours in Perkins Cove, Ogunquit, and Dock Square, Kennebunkport:

Lunch , seven days a week, from 11:30 a.m. to 3:30 p.m.

Dinner, seven days a week, from 5:30 p.m. to 10:30 p.m.

Bar menu is served any time the doors are open.

Complimentary Happy Hour Buffet, Monday through Friday, 4 p.m.

Port Bakery and Café by Hurricane, Lower Village, Kennebunk:

Open 6 a.m. to 6 p.m., seven days a week

Future Looks Bright in the Cove
by Brooks MacDonald

The biggest buzz around the Cove this past winter was about the extension of our lease and our plans to renovate. There have been so many rumors over the past couple years, even Lu and I have had a hard time keeping up. Here's our story and were sticking to it – at least for today.

Our intention was to widen the building enough to make our restaurant handicapped accessible, with the accessible restrooms on the first floor. We were also going to add guest seating on the existing second floor that currently houses our offices.

In early March, the town voted not to allow the renovation and expansion. Actually, they voted not to interpret the zoning to… oh, forget it. What they ultimately said was no. I guess they prefer us to be just the way we are.

So, in light of the vote, our landlord has gone to work drawing up a new lease that will keep us in the Cove for years to come. We're sure we'll get something inked in the very near future. Now the oft-asked question - "Are you guys leaving the Cove?" - will be answered once and for all: Hurricane Restaurant is in Perkins Cove to stay. Period. (And exclamation point!)

Even more good news: Business this winter and early spring has been much better than in the last few years. We're really looking forward to the prospect of another exciting summer season. We've reworked our wine list, we still create our lunch and dinners menus on a daily basis and we've even added an ever-changing martini and drink menu to tempt your thirstbuds. There's more to be poured than flavored vodkas, and we intend to explore the full range of possibilities.

Please remember to call us for reservations. We sell out well in advance in the summer season. For those of you going to the Ogunquit Playhouse, we suggest reservations by 6 p.m. for couples, and by 5:30 p.m. for parties of three or more. Please give us a call at 207-646-6348.

We all look forward to your next visit to Perkins Cove and Hurricane Restaurant.

What's Up, Dock Square?
by Brooks MacDonald

Welcome to our fourth season in Dock Square. It seems like only yesterday Bob Meserve was putting on one final coat of paint. (Hey wait a minute! Bob will never be done with that one final coat, if we have anything to say about it.)

We opened for the 2004 season on February 12th this year. Business started strong and remained strong throughout the entire spring.

Our dining room staff plays to full-house crowds nightly, and our bar area is following suit. Growth there has been tremendous. We've always offered a large and fresh selection of raw bar delicacies and this year we've expanded our bar-food menu. This issue's featured recipe (Oysters Rockefeller) is just one of many new items to have received rave reviews from our patrons. Please join us and sample some of our other equally tantalizing dishes. Or, if you prefer, our capable bartenders are always happy to serve any appetizer or entrée from the dining room menu while you enjoy the casual affability of our bar.

Not to be outdone by our kitchen staff and their menu, our bar staff has produced a drink menu of its own. In addition to an ever-changing martini selection, our new adult beverage offerings include boat drinks and frozen fruit concoctions. We also pour some of the coldest and freshest locally brewed beer around.

Add an award-winning wine list, and it's not hard to see why our bar stools are some of the most sought-after real estate in the county. Please come claim yours soon.

Give us a call at 207-967-9111 for all your food emergencies and dining reservations.

This Issue's Featured Recipe from the Hurricane Kitchen

Oysters Rockefeller

(36 oysters)

1/2 lb. pound fresh spinach, washed well and drained
8 scallions
1 stalk celery
1/2 bunch parsley
1 clove garlic
1 cup drawn butter
1/2 cup Panko (Japanese) or fresh bread crumbs
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1 oz. absinthe, Pernod or other anise-flavored liquor

1. Chop spinach, scallions, celery, parsley and garlic.
2. Heat butter and mix in greens, breadcrumbs, salt, Parmesan and liquor. Cool and refrigerate until ready to use.
3. Spoon mixture into 36 oysters on the half shell. Place on cookie sheet and bake in 425-degree oven for five to six minutes, until piping hot.
4. Serve immediately.

We recommend the Forman Chardonnay from Napa, 2000 vintage, with this dish.

Special Events Coming Up in Ogunquit

June 9th - 12th 10th Annual Chamber Music Festival
June 26th - 27th Crafts at the Playhouse
June 21st Ogunquit Playhouse opens for its 72nd season

July 4th Independence Day fireworks celebration
July 22nd 30th Annual Ogunquit Rotary Club Two Cent Sale
August 7th Ogunquit Art Association Auction
August 26th 31st Annual Sidewalk Art Show and Sale
September 6th - 12th Capriccio 2004 Celebration of the Arts
September 11th - 19th 31st Annual Antiques Show and Sale
October 30th Ogunquit Playhouse presents Hollywood Halloween
December 10th - 12th 18th Annual Christmas by the Sea Celebration

Special Events Coming Up in Kennebunk & Kennebunkport

May 30th 13^th Annual Live Your Dreams Race
May 31st Memorial Day Parades in Kennebunk and Kennebunkport
June 19th - 20th Summer Solstice
June 22nd Arundel Barn Playhouse opens for the season
July 4th Annual Fireworks
July 17th Private Garden Tour of the Kennebunks
August 7th Annual Teddy Bear Show
August 14th - 15th Riverfest and Duck Race
August 28th - 29th Renaissance Faire
November 26th - 27th Holiday Presence Weekend
December 3rd - 11th 23rd Annual Christmas Prelude
February is For Lovers - Celebrate Each Weekend

Please contact the local chambers of commerce for times and other information.
Ogunquit C of C: 207-646-2939, www.ogunquit.org
Kennebunk C of C: 207-967-0857, www.visitthekennebunks.com
These links, and many more, can be found at our website, www.hurricanerestaurant.com