Which Way the Wind Blows
by Brooks MacDonald

Where did the fall go? Or was that the end of summer? Our temperatures were in the 70s in December. Golf, anyone? Who'd a thunk it? No complaints here for sure.

That said, welcome to our 1999 winter newsletter. We have much to share with you since last we committed thoughts to paper in late October. And rather than outlining some of the items in our 14th issue, this column will feature a few of the comings and goings at Hurricane. Gossip? Who said gossip? Just the truth, the whole truth and nothing but the truth. So help me God. Hey, isn't that what started this whole mess in Washington?

With apologies to my friend Jon Roberts' dad, Ernie, we'll start this new endeavor with a platter of duck liver mousse pate, a little whole grain mustard, some incredibly fresh French bread and, of course, a lovely glass of 1995 Martin Ray Pinot Noir in one of our big Bordeaux glasses. Yea, I can already tell this is going to work.

I spoke with Harold Pierce the other day and he's doing quite well. We have missed Harold since he moved to Dallas to recuperate after a serious illness. It sounds like he'll be heading back to Maine in the not too distant future to share bagels with us on Sunday mornings. Harold, I guarantee you're really going to love our new pastry chef, Michele Toth. Speaking of whom, I hope everyone got a chance to see the festive gingerbread house Michele constructed for our open house in mid-December. It was raffled off to benefit the York County Technical College culinary program. Bill Dogan of Portsmouth is the proud new occupant.

In staff news, Leslie Paterson gave birth to a baby girl, Carly, in November. Rich Winterberg and Ken Paiva are back at Hurricane after a brief hiatus. Kelly O'Donnell and Stephanie Evans have joined our dining room staff, and Shawn Lefebvre brings us even more talent to our already talented kitchen.

Hurricane's Tuesday Public Suppers are still the source of much local chatter, political and otherwise. Crews have been surveying for what we hope will be a new sidewalk on Shore Road from town to the cove.

Did you know it takes over 800 U-10 shrimp to really throw a good party? That is, if you also serve 80 pounds of prime rib, 65 pounds of pork loin and hundreds of oysters and clams - then top it all off with over 1000 pieces of pastry. Yummy!

On the real estate front, Scot and Barbara Perkins' new house up on the hill is gorgeous. Talk about well constructed they used the best contractors on the coast. Katie and Dan Moffat have been renovating their new home in Kennebunk and hosted an open house just before Christmas.

Carmela Truman of Provisions fame has just redone her new condo in Kennebunk.

Dean Steeves and Lesley Abrams dined with us in early December on a return visit from Tucson. We hosted Norm Abrams of TV's "This Old House" earlier this fall. Add former Oakland Raider Mark Van Eagan and former NHL All Star Norm Barnes to the list of other notables dropping by in recent weeks.

Cookie and Bob Bromage are welcomed sights in Perkins Cove during their weekend pilgrimages from their Connecticut home. Their dog Murphy's new Hurricane bandanna is a truefashion statement. The Francos, Larry and Janine, stop by most Fridays for our happy hourbuffet. Larry-reports it's not a ham-o-rama, but...

We still have a few seats left for our eight wine dinners in the upcoming months. Bonny Doon's Alex Krause is sure to entertain, as will Phil Newell, Peter Emery, Tim Clark, Mimi Giamarino, Ed and Judy Mansing and the rest of our winery representatives. If you have never been able to join us for one of these pour fests, now is your chance. The full schedule is inside this newsletter.

Remember, Valentine's Day is on a Sunday this year. In addition to our brunch menu, we will feature our full dinner menu all day. With the following day being a Monday holiday - President's Day - we suspect we will sell out early. If Hurricane figures in any of your romantic or patriotic weekend plans, please call early. Last year we had to turn so many of you away, and that's not good for any of us.

And finally, all of us at Hurricane would like to wish every one of you a happy, healthy and prosperous New Year. Until the next time, salute!

1999 Hurricane Wine Dinner Series Aging Nicely
by Paul Brick

We know you have been anxiously waiting to hear more about this winter's Wine Dinner Series. We have been hard at work sniffing and swirling, swirling and sipping. The planning has taken a little longer than usual, but we think the extra effort has resulted in one of the best series yet.

The 1999 Hurricane Restaurant Wine Dinner Series begins on January 14th, when we will host Beringer Vineyards for an estate dinner featuring Chateau Souverain.

We are especially looking forward to January 28th when Alex Krause of Bonny Doon Vineyard joins us. Alex has been with Bonny Doon since 1992 and was their winemaker during 1994-95. He is now involved in Bonny Doon's operations in Navarra, Spain, and in the southwest of France. His knowledge and irreverence - much like that of Bonny Doon's owner, Randall Graham - will make for a fun night. Pastry Chef Michele Toth is working overtime to find just the right match for Doon's incredible Framboise.

Jack Williamson of Winery Concepts returns to feature the wines of San Saba Vineyards on February 4th. February llth brings our good friend - and longtime supporter - Mimi Giamarino back to Perkins Cove to taste the wines of Villa Mt. Eden.

And what series would be complete without Pete? On February 25th, Mr. Emery will be pouring some great wines from Concha y Toro, one of Chile's premier producers. Their Amelia Chardonnay and Dom Melchor Cabernet are superb.

Gary Shaw and M.S. Walker are back on March llth to bring us some great wines from Provence and the Languedoc regions of Southern France, imported by Eric Solomon.

Tim Clark, National Wine Educator for Robert Mondavi, will be bringing some of the La Famiglia di Robert Mohdavi line of Italian varietals for your enjoyment on March 25th. These wines are just another example of why the Mondavis are on top of the wine world.

The final dinner of the series is April 8th. Ed and Judy Mansing will present a great selection of Burgundian wines hand-picked by Kermit Lynch.

Join us for any or all of these exceptional wine tasting experiences. As always, the wine, tax and tip are included in the price - $40 - for these multi-course dinners. For reservations, call 207-646-6348.

We look forward to raising a glass to your health and happiness soon.

Hurricane Provisions - Short on Time, Long of Satisfaction
by Luanne MacDonald

You may be wondering why my little item on Provisions is even shorter than usual. It's because as I write these words, I don't have time to write these words. I'm in the middle of our busiest retail season. Heck, I haven't even had time to figure out which gift or food trade show Brookie and I will be attending this winter. But I do promise to dutifully report on that, our plans for the summer and a whole lot more in our spring edition.

I would like to take a moment to sincerely wish you all a happy New Year and to thank you all for the tremendous support you have given Hurricane Provisions - that tasty little shop right next door. It's big fun, and you're the Maine Reason!

A Passion for Pastry
by Brooks MacDonald

It is with sweet pride we announce the appointment of Michele Toth as our new pastry chef. Michele gained a national reputation working at the Brown Palace Hotel in Denver and then for the past three-and-a-half years at the Ritz Carlton in Boston.

The Massachusetts native is a Johnson and Wales graduate who believes desserts should be sexy. We couldn't agree more, and we're more than pleased to have another person on our team who shares our passion for food. Nothing is worth doing unless you do it with passion. Especially dessert.

Food for Thought and Thoughts of Food and the New Year
by Dan Moffat

Wow, another year has come and gone! January is always a time for reflection on the events from the previous year. When we ponder where we've been and what we've accomplished, we also find ourselves setting goals for the New Year. With a kitchen staff that is as professional, creative and hard working as ours, achieving our goals is that much easier.

For this issue's featured recipe, we discussed many ideas and decided to offer some nourishment for the soul. This new dessert, created by pastry Chef Michele Toth, guarantees all the "Oohs," "Aahs" and "May I have another glass of milk, please?" requests you'd expect from such a wonderful creation. Just make sure you go to your aerobics class later.

Chocolate Peanut Butter Tart (Serves 8)

• 2 cups sugar
• 1/2 cup milk
• 4 oz. butter
• 3 tablespoons cocoa
• 3 cups quick oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract
• 3/4 cup peanut butter

Bring the first four ingredients to a boil for two minutes. Next, stir in the oatmeal and the 1/2 cup peanut butter and teaspoon of vanilla extract. Let cool to room temperature.

Line a nine-inch tart pan with crust. Press evenly to cover bottom and sides of pan. Spread the 3/4 cup of peanut butter on top of crust.

Chocolate Ganache:

• 1-1/2 pounds semi-sweet chocolate, finely chopped
• 1 pint heavy cream
• 7 oz. sweetened condensed milk

Bring the cream to a boil, remove from heat, add chocolate and condensed milk. Stir until all chocolate is dissolved. Top tart with warm chocolate ganache to fill pan. Chill well before serving.