Which Way the Wind Blows
by Brooks MacDonald

"Winter was never like this when we were kids," is the cry around here this early winter season on Perkins Cove. It's easy to see why. The local television stations say it has never before been this brown at this time of year. How brown, you ask? As brown as Michele Toth's fabulous chocolate cake, that's how brown.

Now let's see, what do we have on tap this time? Let's start by wishing you all a happy New Year with hopes that your Y2K problems were minimal. The holiday season just flew by for us and it was quite a season, indeed. Chef Dan and his wife, Kate, threw one heck of a party on the eve of Christmas Eve. I've always said our staff is a lot of fun and they certainly proved it that night! Thank goodness we all had the next two days off.

As for what you'll find in this issue: Lu is going to fill us in on all the stocking up she'll need to make for Provisions before the spring and summer season arrives. With the number of catalogues she receives, I can't imagine she'd ever need to leave Perkins Cove to shop. But then again, I can't argue with success, and Provisions sure has had plenty of that.

Paul is going to update us on our Year 2000 Wine Dinner Series. Jed Steele is still trying to find a date in May when he will be available to join us, so we might add even another date to the series. We also are featuring a wonderful recipe for Walnut and Brie Stuffed Swordfish, served over a pear and carrot slaw. Speaking of recipes, in this issue we are going to introduce you to a new dining program called "Chef's Night." We think it will be an instant success, as well as awhole lot of fun.

And finally, there's a little piece on Christmas and why the Hurricane staff is as special as it is.

Until next time, I'll leave you with this thought: "The heart is happiest when it beats for others."

Another Millenium, Another Wine Dinner Series
by Paul Brick

We have finished booking our Wine Dinner Series for 2000 and are very excited about all the wineries that will be represented this winter. We have a firm seven dinners planned, and we may add an eighth in May. The fine folks from Ravenswood will be kicking off the series on January 13th. They have been making great wines - particularly Zinfandel - since the early 1970s. We'll taste our way through the spectrum, pouring their Chardonnay, Merlot and, of course, Zinfandel. Chefs Dan and Eric have created some very tempting Asian Marinated Short Ribs and Roast Pheasant Breast to compliment the wines.

On January 27th we will continue with some fabulous wines from Francis Ford Coppola. (Yes, that one.) Mr. Coppola purchased the original Inglenook Winery a number of years ago and has returned it to its former glory. His Niebaum-Coppola is to die for! We will be featuring his Diamond Series of wines and plan to compliment them with a Lacquered Atlantic Salmon, some Fire-Roasted Wild Mushroom and Braised Lamb Shanks.

February 3rd brings Kenwood to Perkins Cove. We are looking forward to tasting the wines Clay Mauritson will bring with him. Hurricane will present a Seviche of Rosefish, a Foie Gras Stuffed Quail and a Roasted Buckhead Dry-Aged Sirloin to go along with Kenwood's fine wines. On February 17th Peter Emery returns with Andrea Cecchi. Peter always brings a tasty surprise with him and we're never disappointed. A Roasted Oyster Sampler, with a compound butter of wakame, cilantro and lime, and Seared Duck Breast with turnip chips and a blood orange syrup will be just the dishes to help us savor Mr. Cecchi's wines. March 9th brings Tim Clark back to Hurricane with the fine wines of Robert Mondavi. Crispy Fried Crab Cakes with Smoked Tomato Creole and Roast Venison Loin with Sausage Polenta are just a couple of things we're working on to go with the wines of one of America's premier wine makers.

Next up, Bill Dendor of St. Supery and Hidden Cellars returns on March 23rd after a four-year hiatus from Hurricane. And on April 6th newcomer Sheilah McGovern Reynolds from nearby Cape Neddick will introduce us to some great wines from Villa Maria of New Zealand and the Evans Wine Company of Australia. We have also just received a note from Jed Steele, who would like to return to Hurricane in May. If we can coordinate his schedule with ours, we may be adding an additional dinner. Stay tuned. We've hosted a lot of wineries and dozens of wine dinners in past years, and I think this year's lineup is one of the best ever. Make your reservations early and often!

Provisions Pooped but Poised!
By Luanne MacDonald

Normally, when I pen this part of the newsletter after the holiday season, I tell my traditional "it was busier than ever" story. Yet, while we did have our biggest season ever at our store, there's no time for reflection. My time is now spent going over the hundreds of catalogues I have received in the last couple months. Brookie just shakes his head when he and Paul return from the post office with a huge pile of them each day. Now is the time for us to decide what new items we want to stock for the upcoming season. We're talking spring collection here, ladies and gentlemen, and plenty of it. I have already seen some great-looking clothing lines sure to compliment our inventory, and I have just started. Whoops, there's a Banana Republic catalogue. I wonder how that got in there?

Anyway, we're off to an apparel show later this month and I know we'll come home with some more great ideas from there, too. Stop by soon to see what we've already stocked in the store and feel free to forward any suggestions you might have.

At Provisions, just like Hurricane, we're here to give you just what youwant.

Chef's Night Debuts This Winter
or
I Smell Something Wonderful and Free Coming Out of the Hurricane Kitchen

It's a well-known fact many chefs take their "weekend" on Monday to get away from their kitchens and hot stoves. It's when chefs venture out to see what the other guy is doing in his or her restaurant and, in turn, have a little fun of their own. Well, we thought we might have a little fun on Mondays and not even leave Perkins Cove. This winter the Hurricane chefs are sticking around here on Monday evenings. We're inviting all chefs, sous-chefs, old chefs, new chefs, aspiring chefs - and chefs who hate to cook but love to eat - to come sample the cuisine at Hurricane's "Chef's Night."

Every Monday night through April 10th, our chefs will prepare a special Chef's Night appetizer and dessert and use you as sort of a test market. The dishes with the highest "ooh and ahh" factor may very well end up on some of our future menus. And here's the best part. Chef's Night appetizers and desserts are complimentary with your entree. That's right, our chefs are so excited about creating unique and tempting new appetizers and desserts, they want you to try them right away. Excited enough to offer them with our compliments when you select an entree from our menu. And because we always serve a Hurricane house salad with entrees, you'll enjoy a four-course meal for the price of an entree!

It's sure to be a lot of fun and an exceptional value for our Monday night guests. Plus, customer feedback has always served us well. Join us for Chef's Night on Monday evenings* from January 17th all the way through April 10th and find out what the joyful noise in the kitchen is all about.

No Chef's Night on Valentine's Day

Secret Santa Revealed
It's What Christmas is all About
By Brooks MacDonald

Late last fall I discovered that our wait staff had been putting away a little money from each shift, so they might help support a local Secret Santa program. Not one to mind my own business, I offered to get the rest of the restaurant involved by raffling off two of the most beautiful gingerbread houses Michele and Katie ever constructed. Thanks to everyone who attended our Open House in December and bought chances in the raffle. We raised a sleighful of money.

But the story doesn't quite end there. A mentor once told me the best thing you can give someone is your time. How right she was. You see, when the money was raised, I thought it would be sent to the local agency and that would be that. Once again, how wrong could I be? The staff knew from the onset raising money was only the first step of the program, and probably the easiest. Now came the responsibility of buying toys, clothes, blankets, towels and other household items to brighten Christmas for a needy family. Well, off went the staff - on there own time and in their own vehicles - with shopping lists in hand.

They all had their own families and holiday commitments, but they spent their precious time off shopping for folks they didn't even know. I thought it was a very, very special deed indeed. When I expressed that to one of them the response was, "After all, isn't that what Christmas is all about?"

Thank you guys. And you're right, that is what Christmas is all about. Thanks for reminding me, too.

Walnut and Brie Stuffed Swordfish Steak with a Carrot and Pear Slaw. (Serves 6)

• 10 ounces Brie cheese, rind removed
• 1 bunch fresh sage, chopped
• 1/2 cup chopped walnuts
• Mix all ingredients well.

• 1 shallot, minced
• 1 orange, zested. Chop remainder of orange and combine with the zest.
• 1 cinnamon stick
• 1/3 cup blended salad oil
• 1/4 cup cider vinegar

• 3 carrots, julienne cut
• 4 pears, julienne cut
• 1/2 cup chopped walnuts
• Toss all ingredients well with half of the vinaigrette.

Warm oil and cinnamon stick together to infuse flavors for approximately 1 hour. Let cool and remove stick. Add remaining ingredients and mix well. Store in a covered container overnight.

For the swordfish:
6 eight-ounce swordfish steaks, cut thick. Cut each steak on the flesh side to form a pocket. (Thick cut steaks will make this easier.) Stuff each steak with equal amounts of stuffing. Charbroil each steak for 2 to 3 minutes per side, so they are well grill marked. Place steaks into a shallow pan and bake in a 375-degree oven for 5 to 6 minutes. Place slaw in the center of the plate and top with swordfish. Drizzle with remaining vinaigrette.