Get the latest scoop on events and news from two of Maine's most dynamic restaurants! Enjoy the latest or select past issues of our newsletter, The Eye of the Hurricane.

We print and mail two issues every year. If you'd like to have one show up in your mailbox, contact us and leave your name and address. We'll make sure you're on the list for the next The Eye of the Hurricane.

We also publish an occasional on-line-only issue between seasons and just post it here. Check back often to get the latest gossip, recipes, notices and background on Hurricane Restaurants.

Previous Newsletters

Spring 2004: Hurricane heads into summer by announcing a new gift card program, find a classic recipe for Oysters Rockefeller, and what happens in Vegas...

Spring 2003: One of the worst Winters on record is over and Hurricane prepares for an exciting new season! Important Spring and Summer 2003 dates are announced.

Fall 2002: Hurricane busts out with a new catering division lead by Dena Boston, Provisions prepares for the holiday gift season and important winter dates are announced.

Spring 2002: We explore the joys and sorrows, the perils and pitfalls of owning your own seafood shack on the rockbound Coast of Maine.

Fall 2001: Everyone's excited when we open the second Hurricane Restaurant in Dock Square, Kennebunkport, in June, 2001.

Spring 2001:The hot news is the new Hurricane location "coming soon" in Kennebunkport.

Winter 2001: Hurricane Restaurant Executive Chef Brooks MacDonald explores his roots in the hospitality biz and decides to make a big leap into the future.

Fall 2000: We excitedly report that both Home Cooking Magazine and Better Homes & Gardens TV visit Hurricane Restaurant.

Spring 2000: Pastry chefs and wine are featured. Food and wine, it's all we do.

Winter 2000: "Chef's Night" is launched, Wine Dinner Series details are announced and cabin fever is just around the corner.

Fall 1999: New staff in the office, new menu development and Brookie hits the half century mark!

Spring 1999: We explore more wines, Provisions (our little company store next door in Ogunquit) is featured and spring is busting out all over.

Winter 1999: The featured recipe is Chocolate Peanut Butter Tart. 'Nuff said.

Fall 1998: Provisions preps for the holidays, the chefs are off to teach cooking school and another Wine Dinner Series is in the planning stages.

Spring 1998: We pour more wine, the Taste of the Nation program is a success and the Fancy Food Show yields some tasty results.

Winter 1998: "Four menu changes, three newsletters, two Christmas parties, but only one vacation a year" revise the lyrics of a timeless holiday carol.

Fall 1997: Wine list awards are the latest buzz at Hurricane.

Spring 1997: Provisions expands its inventory, and wine is on everyone's lipsŠ er, mind.

Fall 1996: Provisions is launched, victual statistics are compiled and "Lobster Tales" becomes a hot seller.

Spring 1996: Hurricane Restaurant celebrates its fifth anniversary on the Maine coast and wins some wine list awards, too.

Fall 1995: "Lobster Tales," the definitive crustacean cookbook co-authored by Hurricane Executive Chef Brooks MacDonald is about to be published.

Spring 1995: It's all wine, all the time. Paul Brick gets a spotlight and we lose a friend.

Fall 1994: Things get busy at Hurricane and we win some wine list awards.

Spring 1994: We receive our first five-star review, and our wine list goes big time.

Fall 1993: Hurricane gets into the unabashedly self-promotional publishing business with a small, humble first issue of The Eye of the Hurricane.