Wouldn’t it be nice to look forward to something on Monday other than your return to the daily grind? How about a visit to Black Point Inn for a cocktail party with general manager Phil Kronenthal? It’s happening today and every Monday from 4:30-5:30pm, rain or shine. On sunny Mondays, you will find Phil outside by the BPI pool which is surrounded by lush greenery and comfortable seating. In inclement weather, your destination will be the Sunporch with its white wicker furniture and spectacular view of the ocean and Ferry Beach. Whether you are poolside or on the Sunporch, you will have an opportunity to sample a variety of wines along with a delicious assortment of cheeses, beautifully displayed on a platter created by our pastry chef, Laura Rudy. It is an event which is sure to brighten your day and we look forward to seeing you there!
All of our oysters at Black Point Inn are opened to order by the sure hands of our fabulous kitchen team. We mainly serve the famous Damariscota Oyster, sometimes we serve Glidden Points. We are especially proud to carry oysters from the Nonsuch Oyster company, located just across the way. We show these special, local oysters on Tuesday Nights during our weekly Live Jazz on the deck.
Crowd at the Chart Room Bar this afternoon as the US plays Ghana in World Cup Football action! An early goal from Ghana is keeping the crowd on the edge of their bar stools!
Opening night of Harvest on the Harbor 2009! Lots of fun as this festival kicks off on the Portland Waterfront. Chef trap and Mindy dish up their very own house cured fennel Arctic char for a full house! Our Canadian photographer is sent out into the crowds to capture the scene!
The festival opens tonight and runs through Oct. 24…. Cheers!
Interesting story here in the lobby this morning as Stu Taylor broadcast his morning radio show live!! Stu was connected with his radio studio and did his morning show right from the lobby. He had Jesse Henry our general manager on with him for the first half of the show!
Strawberries just walked in the back door from Moorebrook Farm about ½ mile away. The weather is helping to shape up good solid crops. Rhubarb has been strong and we just finished the incredible local asparagus. Our pastry chef Bill Leavy has just put out a new dessert menu that’s getting great reviews.
The first in a series called “Columns from the Kitchen”, articles about what goes on, into and out of the kitchen at Black Point Inn. This one from Kelly Arsenault who works on the “cold line” in the kitchen.
“Summer in Maine is prime-time for seafood, and when you’re located directly on the coast (I mean literally, a stone’s throw from the ocean) there is no excuse for having anything less than the freshest, best quality seafood available. The kitchen of Black Point Inn prides itself on using local products, which is why it is no wonder they have turned to Browne Trading Company for much of our seafood investments. Browne Trading Co. is based in Portland, Maine, (only 15 minutes from the inn) and ships its products to restaurants throughout the country.
Different kinds of fish, like plants and animals, live in different locations and thrive during different parts of the year, which is why Browne Trading Co. works with fishermen all over the world to get their customers exactly what they need to operate their businesses and accommodate their menus. Just last week, The Point was serving delicious Loup de Mer, “wolf of the sea” in French, a European sea bass. This fish is caught off the French cost along the Med Sea. I was just in France this past April, and the fish sitting on the counter in our kitchen looked just as fresh as the ones I saw at Vieux Port in Marseille France, directly off the boat; clear eyes, beautiful gills, absolutely gorgeous fish. It was even more phenomenal after it was grilled and accompanied by local fresh picked fiddleheads and a leek and potato hash.
Aside from traditional fish n’ chips and baked haddock dishes, The Chart Room and The Point both serve exquisite meals with components of the sea. For example, the Seafood Sampler is composed of peeky toe crab salad, poached shrimp, lobster salad, crab claws, arctic char grav lox, and salmon roe with a house-made lemon garlic aioli. Now that’s a taste of the coast!”
The back of the kitchen at the inn last night was all icing and tiers as the finishing touches to a great looking wedding cake were completed. The flowers and additional decorations are to come this morning. More as the situation develops.
LINCOLNVILLE, ME Practically our next door neighbor – Whale’s Tooth Pub – is located just a mile down the road, right in Lincolnville Beach. With a patio facing Penobscot Bay, the ferry and Islesboro, the location is perfect for a summer meal. Although, we should note, they are open year round, and have a fabulous […]
Did you know Maine has over 100 summer camps? We are best known for overnight summer camps. Real wilderness, the cleanest lakes, breathtaking coastline and beaches you won’t find anywhere else. Since the early 1900s campers have been coming to Maine camps, first on overnight trains and carriages, and now on highways and by air. […]
Welcome back to our visit with Guy and Tatiana McChesney, the heart of the wellness experience at Migis Lodge. We had a nice chat recently in Portland where they shared with me what brought them to Migis and what keeps them there. They also demonstrated their newest offering, ashiatsu massage! Remember, you can now book […]
In Raymond, Tassel Top Park about 3.5 miles from Migis on Route 302. Just take a right out our driveway and look for the sign opposite the Raymond Shopping Center. Hacker’s Hill on Quaker Ridge 5 minutes There is a stunning view nearby! A […]
Wouldn’t it be nice to look forward to something on Monday other than your return to the daily grind? How about a visit to Black Point Inn for a cocktail party with general manager Phil Kronenthal? It’s happening today and every Monday from 4:30-5:30pm, rain or shine. On sunny Mondays, you will find Phil outside by the BPI pool which is surrounded by lush greenery and comfortable seating. In inclement weather, your destination will be the Sunporch with its white wicker furniture and spectacular view of the ocean and Ferry Beach. Whether you are poolside or on the Sunporch, you will have an opportunity to sample a variety of wines along with a delicious assortment of cheeses, beautifully displayed on a platter created by our pastry chef, Laura Rudy. It is an event which is sure to brighten your day and we look forward to seeing you there!
