The whole Migis Hotel Group -Black Point Inn, Migis Lodge, The Inn at Ocean’s Edge and The Inn at Camden Place -are heading down to the Boston Globe Travel Show at the Seaport World Trade Center this weekend. Come by and visit!
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!
Fast Tube by Casper
Short snippet of video turned up here a few minutes ago taken just now in the Chart Room… rain… sunset, cocktails, all at once…. great light!
Fast Tube by Casper
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!
Take a look!
Fast Tube by Casper
Strawberries!
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.
Fast Tube by Casper
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.
Fast Tube by Casper
Our Sous Chef Karl was sharpening his fish knives yesterday in preparation for cutting a whole halibut. Our photographer was quick with a video camera to capture Karl expertly working on this fish.
Super fresh! Super good! Take a look!
Fast Tube by Casper
Major action at the 3-bay sink in the kitchen today. One sink full of fresh fiddleheads being cleaned, another with fresh oysters being scrubbed a little to bring out the shine, and a third bay for rinsing out some mussels… destined for the steamer. Spring menus in Maine at their best….. no lobsters in the photos but they were not too far away!
Fast Tube by Casper
Tonight we opened the Chart Room and the Point dining rooms! Happy folks from our local area were excited to be able to join us at Black Point Inn for our first meal of the season. The Inn opens completely this weekend but we decided to do a soft opening over the next few nights leading up to the weekend. The skies were starting to clear and a few clinks of glasses began to be heard.
Meanwhile in the kitchen research and development continued with Chef Trap Landry trying a new pasta dish that he plans to serve in the chart room this summer. Homemade pasta made right here in our own kitchen, fresh spring peas, large gulf shrimp, and apple-smoked bacon. Sounds good! We will work on getting more details about this dish out soon… Hopefully the pictures can do some of the talking! Nikki, (one of our managers) happened by and got to do some of the hard work of testing herself along with Trap.
See you all soon!
Fast Tube by Casper
From the Inn at Ocean’s Edge From Migis Lodge
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