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!
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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!
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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!
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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!
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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.
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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 first in an installment of sunset images at Black Point Inn. The inn is unique in that the sun sets over the water and the Pine Point beach beyond, and can be seen each night from the seats in the Chart Room and on the Porch.
Last night our photographers were out in force attempting to capture the sunset. This one might be hard to beat. We had a very intense thunderstorm blow through from the West just before sunset, and so as the rain lifted the sunset revealed was quite extraordinary. But you can let us know what you think.
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Friday May 8… dawned beautiful at Black Point Inn… our very own Maine oceanfront inn! By mid-afternoon many folks were arriving for a romantic weekend getaway.
Spring was very kind to us and the weather was perfect for the first big night! And our regular guests Deborah and Jim King arrived just in time to have one of the first cocktails on the front porch overlooking Sand Dollar beach. They in fact were the last guests to enjoy a cocktail on the porch when we closed last fall!
Happy Mother’s Day weekend, and we hope to see you all soon!
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!
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From the Inn at Ocean’s Edge From Migis Lodge
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