Black Point Inn Blog

New flag right out of the box today, a little bigger than the one it is replacing, but we think it fits right.  Adam our ever ready bell hop was up to the task.  And so a new season here at Black Point Inn our very own oceanside resort.

wow! looks bright

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Fast Tube by Casper

Spring has come to Prouts Neck!  Right here at our own seaside resort the grass is greening, the forsythia is out, and the trees are budding!  The temperatures are coming around each day a little more, although -because we are after all an oceanfront hotel- the breezes off the ocean are still a little cool.

We are getting ready to open on Mother’s Day Weekend, (Friday May 7) and we will be posting a Mother’s Day package soon!

Also we are renovating the front entrance steps at the inn.  Look for progress on this project right here!

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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.

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!”

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The steady wizz and whirr of road bikes could be heard in front of the Inn this morning as it seems Black Point Road was part of an early morning bike route…. perhaps a tour de Prouts Neck?

ok ok…  no all yellow jerseys, but many different colored jerseys…. take a look!

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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

Our photographers have submitted another update to the sunset series.  Last night there was another interesting sunset here in front of Black Point Inn, that just had to be recorded… we think you might agree!

And this morning we heard that the Carry All was open for the season!  The Prouts Neck one-stop-shop for wine, newspapers, candy, and many many extraordinary and intriguing and eclectic gifts…

Take a look!

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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!

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Fast Tube by Casper

Interesting event here next to Black Point Inn on Prouts Neck this morning.  A large truck arrived carrying  a tree heavily wrapped in protective swaddling.  A giant forklift came along and slowly lifted the tree up and off the truck.

Turns out the tree was a 25-30 year old Beech tree that was destined to be planted in one of our neighbors gardens.  No doubt this Beech will have a wonderful view of the Atlantic Ocean!

The neighborhood around Black Point Inn is waking up with all kinds of Spring activity!

Ohh and a hint and reminder to some…. Mother’s Day is right around the corner…. don’t forget!

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The first signs of Spring appeared this weekend here at Black Point Inn.  We were lucky to have a Canadian photographer stop by and snap a few images of the first signs of Spring along the ocean out on Prouts Neck.

Pretty soon the fishing boats will be gliding by the Inn, the beaches will be full of folks enjoying the warm water, fishing, kayaking, and sailing.  They are quiet now but soon the golf course and tennis courts will be busy with happy guests.

See if you can spot the last bit of snow… more images to come… especially if we can convince that Canadian photographer to take some more!

Oh… you may also notice cranes and other machinery in some of these shots.  The Inn is doing some major work to the geothermal well system which is used to heat and the cool the inn’s guest rooms and common areas. The outside work is almost finished and after a little bit of plumbing work in the basement… everything will be ready for the upcoming season!

See you soon!

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