We have driven past this sign for quite some time and so today we sent one of our photographers in to take a look. Could it be true? Lenny a 1700 pound moose made of chocolate? Just down Route 1 from us in Scarborough.
Take a look!
Fast Tube by Casper
Very nice couple Peter and Ann Houston enjoying the view this afternoon, turns out they were married at the church just down Black Point Road in September of 1959! And they had their wedding reception at the Inn that night, which was 50 years ago! They could barely contain their excitement as they shared some of the memories with us.
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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 giggles could be heard on the sunporch at the Inn. Just down below at the beach summer had started! Our photographer hopped on a bicycle and coasted down the hill to the Sand Dollar beach.
These two girls had started summer, there was no turning back. Summer, swimming, beachin, lazy days digging in the sand… its all a go right here at Black Point Inn.
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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!”
This article comes from Mariah Monks who has been working and learning with us here at BPI as part of her senior project at Waynflete School in Portland Maine. During her internship Mariah spent most of her time here at the inn with us, but she also spent some time at our sister property Migis Lodge. We asked Mariah if she would go behind the scenes at the inn to capture a wedding here from the vantage of the back of the house. Here is her take on how it all went……
“When I walked into the lobby at 9:00 am on Saturday I was skeptical as to how the staff could pull off a wonderful wedding given that it was pouring rain. I stood at the front desk dripping wet from the 50 yard dash to the Inn from my car. At the front desk Tracy the reservation manager was busily answering the phones and making last minute corrections to the wedding schedule. Meanwhile, chefs, waiters, florists and managers bustled around me trying to organize. I was immediately assigned to the dinning room where I worked to set tables and prep for the event. Despite the pouring rain the staff was working tirelessly to make the inn would be able to deliver a unforgettable experience for the wedding party. By some miracle, at 10:30, just as the bride arrived from the off-site ceremony the sun was beginning to peek through the clouds and warm the drenched landscape. While the bride went up stairs to freshen up and the first few guests started to arrive the staff made last minute checks through the inn to make sure everything was in order. The dinning room looked flawless with purple lilac centerpieces and sunlight streaming through the wide windows. The flower archway leading into the dinning room was the cherry on top of the cake. Guests gathered in the Sun room munching on hors d’oeuvres while the photographer snapped pictures of the flower girl playing in the front lawn. Outside guests were relaxing on the porch enjoying the spectacular view of Ferry Beach and chatting animatedly about the newly weds. I don’t know how it happened, but the chaos of earlier that morning had been replaced by a vibrant crowd basking in the enjoyment of the happy couple and the breathtaking scenery! The rest of the afternoon flowed along right on schedule right to the point that the bride and groom left the inn for their honeymoon amid a storm of bubbles and confetti!
Black Point Inn had done it again!
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!
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.
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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
From the Inn at Ocean’s Edge From Migis Lodge
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