Earth Day 2007

Earth Day was created in 1970 to spark a revolution against environmental abuse and the organizers, including EDN Board Chairman Denis Hayes, would not take no for an answer. Neither should we. Earth Day is a time to celebrate gains we have made and create new visions to accelerate environmental progress. Earth Day is a time to unite around new actions. Earth Day and every day is a time to act to protect our planet.

The 1802 House Inn does it's part with recycling of newspapers, cardboard, metal items and plastic. Beyond that we use as many organic fruits, vegetables and even our coffee. We hope you have a wonderful Earth Day this Sunday!

Girls Weekend and our annual Cooking Domostration

Our annual cooking demonstration led by chef Adam Orm was held this past weekend. Eight women reserved the entire inn for a Girls Weekend where they were able to have massages and shop then attend our cooking event on Saturday afternoon and evening. Our menu consisted of bacon wrapped dates as an appetizer, wild field greens w/cherry tomatoes, cucumbers, carrots, red pepper and house dressing, Maine Crab cakes and tarragon chicken, pan seared breast of chicken with caramelized pearl onions, and portabello mushrooms in a cream. sauce. Our kitchen was filled with the sights, sounds and smell of a gourmet restaurant as everyone helped with the preparations. Needless to say, there was plenty to eat and everyone had a wonderful time. Chef Adam is an executive chef by day and also operates his own catering company called The Gourmet Plalate. We're hoping to offer this event once again in the fall and as always in the spring.

A Nor'easter along the coast of Maine

April 16, 2007 will long be remembered by our guests as a Nor'easter rolled in on Sunday evening bringing wind swept rain and gusts reaching near hurricane speed. Admittedly the rains came, the wind howled and the seas churned yet we all remained safe and sound, dry, warm and snug as a bug in a rug in the confines of the inn. No loss of power this time and breakfast was served promptly at 9 AM with everyone present and accounted for.

The picture above was taken around noon on Monday overlooking the Bush compound. The seas were pounding the rocks, the spray was incredible and sound was deafening as it drew many of us the shore line to take a look at the mighty power of wind, sea and surf. There's a simplistic beauty that seems to bring each and every one of us to the coast. Whether it's the pounding surf or the gentle roll of a wave against warm sands of the beach as it tickles out toes, we want to see, feel and take in it's breath taking beauty. We'll soon forget the harsh winter and the wet spring and focus our attention to sunny days of summer. The golf courses are set to open shortly, the days are certainly longer and the birds are making their migration north, A sure sign of things to come.

Great food with home style cooking at it' best

Many of the restaurants have reopened for the season so it's only natural that we test the waters before recommending them to you, our loyal guests. Last week was the opening of the Wayfarer located on the Pier Road in the Cape Porpoise section of Kennebunkport. Sue and I remember going there when we first moved to the area back in the early 80's. We always enjoyed the food and found it be a place many of the local townspeople frequented. It's unpretentious, a little place with booths, tables and counter one can sit on a stool and chat with the person next to you . All the food is home cooked with the exception of a few desserts. They do not have liquor license so it's BYOB and they gladly supply the opener and glasses. The menu is quite diverse with something for everyone and you'll generally find two specials each night.
Now for the good part. I had Crab Cakes with mashed potatoes and a cup of haddock chowda ( that's how we spell it in Maine) and Sue had baked stuffed shrimp with mashed potatoes. They served hot rolls however salad is an extra if one wanted it. The prices on the menu were very reasonable ranging from the mid teens to the low twenties. There was plenty of food on the plates and no one goes away hungry. Everything was outstanding and cooked to perfection. I have to admit, for the first night back from their vacation they have not lost their touch!