Autumn is upon us! Restful, cool nights and brilliant fall foliage have begun. We invite you to come enjoy the all the activities -  Farmer's Markets, HarvestFest, OgunquitFest, Zach's Corn Maze, apple picking and more.

Welcome to Fall in Maine!

The Meadowmere Family

Eat Drink Be Merry Food Getaway - Our most popular package! Available weekend or weekday. Ask for special dates when MC Perkins Cove is included as our third restaurant choice.

Fall/Winter Weekday Food Package includes Resort accommodations for 1 or 2 nights, 1 dinner for 2 at guests' choice of Jonathan's or Old Village Inn (open menu), and a late check-out of 1pm. Includes Contintental breakfast from Labor Day - Columbus Day.

Fall/Winter Weekend Food Package includes Resort accommodations for 2 nights, Wine & Cheese reception upon check-in, breakfast each day, 1 dinner for 2 at guests' choice of Jonathan's or Old Village Inn (open menu), and a late check-out of 1pm. Available weekends for Friday and Saturday nights.

Menopause the Musical Getaway - This play just keeps getting better - with rave reviews, Menopause is staying with us through October 5th. This sell out show is hilarious - come visit us for a good meal and a good laugh!

Menopause Theatre Package includes Resort accommodations for 2 nights, tickets for 2 people to the Ogunquit Playhouse, one dinner for 2 people at Jonathan's (open menu), breakfast each morning and a late check-out of 1pm. Available through October 5th, 2006.

New Year's Holiday Getaway - Time marches on - and our annual New Year's Eve getaway is the perfect way to have some fun! Come join us to ring in 2007 on our popular packages - party included!

New Year's Package includes 2 night accommodations (Dec 30 & 31), Wine & Cheese Welcome, Brunch Sunday, New Year's Day Brunch, late check-out of 1pm and guests' choice of dinner and party combination - click here to learn more! It's New Year's 2007 by the Sea!

Fresh Picked Apples - Staff picks for local homemade cider!

McDougal Orchards, Springvale, Rt 11A Phone: 207-324-5054
U-pick or ready-picked fruit. 14+ varieties on mostly dwarf trees. Pumpkins and sweet cider in season. Hayrides on weekends. Farm animals too!

Spiller Farm, Wells, Rt 9A Phone: 207-985-2575
U-pick apples and pumpkins. Hayrides, corn stalks, gourds and fall veggies. Come and enjoy the farm!

A Famous Corn Maze - A staff pick for fun!

Zach's Farm & Corn Maze, York, Rt 91 Phone: 603-205-1456
Famous for the most delicious corn in Southern Maine and 25 acres of the Great Corn Maze. Take a 20 minute hayride and enjoy the amazing maze - plus pumpkins, flowers and more!

Hay Rides, Sidewalk Sales and Scarecrows - oh my! Southern Maine enjoys great fall festivals. Join us in October for three of the best:

Columbus Day Sidewalk Sale & Farmer's Market, York, October 6-9, 2006 10am-4pm
Come enjoy the sidewalk sale at Short Sands - the last of this year's merchandise moves outside and on sale for three days. It's the early jump on holiday shopping! 

22nd Annual Harvestfest, York, October 13-15, 2006
10am-4pm, other venues nightly.
Bigger than ever! This Colonial themed festival includes a variety of activities - live bands, an ox roast, bean hole beans and crafters from all over the country. Book early to enjoy SeniorFest, KidsFest, Antique Car Show a POW-WOW, hayrides and much more. For a full schedule and more information, call 207-363-4422.

3rd Annual OgunquitFest, Ogunquit, October 20-22, 2006, 10am-4pm, other venues nightly.
Almost sold out! Hurry to enjoy the town wide scarecrow contest, pumpkin decorating, scavenger hunt, ghost stories, marketplace and much more. Come enjoy the famous spooky ghost tours Friday! For more information, call 207-646-2939.

Quick Dates - Best bets for a great getaway!
September 22-24 - Foliage Kick Off - Book today!
October 15-19 - HarvestFest midweek - all the activities, none of the crowds!
October 27-29 - Halloween Fun - Last chance to play flashlight tag in Zach's Maze!
November 10-12 - Veteran's Day Holiday
November 22-26 - Thanksgiving Holiday - and Sales!
December 1-3 - Christmas Prelude
December 8-10 - Christmas by the Sea

Jonathan's Restaurant is a guest staple. Just like the Meadowmere, this family owned and operated business has been in Ogunquit for generations. Adjacent to the resort, Jonathan's offers steaks, prime rib, chicken, seafood, and Maine's famous lobster. Be sure to check out the menu - featuring Maine made products - and the entertainment schedule online at Jonathan's Restaurant! Til then enjoy this delicious recipe!

YIELD: 4 Servings

INGREDIENTS:
4 8oz boneless, skinless salmon fillets
2 cups orange juice 
3/4 cup Italian dressing
2 oz Triple Sec
2 cups granulated sugar
1 tablespoon table grind black pepper
1 tablespoon dried dill
1/2 cup white wine (Chardonnay, Chablis)
1/2 cup lemon juice (fresh or bottled)
1 cup heavy cream
1/2 pound lightly salted butter (the real thing)
2 cups balsamic vinegar
Vegetable oil (Olive, canola, corn, etc)

METHOD & PREPARATION:

1. In a 9 by 13 baking pan or large bowl, place salmon filets. In a mixing bowl, whisk orange juice, Italian dressing and triple sec together and pour over the salmon. Cover container and place in refrigeration over night for service the next day.
2. In a mixing bowl, place 1 cup sugar, 1 tablespoon black pepper, and 1 tablespoon dill and mix, set aside.

BEURRE BLANC/BALSAMIC ESSENCE PREPARATION:

1. In a small sauce pan, pour in the balsamic vinegar with 1 cup sugar.
2. Place on a medium flame and add wine and lemon juice to pan
3. Simmer so the mixture begins to reduce and turn to syrup like consistency.
4. Add cream to the reduction. Once the liquid bubbles, reduce heat to low.
5. Add butter, one cube at a time, whisking first on the heat, then off the heat.
6. Continue whisking until mixture is reaches a rich sauce consistency.
7. Season to taste with salt and pepper.
8. When finished, place in a warm area and reserve until service.

SALMON COOKING:

1. Heat 3 tablespoons vegetable oil in a skillet to medium high.
2. Press one side of salmon filets into the sugar/pepper/dill mixture and saute filets sugar side down, about 2-3 minutes.
3. Quickly, before the sugar burns, pour Balsamic reduction over filets, swirling and stirring well to dissolve the carameilized bits.
4. Turn salmon over, lower heat to medium
5. Cover pan and let salmon finish cooking 5-8 minutes longer until medium.
6. We suggest serving over steamed asparagus -Enjoy!

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