Warm (not blistering) sun. Cool sea breezes. Spectacular sunsets over the Gulf of St. Lawrence. Gentle green farmland. Yes, HG and BSK are on Prince Edward Island, once again, for the summer. Happily, Andrew McDonald and his lovely daughters are stlll running their shellfish and chowder emporium at St. Peter’s Bay Landing. After a year’s separation, Andrew gazed at HG with fondness and deftly shucked some South Lake oysters. These oysters never appear in the United States. Plump. Sweet. Briney. They are a PEI secret, happily devoured by local gourmands like HG. Having gobbled oysters in Paris, London, New Orleans, Amsterdam, Florida, New York and locales bordering the Atlantic and Pacific, HG vows these are the best in the world. And, when shucked by Andrew not a speck of shell mars the interior and not a drop of lush brine is lost. Besides oysters, Andrew stocks quahogs, soft shell clams and mussels harvested in St. Peter’s Bay. In addition, a lip-smacking cauldron of mussel chowder is always steaming away. There will be happy feasting ahead.
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