So far, this summer in Prince Edward Island has not been the most summery — weather has featured rain, wind, grey skies and quite cool temperatures. The sun appears for only a few furtive moments each day. However, the Prince Edward Island air is full of the scent of salt and flowers and the simple beauty of the island provides enormous pleasure. Walks on the bluff overlooking the sea or on the beach in front of the HG//BSK home are invigorating. Happy family reunion. Present are: Lesley and Massimo R. plus Gorgeous Granddaughter Sofia (and equally enchanting Pippy, loving and intelligent dog, the perfect companion for HG/BSK’s Toby, The Wonder Dog). SJ and Exquisite Maiko plus Handsome Haru (celebrating his 9th birthday) and Teru, world’s most imperious and enchanting three year old daughter. The weather has not dampened spirits. It has also sharpened appetites. Last night, hunger was appeased by a seafood extravaganza utilizing family talents and the freshest creatures from the sea (including a halibut caught hours before in front of the HG/BSK home). HG and Massimo R. shucked dozens of Johnny Flynn’s Colville Bay oysters (the Island’s best). Profesore/Dottore/Ufficiale Massimo is as adept at oyster shucking as he is at illuminating and interpreting Itlalian culture. BSK grilled a dozen big Savage Harbor oysters. The raw oysters got a dab of BSK’s shallot and red wine vinaigrette. The grilled got hit by soy sauce. All of the oysters were consumed outdoors. Then the crowd filled the indoor dining area for appetizers: Lesley R.’s spectacular and herbaceous lobster salad plus her tingling tarragon infused Newfoundland shrimp salad. There was more: Exquisite Maiko’s halibut sashimi paired with Yuzu pepper. As always, EM’s dish afforded visual as well as culinary delight. Using the deftest knife skills, the perfect slices and rosettes of halibut were adorned by the tiniest slivers of radish and scallion. Then, on to the main dish: Calamarata in Fish Sauce. Massimo R. brought the Calamarata from Providence. A De Cecco brand, this pasta is shaped like a thick calamari ring (thus the name). Italians only eat it with seafood sauce. They are right. It was the perfect shape for Lesley R’s fish sauce composed of halibut, olive oil, garlic, onions, fennel, white wine, chopped herbs and a discreet amount of tomato. Plenty of red pepper flakes for spice and heat. Knockout of a dish. No room for dessert. But, HG managed to close the feast with a few snifters of brandy and Peychaud Bitters.
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