Oysters are bred and farmed in a score of Prince Edward Island’s bays and coves. Many delicious varieties. Johnny Flynn’s Colville Bay oysters have shells with a distinctive green tinge. They are super delicious. HG is also addicted to the big, briny Malpeque Bay oysters and an interesting variety farmed in Savage Harbor. HG likes to have an oyster feast of eight Colville Bays followed by four Malpeques and climaxed by four Grilled Malpeques (a BSK specialty) flavored with a bit of melted butter. PEI oyster eating has brought back happy memories of gluttonous lunches at The Oyster Bar in New York’s Grand Central Terminal. During HG’s New York days, HG would lunch there twice or three times a month. (Months that had an “R” in them, of course). HG lunched there alone. Didn’t want witnesses to HG’s overindulgence. The lunch: Six Long Island littleneck clams on the half shell. Six Wellfleet oysters on the half shell. Oyster Pan Roast. Nesselrode pie.(This is a custard pie filled with candied fruits and topped with whipped cream.Disappeared from restaurant menus many years ago. Most contemporary chefs have never heard of it). Ballantine’s IPA Ale. The pan roast is the Oyster Bar’s signature dish. In HG’s day, the mix of oysters, chili sauce,Oyster brine, cream, celery salt and paprika was cooked at the bar (where HG always sat) in a special machine by an experienced Italian chef. The wonder mix was poured into a bowl over a slice of dry toast. Celestial. HG/BSK have a record of failure in trying to duplicate this dish. Can’t recapture that Oyster Bar magic.
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