Shore dinner last night with everything (almost) from Prince Edward Island. HG’s pre-dinner cocktail was Strait Gin (distilled in the town of Souris) with grapefruit juice and cracked ice. Then a dozen plump Malpeque oysters from Malpeque Bay. Canadian vintner Jackson Triggs Sauvignon Blanc. PEI soft shell clams with clam broth and local PEI butter. Fried hake caught offshore and served with PEI potatoes, PEI mustard pickles and a salad of local lettuces. Drank a Spanish Tempranillo. HG’s dessert was a variation of a pina colada: pineapple and coconut mixed with a scoop of local vanilla ice cream. Mixed vigorously over cracked ice. Sipped though a straw. Followed by sweet dreams.
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