Last week, HG’s daughter, Victoria, left Prince Edward Island for New York. But, before departure, there was a remarkable dinner featuring local foodstuffs (with exception of Geechie Boy grits). The festivity started with two dozen Coleville Bay oysters and one dozen Malpeques. Professor Massimo R. assisted HG with swift and adroit shucking. Lesley R. surprised with a lush dish of “polenta e schie”, A Venetian favorite. “Schie” are the tiny shrimp harvested in the Veneto lagoon. Lesley substituted tiny river shrimp from Newfoundland. Heated them with garlic, shallots, olive oil, butter, touch of white wine and a shower of chopped parsley. Served over creamy Geechie Boy grits. Splendid. This was followed by BSK’s seafood chowder of clams, mussels, cod, scallops and potatoes. Accompanied by John the Baker’s brown bread. Hearty goodness. Meal concluded with The Gouda Lady’s fenugreek gouda. Red wine. HG chose alcohol, the dazzling marc distilled by PEI’s Bagaco winery.
Photo Crdit: Vicki Freeman
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