HUNGRY GERALD

HG and BSK have very few food difference. It is one of the secrets to HG/BSK’s long marriage (55th anniversary July 2). However, there are a few — HG likes steak and lamb chops blood rare. BSK prefers them “bien cuit” (well cooked). BSK does not drink hard liquor (a very occasional snifter of Sambuca is BSK’s only concession. HG is a robust consumer of vodka, bourbon, gin, tequila, scotch, rum, marc, pastis, brandy. (Yes, HG overindulges). Those are the only differences. Except for oysters. BSK likes subtle, medium sized oysters. Prince Edward Island is oyster heaven. While oysters in New York and New England diminish in taste during months without an “R” in them, PEI oysters are splendid 12 months a year. BSK’s favorites are Colville Bay oysters with their distinctive green tinged shells and delicious, subtle taste. HG prefers the very large Malpeques HG purchases in quantity from Atlantic Shellfish (Red Head Lane in Morell). These have a briny taste that is like being hit in the face by a Bay of St. Lawrence wave. And, some are truly oversized. A few nights ago, HG chomped down on a four inch, fat Malpeque. It was like eating an oyster steak. Outside of PEI, favorite venues for oysters are Rhode Island (winter months); Paris (despite the stratospheric prices) and Vancouver. BSK likes the Pacific Kumamotos at Yaletown’s Rodney’s Oyster Bar. While Rodney’s other oyster offerings are very good, HG finds the Kumamotos insipid. The very best oyster centered meal is had at New York’s venerable Grand Central Oyster Bar. Six oysters on the half shell as starters. Then, the signature dish. Rich, creamy, lush Oyster Pan Roast. Nesselrode Pie (don’t know if this is till on the menu) for dessert. The meal is a glimpse of bivalve eater heaven.