Lovely evening at HG/BSK’s oceanfront home on Prince Edward Island. Colorful setting sun. Mild breeze. And, a perfect dinner. A few big and briny Malpeque oysters (HG sipped a tequila/dry vermouth/lemon juice cocktail). Then an appetizer of a BSK signature dish: Crisp fried zucchini blossoms from BSK’s kitchen garden. Before frying, BSK dips them in a very light flour and water batter and then dusts them with Malden’s Sea Salt. Heaven. Main dish was fresh hake (pan fried by HG), delicious small PEI potatoes and garlic/vinegar peppers in the style of New York’s long-closed Delsomma Restaurant. Next night was chilly so it was time for a choucroute with local “October” sausages preceded by oysters and BSK’s fried zucchini blossoms. BSK’s sauerkraut is the very best (better than anything served in Paris). BSK enhances the kraut with a mix of sliced apples and onions plus white wine and a dash of olive oil. Unfortunately, the sausages were disappointing. Dry, flavorless, thick-skinned. (BSK found them okay).HG will have to wait upon a return to the USA to get a shipment of great weisswurst and other delectable pork products from New York’s venerable Schaller & Weber. Then, there will be a regal choucroute.
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