HUNGRY GERALD

The French dining authority, Curnonsky, said two important things about cuisine: “Things should taste of what they are.” and “Keep it simple.” BSK follows his example while adding an emphasis on locavore ingredients. Tonight, BSK cooked a classic Prince Edward Island dinner. The meal was prefaced by six PEI oysters (for HG). Then there was fresh Atlantic fried haddock; local potatoes moistened with olive oil and dusted with sea salt (PEI potatoes are grown in red tinged soil and have a mineral tang that makes them special); plump steamed seasonal asparagus topped with butter and lemon juice. BSK has a patch of rhubarb near BSK’s studio. Earlier in the day, BSK cooked some rhubarb and then mixed it with local strawberry jam. The resultant compote was extraordinary—sweet with a tart underpinning. HG topped vanilla ice cream with the compote and enjoyed a fabulous dessert. Yes, living is good on this democratic peaceful island. And, guns are not worshiped.