HUNGRY GERALD

Last night, HG/BSK, the Riva family and the Freeman family (SJ, Maiko,, Haru and Teru are in Prince Edward Island after a very long and tiring trip from their Tokyo home), feasted on a favorite French bistro dish–“Moules et Frites”. The mussels were big and  juicy (Best HG ever had). The French fries were state of the art. BSK made them in the oven on a sheet pan. Greaseless and crisp. Bummer: HG daughter, Vicki Freeman, the famed New York restaurateur, was expected to arrive (with stepson, Marlon). She got Covid but promises to be in PEI when healthy. Family, dinners have been focused on the bounty of PEI’s seas and shores. BSK, Sofia R. and other folks went clamming on the Island’s south shore and talented toes harvested many dozens of succulent little clams plus a few larger ones for “Clams Casino”,a tasty appetizer. The little clams (Plus olive oil, clam juice, garlic,parsley) topped a big saucepan of “Linguine con Vongole”. The fabulous clam sauce brought back happy memories of Fire Island, Venice and New Jersey home style Italian restaurants. On another night, Lesley R. made fish cakes with fresh haddock, Ocean Mist Farm potatoes and beaten egg as a binder (And, of course, there was parsley and other herbs in the mix). Sensational and enhanced by rouille and lemon juice. Julio, the local fish merchant, has been getting tuna. Hours from the sea, BSK sears big slices (Slightly crisp on the exterior and rare in the interior). Wasabi, soy sauce, and lemons. Bowls of rice.BSK cuts the tuna into batons. As good–or better–than New York sushi bars.There have been meals of haddock, hake and cod—all cooked creatively and accompanied by super fresh vegetables. Yellow beans are now in season and they are an HG favorite when gilded with butter and sea salt.  Thirsts have been appeased. White and Red wine. Gahan’s Island Red Ale. After dinner: Jagermeister. Top flight Japanese Single Malt Whisky. Jealous? You should be. Nobody eats better than HG/BSK’s family.