HUNGRY GERALD

HG is often asked what HG’s all time favorite restaurant is. The answer is: Vincent’s (Sadly, long closed). Vincent’s was located in the gritty town of Harrison, NJ (Very close to Newark). The owner/chef was a Sicilian named, of course, Vincent (Probably Americanized for some version of “Vincenzo”). The cuisine was Italian and the portions were substantial. Vincent was a master of all elements of cookery–frying, poaching, steaming, roasting, etc.—but his mastery was matched by his restraint and insistence on the best, freshest ingredients. This was the meal HG/BSK ate scores of times when they lived in Montclair, NJ, for close to two decades: It started with two big platters (Could easily feed at least four people)—one was of the largest and most tender mussels HG ever tasted. They were bathed in a broth of mussel juice, fish stock and white wine. BSK asked Vincent where they came from. “Joisey” was the answer. The other sumptuous platter was filled with crisp fried, greaseless discs of zucchini dusted with a mix of spices. HG never saw this combination of mussels and fried zucchini in any other restaurant–a marriage made in heaven. HG/BSK drank Chianti and dipped crusty chunks of Italian bread in the mussel broth. Main dish was the ultimate linguine con vongole–tasty balance of clam broth, white wine, garlic, parsley and little neck clams. (HG still tastes it in dreams). Much too full for dessert: Grappa for HG and Vin Santo for BSK concluded the feast. HG/BSK ate many other main dishes through the years but never skipped the mussels and zucchini.