HUNGRY GERALD

Everyone agreed. The wedding of Arianna R. and Adam L. was the best wedding day ever–surpassed anything in recalled history. The site was the family oceanfront  home on  Prince Edward Island. The actual ceremony was at 4.00 PM, Aug.28, but the joyous time began at breakfast and continued through a bright and sunny day (augurs well for the marriage) and ended late at night. The couple exchanged their vows on the deck facing the sea–the deck was festive with flowers and flower planters–the dogs, Pip and Toby, wore flowers.  VIgorous beach walks  (alas, HG daughter and Victoria had to leave PEI and attend to their culinary enterprises).  BSK and daughter Lesley R. prepared a tasty late lunch. Showers and formal (relative to PEI) dressing. All were seated–many photos and glasses of champagne. Noel and Yossi arrived to share in the joy (Noel is BSK’s sister, Yossi is Noel’s husband and BSK’s brother-in- law). Sofia organized and choreographed the wedding ceremonies with style, creativity and eloquence (she was ordained a Universal Life Church minister in order to officiate). Before the vows that made the marriage official, there were remarks and toasts from HG/BSK (Ari’s Grandparents)  and Lesley and Massimo R. (Ari’s parents). Sofia closed with a shatteringly beautiful burst of speech and poetry–a tribute to the couple and wishes for marital happiness. A professional photographer arrived and photographed the champagne swilling family–and steered the official husband and wife to the beach for numerous photos of the two of them. Happy and hungry, the group was off to the Wheelhouse Restaurant for music and fabulous food –the restaurant is in Georgetown with exceptional river views. Before the meal,  Yossi (and his guitar) entertained with the same Yemenite love song he performed for Lesley and Massimo’s wedding decades previous. The wedding feast comprised the best and most inventive food HG/BSK ever ate on PEI. Here’s the menu: Fresh shucked oysters– Shipwreck from South Lake and Tuxedo from Cascumpec Bay (briny and delicious); Potato  brioche with honey butter and blueberry jam (incredible combination—the potato brioche was so flavorful that two loaves were brought back home for breakfast); scallop ceviche and and halibut salad (served with focaccia); sauerkraut croquettes (these were shaped into balls and were one of the best things HG ever ate (and that includes yummy things HG ate in New York, Paris, London, San Francisco, New Orleans). Final main dish was lobster paella with Greek salad, aioli potatoes and sumac pickles (generous amount of lobster meat).  Dessert was fried, honey churros and blueberry ice cream,  (churros were a flight into heaven). At the end of this splendiferous wedding day feast, the wed couple cut a slice of their wedding cake  (brought from home). More toasts at the end of the wondrous wedding day.

This was the Prince Edward Island restaurant (in the town of Souris) where the family—son Jeremy and his children, Haru and Teru; HG/BSK daughter Lesley R. and her husband, Massimo R.; Arianna and Adam (they marry on Aug. 28);  Beautiful granddaughter Sofia R. (she will officiate at the wedding since she has been ordained by the Universal Life Church);  HG daughter Victoria, the New York restaurateur and her husband, the renowned chef Marc Meyer–and, of course, HG/BSK—gathered for a  sumptuous Wedding Rehearsal Dinner. Missing (and much missed) was Jeremy’s wife and business partner, Maiko Sakamoto–she’s in Tokyo supervising Maiko/Jeremy’s Freeman Shokudo izakaya. The dinner started with the best oysters ever—full of briny flavor and perfectly shucked. The feast continued with lobster dip and bacon wrapped scallops– delicious interlude. Main dish was lobsters—served with sides of potato salad, coleslaw and green salad—lots of melted butter for dipping. HG usually has problems swallowing lobster but  had pleasure eating tender lobster claws    Desserts were carrot cake and chocolate cheesecake—both with ice cream.  Wow!! The pleasure didn’t end. The Fiddling Fisherman –for whom the eatery is called— fiddled rousing Canadian Maritime music that brought much applause. It was an appropriate ending to a fabulous celebratory feast. BSK’s sister Noel. M. and her musical husband, Yossi, were at the dinner but no Israeli melodies from Yossi.                                                                                                                                                                                                                                                               

HG’s beloved daughter, Vicki Freeman, the New York restaurateur, and her husband (also business partner) Marc Meyer, the renowned chef, have arrived at the Freeman/Riva Prince Edward Island oceanfront home. Marc, as always, looks trim and distinguished. But, Vicki–WOW! WOW!–looks astonishingly beautiful. She’s been working with a personal trainer for a sculpted physique that is a joy to behold. The Tokyo guys–son Jeremy and his son, Haru, and daughter, Teru, won’t be around for the Thursday Arianna/ Adam wedding–and neither will Vicki and Marc. So, tonight will be a lavish Wedding Rehearsal Dinner which all can attend. Before dinner when all will be spruced up, there will be family photos to mark the exemplary event. Ah, there’s nothing as joyous as family—this was noted at an antipasto lunch on the deck. Because of HG’s swallowing difficulties, HG couldn’t participate—the prosciutto and melon looked enticing–but HG was happy sipping a thoughtful noodle and tofu soup.

Magnificent granddaughter  Arianna and her love, Adam (they’ve been living in Colorado), will marry on Thursday. They have chosen the Freeman/Riva Prince Edward Island oceanfront home as the site. Nothing could be better–lots of family, sunshine (hopefully) and panoramic sea views as the backdrop. Beautiful, scholarly granddaughter, Sofia Riva, ordained by the Universal Life Church, will be officiating. HG’s daughter, Victoria Freeman, the New York restaurateur and her husband, renowned chef Marc Meyer, join the family tomorrow—just in time for a lobster celebratory dinner. Ten hungry folks have squeezed together to enjoy laughter filled suppers–multi towers of sweet corn and tasty fish chowders. HG was overjoyed, dining on Son Jeremy’s remarkable lentil soup—very happy to learn Jeremy made a big pot of  this deliciousness.

How can HG describe last night’s green chile pork stew? Picante? Molto piccante?  Fire in the mouth?  It was the most fiery chili dish HG ever tasted. It also was delicious with a depth of flavor BSK always achieves with BSK’s  simmered stews and ragouts. HG calmed HG’s bowl with chopped onions and avocado—plus a big scoop of sour cream. HG managed to sit back at the dining table in the oceanfront Freeman/Riva family home on serene Prince Edward Island, enjoy the view of whitecaps and let warmth course through HG’s body on a chilly PEI night.  BSK used Hatch chiles in her tasty mix.  Most Hatch chiles are mild and mellow. But, some are like hot coals when cooked. BSK’s mix contained some super hot guys. Yes, Mexican pepper has some surprises. A favorite HG/BSk dish is a handful of small shishito peppers sauteed in olive oil and garlic (plus a dusting of parsley). HG/BSK were enjoying this dish at a Denver restaurant when BSK swallowed a super fiery pepper. The impact was severe and hit BSK on a neurological level. HG was poised to call emergency health care but BSK recovered after some tense moments. BSK now approaches peppers with necessary caution.                                                                                                                                                                           

Big weather changes on Prince Edward Island, the site of the Freeman/Riva oceanfront home (panoramic sea views and picturesque sunsets). The sea is covered with whitecaps. There’s a powerful north wind. Br-r-r! Comfy in warm clothes, HG/BSK and family (gifted daughter Lesley R. and husband, Massimo R.; visiting from Tokyo son Jeremy and his son, Haru, and daughter, Teru enjoyed a robust meal that chased the chills away). Exquisite Maiko, a sensational chef, was in Tokyo supervising Freeman Shokudo, the busy Maiko/Jeremy izakaya. The meal started with super fresh steamer clams —they were dipped in pungent clam broth and melted butter mixed with a few drops of fiery Tabasco. Next dish was a creative and yummy yellow beet salad made by Jeremy (very inventive and satisfying.). Comfort food followed—warming bowls of orzo and corn kernels. Finale was a selection of cheeses, good bread and red wine. Sweet tooth folks finished the feasting with ice cream. Hot or cold, life is delightful on PEI.

Yes, this was a summer joy for young HG. The best was a toasted almond Good Humor. The Good Humor stands were usually manned by bright young men working their way through college. There were also less illustrious Popsicles and Fudgeicles. The all time winner of these lower species was the Creamiscle—not too sweet orange ices enclosed super creamy vanilla ice cream.This was a fabulous gourmand treat on a hot New York summer day. Suddenly, it disappeared. Why? Unpleasant New York dirty water hot dogs and soggy soft pretzels are still being sold on Manhattan corners—but Creamsickles are a treat from the past. Presumably, the young Good Humor guys became big time doctors or lawyers.

Perpetually hungry eight-year-old HG enjoyed many afternoon snacks: the first snack, after returning from elementary school, was a slice of pumpernickel bread topped with chicken fat, sliced onion and kosher salt . The late afternoon snack was a salted pretzel (twisted or baton) with a chocolate egg cream. An egg cream is a bit like an ice cream soda (without the ice cream) with a hint of milkshake. An endangered species, you can drink one at the Russ & Daughters Cafe on New York’s Lower East Side. (yes, there are a few “candy stores” that serve it.) HG is the national egg cream authority The key to a proper egg cream (contains neither an egg or cream) is frozen milk. HG’s recipe has appeared in The New York Times and The Jewish Encyclopedia. Give the recipe a try—and enjoy!!

Gifted daughter Lesley R. reached back to her years as a resident of Venice and cooked a traditional La Serenissima dish. It’s called “schie” (not sure about the spelling or pronunciation). It consists of small shrimp (here at the Freeman/Riva family home on Prince Edward Island the variety used comes from Newfoundland) mixed with soupy polenta and lots of spices and herbs. Quite yummy. The other dishes served at supper were sauteed squash and mushrooms (cooked by excellent Son Jeremy) and a sprightly tomato salad. Pleasant eating on a warm summer night in PEI.

For a few days, HG had trouble swallowing  (related to cancer surgery handicaps decades ago). Ate next to zero and had concerns about weight loss. Not to worry. Swallowing has eased and HG appetite has returned–big time. Splendid fressing-fried haddock, heavenly seasonal sweet corn (much butter and sprinkles of kosher salt); pea soup, tomato soup, Vietnamese pho; savory Moroccan chicken–and more. Son Jeremy is here at the Freeman/Riva oceanfront home on serene, sun soaked Prince Edward Island. (wife Mako is back in Tokyo supervising their Freeman Shokudo  izakaya–HG dreams about her tempura, the world’s best).  SJ, BSK and  daughter Lesley are splendid cooks so HG and the assembled family has gourmand meals. HG breakfasts on a bowl of yogurt with fruit compote, a BSK created smoothie and cups of Massimo brewed coffee. Nice start to the day. Lunch focuses on noodles. Exquisite (like her Mom) Teru  made HG a robust happy dinner (this is lunch in PEI–dinner is called supper on the Island). This was a big, steaming bowl of spicy Korean noodles, gilded with sesame oil and a few drops of hot sauce. Teru made it perfectly (noodles were the right texture). Jolly well fed oldster.