A rule was made. And, then broken. It was decided that chef, Marc Meyer, visiting Prince Edward Island with his wife, HG’s daughter, Vicki, would do no cooking. With staff shortages at Marc/Vicki’s five New York restaurants, Marc has been super busy filling in as line cook and doing other culinary tasks. However, possibly at Vicki’s urging, Marc cooked a momentous dinner tonight. It started with sea scallop sashimi. Marc trimmed the scallops of their fibrous edges, sliced them paper thin. Fanned out on a plate, they got a squeeze of lemon juice, a discreet shake of piquant spice, a few slices of fiery jalapenos. A sublime way to start a summer meal. Then, onto the main dish. Marc boiled little potatoes. Sliced red onions, radishes, fennel, cucumbers, etc. Added lettuce leaves. Tossed in a pungent dressing. It all went on BSK’s largest platter. The salad mix was topped with baked fresh tuna and, as a final touch, perfect hard boiled eggs. The dinner table was presented with a huge tower of great food. Not to worry. Modest amount of leftovers. Many thanks, Marc.
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