HUNGRY GERALD

Gourmand HG has joyfully dined on classic great meals—Lobster cocktail and prime sirloin steak at Christ Cella in New York; Sauteed clam bellies and shad/shad roe at Gage & Tollner in Brooklyn; Smoked salmon and mixed grill at the Connaught Restaurant in Londonl; Oysters and Dover sole at Le Dome in Paris. Add to “Great Meals” the lavish feast BSK produced last night at HG/BSK’s oceanfront home (panoramic sea views and sunsets) on Prince Edward Island.The fabulous supper began with a dozen oysters (meticulously shucked by Julio, the local seafood merchant and delivered in a little box snugly nestled on a bed of ice–a beautiful still life. One dozen oysters–six South Lakes and six Pickle Points. The South Lakes were lushly large with a great mouth feel. The Pickle Points were smaller with a subtle hint of brine. HG ate eight oysters and BSK ate four—both were transported to oyster heaven. Yes, the oysters were a tough act to follow but BSK managed to do it with ease and creativity. The main dish was composed of perfectly sauteed sea scallops covered in a sauce of finely chopped spinach enriched by a number of Indian spices. Lush fragrant dish (inspired by a David Tanis recipe).  The taste was so wonderful that HG wanted to retain it—and didn’t have the usual chocolate dessert. It’s good to live in a small.green, diverse, democracy like PEI and compete successfully with  international centers of fine dining.