HUNGRY GERALD

Oh, what a pleasure to be hanging out and dining with HG/BSK’s’ gifted daughter, Lesley R., and her distinguished husband, Massimo R., at the family oceanfront home on Prince Edward Island (panoramic sea views and dramatic sunsets). PEI is a serene and colorful democracy inhabited by courteous, helpful people who  welcome diversity and cultural differences (immigrants from Africa,Japan, China, the Middle East, Europe–standouts are Shakers and Japanese monks). And, the Island seafood is great and well priced. (a heaven for oyster and mussel fans–and these are only two of the numerous fish, lobster, shrimp, clam treats that  await diners. Last night’s supper (sourced from Julio’s Fish Market in nearby St. Peter’s Landing) was a sparkling sea extravaganza. It started with juicy, tender shrimp poached in herbaceous lobster broth by Julio. Lesley gave them a stir fry enhanced by garlic and herbs (plus a dash of tabasco), Sublime with chilled white wine and focaccia to soak up the sauce. Next course was steamed soft shell clams. They are not attractive (rubbery black tails) but they are among the sea’s tastiest morsels. BSK rinsed them to wash away any sand or grit and then steamed them (BSK perfect timing). Each diner got two small bowls –one of tangy broth–the other of melted butter mixed with lemon juice and tabasco The procedure: Dip a clam in broth and then in butter.. Eat happily and drink the broth (now butter enriched) when finished with the succulent clams.The result: .A climax to a five star PEI seafood supper.