HUNGRY GERALD

More than a half century ago HG was in New Orleans meeting with a PR client, a company that sold New Orleans food specialties by national mail order. As usual, we met over a four hour lunch where we consumed loads of fried oysters, blackened redfish and many N’Awlins good things. It was at one of those lunches that HG first tasted shrimp and grits—creamy grits covered in shrimp cooked in a sofrito of olive oil, garlic, tomatoes,onions, Cajun spices and tomatoes. Love at first bite. BSK became a shrimp and grits expert to appease HG’s addiction to this dish (cheaper than cocaine). Last night, HG/BSK’s Central Falls, RI, loft became a N’Awlins neighborhood as HG ate (with sublime pleasure) BSK’s version of this dish. Better than any restaurant. BSK is magic in the kitchen.