HUNGRY GERALD

Joyous laughter filled dinners at the family reunion in HG/BSK’s Prince Edward Island oceanfront home. One day, a group harvested clams on PEI’s south shore. Large clams were used for a batch of clams casino. The tender little clams went into a big platter of linguine con vongole. BSK was the talented cook, BSK relied on years of Fire Island clam abundance. Gifted daughter Lesley R. made a fabulous mushroom risotto on another evening. Before leaving for Tokyo, SJ gave HG (and the family) the gift of a big pot of gumbo. (HG claims the gumbo is superior to any Louisiana product). Other dinners: Lusty cod and shrimp chowder. Crisp fried haddock with spicy rouille. Sheet pan hake with an abundance of vegetables. Falafel (an SJ specialty) accompanying Exquisite Maiko’s steamed haddock with Japanese seasoning, garlic chips and local herbs. Pots of plump PEI mussels in savory broth. Maiko’s Japanese/Korean scallop and scallion pancakes (Lots of sweet and hot sauces on the table). Most meals started with deftly shucked oysters from a number of venues. (There is no better starter). Massimo curated lovely wines and was sure to get baguettes and ciabattas on the table. Even better than the food was the love shared by all.

Yes, they have arrived at HG/BSK’s Prince Edward Island oceanfront home.  And, for a change, the trip from New York was smooth and without delays. Vicki looked beautiful and decades younger than her age. Marlon, a handsome guy, is a chef so he has the requisite lavishly tattooed forearms. Walks to the beach and welcome sea breezes after stifling New York. HG was overjoyed to see HG’s talented daughter and make Marlon’s acquaintance (The Tokyo and Rhode Island families shared the pleasure). HG daughter Vicki; her husband, Marc Meyer, the renowned farm-to-table chef, plus a long time managerial colleague, own and run five New York restaurants: Cookshop, Vic’s, Rosie’s, Shuka and Shukette. Fabulous food and caring, deft service. Gifted HG/BSK daughter, Lesley R., was in charge of dinner. There was a lush salad of avocado and tiny shrimp from a Newfoundland river. This was followed by a  Spanish dish of poached hake, thinly sliced potatoes and onions plus cherry tomatoes. Delicious. A baguette was torn into chunks to soak up the savory broth.  Happy dining, Happy reunion.         

Noel and Yossi M. (BSK’s sister and brother in law) are hosting their son, Eric and his wife, Lisa, at their Ocean Mist Farm located near Panmure Island on the south shore of Prince Edward Island. Eric and Lisa, headquartered in Las Vegas, Nev., are renowned equestrian performers, teacher of vaulting (Acrobatics atop galloping Percherons or other large horse breeds). They are empresarios of: “Gladiolus”, an exciting Roman themed horse show that has received acclaim on television and at arenas throughout the United States. (Eric and Lisa perform in the show). It takes an enormous amount of muscle and strength to manage their performances. Eric is a huge guy with a big black beard and bulging weightlifter muscles. Beautiful Lisa, though totally feminine, is powerfully muscled with a spectacular six pack tummy. (Besides muscle power, Erica and Lisa have grace and profound equestrian skills ) They were feted at a lavish Ocean Mist barbecue. HG/BSK and the Rhode Island and Tokyo families were in attendance. All contributed food. There were lamb shish kebabs, and an extra large bowl of pasta salad. Plus: Numerous chicken cuts marinated in various herbaceous combinations. Potatoes and other vegetables from Yossi’s vegetable garden. Great eating even though mosquitoes were glad to join in the feast.

During HG’s long career as a public relations consultant/publicist, HG had a client headquartered in New Orleans. Yes, HG ate many oysters, po’boys, and cajun dishes. HG delighted in numerous bowls of gumbo and became a gumbo addict, sure that N’awlin’s gumbo was the best. Thought this city was gumbo heaven. But, wait. Years later, SJ and wife, Maiko, were living in Brooklyn. HG/BSK were seated at their dinner table and presented with a steaming pot of SJ’s gumbo. A revelation. Incomparable. The best gumbo in the world. More lush and taste tingling than N’awlins versions. SJ/Maiko now live in Tokyo with their children, Haru and Teru. They own and run Freeman Shokudo, a busy “Brooklyn Barbecue” izakaya. Yes, SJ’s gumbo is on the menu—delighting many hungry diners. Wonderful SJ (and family) have traveled from Tokyo to HG/BSK’s Prince Edward Island oceanfront home for a family reunion. So, last night SJ gave HG a special treat. He cooked a big pot of chicken gumbo. Commented HG: “Better than ever!!”.

The Freeman/Riva family is lucky. Love, laughter, mutual admiration binds us–from the oldest to the youngest–together in joyous affection. And, of course, all of us fervently appreciate well prepared meals, curated wines, and select spirits. The family reunion at HG/BSK’s Prince Edward Island oceanfront home has been a wonderful experience for everyone. In attendance: The Tokyo family–SJ, wife Maiko Sakamoto, grown up son Haru and adorable young daughter Teru; The Rhode Island family of gifted daughter Lesley R, her brilliant husband, Massimo R., their daughter Sofia, Italian movie star looks and an academic luminary. (Still to arrive is HG’s daughter, Vicki Freeman and stepson, Marlon). The HG/BSK family has some successful restaurateurs in its ranks. Vicki and her husband, the noted locavore chef, Marc Meyer, plus a long term business colleague , own five much lauded New York restaurants: Shukette, Shuka, Vic’s, Rosie’s and Cookshop. SJ and Maiko own and run Tokyo’s Freeman Shokudo, a “Brooklyn Barbecue” izakaya.  The dazzling cooks that have been turning out great dishes  for the  family are BSK, Lesley, Maiko and SJ. Massimo shucks oysters with skillful precision and curates wines with Italian flair. These are some of the dishes: Wild mushroom risotto (Lesley); Fish curry (SJ); Linguine con vongole (BSK and other family members harvested the clams and led the team that prepared the dish).Maiko is  one of the world’s best chefs with knife skills that are spectacular. She made two dishes that will live forever in HG’s memory:  Soba in cool, savory broth—accompanied by ultimate tempura served directly to the table from the wok in a whirlwind of action. Fantastic. The other dish was super fresh tuna served in two ways: Maiko inspected the slices. The fatty parts were cut into slices of sashimi. Maiko finely chopped the rest of the tuna, added Negi (Scallions thinly sliced into airy spirals);Nori (dried seaweed). The tuna was dressed with a blend of Kewpie mayonnaise, soy sauce, wasabi and sesame oil. Fabulous. HG is so glad Maiko is part of HG’s life (Besides cuisine, Mako has many other virtues and talents as a wife, mother and businessperson).

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Garlic scapes and traditional ingredients were in a tasty platter of linguine. It was topped with seasonal yellow beans and cherry tomatoes (HG omitted the tomatoes –tough for The Old Guy to swallow). For some reason, HG was served a mammoth bowl of pasta. HG chomped and chomped but could only finish less than 3/4ths. HG was so full that HG missed out on a wondrous platter of cheese selected by Profesore Massimo R. from the cheese merchant at Prince Edward Island’s Farmers Market. (Fig jam was the companion for the tangy local blue cheese—The cheese tastes like Gorgonzola). During the day,  SJ was doing his masterful pickling—sauerkraut, cucumbers, turnips..Hey, lay out some grilled sausages and Black Forest Ham. Plus blazing Russian mustard and milder Dijon. Take icy Gahan’s Red Ale out of the fridge. Happy times ahead.

Jambon Persille is HG’s favorite appetizer (Or light lunch). It is composed of chunks of country ham and fresh parsley in jellied consomme. The gelatin becomes firm when refrigerated`and the jambon persille is served in thick slices. Accompanied by some strong mustard, a few cornichons and a glass of slightly chilled Beaujolais, it is one of the glories of French cuisine (It originated in the Burgundy area). HG first tasted it in the Epicerie (The food market in the Bon Marche department store, a stylish venue on the Left Bank of Paris). At a counter, the clerk sliced samplers to HG and some elegant women. Yum. HG became an instant jambon persille’ addict. The dsh is omnipresent in prepared food shops in Paris. Alas, it cannot be found in “gourmet” stores in the USA (Even absent in New York). Why? A food mystery.

The Tokyo Freeman family (SJ, wife Maiko Sakamoto, daughter Teru, son Haru) are at HG/BSK’s Prince Edward Island oceanfront home for most of August.  SJ and Maiko own and run the busy Freeman Shokudo, a “Brooklyn Barbecue ” izakaya featuring world’s best pastrami (better than NYC’s Katz’s or LA’s Langer’s, say knowing Tokyo diners).  Many other good things on the menu including SJ’s wondrous gumbo. Maiko celebrated Lesley R.’s birthday with a heavenly soba and tempura feast. So, last night it was SJ’s turn to tantalize palates. Fish tacos were featured (They were state of the art–best ever). SJ gently fried Hake and put filet pieces on warmed corn tortillas. There were condiments galore. Parsley green sauce. Fiery pico de gallo, Spirals of cabbage and scallions. Thin slices of radish, grilled baby onions.  Soy sauce. Kewpie mayonnaise. PEI hot sauce. Everyone at the table created their own tacos—crunchy, saucy, fiery, creamy–that suited their tastes.  Sighs of joy. Tokyo cooking rocks.                           

This was no ordinary birthday meal at HG/BSK’s Prince Edward Island oceanfront home. Gifted and beloved HG/BSK daughter, Lesley R., was honored with a Japanese food extravaganza cooked by daughter-in-law Maiko Freeman (Super chef Maiko is in PEI with husband SJ and children Haru and Teru.  A jolly August). Everyone at the table recieved a bowl of soba noodles in a savory broth. Spiced green beans and finely cut spirals of scallions were on the table plus wasabi, soy sauce, etc. Maiko was busy at the range making tempura in a pan of sizzling canola oil. She didn’t sit down_— serving us delicious morsels as soon as they were done—zucchini, fish, shrimps,etc. This is the way tempura is served in top flight Tokyo restaurants_—out of the pan when done–served to the diner morsel by morsel. Maiko was urged to sit down and eat but she insisted that she was taking bites while making tempura miracles. Haru is HG’s wonderful grandson. Knowing HG’s love of fresh tuna sashimi, Haru bought some, made a sauce, cut the tuna into bites and shared them with HG. Excellent tuna and excellent grandson. Maiko brought HG three –moderate sized–bottles of good sake. HG drank a bottle with dinner. HG was also gifted with unusual cigar shaped cookies (Very nice with desserts and after dinner drinks). Everyone toasted Lesley and she was showered with thoughtful gifts. A night to remember.

Last night, HG/BSK, the Riva family and the Freeman family (SJ, Maiko,, Haru and Teru are in Prince Edward Island after a very long and tiring trip from their Tokyo home), feasted on a favorite French bistro dish–“Moules et Frites”. The mussels were big and  juicy (Best HG ever had). The French fries were state of the art. BSK made them in the oven on a sheet pan. Greaseless and crisp. Bummer: HG daughter, Vicki Freeman, the famed New York restaurateur, was expected to arrive (with stepson, Marlon). She got Covid but promises to be in PEI when healthy. Family, dinners have been focused on the bounty of PEI’s seas and shores. BSK, Sofia R. and other folks went clamming on the Island’s south shore and talented toes harvested many dozens of succulent little clams plus a few larger ones for “Clams Casino”,a tasty appetizer. The little clams (Plus olive oil, clam juice, garlic,parsley) topped a big saucepan of “Linguine con Vongole”. The fabulous clam sauce brought back happy memories of Fire Island, Venice and New Jersey home style Italian restaurants. On another night, Lesley R. made fish cakes with fresh haddock, Ocean Mist Farm potatoes and beaten egg as a binder (And, of course, there was parsley and other herbs in the mix). Sensational and enhanced by rouille and lemon juice. Julio, the local fish merchant, has been getting tuna. Hours from the sea, BSK sears big slices (Slightly crisp on the exterior and rare in the interior). Wasabi, soy sauce, and lemons. Bowls of rice.BSK cuts the tuna into batons. As good–or better–than New York sushi bars.There have been meals of haddock, hake and cod—all cooked creatively and accompanied by super fresh vegetables. Yellow beans are now in season and they are an HG favorite when gilded with butter and sea salt.  Thirsts have been appeased. White and Red wine. Gahan’s Island Red Ale. After dinner: Jagermeister. Top flight Japanese Single Malt Whisky. Jealous? You should be. Nobody eats better than HG/BSK’s family.