HUNGRY GERALD

Before HG had his bad fall and ended up in the hospital with a broken hip, he wrote this post: Sadness. HG’s daughter Victoria Freeman and her stepson, Marlon Meyer, the Los Angeles cooking pro, have left HG/BSK’s Prince Edward Island oceanfront home. Marlon is off to Los Angeles and his sous chef job. Vicki’s destination is New York and her partnership duties as owner of five taste tingling restaurants: Shuka, Cookshop, Vic’s, Shukette and Rosie’s. It has been a great family reunion. Warm embraces and much fun. Present were SJ’s Tokyo family- wife Maiko Sakamoto; son Haru and daughter Teru (SJ had left a week earlier to return to Tokyo). The Riva family–daughter Lesley (a Renaissance woman) and her brilliant husband, Profesore Massimo. Plus their daughter Sofia. She looks like an Italian movie star and is an academic luminary. Only their daughter Arianna was missing from the festivities. Eleven (including HG/BSK, Vicki, Marlon) were at the crowded dinner table. Lesley made a fabulous farewell meal–a stew of cod, vegetables, rice, It was flavored with coconut milk and a host of spices and herbs. (Hot sauces, etc. were on the table). This was preceded by expertly shucked Colville Bay oysters. Delicious way to say goodbye.

 HG is 93 and beset with a long list of ailments (Challenges ???). They include COPD, enlarged prostate, dentures, hearing aids, urinary and bladder problems; destroyed rotator cuff; inability to raise arms (This is linked to radical cancer surgery thirty years ago). II seems that every part of HG’s body and intimate apparatus has been impaired  And, now this hip/femur surgery. HG presumes a long time hospital and therapy time before HG can come home. BSK can’t handle a crippled, pained HG. HG is difficult, impatient, querulous in the role of invalid. BSK is the target of HG’s impatience. Undeserved. BSK has been staunch, loving and efficient in handling everything. HG hasn’t mentioned one of his handicaps—a narrowing of throat making swallowing difficult—another cancer surgery link. Forget hospital food. BSK has been providing HG with wonder dishes HG can swallow,   (Congee, barley soup, Vietnamese noodle pho with tofu; butterscotch pudding, Greek Yogurt, Jello , etc.). BSK is the love of HG’s life and HG apologizes for his New York bred nastiness) . BSK is Canadian and the healthcare HG has received on Prince Edward Island reflects BSK’s nature.   Excellent surgery, caring medical staff, nurses and aides that do the most menial work with skill and good humor.  Thanks , BSK!! Thanks, Canada and PEI !!!                               .         

Don’t get worried, family, friends and hungrygerald.com followers. Had successful, efficient surgery. Painful post-surgery–but making good healing progress. Here are the details: HG/BSK’S  bathroom at Prince Edward Island oceanfront home.  Midday –August 19. HG slipped leaving the commode and crashed into the sink. KAZOOM!! Fractured hip. Bruised and bloody head needing some sutures.  Ambulance called and it came promptly–paramedics managed, with skills, to maneuver HG on a stretcher. HG was whisked off to Queen Elizabeth Hospital In Charlottetown. Surgery involved insertIng a steel rod on the hip bone and a steel pin on the femur to hold it all together.. HG was a few days at  Queen Elizabeth and then transferred  to Montague Hospital in the Town of Montague (Much closer to HG/BSK home). Everyone at both hospitals was welcoming, comforting , professional. However I prefer Montague. Truly Canadian.(Will keep you informed of progress and therapy).

Ten years ago, (Sept. 11, 2013–check the archive), HG posted an appreciation of a wonderful restaurant , Al Cooper’s (long closed). Located in New York’s Garment Center and catered to cloak-and-suiter big shots. Steaks and chops were superb (on a par with those served at Christ Cella’s–alas, also long closed). Since the customers were mainly Jewish ( An exception —Chrstian Dior and other French fashion luminaries ate at Cooper’s, their favorite Manhattan restaurant) there was gefilte fish and chopped liver on the menu. HG’s menu choice was a thick cut of tongue served with perfect creamed spinach and fiery mustard. (HG has consulted with visiting daughter, Victoria Freeman, owner with husband/chef Marc Meyer and a long time colleague of five lauded New York restaurants—Cookshop, Vic’s, Rosie’s, Shuka, Shukette. Vicki says that this tongue dish has disappeared from New York menus. Tongue in any form is a rarity). Sad. When HG craves tongue, HG eats lengua tacos served at many Mexican taco eateries. NYC lower east  side Katz’s ships excellent tongue.  Decades ago, HG and late Father, shared tongue on rye bread (much mustard) at the Tower Delicatessen on Kingsbridge Road, The Bronx. Father ordered a pastrami sandwich and a tongue sandwich. Father and son split them. Glory days for tongue and Jewish delis.

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.