Seafood Post Quotes

When the bullets started flying at the Seafood Market disco in Tel Aviv, shoe salesman William Hazan’s first instinct was to duck under a table. His second was to open his wife’s purse and grab a gun to confront the attacker—a move that probably saved many lives. “I didn’t lose my cool,” Hazan told Israel Radio from his hospital bed a few hours after the violence. “Thank God I had my pistol with me.” Hazan and his wife were eating with friends at the nightclub when a Palestinian suicide shooter opened fire with an automatic rifle. After Hazan pulled out the gun he’s been carrying around for years, he crawled under the tables toward the exit and dashed outside. There, he saw a tall man hitting a shorter man with a knife and jumped to conclusions. “I thought the small man was the terrorist,” Hazan said. “I was going to hit him with the butt of my pistol, but then I got a knife in my belly,” he said. “I realized I was looking at the wrong man, so I turned my gun and shot the other one.” Because of his quick action, the killer—who had already shot dead three people and wounded more than two dozen others—never got the chance to detonate the explosives strapped to his body. Uri Dan, “Hero Grabs Pistol from Wife’s Purse and Guns Down Terrorist,” New York Post, Tuesday, March 5, 20021

I'll get the oysters. You get the sturgeon to start, and then one of us should order the ricotta gnudi and the other, the roast chicken. And we must order the chocolate tart with cardamom." "Fire away," confirmed Ruby, smiling with pride. Each dish was more beautiful than the last. The oysters arrived on the half shell and served with vibrant, almost sour kumquat mignonette, the combination of which was bright and briny and almost candy-like. Click. The sturgeon was smoked and came on a bed of gem lettuce covered in a thin layer of creamy sliced avocado, which balanced the flavors of the smoky fish. Click. The ricotta gnudi were pillows of ricotta covered in flour, boiled and served over baked summer squash and drizzled with a miso sauce. Click. The roasted half chicken came spatchcocked alongside blackened peppers and hen of the woods mushrooms that were lightly baked until soft. Click. They finished the meal with the chocolate tart, creamy and decadent, with the unexpected spice of green cardamom. Click.

A new sake was served, this one white and creamy--- an unfiltered nigori sake that tasted of jasmine, orange blossom, and vanilla. King salmon with smoked soy sauce was followed by a bite of sea bass topped with a dollop of lime foam and sea salt. Fatty tuna was followed by an even fattier tuna, each delightfully buoyant and yet like velvet on her tongue. And then a mysterious dark yellow paste arrived, wrapped in a column of seaweed. "Uni!" gasped Ruby. "What in the world is uni?" "Sea urchin--- it's a delicacy." Ruby swiftly ate the bite and moaned shamelessly, her eyes closed. Cassie hesitantly popped the food into her mouth--- it was strangely creamy and coated her tongue with the tropical flavor of mango, in stark contrast to the crunchy, salty seaweed. It was, without a doubt, simply delightful.

The next dish arrived: seaweed, scampi, and squid, sautéed in garlic and butter, served with a simple broth, followed by a modest bowl of tortellini topped with minced herbs. Before taking a bite, Cassie photographed the plate and examined it closely. "I've read about this dish," she said, suddenly remembering an entry in James's journal. "It's like Italian xiaolongbao. This is the chef's signature dish." "Well, let's give it a go." Cassie scooped up one of the glistening pieces of pasta in a gilded spoon, so that she could examine it at eye level. The pasta was so thin that it was almost sheer, barely containing the liquid inside. She put it into her mouth and pushed her tongue to the roof of her palate, releasing the warm and unctuous carbonara sauce in a quick explosion of cream and salty pork.

Waiters carried trays of Campari spritz cocktails that looked like glowing red orbs, served with slices of fresh orange, and guests nibbled on canapés as they visited the different tables covered in decadent displays: seafood towers filled with shrimp, snow crab, oysters, clams, and freshly boiled langoustine tails, six large copper pots filled with different kinds of risotto simmering at a low temperature, intricate, multicolored stained-glass raviolis stuffed with smoked salmon and cream cheese, and a bread display that looked like an abstract sculpture.

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