Tovar Cerulli, of A Mindful Carnivore, came to visit Cape Cod, and I got to meet him. Unlike me, he had a successful hunting season, and he brought me some venison. There aren’t too many things Kevin likes better than venison loin, so he lit up the grill.
It was only when I opened the refrigerator to see what I could make to go with it that I realized we had bounty from so many friends. I made an asparagus risotto with Amanda’s leeks, Frank and Judi’s garlic, and Al and Christl’s asparagus. And then a smoked oyster cream sauce with Les’s oysters, which we’d smoked and frozen last fall.
All we contributed was chives for the sauce, and sea salt for everything.