Last week I attended a dinner hosted by Steven Rinella, the most unpretentious man ever to have written a food book. Steve and I met last autumn when he was promoting said food book, A Scavenger’s Guide to Haute Cuisine, at the Texas Book Festival, and he and I were on a panel with Jay McInerney, whose collection of wine writings, A Hedonist in the Cellar, had just come out. The three of us somehow coalesced into a breezy vaudeville team that made the gathered audience laugh rather than just sit there catatonically, as bookchat usually warrants.
So we vowed to reconnect in New York, and finally did last Thursday. Steve hunted, caught, and trapped most of the ingredients for a multicourse game feast, including Brooklyn squirrels* and sparrows. Jay brought wine. I did nothing. And the New York Times’s Chip McGrath was on hand to write about the meal. You can read his report here.
* Further pursuant to the subject of eating squirrels, you must check out this semi-famous YouTube clip about “squirrel melts” if you haven’t already.