they got game

Nothing better than a man in the kitchen—or a man on the hunt. Dove season opened in September. So newspaperman Frank (left) brought dove breasts he had shot to the Goose, as well as some delicious local smoked trout. Judge David prepared the dove breasts with a sauce he made including mushrooms and onions with julienned vegetables on the side, and I grilled the filet mignon and bought the buttermilk coconut pie. It was definitely the classiest meal served at the Goose in history. Surf and turf and—sky.