For the full story on the work, check out Leonard Gill's piece on Wild Abundance in the November issue of Memphis magazine, which hits the stands next week. But, briefly, the book is an homage to hunting clubs around the region and features notable area chefs — Kelly English, John Besh, Alex Grisanti, Karen Carrier, among them — cooking alongside the clubs' cooks.
What you get are recipes running the gamut from hush puppies to foie gras-stuffed duck and what you get, too, is an inside look at the camaraderie of the clubs. (See also: Eli Manning.)
As ArtsMemphis president Susan Schadt says to Gill, "There's a big move to local, sustainable farming. What could be more local than the food being prepared in these hunting camps?"