A whole new dimension to Western hospitality
Vancouver restaurant owner Umberto Menghi and two of his restaurateur cronies wanted to get in a little hunting in the mountains. They drove to an isolated wilderness camp and began to unload provisions for a four-day stay. Before the widening eyes of their guide they produced two hams, a leg of lamb, two sirloin strips, cold lobster, coffee beans, a grinder and drip unit, cognac, nine cases of wine and stemware to drink it in. Unfortunately their quivering pack horse couldn’t carry it all so they were forced to lug the balance of the grande bouffe to a cabin at 11,000 feet.
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