Tom Heberlein pulled an elk roast from his cast-iron pot, plopped it onto a platter, and poured the pot’s steaming potatoes and vegetables over the tenderly-roasted meat.
Heberlein left it to me, Rich Bishop, and Jim Simonson to decide how much pot roast to pile on our plates. Two or three bites later, we praised Heberlein’s cooking and asked him to forward our thanks to his friend Paul Grover for sending the elk meat northward. We wouldn’t be eating so well if Grover hadn’t shot the elk with Simonson when visiting him in Colorado.
A couple of nights later, Heberlein had some serious explaining to do when the menu featured fresh muskellunge. Yes, he would be serving Wisconsin’s state fish; its finned saint, its swimming symbol and piscatorial poster-spawn of catch-and-release fishing.