Homemade pies and cakes — made famous by the likes of Helen Hyles and Dub Bearden — sweetened the deal.
This year it’s the same, Hyles said, but he’s boosting the antelope. Last year, chefs ran out early.
“We’ve got the meat ground from two antelope in the freezer — 41 pounds,” he said, “It’s so sweet and tender, absolutely the best; everybody had a fit over it last year.”
Hyles has enough venison ready to “get started” but needs more.
“I haven’t shot a deer this year,” he said, “but I have three grandsons.”