I have a buddy that I graduated high school with that is a chicken farmer and a straight up gourmet cook. Besides that he is a wine broker (yea that's right) and has a personal collection that tops 500 bottles. Best part is I get to hunt his property for free plus some tasty venison. His creations are sublime, from the pasta ragaue to the uncooked, three week old, coffee encrusted loins he hangs in his fridge. Always paired of course with some primo vino.
Flippin unbelievable I tell ya!