It was early. Very early.  There were close to forty people on the guest list arriving before noon, anxious for a full day of skeet and trap shooting. They would undoubtedly be famished come evening.

With fresh venison on the menu, Chef Charlie Statelman prepared for the long day ahead. Several courses were imagined with his expertise while William took the guests out to the ranges.

Targets were hit, cheers were shouted, and the group made their way back to the lodge. With glasses poured and cigars lit, Hillrock Bourbon and Davidoff cigars greeted everyone with spirits and smokes.  The day couldn't get any better.

But then came the pièce de résistance. A delectable dinner several courses long served with an ample wine. The venison most likely gave its life happily, knowing that even in death it'd be seen as a thing of beauty to be prepared by Chef Charlie.

After the feast, glasses were filled, emptied, clinked, and filled yet again, as the guests avoided the inevitable trip back to Manhattan. No one will ever forget the day that Beretta taught them to shoot, and Chef Charlie taught them to eat.

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Photos from the event 

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