What Did You Have for Dinner Last Night?

Bruce Aidells, sausage maker, co-author of “The Complete Meat Cookbook” and husband of chef Nancy Oakes of San Francisco’s Boulevard restaurant

“The meal started with fritto misto of scallops, shrimps and calamari with a fresh homemade tartar-type sauce. Then I had tiny little fried Olympia oysters served on an artichoke heart. Then I had a rabbit loin wrapped in pancetta. And then I had some halibut from Bolinas, on a kind of very finely chopped tomato with a little sauteed zucchini and a garnish that was kind of like a gremolata but with green olives. I had a bottle of wine and, for dessert, strawberries and whipped cream.

“It’s not bad having a wife who’s a chef.”