That was before sharp knives made slices of cold sausage familiar.

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Try salty, spicy or smoked meats, such as seasoned beef steaks, pork loins, ham, sausage or cold cuts.

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In the early 1990s Jennings and Eason, who was by then running day-to-day operations, began to expand, adding hot- and cold-smoked fillets, smoked-trout dip, trout sausage, chowder and mousse to their offerings.

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He called crew members in for burgers, handed out cold cans of Corona and peeked into a bag of Cajun boudin sausage brought by a crew member.

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