The Boston Globe from Boston, Massachusetts • 268

If! PerSOn By Joseph P. Kahn Cyberfeast (iflwtliBHOtJSE i ElSllMKIflSill ili-i LEATHER JUIIIIIMi I Cq, for i-B 5 Ji My. locations throughout Boston. boar and venison sausage; Himalayan red rice; fresh asparagus in balsamic-soy vinaigrette; and, for dessert, an exotic ice cream smorgasbord. First, a couple of menu notes.

I cheated on the asparagus, since fresh produce does not travel well by air freight. The dried morel mushrooms ($17.95 for 16 ounces), on the other hand, were an inspired choice. So were the duck quesadillas. Only the Himalayan red rice was, as once diner described it, "boring dot-com." For a description of Photos for ilustrative purposes only. Warehouse one-of-a-kind, or bumped and bruised.

Not good merchandise may be overstocked, on prior sales. 1 1 i (shipping free), including $27.50 per package approximately 1 pound for the antelope and the same for the axis deer. Next, IceCreamSource where owner Steve Sauter recommended I go with the Chocolate Shoppe Sampler pack ($50, plus shipping). His customers, Sauter said, include icecream freaks like myself who "might want to dazzle a dozen dinner party guests." I said I'd be dazzled if Sauter could get 12 pints of unmelted ice cream to my front porch two days hence. No problem, he said.

And he did. The reviews? The quesadillas were "excellent," one guest gushed. The conch chowder rated slightly lower in satisfaction. "It's OK if you like conch chowder," said another diplomatically. As for the oven-roasted antelope, "flavorful without being overpowering" was the consensus.

"Where did you get this stuff?" one diner asked, opening the door to an amusing story by me about pickup trucks and high-caliber rifles. The meal ended with a veritable ice-cream orgy, prompting comments that sounded like an audio stream from FoodPorn (I've been there, and it's not what you think.) Verdict? Even if you're not a pretentious yuppie foodie, you can Google yourself quite a dinner party. And if my wife and I are invited, order the Chocolate Shoppe Sampler, OK? a FOR THE HARD-core epicurious, this is the dawn of the Google-food era. Even Vogue food writer Jeffrey Steingarten, a skeptic about ordering foods over the Internet, agrees that the proliferation of gourmet Web sites has changed the landscape for serious foodies. "If nothing else," says Steingarten, "it brings foie gras to the yuppie masses, making it possible to be a pretentious foodie even if you live in the lower Midwest." Now, I've never considered myself a yuppie foodie.

More like a paunchy, omnivorous baby boomer who enjoys a cocktail or two while he's grilling the chicken satay. Yet this winter, I decided to throw a totally search-engineered dinner party. Striving to balance novelty with edibility, I shunned the free-range Maryland chicken (too common), the fresh foie gras from French-Canadian Moulard ducks (too predictable), the alligator steak and rattlesnake meat. (My wife maintains a firm policy against eating anything that might, under other circumstances, eat her first.) In preparation, I surfed three dozen Web sites offering everything from Cajun-style turducken to wild Arctic musk-ox loin. Here's the menu I came up with: duck and cheese quesadillas; conch chowder; tenderloin of south Texas antelope and axis-deer venison, served with a morel-and-red-wine sauce; mixed grill of wild On the Web, conch chowder, antelope, and decadent ice creams are a mouse click away.

the harvesting of the south Texas antelope tenderloin, I quote the following from brokenarrowranch.com: "Flying low, the helicopter moves the antelope to a point near the road and then quickly drops down to shoot it in the back of the head. This procedure avoids stress which will adversely affect the quality of the meat." Being unsure about my guests' stress level, I kept this to myself until later. I likewise skipped details about the harvesting of venison and wild boar (something about "shooting them from a pickup truck using a rifle and The price tag for the meat ran to around $220 All! iHtejfl 6:30 in Boston R.S.V.P. Join its for a lecture March 27 at.