Chef Bun Lai spent three decades cooking at a sustainable-sushi restaurant in New Haven, where he rid the menu of tuna and farmed salmon in favor of invasive species.  Now, after shutting the doors for good, Lai is embracing a new kind of restauranteuring.  Instead of cooking for patrons, he invites them to his home, where they stay for two days and accompany him on his rounds - fishing, hunting, gathering, cooking, eating, cleaning.  No suppliers.  No professional cooking equipment.  Just a series of communal meals - ethically sourced & plainly presented - under the stars.