Boy, did they deliver.
My favorite was the "Yak Wellington," a tender piece of yak wrapped in a pita-like bread blanket, dipped in a spicy mustard sauce, and served on a bed of fresh local greens and vegetables.
To quote Jerry, the hilarious head chef from Sugarbush Resort's "Timbers" restaurant: "I'd buy yak meat," he concluded. "I wouldn't flinch for a moment."
We then took "American Flatbread" chef Jeremy Silansky over to the farm next door to help us herd. I think he had fun, despite the ninety degree heat and humidity.
Special thanks to John and Trey at the 1824 House Inn, for hosting our very first "Yak Chef's Challenge"!