The entire Vermont Yak Company team gathered for our first annual holiday party on Friday night.
On the menu?
Yak, of course. With a Dave H special local salad of greens, and Susan's outstanding berry cobbler dessert, and Boyden Valley River Bend Red wine (our new favorite here at the Williams place) and fresh pressed apple cider for all.
As an appetizer, sweet italian yak sausage, semi-slow cooked on the outdoor gas grill to semi-blackened perfection (yak, Cajun style).
The main course? Kate's braised yak ribs - here's a close-up.
And Dave delivered on his promise to serve up yak tongue.
Outstanding - sweet, delicate, and delectable - especially with horseradish sauce.
Our first Vermont Yak Company season has been full of so many blessings, big and little. Perhaps the most exciting has been getting to know our neighbors better, as we work together to re-invent a 20 acre piece of Vermont's working landscape with a most amazing four-legged species.
HAPPY HOLIDAYS TO ALL, and WE LOOK FORWARD TO 2009!
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