Saturday, November 21, 2009
YAK TRACKS: American YAKBread in Burlington
Delivered 30 pounds of sausage and ground to American Flatbread in Burlington this afternoon.
"We're very impressed with the product," said Chef Brian as I was leaving. "We'd like to get yak up here as a special every few weeks." I'll be sure to pass that on to the rest of the team.
Here's Chef Brian's full recipe:
I fire roasted a mix of the sweet and hot Italian sausage in our hearth,
then put the sausage on a flatbread with creamy alfredo sauce, roasted
delicate squash, baby arugala, and red onions. All the ingredients used on
this flatbread were either local or organic.
Yak to the future!
Posted by Phineas Gage at 3:16 PM