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!
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