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!

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