And thanks to Jeremy Silansky for writing about us in his "Good Food Here" column last week (and for herding with us).
We take it as a good sign that one chef asked for yak meat for home consumption, while another said, and we quote, "I'd order yak for my restaurant without thinking twice."
We wanted to add these observations.
We at Vermont Yak Company don't see local grass-fed yak as a high-end "boutique" meat. We plan to sell a wide range of cuts and products.
In his review, Jeremy didn't yak about Round Barn chef Charlie Menard's two remarkable dishes: a "Yak Wellington," consisting of seared yak filet bathed in a mushroom duxell sauce and wrapped in a light and fluffy puff pastry; and a yak tenderloin served with a lime peach salsa on a homemade tortilla.
And we'll be hosting our first "Yak to the Future" open house on Saturday, July 5, from 3 to 5 in the afternoon at Steadfast Farm, so local folks can come and, um, you know, yak with the yaks.
Please mark your calendars and come on down to the farm.
Vermont Yak Company
(The Hartshorn, Laskaris, and Williams families)
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