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Published May 2, 2008 at 4:34 p.m.
One thing I didn't mention in my article about the Vermont Yak Company this week was that Rob and Kate Williams, two of the yak farm's owners, invited me and my husband to their house in Waitsfield for a multi-course yak dinner...and man does it taste good.
First we snacked on slabs of yak summer sausage, local cheddar and Wolaver's beer as we toured the farmyard. I must admit it felt a bit strange to be introduced to an animal while holding a slab of summer sausage made out of its cousin, but coming to terms with that kind of thing is all part of farming, right?
Then we and the Hartshorns, also business partners, headed the the Williamses for yak bratwurst with three dipping sauces -- I liked mine with the garlic aioli -- divine yak chili and tender strips of yak sirloin with an organic salad. There was also artisan bread with a curry oil dip.
Yak meat is dark red and savory, but (to me) it tastes just a bit milder than beef. It is also fairly lean, but is still high in heart-healthy omega-three fatty acids. I hear the dairy is great, too, but have never tried it. If my affection for water buffalo yogurt is any indication, I'll probably like it.
The evening was full of fun conversation and delicious food, and the experience really helped me with my article. Rob blogged about it here.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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