HOUSE MADE SAUSAGE!
In an effort to further support area farms, our dietary department took delivery of our first whole USDA slaughtered pig from Nash's Organic Farm in Sequim. As custom would have it, primal cuts such as Loins and Hams are reserved to be served as stand alone dishes and all the scrape cuts are seasoned, ground and turned into delicious sausage. With the help of Chef Robert Goldberg and his amazing skills in Charcuterie we will be serving a wonderful Italian sausage with peppers and onions Wednesday of this week. Arran
