June 11, 2009

Why Our Job Is Great

A lot of times when we come in to the office, a client has left us something. Over the past couple of months, we've walked in to a 20-pound shipment of grass-fed meats from Gryffon's Aerie, or a pork belly from Dan Latham. Yesterday, we were left a bottle of Benton's Bacon-infused Woodford Reserve from mixologist Jerry Slater of One Flew South. Not a bad way to make a living.

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