On the road again in July, I was honored to spend time in sundrenched Healdsburg, Calif., with Bruce Aidells at the house he claims his former sausage company built, after he sold it to an investment group in 2002. On a Sunday morning, Bruce welcomed me to his jaw-dropping home, overlooking vineyards and quiet pastures, where we talked about his career, the success and eventual sale of his sausage company, the meat industry today, culinary trends and life in the foodservice industry among many other things. We even went into his specially designed sausage kitchen, where we mixed and ground a batch of sausage links and sausage patties. For a meathead like me, this was the equivalent of hanging out on the driving range with Jack Nicklaus or playing catch with Nolan Ryan.
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