Drop by the North Country Hard Cider tasting room for delicious pasture-raised yakitori chicken + sides and, of course—a cold hard cider.

What is Yakitori?

If sushi and BBQ got together, yakitori would be its delicious baby. Yakitori, Japanese for grilled chicken, is a method of grilling chicken skewers over binchotan charcoal. Binchotan is a special type of charcoal that burns around 1500 degrees, twice the temperature of standard charcoal. Combine this grilling technique with using Vernon Family Farm’s pastured, nonGMO, local chicken and you are in for a culinary treat.

For this dish, it's chef's choice with the skewers. The chef may choose from:

• Momo (chicken thigh)

• Negima (chicken thigh with leek)

• Teba (chicken wing)

• Sasami (chicken breast)

• Kawa (chicken skin)

What is Tare?

Tare is a Japanese dipping sauce often associated with yakitori. The sauce lives next to the grill and the skewers are dipped into the sauce while grilling. The skewers impart their own flavor into the sauce and, over time, the sauce takes on flavors unique to the chef and cooking methods. Our tare is made with North Country cider.