Attorneys Go Whole Hog for Firm BBQ

On September 27, the shareholders of Saalfeld Griggs offered up an end-of-summer BBQ for the firm, complete with the roasting of a pig and a great assortment of side dishes. Chefs Mark Shipman, his son, Jon, and John Griffin, our fearless administrator, roasted the whole pig in just four hours with the help of a mobile BBQ “pit” called La Caja China. No digging required. Despite the rain coming in early, all staff were provided with cover to enjoy one last taste of summer.