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.
Sound Counsel. Smart Business.