The chef gave me two kinds: a classic calvesâ liver liverwurst and one that she called a foie gras liverwurst. I got them home, desperately wishing it were a dark and stormy night, as it is for the Murrays, instead of a 97-degree scorcher that threatened to melt my wurst, and tried liverwurst for the first time.
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Insights to the Industry. A collection of real-life stories and anecdotes from the service industry to provoke thought and action. This is the perfect book for golf club managers. This book is available for $19.95 by contacting our national office at 1-772-335-3820 or email your request to info@usgolfmanagers.com.