Next Friday, Tressa and I will be doing a menu featuring Cabrito (young goat) from SuDan Farm, just south of us in Canby. I am ecstatic to share this menu with you! As I am always pushing for more responsible consumption of meat, reducing our dependence on beef as the main red meat is central to that goal. We have to branch out from the American trifecta of Chicken-Beef-Pork. I talk a lot about going back to heritage breeds of those species for many reasons, but trying other meats is helpful too. The more our market demand is spread across local rabbit, venison, goat, ostrich, alligator and other sources for meat, the less we have to depend on the industrial varieties to provide our meat. Who decided that those were the three to go with anyway?
We are a very large country with many ecosystems to provide different sources for food. Here in Oregon, alligator may not be the most local choice; but if you live in Louisiana for instance, it is a much better choice than say, shipping wild salmon from Washington or Alaska. These are the seemingly small decisions that will make huge differences. Though the industrial food system has made it so that we can eat the same foods all around the country at any time of the year, this is not a win-win situation. Going back to regional and local sourcing is what needs to happen. The popularity of farmer's markets shows that people are starting to understand that when it comes to produce. Unfortunately, we are far from the folks making the same choices when it comes to their meat and fish. You want grass-fed beef in Vegas or oysters in Kansas?
Better wonder where it is coming from, but I digress...
This goat dinner may the first taste many will have of this meat, which is strange considering goat is the most commonly eaten red meat in the world. Nutritionally goat surpasses all other meat sources, it has a high protein to fat ratio, due to the goat's natural weight distribution. While most mammals store fat between and inside muscular tissues, nearly all of the fat on a goat is stored in a layer on top of its muscles. Translation: when you remove the skin from a goat, you remove almost all of the fat, resulting in a super lean meat, more tender and lighter in texture than lamb but very similar. Goat is a traditional meat in France, Spain, Latin America, West Indies, Africa and elsewhere. We're just a little late on the jump. It is time to give the goat its dues and rightful place on our menus and kitchen tables.
This whole animal dinner will be a bit more special for me. Not only will I be heading straight to SuDan Farms to pick it up, but I'll be present for the slaughter. Now, I know this isn't something that would get most people very excited, but if you've been reading this blog for a while, you know this is one of those moments I've been waiting for. I am very interested to share my thoughts afterwards in a later post.
Our menu will be themed around West Indian flavors, which makes me long for my Crown Heights days back in Brooklyn. I'll be doing a jerk goat, there will be lots of Rum and beautiful spices throughout this menu. The recent return of the rains has gotten us into a summer-or-bust sort of mood. We are ignoring the clouds and grilling up sunny flavors. The menu is posted below, please, put your reservations behind you, bring an open mind and adventurous friend and join us for CABRITO!!!
Bacon & Papaya over Coconut Braised Greens ---
'Mt.Gay' rum, fresh and crystallized ginger, allspice, clove
West Indian Cabrito Dinner
$28/person, 2 for $50. Guests invited to provide personal beverages. Reservation info below.
April 9th, 7pm
Jerk Cabrito with Rice, Housemade Cucumber Pickles, Roti
Fifty Licks Rum and Nutmeg Ice Cream with Chocolate-Honey Cookies
West Indian Cabrito Dinner
$28/person, 2 for $50. Guests invited to provide personal beverages. Reservation info below.
April 9th, 7pm
609 SE Ankeny St, Unit A
I am also very happy to announce another, and last, chance at Icelandic Lamb butchery!
I have reserved Dolce Farm and Orchards' last lamb of the season. This will be a strictly butchery event, very, very limited in size. With a small group of folks, I'll be demonstrating technique for breaking down a whole lamb. Participants will be able to take their portion of the lamb home, but not before choosing from a number of marinade recipes. This is a rare breed of lamb you will not find in stores, by many accounts the best tasting lamb around! I'll be helping folks french, bone and tie their cuts (if you don't know what those things mean now, you will after the class!). Again this group will be extremely small, as in 5 people. Reserve right away if you are interested!
Icelandic Lamb Butchery
$120/person, includes meat to take home and ingredients for marinades. Reserve below.
April 23rd, 6pm
609 SE Ankeny St, Unit Ahttps://cms.paypal.com/us/cgi-bin/?cmd=_render-content&content_ID=marketing_us/send_money
'Iberian' Bacon over Finocchio con Latte al Forno and Cippolline in Agrodolce
On April 19th I'll be helping out with a dinner to benefit FRESH, a new movie screening
April 25th-29th at Hollywood Theater. Many local farms will be represented by their delectable products, prepared by myself and Tressa. The two courses I'll be adding are using meat from Deck Family Farms and Dolce Farm and Orchards and lavender from Lilla Farms.
'Iberian' Bacon over Finocchio con Latte al Forno and Cippolline in Agrodolce
port, fig and anise lamb bacon over milk-braised fennel and balsamic roasted cippolline onions
Lavender Petit Sele with Bitter Greens
lavender salt pork over dandelion, arugula and baby bok choy
Last but not least. I can't help but tease. There will be a very, very big announcement coming in a few weeks. Bacon dreams are coming true and all the planning and hoop-jumping is finally coming to fruition! That's all for now....I am the worst bean spiller!
April 19th more info at: http://saltfireandtime.com/about/seasonal-feast
609 SE Ankeny St, Unit A
$45/person, includes dinner and voucher to screening.
Last but not least. I can't help but tease. There will be a very, very big announcement coming in a few weeks. Bacon dreams are coming true and all the planning and hoop-jumping is finally coming to fruition! That's all for now....I am the worst bean spiller!
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