Get Your Goat

The latest food trend to hit the bay area,and soon the rest of the country, I suspect, is goat. In other parts of the world, such as Mexico, India, Spain and Jamaica, goat meat has been a long standing staple, but for some reason, it's only now catching on here. I’ve always been a huge fan of goat cheese, so it stands to reason that I would be equally as crazy about goat meat. Goat meat is sweeter and less gamey than lamb, with a deep earthy flavor that lends itself well to both savory and sweet, spicy and mild preparations. It is also lower in fat, cholesterol and calories than most other meats, and is also very high in protein. Goat meat raised in the U.S. is also pasture raised and free from hormones and steroids.

Local restaurants are adding goat to their menus with a variety of preparations such as spit roasted leg, slow cooked shoulder with curry, quickly seared and sliced buttery loin meat and tender braised shanks. I recently had the opportunity to buy a small, bone in goat shoulder at my neighborhood market, Bi-Rite, and decided to have a go at it at home. I decided to cook the shoulder long and slow with Moroccan spices, prunes and chick peas. The already sweet meat stood up beautifully to the spices, while the prunes and chick peas, and a sprinkling of toasted almonds and fresh chopped parsley before serving, really made the dish soar.

So the next time you have a hankering for red meat, do a bit of research and see which restaurants in your area are featuring goat, or which butchers are selling it. I'm guessing you will be as pleasantly surprised by the flavor as I was, and once you sample your first taste, you'll also find yourself looking for goat on the menu wherever you go.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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            L'Ecole Culinaire , Saint Louis
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            • All campuses have a public restaurant where food is prepared and served by students.
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.