Goat Meat, Three Ways by Anastacia Salcedo
The Atlantic Food Channel, June 23, 2010
If you're anything like me, you've eagerly devoured the recent spate of goat-forward articles but found yourself strangely frustrated afterwards. The course is clear for the dirty-dishes-avoiding, college-fund-raiding diner-outers: grilled at Berkeley's Café Rouge, spit-roasted at Washington, D.C.'s Komi, tacos at New York City's Cabrito, or (write in local favorite here). But the trendlet spells nothing but trouble for home cooks--because most of us don't know a thing about goat meat.
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