After a busy week getting ready for the JDRF Gala followed by a full Saturday and the event that night, Sunday was a day of rest. That also meant no cooking. We had reservations at Ethan Stowell’s Tavolata for their March Sunday Feast: whole goat. I had only had goat a couple of times before so wasn’t sure what to expect. Must admit…was a little nervous. I love all kinds of meat but nothing that is too gamey. Sat down at their beautiful communal table and was preparing myself for anything – with a nice glass of Prosecco. The young couple across from us said they were having a goat weekend – that the night before they’d had goat stew at a La Doña in White Center. Now these people were hard-core goat fans! With them across from us, Angela and Ethan at the end of the table and Chef Brandon Kirksey at the helm, I started to relax.
Dinner was great. Twenty-seven people, two goats, three sides per every four people and dessert. That, my friends, is indeed a feast. The goat was simply prepared – perfectly seasoned, roasted with a salsa verde sauce – which enabled the diners to fully experience the difference in meat taste from the various parts of the goat. My favorites: the belly and the skin, which was a crispy delight. They do one Sunday Feast per month with a lot of interesting ones coming up this year – check out their line up. I’m looking forward to June’s Prime Rib and September’s Suckling Pig! You know you want to join me.