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 Feastper 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.
the tagliolini with one farm egg at cantinetta, bellevue.
Love food, cocktails, wine, cheese...in that order. I'm more savory than sweet, but don't be fooled; savory can be treacherous for the waistline. Therefore, I run. Every day is spent living the life I love.
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