Goat is No. 1, the world’s most consumed red meat, eaten by 70 percent of the planet’s population. And yet, it’s tough to find it on menus in the U.S.
Now, don’t give me that malarkey about goats are too cute to eat. (What about Porky Pig? Yes, those bacon makers are soooey adorable. And on and on about all sorts of animals we routinely find on our plates.)
No, I think the real rub against eating goat is that it’s challenging to cook. It’s extremely lean and it can taste… well… goat-y.
That’s why you need a seasoned chef to show off goat’s amazing versatility and that’s the game plan for a fundraising dinner for Quillisascut Farm School on May 30.
The Corson Building’s chef de cuisine Emily Crawford will prepare goat several different ways, including roast loin and leg, braised shoulder and meatballs made with assorted bits and pieces.
This menu planning is especially meaningful for chef Crawford, who was one of the Farm School’s first students in 2003, its second year. There, on the remote Eastern Washington farm of Rick and Lora Lea Misterly, Crawford had one of those epiphanies that the place is famous for causing. Hers turned into a mission to find clever ways to use every bit of an ingredient, a burning desire fueled by witnessing all the effort and care that went along with producing food and raising animals.
“It was a lovely experience, at a place where you’re unplugged and so focused on your surroundings, really engaging with the environment,” Crawford said. “You can’t but come away with a new perspective, thinking more about where your food comes from.”
Many participants leave the Misterly’s farm with a renewed sense of excitement and an evangelist’s zeal to spread the good word. For Crawford, that’s taken shape as a founding board member of Quillisascut Education Fund. This nonprofit’s mission is to foster, advance and promote educational and cultural programs on environmental health and sustainability, culinary arts and nutrition. The Quillisascut Education Fund (QEF) fulfills this mission by granting scholarships to individuals who wish to attend food sustainability programs at QEF-approved educational institutions. By granting scholarships QEF helps make education and training on food and sustainability available to a greater number of students and professionals in the food industry. Scholarship recipients are expected to make a good faith effort to contribute to a growing network of sustainable practices as they implement what they have learned in their classrooms, workplaces and communities.
This intimate fundraiser (there are only 30 seats) will be a little bit like a trip to Quillisascut, with the meal served family-style and the conversation gently guided toward important issues such as sustainability.
Who knows? Maybe there will even be some brainstorming about how to get goat on more menus.
The spring goat feast May 30 at the Corson Building is $200 per person, which includes wine, tax and tip. All proceeds benefit the Quillisascut Education Fund. To reserve a spot, call 206.762.3330.