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Culinary Historians of Atlanta Festival of the Goat

Festival of the Goat

Culinary Historical Soceity of Atlanta Festival of the GoatThe Festival of the Goat was my first field trip with the Nutritional Anthropologist and Author Deb Duchon’s Culinary Historical Society of Atlanta held at NYRLE Real Dairy Goat Farm in McDonough, GA.  Yes, I was a bit intimidated, not being a connoisseur of goat meat, but I do enjoy goat cheese, so I figured why not.

The day started out with a spontaneous carpool ride to the farm with Deb and two of her friends.  There’s nothing like baptism by fire.  The first comment I had to respond to after explaining that I was a Personal Chef was, “So you make leftovers for people.”  I very tactfully explained that if the meal is prepared and heated properly  that it offered something other than a “leftover” experience, following up with details on who might need a Personal Chef – special diets, crazy schedule, can’t cook, can’t walk, etc.

The farm itself was a fantastic place with a vegetable garden, rabbits, chickens and of course goats.  To my surprise, the barn where Yvonne Robinson, owner of NYRLE, gave her fun, enlightening presentation smelled not like farm animals, but like the kitchen of a gourmet chef getting ready to serve an epicurean feast.  Still a bit squeamish, I didn’t’ try the goat recipes, but I can say they did smell fantastic and I wouldn’t hesitate to prepare goat for a client if asked.

What I did sample was the goat cheese brought by a local cheese maker. In addition to several varities of chevre and camembert, , she had both goat milk and cow milk feta.  I can tell you that after a side by side comparison, I will be using goat milk feta from now on.

In honor of my first field trip, I thought I’d share a goat meat recipe for you to try.  If you’re looking for goat meat, you can contact NYRLE Real Dairy Goat Farm and Yvonne will get you headed in the right direction.

Persian Barreh (Lamb) Soltani Kebabs & Rice.
(Serves 4)

2 Lbs Lean Boned Leg of Lamb
2 large Green Bell Pepper
4 medium Onions Cut into Quarters
8 small Tomatoes Cut into Quarters
1/2 Cup Yogurt
Juice of 2 Lemons
1/2 tsp Saffron (Soaked in 1/2 Cup Boiling Water)
4 tablespoons Vegtable Oil
Sea Salt and Fresh Ground Black Pepper
Cooked Rice as Needed

Trim the meat of all fat, cut into1 in cubes. Add 1/2 cup liquid saffron, Onion, Salt, Pepper, Lemon Juice to the Yogurt. Marinade the Lamb in the mixture for at least 3 hours, Preferably Overnight. Cut up the Green Peppers into 1 in squares. Cut the Onions into Quarters. Thread the Meat, Pepper,Onions and Tomatoes Alternately on to a Metal Skewer and Grill Over Glowing Coals, “Turning Frequently”. When Cooked, Push the Kebabs Off the Skewers on to a Warmed Dish and Serve Immediately. Garnish with Lemon Wedges & Serve with Safron Rice.

*Recipe courtesy o f Copeland Family Farms.

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