The Dish: Git Yer Goat
City Market and the Intervale Center have teamed up to create an exploratory series called The Dish. With support from ArtsRiot, we host quarterly panel discussions that dive into hot food issues with the help of local experts.
This dish was presented by Seven Days as part of Vermont Restaurant Week.The Dish: Git Yer Goat
Wednesday, April 29, 2015
5:30pm – 7:00pm
ArtsRiot, 400 Pine St
Doors open at 5:30pm. Cash bar.
Goats are the world’s most common meat source, valued for their relatively inexpensive upkeep, resilience and adaptability. Vermont is home to thousands of these cute critters — we make some of our finest cheeses with their milk.
But most Vermonters have never eaten chevon, or goat meat, and it rarely appears on restaurant menus. How come? Why aren’t more farmers introducing meat goats into their fields? Why aren’t local chefs putting them on their menus?
Join a panel of local experts for a lively discussion on the potential these bleating babies represent for Vermont’s food system and evolving agricultural landscape. Free samples from our sponsors available before the discussion.
Corned Goat Reubens (Goat pastrami, house sauerkraut, Alpine cheese, special sauce) will also be available for purchase during the event.
FREE! $5 suggested donation to benefit the Vermont Foodbank.
Meet the Panel
- Miles Hooper, Vermont Creamery
- Shirley Richardson, Vermont Chevon, LLC
- Karen Freudenberger, Vermont Goat Collaborative
- Matt Birong, 3 Squares Cafe
Moderated by Pamela Polston, Seven Days
Have an idea for a Dish topic? Shoot us an email.