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Friday the curvy upstairs neighbor and I - once I had powered through most of the last-minute fu that fills your queue when you're trying to knock off early - drove up to Chico. Rivenoak held an event and they asked us to help as consulting cooks.
I had a lot of fun. Good people, three goats' worth of tasty meat, talented kitchen staff, and a relaxed vibe even with some seat-of-the-pantsishess because, after all, we were cooking goat dishes for a potluck rather than a full feast.
The carnage: roast goat legs, goat ricotta with herbs, goat liver and onion tarts, goat mortadella sausages, a green and a cameline sauce, and probably a couple others I'm forgetting. The 12-pound Dick stuffer that Guillaume let me borrow made short work of the 8-9 lbs of sausages, as well as amusing everyone there that was unfamiliar with it. (Really, there's no possible way to make sausages without lewdness.) People devoured everything. The cooks waited until after everyone had gone through - we'd sampled all the dishes, strictly in the name of quality control of course. Good thing though, because all the sausages and roast goat were gone and there was only a bare scraping left of liver tart and ricotta.
The curvy upstairs neighbor drove us home and we pulled up around 12:30 AM. Some sleep and then off to rehearsal, which went pretty well despite my obvious flatness.
Good local event, good people, tasty goat and introducing more period dishes to folks. I'm glad we were able to help. But at >400 miles round trip, not doing it very often.
I had a lot of fun. Good people, three goats' worth of tasty meat, talented kitchen staff, and a relaxed vibe even with some seat-of-the-pantsishess because, after all, we were cooking goat dishes for a potluck rather than a full feast.
The carnage: roast goat legs, goat ricotta with herbs, goat liver and onion tarts, goat mortadella sausages, a green and a cameline sauce, and probably a couple others I'm forgetting. The 12-pound Dick stuffer that Guillaume let me borrow made short work of the 8-9 lbs of sausages, as well as amusing everyone there that was unfamiliar with it. (Really, there's no possible way to make sausages without lewdness.) People devoured everything. The cooks waited until after everyone had gone through - we'd sampled all the dishes, strictly in the name of quality control of course. Good thing though, because all the sausages and roast goat were gone and there was only a bare scraping left of liver tart and ricotta.
The curvy upstairs neighbor drove us home and we pulled up around 12:30 AM. Some sleep and then off to rehearsal, which went pretty well despite my obvious flatness.
Good local event, good people, tasty goat and introducing more period dishes to folks. I'm glad we were able to help. But at >400 miles round trip, not doing it very often.
