Goat—the most widely eaten meat across the world is a sustainable choice not regularly enjoyed by American eaters. Join Fork (306 Market St.) next Wednesday, June 22 and experience the versatility of this food with Bruce Weinstein and Mark Scarbrough, authors of their newest cookbook Goat: Meat, Milk, Cheese.
The dinner is the first in Fork’s Sustainability Dinner Series, which highlights sustainable foods from local farms and fishing outposts. Fork’s Chef Feury will be serving dishes from the cookbook, including hand rolled gnocchi, grilled and braised baby goat, and house made goat yogurt panna cotta.
Don't miss this opportunity to enjoy these goat-centric dishes! Tickets are $45 per person, excluding beverages, tax and gratuity. Reservations can be made by contacting Fork at 215-625-9425.
For information about future dinner series events, visit www.forkrestaurant.com. In July, Chef Feury will visit the waters off Atlantic City with fishmonger Anthony McCarthy in search of local and sustainable fish such as black bass.