CHICAGO — Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream.
The homage dinner menu to the bleating ruminant at Craft in New York on Friday night is just the tip of an emerging culinary craze for goat meat – an alternative, and normally budget-friendly, option to beef
Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef – an expensive option, even though wholesale prices are off last summer's record highs.
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