You may not be aware of it, but the demand for goat meat in this country far exceeds the supply.As ethnic populations in the United States grow—and as the traditionally bland American palate grows more adventurous—interest in this global staple has grown too. The most widely consumed meat in the world, goat (aka cabrito, capretto, chevon) holds a place of honor in many cuisines, including Chinese, Indian, Mexican, Jamaican, Greek, and Persian. Problem is, there’s not much of it available in the United States. Most goat meat sold here is imported, frozen, from Australia and New Zealand. Americans who raise goats—for show, dairy or meat—are accustomed to calls from consumers in search live animals for slaughter.
Dish will never forget where we were when Oprah Winfrey signed off the nation's airwaves forever. We were in a luxury suite at the St. Regis hotel in Buckhead, enjoying a one-on-one tequila tasting with the First Lady of Tequila, Casa Dragones CEO Bertha Gonzalez Nieves. We'd like to think we were following Dr. Winfrey's (a tequila connoisseur herself) commencement address to the letter: "Everybody has a calling. It's your job in life to find it."
When Atlantan Laura Martin decided, about four years ago, to walk away from highly processed sugars, she created a problem for herself: She loves desserts. And she loves to bake.But anyone who has ever picked up a cookbook knows that most baking recipes are loaded with refined sugars, such as granulated sugar and brown sugar. So Martin set about reworking her favorite recipes to replace the processed sugar with natural and less refined sweeteners, such as honey, maple syrup and
ATL Food Chatter: October 19, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Last week, the Atlanta Food & Wine Festival celebrated its ticket sales kick-off with a lavish affair at private Buckhead home that set an upbeat tone for its inaugural event, scheduled for May 19 to 22, 2011. “If there is one thing we want people to know about this festival, it’s that we are offering an experience like no other for food and beverage lovers. All of the learning and tasting experiences have been designed by our Founders Council and curators and represent what these culinary leaders would like festival guests to know or to enjoy. The programming represents authentic, interesting and passionate points-of-view.”
It was a sumptuous Saturday dinner spread of some of Atlanta foodies' favorite dishes: grilled shrimp on sugar cane from Nam, macaroni and cheese from Mary Mac's Tea Room, 4th & Swift's parmesan and truffle popcorn, Son's Place fried chicken, Restaurant Eugene's butter bean and corn succotash and Coca-Cola cake from Carver's Country Kitchen.
When the warm weather dissipates, farmers begin to fill their market stalls with hardy root vegetables: turnips, rutabagas, sweet potatoes, beets, carrots, winter radishes. But this year, customers can also find an exotic tuber among the local mix: fresh ginger.