We’ll have a 3-course prix-fixe menu for New Year’s Eve, featuring some of our favorite winter dishes. $65 gets you dinner, a glass of sparkling wine, and a beautiful evening in a room full of happy people. Make reservations now!
Here’s the first draft of the night’s menu:
Roasted squash salad
mixed greens, burrata, croutons
Parsnip and lobster bisque
thyme, maitake mushrooms
parsnip chips, beet, smoked garlic aioli
kale chimichurri, braised shallots, horseradish gougeres
parsnip puree, shiitake bread pudding, gremolata
roasted duck breast, black pepper spaetzle, pickled mustard seed
garlic cream, clams, braised cabbage
Flourless chocolate cake
preserved strawberries, whipped cream
crispy farro, poached quince
with pecans, raw honey, and rosemary
We’re hitting the last few days of GOATOBER, and looking forward to our big Halloween whole goat blow-out dinner that YOU DON’T WANT TO MISS!
Our goat this week comes from Sunny Acres Farm, which is just down the road from our own Goatfell Farm. Here’s what they have to say about themselves….
We are a multi-generation farm located in upstate New York. The farm has been in our family since 1897, and has evolved through the years from a dairy and market crop farm in its early years to a beef and dairy goat farm during the 1970s, ’80s and ’90s. For a brief time, we operated the farm primarily as a market hay farm, but found that we truly missed being involved with raising animals, especially goats! In 2002, we purchased our first two Boer doelings, and welcomed their kids in January 2003…and today our herd, including breeding does, breeding bucks, and kids, numbers over 100!
In the past three years, we have begun transitioning from Boers with the addition of Kikos to our herd. The herd now includes three Kiko bucks, as well as a number of purebred and percentage Kiko does and doelings.
As we approach Halloween and our Wholly-Goat Halloween Dinner! we’re working out recipes & testing dishes that help us understand just why goat is one of the world’s most popular meats. There’s not much more delicious than a well-raised goat well-prepared.
In the spirit of transparency and honor, we wanted to share what our friends at Heritage Foods USA had to tell us about the goats we’re featuring this week from Asgaard Dairy in upstate New York.
"Asgaard, which means ‘farm of the gods’ in Norse mythology, is the name given to the farm by its founder Rockwell Kent, a renowned artist, writer, and farmer. Rockwell established the farm as his home in the early 1900s. David and Rhonda Brunner, the farm’s current owners, arrived in 1988.
"Today, Asgaard Farm and Dairy is a family owned and operated farm that produces farmstead cheeses and other dairy, meat, and poultry products for the local community. The farm is set on 1,500 acres of fields and second growth forests in the foothills of the Adirondack Mountains. The Brunner’s have a boisterous herd of registered Alpine and Nubian and Saanens goats. The farm is focused on growing the number of Saanens, which are loved for their mild temperament and steady milk production.
"The Brunner’s goat program has expanded since last year to include multi-species rotational grazing, where the goats, cows and chickens rotate through the pastures, each preparing and cleaning the field for the next. In addition to pasture grazing, the goats also browse in the woods - foraging for food in the woods as nature intended. It has taken a lot of work to develop this system, but the the Brunner’s are pleased to see the results in both the production and health of the goat herd."
Heritage Foods USA works with a variety of small farms to provide us with goat all through October. This week, our goat is from Consider Bardwell Farm, makers of great cheeses (their Rupert is an old favorite of ours).
Here’s what Heritage has to say about Consider Bardwell:
"Consider Bardwell Farm is the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. The farm spans 300-acres across the rolling hills of Vermont’s Champlain Valley and easternmost Washington County, New York. As part of the "No Goat Left Behind" project, farm manager Peter Brooks is raising male bucklings on a 5-acre rocky hilltop pasture that is covered in wild honeysuckle, buckhorn, sumac, and locust saplings. The goats are allowed free-range access to pasture and an open barn. They roam about scampering along stonewalls and rock ledges.
"The goats are Oberhasli, a dairy breed developed in the mountainous regions of Switzerland. They are brown, with hues between light tan and deep reddish brown and black spots. Oberhaslis have a friendly, gentle disposition and they are known as active and hardy goats.”