Favorite Heritage Cuts: St. Louis ribs, pork cheeks, Frank Reese turkeys and chickens
TJ Steele is the chef/owner of Claro in Gowanus, Brooklyn. He has been a supporter of Heritage Foods and our family of farms since his early days at Danny Meyer's legendary Union Square Café. In 2017 he launched his first solo project, Claro, a Oaxacan influenced restaurant where he blends his love for Mexican gastronomy with his passion for seasonal, farm-to-table cooking and offers a rotating menu of herit...
GOATOBER, the month-long goat meat celebration, has become an international campaign bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system. This October, there are events, dinners and talks from London to New York to Ibiza with one aim: put more goat meat on the menu and put all male goats born into the dairy system in to the food system.Goatober 2018 is the most exciting yet as events in New York and Brooklyn see all ...
True carnivores don’t stop at the top-of-the-line, priciest cuts, they know that some of the greatest pleasures run deep. Even casual gourmands can be found picking at some pig liver country pate at their local bistro, or even getting a bit recherché with the fois gras or some delicately prepared sweet breads. But for those […]
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Getting ready for housewarming parties can be stressful! Let me take a small load off of your shoulders by introducing our favorite recipe for a simple and delicious appetizer. Goatober (October) is my favorite month, so in celebration I’ve prepared a quick and no-fuss recipe for you. For the Goat Meat Balls 3 lbs. ground […]
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5lb. goat shanks 2 tbsp. cooking oil 1 red onion, sliced 1 small kabocha squash, diced 1 – 40z jar green curry paste 1 bottle Chicken Bone Broth or Beef Bone Broth (we mixed half and half), boiled 1- 13.5 oz can coconut milk Heat the oil in a small rondeau and brown the goat […]
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Heritage Foods is celebrating the seventh year of its annual October goat project, NO GOAT LEFT BEHIND, and the second in the United Kingdom. No Goat Left Behind addresses the growing problem facing New England goat dairies — namely, what to do with male goats....
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When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new....
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“Doctor, I feel like a goat”. “How long have you felt like that”? “Since I was a kid”. How do you keep a goat from charging? Take his credit card away! What would Goatober be without a little goat humor? Or HUMOUR, as our British friends would say. The confidence to commit to this important […]
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We’re proud to announce that we’re celebrating the sixth year of our annual goat project — GOATOBER, aka NO GOAT LEFT BEHIND! I love goats. Most Americans have never had the chance to try well-sourced goat meat, but those who experience it for the first time marvel at how light it is. The flavor of […]
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Warm up your fall with this delicious recipe for Goat Chili! Ground goat is incredibly versatile and can be substituted into many traditional recipes. Adapted from Smitten Kitchen and Gourmet. Inspired by Goatober!
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Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.
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