She goes there to Sous Chef for retreats, workshops and classes wherein they learn to reap the bounty of the farm, from making goat cheese, creating 6-course meals from only what they grow, to slaughtering and butchering a goat. A lot of folks forget that true sustainability isn’t all that glamorous. The days are long and the work hard.
We benefit from Katy going to the farm too. Not only does she bring us wonderful cheese samples, she always comes back inspired creatively. Her specials are, well, extra special.
Here is her grilled bread salad topped with brisket and grilled green peppers, tossed in a bleu cheese vinaigrette that just rocked. I had to take a picture. It’s a wonderful way to have your brisket on the light side. It’s not quite “Meatless Monday”, but it’s leaning that way.
