Here’s a yarn about a butcher, a chef and a goat.
On Saturday 12 March, Feather and Bone butchery is bringing Sydneysiders a goat-rich day of chopping, cooking and eating with the help of chef Danielle Alvarez of the soon-to-open Fred’s (and late of Chez Panisse).
“We’re going to combine a bit of what we do with a butchery demonstration and cooking class,” says Feather and Bone founder Grant Hilliard. “Danielle’s approach is to let the ingredients do the talking and my bent is that way, too.”
Guests are invited to bring a friend along to the following five-course feast of house-made charcuterie, charcoal-grilled Piccolo Farm quail with Provençale-style red peppers, and roasted goat saddle (of course) with marinated eggplant.
“It’s going to be a big local offering,” says Hilliard. “We’ll be pouring wines from Sparrow & Vine, beers from Batch Brewery and we’re getting handmade recycled furniture from Timbermill just around the corner.”
The goat of the day is a Boer chevon, a premium meat variety, from The Gourmet Goat Lady at Buena Vista Farm in central New South Wales.
“Goats have a bad reputation because of the variety in quality,” says Hilliard. “Most of the controls that exist around other livestock aren’t enforced so you could be buying anything.”
Meanwhile, stay tuned for the next chapter.
“We’re hoping to do this as a monthly chef series,” says Hilliard.
The Concrete Kitchen, 12 March, 2pm-11pm, Feather and Bone, unit 8, 10-14 Lilian Fowler Pl, Marrickville, NSW, featherandbone.com.au. Tickets are $450 including single admission to the butchery demo and cooking class and double entry to the feast.
