For the entire month of October, Heritage Foods USA will partnering with chefs and restaurants in New York City celebrate “Goatober” in conjunction with the No Goat Left Behind initiative to support Northeastern Goat farms. To celebrate, Chef Sam Richman of popular DUMBO eatery Gran Electrica will be holding a cooking demonstration and tasting at the Astor Center on Friday, October 5, where he will showcase how to prepare the festive Mexican stew, Birria. The event will also feature farmers and project leaders fromNo Goat Left Behind.
Sam Richman’s culinary career includes credits at New York’s Jean-Georges and England’s Michelin-starred The Fat Duck. After spending time in Mexico, Richman cultivated a deep appreciation for the country’s culture and food, and knowledge that he put into practice at his Brooklyn restaurant, Gran Electrica. Located in DUMBO, Gran Electrica features regionally-influenced, market-driven Mexican cuisine using responsibly sourced ingredients.
Goat is the most widely consumed protein in the world, and yet one that is hard to find at butcher counters and in restaurants in the US. No Goat Left Behind is an effort launched in 2011 by Heritage Foods USA designed to introduce goat meat to American diners and provide a sustainable end market for dairy animals.All through “Goatober,” Heritage Foods USA will sell hundreds of goats from 14 New York State family farms that will be served at more than 50 participating restaurants in New York, including Colicchio and Sons, Balthazar, Babbo, Momofuku, Corsino, Gramercy Tavern, and more
WHEN: Friday, October 5, 6:30 PM – 8:30 PM
WHERE: Astor Center, 399 Lafayette Street
TICKETS: $40 each, and be purchased here
To learn more about Gran Electrica, click here.