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September 05, 2007

Chapel Hill chef wins first goat cookoff

chef serving goat dish
Chef Josh De Carolis, center (Photos courtesy of M. Bebber)

Chef Josh De Carolis, center, from the Ju Jube in Chapel Hill won the first North Carolina chevon cookoff held in Sanford last month as part of the second N.C. Goat and Sheep Roundup. The cookoff was held at the Lee County Fairgrounds, and roundup participants had the opportunity to taste the dishes prepared by Triangle-area chefs. De Carolis created three goat dishes from a half-carcass provided by Steve Mobely of Meadow Lane Farm in Louisburg.

De Carolis's creations included coconut and curry braised goat with black-eyed pea and corn ragout, marinated goat chops and new potato green bean salad with Sriacha aioli and cilantro pesto, as well as a goat sausage and heirloom tomato crepeinette with Thai basil.

Other goat dishes included:
From Lilly's Pizza of Raleigh, goat meat lasagna.
From Foster's Market of Chapel Hill, Caribbean barbecued cabrito and mango cabrito sausage.
From the Weathervane of Chapel Hill, mustard braised goat meat with sambuca creamed onions.

chef serving goat dish
Roundup participants enjoy the goat meat creations.

Others competing included: Enoteca Vin chef Aaron Vaughn, and Piedmont Restaurant chefs Drew Brown and Andy Magowam of Durham.

Judges for the event were Dan Campeau, area poultry specialist; Dr. Jean-Marie Lughinbuhl, associate professor at N.C. State University in charge of the goat program.

Posted by Natalie at September 5, 2007 10:50 AM