By Chris Macias, Bee Food and Wine Writer
cmacias@sacbee.com
At the tail end of 2010, I queried local and national sources to see what food trends were in store for 2011. Patrick Mulvaney of midtown's Mulvaney's B&L restaurant went on a limb to declare that goat would be the hot meat of 2011, especially with farm-to-table restaurants. Well it looks like the prediction is starting to come true. Grange Restaurant (926 J St., Sacramento; 916-492-4450) will be hosting a dinner on March 10 featuring grass-fed goat and lamb from McCormack Ranch. Wines will be poured by Dancing Coyote from Clarksburg. Information about time and price is coming soon, so consider this a heads up.
By the way, we know the idea of goat sounds a little too close to the petting zoo for many tastes. I was a skeptic too, until I had a dish of chivo barbacoa at Rick Bayless' Topolobampo in Chicago a few years back. This slow-cooked goat was thoroughly succulent, lean and less gamey than many lamb dishes I've tried. That's not to mention the goat I've had in the Mexican stew known as birria, and if you want to give that a spin I highly recommend Birrieria Bugambilias in south Sac (7242 Franklin Blvd., Sacramento; 916-424-3243).
That's to say: Goat - it's what's for dinner.
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