1/2/2024 0 Comments Oolite restaurant miami menuTry all kinds of spice, curries and Asian flavors like ginger, star anise. You can get a sense of the flavor and let your palate lead you to how you want to flavor it.Īnd from a flavor perspective, the sky’s the limit, from thyme and black pepper to exotic fruit. What advice would you give a chef who wants to get into goat?įor beginners, I’d recommend taking a larger cut like a half-shank, sear and braise slowly and work from there. But it’s surprisingly versatile a lot of chefs can be intimidated by the leanness and they’re missing out! I’ve done goat sliders with fresh thyme you actually have to add fat because it’s so lean. It’s not as intense as venison, but stronger than lamb. I love that strong, earthy, “wild” flavor. They used to use the extract to make chewing gum because of its natural elasticity. Sapodilla is a small, pear-like fruit that grows down here in Florida and the islands. Your StarChefs dish used a fruit called Sapodilla (sap-oh-deeya) what is that? At Oolite, we’d braise it, vacuum it in portions and keep it sous vide at temperature, then glaze it and hit it quickly on a grill or broiler for service. Cooking low and slow tenderizes but keeps the color nice and pink. I like to use bone-in cuts, and braises work great. Whether I’m braising, smoking or searing, I always start with a rub, and go heavy because I know I’m going to lose some when I sear it. People are finding the similarities to lamb, it’s just one more step out from there. I like to think I’ve earned their trust, so they’re very open to having goat, oxtail, alligator, and even python! Even in a posh restaurant setting like Oolite, those guests would take a chance on goat. My guests are typically foodies, and are looking for those ethnic and cultural influences. I’ve always cooked goat in all my restaurants, from Redlight to Oolite to my new spot, Wessel’s Tropical BBQ (opening next month), as I tend to focus on Florida regional and Caribbean flavors. Goat is not the most common protein on American menus what’s the key to making it work? This month we’re all about our favorite Caprines, the goats! Following a sexy South Florida event with StarChefs, we caught up with Chef Kris Wessell from Wessel’s Tropical BBQ in Miami to get his thoughts on goat.
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