Krave to host fundraising GoatoberTT gala dinner
UK chefs James Cochran and James Whetlor are in T&T to whip up delicious goat dishes for Goatober TT at Krave
Imagine golden brown breaded cubes, filled with luscious pink strands of slow-cooked goat, served with pickled mango, smoked yogurt and crispy shallots.
That is the description for Goat Kromeski, the appetiser on a special five-course dinner that will be served at Krave Restaurant on October 17 as part of the celebrations of Goatober in T&T this month.
Goatober is a global celebration that promotes the cooking and eating of goat.
In T&T, the celebrations which also serve as an opportunity to boost the local sector are organised by GoatoberTT, led by journalist Franka Philip.
The dinner, which is being cooked by UK chefs James Cochran and James Whetlor along with Krave's award-winning Belgian chef Dominic Beens, is a fundraiser for the T&T Goat and Sheep Farmers Society to enable a young farmer to visit the UK for an internship.
Ravi Renie, president of the T&T Goat and Sheep Society said, "This dinner is a great initiative to help us in the area of farmer education," he said. "If we have to lift the sector, we need to give the young farmers these opportunities."
Philip is excited about linking up with Krave for this dinner.
Krave chef Dominic Beens will also be cooking goat dishes for Goatober TT
"Krave is a bold, forward-looking restaurant. I've been impressed by their forays into global cuisine, so when we thought about where to have this special dinner, it wasn't a hard decision," said Philip.
"I also feel that having this dinner at such a 'happening' restaurant sends a strong signal about how special goat meat is.
"It's not everyday you get the chance to eat a menu crafted and prepared by a chef like James Cochran - he's a champion chef in the UK and we're really proud that he is also thrilled to cook in Trinidad."
In addition to Krave, there are nine other restaurants participating in GoatoberTT's inaugural celebration of goat by putting a special goat focus on their menus from October 12 to 20.
They are 54 Saddle, Adam's, Buzo, Chaud, Chaud Cafe, Dianne's, Hyatt Regency, Kava and Mt Irvine Bay Resort.
"When we spoke to the restaurants about the mission of Goatober, they were excited to get involved," Philip said. "Even though local goat is more expensive, the restaurants were by and large willing to seek out local goat and goat products for their menus.
"If the Goatober movement gets our top restaurants putting goat on their menus on a regular basis, we would have achieved something great."
For information and reservations for the GoatoberTT Fundraising Dinner at Krave Restaurant, call 658-5728 or visit the GoatoberTT Facebook page.
For menus and restaurant special dishes, check out the GoatoberTT Facebook page.