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Please join us at Bloodhound for another amazing Easter Sunday Butcher Demonstration and BBQ. Chef Rick DeBaord of Cafe' Rouge will be demonstrating how to break down a whole goat, while serving delicious food from the bbq. We will offer a goat ham sandwhich (slider size) with pickled beet relish and horseradish creme fraiche, goat sausage (sheep casing) with a preserved lemon salsa verde, curried goat flatbread with yogurt and cilantro, and grilled asparagus. This will be accompanied by a complimentary cocktail from the bar.
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