Goat takes center stage on more restaurant tables

05/31/2013 | Pittsburgh Post-Gazette

Chefs are increasingly experimenting with dishes featuring goat meat, including in the Pittsburgh, Pa., region where the number of goat farms has grown from 64 to 115 since 2011. At Legume, chef Trevett Hooper uses the meat in several dishes including dandelion salad and smoked, glazed riblets.

View Full Article in:

Pittsburgh Post-Gazette

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA