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Competition goat ribchop

Our Goat Meat Receives High Praise in Competition

Our Rack of  Goat Receives High Praise in National Competition. Shepherd Song goat racks were SC students’ main entrée in this year’s National ProStart Invitational (May 3-5, 2014, Minneapolis, MN). Their innovative instructor, Chef Chris Moree reports:

 “…We took the meat off the rack, seared it and served it as a goat rib eye. The lead judge for the entree was Walter Scheib, former White House executive chef for 11 years. He said in 45 years of being in the restaurant business he had never seen anyone take on making a goat tasting menu the way our team did, much less pull it off as teenagers. He raved about how impressed he was with the students for taking on a challenging ingredient like goat meat and cooking it so tender. It was quite a compliment from him, and was only possible because of the great product you sent to us!”

Competition Goat Rib Eye

Goat Rib Eye Entrée: Brussels Sprout, Golden Beet Puree, Micro Beet Greens, Goat Demi Glace

This year’s National ProStart Invitational had student teams from 46 states competing for $3.75 million in scholarships. The intense, fast paced cooking competition required a three course meal prepared on two burners in 60 minutes. The high school students from the Career Center in Williamston, South Carolina were serious, highly trained, and professional in their execution. Many of the young competitors have plans to “go pro”, and are considering some of the best cooking schools around the country.

Future Chefs:  Matt Long, Taylor Meinke, Claude Hughes, Codie Owens

Thank You Future Chefs:  Matt Long, Taylor Meinke, Claude Hughes, Codie Owens

The National ProStart Invitational is put together by the National Restaurant Association Education Foundation. Read more about the competition and ProStart here.

 

 

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