(photo via bbaltimore's photostream)

a super huge thank you to everyone who kept us entertained today with the jokes and riddles. there was a bit of everything from laffy taffy wrapper jokes to dirty jokes to jokes tailored specifically for the last wandering goat dinner. so obviously, we've gotta share a few...
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last week was very exciting in the world of cooking schools as my alma mater celebrated the renaming of all of their campuses around the country! i am a graduate (a very long time ago) from the now named le cordon bleu school out in scottsdale. it is great that all of the schools have taken on the name that has been respected and looked up to in the culinary world for so long!
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this week we had the honor of cooking at the james beard house in nyc. in efforts to raise funds for the james beard foundation, the house invites chefs from around the country to cook wine paired dinners, selling tickets to supporters of the foundation. james beard and the foundation stand for culinary excellence so we were excited to be invited to cook, representing the new restaurant, girl & the goat. i had cooked at the house once before with a few other top chef contestants, but this was the first time as the sole chef, so i will admit i was a bit nervous heading out there.
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recently i was lucky enough to be one of a handful of chefs who got to cook a dinner focusing on the mangalista, or wooly pig (i say it should be called the fatty pig, but we will get to that in a minute). a few chefs from the city (chris pandel from the bristol, mike sheerin from blackbird, pat sheerin from the signature room, paul virant from vie—and one more that i am not sure about —who are known to work with local farms were given the opportunity to buy a wooly pig from a local farmer who raised the only five pigs of this breed in the midwest.
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