Food Festivals

Goat Belly and Specialty Pigs From Stephanie Izard and Stephen Stryjewski

The Palm Beach Food & Wine Festival (PBFWF) held a special meat-lovers event Monday with its first Southern Hospitality: Pig & The Goat feast. As the title suggests, it was an afternoon filled with pig, lamb -- and, yes, even goat.

The midday feast was held at Pistache French Bistro in downtown West Palm Beach where the restaurant's executive chef Julien Gremaud cooked alongside Bravo Top Chef Season 4 winner Stephanie Izard and 2011 James Beard "Best Chef: South" award recipient Stephen Stryjewski.

On the multi-course tasting menu: each chef's self-proclaimed specialty of pig, goat and lamb. Southern Hospitality kicked off with a vegetarian dish to prep the palate, Gremaud's Napoleon of baby heirloom tomatoes and zucchini, lgoat cheese mousse, pine nuts and eggplant gremolata (a chopped herb condiment typically made of lemon zest, garlic, and parsley).

For meat, Gremaud chose lamb shank prepared with oven-dried tomatoes, garlic confit, sunchoke puree and a fig gastrique.

The goat and pig were left to Izard and Stryjewski, who are best known for preparing the respective meats at their critically acclaimed restaurants.

Keep reading for a few pointers on how to make goat belly, and the best hybrid breed of pig.

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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna