Last June, a friend of mine decided to make some lemons out of an uncle who raised goats out in Jersey. I mean, he hosted a “Goat Roast.” It was awesome. A couple days before the cookout, he went out to his uncle’s farm and they butchered two animals. One was kept whole and the other was broken down and divvied up among attendees who were to prepare dishes and bring them by, potluck steez. Michael Psilakis, a local sensation whose restaurant, Anthos, is a celebrated ode to Greek cuisine, lathered the whole goat on the spit all afternoon, bless his heart. It was delicious. Just lemon, olive oil, salt n pepper.

I wish I had a pic of the spread–it was ridiculous. Curried goat, of course. Goat terrine. Goat sausage. Goat blood pate. List goes on…Thanks Nathan!