Menus are pushing past traditional meat choices. Chefs are thinking outside the beef-pork-poultry box and putting more goat, rabbit and pigeon or squab in the center of the plate. Kazia Jankowski of the Sterling-Rice Group in Denver predicts that this will be a leading trend in 2014, as foodies increasingly seek alternative proteins, especially from small-scale producers. Here are some examples:
The Lazy Goat
Duck, Duck, Goat Pizza: Duck confit, drunken goat, farm egg, arugula, sour cherry vinaigrette; $13
New York City
Thomas Farms Squab with red cabbage sauerkraut, pumpernickel-parsnip bread pudding, huckleberry, hubbard squash, foie gras; part of $89 tasting menu
Bar La Grassa
Cavatelli with Braised Rabbit; $9/$18
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