Chef Max MacKissock of Bar Dough and Squeaky Bean co-owner Josh Olsen teamed up last night to present a series of goat dishes at the Acre, the suburban farm that Olsen runs as part of Warren Tech High School's educational program. The Acre (which was originally founded as the Bean Acre four years ago) provides organic produce for both restaurants as well as others in the Denver metro area and is also used as an outdoor classroom to teach high-school students about organic farming methods.
MacKissock created goat butter, goat cheese and panna cotta from goat milk sourced from the Mountain Flower Goat Dairy in Boulder to accompany the main course: pulled goat roasted for six hours over an open fire. Beets, squash, radishes and other vegetables fresh from the soil gave guests a taste of the variety growing on the farm. Mixed drinks from Bar Dough general manager Stephen Gallic were strictly mocktails — since alcoholic beverages are not allowed on the high-school campus — and included celery, rosemary, cilantro and other herbs grown on the Acre.
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