Interview with Blue Goat Chef Kevin LaCivita
Richmond.com has an interview with the Blue Goat’s Kevin LaCivita, covering his culinary history, his process of creating dishes, and some of his favorite local restaurants.
He said he enjoys being part of “the first gastro pub and first head-to-tail concept restaurant in the area,” and offers an example of a chef’s table menu he has served:
The Goat Foursome (with a nice glass of Italian Barbaresco)
· Beer and Bacon BBQ Goat Ribs
· Batter-fried Goat Belly with Chili Dust over Goat Head Cheese
· Loin of Goat Stuffed with Goat Tenderloin, Mushrooms and Spinach
· All Served with Duck Fat Fries and Jicama Slaw
And to finish, our dessert trio:
· Chocolate and Beef Blood Swirl Gelato
· Caramel Ice Cream with Black Lava Salt
· Foie Gras Ice Cream with Duck Fat Fries
The people at the Blue Goat should not be afraid to try the small plates idea they had in the first place. Not the Southernized “small plates” they serve today.
On a similar note, it is a freaking travesty that the theater is closing down. Are the people at the Blue Goat fighting this?
Rusty, what have you heard about the Westhampton? I remember the closing chatter at the end of last year
The Westhampton Theater will close and be turned into apartments. I heard this few months ago. It was definite back then, I don’t know if the plans have changed. If this goes through, whoever okayed the play deserves to be smacked.
Whoever okayed the plan*