About two years ago I took my entire kitchen crew, three cooks and [food writer] Harold McGee, and we went down and did a goat slaughter, which would later go into an Easter supper at my house. We bought the goats and slaughtered them on the farm. And I’ll tell you, from that day on, there were never any mistakes with meat in this restaurant. Because the cooks that watched the slaughter, they realized that there’s an animal that’s dying. There needs to be that consciousness in this industry.
~ Chris Cosentino (March, 2007)