CLASS: Goat Cheese Dishes for Early Fall
Chef: Lucindy Willis
Its creamy texture and tangy flavor makes fresh chèvre easily adaptable to warm dishes for fall. Living only five miles from Sleepy Goat Farm in Caswell County, Chef Lucindy Willis has had countless opportunities to cook with goat cheese. This multi-course dinner starring fresh chèvre is sure to inspire future delicious dishes this fall.
Menu: Hot Smoked Salmon, Fennel, Red Onion and Dill Goat Cheese Crostini; Double-Baked Goat Cheese Soufflé with Roasted Beet Salad and Honey Mustard Vinaigrette; Chicken Breasts stuffed with Spinach and Garlicky-Herbed Goat Cheese topped with Lemon Meunière; Lavender, Goat Cheese and Pear Tart