Red Goat Gourmet

09/22/2025

Starting off the week strong here in San Carlos. 💪



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05/03/2025

12/26/2023

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Here’s how the Feast of the Seven Fishes turned out! We spent about 4 hours cooking and grazing our way through 7 courses, which I prepped as individual small bites rather than as a sit-down dinner (thereby avoiding any possible comparison to the Berzattos 😅) while watching Christmas movies (Home Alone and Die Hard) and toasting to the holiday with a little champagne🥂🍾. Huge credit to my good friends .meat.fish for the exceptional fresh seafood that was truly the star of the show!

1. Oysters 🦪 Raw and Rockefeller
2. Scallops - seared, with caviar & chives
3. Prawns 🦐 sautéed, with gremolata toasts
4. Dungeness Crab 🦀 baked hand roll
5. Lobster 🦞 poached tails with drawn butter
6. Ahi Tuna 🍣 spicy tartare on crispy rice*
7. Clams 🦑 Pasta alle Vongole w/Squid Ink Tonarelli

*My son Oliver’s specialty 👨‍🍳 I think if the caviar and squid ink pasta count, we actually managed to work 9 gifts from the sea into the menu! It was all delicious and such a fun way to spend Christmas Eve with my 3 kiddos!

12/01/2023

Spicy Lobster Shoyu Ramen 🍜 starring .meat.fish - my go-to for the delicious broth, fresh noodles and the very best lobster 🦞 in Phoenix. When you see their ramen kits in stock RUN, don’t walk - they’re *that* good! Then put your own spin on every bowl - I went with jammy eggs, green onion, shiitake, radish, nori…with some bok choy and pickled cucumber on the side. The only limit is your imagination. 😋

11/22/2023

Kicking off Thanksgiving 🦃 grateful for .meat.fish 🦞 lobster rolls and the time to slow down, relax and enjoy their deliciousness with my kiddos on a perfect sunny AZ afternoon 🙏 (before I settle into my kitchen for the next ~24 hours! 🤣) Snabbed beautiful Bluefin o toro and crab 🦀 cakes too! 🤤🤤🤤

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10/11/2021

Afternoon in The City… and lunch - Hoi Frites, Massaman Neuh & Uncle Boon’s Khao Pat Puu followed by miles of walking and talking.

10/11/2021

I always seem to miss the but it hardly matters 🤤

10/11/2021

Dinner with my niece las night Amazing, expertly crafted fusion of Peruvian & Japanese flavors - the four of us chose the 3 course tasting menu which gave us a chance to share & sample almost the entire menu - oysters, hamachi, duck, beef and shrimp...And introduced me to “orange wine” via the sommelier’s excellent recommendation: La Senda Gadda da Vida Best thing about is that you can walk off all that deliciousness on the way home. ❤️

10/09/2021

My daughter may have picked the schools on our College Tour, but I picked the restaurants 😊 Amazing lunch after Chef Ji Hye Kim was just named one of and it did not disappoint! 🙌

02/14/2021

Last Night’s Lunar New Year Feast was filled with traditional symbolic dishes for health, wealth, prosperity and long life: Braised Five-Spice Lamb Shanks, Steamed Whole Tai Snapper with Ginger, Garlic and Chili Bean Paste, Wild Australian U6 Salt & Szechuan Pepper Prawns, Handmade Pork & Chive Dumplings with Lantern Dipping Sauce and Fuzhi Jiangyou (“red” or “re-made” soy sauce), Crispy Daikon Cake with Sesame Seeds & Soy-Chili Sauce, Hundred Corner Shrimp Balls with Apricot-Ginger Sauce, Savory Scallion Longevity Noodles, Chinese Long Beans, Bok Choy with Braised Shiitakes, Sumo Citrus and Steamed Rice. Lots of tasty food - and plenty of leftovers to herald in a New Year filled with plenty! 🦐🐟.meat.fish
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02/11/2021

Priming my skills for some Fat Tuesday and Mardi Gras inspired cooking next week with classic Shrimp & Grits. Love this dish the more I make it. The white grits from .meat.fish are made with the usual suspects - milk, butter, cream - but finished with a sherried shrimp paste and aged white cheddar. Worcestershire & Tabasco along with a sprinkle of chili flakes give the creamy shrimp sauce great depth and a little kick 🔥 Mmm 😋.

02/10/2021

Chicken Tinga Tacos deliver the best spicy, smoky, saucy deliciousness. Avocado, pickled red onions, cilantro and queso fresco provide great texture and freshness while local brown tepary beans, slow simmered for 6 hours with onions, bay & jalapeños, make Taco Tuesday complete! 🌮