Stuffed Goat

 

Christo and his mother, Effie

The Galazio Pigadi Taverna, or “Christos’,” is a seasonally operated, high quality, low volume restaurant, with good prices, a loyal customer base, and great atmosphere.  It has been awarded a four star rating by international food critics and it’s located less than a block from the house.  It is one of our favorite hangouts.  There is a printed menu, there is the chalkboard, and there is Christos Chiou, who is the owner, chef, and waiter.  He will explain the menu, offer suggestions, or make custom adjustments to his menu on the spot, time permitting.

Occasionally the menu will list “special order” meals that require a day or two of advanced notice to locate and assemble all of the items necessary for an authentic presentation. “Katsiki Plati,” or Stuffed Goat is one of those meals.  It comes with all of the appropriate side dishes, and feeds four to six people.  You would be hard pressed to find a menu on the island that does not boast the words “traditional” or “authentic,” but to prepare our meal, Cristos brought in his own mother Effie, who cooked the goat, brought it to the table on a garnished platter of grape leaves, then carved and served it herself.  I’m not here to give away the secret family recipe, but she stuffs the goat with rice, then roasts it with potatoes in a set double broiler pans, with fresh grape vine stems in the bottom pan.  It was like Thanksgiving.

When the last carafe of barrel wine was empty, Effie brought us a stack of covered aluminum pans to carry the leftovers home in.  We finished most of the vegetables last night, with grilled chicken, but there’s still this goat carcass in the refrigerator, waiting to be picked and turned into some kind of creative leftover dish, just like Thanksgiving.

 

 

 

 

   

photos by Newell