The opening paragraph refers to my previous post about Mount Union.
She’s a winner!! Morgan Madison MacKenzie leads her new pygmy goat, Mishmash, to her car after being the first diner at L’Aliment while Cedric Moorethorne waves goodbye. The restaurant awarded pygmy goats to the first 10 diners during its grand opening today. Morgan plans to make garlic goat cheese with milk from Mishmash.
I don’t normally promote businesses, but this one is special. My friends Cedric and Lynn Moorethorne opened a new restaurant, L’Aliment, last week in Mount Union, which, it turns out, despite what I wrote last week, is not only the highest point in Alliance but is the highest point east of the Mississippi.
What’s so special about the restaurant? Every item on the menu contains some form of goat product: goat meat, called chevon by some; goat milk; or goat cheese.
People are surprised that I would eat or promote goat meat, being the goat lover that I am, but I would eat goat meat; it’s just the meat of one goat I don’t want to eat. I’m like many meat-eaters: I can eat meat, but I couldn’t look into those gentle, trusting eyes and stroke that furry head right before slicing the throat, like the scene in the movie “Cold Mountain.”
Lynn and Cedric collected their goat recipes during their travels in Europe, India, Algeria, Indonesia, and the Society Islands, stealing the menus when the owners were in the back. I daresay it will be tough for these intrepid travelers and collectors of bad B movies to stay put long enough to make a go at the restaurant business, but word is they lined up some kids to run things during their periodic absences.
A brief glance at the menu, which they proclaim is 95-percent local, reveals, to name a few, smoked chevon in curry sauce; maple goat-milk fudge using syrup produced by Tim and Judy Farina in Warshington Township and milk from the Basteln farm in Lexington Township; kuchen chocolat, an Alsatian dessert (the chocolate constitutes some of the 5 percent nonlocal menu items); Tahitian salad, in season, topped with goat cheese; and rigatoni di Tuscany using goat sausage, goat cheese and garlic grown on the Moorethorne farm, Whistle-Pig Manor. The Moorethornes raise chickens too and include eggs and poultry in the recipes, the one stipulation being that every dish contains some bit of goat product, even if it’s just the cheese topping or a dash of cream.
Cedric and Lynn have slated a wide range of special events and regular entertainment at L’Aliment. Cedric recently retired from a professional music career as full-time E-flat tuba player with the Shreve Street Amish Brass Quintet and plans to host weekly tuba jams at the restaurant. Lynn plays bongos with Buccoo, the Maximo-based Caribbean roots group whose song “Don’t Race Your Goat Down Tobago Street” was recently used in a piece on National Public Radio. Buccoo will perform monthly and will host weekly reggae jam sessions. Cedric will host political discussions, and Lynn plans to sponsor Scrabble and jigsaw puzzle tournaments.
L’Aliment is holding its grand opening today. The first 10 diners will receive free baby pygmy goats, and the next 30 will receive copies of Buccoo’s CD, “Kick-’Em Jenny.” Cedric will serenade diners with his E-flat tuba accompanied by Lynn on bongos, the Farinas will sell maple syrup and maple candy, and the Bastelns will have a petting zoo out back. L’Aliment is located at the corner of Hartshorn and East State Street.
And if you’ve forgotten what day it is, then I got your goat.