Main Location: Breweries, Etc
The Farm to Table movement has been pretty huge in the past decade and so years, and though many area trucks apply the practice of getting most or some of their product from local farms, it’s much fewer that use the practice as their focal point and theme like many restaurants have. Enter in The Curious Goat, a big orange catering trailer that came onto the scene of Fall 2014.
Curious myself to try it, this feeling of interest only grew as I found their facebook and twitter page lacking in detail on their particular menu choices (at first, it is of course possible more info has been updated after writing this). All I could gleam at the time was a connection to a dairy farm, as well as a picture of the owner holding the most adorable kid (baby goat) ever, likely his own. Rarely out on the street, Goat has also stated that they mainly stick with a few certain breweries to cater at, leaving me to find the right weekend for a beer and lunch. Lo and behold, a wild Sunday opportunity appeared at Sociable Cider Werks, bringing me back to try and sampler and habanero-infused apple booze to pair with the new food discovery.
My thoughts confirmed, Goat truly focuses on simple foods highlighting local Farm ingredients, working with multiple nearby growers and raisers. Menu is likely to change VERY often, using dishes that highlight a couple ingredients, like their vegetable dishes consisting of just a Cabbage Salad or Brussel Sprouts and Peppers. They usually carry at least a few Vegan-friendly fairs, as I found with the Caramel Apple, though of course protein will always be available. As with their namesake, they currently offer Goat in two forms: a Taco, and a grilled Crostini paired with fresh, local Chevre (probably the only item one can guarantee seeing year-round).
Goat seems to practice the use of finding multiple forms of delivering these organic products to our mouth, from basket-based piles to different carb-wrapped hand grippers. Besides the taco, my visit also found bun-based Sloppy Joes and a Cauliflower Pita available. The limit of what kinds of food they may feature throughout the year is constrained only by which foods they can get their hands on and what they feel like making.
I was lucky enough to be able to try a few things on my first trip round, and here they are!
Considering the name, I just had to focus on goat-themed items, first up being the Chevre Crostini from Freewheeler farms; and let me start off saying I really have no complaints with this dish whatsoever. The baguettes were grilled beautifully, nice and crunchy and flavorful, and the cheese was able to shine its delicious and creamy freshness just as it was meant to. Garnished with fresh apple slices and lightly pickled onions, it made for a tasty, refreshing bite on a fine summer’s day.
Following this with a warm Goat Taco isn’t a bad move, and as tacos go this one is very well put together. Good masa tortilla (not double layered, which at first I was upset about but there was literally no spillage besides 1-2 drops of juice, so it’s alright this time) and fresh herbs and veggies compliment a lightly-spiced, juicy shredded meat. I’d like to say how impressed I am at what first looked to be too much vegetation topping (a la Tiki Tim’s fish tacos in the early periods) actually contributed a much lighter element at good balance to the protein. The protein itself, which carried a good flavor through marinade and/or sauce, I found disappointment in lack of its OWN flavor. Or, put simply, there wasn’t much there in the palette that told it was GOAT as opposed to pork or some cuts of shredded beef. Wish that grassy quality was able to come through.
After what was originally going to be my only two options, I couldn’t help but go back and try something that just seemed too fun not to get: the Caramel Apple, made completely Vegan (since caramel usually needs cream and/or butter to complete itself). Sadly not on a stick, the local fruit is cut into wedges and served alongside a container of cooked sugar thus mixed with coconut cream and other vegan substitutes, along with a few choice spices (not the regular cinnamon-nutmeg-allspice thing). When all is set and done, and the apple dipped, the dish thankfully avoids the feeling of an ‘inferior version to the originally,’ which many vegan recipes can do if not made well. The coconut added a tasty fusion to the flavor, the sauce’s texture was smooth, and the spices light and floral, overall tasting really nice with the apple; I’d love to have this sauce on top of some pie or ice cream!
Pretty variable among options, but nonetheless the intention behind these food creations is to have them enjoyed at the table of a local brewery, thus quite a few are designed to be much more comfortable eaten sitting down. That said, the tacos, pitas, and potentially sloppy joe eat a little more mobile, and the other items are still presented very clean, with little to no risk of mess. I will say I was hoping the ‘caramel apple’ would have come on a stick somehow, but the sauce was indeed very loose…
Very static; on my particular visit, the highest item was a spicy Fried Chicken at $12 while the cheapest was a $5 cabbage salad and the $4 caramel apple. The mobile protein entrees were $9 and $10, with other veggies hanging around $7-8. This is all of course BEFORE tax.
There is something else I’d like to bring up. Apparently, on the particular day of my experience, there seemed to be some issue with the coin change; either they couldn’t get to it, or didn’t have any, or whatever it was, despite tacking on an additional 30-80 cents to orders due to tax. As a result, one was handed back purely all of the paper change and nothing else; in a sense, all menu items cost a dollar more than what was listed unless you paid with a credit card. Now, of course, I don’t expect or assume this is a constant problem, but I’m a bit upset at how they chose to handle it; in a situation like this, customer service would dictate it much more favorable and kinder to simply give out an extra dollar in change instead of unknowingly forcing people to pay more. It’s not much, but it’s one of the many little things in the business that helps to keep the experience for a customer, like a simple smile when taking orders.
I felt like I had to wait a bit longer for the tacos and chevre than what it should have taken, especially with only one order in front (and that was out soon after I placed my own). I mean all the chevre required was toasted the baguette, everything else is pre-made; and one can clearly see the goat is shredded, thus pre-cooked, and would only need warming while the tortilla toasted. With a brewery experience, this probably works well though; you make your order, go and grab the beer selection, and then head to a table for them to bring out to you (they even give you those little number cards for delivery! Fun).
The TOE: 9.5
Focusing a menu and truck purely on Farm-to-Table and good, local products is always a great idea, but it’s not always expressive in the mobile game; which is why I absolutely love Goat’s ability to really make me ‘feel’ like I’m eating these ingredients through their menu of simple, produce-based dishes. Of course the name and display is quite interesting and unique and helps facilitate this along, next to its good-tasting food.
As the wave of excitement and ambiance leads me through, though, it makes me feel even the worse for not hitting that absolute peak which I wish they could get to. The menu and food has a noted feeling and soul to it, but it just doesn’t come together perfectly for a food truck; I’d say it’s missing something TRULY central and eye-catching, a focal point besides goat cheese crostinis… it needs a TOE Ring. My hope was that this would be the caramel apple dish, but cut up fruit with sauce on the side, no matter how good, won’t cut it; I wish they actually had taken a really small apple (and it was a small apple they used), or like a section of it (maybe gouge out little balls) and actually make caramel-coated local apples on a stick/skewer, and with those added spices they had it’d make a perfect fit, so long as they could get the coating set. Or something… it really FEELS like they could make something worthy of TOE Ring quality or something similar, and that’s why I’m missing it a bit more than usual (nonetheless, what they did accomplish here was still really good, so I think they deserve a very high score).
Truly one of the ideal mobile kitchens to order from at a brewery, on a beautiful blue sky day with outside seating and your favorite glass of local draught. Not to mention Goat also provides some of the better, tastier street options for Vegans (shame on you, SHAME!).
Though if you’re more protein-inclined, they include some great Minnesota-raised animals to chew. Sadly, though the Chevre Crostinis are a certain positive experience, the other goat-based item of tacos doesn’t feel too worth a visit. The Sloppy Joe and Fried Chicken, on the other hand, should offer fun options for those willing to pay more than usual.
I expect most any vegetable dish to be prepare well and proper, and put high suggestion on those like the Cauliflower Pita. As for the Caramel Apple and other desserts they may put out, not a bad experience if one has the urge for a little sweet in their day, but one shouldn’t be too upset if they decide not to get it.