We received the first of our baby goats, or cabritos, today, and they look fabulous. Lean, not an ounce of fat, conscientiously raised and prepared in albemarle county on mother's milk and tender-loving care. We will be roasting them in our brick oven as always with lavender, garlic, olive oil, sea salt and fresh pepper. It's quite a treat and certainly at the forefront of healthy cuisine these days. We'll also be receiving our goat cheeses from caromont farm soon, and the baby lambs or lechazos in a couple of weeks. Don't forget to ask your servers for wine recommendations for these special dishes especially the sumptuous rioja reservas and ribero del dueros on our list. Buen provecho!