Carey Sweet

  The two chefs were having a good time at Wild Goat Bistro in Petaluma. “Gutty note,” said one guy to the other. “It won’t take long, it’s just a ball of cheese.” Then he started humming, as he prepared the real dish: The Nutty Goat, a signature platter with a large round of warm local chevre crusted in chunky pistachio and dried fruit crumbles, presented with toasted pepitas and orange marmalade for spreading on crostini ($11). Throughout the evening, the duo bantered, teasing the servers and nimbly excusing themselves when it was learned that no one would be eating […]