Hello Rabbit!

Some of this weeks menu items are all about the mad hare. We have a delicious rabbit sausage with fried sage & mushrooms as the meat of the moment on our charcuterie plate, a rabbit ravioli with rabbit stock consommé & a rich rabbit cacciatore with pilaf.

Our favorite was the rabbit ravioli because it is so super fun to make. If you are lucky enough to have a pasta roller attachment to your kitchen-aid mixer that is, oh and a pastry chef who will make you a dough on the spot. Wow! What a luxury that I never knew existed. The thing costs a pretty penny (Thank you Showroom!) but well worth it. After years of use my handheld crankin' lil Italian baby finally bit the dust. God bless it's soul.

Misto Fritto of Offal

Last Night we did a special that sort of freaked people out but it was so delicious. Rabbit kidneys, rabbit livers (so fresh from countryside farm), veal sweat breads (humanely raised) https://www.ecosalon.com/is-veal-ethical-and-eco-friendly/), quail livers & duck liver fried n cornmeal with cajun spices. These fried bits if yummy-ness sit on top a bed of "crazy" lettuce. We call it crazy lettuce but what it is a delicious blend of wild lettuces that include succulents that we get from Farm to Plate.

The sauce for this dish consisted of beef demi with grape jam finished with butter, grape vinegar (we made this from summer red grapes that we got from rain lily farm. hello!) & a dash of pink salt.

I ate tis for my dinner.