I had the honor of cooking for Bob Cook and Paula Brooks at the launch for their latest vintage of Dancing Hares. Here is the evidence . . .
Mark Pasternak of Devil's Gulch Ranch supplied the rabbits. Here is a picture of the bacon-wrapped loins, but I also confited the shoulders, braised the legs, roasted the bones and made a sauce, and discarded the kidneys with extreme prejudice. (Ryder used the livers for a spot-on game terrine.) Once the legs were braised, I pulled the meat, strained the cuisson, reduced it, and folded it back into the pulled meat with chives, shallots, tarragon, and butter, then rolled that out into roulades, which were then sliced and breaded. A really fancy and expensive way to make a chicken-fried rabbit patty, which is even better than is sounds.
Ask any musician--life on the road is tough. Here, lunch consisted of a fistful of dungeness crab, basil, and fuji apple salad on toasted baguette. Wait, what are all those sad road songs about? COME ON!
Sous chef Jayson Poe, fixin' to wrap the crab salad with prosciutto san daniele and endive.
the finished plate. roasted rabbit and said patties on top of apple-spiked lentilles de puy with brussels sprout leaves and inflections of deliciousness too numerous and ineffable to name.
And, for dessert, solbar will keep its Michelin star in the 2013 Red Guide! My heartfelt thanks, respect, and appreciation to everyone who puts on an apron in our kitchen. Everyone.