BEYOND THE BORDER

Nothing better than doing something no one has ever eaten before at a charity event. Makes people stop and think. We say Whole Rabbit terrine and they give you a strange look like you’re not telling them the truth. This dish is a spinoff of an idea from "Hare of the Rabbit", a post from last month. Maple sugar, smoked salt and "food glue". This dish is pushing us to look for new seasonal ideas. It comes out looking and feeling like a ham so we are calling it rabbit ham. This has real potential; we'll have to see what comes of it. I love the way it looks like Head Cheese. Rabbit Hamm

Wills Pumpernickel bread

Pickled Apple

Mustard Foam