Rabbit Butchery and Italian Cookery

What's furrier than fish, tastier than chicken, and one of Italian children's first foods? You guessed it: rabbit! Rabbit is absolutely delicious when cut with skill and cooked with care. It is a sustainable and lean protein source, and a flavorful and light addition to an omnivorous diet. Two of our chefs, Gracie and Viola, are joining forces to create an unforgettable Sunday afternoon of skill, technique, and passion. 

After learning how to break down a rabbit and make the most of all parts with Chef Gracie,  students will move to the kitchen to work with Viola on some mouthwatering Italian-inspired and classic rabbit dishes fit for special occasions and the everyday plate.

Hop to this one, as tickets will sell fast!

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Coniglio in porchetta - Wild fennel scented whole rabbit filled with its offal, pork meat, and pig's ear 

Cosce di coniglio con pomodoro, olive e capperi al profumo do origano - Oregano scented rabbit's legs braised in tomato with olives, and capers

Coniglio al forno con patate e cipollotti - Baked rabbit with potatoes and shallots

Allergens: Wheat. Concerns? Email info@18reasons.org.

Learn more about Gracie and Viola here.

Review our registration and cancellation policies here.