It’s the year of the Rabbit!

Kung Hee Fat Choy - Year of the Rabbit

So in honor of the new year, we wanted to bring you….well…um…err…rabbit!

Little bunny Fufu hopping through the forrest...

Heh heh heh…Feast your eyes on the best rabbit I’ve ever had!

Rabbit Paillard with baby arugula orange fennel, olives, whole grain mustard sauce

This perfectly prepared hoppity hop hop was perfectly crusted G-B-Dee-frickin-licious. Lightly dressed arugula gracing the top with random slices of orange provided wifs of citrus – honestly, this entree is pure perfection. The peaceful whole grain mustard sauce base was rich and beautiful.

Now, I realize that I lured you in with Chinese New Year stuff and truth be told, the term “paillard” is a French technique that uses thinly sliced meats in fast cooking. Too bad. Life sucks and things change.

Hold up...We got a Situation!

Repeat after me, “Rabbit Paillard with baby arugula orange fennel, olives, whole grain mustard sauce…”

The best rabbit I’ve ever had….period.

Served by #sexy Top Chef Contestant Jennifer Carroll (@ChefJenCarroll).

Miss Hotness herself - Chef Jennifer Carroll

So if you haven’t gone, you should go: 10 Arts by Eric Ripert with Chef de Cuisine Jennifer Carroll in Philadelphia, PA.

BTW-Save yourself the agony and get a double order of warm pretzls too.

See ya MoFos!

Oh, how is Chef Carroll IRL? Scary…like kitchen is quiet…no one talks except for her….like change your Underoos scary. But that’s another story.

Reporting live from QuarryLaneFarms…

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