Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.
DurationRabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.
In this class local butcher Dylan Carasco will teach you how to source local and sustainably raised rabbits as you practice butchering and deboning.
You'll then learn ways to cook rabbit at home with some of his favorite recipes: lapin á la moutarde (braised rabbit with mustard cream sauce and egg noodles); rabbit galantine (whole, deboned rabbit stuffed with sausage, mushrooms, bacon, and herbs); and buttermilk fried rabbit with hot honey.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs.
Here at the Pantry, we call ourselves a community kitchen. For us, that means we do many things: cooking classes focusing on traditional food crafts and technique, five-course family-style dinners, culinary camp for the kids, power lunches for makers, food swaps, and cookbook club potluck suppers.
Basically anything we can think of to get our neighbors around the table, breaking bread and building community.
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