Bunny Hop
This is a heady time of year. The sun-warmed soil is bursting with promise, and the thought of all those spring flavors pushing mouth-ward makes me feel like dancing. Problem is, with two left feet (and one usually in my mouth), I’m no dancer.
Apparently, I’m not the first person with that problem. Why else would they have invented the Bunny Hop? Tap your foot, jump gracelessly back and forth, and hang on to someone else for stability. Sounds perfect, except for one thing: there’s no food involved.
So we’re reversing the imbalance on Sunday, May 2nd with Seattle Foodies’ version of the Bunny Hop. Dancing is strictly optional for this culinary plunge into rabbits and eggs, which will lead us through the following wine-paired steps:
rillettes de lapin, spring greens, tarragon mustard, crusty bread
asparagus soup, poached duck egg, pumpernickel
rabbit terrine, crisps, easter egg radishes, pickled baby carrots
wild rabbit ragù, pappardelle, parmigiano reggiano
celery and fennel sorbet intermezzo
rabbit loin, prosciutto, thyme-roasted morels, bay turnip purée, turnip greens
armagnac-braised rabbit, cherries, morello vinegar, almonds
tipsy “peeps,” orange shortbread ganache eggs, lemon “grass”
Of course, we’ll tweak the details to reflect the farmers’ market that week, and select wines with the help of our friends at Pike & Western. (Also note: depending on how many people join, we may need to vote a couple of the above dishes off the island.)
What’s more, we’ll get sharp by organizing a knife skills class on April 25, so we’ll be ready for the new-and-improved prep sessions (this time with “family meals” and wine built in). Check back for the full schedule and detailed plans, and please R.S.V.P. if you’re planning to come (which prep sessions, if any, and how many for dinner). As with all plunges, we’ll divide the cost between diners.
Hope to see you there. But until then, be vewy, vewy quiet . . .