Proteins are flocking to plates everywhere, thanks to their health benefits and versatility. From smoked meats to nose-to-tail breakdowns, chefs are perfecting the art of upscale comfort foods and rare delicacies by trying new things with a slew of different proteins. And, most often, the foundation of these new menu combinations are derived from food history, and made new again.
Such is the case for rabbit. In Los Angeles, chefs — including LA Chapter’s (Ace Hotel) Ken Addington and Bucato’s Evan Funke — are bringing this “old-fashioned” game meat back to menus — with its health benefits and mild flavor, rabbit is so versatile. Read More