Event

The Rabbit Course

Rabbits are the new chicken. As one of the most sustainable meat choices available, rabbit is quickly becoming a favorite for conscientious home cooks. Come spend an afternoon with Mark Pasternak of Devil's Gulch Ranch and Chef Samin Nosrat for a hands-on butchering and cooking class.

In the first half-hour, Mark will describe his rabbit husbandry practices at Devil's Gulch Ranch, where he raises rabbits for some of the Bay Area's finest restaurants, including Chez Panisse, Zuni Cafe, Quince Restaurant and The French Laundry.

Next, we'll move into the kitchen where Samin will show you the ins and outs of butchering a rabbit--then it'll be your turn: each student will receive a rabbit to break down into primal cuts. The class will end with a cooking demonstration of how to extract the most flavor from your rabbit, with recipes for a rich stock, kidney and liver paste, Tuscan rabbit ragu and tips on how to best season, grill and braise tricky rabbit meat.

What: The Rabbit Course: a rabbit butchery and cooking class with Samin Nosrat
Where: 4629 Martin Luther King Junior Way (Corner of 47th and MLK)
Oakland, CA 94609
When: Saturday, February 20th from 4-6.30pm
Cost: $99
Number of students: 12 maximum. Each student will butcher and take home his/her rabbit and a butchery and recipe guide.