Oft-overlooked, rabbit has long been part of northern cuisines. In this course, Chef Scott Graden shows students how to prepare a variety of rabbit dishes in their home kitchens. Beginning with a butchering demonstration, students will learn to prepare rabbit confit, rabbit roulade, and rabbit prosciutto. Can’t imagine featuring rabbit on your weekly dinner menu? Not a problem! Many techniques and recipes will be applicable to chicken as well. Chef Graden offer students an opportunity to immerse in two days of enhanced technique, discussions of food values, tips, presentation ideas and creative concepts to apply in the confines of their own kitchen. The course culminates in a shared meal for students and one guest in a harbor-side celebration of learning, community and delicious food.