i want to catch you all up on what's been going on here for the past couple of weeks:
there were 700 or so jars of apricot preserves at yes we can, which we made at la cocina, whilst ryan farr taught handfuls of laypeople how to make emulsified sausages.
there was the couscous royale at asiya's goodbye party, where i finally met jessica, the woman behind rabbits and wrinkles.
a week later, there was an educational day of canning cherries and cherry jam for green string farm, wherein i realized that cherry jam could never be a money-making enterprise. fifty pounds of pitted cherries yielded 46 8-oz jars of jam. i don't even want to think about the math involved in that.
there was the day we went over to veller's house to kill four rabbits for our dinner celebrating the release of her book. this is the least graphic photo i had. notice the fraying nylon string veller saved from her hay bales and rigged up to the tree for hanging the rabbits to skin.
but as one might imagine, the cage the rabbits were in wasn't the most secure apparatus, so one bunny had escaped two nights before the big day. he was last seen at the liquor store down the street. we searched for him for 20 minutes to no avail, so we made do with three bunnies. as soon as we left, veller said, the smart guy showed up but she couldn't catch him.
there was my lunatic idea to cook a dinner using as many backyard and urban farmed and foraged ingredients as possible to celebrate the release of novella's book, which meant that i somehow had to find dozens of backyard farmers, figure out what and how much they'd have available the week of the dinner, set up drop-off times and make time to forage and harvest, and somehow write a coherent menu around it all. it was the most involved, challenging, invigorating and fruitful experience of my cooking career.
the dinner couldn't have been more lovely:
chris cutting into the prosciutto made with novella's pigs
cucu sabzi, a persian frittata (my mom's is better) i made with all of the leftover foraged herbs and greens
the second prosciutto (CL got a little carried away)
CL slicing prosciutto on the beautiful berkel slicer emilio lent us for the night
the experience of seeing those rabbits on the farm over the past several months, killing, skinning and cleaning them up, then cooking with them was something i hope all cooks have at some point in their lives. chris and cedric did a fantastic job with them. we dried sunny slopes farm apricots and made a moroccan-inspired stuffing. those are little heirloom carrots from novella's farm on the outside, with fresh chickpeas from catalan farm.
all in all, it was a fantastic night, with so many of our friends and neighbors present. the sense of community was so strong that night, with nearly every table scouring the menu for the ingredients that had come from their own yards. perhaps the most special contribution was the incredible sack of mulberries from suzanne's neighbor's yard in south berkeley. thank you, everyone, for filling that night with such authenticity and love.