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- Kari, I'm in your kitchen.

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Thank you for having me.

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- Thanks for coming.

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- I joined her in the kitchen

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to make a dish she 
calls rabbit food.

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- It's kind of our 
signature dish here,

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and the accompaniments 
that go with it

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sort of started 
as an inside joke,

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'cause we thought, "Okay, 
well what do rabbits eat?"

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They eat greens, so we have 
some braised greens with it.

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They eat carrots.

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Everybody knows 
rabbits love carrots,

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so we have roasted 
carrots with it.

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And we call it rabbit food.

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- [Lidia] I love rabbit.

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(Kari chuckles)

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I grew up with rabbits,

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I used to feed them.

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How do you make it?

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- So, first we have 
actually brined it,

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just a quick salt and pepper 
to let it sit overnight.

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We're gonna use all this thyme,

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and some bay leaves,

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and lots of peppercorns, 
and some garlic.

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And then we're gonna 
grab this oil back here,

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and just cover them.

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And then we're gonna confit them

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nice and slow at 250 
for about three hours.

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(gentle music)

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So we're gonna 
make cabbage steak.

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So you have this 
really nice, hearty,

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knife and fork 
sort of situation,

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and we're gonna make sort of 
a sweet and sour agrodolce.

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- [Lidia] Alright. Show me how.

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- Yeah, of course.

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We're just gonna oil, 
salt and pepper these,

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and then throw them on 
the flat top to sear.

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- [Lidia] Okay.

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- Every family around here

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has had cabbage steak 
for dinner because,

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(laughing) if you have a garden,

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you probably have cabbage in it.

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- That's gonna get a nice 
caramelization on each side.

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- So yeah, we're gonna 
make sure it gets a,

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a nice sear on both sides.

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And then we'll cover it 
and hit it with some water

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to steam the insides of it.

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It's maybe not the 
most special vegetable

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to a lot of people,

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but it can withstand 
the temperatures here,

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which flex terribly.

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(Kari laughs)

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And it holds well,

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and it holds storage

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like in root fillers.

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(gentle music)

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And then this is our confit 
leg out of the confit.

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We're just warming 
this back up in here.

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And just a reflection 
of those same flavors

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that were in the confit.

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We're gonna throw a 
little more thyme in.

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Minced garlic. Our roasted 
carrots are going in the oven.

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(gentle music) 
(food sizzling)

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See how we're doing.

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Oh yeah. When I think about 
a lot of world cuisines

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and specifically like, you know,

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French or Italian food,

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the things that we think of

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for the nice high-end 
celebration dinners,

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I've always wondered 
why the food

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that I grew up with 
couldn't be that.

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- [Lidia] In Italy, we 
make plenty of agrodolce.

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It's a question 
of sweet and sour.

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- [Carrie] Yeah. 
Just kind of drape it

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across the bottom 
of the cabbage,

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and then you can 
pull as much into

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each bite as you like.

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- You know what I saw in Kari?

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I saw pride in elevating 
that simple local food.

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Why can't it be 
like French food?

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Why can't it be 
like Italian food?

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And that's the pride 
that each chef takes

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with the understanding of 
the flavors of the region,

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the products of the region.

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They wanna highlight 
their own little world.

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You know, I took a 
look at your menu,

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and I saw all kinds 
of good things.

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Hunting, fishing, foraging.

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That's wonderful. This 
is really being connected

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to the environment 
and seasonality.

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- So we're getting some 
nice brown butter action.

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You don't need a lot of 
space to grow a garden,

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or, you know, raise rabbits,

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or have a worm bin 
for composting.

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All of these things just to make

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your lives a little more 
environmentally friendly.

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But I definitely think the 
pandemic played a huge role

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in getting people back to being

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concerned about where 
their food comes from

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and how it's handled,

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and just finding a deeper 
connection to their food.

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(food sizzling)

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- And I think as 
a chef it's just,

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exalt those natural flavors,

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and you've got it.

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That's your philosophy, right?

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- Absolutely.

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We've got our sauteed 
greens going down,

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a little of those pan juices.

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- You have to use the knowledge,

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collaborate with the 
earth, with the people,

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and go back to the resources.

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What I do, I have a recollection

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of a lot of the flavors from 
my grandmother or whatever.

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And when I go to a stove,

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I reconstruct those flavors.

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And I saw that 
Kari was doing that

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with a certain elegance,

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and with lots of pride.

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- I'm waiting. 
- Alright.

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Here's the cabbage.

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- [Lidia] This is 
like a Picasso.

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- [Kari] (laughs) Thank you.

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- Look at those colors.

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How should we start?

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What would you say?

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- [Kari] I'll let 
you take the lead.

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- I'm gonna have a little 
bit of cabbage first.

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Okay. And a little 
piece of rabbit.

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So let's taste.

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(gentle music)

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Mm. Really delicious.

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- People seem to 
think that this food

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isn't maybe worth elevation, 
but you absolutely can.

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It's about the love,

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and the labor that goes into it.

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And you know, it's, 
it's completely worth

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pulling out the fine China for.