This past weekend was the premier of my first dish at The Restaurant: Individual rabbit pot pie. Braised rabbits with white wine, thyme, carrots, red potatoes, mushrooms, leeks, garlic and onions in a short crust. Available in appetizer and entree portions (the latter served with haricot vert). I was pretty happy with the dish except for the fact that I couldn’t use green peas (we don’t use produce that’s not in season) and that my chefs made me plate the pie on a doiley.

There’s a swell of pride when you cook at home and sucessfully pull off someone else’s recipe. But coming up with your own dish that strangers are willing to pay for is like fifty times that. It’s kinda like the difference between masturbating and sitting on your hand until it goes numb and then masturbating.

Looks like a skinned Pokey. If Pokey was skinny.