Flavor Trends, Strategies and Solutions for Menu Development

Southern Ways Best of Flavor 2018 | Dusek’s Board & Beer | Chicken-Fried Rabbit

Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco

Best of Flavor 2018
When it comes to quintessentially Southern dishes, chicken-fried steak is right up there. At Dusek’s, where Southern goes high end, it’s Chicken-Fried Rabbit instead. The Michelin-starred gastropub emphasizes unique flavors that pair with its extensive beer list, and this menu favorite does just that.

“I really hold this dish dear because of the comforting Southern flavors,” says Executive Chef Michael Galen, who calls the Chicken-Fried Rabbit his favorite menu item. “Of course, at Dusek’s we like to do an elevated take, but it’s very Southern at its core.”

The rabbit is served with Hoppin’ John risotto, charred okra and a brown-butter Tabasco sauce. “The risotto really adds a special earthiness to the dish that’s very comforting,” he says. “When you add the rich, buttery flavor of the confit-fried rabbit and the spicy acidity of the brown-butter Tabasco, it really takes the dish over the top.”

Galen says the dish has been a hit with customers and stays on the menu throughout “comfort-food season.”

 

Mike Galen

 
From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

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