Dishin': Rabbit Three Ways, a la Peter Gabriel

In this month's Dish-Off for City Arts, two chefs tackle Peter Gabriel's "Blood of Eden" in trying to creating a dish that captures some aspect of the song.

At Urbane, Savuthy "T" Dye thought about Eden, and realized that rabbits run around in gardens. His Rabbit Three Ways dish included rabbit crepinette, rabbit loin, and a crown rack of rabbit. Apple and quince cemented the Eden connection; and, yes, there was blood. As Gabriel sang, this plate provided a "moment of bliss."

You can read more about this dish, as well as Seafood Two Ways - by Volunteer Park Cafe chef Ericka Burke - in the current issue of City Arts, now available at stores, newsstands, and kiosks around town.