Decadence, thy name is pâté. Such melt-in-your-mouth paste of animal parts can only be extravagant at best and overindulgent at worst, no? Well, not so when it’s made of sustainably-raised local rabbit at the hands of Keswick Hall’s executive chef and locavore Craig Hartman. We guiltlessly devoured Hartman’s luscious rabbit mold at a recent stop at Keswick’s daily lunch buffet. It was a savory puree of heaven with just a hint of gamey sweetness, and we had not a tad of remorse relishing it.
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