People who live in cities are often detached from where their food comes from and how it gets on the table.  Even those aware of sustainable practices of eating often don’t connect with the animals they are eating. Field to Feast explores our connections to nature. Conscientious eating practices make us mindful of where our food comes from.  If every animal that we ate was hand selected, butchered, and the entire animal was utilized, the act of making and eating would facilitate a connection to nature and our place in it. The taxidermy is tangible evidence of the source of our meal, and it respectfully acknowledges where our food comes from.


Braised rabbit tartlet with a malbec winter vegetable reduction