Appreciating Kanella

Well, it seems like everyone loves Kanella. The newest convert is Rick Nichols over at the Inky, who has gone ga-ga over the good thing they do with rabbit:

” Rabbit shows up with artichoke salad and later (with different cuts) in a stew. There are sublime Greek-style meatballs called keftedes, aired out with shredded potato and onion, and seasoned with a dash of cinnamon. (Pitsillides’ love affair with cinnamon - which he uses with restraint - continues in the ice creams and flan, glazed in the French style with apricot jam.)

Pitsillides was schooled in classic French technique. That training is evident in the red-wine deglazing of the rabbit stew, and in the sourcing (of his lamb and other meats, for instance) from D’Artagnan, the specialty foods purveyor. But his seasoning is unmistakably Mediterranean.”

Mmm…. rabbit.

Go east for good eats [Inquirer]

[Image via Eric Mencher/Philadelphia Inquirer]


Appreciating Kanella