• Rabbit, goat highlight Sawmill Farm’s farm-to-table dinner at Ludvig’s Bistro

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Locally raised rabbit and goat meat from Ketchikan were the highlights of a fundraising farm-to-table dinner for the Sawmill Farm on Jan. 31 at Ludvig’s Bistro.

In an effort to raise seed money for her Sawmill Farm project, Bobbi Daniels worked with Ludvig’s Bistro owner/chef Colette Nelson to create a five-course meal featuring locally sourced food from Sitka and Southeast Alaska. Tickets were $75 per plate for the function.

Bobbi already is raising rabbits in town, and she said goats also do well in Sitka. Bobbi hopes to find a large enough lot so she can grow enough rabbits to supply local stores with meat. She said rabbit meat is one of the cleanest meats as far as toxins, and it only takes 10 weeks to raise a rabbit to harvest size. The Sawmill Farm was one of 12 semifinalists in the recent Path to Prosperity economic development contest sponsored by the Nature Conservancy and Haa Aaní Community Development Fund, and now is competing for the people’s choice award.

Working with local farmers and gardeners, Bobbi and Colette created five-course meal that featured:

  • rabbit terrine with farm egg, beach asparagus and mustard;
  • leek, heirloom tomato, zucchini and rabbit consommé with sprouted wheat bread;
  • Moroccan goat stew with ginger, preserved lemons, potatoes, dates and almonds, served with white satin carrot salad and balsamic beets;
  • grilled rabbit thigh served with aioli, Inca Bella potato purée and sautéed garlic kale; and
  • Russian pavlova with huckleberry, rhubarb, currants and Sitka rose sugar.

A variety of gardens and farms provided the food used for the meal. The Sawmill Farm supplied the rabbits and wheat berries, Sivertsen Farm in Ketchikan provided the goat, Lori Adams of Down-To-Earth U-Pick Garden supplied winter kale, Sara Taranof provided farm eggs, Linda Walker provided garlic, huckleberries, rhubarb and currants, and Florence Welsh of Forget-Me-Not Garden supplied white satin and orange carrots, heirloom tomatoes, red rose potatoes, Inca Bella potatoes, leeks, zucchini, beets, raspberry preserves and beach asparagus.

Scenes from the meal are in a slideshow below:

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