This parfait tasted so good! It’s an adaptation of the foie gras chicken liver dish on the McCradys menu. We had some extra rabbit liver so we made the parfait and set it into a cylinder. It was Travis Grimes’s idea to set it into the cylinder. He is one of the sous chefs at McCradys and knows everything about meat production and he heads up their charcuterie program. I’ve already learned a great deal from him (and everyone else there) and hope to continue that learning.
