On 12/27/2013 I got to do something a lot of professional chefs have never done. I helped to prepare a meal for the James Beard House. Chef Clair was asked to prepare the New Years Eve meal for a fund raiser. Well when the sign-up sheet was posted, my name was the first on the list. We prepped a stuffed rabbit thigh. First we cut and soaked the foie gras, then we blanched the swiss chard and de-boned the rabbit thighs. We wrapped the foie gras in the chard and stuffed the thigh then it was wrapped with caul fat. The part I played was small, but it was an incredible honor!!!