A few lucky locavores went down the rabbit hole in Brooklyn last night for a special five-course lapin-themed menu. The meal—which took place in a candlelit Airstream trailer—was a collaboration between Bay Area chef Chris Kronner (Bar Tartine) and Diner’s own Sean Rembold.

San Fran food rag Meatpaper hosted the event as part of a weeklong celebration of rabbit as a sustainable meat. “We are both obviously focused on sustainability in all the product that we buy,” said Kronner. “Rabbit is an extremely sustainable, low-impact meat, and also something that you can raise yourself.”

The meal kicked off with a carrot brandy distilled specifically for the event by California spirits maker St. George, served with a minicarrot garnish. Then it was rabbits, rabbits everywhere—packed into terrines; funneled into mild, handmade sausages; nestled into hazelnut and frisée salad; braised and buried under a tangle of Swiss chard pappardelle; fried; stuffed; and made into brioche sliders.

The meal wrapped up with pecan pie, maple custard, and Marlow & Sons‘ signature smooth chocolate and caramel tart dusted with sea salt—plus a promise of more to come. The crew is doing another rabbit dinner tonight, and serving spit-roasted goat at a party, cohosted with Diner Journal, at Enid’s on Wednesday. They also plan to re-create the event in San Francisco this January. “We were really interested in bringing our community here, cross-pollinating ideas,” said Sasha Wizansky of Meatpaper. “I think there is a real cultural affinity between the Bay Area and Brooklyn.”—M. Elizabeth Sheldon