Tiffany RanYesterday, Local 360 Chef Mike Robertshaw spoke of rib sticking food, the kind of food he loves to make. Today, he shares a recipe from Local 360’s winter offerings, a rabbit gratin small plate, a full flavored winter’s dish with all the major food groups. As the restaurant’s name points out, most of the ingredients can be found within a 360 mile radius. If you’re not up for the search or don’t have the heart to slice up Thumper, you can order this version of the dish at the restaurant until the season’s end. Local 360’s Rabbit Gratinone serving for two peopleIngredients:4 ounces. rabbit saddle, cut into 1/4″ slices2 ounces. caramelized onions2 ounces. kale, chopped and blanched1/2 fluid ounce heavy cream1/4 teaspoon garlic, chopped1 ounce Grana Parmesan, grated1 teaspoon kosher salt1 tablesoon extra virgin olive oil1 tablespoon unsalted butter1/2 teaspoon chives, minced1 ounce potatoes, shreddedCooking instructions:Heat extra virgin olive oil and butter until slightly brown. Add sliced rabbit and season with salt and pepper and cook for 1 minute. Add garlic to soften for approximately 10 seconds. Add caramelized onion, kale, potatoes, and cream to cook to nape (or until the cream thickens and coats the back of a spoon). Taste for seasoning.Pour mixture into a gratin dish, top with parmesan cheese and place in the broiler to brown the cheese. Garnish with chives and serve immediately.