2. The Bad Idea – Bunny Farm
• “Bunny Farm provides customers with a closer look at the
beauty of bunnies, that will bring great joy to anyone who
comes in contact with the soft fur and cuddly nature.”
• “Bunny Farm strives to bring a world of excitement in
educating people about the history of bunnies, as well as
one-on-one play time.”
• “Bunny Farm’s goal is to teach others how they can learn
from bunnies and build a better world.”
• A social/mobile app will be developed “so Bunny Farm
fans can take their experience anywhere they go”
• Created by Brandon Lipincott:
http://venture-lab.org/venture/team_ideas/3197
3. The Pivot
• “Bunny Farm” gets rebranded as “The Bunny Farm”
• The soft and fuzzy bunnies are raised in sustainable,
organic environment for preparation by master chefs for
consumption by adventurous “foodies”
• High end dining experience is done “al fresca” surrounded
by “Free Range Bunnies”.
• Bunny fur outerwear is for sale in the gift shop.
• All patrons receive a complimentary “Lucky Bunny Foot” as
a memento.
4. The Launch
• As a launch promotion, we will send a tip to PETA
describing the nature of the business in an effort to incite
a protest.
• The goal is to start a dialogue on what is acceptable to
societal norms in the US, drawing attention to sustainable
farming (we use all of the bunny).
• We play off the juxtaposition of “cuddly bunnies” with a
cooked rabbit.
5. Stuffed Rabbit with Cabbage
(Nose-to-tail Rabbit)
• SERVES 4–6
INGREDIENTS:
• 1 whole rabbit (about 3 lbs.), front and back legs removed, saddle deboned
9 tbsp. extra-virgin olive oil
2 small shallots (1 minced, 1 thinly sliced)
1 medium carrot, (half minced, half thinly sliced crosswise)
1 rib celery (half minced, half thinly sliced crosswise)
1 tbsp. créme fraíche
1 egg yolk
Kosher salt and freshly ground black pepper, to taste
1 teaspoon tomato paste
¼ cup white wine
4 black peppercorns
1 sprig fresh rosemary
1 sprig fresh thyme
12 thin slices speck or prosciutto
12 leaves Savoy cabbage, boiled for 1 minute and stemmed
4 small carrots, halved and steamed
4 radishes, quartered and steamed
¼ head romesco or cauliflower, cut into florets and steamed
8 roasted and peeled chestnuts, halved
The Bunny Farm
Come for the bunnies, stay for the stuffed rabbit TM
