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The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. A slow-simmered mix of beans, pork sausages, lamb shoulder, pancetta, and duck, the cassoulet takes its name from the earthenware cassole in which it was traditionally made. The crisped bread crumb crust atop this version contrasts appealingly with the hearty stew beneath. We will start with a salad of bitter leaves to whet the appetite and then dig into our cassoulet. Drink some Gascon whites and red Rhône’s with this and finish with some cheese. Go light during the day!

This class meets on the main level in the Education Wing.

MATERIALS
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.