Deconstructing Cassoulet

The Cooking School: Demonstration Classes with Tastes

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  • February 9th, 2013

    Deconstructing Cassoulet

    Deconstructing Cassoulet

    Whether the cassoulet is from Toulouse, Castelnaudary or Carcassonne, all agree that its humble origins begin with slow-cooked white beans or haricot blancs seasoned with a variety of roasted meats and sausages. In this class, our cassoulet will feature duck confit. There are stories that one cassoulet has lived for over a decade... ours will have a limited engagement.

    $85 / person + tax