We may think of it as decadent, but cassoulet is at heart a humble bean-and-meat stew, rooted in the rural cooking of the Languedoc region of France. But for urban dwellers without access to the staples of a farm in southwest France, preparing one is an epic undertaking that stretches the cook. The reward, though, may well be the pinnacle of French home cooking.
Join us for a fun night exploring this ambitious dish. Cassoulet does take time to make: There is overnight marinating and soaking, plus a long afternoon of roasting and simmering … so we will be discussing the process and finish the dish in class. Paired with appetizers, a simple salad, and wine, it will be a tasty evening for sure.
WHEN:Tuesday, January 30
TIME: 5-8 p.m.
INSTRUCTOR: Lindsay Smith
COST: $25 Member; $50 Non-member