Quite possibly the casserole that started it all, cassoulet has grown from its peasant roots to major haute cuisine. In this class Jaime Sorgente will be teaching you how to make from scratch each ingredient of this slow-cooked masterpiece from the south of France. You’ll learn a range of techniques like curing your own ventrèche (slab bacon); making from scratch saucisse de Toulouse (pork sausage with herbs); slow cooking confit de canard (duck confit; and some serious bean cooking. It all comes together in one pot of bubbling cassoulet goodness that you’ll feast on together.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.