Quite possibly the casserole that started it all, cassoulet has grown from its peasant roots to major haute cuisine. In this class Bruce Naftaly 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 brine-cured lardons; 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.