Quite possibly the casserole that started it all, cassoulet spans the range, from its peasant roots to major haute cuisine. In this class Sarah Wong will be teaching you how to make from scratch each ingredient of this slow-cooked casserole from the south of France. You’ll learn a range of techniques from brining to curing, from smoking to making duck confit, from fermentation to some serious bean cooking. It all comes together in one pot of bubbling goodness that you’ll feast on together.
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