French Classics: Winter Warming Cassoulet

Learn the intricacies of the slow-cooked utterly delicious original casserole with the fabulous Chef Emily Moore!

We’ll make the marinated roast pork belly and duck confit to join the other meats and sausages used in the cassoulet, along with small white or traditional flageolet beans, topped with bacon and herbed bread crumbs.

While the cassoulet is slowly cooking, we’ll make a traditional vinaigrette for a classic French salad with chevre croutons and toasted walnuts. Bon appetite! All materials are included.

Class size is limited, so register early!