FRENCH CASSOULET
Mickey Kitterman shares the secrets to the rich complexities of duck confit-white bean French cassoulet with Toulouse-style homemade pork-garlic sausage cakes and braised pork shoulder. Mickey will demonstrate the steps to create this fabulous dish with the meats and beans baked together in a rich bone broth flavored with cognac and topped with fresh rosemary and breadcrumbs. The class will also enjoy salad Lyonnaise with poached egg and crispy bacon, and chocolate mousse.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Mon, Jan 13, 6 pm to 9 pm
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Mon, Jan 13, 6 pm to 9 pm
Mon, Jan 13, 6 pm to 9 pm
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