Beginning Tuesday, January 19th, 2010 we will be offering cassoulet, the
classic wintry Southwestern France dish of slow cooked meats and beans, as a
daily a la carte special ($32 at dinner; $25 at lunch), until Saturday, February 13th,
2010 ,as part of our annual celebration of all things cassoulet. This year’s cassoulet
will feature braised pork shoulder, duck confit, chorizo sausage and house-
smoked pork belly. The perfect dish for a cold, late-winter meal near one of our
two fireplaces--and without laboring all weekend to make it on your own!
On Saturday January 23rd we are holding our second annual Cassoulet Feast.
Chefs from six New York City restaurants and the pork farmer we all have in
common will be preparing different versions of cassoulet, served with palate-
cleansing winter greens and some great Cahors red wine. A portion of the
proceeds will benefit Chef's Collaborative (www.chefscollaborative.org), the
nation's only organization devoted to promoting the use of sustainable foods
among restaurant chefs.
The Cassoulet Chefs:
Ryan Tate and Peter Hoffman (Savoy)
Marc Meyer (Cookshop)
Galen Zamarra (Mas)
Michael Anthony (Gramercy Tavern)
Cyril Renaud (Bar Breton)
Marco Canora (Hearth)
Erin Fairbanks (Flying Pigs Farm)
12:30-3:30 PM
$65 per person (tax and gratuity additional)
Please call 212-219-8570 for purchasing tickets
