Displaying all articles tagged:

Cassoulet

  1. Grub Guides
    10 Charming Cassoulets to Keep You Warm This Week (and Beyond)How about some applewood-smoked jaggerwurst?
  2. Restaurant Agenda
    Cassoulet Cookoff Returns to Jimmy’s No. 43One bright spot in the mid-January gloom: a three-day cassoulet binge.
  3. Quote of the Day
    Forget Everything You Thought You Knew About CassouletHe’s bringing classic French back.
  4. Foodievents
    Celebrate Meatballs, Chili, Sausages, and Cassoulet!A meatball slapdown, a chilifest, plus cassoulet and sausage festivals.
  5. Trends
    Cassoulet Joins the Firmament of Hot Culinary TrendsMove over poutine and choucroute, cassoulet’s making its move.
  6. Foodievents
    More Mado CassouletMado offers a second iteration of their sold-out cassoulet prix fixe.
  7. Menu Additions
    Offal, Urchin, Italian Babybacks, and Cassoulet Hit L.A.’s Favorite MenusSeveral popular restaurants are revealing their chef’s passions with new dishes.
  8. Foodievents
    Taste Vacations to France and SpainTwo upcoming events let you try winter in Europe.
  9. Neighborhood Watch
    Litchi Brownies Turn Up in Gramercy; Cassoulet and Cornmeal Cake in TribecaBoerum Hill: The ricotta that Lunetta sous-chef Betsy Devine makes with help from Rachel Mark from Hudson Valley Fresh milk would make for a great locavore cannoli. [Gothamist] Gramercy: Amai Tea and Bakehouse (and its dessert blogger owner, Kelli Bernard) makes a mean litchi brownie. [NewYorkology] Midtown West: Pure Food and Wine’s Matthew Kenney has transcended “‘tastes good for healthy food’ expectations” at his fast-food organic restaurant, Free Foods NYC, which is “like a Vermont country store” on West 45th Street. [Restaurant Girl] Tribeca: Cercle Rouge is adding cassoulet, potatoes cooked in duck fat with garlic and porcini mushrooms, cornmeal-orange blossom cake, and other dishes from their chef’s native Toulouse from March 3 to 9. [Grub Street]
  10. The Annotated Dish
    It’s Winter, So That Means Savoy’s Cassoulet“Cassoulet,” wrote Julia Child, “is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.” The serving of the classic French bean-and-meat casserole, a pillar of French cookery, is a yearly event at Savoy, Peter Hoffman’s Haute Barnyard restaurant in Soho. The cassoulet is served in individual cast-iron Dutch ovens that cook in the restaurant’s two fireplaces. They’re in demand, though, and if you want one, you would do well to mention it when you make your reservation. Mouse over the different elements of the dish to hear chef de cuisine Ryan Tate describe this mixture of beans, bacon, sausage, lamb, and bread crumbs.
  11. Mediavore
    Danny Meyer Might Fix Up Union Square Park; Welcome to ‘Mexhattan’Danny Meyer and the Union Square Partnership are planning to renovate the north end of Union Square Park, including a transformation of the decaying pavilion into a windowless restaurant space. [NYO] Mia Dona, Donatella Arpaia and Michael Psilakis’s newest baby, will start serving up rustic Italian with Greek influences in midtown next month. Marc Forgione, most recently the corporate chef for the BLT Restaurant Group, is planning an American restaurant for a spring opening. [NYT] Forget about bringing your junior gastronomes to the finest restaurant Disney World has to offer: Victoria & Albert’s has banned all kids under the age of 10. [NYP]
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