Bubbling Cassoulet

The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link to video of the cassoulet coming out of oven:  Bubbling Cassoulet Video

And check below for a few photos of the event as well.  If you would like to receive info about upcoming events, watch our website or sign up for our newsletter.

Crispy spinach and Fourme d'Ambert croquettes

Crispy spinach and Fourme d’Ambert croquettes

Qut Dinner Feb 2017 trout

House smoked trout, apple-Napa cabbage salad and chestnut-duckfat puree served on grilled baguette

Qut Dinner Feb 2017 eggs

Eggs scrambled with confit of duck heart and gizzard, hedgehog mushrooms and foie gras fat and duck cracklings served on country bread dumplings

Houes smoked trout, apple-cabbage salad and chestnut-duckfat puree served on grilled baguette

Squid hoods stuffed with brown rice, nicoise olives and braised squid legs, served on green chard braised with saffron, pine nuts, white wine and lemon zest and persillade

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One Response to Bubbling Cassoulet

  1. Meg Hartwell says:

    I was wondering if you would be so kind to give me your recipe for the salad dressing that tastes like it has olive , oil, vinegar and maybe dijon mustard.

    I love your salad and thought I might try to make your salad dressing recipe at home as it is so nicely balanced.
    Meg Hartwell

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