It all started in 2009 at Jimmy’s No. 43 in the East Village. Now Food Karma Projects presents the 12th Annual Cassoulet Cook Off on Saturday, January 25th, 2020 in Williamsburg, Brooklyn!
Cassoulet is the Ultimate Winter Dish
French traditions meet New England baked beans, Texas BBQ brisket burnt ends and beans, California vegetarian beans casserole, and many other chef-driven styles.
There will be 10+ chefs and more food than ever, plus craft beer, hard cider, and spirits!
Chefs and Dishes will include:
Matthew Worgul, Gentle Giant Barbecue
“Zero Ducks Given!” Cassoulet
Jesse Jones, “Pow!: My Life in 40 Feasts”
New Orleans Red Bean Cassoulet
Rafa de la Rosa and the Tierra de Callada Team
Sea and Mountain Cassoulet with Monkfish, Rabbit and Mushrooms
Betty Kalin, Ome Caterers
Cassoulet with an Assortment of Wild Meats from Broken Arrow Ranch
And 5+ Other Chefs!
Confit Potatoes, Just Add Beer
Cheese and Rocket Fuel Hotsauce
Beverages will Include:
Craft Beer from Harlem Brewery, Singha, and more
Spirits from Our New York/Vodka, Sauvage Beverages, Long Drink and more
Hard Cider from Romilly Cider and more
Kat Craddock, Director of Test Kitchen at Saveur
Ethan Frisch, Co-Founder of Burlap & Barrel
Kathy Blake, The Experimental Gourmand
Diane Stemple, Host of Cutting the Curd On Heritage Radio Network
Judges’ Awards and People’s Choice Awards Will be Given Out.
Awards are sponsored by Anolon and Kikuichi Cutlery.
The New Yorker: “[Jimmy’s No. 43]…one of New York’s most enthusiastic cassoulet champions, takes a more lenient approach…The cook-off competitors stood over seaming buffet trays, doling cassoulet into small plastic bowls. A number of flagrant, if delicious, digressions from protocol were in evidence.”
Timeout: “The iconic Southern French dish of white beans, duck and sausages, slow-cooked in its eponymous earthenware crock, is one of winter’s ultimate comfort-food dishes. Warm up with tastes of multiple versions at [Cassoulet Cook Off] where…amateur and professional cooks alike compete to make the best version.”
Connecting Regional Agriculture, Food, and Tastes™