It was our lucky seventh year hosting the annual Cassoulet Cook-Off, and a great crowd assembled to celebrate with our professional and amateur chefs scooping out casserole lovin’ all to benefit GrowNYC’s Regional Grains Program.
Among the chefs and dishes were:
- *Chef Annette Tomei for Jimmy’s No. 43 served up two different cassoulets (not up for awards): an American-style cassoulet with turkey and bacon; and a Vegetarian cassoulet
- *Claire Hartten and Pixie Yates teamed with Michael Yezzi of Flying Pigs Farm to make an all-local cassoulet with meat from the farm, duck from Hudson Valley, and beans from the Regional Grains Project
- *Lynn Ripley added Indonesian spices to create Lynn’s Cassoulet: A Taste of Java
- *Riley McCormick served his lucky New Year’s Cassoulet with Black Eyed Peas
- *Chris Livingston created a lightly spiced Green Chili Cassoulet garnished with pork croutons and cilantro
- *Sandra Rerecic served up an ethnic, mixed-style cassoulet, Croatian Gulaŝ with Beans and Sauerkraut
- *Chef Davide Navarro and chefs from Jimmy’s No. 43 created a traditional-style cassoulet with savory pork
- *1st place went to Jimmy’s No. 43 Savory Pork Cassoulet
- *2nd place went to Riley McCormick’s New Year’s Cassoulet
- *3rd place went to Chris Livingston’s Green Chili
- *Special judges prize for meatiest was awarded to Claire Hartten*Special judges prize for chocrute mashup went to Sandra Rerecic
- *Special Jimmy prize for best use of spices went to Lynn Ripley
- *1st – Claire Hartten (with Pixie Yates and Michael Yezzi)
- *2nd – Jimmy’s No. 43
- *3rd – Sandra Rerecic
Winning chefs received cookware and knives courtesy of our sponsors Anolon and WÜSTHOF.
Didn’t get your cassoulet fix yesterday? A few seats remain for tonight’s five course cassoulet dinner.
And you can check out all the photos from yesterday’s event on our Facebook page.