The 12th Annual Cassoulet Cook Off will take place 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.
Try 10 different styles plus craft beer, hard cider, and spirits at this all-inclusive event!
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!
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
Rabbit Wild Mushrooms Cassoulet with Garlic Mousseline and Rosemary Picual Olive Oil Breadcrumbs.
Betty Kalin, Ome Caterers
Cassoulet with an Assortment of Wild Meats from Broken Arrow Ranch
Duck Confit and Goose and Lamb Sausage Cassoulet with Tarbais Beans from Rancho Gordo
Jared Male, Randall’s Barbecue
New England Baked Beans with Housemade Bacon
Jura-inspired Cassoulet with Wild Morel Mushrooms, Vin Juane Vinegar, Foie Gras, Rabbit, Duck Confit, and Pork Sausages
East Village Meat Market
Chef Khouri “The Beer Chef” with Harlem Brewing Team
Szechuan Sour Ale Beet Salad, Just Add Beer
Cheese and Rocket Fuel Hotsauce
My/Mo Mochi Ice Cream
French Cheese Plate
Beverages will Include:
Craft Beer from Harlem Brewing and Singha
Spirits from Our New York/Vodka, Sauvage Beverages, Long Drink, and Fingerlakes Distilling. Plus Assorted Whiskeys from Brad Japhe
Hard Cider from Romilly Cider and Indian Ladder Farms Cidery
Dusty Wright Band
Kat Craddock, Director of Test Kitchen at Saveur
Serena Dai, Editor at Eater NY
Ali Banks, Culinary Director of Chop’t Salads
Kat Johnson, Communications Director at Heritage Radio Network
Kathy Blake, The Experimental Gourmand
Diane Stemple, Host of Cutting the Curd On Heritage Radio Network
Eric Howard, MasterChef Season 7 Finalist
Judges’ Awards and People’s Choice Awards Will be Given Out.
21 and over.
Rain or Shine.
“James Beard credited its popularity here to Americans’ “natural fondness for the bean” as well as the fact that its richness “lends itself to our favorite way of entertaining—the buffet.”Jimmy Carbone recognized the opportunity cassoulet presents to infuse this traditional French recipe with American culinary culture and created Cassoulet Cook Off. This event originated in his East Village bar and on January 25, Carbone will be celebrating the 12th annual competition among amateur and professional chefs to prepare the best version of the dish.”
“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 East Village gastropub Jimmy’s No. 43, where for the tenth year running, amateur and professional cooks alike compete to make the best version.”
“Jimmy Carbone…one of New York’s most enthusiastic cassoulet champions, takes a more lenient approach. “I look at the old Time Life cookbooks from the sixties, and it’s like, ‘Oh, New England baked beans,’ ” he said on a recent Sunday, at Jimmy’s No. 43’s sixth-annual cassoulet cook-off…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.”