Making Cassoulet at the Hayground School – Chefs to Schools

Slow Food East End’s Chefs to Schools Program – “Making Cassoulet at the Hayground School”. During a special 3-day session, students at the Hayground School were up for the challenge of preparing a traditional French Cassoulet, a slow-cooked casserole from the South of France. Under the direction of Chef Joan Turturro and with the help of Kim Dyla, the students prepped garlic sausage, made the Duck Confit , and assembled with the remaining ingredients, which were all local, fresh, and seasonal. On Day 3, the Cassoulet was ready to bake and enjoy! The moral of the story: tasty things come to those who have fun and persevere in the kitchen!

Snail of Approval

Snail of Approval (SoA) award is given to businesses that incorporate the Slow Food ideals of Good, Clean & Fair food – learn more.

We are a dynamic chapter of Slow Food USA, fortunate to be in an area where Slow Food principles are lived by our neighbors: farms, dairies, wineries, cheesemakers, artisanal food producers, fishers, beekeepers, and more.