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
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.