A Feast to Remember at D'Artagnan's Fifth Annual Cassoulet War

A Feast to Remember at D'Artagnan's Fifth Annual Cassoulet War

At 7 p.m. on February 18th, lovers of French cuisine packed into the Kimpton Hotel Eventi for D’Artagnan’s Fifth Annual Cassoulet War. People circulated around the upscale hotel space to taste thirty competing chefs’ takes on the classic dish cassoulet.

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A cassoulet is a French casserole dish whose main components are creamy white beans, various flavorful meats and tasty pork skin. The savory flavor and milky texture of the beans mixed with the sweet, hearty meats make the dish extremely tasty. During the Cassoulet War, each chef’s cassoulet is  judged by French chefs who were experts on the dish -- although the job couldn’t have been an easy one -- all of the cassoulets were so delicious, people were often holding two or three cups of cassoulet in their hands while they made their way around to as many chefs as possible.

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As attendees mingled through mouthfuls of cassoulet and sips of red wine from the open bar, everyone was jovial throughout the night. D’Artagnan’s Fifth Annual Cassoulet War was a night to remember.

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Samples of cassoulet made by Gramercy Tavern’s Kyle Goldstein.

Samples of cassoulet made by Gramercy Tavern’s Kyle Goldstein.

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