30 Knot Gourmet (Tony and Landon) have spent months (and dozens of duck legs!) perfecting cassoulet, a labor-intensive Southern French dish. Their inspiration was a memorable French bistro experience Landon had in Paris — when she tasted Tony's recipe, she was immediately brought back to that moment «Ratatouille-style.» In this Feastly pop-up, they share that magic with you.
Reserve seats in advance: bit.ly/2DBzXM9
Course 1: Bisque de Moules Aromatisée au Safran et à L'estragon
Mussel bisque flavored with saffron, perfumed with tarragon and served with toast rounds.
Course 2: Salade Verte aux Tomates Conservées et aux Noix de Pins en Vinaigrette
A fresh green salad of arugula with preserved farmer’s market tomatoes and pine nuts in a light citrus dressing. (May be substituted based on what's available at the Farmers Market).
Course 3: Classic Cassoulet
The star of the show: a traditional bean potage made with home confited Liberty Farm duck legs, Rancho Llano Seco pasture raised pork, and Fatted Calf Toulouse sausages, served with crusty bread.
Course 4: Celeriac Remoulade
A Parisian winter bistro staple: a salad of celery root tossed in home made mustard aioli. The perfect foil to the rich cassoulet.
Course 5: “Tea & Biscuits”
Home made Earl Grey tea sorbet flavored with bergamot oil and served with black pepper and orange & ginger shortbread biscuits.