It may well be a bit bleak and chilly outside, so come on in to Relish and be greeted with a bit of southern French sunshine and discover how to make this beloved classic casserole.

Chef-in-Residence, Andrew Oldham, will take us through the building blocks of cassoulet, using locally sourced ingredients.

From how to make the duck confit, to how best to cook the beans so that they are perfectly tender and have imbibed all the aromas and flavors of the other ingredients, Chef Andrew will teach us how to bring it all together.

At the end of class, we’ll enjoy cassoulet, paired with a Rhône wine, and served with a sharply dressed green salad and desert of poached pears with caramel. Join us!