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Mastering French Cassoulet

Saturday, January 31|
11:00 AM|
    Mastering French Cassoulet
    Mastering French Cassoulet
    Mastering French Cassoulet
    Mastering French Cassoulet
    Mastering French Cassoulet

Mastering French Cassoulet

Saturday, January 31|
11:00 AM|
$250.00

In stock

Step into the world of French country cooking with an immersive cassoulet experience led by Chef Danny Conkling, formerly from L’Oursin and Sitka & Spruce. Rooted in the Languedoc region of southwest France, this hands-on gathering explores the slow, intentional process behind cassoulet, the iconic white bean stew long associated with warmth, patience, and conviviality.

Together, we will learn to build the dish from the ground up, including how to source and select the right ingredients, cook the beans, prepare duck confit, braise meats, and form the signature golden crust. As we work, Danny will share the history and regional traditions of cassoulet alongside practical, time-tested techniques suited to the home kitchen. We will finish by sitting down to enjoy the cassoulet we have prepared, alongside a seasonal salad and a simple, traditional French dessert.

At each Bella Luna class you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.

Date

Saturday, January 31

Time

11:00 AM

Address 18432 Snohomish Avenue Snohomish, WA 98296
Category:
The Instructor

Danny Conkling

After graduating from the Culinary Institute of America in New York, Chef Danny Conkling spent several years honing his craft at the legendary Daniel before embarking on a formative yearlong culinary journey through Italy and France. Returning to Brooklyn, he went on to lead the kitchen at the highly acclaimed Battersby, earning recognition for his thoughtful, seasonal approach to American cuisine. After relocating to Seattle in 2017, Danny took the reins at Sitka & Spruce on Capitol Hill, guiding the restaurant’s celebrated cuisine until its closure in early 2020. Most recently he was the Head Chef at L’Oursin, where he brought his deep appreciation for French technique, Northwest ingredients, and natural wines to the restaurant’s evolving menu.

Refund Policy

We understand that plans change! While payments for workshops and events at Bella Luna Farms are non-refundable, you’re always welcome to transfer your spot to a friend if you can’t make it.

We’re also happy to offer credit toward a future event—provided we’re able to fill your spot. Giving us as much advance notice as possible helps increase the chances of finding someone, so please reach out as soon as you know you can’t attend. We’ll contact our waitlist and keep you posted.

In the rare event that we need to cancel a class due to weather or instructor illness, your enrollment can be transferred to a future class or refunded.

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