- Michael Gebert
After watching the ingredients of Sunday Dinner Club‘s cassoulet being prepared Monday morning (see part one here), I returned Tuesday afternoon to Honey Butter Fried Chicken and found that the dining room tables had been rearranged into a single line stretching to the door. Aluminum pans ran down the length of the tables, which amounts to a pretty good slide into third.
- Michael Gebert
- Saucisson à l’ail (garlic sausage)
Meanwhile, the various trays and bins of meats have been stacked or rolled out in the dining room, and Cikowski gathers the staffers, from both Honey Butter and Sunday Dinner Club, who are helping today. Except for Kulp and Red, they’re all female. “Josh and a bunch of chicks,” Cikowski announces.
One thing that becomes obvious along the way: they have way more of the two sausages than even these meat-heavy cassoulets really need. “We can grind that garlic sausage up and have a pizza special at Honey Butter,” Cikowski suggests.
“We are a cassoulet factory,” Cikowski says.
