- Michael Gebert
- Menu with optional tattoo
A month ago I chronicled the process by which Sunday Dinner Club, the underground half of Honey Butter Fried Chicken, made cassoulet for 500 people for its month-long, entirely polar-vortex-appropriate series of cassoulet dinners. (You can see part one here, and part two here, and the audio version of the story is here.)
Michael Gebert
Cassoulet by the pan
Michael Gebert
Like a lot of long-baked things, a bit monochromatic
Michael Gebert
Restaurant dishes are usually built around finishing with a minute under a blazing hot salamander. So the thing that really makes this experience not a restaurant experience is that the food has the deep comfiness of food that has slow-cooked for hours, soaking duck fat and the flavors of its many porky sausages and cuts into the very essence of its being. This is a soulful, preternatural meatiness—which is why Kulp confesses that from a kitchen-eating-the-leftovers point of view, they’re always glad to have a vegetarian in the crowd after a few weeks of serving, and noshing on, the meaty cassoulet.
