Vincent will demonstrate how to make, Winter Squash Soup with Crème Frâiche & Toasted Seeds, Salad of Winter Greens, Napoleon of Fuju Persimmon & Goat Cheese & Candied Walnuts, Brussels Sprouts in Brown Butter, Gravy & Cranberry Sauce.

Confit is a very old technique, originating in France, for taking less delectable tough cuts like duck legs and turning them into beautiful, tender, delicious, unctuous pieces of heaven. In more recent times, confit has been used on all varieties of things from vegetables to fish.

There are hundreds of sources for understanding cassoulet and its regional variations. I based my recipe in large part on Julia Child’s classic text “Mastering the Art of French Cooking: Volume 1”

This classic dish actually consists of 3 important techniques. How to make a Bolognese style meat sauce, how to make sheet pasta, and classic Italian/French béchamel sauce.