Saturday's Cassoulet Cookoff drew in a large crowd from the cold streets of New York to sample some warm, sausage-y goodness. I would like to take a moment to thank the warm-hearted chefs who gave their time and talents (not to mention ingredients!) to support the Greenmarket. Cathy Erway's cassoulet was teased with apple and made with maple cured sausages and ham hocks from Tamarack Hollow Farms. Andrew Field of Rockaway Taco and RICE favored us with a root vegetable cassoulet using ingredients from Migliorelli Farm and John D. Madula Farm. Phillip Kirschen Clark looked to Violet Hill Farm, Three Corner Field Farm and Paffenroth Farm to round out his creation. Melissa Rebholz, a former Greenmarket manager, dubbed her masterpiecethe Cassoulet de Chomage (Cassoulet of Unemployment!) using pork and lamb from Tamarack Hollow Farm. Jimmy's No. 43's own Chef John Crabbs' entry was created with products from Three Corner Field Farm and Violet Hill Farm. Both Kelly Geary of Sweet Deliverance and Chef Mark Bello of Pizza A Cassa prowled the Greenmarket and hunted down the finest ingredients for their delightful entries.
Many thanks to all who came to support a cause very near and dear to our hearts... and stomachs! Eat local! Eat delicious!
