Chef Patrick Gossett made a Cassoulet, a hearty stew big enough to feed a hungry crowd. (see recipe below) Patrick will be one of five featured chefs at Cochon 555, which brings together local chefs and the best heritage breed pig farmers to create dishes that are both sustainable and delicious, as each chef competes for the title of “Prince or Princess of Pork.” The event is at the Loews Vanderbilt Hotel, 2100 West End Avenue, on Sunday, March 1 at 4pm for VIP entry ($185) and 5pm for General Admission ($125). For tickets or more information, go to https://cochon555.com/us-tour/nashville-3-1/. Proceeds benefit the Nashville Food Project.
Chef Patrick Gossett’s Cassoulet
4 Cups Fresh Cranberry Beans
1 Cup Yellow Onion, Small Dice
½ Cup Celery, Small Dice
½ Cup Carrot, Small Dice
½ Cup Fennel Small Dice
2 T Minced Garlic
2 Oz Canola Oil
1 Cup Dry Sack Sherry
64 Oz Pork Stock
8 oz Butter
1 oz Finely Chopped Herbs (Parsley, Chives, Tarragon)
1 Cup Panko Bread Crumbs
Salt & Pepper to Taste
4 links of your Favorite Style Sausage
4 thick cut strips of your Favorite Style Bacon
- Cook your favorite style sausage and bacon at recommended temperatures.
- Let cool and then chop all meats into bitesize pieces. Set aside.
- In a large pot, sauté onion, celery, carrot, fennel, garlic over medium heat in canola oil until tender – about 5 minutes.
- Add Sherry Wine and cook down by half.
- Add Cranberry Beans & Pork Stock and simmer until tender.
- Fold in butter and herbs, and season with salt and pepper.
- Transfer to baking/serving dish, and top the finished dish with your favorite sausage and bacon.
- Toast the panko bread crumbs (1-3 minutes, until golden brown) and sprinkle on top to complete the dish.