Cookaholics Bulletin Board

Last weekend I was part of the "Telluride Arts & Architecture" show. The Saturday festivities included exhibits at 16 of Telluride's best art and architecture studios. Each studio hired a chef to provide hors d'oeuvres. I was asked by one of the studio owners to cater their venue. About half way through the event (noon to six) a gentleman came into the studio and said, "word on the street is you have the best food." I was flattered, but dubious about his statement until about a dozen more people came in and said the same thing...as did the director of the event. I was thrilled of course, and because of the "buzz" I've been asked to cater an elaborate and rather elegant birthday dinner in the first part of January.

Upon conversations with the host of the event, I think a "deconstructed" cassoulet would be an ideal main course (of about five courses). I've got my own ideas about what this would look like, e.g., a plate with a lamb chop, a duck rillette, some garlic sausauge, flageotlets, etc. artfully displayed; but I'd love to hear what feels right to you. In other words, what screams Cassoulet to you?

Amy

Wow! Congratulations on the accolades and the upcoming catering. Very Cool.

Very cool. A deconstructed cassoulet sounds wonderful. I'm not quite sure what makes cassoulet distinct; I think it is a certain kind of 'richness'; a very very deep flavour. How to represent that will definitely be a challenge.

Toasted bread crumbs. Or, if I were to get all foodie about it, the contrast between rich, slow cooked meat and buttery, crispy crumbs.

I like the idea you have so far, the only thing I am having trouble with is the monochromatic feature (except for the lamb, it's all brown/beige). That works fine in a homogenous dish, but might not look as good deconstructed.

The only thing I can add about cassoulet is white beans. And a hardy congrats to you Amy!

Thanks everyone...

Darc, I share your concern. I'm seeing this thing as being plated diagonally across a square white plate. Because it's one of many courses, including apps, I'm not too concerned about the amount of food, but as you point out, the color. I'm thinking about two different sauces on each side (presented as reversing increasing size dots) on each side of the cassoulet. (Does that make sense?) Maybe something along the lines of cherry gastrique and an arugula oil. Thoughts?

Paul, I think I can achieve the richness, and I really take your point.

And JB, I'm totally with you about rich crunching bread crumbs...still trying to figure that part out.

Amy

Amy, maybe dots on one side and a smear on the other? I'd be wary of too many dots. Of course then if you add another element it might be too many designs (plating isn't my strong suit). I think you could add a largish crouton (top o' the beans?) for the crunch.

Congrats, BTW!

So glad I have cassoulet planned for this week. This is making me hungry.

May I come over? Please?

Amy