If you’ve ever had the rustic meat and bean dish done well, you know it’s a special treat, the perfect fall meal. And if you’ve ever had it at Holly Hill Inn, you know what a good time it is as the restaurant fills to capacity for the event. (Hint: Get your reservations quickly. It fills up fast.)
Chef Ouita Michel’s version of cassoulet is as traditional as possible, using white beans, confit of goose, fresh-cured local pork, local lamb and garlic sausage. Guest chef and former Holly Hill Inn sous chef Clay McClure of Lexington will again assist in preparing the dinner—a meal requiring more than two weeks of preparation.