Virtual Cooking Class with Gavin Kaysen: Holiday Cassoulet with Toulouse Sausage and Duck Confit

Dec 19, 2021 | eat/drink

In our next GK at Home virtual cooking class, we’re making our favorite holiday dish: cassoulet! Comfort food with French finesse, cassoulet is a centerpiece-worthy supper whose preparation is done before your guests arrive.

Order our Ingredient Kit and you’ll build flavors with our housemade Toulouse sausages and duck confit. Link here for more information, and we’ll see you in the kitchen!

Holiday Cassoulet with Toulouse Sausage and Duck Confit

A classic, hearty French dish built on special ingredients and longstanding tradition, we’re so excited to share this special meal with you. It’s a perfect centerpiece to share with those you want to celebrate with this season. Our cassoulet will be accompanied by a citrus frisée salad for a complete meal for three to four people. Skills you’ll learn: searing, braising, rendering, cooking dried beans, building a mirepoix, supreming citrus, building a vinaigrette.


What is GK at Home?

GK at Home is a virtual cooking class program walking our audience through making some of Gavin’s favorite meals. Guests have the opportunity to add-on an ingredient kit to upcoming classes to simply their shopping. Cooking is about confidence and our audience always feels a new excitement to be in their home kitchen after each immersive experience.

Meet Chef GK

Gavin Kaysen is an award-winning chef and advocate for the culinary profession. He is the founder of Soigné Hospitality Group, a nationally recognized group of restaurants in the Minneapolis metropolitan area including Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; Demi, an intimate 20-seat tasting menu experience; and Bellecour Bakery at Cooks of Crocus Hill.

He is also the co-founder of Heart of the House Foundation, a non-profit organization created to sustain the growth, health, and prosperity of the Soigné Hospitality family now and in the future. He supports the next generation of young culinarians refine their skills as one of the founding mentors of the nonprofit Ment’or BKB Foundation (formerly Bocuse d’Or USA Foundation), for which he currently serves as President of Team USA. Chef Kaysen is the proud recipient of two James Beard Awards: Rising Star Chef of the Year in 2008, and Best Chef: Midwest in 2018.


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