Winter is here, and the search for warm salvation seems never-ending. The French have found one solution in a baking dish full of slow-cooked meats and beans called cassoulet. In New York’s Hudson Valley, farmers have found a way to include American-grown beans in the warming French dish.
Hank’s X-tra Special Baking Bean, an heirloom legume that nearly went extinct and is named after the gardener who propagated it, is making its way back onto plates in its native upstate New York. It was saved as part of Glynwood’s “seed to plate” initiative bringing the white bean to regional chefs who have made a promise to cook with it, starting with a series of special dinners in the Hudson Valley.
From January 17 to 29, select restaurants in Ghent, Hudson, New Paltz and more will be hosting events where the chef’s interpretation of cassoulet made with Hank’s bean will be center stage. Throughout the month of January, the bean itself will also be on the menus of Swoon Kitchenbar (Hudson), Crossroads Food Shop (Hillsdale), Restaurant North (Armonk) and Crabtree’s Kittle House (Chappaqua). Those in New York City can also find the American bean cassoulet at some events. Check below for dates and locations.
Hudson Valley (reservations required)
January 17: Special dinner in Hudson at Hudson Wine Merchants, with Talbott & Arding
January 19: “Shanty Tuesday” special dinner in Ghent at Little Ghent Farm
January 21: Special dinner in New Paltz at the Village TeaRoom
January 28: Special dinner in Germantown at Gaskins
January 28: Special dinner in Brewster at Clock Tower Grill
January 29: Special dinner in Cold Spring at Glynwood, with guest chef Jamie Paxton
New York City
January 7: The Museum of Food and Drink (MOFAD) presents “Flavors, Intact: New York’s Ark of Taste”
January 9-10: 8th Annual Cassoulet Cookoff and Salon at Jimmy’s No. 43