25 min
Episode 49: Sylvie Bigar & Morgan Baum Dishing with Stephanie's Dish
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- Food
In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet – the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful of cassoulet, Sylvie Bigar is transported back to her dramatic childhood in Geneva Switzerland. Not only did she discover the deeper meaning of her ancestral French Cuisine but she found the family stew that saved her soul. Sylvie takes us on a journey of Cassoulet with words and recipes.
Morgan Baum, from the gallery and pottery studio of Clay Coyote in Hutchinson, Minnesota, partnered with Sylvie to make her the perfect cassole. Listen to the Makers of Minnesota Podcast episode about her cookery from season 4 here.
Together they will share their story at Alliance Francais with a conversation moderated Panel discussion with Sylvie Bigar, Vincent Francoual, and Morgan Baum.Moderator Lynne Rossetto KasperCassoulet tasting- made by Chef Raymond Espuche!
Ticket price: $60 - price includes entrance fee, Sylvie Bigar’s book, and cassoulet tasting Tickets are $60 and can be had by calling 612-332-0436 or here Monday, February 27th
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
*Contains Affiliate links
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet – the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful of cassoulet, Sylvie Bigar is transported back to her dramatic childhood in Geneva Switzerland. Not only did she discover the deeper meaning of her ancestral French Cuisine but she found the family stew that saved her soul. Sylvie takes us on a journey of Cassoulet with words and recipes.
Morgan Baum, from the gallery and pottery studio of Clay Coyote in Hutchinson, Minnesota, partnered with Sylvie to make her the perfect cassole. Listen to the Makers of Minnesota Podcast episode about her cookery from season 4 here.
Together they will share their story at Alliance Francais with a conversation moderated Panel discussion with Sylvie Bigar, Vincent Francoual, and Morgan Baum.Moderator Lynne Rossetto KasperCassoulet tasting- made by Chef Raymond Espuche!
Ticket price: $60 - price includes entrance fee, Sylvie Bigar’s book, and cassoulet tasting Tickets are $60 and can be had by calling 612-332-0436 or here Monday, February 27th
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
*Contains Affiliate links
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
25 min