Join us for an unforgettable evening celebrating the classic French dish, cassoulet! In this hands-on class, Chef Alex Hrabovsky will guide you through the art of crafting this rich and hearty slow-cooked stew, perfect for wintertime gatherings.
Using locally sourced ingredients, we’ll build layers of deep, comforting flavors with tender beans, savory meats, and aromatic herbs. Chef Alex will share expert techniques, from preparing a flavorful base to achieving the perfect slow-simmered texture. Whether you're a longtime Francophile or simply love a cozy meal, this class will inspire you to bring a taste of France to your own table. Warm up with us and discover why Oui, we love cassoulet!
Tonight's Menu:
- Grilled winter chicory salad with roasted apple vinaigrette, Grotto Meats Speck and Saucisson Sec
- Gallatin Valley Colcannon with Grotto Meats Tyrol Bacon and Apple Landjaeger
- Bozeman Winter Cassoulet with Hutterite Duck and Pork, Grotto Meats Bacon and Toulouse Sausage
Chef Alex's affinity for food and hospitality led him to pursue formal culinary training in San Francisco. He stayed in the Bay Area, working his way up the ranks in Napa Valley as a cook and caterer for Wine Chefs of Napa, La Toque Restaurant, and Charlie Palmer Group. Surrounded by vineyards and wineries, Alex honed his skills in cooking and wine pairing. He eventually took over as the executive chef of Beringer Vineyards, where he created dishes to showcase the local wine and regional cuisine of Napa Valley. Alex moved back to Bozeman, Montana in 2021 to build a culinary career in the Gallatin Valley with the experience gained from the Bay Area. He is currently teaching Culinary Arts at the Gallatin Community College and is working at Grotto Meats producing charcuterie.
Chef Alex received his formal chef's training at Le Cordon Bleu College of Culinary Arts in San Francisco, earning an Associate of Culinary Arts degree. He also has a Bachelor of Arts in Philosophy and Religious Studies from Montana State University Bozeman.
Seats are limited—reserve your spot today!
Suggested Wine Pairings: to be updated soon
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a LaCuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help fill your seats.
Join us for an unforgettable evening celebrating the classic French dish, cassoulet! In this hands-on class, Chef Alex Hrabovsky will guide you through the art of crafting this rich and hearty slow-cooked stew, perfect for wintertime gatherings.
Using locally sourced ingredients, we’ll build layers of deep, comforting flavors with tender beans, savory meats, and aromatic herbs. Chef Alex will share expert techniques, from preparing a flavorful base to achieving the perfect slow-simmered texture. Whether you're a longtime Francophile or simply love a cozy meal, this class will inspire you to bring a taste of France to your own table. Warm up with us and discover why Oui, we love cassoulet!
Tonight's Menu:
- Grilled winter chicory salad with roasted apple vinaigrette, Grotto Meats Speck and Saucisson Sec
- Gallatin Valley Colcannon with Grotto Meats Tyrol Bacon and Apple Landjaeger
- Bozeman Winter Cassoulet with Hutterite Duck and Pork, Grotto Meats Bacon and Toulouse Sausage
Chef Alex's affinity for food and hospitality led him to pursue formal culinary training in San Francisco. He stayed in the Bay Area, working his way up the ranks in Napa Valley as a cook and caterer for Wine Chefs of Napa, La Toque Restaurant, and Charlie Palmer Group. Surrounded by vineyards and wineries, Alex honed his skills in cooking and wine pairing. He eventually took over as the executive chef of Beringer Vineyards, where he created dishes to showcase the local wine and regional cuisine of Napa Valley. Alex moved back to Bozeman, Montana in 2021 to build a culinary career in the Gallatin Valley with the experience gained from the Bay Area. He is currently teaching Culinary Arts at the Gallatin Community College and is working at Grotto Meats producing charcuterie.
Chef Alex received his formal chef's training at Le Cordon Bleu College of Culinary Arts in San Francisco, earning an Associate of Culinary Arts degree. He also has a Bachelor of Arts in Philosophy and Religious Studies from Montana State University Bozeman.
Seats are limited—reserve your spot today!
Suggested Wine Pairings: to be updated soon
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a LaCuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help fill your seats.