All Men Cook…

Even with an all too familiar snowfall, the second episode of All Men Cook… was packed with a diverse fellowship of couples. While the ladies enjoyed a Sommelier’s collection of French wines, the men started the night with a bright Apple-Rutabaga Soup; a warm pot-of-gold to catch the ladies’ attention. A shocking newcomer followed: Hudson Valley Foie Gras Mousse with Fig Syrup; sweet butter from on high soon quickened their palettes. The night was only getting started. A familiar Crab Cakes with Remoulade Sauce, and an unknown salty Pissaladiere further piqued their interests. The long-cooking main dishes bowled everyone over with hearty layers of complex pork, duck, cheeses, beans and macaroni. The Pulled-Pork Macaroni and Cheese with Caramelized Onions was a hands-down delight, but the star of the night was the Southwest French favorite, Cassoulet de Toulouse.  Two days in the making, Ham Hocks, Smoked Pork Shoulder, imported Tarbais beans, Prosciutto, Duck Confit, and Toulouse Sausage challenged even the best of chefs and wildly weakened the intended recipients.

Thanks to all you men who came with your sleeves rolled up, ready to dive in and cook for your ladies! And thank you ladies for supporting your men as they sought to bless you!

We are pleased to announce that preparations are underway for the next episode of All Men Cook… This time we will take our guests on a culinary journey across the rustic regions of southwest France. We’re developing a tasting menu of assorted amuse-bouche, a Bleu et Rouge Salad, Cassoulet de Feves, Filet de Boeuf, and Pot-au-Feu all paired accordingly with a sampling of French wines and fabulous deserts.