Snap Judgment: Cassoulet Festival at Savoy

Galen Zamarra, Mas (farmhouse)

Do you consider this a classic cassoulet?
Not at all! I wanted to do something that was a Cajun take on it. I needed an excuse to make boudin, which I really like. [Editor's note: As did we. It was our favorite dish of the day]. I also have tasso in here, which adds a great smokey flavor.

What's going on at your restaurant? Are you offering any recession-friendly specials or dishes?
We are not. We're doing what we've always done. We have a nice loyal following, and I think people come to our restaurant for what we do, so I am not going to mess with it.