Cassoulet (Image: YouTube screen grab via Chrispholant Gastronomie)

As the mercury continues its relentless descent, we all begin to crave winter-weather foods: stews and casseroles that stick to the ribs. For many foodies, the dish that best accomplishes this task is cassoulet, the rich and hearty stew of beans and assorted meats — often garlic sausage, bacon, and duck confit — from the Southwest if France.

If you’re a cassoulet freak, you probably already know about the annual cassoulet cookoff hosted by Jimmy’s No. 43. The East Village restaurant is currently “on hiatus” and, according to recent reports, may close permanently.

But the cassoulet cookoff happily lives on, as a pop-up event. This year, the tenth annual contest will take place on Saturday, Jan. 20, from noon to 3 p.m. at The Brooklyn Kitchen in Greenpoint. The event is being co-hosted by Chefs’ Consortium, which will help source local ingredients for chefs.

Tickets are currently on sale, and spaces are still available for both amateur and professional chefs. (To enter, email

Spectators and amateur tasters are welcome and can purchase tickets here. The cost of admission is $45, plus a nebulous $3.47 fee. The price covers the sampling of 10-plus cassoulets, along with a selection of cider, craft beer, wine, and spirits.

Both tasters and panel of judges will distribute choice awards, with best in show receiving gifts from Wüsthof and Anolon Cookware.