A TASTE OF C-CAP: Carlton’s Potage Garbure
This is a classic dish from the town of Bearn in southwest France. It’s a lovely set-it-and-forget-it one pot dish.

• 1 lb. white beans, soaked overnight
• Chicken stock
• 2 smoked ham hocks
• 1 large carrot
• 1 large onion
• 1 stalk celery
• 3 c. Savoy cabbage, thinly sliced
• 1 medium rutabaga
• 6 slices thick cut (1/3-inch) bacon
• 1 bay leaf
• 8 sprigs thyme
• 2 sprigs rosemary
• 6 cloves garlic
• 1 c. bread crumbs
• 3 tsp. butter, melted
• 1 baguette

1. Simmer ham hocks in chicken stock until tender. Add beans, bay leaf, 4 sprigs thyme, 1sprig rosemary, 3 garlic cloves and bacon. Simmer until beans are half cooked.
2. Add vegetables and simmer until everything is tender.
3. Remove ham hocks from stew. Pick off the meat from the ham hocks; add to stew.
4. Chop remaining garlic and herbs. Combine with bread crumbs and melted butter.
5. Cut baguette into 1-inch slices and toast in oven.
6. To assemble: Place one slice toasted bread in each bowl and cover with stew. Sprinkle with herbed bread crumbs and broil until caramelized. Makes 6 servings.

Carlton’s Wine Recommendations
White: 1996 Francois Mikulski Meursault 1er Cru Genevriere
Red: 1998 Château Rayas Châteauneuf du Pape