Kathy Kearn’s Cassoulet Ware in the Press

A Crock-Up. What could be more inviting than hot soup or stew in a rustic bowl? Chef-owner Philippe Jeanty of Bistro Jeanty in Yountville, California, asked artist Kathy Kearns to make this rugged crock for serving the soups and cassoulet at his restaurant.
— Bon Appétit, September 2001