I realize this post is ancient, but I just came across it.
When I make the Williams-Sonoma/Thomas Keller slow cooker cassoulet, I always do it in the oven. Since the low setting of a slow cooker is roughIy 200 degrees, and high is 300 degrees, I bake at 250 degrees with good results. Serve with some Dijon mustard on the side (a cassoulet suggestion from Jacques Pepin). It's absolutely delicious, and I've made many cassoulets, including some from Pepin and Child.
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If you're willing to travel a few minutes south of Portland to our fantastic wine country, Jory, at the the Allison Inn & Spa, gets consistently good ratings.