French connections: In his four years as the United States minister to France, Thomas Jefferson came to love all things French, especially the cuisine—and the sophisticated culinary palate he developed is still serving us today. In The Art of French Brasserie Cooking at Monticello, the newly appointed Chef David Bastide teaches us about the fine dining of Jefferson’s time, and its influence on American cuisine.
Friday 3/12, $35, 6pm. Registration required. monticello.org.