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.
Wine diplomacy: If you’re interested in celebrating presidents, pairing them with wine may be the way to go. In a nod to Presidents’ Day, the second installment of Monticello’s History in a Glass series explores Thomas Jefferson’s passion for wine and the influence it had on diplomatic relations and social entertaining at the White House. Author Fred Ryan will discuss his book, Wine and the White House, in a virtual presentation that includes special guests. Participants will also receive a curated selection of Jefferson-era recipes from Monticello’s Farm Table Chef David Bastide.
Wednesday 2/17, $25, 6:30pm. monticello.org.