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.
Free news is good news!
Nearly $1 million a year goes into the work you’re reading—covering local government, spotlighting the arts, and telling the stories no one else does. If you value that, help fund it for $10 a month (or whatever tax-deductible gift you can afford). Save the free word.
