From baguettes to beef burgundy, the food and culinary styles of France have made an indelible mark on today's American cuisine. In this course, French native Anaïs Jandot presents a historical look at the many ways that France has contributed to the American palate. The class includes tastings and cooking demonstrations of a few of her favorite French dishes.

Participants will learn about different styles of sparkling wines with emphasis on traditional Champagne, descriptive terminology, and how to make wise purchasing decisions. Includes a tasting of four wines.