Julia Child had a huge personality, passion for food, and a thirst for culinary knowledge. She introduced many American cooks to classic French cuisine, serving as inspiration for many dinner parties, and encouraging them to tackle seemingly complicated dishes with gusto. In this class Sarah Monson will teach some of Julia’s most iconic recipes, with all the tips and tricks to pull off these classic techniques. On the menu: beef bourguignon (beef braised with red wine, bacon, mushrooms, and herbs); vichyssoise (chilled potato and leek soup); vegetable ratatouille; and roasted apple tarte tatin.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.