Tasting & Lecture Series on French Culinary Traditions

While living in France I was thrilled to be asked to host a series of lectures on French cuisine at the United States Embassy in Paris. Offering an overview of French specialties to newly arrived ex-pats, gave the attendees confidence to go out to their local markets and shops with some experience with the subjects. Over the course of two years I developed three different lectures: French Cheeses, French Charcuterie and Specialty French Spirits. The cheeses and charcuterie seminars included histories, some brief manufacturing discussions, and an ordered tasting of a wide variety of items along with wine or other beverage pairings. The spirits seminars examined the backgrounds, regions and manufacturing methods for 10-12 spirits. This series quickly became a local favorite and was always a sold out event.