Bakery visitors don their aprons for a virtual tour of the old-world countryside with instructor Anna Mays. A four-hour course blends a walk through French culinary history with stops along the way to prepare — and eat — savory puff pastry, cups of creamy celeriac soup, endive salads and an epic cheese plate. Sweet-potato-blueberry crème brûlée makes for a sweet finish.
Artisan Cooking: A Culinary Journey to France: The Winter Menu: Sunday, March 4, 10 a.m.-2 p.m., Brot Bakehouse School and Kitchen, Fairfax. $98; preregister. Info, 370-4077, brotbakery.com.
More food events
Hatchet Tap Takeover With Citizen Cider: Bar patrons celebrate Vermont Cider Week with an uncommon array of apple ferments on draft — and kitchen specials to match. Friday, March 2, 6-11 p.m., Hatchet Tap and Table, Richmond. Cost of food and drink. Info, 434-3663, hatchetvermont.com.
Grow Your Own Mushrooms: Fungiphiles learn to grow shiitake and oyster mushrooms and share a meal. Children welcome; childcare available. Saturday, March 3, 11:30 a.m-1:30 p.m., the Center for an Agricultural Economy, Hardwick. Free; preregister. Info, 472-5940, hardwickagriculture.org.
Hotel Vermont Beer Dinner: Hotel Vermont beer concierge Matt Canning and executive chef Doug Paine present a five-course meal paired with beverages from some of Vermont's most sought-after brewers. Tuesday, March 6, 7-10 p.m., Hotel Vermont, Burlington. $95; reservations required. Info, 651-0080, hotelvt.com.