COST: $35

EVENT DETAILS:

In the 17th-century the French developed not only Haute Cuisine but also modern cooking.  Salt and pepper became basic "table spices,"  St. Nectaire, Cantal and Roquefort were the foodie cheeses of choice and  the first Champagne was made by Dom Perignon. This new French cooking emphasized sensual motifs and called for a complete surrender to the body's desires at the table.  In fact, cooks intentionally used salt in different parts of each meal in order to bait and seduce the appetite. Tonight, Maximiilian Shrem of Fromaggio Essex will discuss the different characters at the court while serving champagne & cheese and listening to Baroque music. 6:30 PM . $35 includes baiting, seducing and harpsichord.

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