While there is no substitute for wintering in Europe, you can taste the dream at two upcoming events. Savoys sixth annual cassoulet festival a celebration of pork-and-bean stew from Southwestern France returns January 19 through February 13. Score the house version la carte at lunch and dinner, or hold out for brunch January 23 when chefs including Michael Anthony and Marco Canora will prepare seven variations to try, plus wine, for $65 a head. On January 30, Peter Hoffman teaches a $45 cassoulet cooking demo from 2:30 to 4:30 p.m. Call 212-219-8570 to reserve.
North of the city, Blue Hill at Stone Barns hosts Spanish chef ngel Len for a six-course seafood dinner and wine pairing on January 24 at 6:30 p.m. Described as a fisherman philosopher, Len will wax lyrical on sustainability, of course, and his cooking experiments. He'll start your meal with plankton plankton bread, served cold. He tells you it's like biting into waves. And it is, promises the invitation. If the experience sounds surreal, the $185 price will jar you back into the physical realm.
Dinner With Ángel León, Spain's Chef of the Sea [Blue Hill Farm]