While there is no substitute for wintering in Europe, you can taste the dream at two upcoming events. Savoy’s sixth annual cassoulet festival — a celebration of pork-and-bean stew from Southwestern France — returns January 19 through February 13. Score the house version à 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 Ángel León for a six-course seafood dinner and wine pairing on January 24 at 6:30 p.m. Described as a fisherman philosopher, León 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]