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The Culinary Historians of Chicago presents The Sweet History of French Pastry with Mark Seaman, pastry chef and owner of local catering company Marked for Dessert. He’ll discuss regional variations on French desserts and the influence of the French Revolution on madeleines, macarons, and crepes. “Reference materials” include samples of Seaman’s pastries. 10 AM-noon, Kendall College, 900 N. North Branch, 708-788-0338, rsvpchc@yahoo.com, $5.
The Alliance Française presents a class on cooking with cider, from beef and onions braised in cider to cider-soaked pain perdu with apples and cinnamon-apple ice cream. There’ll also be a tasting of hard ciders from around the world. 10 AM-12:30 PM, 810 N. Dearborn, 312-337-1070, $85 ($75 members).
Galleria Liqueurs on Southport hosts a champagne tasting of ten brands, including Moet & Chandon and Veuve Clicquot. 6-8 PM, 3409 N. Southport, 773-857-6200, $10.
