Mastering the Art of Being Julia celebrates the contributions Julia Child has made to modern cuisine. The dinner for April 6th highlights items from Mastering the Art of French Cooking Vol. 2 with the stars of the menu Duck Aux L'Orange and Cassoulet. This dinner will also feature Grougères, Water Cress Soup and Julia's favorite dessert Ile Flottante (floating island or meringue and creme anglaise). No meal choice is necessary as the entrees will be served family style. The optional French pairing has been coordinated with Julia's own recommendations from her famed cooking show and books.

Seating will be limited to 20 guests per evening, with guests sitting together to enjoy the experience as in a dinner party setting.