In spite of the long coastline, fish is not as abundant in the Mediterranean Sea so it does not play as big a role in the northern cuisine. Francesca presents Sautéed Duck Breasts topped with a sauce made of white wine, truffle oil and cream; Red Cabbage is slow cooked in port wine. The feast is crowned with Pears Poached in Champagne and topped with mascarpone cheese, honey, and pistachios. This class is held in the Cooking and Lifestyles Classroom at Whole Foods Market, 3135 Washtenaw Ave. Please register with Ann Arbor Community Education & Recreation. Pre-registration required. Call 734-994-2300 x 53203. www.aareced.com .