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A French Classic – Coq au Vin

This hands-on class will warm you inside and out as you take a trip to France. Uncomplicated ingredients, married with slow cooking results in a delicious dish made popular by Julia Child. Learn the professional techniques to maximizing flavor layers that Coq au Vin is famous for. Chef Barbara Sowatsky has built a menu around this vintage classic with added modern freshness and ease, featuring local flavors with inspirations from abroad. You will make:

Coq Au Vin – Braised Chicken with Wine, Lardons, Onion and Mushrooms

Potatoes Au Gratin with Caramelized Leeks

Cherry Almond Clafouti.

Then you will sit down and enjoy the vintage classic that you created with wine.


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