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 and enjoy:
Coq Au Vin: Braised Chicken with Wine, Bacon Lardons, Mushrooms, and Pearl Onions;
Potatoes Au Gratin with Caramelized Leeks
Apple Almond Clafouti.