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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.


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