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.