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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 and enjoy:

Coq Au Vin: Braised Chicken with Wine, Bacon Lardons, Mushrooms, and Pearl Onions;

Potatoes Au Gratin with Caramelized Leeks

Apple Almond Clafouti.



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