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Coq Au Vin Cooking Class

January 22 @ 2:00 pm - 5:30 pm

Image of food plate with red sauce

Though its exact origins are unknown, this succulent dish, popularized in the United States by Julia Child, is considered a classic in the French pantheon of rustic, peasant cookery. The word coq translates to rooster, the traditional choice of poultry for this dish. Today most people typically use the standard broiler which is the chicken you find at your local grocery store and what we will be using. In this class we will be learning several techniques including dry brining, searing, and braising.


January 22
2:00 pm - 5:30 pm
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