Julia Child lovingly translated the French classic, coq au vin, which traditionally uses roosters past their prime along with blood, kidneys and feet, into a recipe accessible for American home cooks. In this class, we do a riff off of Child’s recipe and along the way learn a number of foundational culinary skills involved to create this timeless dish.
The series, Mastering the Classics, focuses on teaching students the methods and techniques required to cook classic French dishes. Students should come with prerequisite knowledge of how to hold a knife and appreciate a good glass of wine, but it is not necessary.
Curriculum is subject to revision.
All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value.