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Gluten Free! Mastering the Classics: Coq au Vin - Wed, Mar 27 at 6:30pm

Wednesday, March 27 6:30pm (150 min)
$155

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. 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 and instructors will provide guidance on both. All classes are hands-on and end with a seated meal unless otherwise stated. Wine is served in class.

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