“Rooster in Wine” might sound a bit funny to non-French speakers, so we’re just going to keep calling it coq au vin. That said, tonight’s main ingredients are certainly chicken and wine. Ava is here to demystify this classic dish and prove to you it can function as a great weeknight supper. You’ll learn about braising as a cooking method, layering aromatics, the chemistry of cooking in wine and how to thicken a sauce via a roux. Plus, you’ll get to eat!

Demonstration style class with Ava, with some opportunity for hands-on work. Dinner will be served.