oq au vin: a French braise of chicken cooked with wine, lardons, mushrooms & garlic.
image via here
I chose this cooking-style as today's word because of an opportunity that presented itself to me yesterday: Young Chef's Academy, located in Irmo, SC, is offering adult cooking classes this summer! There are 4 series scheduled, including Savory Baking, Bon Appetit: Channeling Julia and the Art of French Food, Cake Decorating, and Top Secret Restaurant Recipes.
I am very tempted to take the Art of French Food series, which includes Coq Au Vin. I think I could channel Julia pretty well...
Call (803-749-0670) or email: irmosc@youngchefsacademy.com to sign up or customize an adult activity to your wishes. Cost is $75- $100 for each 3-part series. Tell them Becca sent you.
Also, the only other place I have ever heard the term Coq Au Vin is at my favorite fondue restaurant, The Melting Pot. The menu describes the coq au vin cooking style as: "Flavors of fresh herbs, mushrooms, garlic, spices and burgundy wine." Yum.
Happy Wednesday!
Daily Drop Cap by Jessica Hische.
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