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Participants will watch a demonstration on how to prepare Coq Au Vin, a classic French dish that translates to “chicken in red wine”. During the demonstration enjoy a glass of wine and cheese while chef Rich prepares this flavorful dish made from chicken, onions, garlic, bacon, carrots, mushrooms, and Burgundy wine. The dish is characterized by its deep, savory flavors, with the wine providing a robust backdrop to the tender chicken and aromatic vegetables. The bacon adds a touch of smokiness, while the slow cooking process allows all the ingredients to meld beautifully. After the demonstration we will enjoy this dish with mashed potatoes and crusty French bread along with two Pinot Noir wines. Burgundy is made with Pinot Noir grapes.Wednesday, November 13
5:30 – 7:30 p.m. • Wisconsin Rapids Campus
Class #: 65689 • Course Fee: $79
Instructor: Richard Neumann
Register at https://courses.mstc.edu/Search/Class?id=&courseid=034500&topicid=0.
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Event Venue & Nearby Stays
Mid-State Technical College, 500 32nd St N,Wisconsin Rapids,WI,United States
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