Cook Au Vin

Almost a year ago I had bought a Groupon for Cook Au Vin, a french cooking class company.  It was a bit pricey for a Groupon (our generation is so cheap and always looking for a deal), but I am so glad I bought it.  One of the ladies in my pasta making class a couple months back had emailed me saying that the class at Cook Au Vin was very much into drinking and not so much into the cooking aspect, but I had a totally different experience.  Our instructor was incredibly informative and demanded our attention.  Although it said on the email to bring 2-3 bottles of wine per couple (!?!?!) I'd say no one was absolutely blasted, though the class was from 7-11pm - a four hour cooking class! 

There were a total of 5 couples that took the class, so it was a small intimate class which I really liked.  Everyone had their hand in making everything. We learned how to make French Onion Soup, Potatoes au Gratin (although they were cream based rather than cheese based), Coq au Vin (famous French dish with Chicken in a burgundy wine) and Creme Brulee.  I've been wanting to make French Onion Soup for a long time so I'm so glad this was part of the menu!  The instructor reprimanded Kevin for his cheating way of making carmelized onions (he adds brown sugar) and taught him the correct way to carmelize onions.  Instead of putting the bread in the middle with lots of gruyere cheese, we just added a slice of bread on top as a crouton and used parmesan cheese.  We also used chicken broth instead of beef broth as a way to lighten it up.  Bottom line, French Onion Soup is better not healthy - load in the bread and cheese and beef broth for me please! For the potatoes au gratin we used cream instead of lots of cheese.  We also added in nutmeg.  They were very creamy and moist, but I think I would cut back a little on the nutmeg.  The Coq Au Vin was very good.  It's the first time I've had it and I think I would definitely make it for a party or small gathering.  They used rotisserie chicken (they make it there) and you can put the chicken in with the wine anywhere from a couple hours to up to 3 days.  The instructor told us that she recommends two days for the best flavor.  Finally we had our dessert.  We actually had made the creme brulee at the very beginning of class, but it was a FANTASTIC ending to our meal.  Kevin and I definitely want to make creme brule at home! We got to torch the sugar and everything. It's the little things that make me happy. 

I feel a Julia Childs night coming on!  Who wants to come? 

Also, if you are thinking about taking a cooking class, I would highly recommend Cook Au Vin.  Their menus look fantastic and the experience I had there was great.  Cook Au Vin or Chopping Block are great places to take full menu classes.  For learning individual dishes, like pasta making, I really liked Cooking Fools in Wicker Park. 

 

 
If you would like any of the recipes, please email me! :)