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November 16, 2021 6:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Cyrilles Koppert, Chef Owner of Partake and Urban Diner in Edmonton, for this virtual cooking class on how to prepare his deliciously braised Coq au Vin, served with Partake’s beloved Pommes Duchesse. Chef Cyrilles will walk you through all of the skills required to make this French Bistro classic as well as a Salad to start, so that you’ll finish your online cooking class with a restaurant quality meal ready to enjoy at home, with your family and friends.
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Ingredients, Marinade: chicken legs (bone in, skin on) x 4, carrots, onion, celery, garlic, bay leaves, juniper berries, fresh thyme, chicken stock, red wine, cooking oil (grapeseed, canola etc.)
Ingredients, Sauce: cremini mushrooms, smoked bacon, cornstarch, garlic, rosemary, thyme
Ingredients, Pommes Duchesse: russet or yukon gold potatoes, eggs, butter, nutmeg, fresh herbs
Ingredients, Braised Red Cabbage: red cabbage, red onion, apple, red wine vinegar, sugar, cinnamon, ground cloves, bay leaf, nutmeg, ginger, cooking oil (grapeseed, canola etc.)
Speciality Equipment: piping bag with a large decorative tip, digital weighing scale (recommended)
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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