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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. Some classes include drink pairings, if specified.
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 Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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