24-1 Spring Issue
This classic French dish, Coq au Vin (pronounced coke-o-vaan), is chicken in red wine. There are literally thousands of recipes in existence. I use this version because it is simple and a crowd pleaser. It is traditionally served with rice or boiled potatoes. Not to worry, the alcohol content is burned off in the cooking process. The recipe Bill Winter shares here is one of his favorites outside of what he learned from cooking classes at Café Med.
“It’s French, it impresses people but it’s easy to do,” Winter says.
Written by David Nigel Lloyd
When a good dancer comes on stage with the power to possess your imagination and your emotions, you’re just gone. And that,” says Jana Morgret-Kirks with a conspiratorial laugh, “is very hard to teach...”