Online Class: The Little Red Rooster

King Henri IV of France once proclaimed under his reign there would be “a chicken in every pot” in what would become a famous political promise of general welfare. Out of Henri’s famous promise grew a dish, recognized the world round as quintessentially French, Coq au Vin. So what is Coq au Vin, you ask? The basic components of coq-au-vin are bone-in chicken and wine. The recipe is not dissimilar from another of the well-known traditional French dishes, boeuf bourguignon. Both begin with sautéed onions and garlic in butter, then add meat that should be browned, and finally include mushrooms and some fatty bacon (lardons), before pouring in enough wine to cover the meat. Then it’s a simple matter of letting it braise, low and slow. This is best prepared in a Dutch oven, like a Le Creuset pot if you want to go all-French, and can be made either on the stovetop or in the oven, so long as the pot is covered. The longer you cook, provided the contents of the pot remain moist, the richer the flavor and the softer the meat. Join Chefs Jake and Sage to master this classic French dish, all in the comfort of your home kitchen!

Coq Au Vin
Fluffy Mashed Potatoes
Molten Chocolate Cake

Each seat purchased includes a chef-prepared kit with all the ingredients you will need to create your recipes. Each kit contains ingredients for two servings of each recipe. Additional seats may be purchased for additional servings.

  • Kit Pickup: Please pick up your ingredient kit at the Station Park cooking school on Tuesday, January 26th from 12 p.m. to 5 p.m.
    The address is: 200 Station Pkwy, Farmington, UT 84025

Click here for the equipment list and preparation instructions for this class. Please gather equipment and complete necessary preparations before the start of class.

Each class is a password-protected Zoom session. You can download Zoom at
You’ll receive an email with a session ID and password prior to your class.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or 801.928.2635 with any questions.

January 27 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

Station Park

Chef Jake Driffill

Price: $50

5 seats available

This class starts within 12 hours.
Online registration is closed. Call school to inquire about availability: 801-928-2600