“Coq au Vin isn’t chicken cooked in cheap red wine: it’s rooster cooked in something good enough to drink.”
Saveur Cooks AUTHENTIC FRENCH
Our upcoming Heritage Series Dinner on 9/25/13 will feature a rooster-less Coq au Vin with a local twist: Heritage Breed White Rock Hens fresh from the SVF Foundation‘s Farm off Ocean Drive. Farm fresh RI ingredients and Chef Rich’s formidable culinary skills promise a culinary tour de force upstairs at The Tavern. We have a few seats left, and we hope to see you there!
Coq au Vin brings back lots of happy memories for me. I grew up in a French family, and my grandmother, Florence Proux Mathieu, daughter of a Canadian mill owner, made a mean Coq au Vin. In the 50’s – the heyday of Julia Child and her infamous chicken preparation – all the moms attempted coq au vin, but none could match the slurpy goodness of Flo’s dish.
One possible exception was my old neighbor, John Barrett. Every fall John, who never cooked anything else, would announce he was making coq au vin. It was his signature and only dish, and it attracted an intriguing collection of friends who ate, drank and ruminated about how this year’s batch compared to last. The anticipation was almost as good as the dinner.
On Wednesday, White Horse Heritage Dinner guest speaker, Catherine Zecker of Cameron Hughes, will pair a 2011 Cote du Rhone with Chef Rich’s coq au vin. According to this Wine Spectator video, Catherine and Julia are on the same page when it comes to pairing wine with this classic French dish.
So join us for a little French / American comfort food and wine on Wednesday, September 25, 2013. Click here for details and call 401-849-3600 for reservations.