French country cooking ranges from rustic to refined. For this class, Chef Jean-Jacques Paimblanc returns to the Highfield kitchen with a special fall menu.  He will demonstrate a hearty dish with Swiss chard, and a seasonal dessert featuring pears and red wine.  The focus will be on the classic entrée, coq au vin.  As usual, Jean-Jacques will be accompanied by his charming wife, Arlette, who will assist him in his presentation.