[ElSapo]

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I'd like to think myself reasonably culinarily aware, but I had no idea what Casey's dish was supposed to be until too late.

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Hung, still with a really unimaginative choice. This is just based off a little bit of reading, and a lot of Iron Chef, but Sous Vide (or however you spell it) feels played out.

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I'm lost. Seems like you should switch the two dishes - plenty of people don't know sous vide but coq a vin is a pretty common dish.

Interesting, I thought, how they differently interpreted "classic." Coq au vin is about as classic as it gets - but what's with giving her a hard time over not using rooster? That's just silly.

Sous vide has been classic for how long?