Sure, you can make cosmetics, but what coq au vin? The New York Chapter of SCC (NYSCC) will hold its 2nd annual culinary event Sept. 23 from 6:00 – 10:00 p.m. at the Institute of Culinary Education in New York City. This special hands-on cooking experience will feature a mixed menu of French and Asian Cuisines. The featured entrée is coq au vin. The schedule includes a 45 minute cocktail reception; demonstration on molecular gastronomy; 1.5 hours of hands-on cooking; and 1.5 hour sit...