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2010 Culinary ProgramJanuary, February, marCh
I N T R O d u c I N g
VIkINg RewaRds(See page 33 for details.)
New! VikiNg UNiVersity:BakiNg ClassiCshaNds-oN
Baking is a science and an art form. If you love to bake or have always wanted to learn,
we have some sweet inspiration. Viking University: Baking Classics is our all new four-
part series focused on basic baking techniques for the home cook. Discover the secrets
to making tender, flaky pie crusts, yeasty loaves of bread, moist, melt-in-your mouth
cakes, and chewy, gooey cookies. In each 5-hour hands-on workshop, you’ll learn the
skills needed to master freshly baked goods and the science that underlies the craft of
baking. It’s everything you need to embark on a lifetime of baking with confidence, passion,
and success. Create a little lovin’ from the oven – then pass your knowledge down to
future generations so that they too can experience the joy of baking. Viking University:
Baking Classics – it’s the next step in your culinary education.
viki
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1.
2.
3.
4.
5.
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9.
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Top Ten Reasons foR LeaRning To Bake:
fun and fulfilling hobby
excellent creative outlet
Relaxing/therapeutic
economical; less expensive than purchasing baked goods
Healthful; use of fresh, high quality ingredients
fun and educational family activity
evokes happy childhood memories
Create homemade gifts from the kitchen
Celebrate holidays and other special occasions
nurture family and friends
[ l e a r n t h e a r t a n d s c i e n c e o f b a k i n g a t h o m e . ]
Viking UniVeRsiTy: Baking CLassiCs
BakiNg ClassiCs iii: pies
MeNU Classic Quiche; Coconut Buttermilk Pie with
Chocolate Macadamia Nut Crust; The Season’s Best
Fruit Pie; Lemon Tart with Shortbread Crust. Bonus
Recipe: Your Favorite Fresh Fruit Cobbler.
BakiNg ClassiCs iV:
Cakes aNd soUfflés
MeNU Chocolate Devil’s Food Cake with Vanilla
Buttercream and Raspberries; New York-Style Cheesecake
with Assorted Toppings; Angel Food Cake; Chocolate
Soufflés with Crème Anglaise. Bonus Recipe: Individual
Almond Pound Cakes.
BakiNg ClassiCs i:
Cookies aNd CUstard
MeNU Viennese Almond Crescent Cookies; Melt-In-
Your-Mouth Glazed Sugar Cookies; Cranberry Bliss
Bars; The Ultimate Chocolate Chip Cookies; Crème
Brûlée. Bonus Recipe: Fudgey Brownies.
BakiNg ClassiCs ii: Breads
MeNU Dinner Rolls; Basic White Bread; Cinnamon Rolls;
Classic French Bread; Lemon Poppy Seed Muffins; Southern
Biscuits. Bonus Recipes: 100% Whole-Wheat Loaf Bread;
Rosemary Focaccia; Blueberry Scones.
For more information about Viking university: baking Classics, including pricing, visit vikingcookingschool.com.
VikiNg UNiVersityhaNds-oN
Cooking is an art form – not a chore. At Viking University, we’ll empower you to cook
with confidence and creativity in just six short weeks. Meet once a week for 3 hours of
hands-on instruction focused on classical culinary techniques that are relevant to the
home cook today. Learn fish, meat and poultry cookery, knife skills, and all essential
cooking techniques from braising and boiling to searing and steaming. We’ll teach you
everything you need to know to become a great cook including how recipes may be
used as a guide to create your own unique dishes. While learning the fundamentals of
culinary arts, you’ll also be learning to prepare delicious dishes your family and friends
will love any night of the week. Sign up today for Viking University – truly Viking Cook-
ing School’s most comprehensive skill-based series to date.
VikiNg ClassiCs i:
kNife skills aNd kitCheN orieNtatioN
MeNU Salsa Fresca; Chicken and Vegetable Fajitas;
Simple Green Salad. Sample Recipe: Basic Vinaigrette.
VikiNg ClassiCs ii:
stoCks, soUps aNd saUCes
MeNU Chicken Noodle Soup; Roasted Butternut Squash
Soup with Pancetta and Fried Sage; Italian Macaroni and
Cheese; Roasted Pork Tenderloin with Shallot Mushroom
Pan Sauce. Sample Recipe: Basic Chicken Stock.
VikiNg ClassiCs iii:
roastiNg aNd BakiNg
MeNU Baked Fish with Parmesan Crust; Oven-Roasted
Vegetables; Classic Roasted Chicken With Herbed Pan Gravy;
Potato Gratin; Roasted Prime Rib of Beef with Horseradish
Cream Sauce.
viki
ng
un
ive
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you won’t
earn college credit.
Just credit for your
cooking!]
[ gourmet training for the home cook.]
Viking UniVeRsiTy
VikiNg ClassiCs iV:
saUtéiNg, fryiNg aNd stir-fryiNg
MeNU Chicken Parmesan; Stir-Fried Shrimp and
Vegetables; Veal Piccata; Sautéed Fish; Classic Beurre
Blanc. Sample Recipe: Boiled Jasmine Rice.
VikiNg ClassiCs V:
grilliNg aNd BroiliNg
MeNU Grilled New York Strips; Cabernet Butter
(with Variations); Broiled Rosemary Chicken; Grilled
Vegetables with Basil and Asiago Cheese; Miso-Glazed
Salmon; Grilled Garlic Bread; Mixed Greens with Blue
Cheese, Candied Pine Nuts and Lemon-Basil Vinaigrette.
VikiNg ClassiCs Vi:
BraisiNg, BoiliNg, poaChiNg
aNd steaMiNg
MeNU Mashed Potatoes; Steamed Broccoli (or
Asparagus) with Hollandaise Sauce; Pasta with Marinara
Sauce and Shaved Pecorino Romano; Poached Pears;
Crème Anglaise. Sample Recipe: Old Fashioned Pot Roast.
For more information about Viking university, including pricing, visit vikingcookingschool.com.
CULinaRy BasiCs
cu
lina
ry b
asi
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06
[ invest a few hours of one weekend,
and eat well for a lifetime in our
Three-Day Culinary basics workshop.]
our best-selling signature
series
For a complete listing of our Culinary basics classes, please visit vikingcookingschool.com.
BarBeCUe BasiCsHands-On • 5 hr In our smokin’ hot barbecue boot camp, discover
tried-and-true tips and techniques for preparing the
grill, regulating the heat, smoking, grilling – and the
dying art of low-and-slow, fork-tender barbecue.
Cook like a pit master as you learn the basic principles
for both indoor and outdoor barbecue; then, learn
to prepare uniquely delicious, people-pleasing side
dishes. Whether you’re a tailgate warrior, a backyard
grillmeister – or just enjoy the “Q” – this class is for you.
MeNU Fall-Off-The-Bone Baby-Back Ribs with Tangy
Mop Sauce; Low-and-Slow Pulled Pork with
Traditional Vinegar Sauce; Real Deal Barbecued
Chicken; Carolina Coleslaw; Roasted Yukon Gold
Potato Salad; Cast Iron Skillet Bacon Cheese Grits;
Pit Master’s Fire & Spice Dry Rub; Kentucky Bourbon
Barbecue Glaze; Apple Brown Betty. Sample
Recipes: Luau Grill Beans; Homemade Butter Pecan
Ice Cream. (Class may be conducted either indoors
or outdoors depending on the weather and the
individual teaching kitchen facility. Contact your local
Viking Cooking School for details.)
oNe-day CUliNary BasiCs Hands-On • 5 hr In just one day, develop the expertise that experienced
cooks use to create your favorite dishes. After a full
day of slicing, dicing, cooking and baking, students
sit down to enjoy the fruits of their labor.
MeNU Chicken Stock; Homemade Vegetable Soup;
Sautéed Breast of Chicken Stuffed with Fresh Herbs and
Mozzarella (and other variations); Asian-Marinated
Grilled Fish; Basmati Rice Pilaf; Green Beans with
Caramelized Shallot Vinaigrette; Chocolate Soufflés.
hoMeMade soUps workshopHands-On • 3 hr Perfectly prepared soups start with some basic
classical French techniques – and a little bit of love.
Learn chefs’ secrets for taking shortcuts without
sacrificing quality. Then learn to garnish soups like
a pro, elevating your soups to a whole new level.
MeNU Homemade Vegetable Soup; Roasted
Butternut Squash Soup with Pancetta and Fried
Sage; Shrimp Bisque with Crunchy Leek Garnish.
Sample Recipe: Cream of Broccoli Soup with Lemon-
Pepper Croutons.
[ invest a few hours of one weekend,
and eat well for a lifetime in our
Three-Day Culinary basics workshop.]
$135
$135
$89
the esseNtial CookiNg series (eCs)
Demonstration • 2 hr
ECS 1: STOCKSLearn to create rich, aromatic stocks that will become the foundation for all your cooking.
MENU Chicken Stock; Veal Stock; Risotto Milanese; Bonus Recipe: Vegetable Stock.
ECS 2: SOUPS AND SAUCESSoups and sauces distinguish a cook as an expert; we’ve taken the mystery out of making them perfectly!
MENU Basic White Sauce (Sauce Béchamel); Baked Pasta with Cheese Sauce (Penne Al Forno); Wild Mushroom Soup (Velouté à la Forestière); Basic Brown Sauce; Roasted Pork Tenderloin with Sauce Madeira. Bonus Recipe: Veloute.
ECS 3: CLASSICAL AND CONTEMPORARY SAUCESVinaigrettes, coulis, pan sauces and more. Discover classical and contemporary sauces you’ll make at home over and over again.
MENU Broccoli with Hollandaise; Pasta with Red Pepper Coulis; Mixed Salad Greens with Balsamic Vinaigrette; Chicken Marsala.
ECS 4: BREADS AND PIZZALearn the techniques and the chemistry behind breadmaking so that you can create crusty breads and pizzas at home. Your family will love you for it!
MENU Rosemary Focaccia; Whole-Wheat Pizza with Smoked Chicken, Pesto and Goat Cheese; Basic White Bread. Sample Recipe: Cinnamon Rolls.
ECS 5: GRILLING, BROILING AND SMOKINGLearn to marinate, smoke, create perfect grill marks and test for doneness. Become master of the grill!
MENU Portobello Mushroom Burgers with Roasted Garlic Aïoli; Broiled Rosemary Chicken; Grilled Strip Steaks with Green Peppercorn Butter.
ECS 6: ROASTING AND BAKINGDiscover an effortless, healthful technique for delicious, beautifully browned foods.
MENU Classic Roasted Chicken with Herbed Pan Gravy; Roasted Vegetables; Eggplant Gratin.
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12-week series – $419
Single class – $49
Sign up for the full series and save $169.
Begin any time, and don’t worry if you miss a class –
you can make it up the next time it is offered!
SPECIAL DISCOUNT PRICING
Any two Essentials classes – $80
Any three Essentials classes – $120
[ master cooking techniques
in 12 short weeks.]
THe essenTiaL Cooking seRies
ECS 7: SOUFFLÉSLearn to make surprisingly simple but elegant sweet and savory soufflés.
MENU Grand Marnier Soufflé with Crème Anglaise; Spinach and Cheese Soufflé; Chocolate Soufflé with Warm Raspberry Sauce.
ECS 8: SAUTÉING AND FRYINGSautéed, stir-fried, pan-fried or deep-fried, we’ll take the fear out of frying with these quick and easy dishes.
MENU Hazelnut-Crusted Chicken with Wine Sauce; Vegetable Stir-Fry; Pan-Fried Fish with Cornmeal Crust; Pommes Frites with Roasted Red Pepper Aïoli; Basic Mayonnaise. Bonus Recipe: Tartar Sauce.
ECS 9: STEAMING, POACHING AND BOILINGInfuse flavor and moisture with a minimal loss of vitamins and minerals. Deceivingly delicious!
MENU Poached Salmon with Lemon-Caper Beurre Blanc; Steamed Dumplings with Sesame Soy Dipping Souce; Cabernet Poached Pears; Sweet Potato Bisque.
ECS 10: SWEET AND SAVORY PASTRIESQuick and easy tips for making pie pastry for any occasion. You’ll never buy pre-made pie dough again!
MENU Plain Short Pastry; Cream Short Pastry; Meat Turnover; Seasonal Fruit Tart; Tarte Tatin.
ECS 11: BRAISINGSlow cooking for maximum flavor. The original “make-it- ahead” cooking technique, as the dish only gets better the next day.
MENU Lamb Cacciatore with Pasta; Braised Chicken with 40 Cloves of Garlic; Braised Bitter Greens.
ECS 12: CAKESLearn to bake, frost and slice different types of cakes. Then celebrate – it’s graduation day!
MENU Old-Fashioned Chocolate Layer Cake; Angel Food Cake with Raspberry Coulis; Key Lime Cheesecake with Hazelnut Crust; Basic Custard for Ice Cream (Crème Anglaise); Vanilla Bean Ice Cream.
For a complete listing of all Viking Cooking School classes offered, please visit vikingcookingschool.com.
ess
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[ S w i r l , s n i f f , s i p a n d s a v o r
w i n e s f r o m a r o u n d t h e w o r l d .]
For a complete listing of all Wine and Cheese classes offered, please visit vikingcookingschool.com.
the esseNtial wiNe series (ews)
Demonstration • 2.5 hr
Are you tired of feeling intimidated by wine? Just want to enjoy the stuff? Well, tell that
snooty sommelier to put a cork in it. After completing our six-week series, you’ll have
the skills and knowledge needed to order fabulous wines at your favorite restaurants,
select reasonably priced quality wines from retail stores, and appreciate the subtle
nuances that make great wines great. The Essential Wine Series was developed
exclusively for Viking Cooking Schools by Karen MacNeil, chairperson of the Wine
Department at The Culinary Institute of America in Napa Valley and author of the best-
selling, award winning classic The Wine Bible. During each session, you will taste
eight carefully chosen wines, all designed to advance your knowledge of wine as well
as your passion for it. This series is designed for wine lovers of all skill levels – from
novice to connoisseur – so sign up today.
EWS 1: HOW TO TASTE LIKE A PROLearn to describe both the flavor profile and personality
of a wine using everyday terms. Is it sweet or dry?
Light, medium or full-bodied? Fruity like strawberry jam,
earthy like sautéed mushrooms or spicy like cinnamon
and cloves? Learn all this and more!
EWS 2: THE IMPORTANT WHITES:CHARDONNAY AND SAUVIGNON BLANCChardonnay and sauvignon blanc are the leading
whites in the United States and the ones most often
drunk with dinner. Learn what makes these varietals so
“important” – and so desirable!
EWS 3: CRISP AND AROMATIC WHITES:RIESLING, PINOT GRIGIO, ALBARIÑO AND MORESome of the most fascinating (and fashionable) white
wines today are crisp and aromatic, and as such, pair
exceptionally well with the spicy and aromatic cuisines
we love to eat. Experience it for yourself!
EWS 4: ELEGANT AND EARTHY REDS:PINOT NOIR AND SYRAHOf all the red wines in the world, pinot noir and syrah
are those most often described as sensual. Discover
the amazing range of flavors as well as textures that
are unforgettable.
EWS 5: THE BIG REDS:MERLOT AND CABERNET SAUVIGNONWhen wine professionals describe majestic, powerful
reds, you can bet they are talking about merlot or cabernet
sauvignon (or a blend of the two). In this session, we’ll
explore the two “kings” of red wine.
EWS 6: GREAT BEGINNINGS AND SWEET ENDINGS: SPARKLING WINES AND DESSERT WINESExplore top sparkling wines and Champagnes as well
as some of the world’s most decadent dessert wines.
Find out why most wine experts are sparkling and dessert
wine fanatics.
6 BenefiTs of DRinking Wine:
1. Heightens flavor of food2. engages 4 of the 5 senses3. powerful antioxidant4. promotes longevity5. intellectual stimulation6. Relaxation
6-week Series – $399
Single class – $79
Price of Series includes a copy of The Wine Bible
and the Wine Aroma Wheel, retail value $26.90 (in
participationg stores). Sign up for the full series and
save $75. And don’t worry if you miss a class –
you can make it up the next time it is offered!
Wine & CHeese
win
e &
ch
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se12
[ learn how dr ink ing wine in modera t ion can lead to be t te r hea l th and a longer l i f e in our S u p e r f o o d s W i n e D i n n e r .]
For a complete listing of our Wine & Cheese classes, please visit vikingcookingschool.com.
Cheese aNd wiNe tastiNgDemonstration • 2.5 hr Explore the fascinating world of cheese and wine
– and how they can be a match made in heaven.
Learn all about various types of cheese catego-
rized by texture, milk type and flavor. Then discover
the secret to purchasing, storing and serving both
fresh and aged cheeses. Through both tasting and
discussion, we’ll teach you all the basic principles
for successful cheese and wine pairings. You’ll be
amazed how well triple cream cheeses pair with
sparkling wines, and how well, despite what you
may have heard, white wines pair with countless
cheeses. We’ll sample some classic combinations
such as great big reds with blues as well as some
contemporary, artisanal cheeses paired with up-
and-coming varietals.
MeNU Premium cheeses from around the world;
premium wines from around the world.
food aNd wiNe pairiNg: Napa Valley style Demonstration • 2.5 hr Swirl, sniff, sip and savor the world’s most intriguing
beverage. Learn innovative tasting and evaluation
techniques for pairing the bounty of California with
your favorite Napa wines. In just a couple of hours,
you’ll develop a better understanding of how to
select the perfect wine for any dish and the dynamics
behind matching the flavors.
MeNU Artisanal California Chèvre with Fresh
Herbs on Olive Oil Crostini – Sauvignon Blanc;
Pan-Seared Sea Scallops with Lemon Brown Butter
– Chardonnay; Wild Mushrooms a la Bourguignon
– Pinot Noir; Roasted Rack of Lamb – Zinfandel and
Cabernet Sauvignon; Mini Phyllo Chess Tartlets –
Napa Valley Sparkling Wine.
Cheese 101Hands-On • 3 hr In our Cheese 101 class, you’ll learn all about the
various types of cheese categorized by texture, milk
type and flavor. Then, through tasting and discussion,
we’ll teach you all the basic principles for evaluating
various premium cheeses and the accompaniments
that pair best with them. We’ll also make fresh
mozzarella and ricotta during class – and, if you
haven’t tried fresh mozzarella while it’s still slightly
warm in the center – you are in for a treat!
MeNU Premium Cheese Tasting; Homemade Fresh
Mozzarella; Homemade Fresh Ricotta. Sample Recipes:
Marinated Bocconcini; Cheesecake “Truffles.”
$89
$89
$99
DoUgH &
do
ug
h &
de
sse
rt14
[Pipe borders and rosettes, shells and
scrolls, basket-weave patterns and more
in our Cake Decorating workshop.]
DesseRT
DoUgH & [Pipe borders and rosettes, shells and
scrolls, basket-weave patterns and more
in our Cake Decorating workshop.]
pasta workshop Hands-On • 3 hr There’s nothing like the taste of fresh pasta. Learn to
make homemade pasta from a few staple ingredients
using a few simple techniques; then create pasta
dishes celebrating the flavors of the season.
MeNU Basic Pasta Dough; Herbed Pasta with Red
Wine and Mushrooms; Pumpkin Ravioli with Sage
Butter; Goat Cheese Tortellini with Tomato Concassé.
piZZa workshop Hands-On • 3 hr Starting out as poor man’s flat bread in 18th-century
Naples, pizza has since been elevated to ethereal
heights. Considered one of Italy’s greatest gifts to
America, as a nation we happily consume over three
billion pizzas per year. With the right ingredients,
tools and techniques, you can make fresh homemade
pizzas right in your own home that rival the best
pizzerias in Naples. Learn how a cool rise followed
by intense heat produces the perfect pie. At the end
of class, we’ll play some Pavarotti and have our own
pizza party. Ciao!
MeNU Basic Pizza Dough; Whole-Wheat Pizza
Dough; White Pizza with Chicken and Broccoli;
Four Cheese Pizza with Assorted Gourmet Toppings;
Dessert Pizza with Almond Cream, White Chocolate
and Berries. Sample Recipe: Oven-Roasted Tomato
Pizza Sauce.
adVaNCed Cake deCoratiNg: foNdaNt aNd gUM pasteHands-On • 5 hr Take your cake decorating skills to the next level in
our highly requested Advanced Cake Decorating
workshop. Discover the secrets professional pastry
chefs use for covering cakes with rolled fondant
including how to prevent cracks, lumps and wrinkles
for a beautifully smooth, porcelain-like finish. Then,
learn advanced techniques for making a beautiful
bouquet of gum paste flowers in a rainbow of colors.
Leave with your gorgeous, expertly decorated cake
ready for serving family and friends and all the recipes
and techniques you need for making more at home.
DesseRT
For a complete listing of our baking, Pastry, Pizza and Pasta classes, please visit vikingcookingschool.com.
$79
$79
$135
smaRT Cooking
sma
rt c
oo
kin
g16
[Discover nature’s real fountain of youth in our Stop the Clock Cuisine class.]
For a complete listing of our our Smart Cooking classes, please visit vikingcookingschool.com.
Cook smart
and
eat well.
sUperfoods workshop Hands-On • 3 hr “Superfoods” are fresh, whole foods that are high
in nutrients and rich in antioxidants. These powerful
foods provide you with more energy and protection
against disease than all other foods. Some examples
include: blueberries, greens, tomatoes, beans, nuts
and fish – all easy-to-find, delicious foods available
at your local grocery store. Explore healthful cuisines
from around the world and learn how to incorporate
more of these superfoods into your regular diet.
MeNU Avocado Temaki Rolls with Wasabi Miso
Dipping Sauce; Maple Sweet Potato Fries; Seared
Black Cod with Kaffir Lime Coconut Broth; Asian
Greens with Shiitakes; Blueberry Lemon Crisp with
Dark Chocolate Squares. Sample Recipes: White
Bean Caramelized Onion Dip with Vegetable Chips;
Brown Sushi Rice; Pomegranate Refreshers.
fish Cookery Hands-On • 3 hr Are you intimidated at the thought of cooking fish at
home? Well, don’t let your fears get the better of
you. After taking our fish cookery class, you’ll under-
stand all the tools, tips and techniques needed to
conquer your fear of fish forever. From grilling and
searing to steaming and sautéing, you’ll be cooking
fish like a pro in no time!
MeNU Asian Grilled Tuna Burgers with Wasabi
Mayo and Crunchy Slaw; Pan-Seared Fish with
Assorted Toppings: Shallot Chardonnay Butter, Black
Bean Avocado Salsa and Citrus-Herb Vinaigrette;
Crispy Sautéed Fish with Jumbo Lump Crab Rémoulade;
Fish Cooked in Parchment Paper (Poisson en Papillote).
Bonus Recipe: Lemon-Basil Sorbet.
sUstaiNaBle seafood workshopHands-On • 3 hr These days, it’s tough to know which fish and shellfish
are fresh, wholesome and eco-friendly. In this exciting
workshop, we’ll prepare spectacular seafood dishes
from around the world that you’ll love making
at home. We’ll talk about the importance of buying
seafood from sustainable sources and provide
recommendations on which seafood to buy (or avoid)
in your area. After defining the meaning of “sustainable
seafood,” we’ll share some thoughts about how we
can each become “stewards” of our oceans.
MeNU Grilled Fish Tacos with Pepitas and Lime
Crema; Wild King Salmon with Ginger Miso Glaze;
Yellowfin Tuna Carpaccio; Italian Shellfish Stew
(Brodetto di Mare) with Garlic Ciabatta Bread.
Sample Recipes: Smoked Catfish Pâté; Salsa Fresca;
Toasted Sesame Crisps. Bonus Recipe: Lemon Sorbet
with Dark Chocolate Mint Squares.
$89
$99
$99
DaTe nigHT
da
te n
igh
t18
[an enchanted evening of gourmet
delights awaits you in our Date night:
Candlelight Dinner class.]For a complete listing of our Date night classes,
please visit vikingcookingschool.com.
New! ValeNtiNe’s date Night
Hands-On • 3 hr
Every February, loved ones exchange flowers,
candy and other tokens of affection, all in the
name of St. Valentine. This year, instead of fight-
ing for reservations at overbooked restaurants,
stir up some romance in the kitchen preparing a
delightful dinner with your special someone. Now
that’s amore!
MeNU Wild Mushroom and Brie Beggar’s Purses;
Mixed Greens with Bacon, Apples and Red Wine
Vinaigrette; Pan-Seared Beef Tenderloin with Sweet
Potato-Crusted Scallops and Lemon-Pepper Beurre
Blanc; Grilled Asparagus; Strawberries and Cream-
Filled Crêpes with Warm Chocolate Sauce.
date Night: goUrMet delight
Hands-On • 3 hr
When the occasion calls for a romantic, unforgettable
meal, we have the perfect menu for you. Filet mignon
and loads of fresh seafood highlight this lavish,
gourmet feast. Join us for a fun, informative evening
cooking with your special someone – it’s a great
way to spend time together while expanding your
culinary expertise.
MeNU Individual Lobster Pot Pies; Grilled Caesar
Salad; Porcini-Crusted Filet Mignon and Jumbo
Crab-Stuffed Shrimp with Champagne Butter Sauce.
Sample Recipe: Coconut Layer Cake with Raspberry
Lime Curd.
date Night: speCial oCCasioN
Hands-On • 3 hr
Special occasions call for a special menu. Enjoy
lobster, filet mignon, Champagne and cheesecake
– the ultimate culinary date night!
MeNU Lobster Bisque with Brandy Cream; Baby
Greens with Candied Pine Nuts and Champagne
Vinaigrette; Pancetta-Wrapped Filet Mignon Stuffed
with Spinach and Boursin Cheese; Merlot Demi-
Glace; Oven-Roasted Truffled Frites. Sample Recipe:
White Chocolate Cherry Cheesecakes for Two.
DaTe nigHT
$109
$119
$109
sTeakHoUse
ste
akh
ou
se20
[Feast on succulent steaks and decadent side dishes in our Classic Steakhouse class.]
For a complete listing of our Steakhouse classes, please visit vikingcookingschool.com.
ChiCago steakhoUse Hands-On • 3 hr As you enter one of Chicago’s historical, world
renowned steakhouses, you’ll half expect to see
Ol’ Blue Eyes tipping his fedora – or a mob boss
asking for his usual table in the corner. Well, you
won’t see Frank Sinatra or Al Capone, but you will
experience prime aged steaks like you’ve never
had before. Prepare popular dishes featured in
the Windy City’s most beloved steakhouses. Then,
sit down to enjoy a fabulous Chicago-style steak-
house feast.
MeNU Bacon-Wrapped Sea Scallops with Apricot
Sauce; Chopped Salad with Avocados, Bacon, Blue
Cheese and Dijon Vinaigrette; Chicago-Style Bone-In
Rib-Eyes; Sautéed Spinach and Mushrooms; Hash
Brown Potatoes. Sample Recipes: Horseradish Cream
Sauce; Windy City’s Banana Cream Tarts.
freNCh steakhoUse Hands-On • 3 hr Many countries enjoy a thriving steakhouse
tradition. In France, homey bistro-style dishes
are paired with lovely French wines in a warm,
cozy atmosphere. In this workshop, hanger
steak, a very beefy, very juicy, tender cut of
meat is served with crispy fries for the ultimate
European-style steakhouse experience. And the
pièce de résistance – a gorgeous chocolate
soufflé served hot out of the oven with creamy
custard sauce.
MeNU Grilled Hanger Steak with Red Wine Demi-
Glace; Matchstick Potatoes (Pommes Allumettes);
Frisée Salad with Crispy Bacon and Poached Eggs;
Chocolate Soufflé with Grand Marnier Crème Anglaise.
New york steakhoUseHands-On • 3 hr Steakhouses have long been a part of the New York
food culture. With some steakhouses operating
continually for over 100 years, these revered dining
establishments offer the quintessential Old New
York experience. With their undeniable machismo
and clubby charisma, diners return over and over
for succulent steaks and mouthwatering side dishes.
Just try to leave a little room for some amazing New
York-style cheesecake!
MeNU Clams Casino; Caesar Salad with Home-
made Croutons; Grilled New York Strips with Blue
Cheese Butter; Creamed Spinach. Sample Recipe:
New York-Style Black and White Cheesecake.
$109
$99
$99
gir
ls’ n
igh
t o
ut
22
[ laugh and learn with your girlfriends in our girls’ night out: The original class.]
For a complete listing of our girls’ night out classes, please visit vikingcookingschool.com.
a percentage of the tuition for all
girls’ night out classes will be donated to the national breast Cancer
Foundation. *In participating stores
giRLs’ nigHT oUT
girls’ Night oUt: iN little haVaNaHands-On • 3 hr Little Havana, a muy caliente neighborhood in
Miami, is the hotbed of Cuban culture in America.
Cutting edge art galleries and unique storefronts
happily reside side-by-side with hand-rolled cigar
shops and quaint Cuban restaurants. A rich and
varied cuisine, Cuban food is a delightful mixture
of Caribbean, Spanish and African influences. So
mambo on over with “the girls” for ice-cold minty
mojitos - and the hottest cooking class in town!
MeNU Cuban Salad with Crunchy Croutons and
Lemon Garlic Vinaigrette; Arroz con Pollo (Chicken
with Yellow Rice); Cuban Black Beans; Tres Leches
Cake (amazingly moist and decadent cake). Bonus
Recipe: Mojitos.
girls’ Night oUt: iN roMe Hands-On • 3 hr There is nothing like the energy of Rome at night
– people strolling through the floodlit piazzas,
or dining at quaint, family-owned outdoor cafes.
Experience this ancient capital city and the Italian
joy of life by exploring its foods – steeped in tradition
yet modern in its purity of flavors. We’ll end the
evening with oh-so- decadent Tartufo – the Eternal
City’s answer to death-by-chocolate.
MeNU Marinated Roasted Red Peppers and Olives;
Homemade Spinach and Ricotta Ravioli with Tomato-
Pancetta Butter; Veal Scaloppini with Prosciutto and
Sage (Saltimbocca alla Romana). Sample Recipes:
Chocolate Gelato with Cherries Rolled in Chocolate
(Tartufo); Sparkling Wine with Fresh Strawberry Purée
(Rossini Cocktails).
girls’ Night oUt: iN parisHands-On • 3 hr Everyone loves Paris – the “City of Light.” Travel
to the ultimate European food city to discover new
twists on French classics. Laugh and learn with your
girlfriends in this lively, fun-filled workshop. We’ll
keep the Champagne on ice!
MeNU Caramelized Sweet Onion and Goat Cheese
Tartlets with Fresh Herb Salad; Pan-Roasted Baby
Lamb Chops with Apricot Jus; Individual Chocolate
Soufflés with Strawberry Sauce. Sample Recipes:
Berry Champagne Cocktails; Matchstick Potatoes
(Pommes Allumettes).
$89
$89
$99
aRoUnD THe WoRLD
aro
un
d
the
wo
rld
24
[enjoy the best sangria this side of guadalajara in our Tamales and Sangria Party.]
For a complete listing of our around the World classes, please visit vikingcookingschool.com.
aRoUnD THe WoRLD
italiaN seafood diNNer
Hands-On • 3 hr
Do you love seafood but aren’t quite confident how
best to prepare it? Well, no one prepares fish and
shellfish dishes better than the Italians! Learn how
to select, season and cook fish and shellfish dishes
– and test for doneness. Then sit down to enjoy a
lavish, Italian seafood feast. Delizioso!
MeNU Assorted Seafood Salad (Insalata Frutti
di Mare); Pasta with Clam Sauce (Linguine con
Vongole); Crab and Spinach-Stuffed Flounder with
Prosecco Saffron Butter Sauce; Salad of Arugula
and Romaine with Gorgonzola. Sample Recipes:
Antipasti of Grilled Eggplant, Roasted Red Peppers,
Fresh Mozzarella and Marinated Olives with
Bruschetta; Sicilian White Cookies.
parisiaN diNNer party
Hands-On • 3 hr
Thousands of people flock to Paris each year to visit the
Eiffel Tower, the Louvre or the Arc de Triomphe. But the
best reason to visit the stunning capital of France is to
experience the city’s unbridled celebration of food. Learn
classical French techniques while you create our special
Parisian menu.
MeNU Tournedos of Beef with Champagne Sauce;
Dauphinois Potatoes; Oven-Roasted Asparagus;
Chocolate Mousse for Two (Mousse au Chocolat
pour Deux); Raspberry Sauce; Tuile Cups. Sample
Recipe: Brie en Brioche.
soUtherN italiaN diNNer party
Hands-On • 3 hr
The cuisine of Southern Italy is bolder and more
down-to-earth in flavor than its more refined northern
counterpart. Foods are lovingly prepared, and great
pride is taken in serving people with warm, generous
hospitality. Learn to prepare some of the classic dishes
from this charming region of Italy in this deliciously
inviting workshop.
MeNU Italian Wedding Soup (wildly popular
soup with baby meatballs and orzo); Grandma
Rosabella’s Chicken Parmesan; Pasta Aglio e Olio
(with garlic and olive oil); Crispy Eggplant; Limoncello
Almond Baci (Kiss) Cake. Sample Recipes: Olives
Soffritte with Pecorino; Insalata Verde.
$109
$99
$89
aRoUnD THe WoRLD
aro
un
d
the
wo
rld
26
[learn just how fun, fast and easy rolling sushi can be in our Sushi Workshop.]
For a complete listing of our around the World classes, please visit vikingcookingschool.com.
aRoUnD THe WoRLD
thai taste explosioNs Hands-On • 3 hr Thailand is known as “The Land of Smiles,” where
people happily exist in a culture where elephants
share the road with high-speed cars and temples
reside side-by-side with high-rise hotels. And after
tasting Thai food, you’ll know what everyone is
smiling about! In this stimulating workshop, prepare
a highly distinctive Thai menu that boldly explodes
on the palate. Master tricky Thai techniques for
rolling light and crisp spring rolls, cooking in banana
leaves, and a Thai chef’s secret to making perfect
curry every time!
MeNU Thai Spring Rolls with Sweet-and-Sour
Dipping Sauce; Chicken Satay with Peanut Sauce;
Banana Leaf-Wrapped Snapper with Thai Red
Curry Sauce. Sample Recipes: Thai Cucumber
Salad; Steamed Jasmine Rice; Thai Iced Tea; Lemon
Ginger Sorbet.
iNdiaN feast Hands-On • 3 hr The pervasive aroma of Indian spices wafts through
the air as you sip on a glass of masala chai. This
gastronomically adventuresome hands-on workshop
promises to transport you to realms of epicurean
delight. And the cooking is almost as entertaining
as the eating!
MeNU Curried Vegetable Pastries (Samosas);
Cucumber Yogurt Dip (Raita); Basmati Rice; Split
Pea Curry (Dhal); Chicken with Roasted Coriander
in Coconut Curry Sauce (Dakshini Murgh). Sample
Recipes: Fresh Flat Bread (Chapati); Spiced Tea
(Masala Chai).
MexiCaN fiestaHands-On • 3 hr Mexican cuisine has been called the most varied
and unique in the world. It is also arguably the
most misunderstood cuisine in America. With culinary
influences from the indigenous Mayans and Aztecs
as well as the conquering Spanish and French, it
is a cuisine rich with thousands of years of culture.
Exciting herbs and spices and bold, pure flavors
highlight this naturally healthful fare featuring fresh
fruits and vegetables, seafood and chicken. Never
again will you mistake heaping portions of ground
beef and shredded cheese for an authentic Mexican
meal. Sign up today for a sizzling Latin experience.
MeNU Mexican Shrimp Cocktail (Coctel de
Camarones); Toasted Tortilla Soup with Fresh Cheese
(Sopa de Tortilla); Jicama Salad with Tangerines and
Candied Peanuts (Ensalada de Jicama); Chicken
with Green Mole (Pollo con Mole Verde). Sample
Recipe: Mango Sorbet. Bonus Recipe: Sangria.
$89
$79
$89
enTeRTaining
en
tert
ain
ing
28
[let the good times roll in our lively mardi gras class.]
For a complete listing of our entertaining classes, please visit vikingcookingschool.com.
everything you need
to entertain – except
the guest list.
wiNter diNNer party
Hands-On • 3 hr
Gather your special circle of friends for an enchanted
evening of food and fun. This sophisticated menu is
ideal for guests lending a hand in the kitchen while
spending some memorable moments together. But – if
you prefer to run the show alone – much of the menu
may be made ahead of time, allowing you to spend
more time enjoying your guests.
MeNU Oysters Rockefeller Bouchée; Boursin and
Wild Mushroom Risotto; Veal Oscar; Salad Greens
with Walnuts, Pears and Blue Cheese with Sherry
Walnut Oil Vinaigrette. Sample Recipe: Double
Chocolate Mascarpone Torte.
CasUal CoCktail party
Hands-On • 3 hr
Simple but sublime, you’ll finesse your party with
grace and ease with these exciting, nearly effortless
recipes. After cooking up our charming cocktail fare,
we’ll set the buffet table and have our own cocktail
party. Too much fun to miss!
MeNU Marinated Feta Bruschetta; Mint-Marinated
Lamb Kebabs with Yogurt Dip; Jalapeño Citrus-
Glazed Shrimp; Phyllo Chess Tartlets. Sample Recipe:
Homemade Potato Chips with Blue Cheese, Green
Onions and Black Pepper. Bonus Recipes: Apple
Martinis; Chocolate Martinis.
soUtherN’CookiN’
Hands-On • 3 hr
You don’t have to live in the South to appreciate
soulful Southern cookin’. In this highly requested
workshop, we’ll teach you how to create traditional
Southern food from the heart. Skillet cornbread, fried
chicken, homemade banana pudding … if you haven’t
tasted the real thing, don’t miss out on one of life’s
simplest pleasures. If you know what we’re talkin’
about … we’ll see you in class.
MeNU Best-Ever Crispy Fried Chicken and Gravy;
Perfect Mashed Potatoes; Slow-Cooked Southern
Greens; Skillet Cornbread; Homemade Banana
Puddin’. Sample Recipes: Cheese Straws; Sweet Tea.
$109
$89
$79
.
kiDs,Teens & famiLy
kid
s, t
ee
ns
& f
am
ily
30
[make homemade pasta dough from scratch in our Pasta Party for Families.]
Cooking is
cool!
teeNs oNe-day CUliNary BasiCs
Hands-On • 4 hr
Teens begin a lifetime of culinary adventures with
just four hours of fundamentals. Students start the
day with kitchen safety, sanitation and knife skills.
Then they get hands-on experience grilling, sautéing,
and making soups, stocks and soufflés. Wow!
MeNU Homemade Vegetable Soup; Sautéed Breast
of Chicken Stuffed with Fresh Herbs and Mozzarella
(and other variations); Asian Marinated Grilled Fish;
Basmati Rice Pilaf; Green Beans with Caramelized
Shallot Vinaigrette; Individual Chocolate Soufflés.
teeNs italiaN CUsiNe
Hands-On • 3 hr
Fresh, well-chosen ingredients and simple, straight-
forward techniques highlight this heavenly, naturally
healthful cuisine. Learn to make a marinade, cook
pasta, grill seafood, cook asparagus – and prepare a
popular Italian sauce. Then feast on the results – ciao!
MeNU Bruschetta with Marinated Fresh Mozzarella;
Angel Hair Pasta with Homemade Pesto; Grilled
Seafood Skewers with Lemon; Asparagus with
Prosciutto. Sample Recipe: Panna Cotta.
For a complete listing of our Kids, Teens and Family classes, please visit vikingcookingschool.com.
$99
$69
cla
ss s
tyle
s &
vi
kin
g re
wa
rds
[Different styles of classes for different types of learning.]
CLass sTyLes
haNds-oN workshops give you an opportunity to get your hands dirty. Working closely
with an instructor and using the finest Viking professional appliances, cookware and cutlery, you
and a small group of classmates learn cooking techniques by actually preparing the menu items.
Each workshop concludes with a generous sampling of the dishes prepared in the class, typically a
complete meal with wine or your choice of beverage.
CHEF’S TABLE classes are taught in one of our state of the art teaching kitchens in a reduced class
size format. Enjoy one-on-one attention and in-depth discussion with your instructor for only $10 more
than our regular hands-on classes. Sit back, relax and observe - or join in for hands-on instruction.
Either way, you’ll enjoy pursuing your culinary passions in a first class environment – and of course,
fine food.
BEST OF CLASS workshops are dynamic, non-stop 1½-hour hands-on classes. As you walk into
the classroom, everything is neatly sliced, diced and measured out for you. All that’s left to do is the
super fun part – cooking the food, making it look beautiful on the plate, and eating it! High-octane
fun for everyone!
deMoNstratioN Classes allow students to learn by watching the instructor prepare
the menu while providing step-by-step procedures for each dish. This relaxed, interactive format
encourages informative discussions to help you prepare the dishes with confidence at home. Taste
fabulous foods while enjoying a glass of wine (or your choice of beverage) and having all of your
questions answered by Viking’s professional culinary instructors.
INTERACTIVE DEMONSTRATION CLASSES are
educational, entertaining – and interactive! Enjoy a
front-row seat with the added perk of the opportunity to
assist the chef with one of the many techniques being
demonstrated. Throughout class, participate in tastings
of key ingredients as well as an exciting wine and food
pairing.* And as if that isn’t enough - learn profes-
sional plating techniques and entertaining tips for each
delectable dish. Truly the best of both worlds!
early Bird speCials save you $20 off the
regular prices of select workshops held Monday
through Friday before 5 p.m.
* Certain class formats and/or wine not offered in all locations. Contact
your local store for details.
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Earn one Viking Rewards point for every dollar you spend on a Viking Cooking
School class. Points may be redeemed (1 point = 1 dollar) for any Viking major
appliance up to 15% off the retail price.
Take advantage of this special opportunity to save on Viking major appliances and
have access to special cooking class offers and events for Viking Rewards members
only. Start saving today!
For more information about Viking Rewards contact us at
[email protected] or call 601.898.2778.
start earning points today by signing-up for a Viking Cooking school class.
vikingcookingschool.com
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CUsTom DUaL fUeL 30”
Viking Range Corporation introduces the newest and most innovative range in the line of new Custom
ranges – the Custom Dual fuel 30” Wide electronic Control Range. This range incorporates all the
exclusive features of the current Custom Dual fuel range with an intuitive electronic control system for
a new level of power, precision, and design.
The new custom-designed electronic controller is an eXCLUsiVe for Viking. The display combines
knobs and electronics for convenient precision and ease of use and is angled upward toward the
user, making it easy to read and operate. The digital clock can be displayed or set to disappear
when the range is not in use. The general purpose timer can be used independently of the oven
controls. There are also pre-programmed custom settings options that allow the consumer to set the
controls to their individual preferences.
other features of the new range include:
exclusive – VsH™ (Varisimmer-to-High) pro sealed Burner system featuring a unique patented burner
exclusive – surespark™ ignition system for consistent reliable ignition
exclusive – Largest oven cavity in the industry
exclusive – patented Vari-speed Dual flow™ Convection system with the largest bi-directional
convection fan that provides maximum airflow and performance
extra large gourmet glo™ glass enclosed broiler
Rapid Ready™ preheat system provides one of the fastest preheat times
The new Viking Custom Dual fuel 30” Wide electronic Control Range offers innovative features and
performance that once again showcase the unique and powerful look and feel of a Viking range.
neW
Range
. Viking CULinaRy pRoDUCTs
Heavy duty 250 watt motor for mixing anything from egg whites to cookie dough.
Extra long 5’ power cord allows freedom to move around the countertop and the easy-wind cord storage provides storage for the power cord while the unit is not in use.
Ergonomic handle design provides maximum comfort while mixing.
Stainless steel flat beaters and wire beaters offer options for mixing.
Dishwasher safe standard accessories (flat and wire beaters).
Product Dimensions: 3.5” (8.9cm) W x 6.75” (17.1 cm) H x 7.5” (19.1) D
Three-year full warranty against manufacturing defects.
manual 5-speeD Retail $79.95
Digital 9-speeD Retail $99.95
Exclusive Sure-TempTM brewing system to ensure the proper brewing temperature for the best coffee flavor.
Cup Select allows the user the flexibility to brew 4 to 12 cups.
Programmable display with clock for convenient timed brewing.
12-cup thermal stainless steel carafe leaves no residual taste and keeps coffee warm for hours.
Removable water reservoir and brew basket offer con-venience when filling the water tank or basket as they may be removed and taken directly to the sink or countertop.
Permanent stainless steel coffee filter and stainless steel mesh tea basket.
Brew BreakTM allows the user to pour the first cup of coffee without the wait.
Product dimensions 9” (22.6cm) W x 151/2” (39.4cm) H x 11.5” (29.2cm) D
One-year warranty against manufacturing defects.
Retail $299.95
For a complete listing of Viking major appliance & culinary product dealers visit vikingrange.com.
Range
New! haNd Mixer Available December 2009
New! Coffee Maker Available Spring 2010
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© Copyright Viking Cooking school Viking Cooking school is an affiliate of Viking Range Corporation. vikingrange.com
[ enroll online at vikingcookingschool.com. For specific class dates and times, view the calendar online at vikingcookingschool.com, or call your local Viking Cooking School. ]
We are proud to have these partners!
Viking Cooking sCHooL LoCaTions
ALASKAAnchorage
3002 Seward Hwy(907) 276-0111
GEORGIAAtlanta
1745 Peachtree Road NE(404) 745-9064
ILLINOISGlenview
1140 North Milwaukee Avenue(847) 350-0705
MISSISSIPPIGreenwood
325 C Howard Street(662) 451-6750
Ridgeland1107 Highland Colony Pkwy,
Suite 115(601) 898-8345
MISSOURISt. Louis
1811 S. Brentwood Blvd(866) 351-8773
NEW JERSEYFairfield
4 Sperry Road(973) 244-1580
NEW YORKGarden City
835 Franklin Ave(516) 877-1010
OHIOCleveland
24703 Cedar Road(866) 280-7469
PENNSYLVANIABryn Mawr
One Town Place, Suite 100(610) 526-9020
TENNESSEEFranklin
230 Franklin Road, Building 13(615) 599-9617
Memphis1215 Ridgeway Road, Suite 101
(866) 673-5741
TEXASDallas
4531 McKinney Ave(214) 217-2818
Houston/The Woodlands24 Waterway Ave(281) 203-5608
UTAHSalt Lake City
2233 South 300 East(801) 464-0113
8 8 6 C A N N E R Y R O W , M O N T E R E Y , C A L I F O R N I A 9 3 9 4 0 - 1 0 2 3
8 3 1 - 6 4 8 - 4 8 8 0 W W W . M O N T E R E Y B A Y A Q U A R I U M . O R G
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, 200
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