Cook your way to a new Viking kitChen!

2 0 1 0 C uli n a ry Pr o g ram
Ap r i l, M ay, Jun e
Cook your way to a
new Viking Kitchen!
(See page 33 for VIKING REWARDS details.)
02
viking university
Viking University 2 (VU:2)
hands-on
If you have a passion for cooking and wish to expand your culinary skills, then VU:2 is
for you. The second installment of our wildly popular Viking University series, VU:2 is
highly educational, personally rewarding and fabulously fun. In this exciting new series,
we’ll hone in on specific types of cookery while preparing gourmet dishes with an
undeniable “wow” factor. Never again will you suffer with fallen soufflés or dull, lifeless
vegetables. Tender, flaky fish, succulent meats and poultry and loads of other delicious
dishes are featured in this impressive repertoire. At the end of the series, you will have a
strong and well-rounded background in all aspects of gourmet cooking. Join us once a
week for 3 hours of hands-on instruction in this unique 6-week series. VU:2 – it’s the next
step in your culinary education.
Advanced Viking Classics i:
Breakfast Cookery
MENU The Perfect Omelet; Almond-Crusted French Toast with
Blueberry Maple Syrup; Brown Sugar Bacon; Hash Brown
First VU
then
VU:2!
Potatoes; Cinnamon Apple Scones with Maple Glaze. Bonus
Recipes: Apple Turkey Sausage; Mushroom and Asparagus
Strata; Poached Eggs; Balsamic Bloody Marys.
Advanced Viking Classics iI:
Vegetable Cookery
MENU Eggplant and Roasted Red Pepper Terrine; Spinach
Soufflé; Sautéed Green Beans (with variations); Glazed
Carrots; Braised Bitter Greens. Bonus Recipes: Broccoli
Amandine; Cauliflower Mash; Shredded Brussels Sprouts
with Crispy Prosciutto; Asparagus with Manchego Cheese
and Serrano Ham.
For more information about VU:2
including pricing, visit vikingcookingschool.com.
VU:2
[ The
next step in your
culinar y education.
]
Although not required, we recommend students begin with Viking University to
achieve a solid culinary foundation. Continue with VU:2 for more advanced techniques.
Advanced Viking Classics iiI:
Advanced Viking Classics v:
Grain, Potato, Pasta and
Fish and Shellfish Cookery
Rice Cookery
MENU Grilled Fish with Orange-Avocado Salsa;
MENU Risotto Milanese; Creamy Polenta with Mushroom
Crabcakes with Lemon-Dill Mayonnaise (with variations);
Ragu; Couscous Salad; Roasted Maple Sweet Potato
Pan-Seared Sea Scallops with Lemon Brown Butter; Fish
Fries; Basmati Rice Pilaf; Rosemary Shrimp Pasta. Bonus
Cooked in Parchment Paper; Shrimp and Asparagus
Recipes: Lasagna; Wild Rice Salad; Rice Pudding with
Crêpes. Bonus Recipes: Fantail Shrimp; Lobster Bisque
Crystallized Almonds; Roasted Yukon Gold Potato Salad.
with Brandy Cream; Salt-Baked Whole Snapper with
Fresh Herbs and Olive Oil; Hot-Smoked Salmon with
Advanced Viking Classics iv:
Cucumber Crème Fraîche.
Poultry Cookery
MENU Chicken with 40 Cloves of Garlic; Stuffed Quail;
Advanced Viking Classics vI:
Turkey Scaloppine; Pan-Seared Duck Breasts; Chicken
Meat Cookery
Under a Brick. Bonus Recipes: Best-Ever Crispy Fried
MENU Individual Beef Wellingtons; Roasted Rack of
Chicken; Oven-Roasted Breast of Turkey with Maple
Lamb with Rosemary Merlot Demi-Glace; Mediterranean
Peppercorn Glaze; Spicy Bacon-Wrapped Duck Bites;
Kebabs with Warm Pitas; Braised Short Ribs; Brined,
Grilled Five-Spice Quail on Mixed Greens with Shoyo
Stuffed and Seared Pork Chops. Bonus Recipes: Cowboy
Ginger Vinaigrette. Steak au Poivre; Tuscan Grilled Veal Chops; Pan-Seared
Medallions of Venison with Red Wine Sauce; Tuscan
Roast Pork Loin.
viking university
04
Viking University
hands-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 Cooking
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.
Yo u wo n’t
e arn co llege cred i t.
J ust credit for y o u r
c oo king!]
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.
Viking
University
[
Gourmet training
for the home cook.
]
Viking Classics IV:
Viking Classics VI:
Sautéing, Frying and Stir-frying
Braising, Boiling, Poaching
MENU Chicken Parmesan; Stir-Fried Shrimp and
and Steaming
Vegetables; Veal Piccata; Sautéed Fish; Classic Beurre
MENU Mashed Potatoes; Steamed Broccoli (or
Blanc. Sample Recipe: Boiled Jasmine Rice.
Asparagus) with Hollandaise Sauce; Pasta with Marinara
Sauce and Shaved Pecorino Romano; Poached Pears;
Crème Anglaise. Sample Recipe: Old Fashioned Pot Roast.
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.
For more information about Viking University,
including pricing, visit vikingcookingschool.com.
viking university
06
Viking University:
Baking Classics
hands-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 comprehensive
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.
Top Ten Reasons for Learning to Bake:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
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
Viking University:
baking Classics
[ Learn
the art and science
of baking at home.
]
BAKING Classics I:
BAKING Classics III: pies and tarts
cookies and custard
MENU Classic Quiche; Coconut Buttermilk Pie with
MENU Viennese Almond Crescent Cookies; Melt-In-
Macadamia Nut Crust; The Season’s Best Fruit Pie;
Your-Mouth Glazed Sugar Cookies; Cranberry Bliss
Lemon Tarts with Shortbread Crust. Bonus Recipe:
Bars; Ultimate Chocolate Chip Cookies; Crème Brûlée.
Your Favorite Fresh Fruit Cobbler.
Bonus Recipe: Fudgey Brownies.
BAKING Classics iV:
BAKING Classics II: breads
cakes and Soufflés
MENU Dinner Rolls; Basic White Bread; Cinnamon Rolls;
MENU Chocolate Devil’s Food Cake with Vanilla
Classic French Bread; Lemon Poppy Seed Muffins; Southern
Buttercream and Raspberries; New York-Style Cheesecake
Biscuits. Bonus Recipes: 100% Whole-Wheat Loaf Bread;
with Assorted Toppings; Angel Food Cake; Chocolate
Rosemary Focaccia; Blueberry Scones.
Soufflés with Crème Anglaise. Bonus Recipe: Individual
Almond Pound Cakes.
For more information about Viking University: Baking
Classics, including pricing, visit vikingcookingschool.com.
kids, teens
& family
08
Cooking
is
cool!
KIDS,TEENS
[ L e arn
& Family
wh at ’s h o t an d w ha t’s no t in o u r Te e n s C a m p :
Ho t C o o k i ng Tr end s . ]
TEENS DESIGNER COOKIE WORKSHOP:
FUN WITH FONDANT
Hands-On • 3 hr
$59
Let your imagination run wild as you use rolled
fondant to turn ordinary sugar cookies into delightfully
whimsical edible art. Decorate a pair of flip-flops,
swimming trunks, surf boards – or a beach ball!
We’ll have all sorts of summer-inspired shapes
freshly baked and ready for decorating. You won’t
believe how easy it is to learn the basics for rolled
fondant and royal icing decorating. Watch as these
cookies transform from the simple to the sublime –
right before your eyes! These show-stopping cookies
are perfect for gift giving or for eating yourself!
TEENS ONE-DAY CULINARY BASICS
Hands-On • 4 hr
$99
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. Sample Recipe: Chicken Stock.
PASTA PARTY FOR FAMILIES
Hands-On • 3 hr
$59
In this high-energy workshop, students make homemade pasta dough from scratch. Then, using a few
simple techniques, students roll, shape and cook
the pasta with assorted sauces. At the end of class,
we’ll throw down a red-and-white checkered tablecloth, play some Pavarotti and enjoy our lavish Italian
feast. Too much fun to miss!
MENU Basic Pasta Dough; Pasta with Sausage and
Mushroom Tomato Sauce; Cheese Ravioli in Herbed
Cream Sauce; Garlic Bread. Sample Recipes: Caesar
Salad; Homemade Croutons; Chocolate Gelato.
Bonus Recipe: Spinach Pasta (and other variations).
For a complete listing of
our Kids, Teens and Family
classes, please visit
vikingcookingschool.com.
10
grilling
Become
master of
the grill!
Grilling
[ Prepar e
r ustic, simp l e fo o d s
i n our Italian Gri l l Wo r k sho p . ]
For a complete listing of our Grilling classes, please
visit vikingcookingschool.com.
Mediterranean Grill
• 3 hr Hands-On
$99
The people of the Mediterranean are known for their
effusive hospitality, joy for life and passion for food.
The simple, robust cuisine of the 15 sun-splashed
countries that border the Mediterranean Sea weaves
a common thread throughout the region. Fresh,
seasonal seafood, vegetables, grains and legumes
are prepared with healthful olive oil, garlic, herbs
and citrus. Grilling is the cooking method of choice.
And, the happy side effect of following a delicious
Mediterranean-style diet is a strong heart, fit body
and long life.
MENU Mediterranean Grilled Shrimp with White
Bean Hummus; Turkish Chicken Kebabs over
Tabouli Salad with Grilled Sweet Peppers; Greek
Lamb Loin Chops with Fresh Mint and Garlic.
Sample Recipes: Baba Ghanouj with Grilled Pita
Bread; Zabaglione Gelato. Bonus Recipe: Quick
White Beans.
Grilling Workshop
Hands-On • 3 hr $89
Become master of the grill as you learn proper
techniques for both smoking and grilling. Discover
how to create juicy, tender, flavorful cuts of meat
and perfectly grilled fruits and vegetables using
both direct and indirect heat. Sign up today and
take your grilling to a whole new level.
MENU Wasabi Plum-Glazed Shrimp Skewers with
Bacon; Smoke-Roasted Spatchcocked Chicken;
Tuscan Grilled Vegetable Platter; Grill-Roasted
Corn and Sweet Potato Salad; Piña ColadaGrilled Pineapple. Sample Recipe: Homemade
Macadamia Nut Ice Cream.
Grilling classes conducted indoors or outdoors
depending upon weather and teaching facility.
RULES OF THE GRILL
1. Preheat the grill, and keep it hot.
2. Clean the grill grates thoroughly before putting food on them.
3. After cleaning the grates, oil them well.
4. If your grill is equipped with a drip tray, clean it after each time you grill.
5. To combat flare-ups, keep a small spray bottle or water pistol filled with water near the grill.
6. When cooking over high heat, use long-handled barbecue utensils.
7. For accuracy, use a meat thermometer to test doneness.
culinary basics
12
Get
back to
basics!
CULINARY BASICS
[ Pr epar e
bo t h c lass i c a l a nd
cont e m p o r a r y s a u c e s i n o u r
Ho mema de S au c e s Wo r k s ho p . ]
For a complete listing of our Culinary Basics classes,
please visit vikingcookingschool.com.
Barbecue Basics
• 5 hr Hands-On
$135
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.)
ONE-DayCulinary
Basics Hands-On • 5 hr $135
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.
RECIPE
Mediterranean Shrimp Skewers
Serves 4 ⁄3 cup extra-virgin olive oil
1. Whisk together first 4 ingredients to make marinade; season with salt and pepper.
2 to 3 cloves garlic, minced
2. Peel and devein shrimp leaving tails intact. Thread onto wooden skewers that
have been soaked in water. Place shrimp skewers in zip-top bag; add marinade.
1
1 tablespoon sweet paprika
1 medium lemon, zest and juice
Salt and pepper, to taste
20 jumbo shrimp (21/25 count)
2 teaspoons chopped oregano
1 tablespoon chopped parsley
3. Remove shrimp from bag after 15 minutes; discard marinade. Sprinkle shrimp
with herbs, and season with salt and pepper.
4. Preheat grill to medium-high; clean and oil grates. Grill shrimp until just cooked
through, about 2 minutes per side. Serve warm or at room temperature.
14
Cook smart
smart cooking
and
eat well.
Smart cooking
[ Lea r n
t o e at w ith the s ea s o ns i n o u r From F ar m To Ta b l e cl a s s . ]
For a complete listing of our our Smart Cooking
classes, please visit vikingcookingschool.com.
FISH COOKERY
Hands-On • 3 hr $99
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 understand 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.
FISH COOKERY 2
Hands-On
• 3 hr $99
Does fish always seem to taste better when eaten at
your favorite restaurant? In this fish cookery master
class, learn contemporary techniques and recipes
for recreating restaurant-quality seafood dishes in
your own home.
MENU Tuscan-Style Grilled Ahi Tuna on Rosemary
Skewers; Potato and Chive-Crusted Striped Bass
with Lemon Beurre Blanc; Prosciutto-Wrapped
Grouper Stuffed with Sun-Dried Tomatoes; SaltBaked Whole Snapper with Fresh Herbs and Olive
Oil; Hot-Smoked Salmon with Cucumber Crème
Fraîche. Sample Recipes: Italian White Bean Salad,
Seasonal Greens with Champagne Vinaigrette.
SUSTAINABLE SEAFOOD WORKSHOP
$99
Hands-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.
entertaining
16
Everything
you need
to entertain –
except
the guest list.
Entertaining
[ Welcome spring by serving your guests a symphony for the senses in our
Spring Fling Cocktail Party.]
For a complete listing of our Entertaining classes,
please visit vikingcookingschool.com.
French Quarter Feast
Hands-On • 3 hr
$99
The unofficial motto for the city of New Orleans is
Laissez les bon temps rouler, “Let the good times roll!”
When visiting the food capital of the world, the
unwritten rule is “Eat, drink, and be merry.” So tap
your toes to the lively beat of zydeco while enjoying
the uniquely delicious cuisine of deep bayou country.
This is one feast you won’t forget!
MENU Seafood Gumbo; Crawfish Pies; Cajun
Red Beans and Rice with Smoked Sausage; Mini
Muffulettas with Homemade Olive Salad. Sample
Recipe: Bread Pudding with Whiskey Sauce. Bonus
Recipe: Hurricanes.
ITALIAN ALFRESCO DINNER PARTY
Hands-On • 3 hr
$89
Everything tastes better when you eat it outdoors,
and no one enjoys dining alfresco quite as much
as the Italians. At the first sign of warm weather and
until the evenings turn cool, Italians savor delightful
food and wine while watching the world go by. Bring
the flavors of Italy into your own backyard with this
special menu designed for eating outdoors with
family and friends.
MENU Bruschetta with Marinated Fresh Mozzarella;
Angel Hair Pasta with Homemade Pesto; Grilled
Seafood Skewers with Lemon; Asparagus with
Prosciutto. Sample Recipe: Panna Cotta with Fresh
Berries. Bonus Recipe: Frozen Bellinis.
Southern’ cookin’
Hands-On • 3 hr
$79
.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.
dough & dessert
18
dough &
[
dessert
Make, bake and decorate cupcakes in
our Cupcakes and Cake Balls class. ]
For a complete listing of our Baking, Pastry, Pizza and
Pasta classes, please visit vikingcookingschool.com.
Cake Decorating
Hands-On • 5 hr
$135
We’ll stimulate your creativity as you develop basic
cake-decorating skills for piping borders, mounds,
rosettes, leaves, shells and scrolls. Leave with your
expertly decorated basket-weave cake ready for
serving at home and recipes for making more.
(Price of class includes a cake-decorating kit.)
PIZZA WORKSHOP Hands-On • 3 hr $79
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.
Pies and Tarts Workshop
Hands-On • 3 hr
$89
Store-bought pies and tarts will never possess the
freshness, flavor or natural beauty of those baked
at home. In addition to mastering the dying art of
preparing perfect pie pastry, you will learn to roll
and cut pie dough, repair cracks and tears, prevent
burnt edges and create elegant decorations such as
fluted crusts and lattice tops. You’ll never fear making
homemade pies again after proudly producing your
own 9-inch apple pie and an individual fresh fruit tart
in this exclusive workshop.
MENU Lattice-Topped Fresh Apple Pie; Fresh
Seasonal Fruit Tart with Lemon Curd; Short
Flaky Pastry; Sweet Short Pastry (Pâte Sucrée).
Bonus Recipes: Caramel Walnut Ice Cream;
Crunchy Caramel-Coated Walnuts; Cream
Short Pastry.
date night
20
Date nig ht
[ Prepare
dishes from some of the most romantic restaurants in New York in
our Date Night: In The City class. ]
For a complete listing of our Date Night classes,
please visit vikingcookingschool.com.
DATE NIGHT: A DInner to Remember
$99
Hands-On • 3 hr
This gorgeous menu promises to thrill you with
deliciously decadent dishes such as crabcakes,
shrimp, beef tenderloin and crème brûlée. Now
that’s a dinner to remember!
MENU Baby Spinach Salad with Crispy Prosciutto
and Sour Cherry Vinaigrette; Triple Thrill: Jumbo Lump
“Breadless” Crabcake with Avocado Salsa, Fantail
Shrimp, and Sliced Beef Tenderloin with Champagne
Aïoli; Classic Crème Brûlée. Sample Recipe: Smoked
Salmon Canapés.
Date Night: Romantic Dinner
Hands-On • 3 hr $109
If the way to someone’s heart is through the stomach,
then this class will have your loved one right where
you want them – in the kitchen! Enjoy an entertaining,
enlightening evening preparing the perfect romantic
meal with your special someone. Our recipes
all look impressive and taste divine, so you are
bound to make them over and over again as a
couple. After enjoying our fabulous gourmet
feast, we’ll end the night with fresh strawberries
and cream crêpes drizzled generously with warm
dark chocolate sauce. Ooh la la!
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: IN SICILY
Hands-On • 3 hr $89
Looking for something different to do on your next
big night out? Escape to Sicily, a multicultural island
rich with art, history and a passion for great food.
Known as “the place where the mountains meet
the sea,” Sicily draws you in with the warmth and
openness of its people. Without ever leaving the
cooking class, spend an evening cooking, eating,
laughing and learning – Italian-style.
MENU
Roasted Red Pepper Bruschetta with
Homemade Fresh Mozzarella; Spaghetti alla
Norma; Grilled Radicchio and Endive Salad
with Balsamico and Shaved Pecorino; Mocha
Semifreddo for Two with Coffee Crème Anglaise.
Sample Recipe: Chocolate Almond Gelato.
steakhouse
22
steakhouse
[ Disco ver
t h e “se c r e t ” i ng r ed i ents and co o k i n g m e t h o d s u s e d b y
J a pa n ese s t e akh o u se s i n o ur J apan e se S t e ak ho us e c l a s s . ]
classic
STEAKHOUSE
Hands-On • 3 hr
$99
With this elegant, Sinatra-esque steakhouse
menu, familiar dishes are redefined to include
deliciously unexpected presentations. Enjoy the
pleasures of good food, good wine and good
company while creating classic steakhouse
recipes with a contemporary twist.
MENU Mushroom Caps Stuffed with Crab Imperial;
Bacon-Wrapped Filet Mignon with Béarnaise; OvenRoasted Asparagus; Twice-Baked Tall Potatoes;
Iceberg Wedge with Homemade Blue Cheese
Dressing; Bananas Foster.
STEAKHOUSE workshop
Hands-On • 3 hr
$109
America enjoys a long, enduring love affair with
steak. Juicy sizzling cuts of beef along with decadent
steakhouse side dishes are all the rage. Considered
the ultimate comfort food, steak is luxurious, yet familiar.
Discover how to re-create your favorite steakhouse
recipes at home in this dynamic workshop.
MENU Shula’s Steak House’s Barbecued Shrimp;
Ruth’s Chris Steak House’s Warm Peppered Tenderloin
Salad; Emeril’s Delmonico’s Dry-Aged Rib-Eye; Saltgrass
Steakhouse’s Garlic Mashed Potatoes; Roasted
Asparagus; Emeril’s Essence Creole Seasoning
(Bayou Blast); Morton’s of Chicago’s World Famous
Hot Chocolate Cake. Sample Recipe: Emeril’s
Worcestershire Sauce.
CHICAGO STEAKHOUSE Hands-On • 3 hr
$109
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 steakhouse 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.
For a complete listing of our
Steakhouse classes, please visit
vikingcookingschool.com.
girls’ night out
24
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
[ Laugh
and learn with your
gi r lf r iends in o u r G ir l s ’ N i g ht O ut: in L it t le Hav a na c l a s s . ]
For a complete listing of our Girls’ Night Out classes,
please visit vikingcookingschool.com.
GIRLS’ NIGHT OUT: IN ROME
Hands-On • 3 hr $89
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 TomatoPancetta 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: The Greek Isles $99
Hands-On
• 3 hr The Mediterranean tradition of sharing small plates
of colorful, flavorful food over great conversation
and a spirited libation is one of the hottest dining
trends in America. In Spain, these little snacks are
known as tapas, while in Greece, these bite-size
treats are known as meze. From little plates of
olives to miniature meatballs, meze are fun, robustly
flavored tidbits typically enjoyed with ouzo, the
classic Greek apéritif. Travel with your girlfriends
to the “Greek isles” for an evening of laughing,
learning and lingering over our masterful meze
menu. Opa!
MENU Savory Spinach Pies (Spanakopitas);
Shrimp Baked with Tomatoes and Feta (Garides
Saganaki); Tiny Greek Meatballs (Keftedakia);
Stuffed Grape Leaves with Lamb and Fresh Mint
(Dolmades). Sample Recipes: Greek Yogurt and
Cucumber Dip (Tzatziki); Sweet Phyllo Pastry with
Nuts and Honey (Baklava).
GIRLS’ NIGHT OUT: The Islands
$89
Hands-On • 3 hr
Escape to “the islands” with your girlfriends to learn
hot new cooking tips and techniques for preparing
an irresistible Caribbean feast. Relax, unwind and
indulge your passions for great food and fun –
island style.
MENU Jamaican Jerk Chicken Skewers; TamarindGlazed Grilled Shrimp; Crisp Salad Greens with
Macadamia Nuts and Mango-Mint Vinaigrette;
White Chocolate Banana Tart with Caramel Sauce.
Sample Recipe: Plantain Chips with Black Bean
“Hummus.” Bonus Recipe: Mango Margaritas.
around
the world
26
Around
the World
[ B r ing
y o u r am igo s f o r
bu e n o fo o d a nd f un i n
o u r Cin c o de M ayo cl a s s . ]
Sushi Workshop
Hands-On • 3 hr $99
Enjoy an authentic Japanese edible art form that is
both healthful and delicious. Learn just how fun, fast
and easy rolling sushi can be as we teach you four
fabulous techniques with variations.
MENU Hand-Pressed Sushi with Shrimp, Smoked
Salmon, Tuna and Eel (Nigiri Sushi); Inside-Out
California Rolls (Uramaki Sushi); Spicy Tuna Rolls
and Cucumber Rolls (Hosomaki); Hand Rolls
(Temaki). Sample Recipes: Sushi Rice (Sushi-Meshi);
Miso Soup; Salt and Pepper Edamame.
Parisian Dinner Party
Hands-On • 3 hr $99
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.
Thai taste Explosions
Hands-On • 3 hr $89
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.
For a complete listing of our
Around the World classes, please
visit vikingcookingschool.com.
essential
cooking series
28
The Essential cooking Series (EcS)
Demonstration • 2 hr
12-week series – $419
Single class – $49
Sign up for the full series and save $169.
SPECIAL DISCOUNT PRICING
Begin any time, and don’t worry if you miss a class –
Any two Essentials classes – $80
you can make it up the next time it is offered!
Any three Essentials classes – $120
ECS 1: STOCKS
ECS 4: BREADS AND PIZZA
Learn to create rich, aromatic stocks that will become the
foundation for all your cooking.
Learn 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 Chicken Stock; Veal Stock; Risotto with Fresh
Asparagus; Bonus Recipe: Vegetable Stock.
ECS 2: SOUPS AND SAUCES
Soups 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
SAUCES
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 SMOKING
Learn 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.
Vinaigrettes, coulis, pan sauces and more. Discover
classical and contemporary sauces you’ll make at
home over and over again.
ECS 6: ROASTING AND BAKING
MENU Broccoli with Hollandaise; Pasta with Red Pepper
Coulis; Mixed Salad Greens with Balsamic Vinaigrette;
Chicken Marsala.
MENU Classic Roasted Chicken with Herbed Pan Gravy;
Roasted Vegetables; Eggplant Gratin.
Discover an effortless, healthful technique for delicious,
beautifully browned foods.
The Essential
Cooking Series
[ Ma st e r
c ooki n g te chni ques
i n 1 2 s h o r t we e ks . ]
ECS 7: SOUFFLÉS
ECS 10: SWEET AND SAVORY PASTRIES
Learn to make surprisingly simple but elegant sweet and
savory soufflés.
Quick and easy tips for making pie pastry for any occasion.
You’ll never buy pre-made pie dough again!
MENU Grand Marnier Soufflé with Crème Anglaise;
Spinach and Cheese Soufflé; Chocolate Soufflé with Warm
Raspberry Sauce.
MENU Plain Short Pastry; Cream Short Pastry; Meat
Turnover; Seasonal Fruit Tart; Tarte Tatin.
ECS 8: SAUTÉING AND FRYING
Slow cooking for maximum flavor. The original “make-itahead” cooking technique, as the dish only gets better the
next day.
Sautéed, 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 BOILING
Infuse 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; Fresh Seasonal Fruit Poached in Wine; Pasta
Primavera Salad.
ECS 11: BRAISING
MENU Lamb Cacciatore with Pasta; Braised Chicken with
40 Cloves of Garlic; Braised Bitter Greens.
ECS 12: CAKES
Learn 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.
wine & cheese
30
Wine & Cheese
[ Learn
how drinking wine in
moderation can lead to
b e t t e r h e a l t h a n d a l o n g e r l i f e i n 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 TASTING
$89
Demonstration • 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 categorized
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-andcoming 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 $89
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 101
Hands-On • 3 hr $99
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.”
32
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
class styles &
viking rewards
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 professional 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.
SAMPLE RECIPES are included in the student packet but
are not made. However, a sampling of each recipe is
provided to the students in class.
BONUS RECIPES are included in the student packet but
are neither made nor tasted in class.
* Certain class formats and/or wine not offered in all locations. Contact your
local store for details.
Class styles
[ Differen t
styles of classes for
dif fe r e n t t y pe s of l ea r ni ng . ]
Start earning points today by signing-up for a Viking Cooking School class.
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
rewards@vikingcookingschool.com or call 601.898.2778.
vikingcookingschool.com
viking major
appliances
34
Viking
Quiet Cool ™ Built-In
Refrigeration
The Ultimate in Food Preservation
Refrigeration is every bit as crucial to the kitchen as broilers and burners.
Viking offers a complete line of Quiet Cool™ built-in refrigeration products to
complement the high-performance kitchen with exceptional features and design.
Side-by-side and bottom-mount models present an array of convenient options
while the all-refrigerator and all-freezer units deliver dedicated performance
with tremendous storage capacity. Innovative features such as the PlasmaCluster™
Ion Air Purifier and Variable Speed DC Overdrive™ Compressor make Viking
Built-In Refrigeration best in its class.
Additional features include:
• Odor Eliminator™ Evaporator removes odor and excess humidity
• PlasmaCluster™ Ion Air Purifier eliminates 99% of airborne bacteria, viruses and mold
• 15% - 20% noise reduction makes these new models the quietest ever produced by Viking
• Super Clog-Resistant™ condenser coil and heavy-duty parts eliminate costly cleaning
and service calls
• The best warranty in the industry
.
Viking
CULINARY PRODUCTS
Hand Mixer
Professional Series
• 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
Hand Blender
Professional Series
• Powerful 300 watt motor for pureeing soups, crushing ice,
whipping meringues, blending smoothies, and more.
• Easy to use two speed pulse control features automatic
shut-off for safety.
• Extra long 5’ power cord allows freedom to move around
the countertop.
• Ergonomic no-slip grip handle design.
• Accessories included are stainless steel blending
attachment, stainless steel whisk, and 35-ounce no-slip
mixing cup with lid.
• Product Dimensions:15.4” (39.1cm) H x 2.6” (6.6cm) D
• One year full warranty against manufacturer defects.
• For a limited time enjoy the 3 cup chopper attachment
FREE (retail value $30) and make quick work of nuts,
herbs, and vegetables.
Offer valid: 1/2/10-5/9/10
Hand Blender + Chopper attachment Regular Retail
$150
Promotional Retail
$120
You save $30!
For a complete listing of Viking major appliance & culinary
product dealers visit vikingrange.com.
PRSRT STD
U.S. POSTAGE
PAID
NASHVILLE TN
PERMIT 4398
We are proud to have these partners!
Viking Cooking School
1107 Highland Colony Parkway, Suite 203
Ridgeland, MS 39157
Postmaster: Please deliver between February 24-26, 2010
vikingcookingschool.com
886 CANNERY ROW, MONTEREY, CALIFORNIA 93940-1023
831-648-4880
WWW.MONTEREYBAYAQUARIUM.ORG
[ 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.
Viking Cooking School
]
Locations
ALASKA
NEW JERSEY
TENNESSEE
Anchorage
3002 Seward Hwy
(907) 276-0111
Fairfield
4 Sperry Road
(973) 244-1580
Franklin
230 Franklin Road, Building 13
(615) 599-9617
GEORGIA
Peapack-Gladstone
2 Main Street
(908) 901-9500
Memphis
1215 Ridgeway Road, Suite 101
(866) 673-5741
NEW YORK
TEXAS
Garden City
835 Franklin Ave
(516) 877-1010
Dallas
4531 McKinney Ave
(214) 217-2818
OHIO
Houston/The Woodlands
24 Waterway Ave
(281) 203-5608
Atlanta
1745 Peachtree Road NE
(404) 745-9064
ILLINOIS
Glenview
1140 North Milwaukee Avenue
(847) 350-0705
MISSISSIPPI
Greenwood
325 C Howard Street
(662) 451-6750
Cleveland
24703 Cedar Road
(216) 381-2100
UTAH
PENNSYLVANIA
Ridgeland
1107 Highland Colony Pkwy,
Suite 115
(601) 898-8345
© Copyright Viking Cooking School
Bryn Mawr
One Town Place, Suite 100
(610) 526-9020
Salt Lake City
2233 South 300 East
(801) 464-0113
Viking Cooking School is an affiliate of Viking Range Corporation.
vikingrange.com