July
August
Photograph above: Rolled Fondant Cookies featured in our New Designer Cookie Workshop: Fun with Fondant
September Enroll online: www.vikingcookingschool.com
2008
Spice of Life PAGE NO.
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Beth Purifoy Chef/Instructor, Viking Cooking School
Artichoke Parmesan Phyllo Cups Ingredients 1 medium onion, chopped 2 cloves garlic, minced ¼ cup butter 3 (6 oz.) jars marinated artichokes 1 (8oz) package cream cheese, softened 1 cup cottage cheese 1 ¼ cups grated Parmesan cheese 3 eggs, beaten ½ cup cracker crumbs 1 tsp. garlic salt 1 tsp. minced fresh parsley ¾ tsp. dried tarragon 30 mini phyllo cups
Saute onion and garlic in ¼ cup butter until tender. Add artichoke hearts and remaining ingredients. Cook over medium heat for about 5 minutes or until the cheeses melt. Stir often. Fill each mini phyllo cup with a rounded teaspoon of filling. Bake at 350º for about 12 minutes.
Georgia’s Chocolate Sheet Cake Ingredients Cake 2 cups flour 2 cups sugar 1 stick butter ½ cup oil 3 T. cocoa 1 cup water 2 eggs 1 T. vanilla Icing 1 stick butter 3 T. cocoa 6 T. milk 4 cups powdered sugar ½ cup chopped pecans
Cake Combine flour and sugar in a mixing bowl. Combine butter, oil, cocoa, and water in a medium saucepan. Bring to a rapid boil. Pour over flour, sugar and mix well. Add 2 slightly beaten eggs, and vanilla. Bake in an ungreased sheet pan for 20 minutes at 375º.
Icing Start 5 minutes before the cake is done. Combine butter, cocoa and milk in a saucepan. Bring to a boil. Remove from heat and pour over sifted powdered sugar. Beat until smooth. Add pecans. Pour over warm cake.
Family, friends, food, and fellowship. These four things are so important to add spice and balance to our lives. For every event in our lives, we have special foods to celebrate and comfort us along our journey. Once each month, my friends and I meet to share a meal, watch a movie, and catch up with the events in our lives. Sometimes, we are creative and tie the food to the movie, other times, we grab whatever is convenient. I love party food, so I always want to bring an appetizer or the dessert. Two of my favorite recipes are Artichoke Parmesan Phyllo Cups and Georgia’s Chocolate Sheet Cake. I hope you’ll enjoy these recipes and use them to create a special time with your family and friends this summer.
Beth Purifoy
Beth Purifoy Chef/Instructor, Viking Cooking School
Entertaining Impress Your Lobster Bisque
from Date Night: Special Occasion
Fourth of July Celebration Tuesday, July 1st Hands-On | $79 | 6:00 to 9:00pm {menu} Easy Barbecued Ribs with Fresh Peach Mop Sauce; Grilled Pizza with Shrimp and Feta; Roasted Potato Salad with Fresh Dill Lemon Vinaigrette; Sample Recipes: American Flag Cake; Mango-Lime Iced Tea; Bonus Recipe: Slow-Cooked Baked Beans Classic Steakhouse Saturday, July 5th | Wednesday, July 16th Monday, July 28th Friday, August 29th | Tuesday, September 9th Hands-On | $89 | 6:00 to 9:00pm Thursday, August 14th Hands-On | $89 | 5:30 to 8:30pm {menu} Mushroom Caps stuffed with Crab Imperial; Bacon-Wrapped Filet Mignon with Béarnaise; Oven-Roasted Asparagus; TwiceBaked Tall Potatoes; Iceberg Wedge with Homemade Blue Cheese Dressing; Bananas Foster Easy Summer Dinner Party Saturday, July 12th Hands-On | $89 | 6:00 to 9:00pm {menu} Dry-Rub Barbecued Salmon with Summer Tomato, Sweet Pepper and Cucumber Relish; Salad of Butter Lettuce, Radishes and Roasted Corn with Green Goddess Dressing; Grilled Garlic Pita Bread; Peach and Blueberry Crisp; Lemongrass Iced Tea; Sample Recipe: Herb-Marinated Chèvre Crostini Girl’s Night Out: The Islands Thursday, July 17th Hands-On | $89 | 5:30 to 8:30pm {menu} Jamaican Jerk Chicken Skewers; TamarindGlazed Grilled Shrimp; Crisp Salad Greens with Macadamia Nuts and Mango-Mint Vinaigrette; White Chocolate Banana Cream Tart with Caramel Sauce; Sample Recipes: Plantain Chips with Black Bean “Hummus”; Bonus Recipe: Mango Margaritas
Date Night: Special Occasion Friday, July 18th Wednesday, August 6th Friday, September 19th Hands-On | $119 per person | 6:00 to 9:00pm {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 Grilling Party Wednesday, July 23rd Hands-On | $79 | 6:00 to 9:00pm {menu} Grilled Chicken Drumettes with Spicy Pesto Ranch Dip and Black Pepper Blue Cheese Dip; Grilled Tomato, Basil and Goat Cheese Sandwiches; Texas-Style Bacon-Wrapped Grilled Shrimp; Grilled Zucchini and Prosciutto Roulades; Grilled Pound Cake; Sample Recipes: Cream Cheese Pound Cake; Dark Rum Caramel Sauce Delta Dinner and Blues Thursday, July 24th | 5:30 to 8:30pm Saturday, August 2nd | 6:00 to 9:00pm Hands-On | $89 {menu} Delta Hot Tamales; Parmesan-Crusted Catfish; Crunchy Green Salad with Comeback Dressing; Mile-High Coconut Meringue Pie; Sample Recipe: Fried Dill Pickles Summer Cocktail Party Friday, July 25th Hands-On | $89 | 6:00 to 9:00pm {menu} Miniature Shrimp Tacos with Grilled Corn Avocado Salsa; Spicy Smoked Gazpacho in Cucumber Cups; Lemonade-Glazed Fish Kebabs; Pork Tenderloin with Plums on Tiny Herb Biscuits; Sample Recipe: BiteSize Peach Pies; Bonus Recipe: Frozen Watermelon Margaritas
Guests!
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Celebration Brunch Saturday, July 26th Hands-On | $79 | 10:00am to 1:00pm {menu} Almond-Crusted French Toast with Blueberry Maple Syrup; Baked Eggs Florentine in Crispy Ham Cups; Sweet Bell Pepper “Hash Browns”; Apple Turkey Sausage; Fresh Fruit Tart; Sample Recipe: Café au Lait. Bonus Recipe: Raspberry Bellini Chicago Steakhouse Wednesday, July 30th Tuesday, September 2nd Hands-On | $109 | 6:00 to 9:00pm {menu} Bacon-Wrapped Sea Scallops with Apricot Sauce; Chopped Salad with Avocados, Bacon and Blue Cheese with Dijon Vinaigrette; Chicago-Style Bone-In Prime Rib; Horseradish Cream Sauce; Sautéed Spinach and Mushrooms; Hash Brown Potatoes; Sample Recipe: Windy City’s Banana Cream Pie Date Night in the City Friday, August 1st Hands-On | $109 per person | 6:00 to 9:00pm {menu} Lump Crabcakes with Chipotle Tartar Sauce from Tavern on the Green; Grilled Veal Chops with Wild Mushrooms, Roasted Garlic and Campari from Mario Batali’s Babbo; Double Chocolate Cherry Cookies with Espresso Ice Cream from Chanterelle; Sample Recipes: Prosciutto and Parmesan Gougères from Restaurant Daniel; Bellini Cocktails from The Rainbow Room Backyard Entertaining Saturday, August 2nd Hands-On | $79 | 10:00am to 1:00pm {menu} Sweet and Hot Shrimp with Maytag Blue Cheese Dip and Celery Sticks; Grilled Antipasto with Soprano Sauce; Roasted Yukon Gold Potato Salad with Tomatoes and Bacon; Homemade Mint Chocolate Chip Ice Cream in Homemade Waffle Cones
Entertaining Fresh Strawberry Tarts
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Enjoy a
from French Outdoor Café Party
Night of Food and Fun!
New Classes French Outdoor Café Party Saturday, July 12th Hands-On | $89 | 10:00am to 1:00pm {menu} Blini with Smoked Salmon and Dill Crème Fraiche; Cream of Asparagus Soup; Salade Nicoise with Seared Ahi Tuna; Fresh Strawberry Tarts; Sample Recipe: Artisanal Cheese Plate; Bonus Recipe: Kir Cocktails Argentine Steakhouse Friday, August 8th Hands-On | $99 | 6:00 to 9:00pm {menu} Argentine Empanadas, Roasted Marinated Sweet Peppers; Skirt Steak with Chimichurri Sauce; Oven-Roasted Potatoes; Flan; Sample Recipes: Grilled Sausages; Creole Salad
Date Night: A Dinner to Remember Saturday, August 9th Saturday, September 27th Hands-On | $109 per person | 6:00 to 9:00pm {menu} Baby Spinach Salad with Crispy Prosciutto and Sour Cherry Vinaigrette; Triple Thrill: Jumbo Lump “Breadless” Crabcake with Avocado Salsa; Fantail Shrimp; Sliced Beef Tenderloin with Champagne Aïoli; Classic Crème Brûlée; Sample Recipe: Smoked Salmon Canapés Easy Summer Dinner Party Friday, August 15th Wednesday, September 10th Hands-On | $89 | 6:00 to 9:00pm {menu} Dry-Rub Barbecued Salmon with Summer Tomato, Sweet Pepper and Cucumber Relish; Salad of Butter Lettuce, Radishes and Roasted Corn with Green Goddess Dressing; Grilled Garlic Pita Bread; Peach and Blueberry Crisp; Sample Recipes: HerbMarinated Chèvre Crostini; Lemongrass Iced Tea Elegant Dinner Party Tuesday, August 19th Saturday, September 6th Hands-On | $89 | 6:00 to 9:00pm {menu} Salad of Mixed Greens with Peas, Radishes and Shaved Parmesan; Tenderloin of Beef Stuffed with Cold-Water Lobster Tail; Chive Beurre Blanc; Crisp Potato Ruffles; Raspberry Granita; Sample Recipe: Chocolate-Dipped Almond Wafers
Mint Chocolate Chip Ice Cream from Backyard Entertaining
Great American Steakhouse Friday, August 22nd Demo | $59 per person | 6:00 to 8:00pm {menu} Ruth’s Chris Steak House’s Barbecue Shrimp, Creamed Spinach, and Bread Pudding with Whiskey Sauce; Smith and Wollensky’s Steak au Poivre and Onions Rings; Bonus Recipe: Morton’s of Chicago’s Grand Marnier Cold Soufflé
Date Night: Candlelight Dinner Saturday, August 23rd Hands-On | $119 per person | 6:00 to 9:00pm {menu} Lamb Chop “Lollipops” on Baby Spinach Salad with Raspberry and Caramelized Shallot Vinaigrette; Lobster and Wild Mushroom Risotto; Prosciutto-Wrapped Asparagus; Sample Recipes: Petite Cheese Course: (Herb-Crusted Goat Cheese “Truffles,” Gorgonzola Dolce on Sliced Fig Cake, and Aged Cheddar on Candied Apple Slices); Individual Tiramisu Trifles Cajun and Creole Cooking Tuesday, August 26th Hands-On | $89 | 6:00 to 9:00pm {menu} Chicken and Andouille Gumbo; Cajun Pickled Shrimp; Blackened Pork Tenderloin with Sweet Potato Biscuits and Creole Mustard Sauce; Bonus Recipe: New Orleans Mint Juleps Girls’ Night Out: The Original Thursday, August 28th Hands-On | $99 | 5:30 to 8:30pm {menu} Fresh Crab and Brie Bisque with Roasted Garlic Crostini; Shrimp and Scallops en Papillote with Fresh Oranges; Baby Spinach with Spicy Pine Nuts and Warm Pancetta Vinaigrette; Decadent Chocolate Cherry Fondue with Pound Cake and Fresh Fruit Dippers Pizza Workshop Saturday, August 30th Hands-On | $79 | 10:00am to 1:00pm {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 Fresh Berries; Sample Recipe: Oven Roasted Tomato Pizza Sauce
Chef Tips
Date Night Friday, September 12th Hands-On | $109 | 6:00 to 9:00pm {menu} Asparagus Bisque; Tuscan-Style Porterhouse for Two (Bistecca alla Fiorentina); Salad with Grilled Mushroom, Gorgonzola and Fresh Parsley Croutons; Chocolate Raspberry Decadence with Fresh Seasonal Berries
Girls’ Night Out: In Vegas Monday, September 15th Hands-On | $89 | 6:00 to 9:00pm {menu} Emeril’s New Orleans Barbecue Shrimp Served with a Petite Rosemary Biscuit from Emeril’s New Orleans Fish House at MGM Grand; Bobby Flay’s Grilled Fennel-Spiced Pork Chops with Lemon-Sage Vinaigrette and Grilled Asparagus from Mesa Grill at Caesar’s Palace; Stone-Ground Goat Cheese Grits from Commander’s Palace at The Aladdin; Sample Recipe: Charlie Palmer’s Chocolate & Peanut Butter Ganache Tart from Aureole at Mandalay Bay; Bonus Recipe: Emeril’s Café Brûlot from Delmonico Steakhouse at The Venetian Resort Hotel and Casino
Champagne Cocktail Party Thursday, September 18th Hands-On | $89 | 5:30 to 8:30pm {menu} Tiny Blue Cheese Biscuits with Seared Beef Tenderloin and Cranberry Chutney; Grilled Chicken Skewers with Honey Pomegranate Glaze; Steamed Halibut with Thai Red Curry Sauce; Roasted Vegetable and Boursin Canapés; Sample Recipes: Mini Red Velvet Cupcakes; Champagne Cocktails
Southern Cookin’ Saturday, September 20th Hands-On | $79 | 10:00am to 1:00pm {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
Japanese Steakhouse Thursday, September 25th Hands-On | $89 | 5:30 to 8:30pm {menu} Steakhouse Salad with Creamy Ginger Dressing; Teppan-yaki Shrimp Flambé with Yoshi’s Special Sauce; Hibachi Steak with Fresh Vegetables and Mustard Sauce; Japanese Fried Rice; Sample Recipes: Edamame; Ginger Ice Cream
One of my favorite vegetables is asparagus. I cook it all the time at home, especially during the summer. It’s so easy to toss on the grill, roast in the oven, or simply blanch and serve cold with a delicious vinaigrette. Asparagus is best enjoyed immediately after purchasing, but that’s not always feasible. A great way to store asparagus for a few days is to put a fresh cut on the ends of the stalks and store them in about an inch of water in a container in the refrigerator, just as you would a vase of fresh flowers or fresh herbs. Also, when choosing asparagus, look for firm, uniformly-sized spears with closed and compact tips. And remember, whatever method of cooking asparagus you choose, don’t overcook it until it gets dark and mushy. These bright green spears make a beautiful presentation on any plate and are a wonderful complement to meat, fish, and poultry.
Camille Warlick Camille Warlick Chef/Instructor, Viking Cooking School
Celebration Dinner Party Friday, September 26th Hands On | $99 | 6:00 to 9:00pm {menu} Mixed Greens with Pears, Cranberries and Walnuts with Warm Blue Cheese Croutons; Lightly Smoked Lobster Tail with LemonChive Beurre Blanc and Petit Filet Mignon stuffed with Wild Mushrooms; Lobster Mashed Potatoes; Celebration Chocolate Mousse Cakes
Date Night: Decadent Dinner Tuesday, September 30th Hands-On | $99 | 6:00 to 9:00pm {menu} Lobster Cakes with Champagne Butter Sauce; Herb-Crusted Beef Tenderloin Stuffed with Wild Mushrooms; Asparagus with Roasted Shallot Pancetta Vinaigrette; Blue Cheese Soufflé; Sample Recipe: Key Lime Cranberry Cheesecake with Chocolate Crumb Crust
Roasted Asparagus
from Classic Steakhouse
Techniques PAGE NO.
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Learn from the Best!
3-Day Culinary Basics Wednesday, August 20th | 1:00 to 5:00 pm Thursday, August 21st | 10:00am to 3:00pm Friday, August 22nd | 10:00am to 3:00pm Hands-On | $385 Invest a few hours of one weekend, and eat well for a lifetime. In our best-selling signature series, you’ll learn all the basics of great cooking. First introduced to rave-reviews in 1999, over 1600 happy students “graduate” each year. Sign up today, and see how satisfying and delicious culinary education can be. SKILLS AND TECHNIQUES Introduction to kitchen terminology and basic cooking equipment; knife skills; making soups and stocks; preparing a marinade; breading using three-stage process; shallow-frying; sautéing; pan-searing; blanching and shocking green vegetables; cooking rice; stir-frying; braising; searing and roasting a tenderloin; resting and carving meat; roasting vegetables; cooking and seasoning pasta; making a vinaigrette; buying fish; grilling fish; making a paillard or thin cutlet (pounding meat); making a free-form tart; making a soufflé; making a basic quickbread; whipping cream. DAY 1 Asian-Marinated Grilled Fish; Crispy Lemon Chicken; Basmati Rice Pilaf; StirFried Vegetables; Fresh Fruit Shortcakes with Créme Chantilly. DAY 2 Chicken Stock; Homemade Vegetable Soup; Sautéed Breast of Chicken Stuffed with Fresh Herbs and Mozzarella (and other variations); Pasta with Herbs and Olive Oil; Mustard and Herb-Glazed Pork Tenderloin; Oven-Roasted Vegetables; Sweet Flaky Pie Pastry; Rustic Apple Tart. Sample Recipe: Cinnamon Vanilla Bean Ice Cream. DAY 3 Salad of Mixed Greens with Homemade Blue Cheese Dressing; Old Fashioned Pot Roast; Grilled Strip Steaks with Sautéed Mushrooms; Perfect Mashed Potatoes; Green Beans with Caramelized Shallot Vinaigrette; Individual Chocolate Soufflés. Sample Recipe: Blueberry Almond Muffins.
Sustainable Seafood Workshop Saturday, July 5th | 10:00am to 1:00pm Thursday, September 11th | 5:30 to 8:30pm Hands-On | $99 {menu} Grilled Striped Bass Tacos with Salsa Fresca, Lime Crema and Pumpkin Seed Garnish; Wild King Salmon with Ginger Miso Glaze; Yellowfin Tuna Carpaccio with Toasted Sesame Crisps; Italian Shellfish Stew (Brodetto di Mare) with Garlic Ciabatta Bread; Sample Recipes: Smoked Catfish Pate; Lemon Sorbet with Dark Chocolate Mint Squares
From Farm to Table Tuesday, July 8th | 6:00 to 9:00pm Saturday, September 13th | 10:00am to 1:00pm Hands-On | $89 {menu} Seasonal Soup with Seeded Herb Crackers; Daily Market Salad with Niman Ranch® Applewood-Smoked Bacon; Farm-Fresh Vegetable Tart; Garden Vegetable Gratin; Your Favorite Fresh Fruit Cobbler; Sample Recipes: Seriously Seasonal Salsa (Fruit Salsa and Vegetable Salsa); Assorted Agua Frescas (Fruit-Flavored Waters); Homemade Fruit-of-the-Season Ice Cream; Bonus Recipe: Lasagna with Ricotta and Garden-Fresh Vegetables
Cookie Workshop: Fun with Fondant Wednesday, July 9th | 2:00 to 5:00pm Friday, August 29th | 10:00am to 1:00pm Hands-On | $79 Let your imagination run wild as you use rolled fondant to turn ordinary sugar cookies into delightfully whimsical edible art. You won’t believe how easy it is to learn the basics for rolled fondant and royal icing decorating. {skills and techniques} Rolling, cutting, and tinting rolled fondant; applying rolled fondant to cookies; embellishing cookies with royal icing
Stop the Clock Cuisine Thursday, July 10th Hands-On | $99 | 5:30 to 8:30pm {menu} Walnut-Crusted Halibut with Roasted Red Peppers, Sweet Onions and Tomatoes; Spinach, Lentil and Roasted Sweet Potato Salad with Pomegranate Vinaigrette; Cherry-Oat Country Bread with Honey Cashew Butter; Dark Chocolate Peanut Butter Torte with Strawberry Sauce; Sample Recipes: Olive and Roasted Tomato Tapenade; Goji Berry Ginger Juice; Iced Mint Green Tea; Hot Red Cinnamon Tea Steakhouse Workshop Friday, July 11th | Tuesday, July 22nd Monday, August 5th | Saturday, August 16th Wednesday, August 27th | Friday, September 5th Wednesday, September 17th Hands-On | $99 | 6:00 to 9:00pm {menu} Shula’s Steak House’s Barbecued Shrimp; Ruth’s Chris Steak House’s Warm Peppered Tenderloin Steak Salad; Delmonico’s Dry-Aged Ribeye with Emeril’s Worcestershire Sauce; Peter Luger’s German Fried Potatoes; Sample Recipe: Morton’s of Chicago’s World Famous Hot Chocolate Cake French Steakhouse Tuesday, July 15th | Monday, August 11th Saturday, September 13th Hands-On | $109 | 6:00 to 9:00pm {menu} Grilled Hanger Steak with Red Wine Demiglace; Matchstick Potatoes; Frisée Salad with Crispy Bacon and Poached Eggs; Chocolate Soufflé with Grand Marnier Crème Anglaise Salad Workshop Saturday, August 9th Hands-On | $79 | 10:00am to 1:00pm {menu} Chilled Soba Noodle Salad with Scallops and Julienned Vegetables; Spinach, Grapefruit, and Avocado Salad with Prosciutto Roses; Cannellini Bean Salad with Pan-Seared Chicken Breasts; Margarita Shrimp Salad; Sample Recipe: Mediterranean Bread Salad
THE
®
F O O D
T R A V E L
LIFE W I N E
thevikinglife.com
Homemade Vegetable Soup from One-Day Culinary Basics
Basic Knife Skills Tuesday, July 29th Hands-On | $59 | 6:00 to 8:30pm Competent knife skills are fundamental to success in the kitchen. Minimize waste, save time, prevent accidents, and feel confident using your knives once you’ve honed your skills under the direction of our experienced instructors. You’ll use our signature Viking knives to master proper chef knife techniques for chopping, mincing, slicing, dicing, julienning, and cutting into chiffonade. Our capable staff will instruct you on the selection, care and proper use of cutlery, along with the art of maintaining a sharp knife. At the end of class, your instructor will create a Stir-Fry served over Jasmine Rice utilizing the product of your knife work. You’ll instantly be able to see the benefits of mastering knife techniques. Barbecue Basics Saturday, August 23rd Hands-On | $135 | 10:00am to 3:00pm {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; PitMaster’s Fire & Spice Dry-Rub; Kentucky Bourbon Barbecue Glaze; Blue Ribbon Apple Brown Betty; Sample Recipes: Luau Grill Beans; Homemade Butter Pecan Ice Cream New! One-Day Culinary Basics Saturday, September 6th Hands-On | $135 | 10:00am to 3:00pm {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; Individual Chocolate Soufflés
For more information, visit thevikinglife.com or call 1.800.961.9239.
thailand
A Taste of Thailand with Chef Ian Chalermkittichai November 11-19, 2008
Thailand is the land of smiles, spicy air and tranquil countryside. A complex and historic past is reflected in their food, balanced by sweet, sour, spicy and salty flavors. Join us for a mouth-watering journey where you will discover Ian’s favorite places, meet local cooks, taste fragrant street food, visit magnificent temples, and enjoy the boisterous river life and buzzing tuk-tuk’s. We will begin our tour in the bustling city of Bangkok and end in the cultural center of Northern Thailand, Chiang Mai.
vietnam
Vietnam: Asian Flavors and Culture with Chef Mai Pham February 17-25, 2009
Join us as we visit the frenzied street food scene of Saigon, the quieter pleasures of neighborhood markets in Hanoi, and family restaurants in Hoi An. Vietnam is a cultural feast for chefs and food lovers alike. With Vietnamese cuisine now among the fastest-growing Asian flavor trends in the U.S., this culinary adventure gives us a unique opportunity to learn the cuisine firsthand. From the heavenly, delicious crab spring rolls of Hanoi to the steaming, aromatic pho noodle soup and juicy lemongrass prawns of Saigon, Vietnam will wow your palate and inspire your Asian repertoire.
india A Taste of India with Julie Sahni
March 2-11, 2009
Join us as we travel from the cosmopolitan city of Bombay and the spice coast of Kerala, to the holy city of Varanasi and the ancient city of New Delhi. On this journey into the heart of Indian food and culture, we will learn from tandoor masters, spice experts, birayani and dosa specialists, and a host of other local cooks, market vendors, and food and cultural authorities. A pre-tour to Bombay (February 28 - March 1) and a post-tour to Agra and Jaipur (March 10 - 14) are also offered.
Ethnic PAGE NO.
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Flavors from around the World!
Guest Chefs Sushi with Jimmy Ishii Monday, July 14th Monday, September 22nd Hands-On | $89 | 6:00 to 9:00pm {menu} California Rolls Crunchy Shrimp Rolls Sushi Rice
Hot Chile Cheese Dip and Guacamole from Mexican Dinner Party
Mexican Dinner Party Thursday, July 3rd | 5:30 to 8:30pm Hands-On | $79 {menu} Hot Chile and Cheese Dip; Chunky Guacamole; Drunken Shrimp; Baked Chiles Rellenos with Cheese and Roasted Corn; Mango Ice with Tequila and Lime; Sample Recipes: Baked Tortilla Chips; CilantroLime Crema
Italian Dinner Party Tuesday, August 12th Hands-On | $89 | 6:00 to 9:00pm {menu} Salad of Asparagus, Roasted Red Peppers, Arugula and Parmesan; Polenta with Artichoke Ragoût; Roasted Leg of Lamb with Fresh Rosemary; Tiramisu; Sample Recipe: Goat Cheese and SunDried Tomato Crostini
French Dinner Party Thursday, July 31st | 5:30 to 8:30pm Saturday, August 30th | 6:00 to 9:00pm Wednesday, September 24th | 6:00 to 9:00pm Hands-On | $99 {menu} French Onion Soup; Spinach Soufflé; Individual Beef Wellingtons; White Chocolate Mousse with Raspberry Coulis; Bonus Recipe: Potato-Stuffed Mushrooms
Tamales and Sangria Thursday, September 4th Hands-On | $89 | 5:30 to 8:30pm {menu} Hot or Mild Beef Tamales; Cilantro-Lime Crema; Spicy Lime Pepitas; Wild Mushroom Tamales; Chocolate Tamales with Caramelized Bananas; Sample Recipes: Sangria; Mexican Cheese Fondue with Tequila
Parisian Dinner Party Thursday, August 7th | 5:30 to 8:30pm Tuesday, September 23rd | 6:00 to 9:00pm Hands-On | $99 {menu} Tournedos with Champagne Sauce; Dauphinois Potatoes; Roasted Asparagus; Mousse au Chocolat pour Deux; Raspberry Sauce; Tuile Cups; Sample Recipe: Brie en Brioche
Mexican Dinner Party Tuesday, September 16th | 6:00 to 9:00pm Hands-On | $79 {menu} Hot Chile and Cheese Dip; Chunky Guacamole; Drunken Shrimp; Baked Chiles Rellenos with Cheese and Roasted Corn; Mango Ice with Tequila and Lime; Sample Recipes: Baked Tortilla Chips; Cilantro-Lime Crema
Signature Classes Lunch and Learn EVERY Wednesday Demo | $18 | 11:30am to 12:30pm Limited to 12 people
California Rolls
from Sushi with Jimmy Ishii
On Fridays Too: July 11th | July 25th August 1st | August 15th September 5th | September 19th Saturday Too: August 2nd
Manic Monday Demo | $20 | 5:30 to 6:30pm Limited to 12 people Join us at the Viking Cooking School to unwind from a busy Monday with friends. A variety of chef’s choice appetizers will be served and paired with the chef’s favorite wine. July 7th | July 21st August 4th | August 18th September 8th | September 29th
Culinary Weekends One and two night packages available. Call 1.866.451.6750 for more information.
from New South Grilling by Robert St. John
Do na l d L ink July 18-20, 2008
Cooking Demo featuring Donald Link Saturday, July 19th 10:00am to 12:00pm | 6:00 to 8:00pm
Our culinary weekends would not be complete every year without a guest chef from one of our favorite Southern food cities – New Orleans. The natural choice for 2008 is Chef Donald Link, recently given the high honor of being named Best Chef of the South by the James Beard Foundation. In 2000, Chef Link opened Herbsaint Restaurant in the Warehouse District of New Orleans. In the Spring of 2006, Chef Link opened Cochon. Opening Cochon has been a lifelong dream for Chef Link, who grew up in Louisiana’s Cajun Country beside his grandparents. Keeping true to these roots, Link will keep Cochon an authentic Cajun and Southern style restaurant featuring the foods and cooking techniques he grew up preparing and eating. In addition to the genuine Louisiana menu at Cochon, Chef Link and co-owner Chef Stephen Stryjewski will oversee an in-house “Boucherie,” including house-made boudin, andouille, and smoked bacon.
R o b er t St. Joh n August 15-17, 2008
Cooking Demo featuring Robert St. John Saturday, August 16th 10:00am to 12:00pm | 6:00 to 8:00pm
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M i ke L a ta
September 26-28, 2008 Cooking Demo featuring Mike Lata Saturday, September 27th 10:00am to 12:00pm | 6:00 to 8:00pm
Our final guest chef in 2008 will visit us from historic Charleston, SC where Food Is Good. Lata joined the Charleston dining scene in 1998 as Executive Chef at Anson, where he held the reins for four years. Soon after his arrival, Anson was granted a five star review by the Charleston Post and Courier, and Lata hosted the first out-of-house James Beard event in the state of South Carolina. While at Anson, Lata began a dialogue with thenManager Adam Nemirow about a concept for a restaurant that fit with both men’s philosophies and styles. They seized the opportunity to turn their dream into a reality, and began cooking up plans for their new restaurant, FIG, which they opened in 2003. Since opening FIG, Lata has continued to garner praise Robert St. John is a chef, author, restaurateur and world-class eater. A native of Hattiesburg, Mississippi, he has served for the last 20 years as executive chef, president, and CEO of the Purple Parrot Café, the Crescent City Grill, and the Mahogany Bar in Hattiesburg and Meridian. St. John is a nationally-known restaurateur, chef, food writer, author, and a true original. St. John, one of the nations only food/humor columnists began self-syndicating his weekly newspaper column six years ago and quickly amassed a loyal and fanatical readership. St. John has been featured on The Food Network, The Travel Channel, and the Turner South network. A self-taught cook, St. John has been named the state’s top chef, by Mississippi Magazine in 2006 and 2007. St. John is the author of seven books and during this weekend will be sharing with us recipes from his newest book New South Grilling.
from numerous local and national publications. A James Beard Award nominee in 2007 and 2008 for Best Chef in the Southeast, Lata is a hard-working, enormously passionate chef who strives to improve his cuisine every night.
Wedding Registry PAGE NO.
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Choose a gift they’ll love!
Couples
Wedding Gift Ideas
Erin Sutphen and Matt Thompson May 22, 2008 Mary Flanagan and Spence Tribble May 31, 2008 Carla Burt and Cannon Burgess June 21, 2008 Sarah Biggs and Matt Ortner June 28, 2008
{Prep Bowls} $24.95
{Viking Blender} $150.00
{Nonstick Fry Pan} $160.00 – $270.00
Eleanor Guenther and Justin Braswell June 14, 2008 Jane Gray Wiggers and Allan Bledsoe August 2, 2008 Ann Homolik and Jordan Bartlett August 2, 2008
{Wooden Bowl} $59.95
{Salad Hands} $19.95
Anna Stewart and Patrick Williams October 11, 2008 Jondelyn Doler and Brantley Catlette October 18, 2008 Marie Thomas and Brian Sanderson November 8, 2008
{Cuisinart Ice Cream Maker} $49.95
{Cutting Board} $27.95
Photos Foodies of all ages!
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Senior Girls Pizza and Ice Cream Party
Mississippi Arts Commission Alluvian Board Retreat including a cooking class with Robert St. John
Viking Kids
Viking Chef Conor Crahan
Tool of the Month PAGE NO.
12
What the Experts use.
Class Info.
Several of our skilled cooking school teachers have hand-picked their favorite culinary tools. Receive 20% off the tool of the month. Like any great masterpiece, the right dish is not complete without the right tools. Stop in the Viking Retail store to get the tool of the month, and discover even more great cooking tools.
July
To register for classes you may
{Tomato Shark} $6.50
• Visit us online at vikingcookingschool.com • Call us at 662.451.6750 or 866.451.6750 • Fax us at 662.455.7809
“It is finally tomato season. The Tomato Shark is not only great for taking the core out of notto-be-missed tomatoes, but also for taking the tops off delicious summer strawberries.”
Class Return and Exchange Policy Up to seven days prior to the class date, full refunds will be issued when accompanied by the original receipt. Up to 48 hours prior to the class date, we will issue a class exchange with the original receipt. Less than 48 hours prior to the class date, refunds will not be given. Call 662.451.6750 if you are unable to attend a class.
Chef Elizabeth Heiskell
August {Bee’s Oil} $8.95
Class Locations All hands-on classes, Manic Monday and Lunch and Learns are held at the Viking Cooking School located at 325C Howard Street across from The Alluvian Hotel in Greenwood, MS. All demonstration classes are taught at the Viking Training Center located at 101 Main Street along the Yazoo River in Greenwood, MS.
Class Information The Viking Cooking School reserves the right to cancel or reschedule classes. In the event a class is cancelled, all students will be notified and full refunds will be given. The Viking Cooking School reserves the right to substitute ingredients and menu items. All classes include menu recipes, a tasting from the recipes, and a 10% discount after class at our gourmet retail store. We require that all students wear closed-toe shoes in all hands-on classes.
“Summer is here and it’s the perfect time to prepare fresh green salads. A must-have is Tree Spirit Bee’s Oil. This natural beeswax and mineral oil blend is perfect for preserving your favorite wooden salad bowl, wooden spoons, or wooden cutting boards.” Chef Vicki Leach
September {Veggie Steam} $10.95
“Fresh vegetables are abundant this time of year. My favorite way to prepare them is to steam them. The silicone vegetable steamer is a must. Steaming retains the natural nutrients of the vegetable, and this steamer is easy to use and store, fits both small and medium sized pots, and is dishwasher safe.” Chef Becky Thompson
July 2008
Sunday
Monday
Tuesday
Wednesday
Thursday
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Friday
Saturday
1
2
3
4
5
{Fourth of July Celebration} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Mexican Dinner Party} Hands-On 5:30 - 8:30 pm
Closed for Independence Day
{Sustainable Seafood Workshop} Hands-On 10:00 am - 1:00 pm {Classic Steakhouse} Hands-On 6:00 - 9:00 pm
6
7
8
9
10
11
12
{Manic Monday} Demonstration 5:30 - 6:30 pm
{From Farm to Table} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Stop the Clock Cuisine} Hands-On 5:30 - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{French Outdoor Cafe} Hands-On 10:00 am - 1:00 pm
{Designer Cookie Workshop: Fun with Fondant} Hands-On 2:00 - 5:00 pm
13
20
27
{Taste of Viking} Demonstration 3:00 - 4:00 pm {Steakhouse Workshop} Hands-On 6:00 - 9:00 pm
{Easy Summer Dinner Party} Hands-On 6:00 - 9:00 pm
14
15
16
17
18
19
{Sushi with Jimmy Ishii} Hands-On 6:00 - 8:30 pm
{French Steakhouse} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Girls’ Night Out: The Islands} Hands-On 5:30 - 8:30 pm
{Date Night Special Occasion} Hands-On 6:00 - 9:00 pm
{Donald Link} Demonstration 10:00 am - 12:00 pm 6:00 - 8:00 pm
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22
23
24
25
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{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{Steakhouse Workshop} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Delta Dinner and Blues} Hands-On 5:30 - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Celebration Brunch} Hands-On 10:00 am - 1:00 pm
28
29
30
31
{Classic Steakhouse} Hands-On 6:00 - 9:00 pm
{Basic Knife Skills} Hands-On 6:00 - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{French Dinner Party} Hands-On 5:30 - 8:30 pm
{Classic Steakhouse} Hands-On 6:00 - 9:00 pm
{Grilling Party} Hands-On 6:00 pm - 9:00 pm
{Chicago Steakhouse} Hands-On 6:00 - 9:00 pm
{Summer Cocktail Party} Hands-On 6:00 - 9:00 pm
August PAGE NO.
2008
14 Sunday
3
10
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Backyard Entertaining} Hands-On 10:00 am - 1:00 pm
{Date Night In The City} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm {Delta Dinner & Blues} Hands-On 6:00 - 9:00 pm
4
5
6
7
8
9
{Manic Monday} Demonstration 5:30 - 6:30 pm
{Steakhouse Workshop} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Parisian Dinner Party} Hands-On 5:30 - 8:30 pm
{Taste of Viking} Demonstration 3:00 - 4:00 pm
{Prep Once, Dine Twice} Demonstration 10:00 am - 12:00 pm
{Argentine Steakhouse} Hands-On 6:00 - 9:00 pm
{Salad Workshop} Hands-On 10:00 am - 1:00 pm
{Date Night Special Occasion} Hands-On 6:00 - 9:00 pm
{Date Night: A Dinner to Remember} Hands-On 6:00 - 9:00 pm
11
12
13
14
15
16
{French Steakhouse} Hands-On 6:00 - 9:00 pm
{Italian Dinner Party} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Classic Steakhouse} Hands-On 5:30 - 8:30 pm
{Easy Summer Dinner Party} Demonstration 11:30 am - 12:30 pm
{Robert St. John} Demonstration 10:00 am - 1:00 pm 6:00 - 8:00 pm {Steakhouse Workshop} Hands-On 6:00 - 9:00 pm
17
24
18
19
20
21
22
23
{Manic Monday} Demonstration 5:30 - 6:30 pm
{Elegant Summer Dinner Party} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Three-Day Culinary Basics: Day 2} Hands-On 10:00 am - 3:00 pm
{Three-Day Culinary Basics: Day 3} Hands-On 10:00 am - 3:00 pm
{Barbeque Basics} Hands-On 10:00 am - 3:00 pm
25
{Three-Day Culinary Basics: Day 1} Hands-On 1:00 - 5:00 pm
{Great American Steakhouses} Hands-On 6:00 - 8:00 pm
{Date Night: Candlelight Dinner} Hands-On 6:00 - 9:00 pm
26
27
28
29
30
{Cajun and Creole Cooking} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Girls’ Night Out: The Original} Hands-On 5:30 - 8:30 pm
{Cookie Workshop: Fun with Fondant} Hands-On 10:00 am - 1:00 pm
{Pizza Workshop} Hands-On 10:00 am - 1:00 pm
{Steakhouse Workshop} Hands-On 6:00 - 9:00 pm
{Classic Steakhouse} Hands-On 6:00 - 9:00 pm
{French Dinner Party} Hands-On 6:00 - 9:00 pm
September 2008
Sunday
Monday 1
7
Tuesday
Wednesday
21
28
15
Friday
Saturday
2
3
4
5
6
{Chicago Steakhouse} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Tamales and Sangria} Hands-On 5:30 - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{New One-Day Culinary Basics} Hands-On 10:00 am - 3:00 pm
{Steakhouse Workshop} Hands-On 6:00 - 9:00 pm
{Elegant Dinner Party} Hands-On 6:00 - 9:00 pm
8
9
10
11
12
13
{Manic Monday} Demonstration 5:30 - 6:30 pm
{Classic Steakhouse} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Sustainable Seafood Workshop} Hands-On 5:30 - 8:30 pm
{Date Night} Hands-On 6:00 - 9:00 pm
{From Farm to Table Hands-On 10:00 am - 3:00 pm
{Easy Summer Dinner Party} Hands-On 6:00 - 9:00 pm
14
Thursday
PAGE NO.
{French Steakhouse} Hands-On 6:00 - 9:00 pm
15
16
17
18
19
20
{Girls’ Night Out: Vegas} Hands-On 6:00 - 9:00 pm
{Mexican Dinner Party} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Champagne Cocktail Party} Hands-On 5:30 - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Southern Cookin’} Hands-On 10:00 am - 1:00 pm
{Date Night: Special Occasion} Hands-On 6:00 pm - 9:00 pm
{Classic Steakhouse} Hands-On 6:00 - 9:00 pm
22
23
24
25
26
27
{Sushi with Jimmy Ishii} Hands-On 6:00 - 9:00 pm
{Parisian Dinner Party} Hands-On 6:00 - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Japanese Steakhouse} Hands-On 5:30 - 8:30 pm
{Celebration Dinner Party} Hands-On 6:00 - 9:00 pm
{Mike Lata} Demonstration 10:00 am - 1:00 pm 6:00 - 8:00 pm
29
30
{Manic Monday} Demonstration 5:30 - 6:30 pm
{Date Night: Decadent Dinner} Hands-On 6:00 - 9:00 pm
{Steakhouse Workshop} Hands-On 6:00 - 9:00 pm
{French Dinner Party} Hands-On 6:00 - 9:00 pm
{Date Night: A Dinner to Remember} Hands-On 6:00 - 9:00 pm
intimidated by yoga? Overcome your fears just in time for swimsuit season!
now open for lunch join us seven days a week for lunch. enjoy summer dining in the alluvian courtyard, and don’t forget giardina’s is also open every sunday!
So you’ve read about the many health benefits of yoga but you’re not sure where to start. Try our introductory yoga class, teaching you everything from yoga breathing to beginner poses.
Introduction to Yoga 11:00am-12:00pm July 5th | August 2nd | September 6th $5.00 - All proceeds go to benefit the new Downtown Greenwood Farmers’ Market Receive 20% discount on a series of yoga sessions if booked that day. For more information, contact The Alluvian Spa at 662-451-6700.
studio monday-sunday | 11:00am-2:00pm 314 howard street | greenwood, mississippi 38930 usa 662-455-4227 | giardinas.com
at the alluvian spa
PRESORTED STANDARD U.S. POSTAGE
325C Howard Street Greenwood, Mississippi 38930 USA 662.451.6750 vikingcookingschool.com
PAID
HEDERMAN DIRECT