April
May
Photograph above: Farm-Fresh Vegetable Tomato Tart featured in our New Farm to Table Class
June Enroll online: www.vikingcookingschool.com
2008
Spice of Life PAGE NO.
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Dear Friends,
Elizabeth Heiskell Chef/Instructor, Viking Cooking School
Grandmother’s Biscuits Ingredients 2 cups flour, sifted ½ tsp salt 4 tsp Baking Powder (rounded) ½ tsp cream of tarter 2 tsp sugar ½ cup shortening 2/3 cup milk
Serves 24
Mix dry ingredients together. Cut in shortening until it resembles coarse meal. Add the milk in thirds and mix lightly. Form into a ball and place on a floured board. Pat into 2-inch thick disk and use a 3-inch cookie cutter to cut rounds. At this point the biscuits can be frozen or are ready to bake. Place in 450º oven until lightly brown.
Screen Doors and Sweet Tea Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters. As a chef/instructor at the Viking Cooking School in Greenwood, Mississippi, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook–and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating. It’s the biggest shindig of the season. Celebrate Martha’s book release May 1st at the Viking Cooking School and TurnRow!
Cooking Class with Martha Thursday, May 1st Demonstration | $40 per person 10:00am-12:00pm
Book Launch Party and Signing
Thursday, May 1st | TurnRow Book Co. Call 662.453.5995 for more information and to reserve a signed copy of Screen Doors and Sweet Tea
May 11th is Mother’s Day. I am the mother of three adorable girls, and Mother’s Day has taken on a different meaning for me. When I was a child, Mother’s Day was all about the special breakfast my brothers and I would make our Mom. We would always start with oozing, partially cooked hot cakes, drowning in syrup. Next, we served Raisin Bran cereal covered in orange juice because all of the milk was used in making the hot cakes. Lastly, we served eggs - however, I don’t think any of you want to know the details on the eggs. All of these dishes were presented beautifully on a tray with coffee, tea and orange juice. How Mom held it together during this dining experience is beyond my comprehension. But, she always managed to make us feel like gourmet chefs. Now that I am a mother, I take the opportunity to use Mother’s Day in a different way. Each year, I make resolutions that will help me become a better mother. One resolution that always tops my list is to spend more time with each of the girls. Since extra time is a luxury very few of us have, I am a great multi-tasker. Cooking with my girls serves many needs. We spend valuable time together, they learn math skills, and the keys to healthy living. Yes, having your children help in the kitchen may take the patience of Job. However, they will listen and learn. I always say that one of the reasons I love to teach cooking classes is because I have one husband, three daughters, 1 dog, 1 cat and 3 rabbits that don’t listen to me. In my cooking classes, I have everyone’s attention. At home, this is not always the case. But, the other day I gave the girls some biscuit dough to play with. I overheard the older sister, Stott, correcting the two younger ones by telling them they were overworking the dough and the biscuits were going to be tough. Lucia piped up and said that Mary Paxton was twisting the biscuit cutter and the biscuits would not rise properly. Then, Mary Paxton chimed in that the other two were putting the biscuits too close to one another and they would grow together in the oven. Hallelujah! They do actually listen sometimes. This Mother’s Day, give your children the most valuable gift – your time. Even if you are just baking slice and bake cookies, they will listen, learn and remember.
Elizabeth Heiskell Elizabeth Heiskell Chef/Instructor, Viking Cooking School
Entertaining Impress Your Guests!
Girls’ Night Out: The Original Thursday, April 3rd 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 Date Night Friday, April 4th Hands-On | $99 | 6:00 to 9:00pm {menu} Asparagus Bisque; Tuscan-Style Porterhouse for Two (Bistecca alla Fiorentina); Salad Greens with Fresh Parsley Croutons, Grilled Mushrooms and Gorgonzola; Chocolate Raspberry Decadence Southern Cookin’ Saturday, April 5th Hands-On | $79 | 10:00am to 1:00pm {menu} Best-Ever Crispy Fried Chicken; Perfect Mashed Potatoes and Gravy; Slow-Cooked Southern Greens; Skillet Cornbread; Homemade Banana Puddin’; Sample Recipes: Cheese Straws; Sweet Tea
Fresh Mozzarella from Cheese 101
Cajun and Creole Cooking Wednesday, April 9th 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 Spring Fling Cocktail Party Thursday, April 10th Thursday, May 22nd Hands-On | $89 | 5:30 to 8:30pm {menu} Shrimp Ceviche with Avocados, Tequila and Lime; Prosciutto and Melon Canapés with Fresh Mint; Lemongrass-Crusted Grilled Beef Tenderloin Skewers; Chocolate-Covered Strawberries stuffed with Amaretto Cream Cheese; Sample Recipe: Grilled Asparagus with Ginger Sesame Dipping Sauce; Bonus Recipe: Lemon-Drop Martinis Classic Steakhouse Friday, April 11th Wednesday, May 14th Friday, May 30th Saturday, June 7th Hands-On | $89 | 6:00 to 9:00pm {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 Chicago Steakhouse Wednesday, April 16th Hands-On | $99 | 6:00 to 9:00pm Thursday, May 29th Hands-On | $99 | 5:30 to 8:30pm {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
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Great American Steakhouse Friday, April 18th Friday, June 27th Demo | $59 | 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 Vegetarian Cocktail Party Saturday, April 19th Hands-On | $79 | 10:00am to 1:00pm {menu} Chipotle Black Bean Cakes with Toasted Coriander Guacamole; Porcini Mushroom, Goat Cheese and Walnut Tartlets; Grilled Flatbread with Smoked Eggplant Spread; Chai Chocolate Truffles; Sample Recipes: Maple-Rosemary Candied Nuts; Elderberry Elixir Restorative “Cocktails”; Bonus Recipe: Sake Breeze Cocktails Date Night: Candlelight Dinner Saturday, April 19th Hands-On | $109 | 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 Elegant Spring Dinner Party Thursday, April 24th Hands-On | $89 | 5:30 to 8:30pm Friday, May 9th 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: ChocolateDipped Almond Wafers
Entertaining PAGE NO.
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Enjoy a Night of Food and Fun!
New Classes Take Away Gourmet
Thursday, June 12th Hands-on | $125 | 5:30 to 7:30pm No time to shop, chop or cook? Viking is proud to introduce our groundbreaking new Take-Away Gourmet workshop. In just 2 hours you’ll prepare fresh, homemade meals for your family while learning exciting new cooking tips and techniques. We’ll have your ingredients prepped and ready to go when you arrive so that you can enjoy the fun, creative side of cooking. At Viking Cooking School, we use only the freshest, highest quality ingredients – not canned soups or frozen ingredients. And feel free to modify the recipes to make them your own as you prepare each delicious dish. Hate peppers? Omit them. Love onions? Double up on them! Our chefs will instruct you on the fine art of properly seasoning a dish and plating techniques for making the food look as good as it tastes. And the best part – we clean up the mess! Price of class includes 4 fresh, homemade meals that serve 6. All meals may be served fresh within 5 days (or frozen for up to 2 months). Please bring a cooler to transport your meals home. {menu} Asian-Marinated Grilled Chicken Breasts with Stir-Fried Broccoli; Rosemary Shrimp Pasta; Dry-Rubbed Barbecue Beef Shish Kebabs; Grilled Vegetable Lasagna; Bonus Side-Dish Recipes: Steamed Jasmine Rice; Caesar Salad; Roasted Red Bliss and Sweet Potatoes; Carolina Coleslaw; Parmesan Garlic Bread; Baby Greens with Balsamic Vinaigrette and Toasted Pecans; Bonus Dessert Recipes: The Season’s Best Bread Pudding; Fresh Fruit Crumble
Date Night: Special Occasion Friday, April 25th Friday, June 6th Hands-On | $109 | 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; Roasted Shallot-Merlot Demi-Glace; Oven-Roasted Truffled Frites; Sample Recipe: White Chocolate Cherry Cheesecakes for Two Celebration Brunch Saturday, April 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 Argentine Steakhouse Wednesday, April 30th 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 Friday, May 2nd Friday, June 27th Hands-On | $109 | 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
Cinco de Mayo Saturday, May 3rd Monday, May 5th Hands-On | $79 | 6:00 to 9:00pm {menu} Hot Chile and Cheese Dip (Chile con Queso); Chunky Guacamole with Baked Tortilla Chips; Drunken Shrimp; Baked Chiles Rellenos with Cheese and Roasted Corn; Cilantro-Lime Crema; Mango Ice with Tequila and Lime
Delta Dinner and Blues Thursday, May 8th Hands-On | $89 | 5:30 to 8:30pm {menu} Delta Hot Tamales; Parmesan-Crusted Catfish; Crunchy Green Salad with Comeback Dressing; Mile-High Coconut Meringue Pie; Sample Recipe: Fried Dill Pickles
Sustainable Seafood Workshop Friday, May 16th Hands-On | $99 | 6:00 to 9:00pm {menu} Grilled Tilapia 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 Pâté; Lemon Sorbet with Dark Chocolate Mint Squares Japanese Steakhouse Wednesday, May 21st Hands-On | $89 | 6:00 to 9:00pm {menu} Steakhouse Salad with Creamy Ginger Dressing; Teppanyaki Shrimp Flambé with Yoshi’s Special Sauce; Hibachi Steak with Fresh Vegetables and Mustard Sauce; Japanese Fried Rice; Sample Recipes: Edamame; Tangerine Sorbet
Chef Tips
Decadent Dinner Friday, May 23rd | Friday, June 20th Hands-On | $109 | 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
Big Easy Hors d’oeuvres Thursday, June 26th Hands-On | $89 | 5:30 to 8:30pm {menu} Crawfish Étouffée in Phyllo Cups; Hot Crab and Artichoke Dip with French Bread Croutons; Shrimp Rémoulade “Arnaud’s”; Praline Cheesecake Bites’; Sample Recipes: Cajun Red Bean Dip with Spicy Sweet Potato Chips; Marinated Mushrooms; Bonus Recipe: Planter’s Punch
Date Night: In Paris Saturday, May 24th Hands-On | $89 | 6:00 to 9:00pm {menu} Savory Tomato Tart (Tarte Tomate); Chicken Braised in Wine (Coq au Vin); Salad with Walnut Vinaigrette and Warm Chèvre (Salade avec Vinaigrette Noisette et Chèvre Chaud); Flambéed Orange Crêpes (Crêpes Suzette); Sample Recipe: Baker’s Wife Potatoes (Pommes Boulangère)
Girls’ Night Out: In Vegas Monday, June 23rd 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 & Casino
Patio Party Saturday, May 31st Hands-On | $89 | 10:00am to 1:00pm {menu} Cedar-Planked Salmon with Balsamic Glaze; Salad of Mixed Greens with Avocados, Blueberries and Radishes dressed with HoneyLime Vinaigrette; Individual Corn Puddings with Sweet Bell Pepper and Chives; Coconut Buttermilk Pie with Macadamia Nut Crust; Sample Recipe: Chilled English Pea Soup Grilling Party Saturday, June 21st Hands-On | $79 | 10:00am to 1:00pm {menu} Grilled Chicken Wings with Spicy Pesto Ranch Dip and Black Pepper Blue Cheese Dip; Grilled Tomato, Basil and Goat Cheese Sandwiches; Spicy Bacon-Wrapped Grilled Shrimp; Grilled Zucchini and Prosciutto Roulades
Pie is one of my favorite things to bake. Whether it’s for a special occasion, Sunday lunch, or just because, the pie I like best is not complete without what else…meringue. To make the best mile-high meringue, whip aged egg whites at room temperature in a very clean standmixer bowl. Aged egg whites will produce the highest, most stable meringue. To age the egg whites, place the separated whites in an air-tight container in the refrigerator for at least a week and up to a month. Remember...for the most volume let the egg whites come to room temperature before whipping!
Becky Thompson Chef Becky Thompson Viking Cooking School
Delta Dinner and Blues Saturday, June 28th Hands-On | $89 | 6:00 to 9:00pm {menu} Delta Hot Tamales; Parmesan-Crusted Catfish; Crunchy Green Salad with Comeback Dressing; Mile-High Coconut Meringue Pie; Sample Recipe: Fried Dill Pickles Sushi with Jimmy Ishii Wednesday, May 28th and Monday, July 14th Hands-On | $89 | 6:00 to 8:30 pm {menu} California Rolls; Crunchy Shrimp Rolls; Sushi Rice
White Chocolate Banana Cream Pie from Girls Night Out
Techniques PAGE NO.
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Learn from the Best!
New Classes Fish Cookery Friday, April 18th Hands-On | $89 | 6:00 to 9:00pm Thursday, June 19th Hands-On | $89 | 5:30 to 8:30pm {menu} Asian-Marinated Grilled Tuna Burgers with Wasabi Mayo and Crunchy Slaw with Pickled Ginger; 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); Sample Recipe: LemonBasil Sorbet
From Farm to Table Sunday, May 25th Hands-On | $89 | 10:00am to 1:00pm {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 GardenFresh Vegetables
Global Barbecue Basics Saturday, June 14th Hands-On | $135 | 10:00am to 3:00pm {menu} Mexico: Grilled Shrimp Quesadillas with Chunky Grilled Onion and Jalapeño Guacamole (Quesadillas con Camarones); Korea: Korean Grilled Short Ribs (Kalbi Kui) with Sticky Rice and Lettuce Cups; Jamaica: Jerk Chicken; Bali: Balinese Roast Pork (Babi Guling); Turkey: Lamb and Vegetable Shish Kebabs; France: Grill-Roasted Almond-Stuffed Pears with Vanilla Bean Ice Cream.; Sample Recipe: Greece – Grill-Roasted Potatoes with Garlic, Lemon and Herbs
Steakhouse Workshop Wednesday, April 2nd | Monday, April 28th Wednesday, May 7th | Saturday, May 17th Monday, June 2nd | Friday, June 13th 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
Cookie Workshop Sunday, May 11th Hands-On | $89 | 1:00 to 4:00pm {menu} Peanut Butter Sandwich Cookies (sandwich cookies); Grandma Percy’s Old Fashioned Tea Cakes (rolled cookies); Savory Parmesan- Herb Spritz Cookies (spritz cookies); No-Bake Chocolate Caramel Oatmeal Cookies (no-bake cookies); Sample Recipe: Lemon Almond Icebox Cookies (icebox cookies)
Parisian Patisserie Sunday, April 6th Hands-On | $135 | 1:00 to 6:00pm Paris means many things to many people – it is arguably the hotbed of haute couture, the heart of historic architecture, and the ultimate romantic destination. But no one can argue the fact that Paris is the world capital of decadent, melt-in-your-mouth pastries. The French passion for pastries is such that patisseries, or pastry shops, seem to abound on every street. Enjoy the sweet life in our delightful workshop dedicated to preparing Parisian-style pastries found in the finest patisseries in France. {menu} Pâte à Choux (Cream-Puff Pastry); Éclairs (Cream-Filled Pastries with Chocolate Ganache); Gougères (Cheese Puffs); Quick Puff Pastry; Palmiers (Sweet and Savory Pastries; Mini Babas au Rhum (Mini Rum Cakes)
Stop the Clock Cuisine Sunday, May 18th Hands-On | $89 | 10:00am to 1:00pm {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 Oven-Roasted Tomato Tapenade; Goji Berry Ginger Juice; Iced Mint Green Tea; Hot Red Cinnamon Tea
One-Day Culinary Basics Saturday, April 12th Hands-On | $135 | 10:00am to 3:00pm Sunday, June 29th Hands-On | $135 | 1:00 to 6:00pm {menu} Chicken Stock; Salad Greens with Basic Vinaigrette; Roasted Red Pepper Soup; Sautéed Chicken Breasts with Tomato Basil Sauce; Rice Pilaf; Broccoli Amandine; Fresh Fruit Shortcakes with Crème Chantilly; Bonus Recipe: Brussels Sprouts in Pecan Butter Pies and Tarts Workshop Sunday, May 4th Hands-On | $89 | 1:00 to 4:00pm {menu} Lattice-Top Fresh Apple Pie; Seasonal Fresh Fruit Tart with Lemon Curd; Cream Short Pastry; Sweet Short Pastry (Pâte Sucrée); Sample Recipes: Caramel Walnut Ice Cream; Crunchy Caramel-Coated Walnuts
Basic Knife Skills Monday, May 19th Hands-On | $59 | 6:00 to 8:30pm 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. 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 prepare a delicious dish utilizing the product of your knife work.
Cake Workshop Sunday, June 8th Hands-On | $135 | 1:00 to 6:00pm {menu} Bee Sting Cake (classic génoise with a crunchy almond topping and pastry cream filling); Chocolate Mousse Cake; Hazelnut Dacquoise (crunchy meringue disks filled with mocha buttercream); Applesauce Cake with Cream Cheese Frosting
The Essential Cooking Series Every Tuesday starting April 1st (see calendar for specific dates) | 6:30 to 8:30pm Demonstration in hands-on kitchen | Maximum 12 people 12-week series: $389 | Single class: $49 Sign up for the full series and save $199 off individually priced classes. 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 (regular $98) Any three Essentials classes – $100 (regular $147).
Three-Day Culinary Basics Hands-On | $385 Day 1 Wednesday, June 4th | 1:00 to 5:00pm {menu} Asian-Marinated Grilled Fish; Crispy Lemon Chicken; Basmati Rice Pilaf; Stir-Fried Vegetables; Fresh Fruit Shortcakes Day 2 Thursday, June 5th | 10:00am to 3:00pm {menu} Chicken Stock; Homemade Vegetable Soup; Sautéed Breast of Chicken Stuffed with Fresh Herbs and Mozzarella (and other variations); Pasta with Herbs and Olive Oil; Herb-Crusted Pork Tenderloin; Oven-Roasted Vegetables; Sweet Flaky Pie Pastry; Rustic Apple Tart; Sample Recipe: Cinnamon Vanilla Bean Ice Cream Day 3 Friday, June 6th | 10:00am to 3:00pm {menu} 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 Salad Workshop Saturday, June 28th 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 Grilling, Broiling and Smoking Tuesday, June 24th Demonstration | $49 | 6:00 to 8:00pm Become master of the grill as you learn professional techniques for both smoking and grilling. Learn how to create crusty cross-hatch grill marks, test for doneness and turn out juicy, flavorful cuts of meat every time. Sign up today and take your grilling to a whole new level! {menu} Portobello Mushroom Burgers with Roasted Garlic Aïoli; Broiled Rosemary Chicken; Grilled Strip Steaks with Green Peppercorn Butter
Stocks: Learn to create rich, aromatic stocks that will become the foundation for all your cooking. {menu} Chicken Stock; Veal Stock; Risotto with Fresh Asparagus; Bonus Recipe: Vegetable Stock Soups and Sauces: Soups and sauces distinguish a cook as an expert; we’ve taken the mystery out of making them perfectly! {menu} Wild Mushroom Soup (Velouté Forestière); Baked Pasta with Cheese Sauce (Penne Al Forno); Roasted Pork Tenderloin with Sauce Madeira Classical & Contemporary Sauces: Vinaigrettes, coulis, pan sauces and more. Discover popular sauces you’ll make at home over and over again. {menu} Broccoli with Hollandaise; Pasta with Red Pepper Coulis; Salad Greens with Balsamic Vinaigrette; Chicken Marsala Breads and Pizza: Learn the techniques and the chemistry behind bread-making so that you can create crusty, breads and pizzas at home. {menu} Rosemary Focaccia; Whole Wheat Pizza with Smoked Chicken, Pesto and Goat Cheese; Basic White Bread; Sample Recipe: Cinnamon Rolls Grilling, Broiling and Smoking: Learn to marinate, smoke, create perfect grill marks and test for doneness. {menu} Portobello Mushroom Burgers with Roasted Garlic Aïoli; Broiled Rosemary Chicken; Grilled Strip Steaks with Green Peppercorn Butter Roasting and Baking: Discover an effortless, healthful technique for delicious, beautifully browned foods. {menu} Classic Roasted Chicken with Herbed Pan Gravy; Roasted Vegetables; Eggplant Gratin
Soufflés: Learn 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 Sautéing and Frying: Sautéed, stir-fried, panfried or deep-fried, we’ll take the fear out of frying with these quick and easy dishes. {menu} Hazelnut-Crusted Chicken; Vegetable StirFry; Pan-Fried Fish with Cornmeal Crust; Pommes Frites with Roasted Red Pepper Aïoli 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; Steam-Baked Potatoes with Fresh Herbs and Fleur de Sel; Fresh Seasonal Fruit Poached in Wine; Pasta Primavera Salad Sweet and Savory Pastries: Quick 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 Braising: Slow cooking for maximum flavor. The original “make–it–ahead” cooking technique, as the dish only gets better the next day. {menu} Lamb Cacciatore; Braised Chicken with 40 Cloves of Garlic; Braised Bitter Greens Cakes: Learn to bake, frost and slice different types of cakes. {menu} Old-Fashioned Chocolate Layer Cake; Angel Food Cake; Key Lime Cheesecake with Hazelnut Crust; Vanilla Bean Ice Cream
Kid’s Camp PAGE NO.
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American Summer Tour
Around the World with the Viking Cooking School
Around the World “Lunch & Learn” Demo | $18 | 11:30am to 12:30pm Every Wednesday | Limited to 12 people Experience food and culture from around the world. Each month we will feature a special cuisine from a different region. {April} France – I love Paris in the Springtime!
Kid’s Camp $250 per student for all 5 days or $60.00 per person/per class Hands-On | 10:00 am to 12:00 pm In this exciting cooking camp, kids take their taste buds on a culinary journey that spans the USA. Along the way, they’ll have a blast learning about the foods and cooking techniques that keep them strong and healthy.
Day 1: Floribbean Vacation Monday, June 2nd {menu} Caribbean Chicken; Cuban Black Beans and Rice; Mixed Greens with Mandarin Oranges and Citrus Vinaigrette; Key Lime Pie
{May} Mexico – Cinco de Mayo! {June} Thailand – Thailicious! On Friday’s Too | 11:30am to 12:30pm Friday, April 11th | Friday, April 25th Friday, May 9th | Friday, May 23rd Friday, June 13th | Friday, June 27th 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 a special beverage celebrating the region of the month!! Monday, April 7th Monday, May 12th Monday, June 9th
Day 2: Kansas City Steak House Monday, June 9th {menu} Steak-Lovers Ultimate InsideOut Cheeseburger; Twice-Baked Potatoes; Salad with Rockin’ Ranch Dressing; Hot Chocolate Cake
Day 3: Texas Round-Up Monday, June 16th {menu} Queso Dip with Chips; Tex-Mex “Lasagna”; Mexicali Corn; Tres Leches Cake. Sample Recipe: Chunky Guacamole Day 4: California Dreaming Monday, June 23rd {menu} Individual Pizzas with Fresh Mozzarella, Tomatoes and Basil; Fresh Fruit Salad with Honey Lime Dressing; Chocolate Chip Oatmeal Cookies; Pomegranate Blueberry Spritzer Day 5: Southern Favorites Monday, June 30th {menu} Oven-Fried Chicken; Cheesy Smashed Potatoes; Best-Ever Green Beans; One-Bite Chocolate Strawberry Pies
Donald Link Executive Chef of Herbsaint Restaurant and Cochon in New Orleans, LA July 18 -20, 2008
Mike Lata Executive Chef of FIG Charleston, SC September 26 - 28, 2008
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 South by the James Beard Foundation. In 2000, Chef Link opened Herbsaint Restaurant in the Warehouse District of New Orleans – where his non-compromising eye for quality ingredients and local produce underscore his stylish dishes – rich with flavor, while remaining light. Out of these basic principles, innovative yet simple preparations have led to some of the most original and favored dishes in the city at Herbsaint. In the Spring of 2006, following six months of delays due to Hurricane Katrina, 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.
Our final guest chef in 2008 will visit us from historic Charleston, South Carolina where Food Is Good. Chef Mike Lata is a self-taught chef whose passion for food and talent for cooking was inspired at an early age while growing up in New England. Lata joined the Charleston dining scene ranks 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 then-Manager 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 from numerous local and national publications. A James Beard Award nominee in 2007 for Best Chef in the Southeast, Lata is a hard-working, enormously passionate chef who strives to refine and improve his cuisine every night, strongly believing that high-quality, fresh and seasonal ingredients are paramount for creating dishes that are clean, simple and delicious.
Culinary Weekends Donald Link
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Mike Lata
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Mike Lata Executive Chef of FIG
Donald Link Executive Chef of Herbsaint Restaurant and Cochon
Bathing Suit Approved Just in time to get a jumpstart on bathing suit season…Studio A at The Alluvian Spa introduces “Yoga & Pilates” - a class combining Hatha Yoga poses with body sculpting resistance techniques to develop a strong core (abs, back and hips). Watch as you develop long lean muscles with an emphasis on balance and flexibility. Your body will love it! Call The Alluvian Spa at 662.451.6700 for more information and to book a series of Yoga class at Studio A. Mondays 8:30am | Thursdays 8:30am | Saturdays 9:30am
Studio at The Alluvian Spa
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Flavors from around the World!
French Dinner Party Monday, April 14th Saturday, June 21st Hands-On | $99 | 6:00 to 9:00pm Thursday, May 1st Hands-On | $99 | 5:30 to 8:30pm {menu} French Onion Soup; Spinach Soufflé; Individual Beef Wellingtons; White Chocolate Mousse with Raspberry Coulis; Bonus Recipe: Potato-Stuffed Mushrooms
Parisian Dinner Party Wednesday, April 23rd Saturday, May 10th Wednesday, June 11th Hands-On | $99 | 6:00 to 9:00pm {menu} Tournedos with Champagne Sauce; Dauphinois Potatoes; Roasted Asparagus; Chocolate Mousse for Two (Mousse au Chocolat pour Deux), Raspberry Sauce, Tuile Cups; Sample Recipe: Brie en Brioche
Tamales and Sangria Thursday, May 15th 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
Mother’s Day Gift Ideas Treat Mom to something special this Mother’s Day…
{Viking Hospitality Group Gift Card} For the mom that deserves everything. Visit The Alluvian, The Alluvian Spa, Viking Cooking School or Giardina’s and purchase a gift card she can use at any of these locations.
{Alluvian Bedding } Give Mom the gift of luxury at home. $26.00-$600.00
{Sweet Tea McCarty Gift Basket}
{Caldrea: Soaps, Lotions, and Cleaners}
From The Alluvian Spa $50.00
From The Viking Retail Store
$10-$12
{Viking Blender} Perfect for Mom’s summertime smoothies or margaritas with friends $150.00
Photos Foodies of all ages!
New Delta Preparatory School Cooking Classes
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As Seen In... Condé Nast Traveler, January, 2008 The Alluvian Hotel has received worldwide recognition from one of the travel industry’s foremost publications. Condé Nast Traveler has dubbed The Alluvian one of 2008’s best hotels in the world. The January issue of the magazine featured this year’s “Gold List” compiled of 700
Guest Chef Elaine Trigiani Tuscan Dinner Party
plus hotels, resorts and cruise lines around the world, including 168 Gold List properties in the United States.
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What the Experts use.
Class Info.
One of our skilled cooking school teachers will hand-pick their favorite culinary tool each month and you will receive 20% off that tool during its featured 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 to pair with it.
April
To register for classes you may
{Lemon Squeezer} $12.95
• Visit us online at vikingcookingschool.com • Call us at 662.451.6750 or 866.451.6750 • Fax us at 662.455.7809
“The Lemon Squeezer allows you to squeeze fresh lemons with ease for anything from lemonade to margaritas or to marinate fish or bake a cake.”
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.
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.
Chef Beth Purifoy
May
{Digital Probe Cooking Thermometer} $17.95
“This tool allows you to maintain and reach the perfect temperature while cooking meats on the grill or in the oven, without opening the door. When you spend good money purchasing quality meat you don’t want to ruin it by continuing to open the door.” Chef Lynda Posey
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.
June
{Stainless Garlic Press} $39.95
“Fresh garlic is the perfect addition to any dish. This tool presses it perfectly, is easy to clean, and will last a lifetime. Also, when working with garlic you can rub your hands on the stainless and it will take away the garlic smell.” Chef Toni Powers
April 2008
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Friday
Saturday
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{ECS 1: Stocks} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Girls’ Night Out: The Original} Hands-On 5:30 pm - 8:30 pm
{Date Night} Hands-On 6:00 pm - 9:00 pm
{Southern Cookin’} Hands-On 10:00 am - 1:00 pm
{Steakhouse Workshop} 6:00 pm - 9:00 pm
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{Parisian Patisserie} Hands-On 1:00 pm - 6:00 pm
{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{ECS 2: Soups and Sauces} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Spring Fling Cocktail Party} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{One-Day Culinary Basics} Hands-On 10:00 am - 3:00 pm
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{French Dinner Party} Hands-On 6:00 pm - 9:00 pm
{ECS 3: Classic and Contemporary Sauces} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Great American Steakhouses} Hands-On 6:00 pm - 8:00 pm
{Vegetarian Cocktail Party} Hands-On 10:00 am - 1:00 pm
{Fish Cookery} Hands-On 6:00 pm - 9:00 pm
{Date Night: Candlelight Dinner} Hands-On 6:00 pm - 9:00 pm
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{ECS 4: Breads and Pizza} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Elegant Spring Dinner Party} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Celebration Brunch} Hands-On 10:00 am - 1:00 pm
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{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
{ECS 5: Grilling, Broiling and Smoking} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
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{Cajun and Creole Cooking} Hands-On 6:00 pm - 9:00 pm
{Chicago Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Parisian Dinner Party} Hands-On 6:00 pm - 9:00 pm
{Argentine Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Classic Steakhouse} Hands-On 6:00 pm - 8:00 pm
{Date Night Special Occasion} Hands-On 6:00 pm - 9:00 pm
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Monday
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Saturday
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{French Dinner Party} Hands-On 5:30 pm - 8:30 pm
{Date Night: A Dinner to Remember} Hands-On 6:00 pm - 9:00 pm
{Cinco de Mayo} Hands-On 6:00 pm - 9:00 pm
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{Pies and Tarts Workshop} Hands-On 1:00 pm - 4:00 pm
{Cinco de Mayo} Hands-On 6:00 pm - 9:00 pm
{ECS 6: Roasting and Baking} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Delta Dinner and Blues} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Parisian Dinner Party} Hands-On 6:00 pm - 9:00 pm
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{Cookie Workshop} Hands-On 1:00 pm - 4:00 pm
{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{ECS 7: Soufflés} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Tamales and Sangria} Hands-On 5:30 pm - 8:30 pm
{Sustainable Seafood Workshop} Hands-On 6:00 pm - 9:00 pm
{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
{Classic Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Elegant Spring Dinner Party} Hands-On 6:00 pm - 9:00 pm
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{Stop the Clock Cuisine} Hands-On 5:30 pm - 8:30 pm
{Basic Knife Skills} Hands-On 6:00 pm - 8:30 pm
{ECS 8: Sautéing and Frying} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Spring Fling Cocktail Party} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Date Night: Paris} Hands-On 6:00 pm - 9:00 pm
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{ECS 9: Steaming, Poaching and Boiling} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Chicago Steakhouse} Hands-On 5:30 pm - 8:30 pm
{Classic Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Patio Party} Hands-On 10:00 am - 1:00 pm
{From Farm to Table} Hands-On 10:00 am - 1:00 pm
{Japanese Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Sushi with Jimmy Ishii} Hands-On 6:00 pm - 8:30 pm
{Date Night: Decadent Dinner} Hands-On 6:00 pm - 9:00 pm
June 2008
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Friday
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{Kids Camp - Day 1} Hands-On 10:00 am - 12:00 pm
{ECS 10: Sweet and Savory Pastries} Demonstration 6:30 pm - 8:30 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
{Classic Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
{New Three-Day Culinary Basics, Day 1} Hands-On 1:00 pm - 5:00 pm
{Date Night Special Occasion} Hands-On 6:00 pm - 9:00 pm
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{Cake Workshop} Hands-On 1:00 pm - 6:00 pm
{Kids Camp - Day 2} Hands-On 10:00 am - 12:00 pm
{ECS11: Braising} Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Big Easy Hors D’oeuvres} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Global Barbecue Basics} Hands-On 10:00 am - 3:00 pm
{Manic Monday} Demonstration 5:30 pm - 6:30 pm
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{Parisian Dinner Party} Hands-On 6:00 pm - 9:00 pm
{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
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{Kids Camp - Day 3} Hands-On 10:00 am - 12:00 pm
{ECS12: Cakes } Demonstration 6:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Fish Cookery} Hands-On 5:30 pm - 8:30 pm
{Date Night: Decadent Dinner} Hands-On 6:00 pm - 9:00 pm
{Grilling Party} Hands-On 10:00 am - 1:00 pm {French Dinner Party} Hands-On 6:00 pm - 9:00 pm
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{Kids Camp - Day 4} Hands-On 10:00 am - 12:00 pm
{Grilling, Broiling and Smoking} Hands-On 6:00 pm - 8:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Big Easy Hors D’oeuvres} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Salad Workshop} Hands-On 10:00 am - 1:00 pm
{Girls’ Night Out: Vegas} Hands-On 6:00 pm - 9:00 pm
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{One-Day Culinary Basics} Hands-On 1:00 pm - 6:00 pm
{Kids Camp - Day 5} Hands-On 10:00 am - 12:30 pm
{Great American Steakhouses} Hands-On 6:00 pm - 8:00 pm {Date Night: A Dinner to Remember} Hands-On 6:00 pm - 9:00 pm
{Delta Dinner and Blues} Hands-On 6:00 pm - 9:00 pm
Viking Presents the Ultimate Culinary Adventures Napa Valley April 17-20, 2008 During this exclusive food and wine tour, Karen MacNeil, one of the world’s premier wine writers and educators, will introduce us to an insider’s view of Napa and an in-depth understanding of wine. The Culinary Institute of America’s (CIA) magnificent Greystone campus in the heart of the Napa Valley will be our base for exploring the flavors and cuisine of one of the world’s leading culinary and viticultural regions.
Turkey April 28 – May 8, 2008 Turkey is a culturally fascinating country whose brilliant and
eclectic cuisine is just starting to be appreciated by Western chefs. This tour begins in Istanbul, and explores the aromas and flavors of Turkey’s three regions. From coffee houses to Ottoman feasts, we’ll experience centuries-old dishes and traditions. We’ll visit with contemporary Turkish chefs to learn the secrets of kibbe, kebabs, yogurt, and buttery Middle Eastern sweets. And we’ll stroll through modern markets and ancient bazaars to get a close look at the remarkable ingredients and people that make Turkish cuisine so extraordinary.
China May 16-27, 2008 We’ll travel from Beijing, with its “hutongs,” markets, and Peking Duck
to the booming metropolis of Shanghai, the Mandarin capitol of dumplings and modern architecture, to the spicy Szechwan province of Chengdu. The adventure culminates in Hong Kong, with dim sum, fishing junks, and marvelous Canton cuisine. You will learn to prepare regional specialties in each area. Of course, we’ll also eat at some of the finest restaurants in China and meet some of the most innovative chefs in the world.
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