January
February
Photograph above: Squash Soup from Home Made Soups
March
2008
Enroll online: www.vikingcookingschool.com
Spice of Life
Dear Friends, Think healthy. Eat healthy. Be healthy.
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Carol Puckett
These are the things I am thinking about as the calendar turns to the New Year. It’s New Year’s resolution time, I know, but I don’t want my health and wellbeing to be just another item on the laundry list of hastily scribbled resolutions sandwiched between the annual pledge to lose weight and write timelier “thank you” notes.
Viking Hospitality Group President
Goji Berry Ginger Juice
Serves 4
Revered as one of the most powerful anti-aging foods on the planet, Goji berries are an antioxidant powerhouse. They are grown on an evergreen shrub in China, Mongolia, in the Himalayas and in Tibet, and can be bought dried or as a juice at most natural food stores. A blend of berry juices infused with fresh ginger gives this drink a bit of a zing. Make this Himalayan health secret a part of your diet and a delicious source of well-being in your life.
Combine the goji berry juice and the berry juice blend in a container with a pour spout (or a pitcher). Peel and chop the ginger. (Note: Do not grate.) Add the chopped ginger to the juice mixture, and stir. To infuse the ginger, refrigerate the juice mixture for a minimum of 3 hours or up to overnight. Pour the juice through a fine mesh strainer into a pitcher or container; refrigerate until ready to serve. To serve, pour the chilled juice into red wine glasses, garnish with fresh berries, and serve immediately.
Ingredients 1 cup goji berry juice* 1 cup berry juice blend** 1 (1-inch) piece fresh ginger 4 fresh berries, for garnish
Tips and Techniques *Goji berry juice may be found at your local natural food store, Delta Fresh Market in Greenwood, MS, or online at gojiwholesale.com ** Use 100% juice blend with no added colors, flavors, sugars or corn syrup
Sonya Dakar Hollywood has come to The Alluvian Spa. The Alluvian Spa has just launched the celebrity endorsed skin care line Sonya Dakar. You’ve read about Sonya Dakar products in People, Vogue, Cosmo and USA Today! Preferred by Gwyneth Paltrow, Drew Barrymore, Jennifer Aniston and other stars, we invite you to indulge in our Sonya Dakar special. During the entire month of January, when you book our new Sonya Dakar Facial we will upgrade you to the Sonya Dakar Ultra Luxe Facial for FREE.
Living a healthy lifestyle is more than watching the dial on the scale; it’s a state of mind. It involves the mind, body and spirit. It involves that magical concept that I, for one, find so elusive...balance. Finding our individual balance amidst the frenetic pace of modern life is a worthy challenge indeed. For me, in the year of 2008, living a life that is balanced will include: spending more time with friends and family, maintaining a healthy weight, planning meals with proper nutrition in mind, eating out less and “eating in” more, having more friends and family around my kitchen table, exercising appropriately and often, trying to leave my work at the office at the end of the day, and learning that there are creative ways to deal with stress that don’t involve junk food. My never-ending search for balance will include taking time for activities that are nurturing and pleasurable…like taking a cooking class, a yoga class, getting a massage or watching a Delta sunset. At The Viking Hospitality Group, we’ve also been thinking about your health and wellbeing. Our cooking school team has developed a schedule of classes that truly offer something for everyone. At The Alluvian Spa, we can relax your body and nurture your mind and spirit with massage, facials and therapeutic baths. At Studio A, our movement studio, we will help you stretch and restore and strengthen your core with Yoga and Pilates. The calendar is turning to 2008. It’s time to celebrate, take a deep breath and say yes to living life in balance.
Carol Puckett
Carol Puckett Viking Hospitality Group President
Entertaining Impress Your Guests!
Delta Dinner and Blues Thursday, January 3rd & Thursday, March 13th Hands-On | $79 | 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 Chicago Steakhouse Friday, January 4th and Friday, March 16th Hands-On | $99 | 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 Classic Steakhouse Thursday, January 10th Hands-On | $89 | 5:30 to 8:30pm Tuesday, February 19th & Saturday, March 8th 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
Bacon-Wrapped Sea Scallops from Chicago Steakhouse
Date Night: Special Occasion Saturday, January 12th Friday, February 29th & Friday, March 28th 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 Date Night: A Dinner to Remember Friday, January 18th & Wednesday, March 5th 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 Southern Cookin’ Saturday, January 19th & Saturday, March 29th 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 New York City Date Night Wednesday, January 23rd Hands-On | $99 | 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
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Riedel Glass Wine Tasting Monday, January 28th Demo | $75 | 6:00 to 8:30pm {description} By tasting from precision tools that harmonize fine wines’ flavor characteristics, a Riedel Glass Tasting will highlight the importance of the correct glass. A Riedel glass cannot make a dull, uninteresting wine taste complex and nuanced; conversely, the finer the wine, the more you will discover in it with the appropriate glass. The following wines will be tasted: Sauvignon Blanc/Fume Blanc, Chardonnay/White Burgundy, Pinot Noir/Red Burgundy, and Cabernet Sauvignon/Red Bordeaux. Each participant will receive a Riedel Tasting Kit, which includes four glasses that are suitable for drinking the wines we will enjoy. Super Bowl Bash Thursday, January 24th Hands-On | $79 | 5:30 to 8:30pm {menu} Spicy Garlic Peel-and-Eat Shrimp; Grilled Margarita Chicken Wings; White Chili; Chipotle Cornbread; Ice Cream Sandwiches; Sample Recipe: Beer Cheese Dip & Chips Decadent Dinner Friday, January 25th 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; Sample Recipe: Mixed Baby Greens with Walnuts and Port Winter Dinner Party Thursday, January 31st Hands-On | $109 | 5:30 to 8:30pm {menu} Oysters Rockefeller Bouchée; Boursin and Wild Mushroom Risotto; Veal Oscar; Salad Greens with Walnuts, Pears and Blue Cheese with Sherry Walnut Oil Vinaigrette; Sample Recipe: Double Chocolate Mascarpone Torte
Entertaining PAGE NO.
Enjoy a
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Night of Food and Fun!
New Classes Cheese 101 Saturday, February 16th Hands-on | $89 10:00am to 1:00pm {menu} Premium Cheese Tasting
Girls’ Night Out: Vegas Tuesday, January 29th 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
Homemade Fresh Mozzarella Homemade Fresh Ricotta Sample Recipe: Cheesecake “Truffles”
Great American Steakhouse Friday, February 1st Demo | $60 | 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
Chicken and Andouille Gumbo; Cajun Pickled Shrimp; Blackened Pork Tenderloin with Sweet Potato Biscuits and Creole Mustard Sauce; Bonus Recipe: New Orleans Mint Juleps Elegant Dinner Party Friday, February 8th Hands-On | $89 | 6:00 to 8:00pm {menu} Mixed Greens with Tangerines, Toasted Hazelnuts and Fresh Goat Cheese; Tenderloin of Beef Stuffed with Cold Water Lobster Tail; Chive Beurre Blanc; Crisp Potato Ruffles; Pomegranate Sorbet; Sample Recipe: Chocolate-Dipped Almond Wafers
Champagne Cocktail Party Thursday, February 28th 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
Mardi Gras {menu}
from Cheese 101
Girls’ Night Out: The Islands Tuesday, February 26th Hands-On | $89 | 6:00 to 8:00pm {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 Superfoods Workshop Wednesday, February 27th Hands-On | $89 | 6:00 to 8:00pm {menu} Avocado Temaki Rolls with Wasabi Miso Dipping Sauce; Maple Sweet Potato Fries with Green Chile Aïoli; Seared Black Cod with Kaffir Lime Coconut Broth; Asian Greens with Shiitakes; Blueberry Lemon Crisp with Dark Chocolate Squares; Sample Recipes: White Bean Caramelized Onion Dip with Vegetable Chips; Pomegranate Refreshers
Monday, February 4th Hands-On | $89 | 10:00am to 1:00pm
Assorted Cheese and Wine
A Cocktail Affair Thursday, February 7th Hands-On | $89 | 5:30 to 8:30pm {menu} Orange-Chipotle Beef Skewers; BaconWrapped Grilled Shrimp; Wonton Cups with Sesame-Seared Tuna and Edamame “Hummus”; Cobb Salad in Endive Spears; Puff Pastry Twists with Triple Dippers: Chocolate Peanut Butter Dip, Lemon Curd and Pumpkin Butter; Sample Recipe: Vanilla Pecans. Bonus Recipe: Pomegranate Martinis
New Classes Valentine’s Date Night Tuesday - Friday, February 12th -15th Hands-On | $109 | 6:00 to 9:00pm {menu} Lamb Chop “Lollipops” on Baby Spinach Salad with Raspberry and Caramelized Shallot Vinaigrette Casual Cocktail Buffet Thursday, March 6th Hands-On | $89 | 5:30 to 8:30pm {menu} Tiny Turkey Burgers with Cranberry Ketchup; Smoked Ahi Tuna Dip with Sesame Pita Chips; Seared Beef Tenderloin with Gorgonzola on Black Pepper Croutons; Mini Peanut Butter Chocolate Mousse Pies with Brûléed Bananas; Sample Recipe: Moroccan-Spiced Chickpea “Bar Nuts” Big Easy Hors d’oeuvres Saturday, March 8th Hands-On | $89 | 10:00 am to 1:00 pm {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 Decadent Dinner Saturday, March 15th Hands-On | $99 | 5:30 to 8:30 pm {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; Sample Recipe: Mixed Baby Greens with Walnuts and Port Food and Wine Pairing: Napa Valley Style Tuesday, March 18th Demo | $79 | 6:00 to 8:30pm | Max 12 {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; Phyllo Chess Tartlets – Napa Valley Sparkling Wine
Date Night Wednesday, March 19th 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
Girls’ Night Out: The Original Thursday, March 20th 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
Celebration Dinner Party Saturday, March 22nd 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
Spring Fling Cocktail Party Tuesday, March 25th Hands-On | $89 | 6:00 to 9:00pm {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 Recipes: Grilled Asparagus with Ginger Sesame Dipping Sauce; Lemon-Drop Martinis
Lobster and Wild Mushroom Risotto Prosciutto-Wrapped Asparagus Petite Cheese Course: Herb-Crusted Goat Cheese “Truffles,” Gorgonzola Dolce on Sliced Fig Cake, and Aged Cheddar on Candied Apple Slices Individual Tiramisu Trifles
Lobster & Wild Mushroom Risotto from Valentine’s Date Night
Fondue and Wine Party Tuesday, February 5th Demo | $79 | 6:00 to 8:00pm {menu} Classic Swiss Three-Cheese Fondue with Crusty Bread and Vegetable Dippers – Sauvignon Blanc Swiss Raclette with Potatoes and Sausages – Riesling Japanese Beef Fondue with Sesame Dipping Sauce (Shabu-Shabu) – Pinot Noir Chocolate Fondue with Fresh Fruit Dippers – Port
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Elaine Trigiani Kerry Parker Jimmy Ishii
A Tuscan Lunch and Learn with Elaine Trigiani Monday, January 14th Demo | $25.00 | 11:30am to 12:30pm A Sicilian Dinner with Elaine Trigiani Tuesday, January 15th Hands-On | $89.00 | 6:00 to 9:00pm Olive oil tasting class followed by the menu below: {menu} A Sicilian pasta with chickory greens, ricotta and chili pepper; Caponata - agrodolce (sweet and sour) eggplant and vegetable compote with toasted almonds on top; Cannoli Elaine is from Jackson, Mississippi but she lives in an ancient, stone village in Tuscany surrounded by olive groves and vineyards. She teaches olive oil tasting seminars and cooking classes, and leads week-long Olive Oil tours introducing folks to her friends the farmers who make the olive oil, sheep’s milk cheeses and genuine wines. She has a master’s degree in art history, is fluent in Italian and is certified as an Olive Oil taster by the region of Tuscany.
Chocolate Workshop with Kerry Parker Saturday, February 9th Hands-On | $79 | 10:00am to 1:00pm {menu} Mousse with Vanilla Bavarian Tartlets with Raspberry Cream; Chocolate Volcanoes; Chocolate Sweetheart Shortbread; Warm Mocha Tart; Coconut Chocolate Bites
Kerry, a Meridian native now living in Jackson, has an intense passion for all things chocolate. Her lifelong obsession began with vivid memories of chocolate from the age of four. Having made and given chocolate gifts for years to family and friends, Kerry decided to turn that passion into a business. She has studied under the world-famous Ewald Notter, of the Notter School of Pastry Arts in Orlando, Florida, learning chocolate basics, candy making, and presentation cakes; in addition to invaluable classes on Chocolate Methodology. Her experience also includes teaching chocolate classes, presenting radio programs on chocolates and desserts, and in general, tasting all things chocolate all the time.
Sushi with Jimmy Ishii Tuesday, January 22nd and Tuesday, March 11th Hands-On | $89 | 6:00 to 9:00 pm {menu} California Rolls; Crunchy Shrimp Rolls; Sushi Rice
Sushi from Sushi with Jimmy Ishii
Learn to roll sushi from the man who first brought it to Memphis. In this consistently sold-out workshop, star chef Jimmy Ishii, founder of the wildly successful and popular Sekisui Japanese restaurant chain, teaches how to select ingredients, make sushi rice, and roll sushi like a master.
As Seen In Time Magazine, September 3, 2007 “Closer to home, Fred Carl and Viking have transformed the former cotton capital turned derelict into a culinary destination. Cooking enthusiasts come to Greenwood to stay at the Alluvian, the company’s boutique hotel, get pampered in the spa, learn cooking techniques and test-drive a range at the Viking Cooking School. Last year the Alluvian hosted 18,000 guests, 12,000 of whom visited the spa or took cooking classes, or both. ‘Viking consumers are passionate about their purchase and want opportunities to engage in the lifestyle,’ says Kathy Potts, who heads the Viking Life division.”
Signature Classes Lunch & Learn Manic Monday Taste of Viking
Dinner Party for Hunters and Friends Saturday, January 5th Hands-On | $89 | 6:00 to 9:00pm
Manic Monday Demo | $20 | 5:30 to 6:30pm Limited to 12 people
Celebrate hunting season at the Viking Cooking School by learning different ways to prepare your favorite game. After hunting with friends, we’ll show you and your friends how to prepare the bounty of your hunt!
January 7th and 21st/February 18th March 3rd and 17th
{menu} Spicy Bacon-Wrapped Duck Bites; Grilled Five-Spice Quail on Mixed Greens with Shoyu Ginger Vinaigrette; Pan-Seared Medallions of Venison with Red Wine Sauce; Sample Recipe: Slow-Cooked North Carolina-Style “Pulled” Venison BBQ Delta Duck Dinner Friday, January 11th Demo | $59 | 6:00 to 8:00pm Join us for an evening demonstration class here in the Mississippi Delta Flyway. With the season drawing to a close and freezers full of ducks now is the time to try new recipes and learn new techniques. A sample tasting and pairing of wines is sure to please the most discriminating outdoorsman. {menu} Pear and Gorgonzola Salad with Toasted Pecan Vinaigrette; Molasses Bourbon Marinated Duck; Twice Baked Sweet Potatoes; Broccoli Almandine; Chess Pie with Fig Preserves Lunch and Learn Demo | $25 | 11:30am to 12:30pm Limited to 12 people Every Wednesday and Select Fridays: January 4th and 25th February 15th and February 29th March 14th and March 28th
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.
Taste Of Viking Demo | $10 | 10:00 to 11:00 am Limited to 12 people This one-hour class is offered to give you a taste of how our cooking school works. See first-hand how our teaching methods can make cooking concepts both easy and fun. Discover the inspiration that awaits you in our wide assortment of classes. Reserve your spot today for only $10.00, and at the conclusion of class, you’ll receive a 10% discount after class on select retail items and class tuition immediately following the taste demonstration. Register today – these classes fill up fast, and space is limited. Friday, January 11th Chicken Spears with Avocado Salsa Friday, February 8th Risotto with Caramelized Leeks Friday February 22nd Warm Pear Crêpes with Chocolate Sauce Friday, March 7th Chicken Spears with Avocado Salsa Saturday, March 22nd Warm Pear Crêpes with Chocolate Sauce
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Chef Tips As the New Year approaches, keep in mind that eating healthy doesn’t have to mean losing flavor and the joy of eating. Fresh is always better and seasonal vegetables are key. So, find some of your favorite seasonal vegetables and roast them. Roasting is a great technique that adds quick and bold flavors to veggies. The dry heat caramelizes the natural sugars in everything from potatoes to onions. Finish the dish with a good quality olive oil, like Viking olive oil, a bit of sea salt and freshly ground black pepper. Try cauliflower, broccoli, carrots, onions, squashes of all kinds, and don’t forget potatoes. Use your imagination.
Toni Powers Chef Toni Powers Viking Cooking School
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Learn from the Best!
Stop the Clock Cuisine Saturday, January 5th Hands-On | $89 | 10:00am to 1:00pm What we eat has a profound effect on our health - and our physical appearance! Discover nature’s real fountain of youth in our exciting new class that focuses on anti-aging foods for longer, better living. Our menu is bursting with superfoods that naturally increase energy, improve skin tone, promote healthy shiny hair, fight against age-related eye disease, and keep your heart, bones and joints in tip-top shape. And if you’re worried that you’ve started forgetting little things, we’ll even explore the best foods for nourishing your mind! {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 Steakhouse Workshop Sunday, January 6th | Wednesday, January 9th Tuesday, January 22nd | Friday, March 21st Hands-On | $99 | 6:00 to 9:00pm
Delmonico’s Ribeye
from Steakhouse Workshop
Thursday, February 21st Hands-On | $99 | 5:30 to 8:30pm {menu} Shula’s Steak House’s Barbecued Shrimp; Ruth’s Chris Steak House’s Warm Peppered Tenderloin Steak Salad; Delmonico’s DryAged Ribeye with Emeril’s Worcestershire Sauce; Peter Luger’s German Fried Potatoes; Sample Recipe: Morton’s of Chicago’s World Famous Hot Chocolate Cake
Salad Workshop Saturday, January 12th 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 French Steakhouse Saturday, February 9th Hands-On | $89 | 6:00 to 9:00pm {menu} Grilled Hanger Steak with Red Wine Demi-glace; Matchstick Potatoes; Frisée Salad with Crispy Bacon and Poached Eggs; Chocolate Soufflé with Grand Marnier Crème Anglaise Sustainable Seafood Workshop Friday, March 7th 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 Bakeshop Basics Saturday, March 15th Hands-On | $135 | 10:00am to 3:00pm {menu} Basic Yeast Dough; Homemade Sandwich Loaf; Spicy Cheddar Corn Muffins; Individual Almond Pound Cakes; Chocolate Espresso Cookies; Candied Orange Peel Scones; Sample Recipe: Apple Pecan Sticky Buns
New Year New You at our New Studio Achieve a balanced and healthy lifestyle in the new year at The Alluvian Spa’s New Yoga and Movement Studio – Studio A. The regular practice of Hatha Yoga opens energy channels, which in turn allows spiritual energy to move freely. With a continuous yoga practice, you may begin to uncover your physical and mental potentials. You will gain flexibility and strength, while learning to relax under otherwise stressful situations. Our most popular class, Sculpt – Yoga & Pilates, is available Monday at 8:30am, Thursday at 5:30pm, and Saturday at 9:30pm. Sculpt combines Hatha Yoga asanas (poses) with body sculpting resistance techniques to develop a strong core (abs, back and hips). You will develop long lean muscles with an emphasis on balance and flexibility. In addition to Sculpt – Yoga & Pilates, Studio A also offers another great class called Stretch and Restore. This 45 minute slower paced class is geared for the busy professional. Take a break from your schedule to enjoy deep mindful breathing and stretching techniques to carry you through the rest of your day, and enjoy a boxed lunch at the end before heading back to work! Available Monday, Wednesday, Friday at 11:45am, and the best part is that you can do it in your work clothes – skirts excluded of course! For a complete schedule of Studio A weekly movement classes please call 662.451.6700.
Studio A
at The Alluvian Spa
Culinary Weekends Linton Hopkins Donald Link Mike Lata
Linton Hopkins Executive Chef of Restaurant Eugene Atlanta, GA February 29 - March 2, 2008 Linton Hopkins never dreamed that he would be a restaurateur, much less the owner and Executive Chef of Restaurant Eugene, named by Atlanta Magazine as one of the city’s “Top Ten Restaurants.” Linton graduated from the CIA in 1993. Throughout his career Hopkins’ creative freedom has allowed him to develop new creations that often reflect his southern roots. Restaurant Eugene stands as an amalgamation of his past experience and continued culinary innovation. Since opening in 2004, Restaurant Eugene has garnered national praise from such notable publications as Esquire, Gourmet and Bon Appetit magazines, as well as loyal patronage from Atlanta’s most discerning palates. Chef Linton was also selected this past year to represent Atlanta in Kitchen Stadium on the Food Network’s Iron Chef America television program and aboard Holland American Cruise Line for Food & Wine Magazine’s Culinary Arts Program.
Linton Hopkins Executive Chef of Restaurant Eugene
Donald Link Executive Chef of Herbsaint Restaurant and Cochon in New Orleans, LA July 18 -20, 2008
Donald Link Executive Chef of Herbsaint Restaurant and Cochon 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.
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Mike Lata Executive Chef of FIG Charleston, SC September 26 - 28, 2008 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-ofhouse 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.
Mike Lata Executive Chef of FIG
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Flavors from around the World!
Tuscan Dinner Party Tuesday, January 8th Hands-On | $79 | 6:00 to 9:00pm {menu} Tomato Soup with Pecorino Cheese Crisps (Minestra di Pomodoro con Frico); Oven Roasted Chicken with Lemon and White Wine Sauce (Pollo al Limone); Porcini Mushroom Risotto with Arugula and Prosciutto; Baked Pears with Marsala Custard (Zabaglione); Sample Recipes: Tuscan White Bean and Roasted Garlic Bruschetta; Baby Greens with Oil-Cured Olive, Hazelnuts and Red Wine Vinaigrette
French Dinner Party Thursday, January 17th | Hands-On | $99 | 5:30 to 8:30pm Saturday, March 29th | Hands-On | $99 | 6:00 to 9:00pm {menu} French Onion Soup; Spinach Soufflé; Individual Beef Wellingtons; White Chocolate Mousse with Raspberry Coulis; Bonus Recipe: Potato-Stuffed Mushrooms Foods of Italy Tuesday, March 4th Hands-On | $89 | 6:00 to 9:00pm {menu} White Bean Soup with Fried Sage Leaves; Tuscan-Roasted Pork Loin; Broccoli Rabe Pasta with Spicy Olive Oil Dressing; Profiteroles with Chocolate Sauce (Tuscan Cream Puffs); Bonus Recipe: Bellini Cocktails
Tamales and Sangria Thursday, March 27th Hands-On | $79 | 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
Valentine Gift Ideas
{Red Veggie Steamer} Get steamy cooking a Valentine’s meal with our Red Veggie Steamer. $14.95
{2-Slot Red Toaster} Two is always better than one. The Viking 2-Slot Red Toaster. $250.00
{Riedel Wine Glasses} Buy your special someone a pair of Riedel Wine Glasses. $17.95-$21.95/pair
{Nonstick Fry Pan} Your sweetie deserves breakfast in bed. Make it with a Viking Non-stick Fry Pan. $160.00-$270.00
{Heart Cookie Cutters} Make Valentine’s Day special for your kids with our heart-shaped cookie cutters. $7.95
{Valentine’s Date Night} Heat things up in the kitchen at a Valentine’s Date Night class. $109.00
Photos Foodies of all ages!
Blue Cross Blue Shield Teambuilding
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Alice Waters Alice Waters enjoys a Delta Dinner at Delta Fresh Market featuring seasonal favorites by the Viking Hospitality Group chefs. Chef Taylor Bowen Ricketts is picture below with Ms. Waters.
Molly O’Neil Book Signing Renowned foodwriter Molly O’Neil Book Signing and Potluck Tasting at TurnRow Book Co.
Trick or Treaters Trick or Treaters visit the Viking Cooking School on Halloween.
Chef Training with Bread Expert Mark Furstenburg
Cat Cora and Dredrick Melton
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What the Experts use.
Class Info. To register for classes you may • Visit us online at vikingcookingschool.com • Call us at 662.451.6750 or 866.451.6750 • Fax us at 662.455.7809
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.
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.
One of the newest products in the Viking major appliance line is the The Combi Steam/Convect™ Oven. Perfect for cooking meats, vegetables and everything in between it offers the dual power of two cooking techniques – steaming and convection. You can actually steam your entire meal at one time with the multiple cooking trays. Steam cooks gently and quickly while retaining nutrients, which can lead to a healthier lifestyle. The easily accessible water tank holds enough fresh water for up to two hours of steaming at 212ºF. Convection circulates hot air, with no direct heat, which is optimal for baking cakes and cookies. A variety of cooking functions with recommended temperatures allow for gentle steam cooking, convection cooking, and combinations of both - including ProBake, which seals in moisture while browning. The easy-to-read, user-friendly display includes clock and temperature readings, and a special settings menu guides you through the oven functions. For more information about this product visit www.vikingrange.com.
Viking Presents the Ultimate Culinary Adventure The Viking Life offers exclusive opportunities to immerse yourself in the culinary world – travel, tastings, and events with renowned chefs and food experts. Our upcoming Viking Life trips, created and co-sponsored by The Culinary Institute of America, are sure to indulge and inspire your palate. Registration is now open, but space is very limited. For more information visit www.worldsofflavor.com or call toll free 1.800.961.9239.
A Taste of Vietnam February 19-29, 2008
A Taste of India with Julie Sahni March 1 - 10, 2008
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thevikinglife.com
Traditional Vietnamese Shrimp and Noodles
January 2008
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Friday
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{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
{Stop the Clock Cuisine} Hands-On 10:00 am - 1:00 pm
{Chicago Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Dinner Party for Hunters and Friends} Hands-On 6:00 pm - 9:00 pm
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{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{Tuscan Dinner Party} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Classic Steakhouse} Hands-On 5:30 pm - 8:30 pm
{Taste of Viking} Chicken Spears with Avocado Salsa Demonstration 10:00 am - 11:00 am
{Salad Workshop} Hands-On 10:00 am - 1:00 pm
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{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
{Delta Duck Dinner} Demonstration 6:00 pm - 8:00 pm
{Date Night Special Occasion} Hands-On 6:00 pm - 9:00 pm
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{A Tuscan Lunch and Learn with Elaine Trigiani} Demonstration 11:30 am - 12:30 pm
{A Sicilian Dinner with Elaine Trigiani} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{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
{Southern Cookin’} Hands-On 10:00 am - 1:00 pm
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{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{Sushi with Jimmy Ishii} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Super Bowl Bash} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
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{Riedel Wine Tasting} Demonstration 6:00 pm - 8:30 pm
{Girls’ Night Out: Vegas} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Winter Dinner Party} Hands-On 5:30 pm - 8:30 pm
{New York City Date Night} Hands-On 6:00 pm - 9:00 pm
{Date Night: Decadent Dinner} Hands-On 6:00 pm - 9:00 pm
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{Great American Steakhouses} Demonstration 6:00 pm - 8:00 pm
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{Mardi Gras} Hands-On 6:00 pm - 9:00 pm
{Fondue and Wine Party} Hands-On 6:00 pm - 8:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{A Cocktail Affair} Hands-On 5:30 pm - 8:30 pm
{Taste of Viking} Risotto with Caramelized Leeks Demonstration 10:00 am - 11:00 am
{Chocolate Workshop with Kerry Parker} Hands-On 10:00 am - 1:00 pm
{Elegant Dinner Party} Hands-On 6:00 pm - 9:00 pm
{French Steakhouse} Hands-On 6:00 pm - 9:00 pm
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{Valentine’s Date Night} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Valentine’s Date Night} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Cheese 101} Hands-On 10:00 am - 1:00 pm
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{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{Classic Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Steakhouse Workshop} Hands-On 5:30 pm - 8:30 pm
{Taste of Viking} Warm Pear Crepes w/ Chocolate Sauce Demonstration 10:00 am - 11:00 am
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{Girls’ Night Out: The Islands} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Champagne Cocktail Party} Hands-On 5:30 pm - 8:30 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Valentine’s Date Night} Hands-On 6:00 pm - 9:00 pm
{Superfoods Workshop} Hands-On 6:00 pm - 9:00 pm
{Valentine’s Date Night} Hands-On 6:00 pm - 9:00 pm
{Date Night Special Occasion} Hands-On 6:00 pm - 9:00 pm
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Friday
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{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{Foods of Italy} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Casual Cocktail Buffet} Hands-On 5:30 pm - 8:30 pm
{Taste of Viking} Chicken Spears with Avocado Salsa Demonstration 10:00 am - 11:00 am
{Big Easy Hors D’oeuvres} Hands-On 10:00 am - 1:00 pm
{Date Night A Dinner to Remember} Hands-On 6:00 pm - 9:00 pm
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{Sustainable Seafood Workshop} Hands-On 6:00 pm - 9:00 pm
{Classic Steakhouse} Hands-On 6:00 pm - 9:00 pm
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{Sushi with Jimmy Ishii} Hands-On 6:00 pm - 9:00 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
{Bakeshop Basics} Hands-On 10:00 am - 3:00 pm
{Date Night} Hands-On 6:00 pm - 9:00 pm
{Date Night: Decadent Dinner} Hands-On 5:30 pm - 8:30 pm
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{Chicago Steakhouse} Hands-On 6:00 pm - 9:00 pm
{Manic Monday} Demonstration 5:30 pm - 6:30 pm
{Food and Wine Pairing: Napa Valley Style} Hands-On 6:00 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
{Steakhouse Workshop} Hands-On 6:00 pm - 9:00 pm
{Taste of Viking} Warm Pear Crepes with Chocolate Sauce Demonstration 10:00 am - 11:00 am
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{Date Night} Hands-On 6:00 pm - 9:00 pm
{Celebration Dinner Party} Hands-On 6:00 pm - 9:00 pm
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{Spring Fling Cocktail Party} Hands-On 6:00 pm - 9:00 pm
{Lunch and Learn} Demonstration 11:30 am - 12:30 pm
{Tamales and Sangria} Hands-On 5:30 pm - 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
{French Dinner Party} Hands-On 6:00 pm - 9:00 pm
Valentine’s Day at The Alluvian February 14, 2008 Dine, Dance and Drink Cupid’s Cocktail to make the night complete!!! Happy Hour Featuring our Special Valentine’s Drink: Cupid’s Cocktail 5:00-7:00pm
Special Entertainment 7:00-10:00pm
Two Dinner Seatings Available at Giardina’s 6:00pm and 8:00pm And to top off the perfect romantic night treat your Valentine to a night of luxurious accommodations, in-room champagne, a red rose and chocolate truffles upon arrival, and a romantic turndown. Starting at $245. Call 866.600.5201
Tea, Tax and Tip Special Weekly Specials
All daily specials are now $7.00 total and include your tea, tax and tip. So, come in and indulge in the best deal and meal in town.
Monday
Tuesday
Wednesday
Cajun Red Beans and Rice with country pleasin’ smoked sausage, warm garlic bread and side salad
Paneed Chicken Breast with garlic mash potatoes, sautéed asparagus and gravy
MeeMaw’s Meatloaf with cheddar cheese mashed potatoes and country style green beans
Thursday
Friday
Saturday
Chicken Pot Pie with butterbeans, corn and mushrooms, served with side salad
Grilled Double Cut Pork Loin Chop with goat cheese mashed potatoes, glazed carrots & balsamic reduction
Smoked Ham and Gouda Quiche with mixed fruit and side salad
Extended Hours: Monday – Thursday 11:00am-9:00pm Friday 11:00am-10:00pm Saturday 8:00am-10:00pm 325B Howard Street | Greenwood, MS | 662-453-9927
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325C Howard Street Greenwood, Mississippi 38930 USA 662.451.6750 vikingcookingschool.com
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