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Cook Your Way to a New Viking Kitchen! (See Page 33 for VIKING REWARDS Details.) 02 Viking University 2 (VU:2) Hands-On

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Cook Your Way to a New Viking Kitchen! (See Page 33 for VIKING REWARDS Details.) 02 Viking University 2 (VU:2) Hands-On 2010 CULINARY PROGRAM APRIL, MAY, JUNE COOK YOUR WAY TO A NEW VIKING KITCHEN! (See page 33 for VIKING REWARDS details.) 02 VIKING UNIVERSITY 2 (VU:2) HANDS-ON If you have a passion for cooking and wish to expand your culinary skills, then VU:2 is for you. The second installment of our wildly popular Viking University series, VU:2 is highly educational, personally rewarding and fabulously fun. In this exciting new series, we’ll hone in on specific types of cookery while preparing gourmet dishes with an undeniable “wow” factor. Never again will you suffer with fallen soufflés or dull, lifeless vegetables. Tender, flaky fish, succulent meats and poultry and loads of other delicious dishes are featured in this impressive repertoire. At the end of the series, you will have a strong and well-rounded background in all aspects of gourmet cooking. Join us once a week for 3 hours of hands-on instruction in this unique 6-week series. VU:2 – it’s the next step in your culinary education. viking university ADVANCED VIKING CLASSICS I: BREAKFAST COOKERY MENU The Perfect Omelet; Almond-Crusted French Toast with Blueberry Maple Syrup; Brown Sugar Bacon; Hash Brown Potatoes; Cinnamon Apple Scones with Maple Glaze. Bonus First VU Recipes: Apple Turkey Sausage; Mushroom and Asparagus Strata; Poached Eggs; Balsamic Bloody Marys. then ADVANCED VIKING CLASSICS II: VEGETABLE COOKERY VU:2! MENU Eggplant and Roasted Red Pepper Terrine; Spinach Soufflé; Sautéed Green Beans (with variations); Glazed Carrots; Braised Bitter Greens. Bonus Recipes: Broccoli Amandine; Cauliflower Mash; Shredded Brussels Sprouts with Crispy Prosciutto; Asparagus with Manchego Cheese and Serrano Ham. For more information about VU:2 including pricing, visit vikingcookingschool.com. VU:2 [ The next step in your culinary education.] Although not required, we recommend students begin with Viking University to achieve a solid culinary foundation. Continue with VU:2 for more advanced techniques. ADVANCED VIKING CLASSICS III: ADVANCED VIKING CLASSICS V: GRAIN, POTATO, PASTA AND FISH AND SHELLFISH COOKERY RICE COOKERY MENU Grilled Fish with Orange-Avocado Salsa; MENU Risotto Milanese; Creamy Polenta with Mushroom Crabcakes with Lemon-Dill Mayonnaise (with variations); Ragu; Couscous Salad; Roasted Maple Sweet Potato Pan-Seared Sea Scallops with Lemon Brown Butter; Fish Fries; Basmati Rice Pilaf; Rosemary Shrimp Pasta. Bonus Cooked in Parchment Paper; Shrimp and Asparagus Recipes: Lasagna; Wild Rice Salad; Rice Pudding with Crêpes. Bonus Recipes: Fantail Shrimp; Lobster Bisque Crystallized Almonds; Roasted Yukon Gold Potato Salad. with Brandy Cream; Salt-Baked Whole Snapper with Fresh Herbs and Olive Oil; Hot-Smoked Salmon with ADVANCED VIKING CLASSICS IV: Cucumber Crème Fraîche. POULTRY COOKERY MENU Chicken with 40 Cloves of Garlic; Stuffed Quail; ADVANCED VIKING CLASSICS VI: Turkey Scaloppine; Pan-Seared Duck Breasts; Chicken MEAT COOKERY Under a Brick. Bonus Recipes: Best-Ever Crispy Fried MENU Individual Beef Wellingtons; Roasted Rack of Chicken; Oven-Roasted Breast of Turkey with Maple Lamb with Rosemary Merlot Demi-Glace; Mediterranean Peppercorn Glaze; Spicy Bacon-Wrapped Duck Bites; Kebabs with Warm Pitas; Braised Short Ribs; Brined, Grilled Five-Spice Quail on Mixed Greens with Shoyo Stuffed and Seared Pork Chops. Bonus Recipes: Cowboy Ginger Vinaigrette. Steak au Poivre; Tuscan Grilled Veal Chops; Pan-Seared Medallions of Venison with Red Wine Sauce; Tuscan Roast Pork Loin. 04 VIKING UNIVERSITY HANDS-ON Cooking is an art form – not a chore. At Viking University, we’ll empower you to cook with confidence and creativity in just six short weeks. Meet once a week for 3 hours of hands-on instruction focused on classical culinary techniques that are relevant to the home cook today. Learn fish, meat and poultry cookery, knife skills, and all essential cooking techniques from braising and boiling to searing and steaming. We’ll teach you everything you need to know to become a great cook including how recipes may be used as a guide to create your own unique dishes. While learning the fundamentals of culinary arts, you’ll also be learning to prepare delicious dishes your family and friends will love any night of the week. Sign up today for Viking University – truly Viking Cooking School’s most comprehensive skill-based series to date. viking university VIKING CLASSICS I: KNIFE SKILLS AND KITCHEN ORIENTATION MENU Salsa Fresca; Chicken and Vegetable Fajitas; Simple Green Salad. Sample Recipe: Basic Vinaigrette. VIKING CLASSICS II: STOCKS, SOUPS AND SAUCES MENU Chicken Noodle Soup; Roasted Butternut Squash Soup with Pancetta and Fried Sage; Italian Macaroni and Cheese; Roasted Pork Tenderloin with Shallot Mushroom Pan Sauce. Sample Recipe: Basic Chicken Stock. You won’t earn college credit. VIKING CLASSICS III: ROASTING AND BAKING Just credit for your MENU Baked Fish with Parmesan Crust; Oven-Roasted cooking!] Vegetables; Classic Roasted Chicken With Herbed Pan Gravy; Potato Gratin; Roasted Prime Rib of Beef with Horseradish Cream Sauce. VIKING UNIVERSITY [ Gourmet training for the home cook.] VIKING CLASSICS IV: VIKING CLASSICS VI: SAUTÉING, FRYING AND STIR-FRYING BRAISING, BOILING, POACHING MENU Chicken Parmesan; Stir-Fried Shrimp and AND STEAMING Vegetables; Veal Piccata; Sautéed Fish; Classic Beurre MENU Mashed Potatoes; Steamed Broccoli (or Blanc. Sample Recipe: Boiled Jasmine Rice. Asparagus) with Hollandaise Sauce; Pasta with Marinara Sauce and Shaved Pecorino Romano; Poached Pears; Crème Anglaise. Sample Recipe: Old Fashioned Pot Roast. VIKING CLASSICS V: GRILLING AND BROILING MENU Grilled New York Strips; Cabernet Butter (with variations); Broiled Rosemary Chicken; Grilled Vegetables with Basil and Asiago Cheese; Miso-Glazed Salmon; Grilled Garlic Bread; Mixed Greens with Blue Cheese, Candied Pine Nuts and Lemon-Basil Vinaigrette. For more information about Viking University, including pricing, visit vikingcookingschool.com. 06 VIKING UNIVERSITY: BAKING CLASSICS HANDS-ON Baking is a science and an art form. If you love to bake or have always wanted to learn, we have some sweet inspiration. Viking University: Baking Classics is our comprehensive four-part series focused on basic baking techniques for the home cook. Discover the secrets to making tender, flaky pie crusts, yeasty loaves of bread, moist, melt-in-your mouth cakes, and chewy, gooey cookies. In each 5-hour hands-on workshop, you’ll learn the skills needed to master freshly baked goods and the science that underlies the craft of baking. It’s everything you need to embark on a lifetime of baking with confidence, passion, and success. Create a little lovin’ from the oven – then pass your knowledge down to future generations so that they too can experience the joy of baking. viking university TOP TEN REASONS FOR LEARNING TO BAKE: 1. Fun and fulfilling hobby 2. Excellent creative outlet 3. Relaxing/therapeutic 4. Economical; less expensive than purchasing baked goods 5. Healthful; use of fresh, high quality ingredients 6. Fun and educational family activity 7. Evokes happy childhood memories 8. Create homemade gifts from the kitchen 9. Celebrate holidays and other special occasions 10. Nurture family and friends VIKING UNIVERSITY: BAKING CLASSICS [ L earn the art and science of baking at home.] BAKING CLASSICS I: BAKING CLASSICS III: PIES AND TARTS COOKIES AND CUSTARD MENU Classic Quiche; Coconut Buttermilk Pie with MENU Viennese Almond Crescent Cookies; Melt-In- Macadamia Nut Crust; The Season’s Best Fruit Pie; Your-Mouth Glazed Sugar Cookies; Cranberry Bliss Lemon Tarts with Shortbread Crust. Bonus Recipe: Bars; Ultimate Chocolate Chip Cookies; Crème Brûlée. Your Favorite Fresh Fruit Cobbler. Bonus Recipe: Fudgey Brownies. BAKING CLASSICS IV: BAKING CLASSICS II: BREADS CAKES AND SOUFFLÉS MENU Dinner Rolls; Basic White Bread; Cinnamon Rolls; MENU Chocolate Devil’s Food Cake with Vanilla Classic French Bread; Lemon Poppy Seed Muffins; Southern Buttercream and Raspberries; New York-Style Cheesecake Biscuits. Bonus Recipes: 100% Whole-Wheat Loaf Bread; with Assorted Toppings; Angel Food Cake; Chocolate Rosemary Focaccia; Blueberry Scones. Soufflés with Crème Anglaise. Bonus Recipe: Individual Almond Pound Cakes. For more information about Viking University: Baking Classics, including pricing, visit vikingcookingschool.com. 08 & family kids, teens Cooking is cool! KIDS,TEENS & FAMILY [ Learn what’s hot and what’s not in our Teens Camp: Hot Cooking Trends.] TEENS DESIGNER COOKIE WORKSHOP: F U N W ITH FONDANT Hands-On • 3 hr $59 Let your imagination run wild as you use rolled fondant to turn ordinary sugar cookies into delightfully whimsical edible art. Decorate a pair of flip-flops, swimming trunks, surf boards – or a beach ball! We’ll have all sorts of summer-inspired shapes freshly baked and ready for decorating. You won’t believe how easy it is to learn the basics for rolled fondant and royal icing decorating. Watch as these cookies transform from the simple to the sublime – right before your eyes! These show-stopping cookies are perfect for gift giving or for eating yourself! TEENS ONE-DAY CULINARY BASICS Hands-On • 4 hr $99 Teens begin a lifetime of culinary adventures with just four hours of fundamentals. Students start the day with kitchen safety, sanitation and knife skills. Then they get hands-on experience grilling, sautéing, and making soups, stocks and soufflés. Wow! MENU Homemade Vegetable Soup; Sautéed Breast of Chicken Stuffed with Fresh Herbs and Mozzarella (and other variations); Asian Marinated Grilled Fish; Basmati Rice Pilaf; Green Beans with Caramelized Shallot Vinaigrette; Individual Chocolate Soufflés. Sample Recipe: Chicken Stock. PASTA PARTY FOR FAMILIES Hands-On • 3 hr $59 In this high-energy workshop, students make home- made pasta dough from scratch. Then, using a few simple techniques, students roll, shape and cook the pasta with assorted sauces. At the end of class, we’ll throw down a red-and-white checkered table- cloth, play some Pavarotti and enjoy our lavish Italian feast. Too much fun to miss! MENU Basic Pasta Dough; Pasta with Sausage and Mushroom Tomato Sauce; Cheese Ravioli in Herbed Cream Sauce; Garlic Bread. Sample Recipes: Caesar Salad; Homemade Croutons; Chocolate Gelato.
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