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 CU LINARY 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. Bonus Recipe: Spinach Pasta (and other variations).

For a complete listing of our Kids, Teens and Family classes, please visit vikingcookingschool.com. 10 Become master of the grill! grilling

Grilling [ Prepare rustic, simple foods in our Italian Grill Workshop.]

For a complete listing of our Grilling classes, please visit vikingcookingschool.com. Mediterranean Grill Hands-On • 3 hr $99 The people of the Mediterranean are known for their effusive hospitality, joy for life and passion for food. The simple, robust cuisine of the 15 sun-splashed countries that border the Mediterranean Sea weaves a common thread throughout the region. Fresh, seasonal seafood, vegetables, grains and legumes are prepared with healthful olive oil, garlic, herbs and citrus. Grilling is the cooking method of choice. And, the happy side effect of following a delicious Mediterranean-style diet is a strong heart, fit body and long life.

MENU Mediterranean Grilled Shrimp with White Bean Hummus; Turkish Chicken Kebabs over Tabouli Salad with Grilled Sweet Peppers; Greek Lamb Loin Chops with Fresh Mint and Garlic. Sample Recipes: Baba Ghanouj with Grilled Pita Bread; Zabaglione Gelato. Bonus Recipe: Quick White Beans.

Grilling Workshop Hands-On • 3 hr $89 Become master of the grill as you learn proper techniques for both smoking and grilling. Discover how to create juicy, tender, flavorful cuts of meat and perfectly grilled fruits and vegetables using both direct and indirect heat. Sign up today and take your grilling to a whole new level.

MENU Wasabi Plum-Glazed Shrimp Skewers with Bacon; Smoke-Roasted Spatchcocked Chicken; Tuscan Grilled Vegetable Platter; Grill-Roasted Corn and Sweet Potato Salad; Piña Colada- Grilled Pineapple. Sample Recipe: Homemade Grilling classes conducted indoors or outdoors Macadamia Nut Ice Cream. depending upon weather and teaching facility. RULES OF THE GRILL Grilling 1. Preheat the grill, and keep it hot. 2. Clean the grill grates thoroughly before putting food on them. [ Prepare rustic, simple foods 3. After cleaning the grates, oil them well. in our Italian Grill Workshop.] 4. If your grill is equipped with a drip tray, clean it after each time you grill. 5. To combat flare-ups, keep a small spray bottle or water pistol filled with water near the grill.

6. When cooking over high heat, use long-handled barbecue utensils.

7. For accuracy, use a meat thermometer to test doneness. 12 culinary basics

Get back to basics!

CULINARY BASICS [ Prepare both classical and contemporary sauces in our Homemade Sauces Workshop.]

For a complete listing of our Culinary Basics classes, please visit vikingcookingschool.com. Barbecue Basics Hands-On • 5 hr $135 In our smokin’ hot barbecue boot camp, discover tried-and-true tips and techniques for preparing the grill, regulating the heat, smoking, grilling – and the dying art of low-and-slow, fork-tender barbecue. Cook like a pit master as you learn the basic principles for both indoor and outdoor barbecue; then, learn to prepare uniquely delicious, people-pleasing side dishes. Whether you’re a tailgate warrior, a backyard grillmeister – or just enjoy the “Q” – this class is for you.

MENU Fall-Off-The-Bone Baby-Back Ribs with Tangy Mop Sauce; Low-and-Slow Pulled Pork with Traditional Vinegar Sauce; Real Deal Barbecued Chicken; Carolina Coleslaw; Roasted Yukon Gold Potato Salad; Cast Iron Skillet Bacon Cheese Grits; Pit Master’s Fire & Spice Dry Rub; Kentucky Bourbon Barbecue Glaze; Apple Brown Betty. Sample Recipes: Luau Grill Beans; Homemade Butter Pecan Ice Cream. (Class may be conducted either indoors or outdoors depending on the weather and the individual teaching kitchen facility.)

ONE-Day Culinary Basics Hands-On • 5 hr $135 In just one day, develop the expertise that experienced cooks use to create your favorite dishes. After a full day of slicing, dicing, cooking and baking, students sit down to enjoy the fruits of their labor.

MENU Chicken Stock; Homemade Vegetable Soup; Sautéed Breast of Chicken Stuffed with Fresh Herbs and Mozzarella (and other variations); Asian-Marinated Grilled Fish; Basmati Rice Pilaf; Green Beans with Caramelized Shallot Vinaigrette; Chocolate Soufflés.

RECIPE Mediterranean Shrimp Skewers Serves 4

1 [ Prepare both classical and ⁄3 cup extra-virgin olive oil 1. Whisk together first 4 ingredients to make marinade; season with salt and pepper. 2 to 3 cloves garlic, minced 2. Peel and devein shrimp leaving tails intact. Thread onto wooden skewers that contemporary sauces in our 1 tablespoon sweet paprika have been soaked in water. Place shrimp skewers in zip-top bag; add marinade. 1 medium lemon, zest and juice 3. Remove shrimp from bag after 15 minutes; discard marinade. Sprinkle shrimp Homemade Sauces Workshop.] Salt and pepper, to taste with herbs, and season with salt and pepper. 20 jumbo shrimp (21/25 count) 4. Preheat grill to medium-high; clean and oil grates. Grill shrimp until just cooked 2 teaspoons chopped oregano through, about 2 minutes per side. Serve warm or at room temperature. 1 tablespoon chopped parsley 14 Cook smart and eat well. smart cooking

Smart cooking [ Learn to eat with the seasons in our From Farm To Table class.]

For a complete listing of our our Smart Cooking classes, please visit vikingcookingschool.com. FISH COOKERY Hands-On • 3 hr $99 Are you intimidated at the thought of cooking fish at home? Well, don’t let your fears get the better of you. After taking our fish cookery class, you’ll under- stand all the tools, tips and techniques needed to conquer your fear of fish forever. From grilling and searing to steaming and sautéing, you’ll be cooking fish like a pro in no time!

MENU Asian Grilled Tuna Burgers with Wasabi Mayo and Crunchy Slaw; Pan-Seared Fish with Assorted Toppings: Shallot Chardonnay Butter, Black Bean Avocado Salsa and Citrus-Herb Vinaigrette; Crispy Sautéed Fish with Jumbo Lump Crab Rémoulade; Fish Cooked in Parchment Paper (Poisson en Papillote). Bonus Recipe: Lemon-Basil Sorbet.

FISH COOKERY 2 Hands-On • 3 hr $99 Does fish always seem to taste better when eaten at your favorite restaurant? In this fish cookery master class, learn contemporary techniques and recipes for recreating restaurant-quality seafood dishes in your own home.

MENU Tuscan-Style Grilled Ahi Tuna on Rosemary Skewers; Potato and Chive-Crusted Striped Bass with Lemon Beurre Blanc; Prosciutto-Wrapped Grouper Stuffed with Sun-Dried Tomatoes; Salt- Baked Whole Snapper with Fresh Herbs and Olive Oil; Hot-Smoked Salmon with Cucumber Crème Fraîche. Sample Recipes: Italian White Bean Salad, Seasonal Greens with Champagne Vinaigrette.

SUSTAINA BLE SEAFOOD W ORKSHO P Hands-On • 3 hr $99 These days, it’s tough to know which fish and shellfish are fresh, wholesome and eco-friendly. In this exciting workshop, we’ll prepare spectacular seafood dishes from around the world that you’ll love making at home. We’ll talk about the importance of buying seafood from sustainable sources and provide recommendations on which seafood to buy (or avoid) in your area. After defining the meaning of “sustainable seafood,” we’ll share some thoughts about how we can each become “stewards” of our oceans.

MENU Grilled Fish Tacos with Pepitas and Lime Crema; Wild King Salmon with Ginger Miso Glaze; Yellowfin Tuna Carpaccio; Italian Shellfish Stew (Brodetto di Mare) with Garlic Ciabatta Bread. Sample Recipes: Smoked Catfish Pâté; Salsa Fresca; Toasted Sesame Crisps. Bonus Recipe: Lemon Sorbet with Dark Chocolate Mint Squares. Everything 16 you need to entertain – except the guest list. entertaining

Entertaining

[ Welcome spring by serving your guests a symphony for the senses in our Spring Fling Cocktail Party.]

For a complete listing of our Entertaining classes, please visit vikingcookingschool.com. French Quarter Feast Hands-On • 3 hr $99 The unofficial motto for the city of New Orleans is Laissez les bon temps rouler, “Let the good times roll!” When visiting the food capital of the world, the unwritten rule is “Eat, drink, and be merry.” So tap your toes to the lively beat of zydeco while enjoying the uniquely delicious cuisine of deep bayou country. This is one feast you won’t forget!

MENU Seafood Gumbo; Crawfish Pies; Cajun Red Beans and Rice with Smoked Sausage; Mini Muffulettas with Homemade Olive Salad. Sample Recipe: Bread Pudding with Whiskey Sauce. Bonus Recipe: Hurricanes.

ITALIAN ALFRESCO DINNER PARTY Hands-On • 3 hr $89 Everything tastes better when you eat it outdoors, and no one enjoys dining alfresco quite as much as the Italians. At the first sign of warm weather and until the evenings turn cool, Italians savor delightful food and wine while watching the world go by. Bring the flavors of Italy into your own backyard with this special menu designed for eating outdoors with family and friends.

MENU Bruschetta with Marinated Fresh Mozzarella; Angel Hair Pasta with Homemade Pesto; Grilled Seafood Skewers with Lemon; Asparagus with Prosciutto. Sample Recipe: Panna Cotta with Fresh Berries. Bonus Recipe: Frozen Bellinis.

Southern’ cookin’ Hands-On • 3 hr $79 .You don’t have to live in the South to appreciate soulful Southern cookin’. In this highly requested workshop, we’ll teach you how to create traditional Southern food from the heart. Skillet cornbread, fried chicken, homemade banana pudding … if you haven’t tasted the real thing, don’t miss out on one of life’s simplest pleasures. If you know what we’re talkin’ about … we’ll see you in class.

MENU Best-Ever Crispy Fried Chicken and Gravy; Perfect Mashed Potatoes; Slow-Cooked Southern Greens; Skillet Cornbread; Homemade Banana Puddin’. Sample Recipes: Cheese Straws; Sweet Tea. 18 dough & dessert

dough & dessert [Make, bake and decorate cupcakes in our Cupcakes and Cake Balls class.]

For a complete listing of our Baking, Pastry, Pizza and Pasta classes, please visit vikingcookingschool.com. Cake Decorating Hands-On • 5 hr $135 We’ll stimulate your creativity as you develop basic cake-decorating skills for piping borders, mounds, rosettes, leaves, shells and scrolls. Leave with your expertly decorated basket-weave cake ready for serving at home and recipes for making more. (Price of class includes a cake-decorating kit.)

PIZZA WORKSHOP Hands-On • 3 hr $79 Starting out as poor man’s flat bread in 18th-century Naples, pizza has since been elevated to ethereal heights. Considered one of Italy’s greatest gifts to America, as a nation we happily consume over three billion pizzas per year. With the right ingredients, tools and techniques, you can make fresh homemade pizzas right in your own home that rival the best pizzerias in Naples. Learn how a cool rise followed by intense heat produces the perfect pie. At the end of class, we’ll play some Pavarotti and have our own pizza party. Ciao!

MENU Basic Pizza Dough; Whole-Wheat Pizza Dough; White Pizza with Chicken and Broccoli; Four Cheese Pizza with Assorted Gourmet Toppings; Dessert Pizza with Almond Cream, White Chocolate and Berries. Sample Recipe: Oven-Roasted Tomato Pizza Sauce.

Pies and Tarts Workshop Hands-On • 3 hr $89 Store-bought pies and tarts will never possess the freshness, flavor or natural beauty of those baked at home. In addition to mastering the dying art of preparing perfect pie pastry, you will learn to roll and cut pie dough, repair cracks and tears, prevent burnt edges and create elegant decorations such as fluted crusts and lattice tops. You’ll never fear making homemade pies again after proudly producing your dough & own 9-inch apple pie and an individual fresh fruit tart dessert in this exclusive workshop. MENU Lattice-Topped Fresh Apple Pie; Fresh [Make, bake and decorate cupcakes in Seasonal Fruit Tart with Lemon Curd; Short Flaky Pastry; Sweet Short Pastry (Pâte Sucrée). our Cupcakes and Cake Balls class.] Bonus Recipes: Caramel Walnut Ice Cream; Crunchy Caramel-Coated Walnuts; Cream Short Pastry. 20 date night

Date night [ Prepare dishes from some of the most romantic restaurants in New York in our Date Night: In The City class.]

For a complete listing of our Date Night classes, please visit vikingcookingschool.com. DATE NIGHT: A DInner to Remember Hands-On • 3 hr $99 This gorgeous menu promises to thrill you with deliciously decadent dishes such as crabcakes, shrimp, beef tenderloin and crème brûlée. Now that’s a dinner to remember!

MENU Baby Spinach Salad with Crispy Prosciutto and Sour Cherry Vinaigrette; Triple Thrill: Jumbo Lump “Breadless” Crabcake with Avocado Salsa, Fantail Shrimp, and Sliced Beef Tenderloin with Champagne Aïoli; Classic Crème Brûlée. Sample Recipe: Smoked Salmon Canapés.

Date Night: Romantic Dinner Hands-On • 3 hr $109 If the way to someone’s heart is through the stomach, then this class will have your loved one right where you want them – in the kitchen! Enjoy an entertaining, enlightening evening preparing the perfect romantic meal with your special someone. Our recipes all look impressive and taste divine, so you are bound to make them over and over again as a couple. After enjoying our fabulous gourmet feast, we’ll end the night with fresh strawberries and cream crêpes drizzled generously with warm dark chocolate sauce. Ooh la la!

MENU Wild Mushroom and Brie Beggar’s Purses; Mixed Greens with Bacon, Apples and Red Wine Vinaigrette; Pan-Seared Beef Tenderloin with Sweet Potato-Crusted Scallops and Lemon-Pepper Beurre Blanc; Grilled Asparagus; Strawberries and Cream- Filled Crêpes with Warm Chocolate Sauce.

DATE NIGHT: IN SICILY Hands-On • 3 hr $89 Looking for something different to do on your next big night out? Escape to Sicily, a multicultural island rich with art, history and a passion for great food. Known as “the place where the mountains meet night the sea,” Sicily draws you in with the warmth and Date openness of its people. Without ever leaving the cooking class, spend an evening cooking, eating, laughing and learning – Italian-style.

MENU Roasted Red Pepper Bruschetta with Homemade Fresh Mozzarella; Spaghetti alla Norma; Grilled Radicchio and Endive Salad with Balsamico and Shaved Pecorino; Mocha Semifreddo for Two with Coffee Crème Anglaise. Sample Recipe: Chocolate Almond Gelato. 22 steakhouse

steakhouse [ Discover the “secret” ingredients and cooking methods used by Japanese steakhouses in our Japanese Steakhouse class.] classic STEAKHOUSE Hands-On • 3 hr $99 With this elegant, Sinatra-esque steakhouse menu, familiar dishes are redefined to include deliciously unexpected presentations. Enjoy the pleasures of good food, good wine and good company while creating classic steakhouse recipes with a contemporary twist.

MENU Mushroom Caps Stuffed with Crab Imperial; Bacon-Wrapped Filet Mignon with Béarnaise; Oven- Roasted Asparagus; Twice-Baked Tall Potatoes; Iceberg Wedge with Homemade Blue Cheese Dressing; Bananas Foster.

STEAKHOUSE workshop Hands-On • 3 hr $109 America enjoys a long, enduring love affair with steak. Juicy sizzling cuts of beef along with decadent steakhouse side dishes are all the rage. Considered the ultimate comfort food, steak is luxurious, yet familiar. Discover how to re-create your favorite steakhouse recipes at home in this dynamic workshop.

MENU Shula’s Steak House’s Barbecued Shrimp; Ruth’s Chris Steak House’s Warm Peppered Tenderloin Salad; Emeril’s Delmonico’s Dry-Aged Rib-Eye; Saltgrass Steakhouse’s Garlic Mashed Potatoes; Roasted Asparagus; Emeril’s Essence Creole Seasoning (Bayou Blast); Morton’s of Chicago’s World Famous Hot Chocolate Cake. Sample Recipe: Emeril’s Worcestershire Sauce.

CHICAGO STEAKHOUSE Hands-On • 3 hr $109 As you enter one of Chicago’s historical, world renowned steakhouses, you’ll half expect to see Ol’ Blue Eyes tipping his fedora – or a mob boss asking for his usual table in the corner. Well, you won’t see Frank Sinatra or Al Capone, but you will experience prime aged steaks like you’ve never had before. Prepare popular dishes featured in the Windy City’s most beloved steakhouses. Then, sit down to enjoy a fabulous Chicago-style steak- house feast.

MENU Bacon-Wrapped Sea Scallops with Apricot Sauce; Chopped Salad with Avocados, Bacon, Blue Cheese and Dijon Vinaigrette; Chicago-Style Bone-In Rib-Eyes; Sautéed Spinach and Mushrooms; Hash Brown Potatoes. Sample Recipes: Horseradish Cream Sauce; Windy City’s Banana Cream Tarts.

For a complete listing of our Steakhouse classes, please visit vikingcookingschool.com. A percentage of 24 the tuition for all Girls’ Night Out classes will be donated to the National Breast Cancer Foundation. *In participating stores girls’ night out

girls’ night out [ Laugh and learn with your girlfriends in our Girls’ Night Out: in Little Havana class.]

For a complete listing of our Girls’ Night Out classes, please visit vikingcookingschool.com. GIRLS’ NIGHT OUT: IN ROME Hands-On • 3 hr $89 There is nothing like the energy of Rome at night – people strolling through the floodlit piazzas, or dining at quaint, family-owned outdoor cafes. Experience this ancient capital city and the Italian joy of life by exploring its foods – steeped in tradition yet modern in its purity of flavors. We’ll end the evening with oh-so- decadent Tartufo – the Eternal City’s answer to death-by-chocolate.

MENU Marinated Roasted Red Peppers and Olives; Homemade Spinach and Ricotta Ravioli with Tomato- Pancetta Butter; Veal Scaloppini with Prosciutto and Sage (Saltimbocca alla Romana). Sample Recipes: Chocolate Gelato with Cherries Rolled in Chocolate (Tartufo); Sparkling Wine with Fresh Strawberry Purée (Rossini Cocktails).

GIRLS’ NIGHT OUT: The Greek Isles Hands-On • 3 hr $99 The Mediterranean tradition of sharing small plates of colorful, flavorful food over great conversation and a spirited libation is one of the hottest dining trends in America. In Spain, these little snacks are known as tapas, while in Greece, these bite-size treats are known as meze. From little plates of olives to miniature meatballs, meze are fun, robustly flavored tidbits typically enjoyed with ouzo, the classic Greek apéritif. Travel with your girlfriends to the “Greek isles” for an evening of laughing, learning and lingering over our masterful meze menu. Opa!

MENU Savory Spinach Pies (Spanakopitas); Shrimp Baked with Tomatoes and Feta (Garides Saganaki); Tiny Greek Meatballs (Keftedakia); Stuffed Grape Leaves with Lamb and Fresh Mint (Dolmades). Sample Recipes: Greek Yogurt and Cucumber Dip (Tzatziki); Sweet Phyllo Pastry with Nuts and Honey (Baklava).

GIRLS’ NIGHT OUT: The Islands Hands-On • 3 hr $89 Escape to “the islands” with your girlfriends to learn hot new cooking tips and techniques for preparing an irresistible Caribbean feast. Relax, unwind and indulge your passions for great food and fun – island style.

MENU Jamaican Jerk Chicken Skewers; Tamarind- Glazed Grilled Shrimp; Crisp Salad Greens with Macadamia Nuts and Mango-Mint Vinaigrette; White Chocolate Banana Tart with Caramel Sauce. Sample Recipe: Plantain Chips with Black Bean “Hummus.” Bonus Recipe: Mango Margaritas. 26

around around the world

Around the World

[ Bring your amigos for bueno food and fun in our Cinco de Mayo class.] Sushi Workshop Hands-On • 3 hr $99 Enjoy an authentic Japanese edible art form that is both healthful and delicious. Learn just how fun, fast and easy rolling sushi can be as we teach you four fabulous techniques with variations.

MENU Hand-Pressed Sushi with Shrimp, Smoked Salmon, Tuna and Eel (Nigiri Sushi); Inside-Out California Rolls (Uramaki Sushi); Spicy Tuna Rolls and Cucumber Rolls (Hosomaki); Hand Rolls (Temaki). Sample Recipes: Sushi Rice (Sushi-Meshi); Miso Soup; Salt and Pepper Edamame.

Parisian Dinner Party Hands-On • 3 hr $99 Thousands of people flock to Paris each year to visit the Eiffel Tower, the Louvre or the Arc de Triomphe. But the best reason to visit the stunning capital of France is to experience the city’s unbridled celebration of food. Learn classical French techniques while you create our special Parisian menu.

MENU Tournedos of Beef with Champagne Sauce; Dauphinois Potatoes; Oven-Roasted Asparagus; Chocolate Mousse for Two (Mousse au Chocolat pour Deux); Raspberry Sauce; Tuile Cups. Sample Recipe: Brie en Brioche.

Thai taste Explosions Hands-On • 3 hr $89 Thailand is known as “The Land of Smiles,” where people happily exist in a culture where elephants share the road with high-speed cars and temples reside side-by-side with high-rise hotels. And after tasting Thai food, you’ll know what everyone is smiling about! In this stimulating workshop, prepare a highly distinctive Thai menu that boldly explodes on the palate. Master tricky Thai techniques for rolling light and crisp spring rolls, cooking in banana leaves, and a Thai chef’s secret to making perfect Around the World curry every time! MENU Thai Spring Rolls with Sweet-and-Sour Dipping Sauce; Chicken Satay with Peanut Sauce; Banana Leaf-Wrapped Snapper with Thai Red [ Bring your amigos for Curry Sauce. Sample Recipes: Thai Cucumber Salad; Steamed Jasmine Rice; Thai Iced Tea; Lemon bueno food and fun in Ginger Sorbet. our Cinco de Mayo class.] For a complete listing of our Around the World classes, please visit vikingcookingschool.com. 28

The Essential cooking Series (EcS) Demonstration • 2 hr

12-week series – $419 Single class – $49

Sign up for the full series and save $169. SPECIAL DISCOUNT PRICING Begin any time, and don’t worry if you miss a class – Any two Essentials classes – $80 you can make it up the next time it is offered! Any three Essentials classes – $120 essential cooking series

ECS 1: STOCKS ECS 4: BREADS AND PIZZA Learn to create rich, aromatic stocks that will become the Learn the techniques and the chemistry behind foundation for all your cooking. breadmaking so that you can create crusty breads and pizzas at home. Your family will love you for it! MENU Chicken Stock; Veal Stock; Risotto with Fresh Asparagus; Bonus Recipe: Vegetable Stock. MENU Rosemary Focaccia; Whole-Wheat Pizza with Smoked Chicken, Pesto and Goat Cheese; Basic White ECS 2: SOUPS AND SAUCES Bread. Sample Recipe: Cinnamon Rolls. Soups and sauces distinguish a cook as an expert; we’ve taken the mystery out of making them perfectly! ECS 5: GRILLING, BROILING AND SMOKING MENU Basic White Sauce (Sauce Béchamel); Baked Pasta Learn to marinate, smoke, create perfect grill marks and test with Cheese Sauce (Penne Al Forno); Wild Mushroom Soup for doneness. Become master of the grill! (Velouté à la Forestière); Basic Brown Sauce; Roasted Pork Tenderloin with Sauce Madeira. Bonus Recipe: Veloute. MENU Portobello Mushroom Burgers with Roasted Garlic Aïoli; Broiled Rosemary Chicken; Grilled Strip Steaks with ECS 3: CLASSICAL AND CONTEMPORARY Green Peppercorn Butter. SAUCES Vinaigrettes, coulis, pan sauces and more. Discover ECS 6: ROASTING AND BAKING classical and contemporary sauces you’ll make at Discover an effortless, healthful technique for delicious, home over and over again. beautifully browned foods.

MENU Broccoli with Hollandaise; Pasta with Red Pepper MENU Classic Roasted Chicken with Herbed Pan Gravy; Coulis; Mixed Salad Greens with Balsamic Vinaigrette; Roasted Vegetables; Eggplant Gratin. Chicken Marsala. The Essential Cooking Series [ Master cooking techniques in 12 short weeks.]

ECS 7: SOUFFLÉS ECS 10: SWEET AND SAVORY PASTRIES Learn to make surprisingly simple but elegant sweet and Quick and easy tips for making pie pastry for any occasion. savory soufflés. You’ll never buy pre-made pie dough again!

MENU Grand Marnier Soufflé with Crème Anglaise; MENU Plain Short Pastry; Cream Short Pastry; Meat Spinach and Cheese Soufflé; Chocolate Soufflé with Warm Turnover; Seasonal Fruit Tart; Tarte Tatin. Raspberry Sauce. ECS 11: BRAISING ECS 8: SAUTÉING AND FRYING Slow cooking for maximum flavor. The original “make-it- Sautéed, stir-fried, pan-fried or deep-fried, we’ll take the fear ahead” cooking technique, as the dish only gets better the out of frying with these quick and easy dishes. next day.

MENU Hazelnut-Crusted Chicken with Wine Sauce; MENU Lamb Cacciatore with Pasta; Braised Chicken with Vegetable Stir-Fry; Pan-Fried Fish with Cornmeal Crust; 40 Cloves of Garlic; Braised Bitter Greens. Pommes Frites with Roasted Red Pepper Aïoli; Basic Mayonnaise. Bonus Recipe: Tartar Sauce. ECS 12: CAKES Learn to bake, frost and slice different types of cakes. Then ECS 9: STEAMING, POACHING AND BOILING celebrate – it’s graduation day! Infuse flavor and moisture with a minimal loss of vitamins and minerals. Deceivingly delicious! MENU Old-Fashioned Chocolate Layer Cake; Angel Food Cake with Raspberry Coulis; Key Lime Cheesecake MENU Poached Salmon with Lemon-Caper Beurre with Hazelnut Crust; Basic Custard for Ice Cream (Crème Blanc; Steamed Dumplings with Sesame Soy Dipping Anglaise); Vanilla Bean Ice Cream. Souce; Fresh Seasonal Fruit Poached in Wine; Pasta Primavera Salad.

For a complete listing of all Viking Cooking School classes offered, please visit vikingcookingschool.com. 30 wine & cheese

Wine & Cheese [ L earn how drinking wine in moderation can lead to better health and a longer life in our Superfoods Wine Dinner.]

For a complete listing of our Wine & Cheese classes, please visit vikingcookingschool.com. CHEESE AND WINE TASTING Demonstration • 2.5 hr $89 Explore the fascinating world of cheese and wine – and how they can be a match made in heaven. Learn all about various types of cheese categorized by texture, milk type and flavor. Then discover the secret to purchasing, storing and serving both fresh and aged cheeses. Through both tasting and discussion, we’ll teach you all the basic principles for successful cheese and wine pairings. You’ll be amazed how well triple cream cheeses pair with sparkling wines, and how well, despite what you may have heard, white wines pair with countless cheeses. We’ll sample some classic combinations such as great big reds with blues as well as some contemporary, artisanal cheeses paired with up-and- coming varietals.

MENU Premium cheeses from around the world; premium wines from around the world.

FOOD AND WINE PAIRING: NAPA VALLEY STYLE Demonstration • 2.5 hr $89 Swirl, sniff, sip and savor the world’s most intriguing beverage. Learn innovative tasting and evaluation techniques for pairing the bounty of California with your favorite Napa wines. In just a couple of hours, you’ll develop a better understanding of how to select the perfect wine for any dish and the dynamics behind matching the flavors.

MENU Artisanal California Chèvre with Fresh Herbs on Olive Oil Crostini – Sauvignon Blanc; Pan-Seared Sea Scallops with Lemon Brown Butter – Chardonnay; Wild Mushrooms a la Bourguignon – Pinot Noir; Roasted Rack of Lamb – Zinfandel and Cabernet Sauvignon; Mini Phyllo Chess Tartlets – Napa Valley Sparkling Wine.

CHEESE 101 Hands-On • 3 hr $99 In our Cheese 101 class, you’ll learn all about the various types of cheese categorized by texture, milk type and flavor. Then, through tasting and discussion, we’ll teach you all the basic principles for evaluating various premium cheeses and the accompaniments that pair best with them. We’ll also make fresh mozzarella and ricotta during class – and, if you haven’t tried fresh mozzarella while it’s still slightly warm in the center – you are in for a treat!

MENU Premium Cheese Tasting; Homemade Fresh Mozzarella; Homemade Fresh Ricotta. Sample Recipes: Marinated Bocconcini; Cheesecake “Truffles.” 32 Class [ different typesoflearning.

Different styles of classes for for classes of styles Different class styles & viking rewards Hands-On Workshops Demonstration C wineoryourcomplete mealwith choice ofbeverage. Each workshop concludes with a generous sampling of the dishes prepared in the class,smallgroupa andtypically classmatesof learn cookinga you techniques cutlery, actuallyby and cookware preparing appliances, menutheitems. professional Viking finest the using and instructor an with fun for everyone! superfun part –cooking the food, making it look beautiful on the plate, and eating it! High-octane theclassroom, everything is neatly sliced, diced and measured out for you. All that’s left to do Best is the fine food. Eitherway, you’ll enjoy pursuing your culinary passions in afirst class environment – and of course,than ourregular hands-on classes. Sitback,relax andobservejoinfororin hands-on - instruction. size format. Enjoy one-on-one attention and in-depth discussion with your instructor for only $10 more many techniques being demonstrated. Throughout class, participate in tastings of key ingredients key of tastings in the participate of class, Throughout one demonstrated. with being chef techniques the many assist to opportunity the of perk added the with seat front-row a Enjoy interactive! and educational, entertaining are – Classes Demonstration Interactive answeredquestions by Viking’s professional instructors. culinary fabulousfoods while enjoying aglass of wine (or your choice of beverage) and having all of format your interactive encourages relaxed, informative This dish. discussions each tohelp you for prepare procedures thedishes step-by-step with confidence providing at home. while Taste menu the T hef’s workshops Class aredynamic,of non-stop 1½-hour hands-on classes.you walkAsinto able classes are taught in one of our state of the art teaching kitchens in a reduced class styles Classes give you an opportunity to get your hands dirty. Working closely lo suet t lan y acig h instructor watching prepare the by learn students to allow are madenortastedinclass. neither BONUS RECIPES BONUS SAMPLE RECIPES EarlyBird local store for details. Certain* class formats and/or wine notoffered inall locations. Contact your provided inclass. students to the is recipe each of sampling a However, made. not are before 5p.m. Friday through Monday held workshops select of prices both worlds!both of best the Truly dish. delectable each for tips entertaining and professionaltechniqueslearn plating - isn’t enough that excitinganfoodpairing.*well asandifwine as as And Specials

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Start earning points today by signing-up for a Viking Cooking School class.

Earn one Viking Rewards point for every dollar you spend on a Viking Cooking

School class. Points may be redeemed (1 point = 1 dollar) for any Viking major

appliance up to 15% off the retail price.

Take advantage of this special opportunity to save on Viking major appliances and

have access to special cooking class offers and events for Viking Rewards members

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For more information about Viking Rewards contact us at

[email protected] or call 601.898.2778.

vikingcookingschool.com Built-In Refrigerationbestinitsclass. Ion Cool Quiet of line burners. complete a and offers Viking broilers as kitchen the to crucial as bit every is Refrigeration The Ul Refrigeration QuietCool Viking with tremendous storage capacity.storage tremendous with performance dedicated deliver units all-freezer and all-refrigerator the while Side-by-side and bottom-mount models present an array of convenient options design. and features exceptional with kitchen high-performance the complement 34 • OdorEliminator Additional features include: • Thebestwarranty intheindustry andservicecalls • PlasmaCluster • SuperClog-Resistant • 15%-20%noisereduction makesthesenewmodelsthe quietesteverproduced byViking

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. Viking CULINARY PRODUCTS

Hand Mixer Professional Series

• Heavy duty 250 watt motor for mixing anything from egg whites to cookie dough. • Extra long 5’ power cord allows freedom to move around the countertop and the easy-wind cord storage provides storage for the power cord while the unit is not in use. • Ergonomic handle design provides maximum comfort while mixing. • Stainless steel flat beaters and wire beaters offer options for mixing. • Dishwasher safe standard accessories (flat and wire beaters). • Product Dimensions: 3.5” (8.9cm) W x 6.75” (17.1 cm) H x 7.5” (19.1) D • Three-year full warranty against manufacturing defects. manual 5-speed Retail $79.95 Digital 9-Speed Retail $99.95

Hand Blender Professional Series

• Powerful 300 watt motor for pureeing soups, crushing ice, whipping meringues, blending smoothies, and more. • Easy to use two speed pulse control features automatic shut-off for safety. • Extra long 5’ power cord allows freedom to move around the countertop. • Ergonomic no-slip grip handle design. • Accessories included are stainless steel blending attachment, stainless steel whisk, and 35-ounce no-slip mixing cup with lid. • Product Dimensions:15.4” (39.1cm) H x 2.6” (6.6cm) D • One year full warranty against manufacturer defects. • For a limited time enjoy the 3 cup chopper attachment FREE (retail value $30) and make quick work of nuts, herbs, and vegetables. Offer valid: 1/2/10-5/9/10 Hand Blender + Chopper attachment Regular Retail $150 Promotional Retail $120 You save $30!

For a complete listing of Viking major appliance & culinary product dealers visit vikingrange.com. PAID PRSRT STD PERMIT 4398 U.S. POSTAGE vikingcookingschool.com TN NASHVILLE

We are proud to have these partners! Postmaster: Please deliver between February 24-26, 2010 February 24-26, between Please deliver Postmaster: Viking Cooking School Suite 203 1107 Highland Colony Parkway, Ridgeland, MS 39157

886 CANNERY ROW, MONTEREY, CALIFORNIA 93940-1023 831-648-4880 WWW.MONTEREYBAYAQUARIUM.ORG

[ Enroll online at vikingcookingschool.com. For specific class dates and times, view the calendar online at vikingcookingschool.com, or call your local Viking Cooking School. ]

Viking Cooking School Locations

ALASKA NEW JERSEY TENNESSEE Anchorage Fairfield Franklin 3002 Seward Hwy 4 Sperry Road 230 Franklin Road, Building 13 (907) 276-0111 (973) 244-1580 (615) 599-9617

GEORGIA Peapack-Gladstone Memphis Atlanta 2 Main Street 1215 Ridgeway Road, Suite 101 1745 Peachtree Road NE (908) 901-9500 (866) 673-5741 (404) 745-9064 NEW YORK TEXAS ILLINOIS Garden City Dallas Glenview 835 Franklin Ave 4531 McKinney Ave 1140 North Milwaukee Avenue (516) 877-1010 (214) 217-2818 (847) 350-0705 OHIO Houston/The Woodlands 24 Waterway Ave MISSISSIPPI Cleveland (281) 203-5608 Greenwood 24703 Cedar Road 325 C Howard Street (216) 381-2100 (662) 451-6750 UTAH PENNSYLVANIA Salt Lake City Ridgeland Bryn Mawr 2233 South 300 East 1107 Highland Colony Pkwy, One Town Place, Suite 100 (801) 464-0113 Suite 115 (610) 526-9020 (601) 898-8345

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