2010 Culinary Program October, November, December

Cookie SwapS Whoopie Pies Cook your way to a New Year’s Celebration new Viking Kitchen! (See page 33 for VIKING REWARDS details.) 02 Have a holly, jolly dinner party. holiday

HOLIDAY [ Learn how to wow your guests with a Crown Roast of Lamb in our Holiday Dinner Party. ]

For a complete listing of all holiday classes offered, please visit vikingcookingschool.com. TURKEY WORKSHOP Hands-On • 5 hr $135 Brine, truss, season and roast the ultimate holiday bird. Receive coaching on what type and size of turkey to select; then learn how to season and roast it. We’ll even give you tips for reheating and making the most of those seemingly endless leftovers. This technique intensive hands-on workshop is designed for the greenest rookie to the most seasoned professional.

MENU Ultimate Holiday Turkey with Roasted Shallot Thyme Butter; Savory Mushroom Bread Pudding; French-Style Green Beans; Bacon, Corn and Green Onion Scones; Honey-Roasted Mashed Sweet Potatoes; Cranberry Apple Crumble.

NEW! NEW YEAR’S CELEBRATION Hands-On • 3 hr $109 This year, as revelers reach a fevered pitch at crowded New Year’s parties, we’ll set off fireworks in our own kitchen by creating and feasting on an oh-so-decadent menu. Why wait until midnight to celebrate the New Year? We’ll pop the Champagne and count down early with deliriously fun party favors and a toast to Auld Lang Syne.

MENU Mixed Salad Greens with Candied Apples, Pecans and Mini Grilled Brie Sandwiches; Chateaubriand (Center Cut Beef Tenderloin for Two) with Béarnaise; Prosciutto-Wrapped Shrimp; Broccoli Boursin Gratin; Chocolate Crème Brûlée with Fresh Raspberries. Sample Recipes: Toasted Almond Crab Dip, Parsley Potatoes.

HOLIDAY FOOD AND WINE PAIRING Demonstration • 2.5 hr $79 Traditional holiday fare presents the ultimate in food and wine pairing challenges. If you’re up for the challenge, we have just the class for you. First, we’ll taste and evaluate two distinct styles of wine along with a sampling of each course of our delicious holiday dinner. Then, we’ll talk about what makes these wines work so well.

MENU Appetizer: Hot Crab and Brie Dip with Lemon Pepper Toast Points paired with Napa Valley Chardonnay and Brut Champagne (or Sparkling Wine). Soup: Roasted Pumpkin Bisque with Pumpernickel Croutons paired with Brut Champagne (or Sparkling Wine) and Riesling. Entrée: Holiday Turkey with Spiced Cranberry Zinfandel Sauce; Apple Sausage Stuffing; and Green Beans with Roasted Shallot Vinaigrette paired with Riesling and Zinfandel. : Sweet Potato with Praline Pecan Crust paired with Pedro Ximénez and Tawny Port. 04 Super sweet treats! holiday

HOLIDAY [ Prepare the perfect pumpkin pie in our Holiday Pies Workshop.]

For a complete listing of all holiday classes offered, please visit vikingcookingschool.com. AROUND-THE-WORLD COOKIE SWAP Hands-On • 3 hr $89 By far our most popular class of the season, everyone loves making holiday cookies. Bake classic cookies from around the world; then decorate assorted sugar cookies with whimsical decoratifs and brightly colored icings, sprinkles and sugar crystals. Students leave with an assortment of freshly baked cookies to share with family and friends.

MENU French Sablés Korova; Scottish Brown Sugar Pecan Shortbread; Mexican Wedding ; All- American Chocolate Peanut Butter “Truffles”; Austrian Linzer Cookies; Hand-Decorated Holiday Cookies. Sample Recipes: Sugar Cookies; Royal Icing.

HOLIDAY SWEETS WORKSHOP Hands-On • 3 hr $89 Making special sweets to share with family and friends is one of the great pleasures of the holiday season. For many, it is an eagerly anticipated, long- standing tradition. In our dazzling workshop, you’ll prepare holiday favorites to please every palate. At the end of class, you’ll take home a charming assort- ment of holiday sweets, delightfully packaged for holiday gifting.

MENU White Hot Chocolate with Dark Chocolate- Covered Homemade Marshmallows; Cranberry Bliss Bars; Scones with Maple Glaze; Butter Toffee Almonds. Sample Recipe: Pumpkin Bread with Vanilla Cream Cheese Filling.

CANDY WORKSHOP Hands-On • 3 hr $89 Homemade candy has always been a special treat, either given as a holiday gift or presented in colorful tins for serving drop-in guests. This year, bring back the tradition of candy making in your own home. In this decadent workshop, learn all the tips and techniques you need for making your childhood favorites, including barks, brittles, clusters and fudge. At the end of class, you’ll take home a small box of goodies, delightfully packaged for holiday gifting. Now that’s a sweet deal!

MENU Double Chocolate Peppermint Bark; Caramel Pecan Clusters (Turtles); Butter Nut Brittle; White Chocolate Cherry Fudge. 06 Cooking is cool! & family kids, teens

KIDS,TEENS & Family [ Create memories to last a lifetime in our Workshop.] Edible Ornaments workshop Hands-On • 3 hr $59 In this delightful family workshop, kids develop creativity and decorating skills while creating memories that will last forever. Children of all ages enjoy making and decorating show-stopping stained glass and gingerbread cookies. Your imagination will run wild as you work with colorful sparkling sugars, edible glitter, royal icing and decoratifs. Leave with exquisite edible ornaments that are much too pretty to eat, all packaged for holiday gifting.

MENU Hand-Decorated Gingerbread Cookie Ornaments; Stained-Glass Sugar Cookie Ornaments.

NEW! Kids COOKIE SWAP NEW! TEENS COOKIE SWAP Hands-On • 3 hr $59 Making (and eating) special sweet treats is one of the great pleasures of the holiday season. For many, it is an eagerly anticipated, longstanding tradition. Now, by popular demand, we are offering a unique kids and teens version of our best-selling holiday class - the beloved cookie swap! Enjoy making and baking super cool cookies; then decorate an assortment of fun, holiday-themed sugar cookies. Students leave with a box full of freshly baked cookies to share with family and friends and a packet of tried-and-true recipes to add to their repertoire.

MENU Hand-Decorated Holiday Sugar Cookies; Ooey-Gooey Chocolate Chunk Cookies; Peanut Butter Cookies Your Way (made with your choice of Reese’s® Peanut Butter Cups, Reese’s® Pieces, White Chocolate Chips or Peanut Brittle); Sparkled Gingerbread Crinkles; Raspberry Crumble Bars. Sample Recipes: Sugar Cookies; Royal Icing.

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. It’s the ultimate culinary crash course!

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.

For a complete listing of our Kids, Teens and Family classes, please visit vikingcookingschool.com. Viking Uiv ersity:

[ 08 viking university Gourmet training For acomplete listingofourKids, T classes, pleasevisit vikingcookingschool.com. for the teencook.

TEENS

eens andFamily ]

Viking University: TEENS (VU: Teens) Hands-On• $375 If your teen is interested in becoming a chef – or just wants to cook cool food – our exciting Viking University series will expand their culinary knowledge in just five 3-hour sessions. Working in our sleek, professional Viking kitchens, students discover tips, techniques and taste profiles relevant to the teen cooking enthusiast. Throughout the series, students receive guidance from our skilled Viking chefs while developing a fulfilling and useful hobby, expanding their palate, and embarking on a lifetime of success in the kitchen. Our Viking University students learn everything they need to know to become a great cook including how recipes may be used as a guide to create uniquely delicious dishes. Watch your child’s self esteem soar as they wow family and friends with impressive, flavorful meals prepared right at home. Graduates of this intense, hands-on experience leave with increased culinary confidence, knowledge and creativity. Viking University:Teens – it’s the ultimate gourmet training for the teen cook.

GENERAL SKILLS LEARNED: Identifying culinary utensils and

equipment; learning about kitchen safety and sanitation; reading

and following a recipe; preparing mise en place; identifying and

measuring ingredients; seasoning like a pro; working as a team;

developing creativity through cooking; applying math and science

skills to cooking; improving nutrition awareness; grilling; searing;

roasting; sautéing; baking; boiling; broiling; working with yeast

dough; preparing soups and sauces; making custard.

Teen Classics I: Breakfast Cookery Teen Classics IV: Steakhouse MENU Blueberry Muffins; Two-Egg Omelets with Assorted MENU Broccoli Cheese Soup; Grilled Steaks with Fillings; Glazed Pork Tenderloin; Shirley’s Feather-Light Worcestershire Butter; Creamy Mashed Potatoes; Little ; Hash Brown Casserole. Bonus Recipes: Spicy Hot Chocolate Cakes. Sample Recipe: Chopped Salad Brown Sugar Bacon; Sunshine Smoothies; Cinnamon with Ranch Dressing. Bonus Recipes: French Onion Soup; Apple Scones with Maple Glaze; Seasonal Fruit Kebabs Oven-Roasted Asparagus; Twice-Baked Potatoes. with Honey-Lime Yogurt Dipping Sauce. Teen Classics V: Party Food Teen Classics II: Comfort Food MENU Pizzette Margherita (Little Pizzas with Tomatoes, MENU Oven-Fried Chicken; Homemade Macaroni Basil and Mozzarella); Tiny Shrimp Tacos; Super Sliders; and Cheese; Sautéed Green Beans (with Variations); Vanilla Vanilla . Sample Recipe: Queso Dip Homemade Vanilla Ice Cream. Bonus Recipes: Mama’s and Chips. Bonus Recipes: Hot Crab and Artichoke Dip Pot Roast; Spaghetti and Meatballs; Skillet Cornbread; with French Bread Croutons; Spicy Bacon-Wrapped Viking University: Fresh Seasonal Fruit Cobbler. Grilled Shrimp; Hummus; Pico de Gallo.

Teen Classics III: Casual Dinner TEENS MENU Sizzling Sautéed Shrimp; Three Cheese Lasagna; Herbed Garlic Bread; The Ultimate Chocolate Chip Cookies. Sample Recipe: Caesar Salad. Bonus Recipes: Fettuccine with Quick Alfredo Sauce; Classic Roasted Chicken; Dry-Rubbed Barbecue Beef Shish Kebabs; Seafood Pasta. 10 Viking University hands-on • $599

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 Perfect Mashed Potatoes; Steamed Broccoli Blanc. Sample Recipe: Boiled Jasmine Rice. (or Asparagus) with Hollandaise Sauce; Pasta with Marinara Sauce and Shaved Pecorino Romano; Poached Pears; Crème Anglaise. Sample Recipe: Old Viking Classics V: Fashioned Pot Roast. Grilling and Broiling MENU Grilled New York Strips; Cabernet Butter (with variations); Broiled Rosemary Chicken; Grilled Vegetables with Basil and Asiago Cheese; Miso-Glazed ; Grilled Garlic Bread; Mixed Greens with Blue Cheese, Candied Pine Nuts and Lemon-Basil Vinaigrette.

For more information about Viking University, please visit vikingcookingschool.com. 12 Viking University 2 (VU:2) hands-on • $599

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 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 Recipes: Apple Turkey Sausage; Mushroom and Asparagus First VU Strata; Poached Eggs; Balsamic Bloody Marys.

then Advanced Viking Classics iI: Vegetable Cookery MENU Eggplant and Roasted Red Pepper Terrine; Individual VU:2! Spinach Soufflés; Sautéed Green Beans (with variations); Glazed Carrots (with variations); Braised 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, please 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- 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. 14 Viking University: Baking Classics hands-on • $499

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 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; ; Chocolate Rosemary Focaccia; Blueberry Scones. Soufflés with Crème Anglaise. Bonus Recipes: Individual Almond Pound Cakes; Italian Vanilla Buttercream.

For more information about Viking University: Baking Classics, please visit vikingcookingschool.com. 16 Everything you need to entertain - except the guest list! entertaining

Entertaining

[ Let the good times roll with Seafood Gumbo in our French Quarter Feast class.]

For a complete listing of our Entertaining classes, please visit vikingcookingschool.com. Champagne Brunch Hands-On • 3 hr $89 Prepare decadent dishes ahead of time for an elegant Champagne brunch. Our uniquely delicious do-ahead recipes are guaranteed crowd-pleasers, and the savory is an absolute showstopper. After tasting these memorable dishes, people will be begging for the recipes. Perfect for any celebratory occasion!

MENU Smoked Salmon Cheesecake; Mushroom and Asparagus Strata; Rosemary Orange-Glazed Pork Tenderloin; Shirley’s Feather-Light Biscuits; Spicy Brown Sugar Bacon. Sample Recipe: Mini Berry Crumb Cakes with Streusel Topping. Bonus Recipes: Celebration Champagne Cocktails; Basil Balsamic Bloody Marys.

casual cocktail party Hands-On • 3 hr $89 Simple but sublime, you’ll finesse your party with grace and ease with these exciting, nearly effortless recipes. After cooking up our charming cocktail fare, we’ll set the buffet table and have our own cocktail party. Too much fun to miss!

MENU Marinated Feta Bruschetta; Mint-Marinated Lamb Kebabs with Yogurt Dip; Jalapeño Citrus- Glazed Shrimp; Phyllo Chess Tartlets. Sample Recipe: Homemade Potato Chips with Blue Cheese, Green Onions and Black Pepper. Bonus Recipes: Apple Martinis; Chocolate Martinis.

Winter D inner PARTY Hands-On • 3 hr $109 .Gather your special circle of friends for an enchanted evening of food and fun. This sophisticated menu is ideal for guests lending a hand in the kitchen while spending some memorable moments together. But, if you prefer to run the show alone, much of the menu may be made ahead of time, allowing you to spend more time enjoying your guests.

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 . 18 Pizza and pasta and pastries – oh my! dough & dessert

dough & dessert [Bake ruby just like Grandma in our Classic Cakes class.]

For a complete listing of our Baking, Pastry, Pizza and Pasta classes, please visit vikingcookingschool.com. New! Macarons and Whoopie Pies Hands-On • 3 hr $89 Macaron mania is sweeping the nation! The New York Times has declared the macaron “a threat to dethrone the .” Unlike the gooey coconut macaroon, French macarons are delicate, button- size, melt-in-your mouth cookies made in a variety of decadent flavors and a rainbow of colors. Its American counterpart, the Whoopie Pie, was chosen as one of the Top 10 Food Trends for 2010 by Epicurious. Although less refined, these popular sweet treats are selling out daily at high-end gourmet stores around the world. If you’re dying to know what everyone is oohing and ahhing about, find out first-hand in this new cutting-edge class. Students leave with a lovely box of macarons and some wicked whoopie pies.

MENU Assorted Macarons; Classic Whoopie Pies; Chocolate Peanut Butter Whoopie Pies. Bonus Recipes: Pumpkin Whoopie Pies; Red Velvet Whoopie Pies.

Pasta Workshop Hands-On • 3 hr $79 There’s nothing like the taste of fresh pasta. Learn to make homemade pasta from a few staple ingredients using a few simple techniques; then create pasta dishes celebrating the flavors of the season.

MENU Basic Pasta Dough; Herbed Pasta with Red Wine and Mushrooms; Pumpkin Ravioli with Sage Butter; Goat Cheese Tortellini with Tomato Concassé.

cupcakes and Hands-On • 5 hr $135 Two of the hottest trends in pastry today are cupcakes that taste as good as they look and itty bitty cake balls. If you’re unfamiliar with cake balls, just imagine your choice of cake rolled into a bite-size ball and then coated with chocolate – much like a truffle. One bite of pure heaven! In our fun-filled five-hour workshop, learn how to make, bake and decorate cupcakes with buttercream, cream cheese icing, marzipan and dough & rolled fondant. Then learn to make cake balls in all your favorite flavors. Perfect for gifting – or for serving dessert at your next cocktail party! [Bake ruby Red Velvet Cake just like MENU Carmel Apple Cupcakes with Cream Cheese Icing; Caribbean Cupcakes; Decadent Chocolate Fudge Cupcakes; Mint Chocolate Chip Grandma in our Classic Cakes class.] Cake Balls; Red Velvet Cake Balls; Balls. Bonus Recipe: Balls. 20 Now that’s amore! date night

Date night [ Indulge in Strawberries and Cream-Filled Crêpes in our Date Night: Romantic Dinner class.] DATE NIGHT: CANDLELIGHT DINNER Hands-On • 3 hr $109 An enchanted evening of gourmet delights awaits you! Work side-by-side in the kitchen with your special someone, then sit down together to enjoy an amazing candlelight dinner. Or, come by yourself to learn how to recreate the perfect, romantic candlelight dinner at home for the one you love.

MENU Lamb Chop “Lollipops” on Baby Spinach Salad with Raspberry and Caramelized Shallot Vinaigrette; Lobster and Wild Mushroom Risotto; Prosciutto- Wrapped Asparagus; Petite Cheese Course: Herb-Crusted Goat Cheese “Truffles,” Gorgonzola Dolce on Sliced and Aged Cheddar on Candied Apple Slices; Individual Trifles. Sample Recipe: Almond .

NEW! DATE NIGHT: FRENCH DINNER Hands-On • 3 hr $109 Need a little help impressing your date? Well we don’t have roving musicians or a view of Notre Dame, but we will prepare the same French classics that people are willing to fly across the ocean to experience. On your romantic culinary date night, you’ll enjoy an unforgettable evening learning to prepare sumptuous food with your special someone. Or, show your loved one that you care by preparing our romantic menu at home with your new-found cooking skills. And you thought food this good only existed in Paris.

MENU Coquilles St. Jacques (Gratinéed Sea Scallops); Steak au Poivre (Peppercorn-Crusted Filet Mignon with Flambéed Cognac Sauce); Garlic Roasted Potatoes; Chocolate Crêpes with Fresh Raspberries and Grand Marnier Crème Chantilly. Sample Recipe: French Green Salad.

DATE NIGHT: GOURMET DELIGHT Hands-On • 3 hr $119 When the occasion calls for a romantic, unforgettable meal, we have the perfect menu for you. Filet mignon and loads of fresh seafood highlight this lavish, gourmet feast. Join us for a fun, informative evening cooking with your special someone – it’s a night great way to spend time together while expanding Date your culinary expertise.

MENU Individual Lobster Pot Pies; Grilled Caesar Salad; Porcini-Crusted Filet Mignon and Jumbo Crab-Stuffed Shrimp with Champagne Butter Sauce. Sample Recipe: Coconut with Raspberry Lime Curd.

For a complete listing of our Date Night classes, please visit vikingcookingschool.com. 22 steakhouse

steakhouse [ Enjoy Bacon-Wrapped Sea Scallops in our Chicago Steakhouse class.]

For a complete listing of our Steakhouse classes, please visit vikingcookingschool.com. 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.

Japanese STEAKHOUSE Hands-On • 3 hr $89 Once you know the “secret” ingredients and understand the cooking methods used by Japanese steakhouses, you’ll be able to recreate the atmosphere of a high-energy Japanese steakhouse right in your own home. Along with dazzling side dishes, we’ll provide the recipes for succulent steak and shrimp that are so good, your guests won’t even mind if you don’t slice, dice and flip them onto their plates!

MENU Steakhouse Salad with Creamy Ginger Dressing; Teppanyaki Shrimp Flambé with Yoshi’s Special Sauce; Hibachi Steak with Fresh Vegetables and Mustard Sauce; Japanese Fried Rice. Sample Recipes: Edamame; Tangerine Sorbet.

French STEAKHOUSE Hands-On • 3 hr $99 Many countries enjoy a thriving steakhouse tradition. In France, homey bistro-style dishes are paired with lovely French wines in a warm, cozy atmosphere. In this workshop, hanger steak, a very beefy, very juicy, tender cut of meat is served with crispy fries for the ultimate European-style steakhouse experience. And the pièce de résistance – a gorgeous chocolate soufflé served hot out of the oven with creamy custard sauce.

MENU Grilled Hanger Steak with Red Wine Demi- Glace; Matchstick Potatoes (Pommes Allumettes); Frisée Salad with Crispy Bacon and Poached Eggs; Chocolate Soufflé with Grand Marnier Crème Anglaise. 24 A percentage of 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

[ R oll your own ravioli in our Girls’ Night Out: In Rome class.] 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.

GIRLS’ NIGHT OUT: IN LITTLE HAVANA Hands-On • 3 hr $89 Little Havana, a muy caliente neighborhood in Miami, is the hotbed of Cuban culture in America. Cutting edge art galleries and unique storefronts happily reside side-by-side with hand-rolled cigar shops and quaint Cuban restaurants. A rich and varied cuisine, Cuban food is a delightful mixture of Caribbean, Spanish and African influences. So mambo on over with “the girls” for ice-cold minty mojitos - and the hottest cooking class in town!

MENU Cuban Salad with Crunchy Croutons and Lemon Garlic Vinaigrette; Arroz con Pollo (Chicken with Yellow Rice); Cuban Black Beans; (amazingly moist and decadent cake). Bonus Recipe: Mojitos.

GIRLS’ NIGHT OUT: In Paris Hands-On • 3 hr $99 Everyone loves Paris – the “City of Light.” Travel to the ultimate European food city to discover new twists on French classics. Laugh and learn with your girlfriends in this lively, fun-filled workshop. We’ll keep the Champagne on ice!

MENU Caramelized Sweet Onion and Goat Cheese Tartlets with Fresh Herb Salad; Pan-Roasted Baby Lamb Chops with Apricot Jus; Individual Chocolate Soufflés with Strawberry Sauce. Sample Recipes: [ R oll your own ravioli in our Berry Champagne Cocktails; Matchstick Potatoes (Pommes Allumettes). Girls’ Night Out: In Rome class.] For a complete listing of our Girls’ Night Out classes, please visit vikingcookingschool.com. 26 around the world

Around the World [ Prepare exotic, exquisite Pad Thai in our Thai Dinner Party class.]

For a complete listing of our Around the World classes, please visit vikingcookingschool.com. New! One-day Italian Culinary Basics Hands-On • 5 hr $135 Italy is a country of many distinctive regions with individualized cooking styles, techniques and ingredients. The common thread that weaves these regions together is an undying passion for authentic Italian food and a reverence for simple yet skilled cooking. Considered by many to be the finest in the world, Italian food is straightforward fare made with fresh, well-chosen ingredients. Although no one class could ever encapsulate the cuisine of a country so diverse, we’ve selected a sampling of our favorites. Enjoy Lemon Shrimp Bruschetta as you arrive, then spend the next few hours learning about the unique culinary traditions of this amazing country. After indulging in our skillfully prepared Italian feast, we’ll end the class with homemade Chocolate Biscotti served with decadent Italian custard gelato.

MENU Polenta with Wild Mushrooms; Tuscan- Style Beefsteak for Two (Bistecca alla Fiorentina); Homemade Pasta with Gorgonzola Sauce; Sautéed Spinach with Pine Nuts; Shaved Fennel and Orange Salad; Chocolate Biscotti. Sample Recipes: Lemon Shrimp Bruschetta; Zabaglione Gelato. Bonus Recipes: Romaine and Radicchio Salad with Shaved Pecorino Romano; Tiramisu.

OKTOBERFEST Hands-On • 3 hr $89 Pretzels, polka and parades! It’s Oktoberfest, the world’s largest public festival in the world, where Bavarian culture is celebrated in great style. Each year, the mayor of Munich kicks off the festival by tapping the first keg of Oktoberfest beer. What follows is an unbridled celebration of German food, beer and music. Prepare classically delicious German dishes with a modern twist in this delightful workshop.

MENU Homemade Soft Pretzels; Wild Mushroom and Spinach Strudel; Grilled German Sausages with Caramelized Onions and Mustard; Black Forest Chocolate Cupcakes. Sample Recipe: Bavarian Beer Cheese Spread.

FRENCH diNner party the World Hands-On • 3 hr $99 Around Decadent Beef Wellington is perfect for a dinner party, as it can be assembled ahead and baked just before serving. In this technique-intensive workshop, [ Prepare exotic, exquisite discover the secret to perfect soups, soufflés and mousse – then sit down to enjoy your très chic French Pad Thai in our feast. Vive la France! Thai Dinner Party class. MENU French Onion Soup with Croutons; Spinach ] Soufflé; Individual Beef Wellingtons; Béarnaise Sauce; White Chocolate Mousse with Raspberry Coulis. Bonus Recipe: Potato-Stuffed Mushrooms. 28

Get back to basics! culinary basics

CULINARY BASICS [ Master the basics such as Old Fashioned Pot Roast in our Three-Day Culinary Basics workshop.]

For a complete listing of our Culinary Basics classes, please visit vikingcookingschool.com. Homemade soups workshop Hands-On • 3 hr $89 Perfectly prepared soups start with some basic classical French techniques – and a little bit of love. Learn chefs’ secrets for taking shortcuts without sacrificing quality. Then learn to soups like a pro, elevating your soups to a whole new level.

MENU Homemade Vegetable Soup; Roasted Butternut Squash Soup with Pancetta and Fried Sage; Shrimp Bisque with Crunchy Leek Garnish. Sample Recipes: Cream of Broccoli Soup with Lemon-Pepper Croutons; Chicken Stock.

homemade sauces workshop Hands-On • 3 hr $89 A well-made sauce should enhance – never mask – the flavors of a dish. In our exciting sauce-centric workshop, you’ll prepare five sauces, both classical and contemporary – and learn how to vary these to suit your own tastes. Once you have mastered the basic techniques for these sauces, you’ll be able to prepare any number of variations to complement meat, fish and poultry dishes. Learn how Hollandaise quickly and easily becomes Sauce Béarnaise. Or, transform Alfredo into the perfect cream sauce. You can even make ice cream from Crème Anglaise – the possibilities are endless!

MENU Grilled Shrimp Skewers with Two Sauces: Bloody Mary Cocktail Sauce and Chive Beurre Blanc; Seared Breast of Chicken with Shallot-Mushroom Pan Sauce; Fettuccine with Quick Alfredo Sauce; Broccoli Crowns with Hollandaise Sauce; The Season’s Best Bread Pudding with Crème Anglaise. Sample Recipe: Crudités with Basil Aïoli.

RECIPE Caramelized Onion and White Bean Dip

Serves 6 1. Heat 2 tablespoons olive oil in a medium sauté pan over medium 4 tablespoons extra-virgin olive oil, divided heat; add onions, then reduce heat to medium-low. Cook, stirring [ Master the basics such as 1 medium yellow onion, sliced often, until golden brown and caramelized, about 30 minutes. Set 1 (15-ounce) can cannellini beans, drained aside to cool. Old Fashioned Pot Roast in our 2 tablespoons lemon juice, or to taste 1 tablespoon chopped parsley 2. Pulse beans in a food processor until coarsely chopped. Add caramelized onions and puree. With machine running, add Three-Day Culinary Basics workshop. 1 teaspoon chopped rosemary ] remaining olive oil, lemon juice and herbs through feed tube. 1 teaspoon chopped thyme Salt and black pepper, to taste 3. Season to taste with salt, pepper and lemon juice. Serve with chips Chips or crackers, as accompaniment or crackers. 30 Cook smart and eat well. smart cooking

Smart cooking [ Discover anti-aging foods such as Cherry-Oat Country Bread in our Stop the Clock Cuisine class.]

For a complete listing of our our Smart Cooking classes, please visit vikingcookingschool.com. FISH COOKERY 1 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 understand 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 Recipe: Italian White Bean Salad.

Superfoods Workshop Hands-On • 3 hr $89 “Superfoods” are fresh, whole foods that are high in nutrients and rich in antioxidants. These powerful foods provide you with more energy and protection against disease than all other foods. Some examples include: blueberries, greens, tomatoes, beans, nuts and fish – all easy-to-find, delicious foods available at your local grocery store. Explore healthful cuisines from around the world, and learn how to incorporate more of these superfoods into your regular diet.

MENU Avocado Temaki Rolls with Wasabi Miso Dipping Sauce; Maple Sweet Potato Fries; Seared [ Discover anti-aging foods such as Black Cod with Kaffir Lime Coconut Broth; Asian Greens with Shiitakes; Blueberry Lemon Crisp with Cherry-Oat Country Bread in our Dark Chocolate Squares. Sample Recipes: White Bean Caramelized Onion Dip with Vegetable Stop the Clock Cuisine class.] Chips; Brown Sushi Rice; Pomegranate Refreshers. 32 Class [ different typesoflearning.

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

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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.

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New! Coffee Maker Available September 2010 at select Viking Cooking School locations • Exclusive Sure-Temp™ brewing system to ensure the proper brewing temperature • Cup select to brew 4 to12 cups • Programmable display with clock • 12-cup thermal stainless steel carafe • Removable water reservoir and brew basket • Permanent stainless steel coffee filter • Brew Break™ allows the user to pour the first cup of coffee without the wait Retail $299.95 custom Induction Range

30% off saucepans Available at select Viking Cooking School locations • Exclusive 7-ply conducts heat faster and evenly • 18/10 stainless steel on cooking and exterior surface • Comfortable stay-cool vent handle • Domed lid • Ideal for all cooktops

(Offer valid 9/1/10 –12/1/10)

1.5 QT Retail $154.95 SALE $108.95 2.0 QT Retail $179.95 SALE $124.95 3.0 QT Retail $199.95 SALE $139.95 4.5 QT Retail $259.95 SALE $179.95

For a complete listing of Viking major appliance & culinary product dealers visit vikingrange.com. vikingcookingschool.com

We are proud to have these partners! Postmaster: Please deliver between August 25–27, 2010 August 25–27, between Please deliver Postmaster: iking Cooking School V 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 Atlantic City Franklin 3002 Seward Hwy 777 Harrah’s Boulevard 230 Franklin Road, Building 13 (907) 276-0111 (800) 242-7724 (615) 599-9617

GEORGIA Fairfield Memphis Atlanta 4 Sperry Road 1215 Ridgeway Road, Suite 101 1745 Peachtree Street NE (973) 244-1580 (866) 673-5741 (404) 745-9064 Peapack-Gladstone TEXAS 2 Main Street ILLINOIS Dallas (908) 901-9500 Glenview 4531 McKinney Ave 1140 North Milwaukee Avenue (214) 217-2818 (847) 350-0705 NEW YORK Garden City Houston/The Woodlands 835 Franklin Ave 24 Waterway Ave, Suite 125 MISSISSIPPI (516) 877-1010 (281) 203-5608 Greenwood 325 C Howard Street (662) 451-6750 OHIO UTAH Cleveland Salt Lake City Ridgeland 24703 Cedar Road 2233 South 300 East 1107 Highland Colony Pkwy, (216) 381-2100 (801) 464-0113 Suite 115 (601) 898-8345 PENNSYLVANIA Bryn Mawr One Town Place, Suite 100 (610) 526-9020

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