DOCSLIB.ORG

Something Different. MINNEAPOLIS COMMUNITY

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Something Different. MINNEAPOLIS COMMUNITY MINNEAPOLIS COMMUNITY EDUCATION Discoversomething different. ADULT ENRICHMENT CLASSES WINTER 2017 Turn snow season into KNOW season WOODWORKING • AFRICAN-AMERICAN ART HISTORY • CAST IRON COOKERY CAJUN DANCE • PICKLEBALL • INDONESIAN MARTIAL ARTS +600 MORE Register now for ❆ classes starting Jan. 30 mplscommunityed.com mce Minneapolis Community Education New Discoveries Can’t-miss classes this season Magical Ice Luminaries Get creative with the cold 1 and start glowing this season. 2 PAGE 33 “Tin Chef” Cook Off Compete for culinary champion or see things sizzle from the sidelines. PAGE 19 Triple Threat Workout 4 Tackle three different 3 techniques to elevate your exercise experience. Russian Gems: PAGE 45 The Faberge Tour Explore a Faberge exhibit to discover the history and value of these fine works. 5 PAGE 58 Inside This Issue This Inside Android App Development Take your technical skills to the next level as you create an app from start to finish. PAGE 11 Inside This Issue… Arts & Entertainment Adults 55+ (continued) Arts & Crafts ........................................ 30 Creative Activities ................................ 58 Life & Learning Dance .................................................. 36 Defensive Driving 55+ ......................... 56 Academic Enrichment ........................... 4 Music & Performance .......................... 38 Elder Enrichment ................................. 57 Business & Consumer/Real Estate ......... 6 Photography ........................................ 39 55+ Fitness/Health Talks...................... 59 Computers & Technology .................... 11 55+ Trips & Tours ................................. 62 Personal Development ........................ 13 Health & Fitness Trips, Tours & Special Events ............... 14 Aquatics ............................................... 42 Youth & Family Exercise & Fitness ................................ 43 Family .................................................. 64 Hobbies & Skills Health & Wellness ............................... 46 Parenting/Teens & Youth ..................... 65 Cooking ............................................... 16 Sports & Recreation ............................. 49 Youth & Family Swimming ................... 66 Hobby & Leisure .................................. 20 Yoga & Mind/Body .............................. 50 Home & Garden .................................. 23 Additional Information Languages ........................................... 25 Adults 55+ Teaching CE Classes ............................ 68 Adventures in Learning ....................... 54 Class Locations .................................... 69 Armchair Travel .................................... 55 Registration Forms & Information ....... 70 2 WINTER 2017 Minneapolis Community Education Adult Enrichment www.mplscommunityed.com Life & Learning Whether you want to brush up on existing knowledge or delve into new territory, we can help you expand your awareness of everything from finances to documentary films and so much more. American Indian History & Culture Through Videos View and discuss such topics as Indian boarding schools, civil rights, culture, music and dance, legends, code talkers in American wars, the Indian Health Service, Leonard Peltier, and Ancient Americans. Student input will determine the topics covered. Southwest 7 Mondays Jan 30-Mar 20 6:30-8:30 pm $52 American Indian History & Culture Examine stereotypes, cultural areas, linguistic areas, ways of life, traditional and modern government, Academic Enrichment pre-Columbian cultures and civilizations, and more. Receive an NEW | African American NEW | African American overview of history since 1492, and Art History: The First Art History: The Art of discuss the Columbian Exchange, Professional Artists Protest Yesterday, Today famous Native people, arts, dance Examine the journey and art of & Tomorrow and music. several black individuals born into Artists have the unique privilege of South 7 Tuesdays the circumstances of 18th- and creating visual response to events Jan 31-Mar 14 6:30-8:30 pm 19th-century America who became and circumstances that sometimes $52 professional visual artists in spite have no counterpart in spoken of societal barriers. Artists include language. They can create the cultural Art Collections Joshua Johnson, Robert Scott vocabulary to interpret acts that cause of the Twin Cities Duncanson, Mary Edmonia Lewis unspeakable pain. Examine the art Life & Learning Life Explore some of the key pieces of and more. across various historical periods, art and architecture you can see in Henry 1 Wednesday and look at movements like Afro- the public art collections of the Twin Feb 8 6:30-8:30 pm Futurism. Cities. This class will help you become $18 Henry 1 Wednesday more knowledgeable about the many Feb 15 6:30-8:30 pm great cultural resources available for $18 your appreciation and enjoyment. Which Class Level Pratt 1 Tuesday Should I Take? NEW | African American Mar 14 6:30-8:30 pm $18 Community Education classes are Art History: Contemporary organized by levels, 1 through 5. Art—Who is Hot Now? If you are new to a subject or it There is a myriad of interesting has been a number of years since work being created in contemporary you last studied, start with a class art. Join us as we take a look at the followed by “1.” If you’ve taken art and careers of 20 artists getting a Community Education class recognition today. recently, proceed to the next level. 1 Wednesday Classes do not follow a standard Henry Feb 22 6:30-8:30 pm curriculum, so a Level 2 class at $18 one site may differ from Level 2 at another. If you have questions, please call the class site directly Enjoy studying artists? Become (See page 69 for list of sites). one yourself with our arts and crafts classes on pages 30–36. 4 WINTER 2017 Minneapolis Community Education Adult Enrichment mplscommunityed.com NEW | Gidinawenidimin Writing: Creative Writing (We Are All Related): Pablo Picasso once said, “Every child The Seven Generations is an artist. The problem is how & The Seven Grandfather to remain an artist once he grows Teachings up.” Engage your inner child writer. Listen to a presentation of the Come and enjoy writing time! Here, traditional teachings of the you’ll explore creative writing in a Anishinaabeg as a means of supportive and positive environment. developing interconnectedness The instructor will have a wide variety and interdependence. The seven of writing prompts to encourage grandfather teachings, the sacred students to write. Exercises are meant law of the Anishinaabeg, show us to be fun and playful to encourage how to lead “Minobimaadiziwin” you to explore and to write! This is a a life without contradiction or creative class to inspire and support conflict, a life of peace and balance. one another as writers — it will not Writing: Memoir Learn the historical context for the 7 be critique-based. All ages welcome! & Narrative Writing Generations in Anishinaabe (Ojibwe) Waite Park 4 Saturdays Writing about your own life can be culture and the connection to the Mar 4-Mar 25 10 am-noon rewarding — and there are many Anishinaabemowin language. $34 forms your material can take: memoir, short story, online blog, performance Pratt 1 Wednesday monologue and more. In this all-levels Mar 1 7-8:30 pm Writing: Developing a $18 class, find the heart of a personal Creative Writing Habit story, decide what needs to be told, Develop your writing habit in this work with specificity and detail, and fun, creative writing class. Explore & Learning Life Shakespeare 101 develop your unique voice. On the your creativity through a variety of Experience a crash course in last day, take a field trip to Story Club writing prompts. Be inspired to write Shakespeare as we cover two plays: Minneapolis and have the option of in a supportive creative environment. “King Lear” and “Henry V.” There performing your work. will also be some discussion of Take steps to becoming the writer you Shakespearean poetry as well as a want to be. Open to creative writers Jefferson 6 Thursdays on all levels. Bring paper, a pen and a Feb 9-Mar 23 6:30-8:30 pm little history on Elizabethan England No class Feb 23 $28 to help students better understand laptop, if you have one. the times in which Shakespeare lived. Northeast 6 Mondays Class fee includes a copy of each play. Feb 13-Mar 20 6:30-8:30 pm Writing: Write It! $46 Whatever’s in your head, just Write Pratt 6 Tuesdays It! Organize your memories, craft Jan 31-Mar 7 6:30-8:30 pm a short story or start a blog. Gather $58 NEW | Writing: Intuitive Writing with others to exercise your writing Studies show that the most effective abilities in four stimulating sessions. Wonderland Park way to connect with our deeper self Henry 4 Mondays on Lake Street is through writing by hand. More Feb 27-Mar 20 6:30-8:30 pm In 1905, Wonderland Park offered the than journaling but less than therapy, $34 public the chance to do everything intuitive writing is an accessible from ride one of the world’s finest process that you can learn and then carousels to witness amazing, Writing Workshop: practice on your own. Explore a death-defying acts. The park also Creative Fiction different theme each week, learning featured prematurely born infants Discover the productive habits of a how the brain works and exercising on display in electric incubators. writer. Learn the magic of revision, it through guided writings. Leave this presentation with a deeper improve your writing with dynamic understanding of America’s
Load more

Recommended publications
  • It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic
    And thank you for the support! A zine is about the here and now. As I am typing this we are seven months into the pandemic. The restaurant has been open for a bit, mostly for delivery. We have a little outdoor seating, in the form of a few hijacked parking spots out front. There are tables up and down the block and people don’t mind much. That’s how things are now. The city is allowing some indoor dining, but we won’t be doing that any time soon. But let’s go back a few decades for the back back story... Since the 80s, I’ve been cooking vegan food in Brooklyn as a way to bring people together. In the form of feminist potlucks or hosting brunches at any of the two dozen apartments I’ve lived in all over the borough. Feeding people in the park through volunteer organizations, or at fur-free Friday in the 90s. Even just cooking some latkes for my family at Hannukah. Really, any opportunity to serve people vegan food and I’m in. So having a vegan restaurant in Brooklyn, just a few blocks from where my grandfather grew up actually, was a natural culmination of passion, community and a sense of duty. A few years ago, when I was well into my forties, I was lucky enough to partner with Sara and Erica, whose family also has had ties to the neighborhood for decades and who also just want everyone to eat vegan. Well, great! A meal is born..
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • Full Curriculum Overview
    COOKING WITH CURIOSITY ion 1 and Nick Lee COOKING WITH CURIOSITY This curriculum is written with sixth- to ninth-grade students in mind. However, all of the lessons are easily adaptable for younger students. To adapt for earlier grades, we suggest integrating more synchronous learning and guiding students through the lessons. The curriculum is intended to be taught sequentially, starting with unit one and ending with the final project in unit four. However, each lesson and unit can be taught on its own. All lessons are written to a student audience and can be completed asynchronously with teacher supports. Curriculum Goals The goals of this curriculum are to introduce students to cooking skills and reflection practices so that they can cook confidently on their own terms. Skill development lessons and choice-based recipes encourage personalized learning. Lessons include space for students to apply those skills to personal food histories and stories. Ideally, students will walk away from these lessons with practical kitchen skills, a curiosity-driven approach to food, and a deepened connection to the dishes and recipes that are meaningful to them and their family members. Essential Questions • How might learning new skills in the kitchen encourage students to question expectations of perfection, allowing students to let themselves make mistakes and experiment? • How might skills-based kitchen lessons teach students to experiment and cook on our own terms? • How might cooking create a deeper relationship with the past—connecting food histories and family traditions and stories—and what foods are meaningful to each student? Guiding Principles The curriculum is centered on three guiding principles that support learning in the kitchen.
    [Show full text]
  • Appendix G: Produce Yield Ranking Tool Produce Yield Ranking Tool
    52 CONTENTS APPENDIX G: PRODUCE YIELD RANKING TOOL PRODUCE YIELD RANKING TOOL 5 Ingredient is entirely edible and versatile. THIS RUBRIC IS BASED ON: Ingredient is entirely edible and versatile, the part(s) • How much of an ingredient is edible, 4 that is/are typically discarded could be used, but may • How versatile the ingredient is, and not add value to a dish. Ingredient has part(s) that are NOT edible and are • How much value it will add to a dish 3 challenging to repurpose, but what is edible is and the guests’ dining experience. versatile. Ingredient has part(s) that are NOT edible and 2 challenging to repurpose, and the edible part(s) are not versatile. Ingredient is mostly INEDIBLE and challenging to 1 repurpose. VEGETABLES Ingredient Score Reasons Recommendations Acorn • The entire ingredient is edible, including the • Seeds can be toasted and eaten like Squash skin and seeds. pumpkin seeds. • Compared to other squash, the skin of acorn • Could be used as an edible bowl (like 5 squash is typically thin and delicate. a bread bowl). • It’s simple and easy to cook. • SAMPLE DISH: Rice pilaf, garnished with toasted acorn squash seeds served in an acorn squash bowl Artichoke • Most of the artichoke is not edible and would be challenging to repurpose. • Leaves can be cooked and eaten, but the 2 yield is very low; so it would not add much value to a dish. • The heart of the artichoke is the only true edible part. Asparagus • The entire ingredient is edible, but yield • SAMPLE DISH: Spring asparagus and depends on quality.
    [Show full text]
  • During Exercise
    How do you review safety & sanitation? How do you teach knife skills? Talk about knife cuts, demonstrate with potatoes, practice on potatoes, 2 per person, and then fry potatoes or bake with variety of seasonings. Use youtube videos to show knife cuts Paper is used to see the size of the cuts Review sanitation then make chicken Caesar salad. One person is designated as the safety supervisor. Case study of student that is doing things that are wrong. Show the bacteria found on a cell phone. Keep phones put away during labs. Poison Picnic – CDC Website Knife skills use knox gelatin in sheet pans, cut then melt down and reuse Cut veggies then use the next day in a soup lab, make French fries, vegetable tray Kahoot for review game Glo germ – toss a ball and then check hands in black light Set up kitchens with mistakes have students identify them, caution tape to rope off Kitchen ninja game – New Mexico state univeristy Knife skills, frittata. Make all knife cuts with paper and a ruler, cut up and put in an envelope Relay with knife skills What labs do you do? Safety & Sanitation- 3 different dips, chicken stir fry, cream of tomato soup, salsa demo Steak stir fry, whole wheat turkey wrap, eggs benedict Yeast breads – 2 day cinnamon rolls, pretzels, angel rolls, scones with cinnamon buter Consumerism – calzones, different types of mac & cheese Crunch wraps – like taco bell http://life-in-the-lofthouse.com/taco-bell-crunchwrap-supreme-copycat/ Create your own salad from basic supplies Chicken strips with Haney mustard sauce Recipes with less
    [Show full text]
  • Outline of Food Preparation
    Outline of food preparation results. Food preparation includes but is not limited to cooking. 1 What type of thing is food prepa- ration? • Art – an art, one of the arts, is a creative endeavor or discipline. • Culinary art – art of preparing and cooking foods. • Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, en- ergy, or both. • Meal preparation 2 Essence of food preparation • Chef – a person who cooks professionally for other people. Although over time the term has come to Food preparation at the Naval Air Station, Whidbey Island, describe any person who cooks for a living, tradi- Washington state tionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. • Cooking – act of preparing food for eating. It en- compasses a vast range of methods, tools and com- binations of ingredients to improve the flavour or digestibility of food. It generally requires the selec- tion, measurement and combining of ingredients in an ordered procedure in an effort to achieve the de- sired result. • Cuisine – specific set of cooking traditions and prac- tices, often associated with a specific culture. It is often named after the region or place where its un- derlying culture is present. A cuisine is primarily in- fluenced by the ingredients that are available locally or through trade. Chicago-style deep-dish pizza from the original Pizzeria Uno lo- cation 3 Food preparation techniques The following outline is provided as an overview of and a topical guide to food preparation: 3.1 Baking Food preparation – preparing food for eating, generally requires selection, measurement and combination of in- • Baking – the technique of prolonged cooking of gredients in an ordered procedure so as to achieve desired food by dry heat acting by convection, normally in 1 2 3 FOOD PREPARATION TECHNIQUES • Steaming – boiling water continuously so it vapor- izes into steam and carries heat to the food being steamed, thus cooking the food.
    [Show full text]
  • HEALTHY STEAMING GORENJE STEAM TOWER ST01 CULINARY GUIDE 2 Healthy Steaming WHAT IS COOKING with STEAM ALL ABOUT?
    gorenje.com HEALTHY STEAMING GORENJE STEAM TOWER ST01 CULINARY GUIDE 2 Healthy steaming WHAT IS COOKING WITH STEAM ALL ABOUT? Steam cooking is fast, simple, and healthy as it involves only a small amount of water which boils in contact with hot air and evaporates into steam, and requires no extra fat. During the cooking process, food is not in direct contact with boiling water and therefore won’t overcook. Rather, it will retain the precious vitamins, nutrients, natural colour, softness, juiciness, and full flavour. In China, the steam cooking method has been around for thousand years. Traditionally, food – especially rice – was steamed in simple bamboo steaming baskets. Today, steam cooking is made easy by state-of-the-art home appliances. The paramount advantage of the Steam Tower is that the perforated trays allow even circulation of the cloud of steam. This can turn any standard oven into a steam oven and allow you to enjoy as you cook healthy meals. OTHER WAYS TO USE GORENJE STEAM TOWER IN YOUR KITCHEN Slow cooking Slow cooking introduces a new dimension of ideally cooked food to your kitchen. Due to extended cooking, the meat is tenderer while still juicy and nutritious. It can be cooked along with vegetables in the bottom non- perforated tray covered with a lid. Baking Steam Tower is also an excellent baking accessory. The bottom tray can easily be used as a convenient baking tray to make deliciously crunchy dishes. Moreover, the lid can also be used a shallow baking tray when making a small amount of food, such as pizza or pastry.
    [Show full text]
  • Cooking Basics for Dummies‰
    Cooking/General Basic tools, techniques, ™ and recipes for creating Making Everything Easier! 4th Edition easy, delicious meals 4th Edition Cooking Basics It doesn’t take culinary mastery to be a great cook. This friendly Open the book and find: guide digs you out of microwave dinners and propels you with all the ingredients you need to become a superior home • Explanations of basic cooking cook. You’ll discover the fun and easy way to prepare meals all techniques your guests and family members — from die-hard vegetarians • Tips for planning your menu to the most passionate meat eaters — will love. • Advice on stocking your pantry • Warm up to your kitchen — set up your cooking space with essential and fridge Cooking Basics tools and equipment and get to know basic cooking techniques from boiling and steaming to braising and stewing • The scoop on using herbs and spices • Take a stab at working with knives — get expert tips on the only knives you really need to have on hand and find out how to safely • How to make savory and sweet work with them to chop, dice, mince, carve, and more sauces that impress • Start cookin’, good lookin’ — make tasty dishes for every meal • Secrets for stretching your food of the day, from perfectly poached eggs to sumptuous soups and dollars salads to crowd-pleasing pastas • The 4-1-1 on kitchen safety and • Don your baker’s hat — discover how easy it can be to thrill your dealing with disasters family with homemade pies, cakes, breads, cookies, and more • Wow your guests — figure out how planning and practice
    [Show full text]
  • The Kitchen Wizz‰ Peel & Dice
    the Kitchen Wizz‰ Peel & Dice Instruction Book - BFP820 • Handle the food processor BREVILLE and attachments with care - RECOMMENDS remember the blades and discs are razor-sharp and should be SAFETY FIRST kept out of reach of children. At Breville we are very safety • Care shall be taken when conscious. We design and handling the sharp cutting manufacture consumer blades, emptying the bowl and products with the safety of you, during cleaning. our valued customer, foremost • Always make sure the food in mind. In addition we ask processor is completely that you exercise a degree of assembled before operating. care when using any electrical The appliance will not operate appliance and adhere to the unless properly assembled. following precautions. • Ensure the OFF button has been pressed, and the food processor IMPORTANT is switched off at the power outlet and unplugged before SAFEGUARDS attaching the Quad blade, dough blade, disc or READ ALL INSTRUCTIONS processing lid. BEFORE USE AND SAVE • Always secure the processing FOR FUTURE REFERENCE bowl onto the motor base • Remove any packaging before attaching the Quad material and promotional blade, dough blade or discs. labels before using the food • Always operate the food processor for the first time. processor with the processing • Do not place the food processor lid securely in position. near the edge of a bench or • Do not push food into the feed table during operation. Ensure chute with your fingers or the surface is level, clean and other utensils. Always use free of water, flour, etc. Vibration the food pusher provided. during operation may cause • Keep hands, knives and other the appliance to move.
    [Show full text]
  • Six Basic Cooking Techniques CULINARY ESSENTIALS for the HOME COOK
    Knife Skills Cooking Meats Six Basic Cooking Techniques CULINARY ESSENTIALS FOR THE HOME COOK Making Pan Sauces Jennifer Clair Roasting Vegetables Blanching Green Vegetables Cooking Leafy Greens Photographs by Meredith Heuer Six Basic Cooking Techniques See cover file Six Basic Cooking Techniques PEOPLE? CULINARY ESSENTIALS FOR THE HOME COOK Jennifer Clair Photographs by Meredith Heuer String Beans with Gremolata - Pg TK Table of Contents Copyright © 2017 by Jennifer Clair All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author. The only exception is the use of brief quotations in a book review. Making Friends with Your Chef’s Knife Cooking Meat to Perfection Mince, chop, and slice like a pro. Make restaurant-quality meals in your own home. Photographs by Meredith Heuer, meredithheuer.com 00 00 Book design by Dan Weise, thundercut.com Printed in the United States First Printing: 2017 HCNY Press 158 Grand Street New York, NY 10013 www.homecookingny.com HCNY Press is a division of Home Cooking New York, LLC Making Pan Sauces Roasting Vegetables It’s all about the fond. Coax out their natural sweetness. ISBN 978-0-9989792-0-5 00 00 E-ISBN 978-0-9989792-1-2 Library of Congress Control Number: 2017915302 For my mother, Phyllis Herman,who prepared home-cooked meals every night of my childhood, with love. Blanching Green Vegetables Cooking Leafy Greens Vivid and crisp-tender every time. Listen
    [Show full text]
  • Sage™ by Heston Blumenthal‰ Customer Service Centre
    ‰ Sage™ by Heston Blumenthal Customer Service Centre Phone: 0844 334 5110 www.sageappliances.co.uk [email protected] Register your product and What’s on your mind? get more from your purchase Our constant aim is to improve the Product registration takes only a few quality and features of our appliances. minutes and ensures both a record We welcome your comments and ideas of your purchase and your warranty. in assisting our ongoing development. Registration also makes it easier to get support and advice on any questions or Go to www.sageappliances.co.uk issues that you might have in the future. and click on ‘Support’. If you wish, we can also send you free recipes and additional hints and tips on making the best of your appliance. Go to www.sageappliances.co.uk and click on ‘Product Registration’. Registered in England & Wales No. 8223512. Due to continued product improvement, the products illustrated or photographed in this document may vary slightly from the actual product. Copyright BRG Appliances 2013. BFP800UK Issue - B13 the Kitchen Wizz Pro™ Instruction Booklet BFP800UK PAGECONTENT HEASDER..... 3 We recommend safety first 8 Getting to know your new appliance 10 Assembling your new appliance 14 Basic food processing techniques – Pureeing with the 4 blade processor – Mixing and whipping with the 4 blade processor – Slicing, shredding and grating with the multi - function Discs 26 Food processing at a glance – Processing tips 31 Care, cleaning & storage 33 Troubleshooting 2 PAGEWE RE HECOMMENDADER..... SAFETY FIRST At Sage™ by Heston Blumenthal‰ we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind.
    [Show full text]
  • Cook Your Way to a New Viking Kitchen! (See Page 33 for VIKING REWARDS Details.) 02
    2012 CULINARY PROGRAM FALL COOK YOUR WAY TO A NEW VIKING KITCHEN! (See page 33 for VIKING REWARDS details.) 02 holiday HOLIDAY [ Brine, truss,season and roast the ultimate holiday bird in our Turkey Workshop.] For a complete listing of all Holiday classes, please visit vikingcookingschool.com. HOLIDAY DINNER PARTY Hands-On • 3 hr Start a warm, crackling fire, light the tree and play some old familiar carols as you welcome your guests for a special holiday dinner. Experience your holiday tradition in a whole new way with our inspired, sophisticated and festive menu. MENU Crabmeat Cocktail “Martinis”; Cranberry Balsamic- Glazed Crown Roast of Lamb stuffed with Caramelized Vegetables; Fresh Cranberry Relish; Haricots Verts with Orange Zest; Tiramisù Trifle. Sample Recipe: Almond Pound Cake. NEW! NEW YEAR’S CELEBRATION Hands-On • 3 hr 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. Or, if you prefer a more private celebration to ring in the New Year, we’ll teach you everything you need to know to host the ultimate New Year’s Eve celebration in your own home. MENU Grilled Halloumi Salad with Pumpkin Bread Croutons and Pomegranate Vinaigrette; Baby Shrimp Cakes; Filet Mignon with Lobster Béarnaise; Roasted Yukon Gold Potatoes. Sample Recipe: Caramelized Apple Tart with Vanilla Bean Mascarpone Ice Cream.
    [Show full text]