2010 Culinary ProgramJanuary, February, marCh

I N T R O d u c I N g

VIkINg RewaRds(See page 33 for details.)

New! VikiNg UNiVersity:BakiNg ClassiCshaNds-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 all new 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:

Baking Classics – it’s the next step in your culinary education.

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Top Ten Reasons foR LeaRning To Bake:

fun and fulfilling hobby

excellent creative outlet

Relaxing/therapeutic

economical; less expensive than purchasing baked goods

Healthful; use of fresh, high quality ingredients

fun and educational family activity

evokes happy childhood memories

Create homemade gifts from the kitchen

Celebrate holidays and other special occasions

nurture family and friends

[ l e a r n t h e a r t a n d s c i e n c e o f b a k i n g a t h o m e . ]

Viking UniVeRsiTy: Baking CLassiCs

BakiNg ClassiCs iii: pies

MeNU Classic Quiche; Coconut Buttermilk Pie with

Chocolate Macadamia Nut Crust; The Season’s Best

Fruit Pie; Lemon Tart with Shortbread Crust. Bonus

Recipe: Your Favorite Fresh Fruit Cobbler.

BakiNg ClassiCs iV:

Cakes aNd soUfflés

MeNU Chocolate Devil’s Food Cake with Vanilla

Buttercream and Raspberries; New York-Style Cheesecake

with Assorted Toppings; Angel Food Cake; Chocolate

Soufflés with Crème Anglaise. Bonus Recipe: Individual

Almond Pound Cakes.

BakiNg ClassiCs i:

Cookies aNd CUstard

MeNU Viennese Almond Crescent Cookies; Melt-In-

Your-Mouth Glazed Sugar Cookies; Cranberry Bliss

Bars; The Ultimate Chocolate Chip Cookies; Crème

Brûlée. Bonus Recipe: Fudgey Brownies.

BakiNg ClassiCs ii: Breads

MeNU Dinner Rolls; Basic White Bread; Cinnamon Rolls;

Classic French Bread; Lemon Poppy Seed Muffins; Southern

Biscuits. Bonus Recipes: 100% Whole-Wheat Loaf Bread;

Rosemary Focaccia; Blueberry Scones.

For more information about Viking university: baking Classics, including pricing, visit vikingcookingschool.com.

VikiNg UNiVersityhaNds-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 Cook-

ing School’s most comprehensive skill-based series to date.

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.

VikiNg ClassiCs iii:

roastiNg aNd BakiNg

MeNU Baked Fish with Parmesan Crust; Oven-Roasted

Vegetables; Classic Roasted Chicken With Herbed Pan Gravy;

Potato Gratin; Roasted Prime Rib of Beef with Horseradish

Cream Sauce.

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you won’t

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Just credit for your

cooking!]

[ gourmet training for the home cook.]

Viking UniVeRsiTy

VikiNg ClassiCs iV:

saUtéiNg, fryiNg aNd stir-fryiNg

MeNU Chicken Parmesan; Stir-Fried Shrimp and

Vegetables; Veal Piccata; Sautéed Fish; Classic Beurre

Blanc. Sample Recipe: Boiled Jasmine Rice.

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.

VikiNg ClassiCs Vi:

BraisiNg, BoiliNg, poaChiNg

aNd steaMiNg

MeNU Mashed Potatoes; Steamed Broccoli (or

Asparagus) with Hollandaise Sauce; Pasta with Marinara

Sauce and Shaved Pecorino Romano; Poached Pears;

Crème Anglaise. Sample Recipe: Old Fashioned Pot Roast.

For more information about Viking university, including pricing, visit vikingcookingschool.com.

CULinaRy BasiCs

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[ invest a few hours of one weekend,

and eat well for a lifetime in our

Three-Day Culinary basics workshop.]

our best-selling signature

series

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

BarBeCUe BasiCsHands-On • 5 hr 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. Contact your local

Viking Cooking School for details.)

oNe-day CUliNary BasiCs Hands-On • 5 hr 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.

hoMeMade soUps workshopHands-On • 3 hr 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 garnish 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 Recipe: Cream of Broccoli Soup with Lemon-

Pepper Croutons.

[ invest a few hours of one weekend,

and eat well for a lifetime in our

Three-Day Culinary basics workshop.]

$135

$135

$89

the esseNtial CookiNg series (eCs)

Demonstration • 2 hr

ECS 1: STOCKSLearn to create rich, aromatic stocks that will become the foundation for all your cooking.

MENU Chicken Stock; Veal Stock; Risotto Milanese; Bonus Recipe: Vegetable Stock.

ECS 2: SOUPS AND SAUCESSoups and sauces distinguish a cook as an expert; we’ve taken the mystery out of making them perfectly!

MENU Basic White Sauce (Sauce Béchamel); Baked Pasta with Cheese Sauce (Penne Al Forno); Wild Mushroom Soup (Velouté à la Forestière); Basic Brown Sauce; Roasted Pork Tenderloin with Sauce Madeira. Bonus Recipe: Veloute.

ECS 3: CLASSICAL AND CONTEMPORARY SAUCESVinaigrettes, coulis, pan sauces and more. Discover classical and contemporary sauces you’ll make at home over and over again.

MENU Broccoli with Hollandaise; Pasta with Red Pepper Coulis; Mixed Salad Greens with Balsamic Vinaigrette; Chicken Marsala.

ECS 4: BREADS AND PIZZALearn the techniques and the chemistry behind breadmaking so that you can create crusty breads and pizzas at home. Your family will love you for it!

MENU Rosemary Focaccia; Whole-Wheat Pizza with Smoked Chicken, Pesto and Goat Cheese; Basic White Bread. Sample Recipe: Cinnamon Rolls.

ECS 5: GRILLING, BROILING AND SMOKINGLearn to marinate, smoke, create perfect grill marks and test for doneness. Become master of the grill!

MENU Portobello Mushroom Burgers with Roasted Garlic Aïoli; Broiled Rosemary Chicken; Grilled Strip Steaks with Green Peppercorn Butter.

ECS 6: ROASTING AND BAKINGDiscover an effortless, healthful technique for delicious, beautifully browned foods.

MENU Classic Roasted Chicken with Herbed Pan Gravy; Roasted Vegetables; Eggplant Gratin.

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12-week series – $419

Single class – $49

Sign up for the full series and save $169.

Begin any time, and don’t worry if you miss a class –

you can make it up the next time it is offered!

SPECIAL DISCOUNT PRICING

Any two Essentials classes – $80

Any three Essentials classes – $120

[ master cooking techniques

in 12 short weeks.]

THe essenTiaL Cooking seRies

ECS 7: SOUFFLÉSLearn to make surprisingly simple but elegant sweet and savory soufflés.

MENU Grand Marnier Soufflé with Crème Anglaise; Spinach and Cheese Soufflé; Chocolate Soufflé with Warm Raspberry Sauce.

ECS 8: SAUTÉING AND FRYINGSautéed, stir-fried, pan-fried or deep-fried, we’ll take the fear out of frying with these quick and easy dishes.

MENU Hazelnut-Crusted Chicken with Wine Sauce; Vegetable Stir-Fry; Pan-Fried Fish with Cornmeal Crust; Pommes Frites with Roasted Red Pepper Aïoli; Basic Mayonnaise. Bonus Recipe: Tartar Sauce.

ECS 9: STEAMING, POACHING AND BOILINGInfuse flavor and moisture with a minimal loss of vitamins and minerals. Deceivingly delicious!

MENU Poached Salmon with Lemon-Caper Beurre Blanc; Steamed Dumplings with Sesame Soy Dipping Souce; Cabernet Poached Pears; Sweet Potato Bisque.

ECS 10: SWEET AND SAVORY PASTRIESQuick and easy tips for making pie pastry for any occasion. You’ll never buy pre-made pie dough again!

MENU Plain Short Pastry; Cream Short Pastry; Meat Turnover; Seasonal Fruit Tart; Tarte Tatin.

ECS 11: BRAISINGSlow cooking for maximum flavor. The original “make-it- ahead” cooking technique, as the dish only gets better the next day.

MENU Lamb Cacciatore with Pasta; Braised Chicken with 40 Cloves of Garlic; Braised Bitter Greens.

ECS 12: CAKESLearn to bake, frost and slice different types of cakes. Then celebrate – it’s graduation day!

MENU Old-Fashioned Chocolate Layer Cake; Angel Food Cake with Raspberry Coulis; Key Lime Cheesecake with Hazelnut Crust; Basic Custard for Ice Cream (Crème Anglaise); Vanilla Bean Ice Cream.

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

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[ S w i r l , s n i f f , s i p a n d s a v o r

w i n e s f r o m a r o u n d t h e w o r l d .]

For a complete listing of all Wine and Cheese classes offered, please visit vikingcookingschool.com.

the esseNtial wiNe series (ews)

Demonstration • 2.5 hr

Are you tired of feeling intimidated by wine? Just want to enjoy the stuff? Well, tell that

snooty sommelier to put a cork in it. After completing our six-week series, you’ll have

the skills and knowledge needed to order fabulous wines at your favorite restaurants,

select reasonably priced quality wines from retail stores, and appreciate the subtle

nuances that make great wines great. The Essential Wine Series was developed

exclusively for Viking Cooking Schools by Karen MacNeil, chairperson of the Wine

Department at The Culinary Institute of America in Napa Valley and author of the best-

selling, award winning classic The Wine Bible. During each session, you will taste

eight carefully chosen wines, all designed to advance your knowledge of wine as well

as your passion for it. This series is designed for wine lovers of all skill levels – from

novice to connoisseur – so sign up today.

EWS 1: HOW TO TASTE LIKE A PROLearn to describe both the flavor profile and personality

of a wine using everyday terms. Is it sweet or dry?

Light, medium or full-bodied? Fruity like strawberry jam,

earthy like sautéed mushrooms or spicy like cinnamon

and cloves? Learn all this and more!

EWS 2: THE IMPORTANT WHITES:CHARDONNAY AND SAUVIGNON BLANCChardonnay and sauvignon blanc are the leading

whites in the United States and the ones most often

drunk with dinner. Learn what makes these varietals so

“important” – and so desirable!

EWS 3: CRISP AND AROMATIC WHITES:RIESLING, PINOT GRIGIO, ALBARIÑO AND MORESome of the most fascinating (and fashionable) white

wines today are crisp and aromatic, and as such, pair

exceptionally well with the spicy and aromatic cuisines

we love to eat. Experience it for yourself!

EWS 4: ELEGANT AND EARTHY REDS:PINOT NOIR AND SYRAHOf all the red wines in the world, pinot noir and syrah

are those most often described as sensual. Discover

the amazing range of flavors as well as textures that

are unforgettable.

EWS 5: THE BIG REDS:MERLOT AND CABERNET SAUVIGNONWhen wine professionals describe majestic, powerful

reds, you can bet they are talking about merlot or cabernet

sauvignon (or a blend of the two). In this session, we’ll

explore the two “kings” of red wine.

EWS 6: GREAT BEGINNINGS AND SWEET ENDINGS: SPARKLING WINES AND DESSERT WINESExplore top sparkling wines and Champagnes as well

as some of the world’s most decadent dessert wines.

Find out why most wine experts are sparkling and dessert

wine fanatics.

6 BenefiTs of DRinking Wine:

1. Heightens flavor of food2. engages 4 of the 5 senses3. powerful antioxidant4. promotes longevity5. intellectual stimulation6. Relaxation

6-week Series – $399

Single class – $79

Price of Series includes a copy of The Wine Bible

and the Wine Aroma Wheel, retail value $26.90 (in

participationg stores). Sign up for the full series and

save $75. And don’t worry if you miss a class –

you can make it up the next time it is offered!

Wine & CHeese

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[ learn how dr ink ing wine in modera t ion can lead to be t te r hea l th and a longer l i f e in our S u p e r f o o d s W i n e D i n n e r .]

For a complete listing of our Wine & Cheese classes, please visit vikingcookingschool.com.

Cheese aNd wiNe tastiNgDemonstration • 2.5 hr 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 catego-

rized 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 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 101Hands-On • 3 hr 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.”

$89

$89

$99

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[Pipe borders and rosettes, shells and

scrolls, basket-weave patterns and more

in our Cake Decorating workshop.]

DesseRT

DoUgH & [Pipe borders and rosettes, shells and

scrolls, basket-weave patterns and more

in our Cake Decorating workshop.]

pasta workshop Hands-On • 3 hr 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.

piZZa workshop Hands-On • 3 hr 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.

adVaNCed Cake deCoratiNg: foNdaNt aNd gUM pasteHands-On • 5 hr Take your cake decorating skills to the next level in

our highly requested Advanced Cake Decorating

workshop. Discover the secrets professional pastry

chefs use for covering cakes with rolled fondant

including how to prevent cracks, lumps and wrinkles

for a beautifully smooth, porcelain-like finish. Then,

learn advanced techniques for making a beautiful

bouquet of gum paste flowers in a rainbow of colors.

Leave with your gorgeous, expertly decorated cake

ready for serving family and friends and all the recipes

and techniques you need for making more at home.

DesseRT

For a complete listing of our baking, Pastry, Pizza and Pasta classes, please visit vikingcookingschool.com.

$79

$79

$135

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[Discover nature’s real fountain of youth in our Stop the Clock Cuisine class.]

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

Cook smart

and

eat well.

sUperfoods workshop Hands-On • 3 hr “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

Black Cod with Kaffir Lime Coconut Broth; Asian

Greens with Shiitakes; Blueberry Lemon Crisp with

Dark Chocolate Squares. Sample Recipes: White

Bean Caramelized Onion Dip with Vegetable Chips;

Brown Sushi Rice; Pomegranate Refreshers.

fish Cookery Hands-On • 3 hr 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.

sUstaiNaBle seafood workshopHands-On • 3 hr 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.

$89

$99

$99

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[an enchanted evening of gourmet

delights awaits you in our Date night:

Candlelight Dinner class.]For a complete listing of our Date night classes,

please visit vikingcookingschool.com.

New! ValeNtiNe’s date Night

Hands-On • 3 hr

Every February, loved ones exchange flowers,

candy and other tokens of affection, all in the

name of St. Valentine. This year, instead of fight-

ing for reservations at overbooked restaurants,

stir up some romance in the kitchen preparing a

delightful dinner with your special someone. Now

that’s amore!

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: goUrMet delight

Hands-On • 3 hr

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 great

way to spend time together while expanding 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 Layer Cake with Raspberry

Lime Curd.

date Night: speCial oCCasioN

Hands-On • 3 hr

Special occasions call for a special menu. Enjoy

lobster, filet mignon, Champagne and cheesecake

– the ultimate culinary date night!

MeNU Lobster Bisque with Brandy Cream; Baby

Greens with Candied Pine Nuts and Champagne

Vinaigrette; Pancetta-Wrapped Filet Mignon Stuffed

with Spinach and Boursin Cheese; Merlot Demi-

Glace; Oven-Roasted Truffled Frites. Sample Recipe:

White Chocolate Cherry Cheesecakes for Two.

DaTe nigHT

$109

$119

$109

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[Feast on succulent steaks and decadent side dishes in our Classic Steakhouse class.]

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

ChiCago steakhoUse Hands-On • 3 hr 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.

freNCh steakhoUse Hands-On • 3 hr 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.

New york steakhoUseHands-On • 3 hr Steakhouses have long been a part of the New York

food culture. With some steakhouses operating

continually for over 100 years, these revered dining

establishments offer the quintessential Old New

York experience. With their undeniable machismo

and clubby charisma, diners return over and over

for succulent steaks and mouthwatering side dishes.

Just try to leave a little room for some amazing New

York-style cheesecake!

MeNU Clams Casino; Caesar Salad with Home-

made Croutons; Grilled New York Strips with Blue

Cheese Butter; Creamed Spinach. Sample Recipe:

New York-Style Black and White Cheesecake.

$109

$99

$99

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[ laugh and learn with your girlfriends in our girls’ night out: The original class.]

For a complete listing of our girls’ night out classes, please visit vikingcookingschool.com.

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: iN little haVaNaHands-On • 3 hr 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; Tres Leches

Cake (amazingly moist and decadent cake). Bonus

Recipe: Mojitos.

girls’ Night oUt: iN roMe Hands-On • 3 hr 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: iN parisHands-On • 3 hr 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:

Berry Champagne Cocktails; Matchstick Potatoes

(Pommes Allumettes).

$89

$89

$99

aRoUnD THe WoRLD

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24

[enjoy the best sangria this side of guadalajara in our Tamales and Sangria Party.]

For a complete listing of our around the World classes, please visit vikingcookingschool.com.

aRoUnD THe WoRLD

italiaN seafood diNNer

Hands-On • 3 hr

Do you love seafood but aren’t quite confident how

best to prepare it? Well, no one prepares fish and

shellfish dishes better than the Italians! Learn how

to select, season and cook fish and shellfish dishes

– and test for doneness. Then sit down to enjoy a

lavish, Italian seafood feast. Delizioso!

MeNU Assorted Seafood Salad (Insalata Frutti

di Mare); Pasta with Clam Sauce (Linguine con

Vongole); Crab and Spinach-Stuffed Flounder with

Prosecco Saffron Butter Sauce; Salad of Arugula

and Romaine with Gorgonzola. Sample Recipes:

Antipasti of Grilled Eggplant, Roasted Red Peppers,

Fresh Mozzarella and Marinated Olives with

Bruschetta; Sicilian White Cookies.

parisiaN diNNer party

Hands-On • 3 hr

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.

soUtherN italiaN diNNer party

Hands-On • 3 hr

The cuisine of Southern Italy is bolder and more

down-to-earth in flavor than its more refined northern

counterpart. Foods are lovingly prepared, and great

pride is taken in serving people with warm, generous

hospitality. Learn to prepare some of the classic dishes

from this charming region of Italy in this deliciously

inviting workshop.

MeNU Italian Wedding Soup (wildly popular

soup with baby meatballs and orzo); Grandma

Rosabella’s Chicken Parmesan; Pasta Aglio e Olio

(with garlic and olive oil); Crispy Eggplant; Limoncello

Almond Baci (Kiss) Cake. Sample Recipes: Olives

Soffritte with Pecorino; Insalata Verde.

$109

$99

$89

aRoUnD THe WoRLD

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[learn just how fun, fast and easy rolling sushi can be in our Sushi Workshop.]

For a complete listing of our around the World classes, please visit vikingcookingschool.com.

aRoUnD THe WoRLD

thai taste explosioNs Hands-On • 3 hr 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

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

Curry Sauce. Sample Recipes: Thai Cucumber

Salad; Steamed Jasmine Rice; Thai Iced Tea; Lemon

Ginger Sorbet.

iNdiaN feast Hands-On • 3 hr The pervasive aroma of Indian spices wafts through

the air as you sip on a glass of masala chai. This

gastronomically adventuresome hands-on workshop

promises to transport you to realms of epicurean

delight. And the cooking is almost as entertaining

as the eating!

MeNU Curried Vegetable Pastries (Samosas);

Cucumber Yogurt Dip (Raita); Basmati Rice; Split

Pea Curry (Dhal); Chicken with Roasted Coriander

in Coconut Curry Sauce (Dakshini Murgh). Sample

Recipes: Fresh Flat Bread (Chapati); Spiced Tea

(Masala Chai).

MexiCaN fiestaHands-On • 3 hr Mexican cuisine has been called the most varied

and unique in the world. It is also arguably the

most misunderstood cuisine in America. With culinary

influences from the indigenous Mayans and Aztecs

as well as the conquering Spanish and French, it

is a cuisine rich with thousands of years of culture.

Exciting herbs and spices and bold, pure flavors

highlight this naturally healthful fare featuring fresh

fruits and vegetables, seafood and chicken. Never

again will you mistake heaping portions of ground

beef and shredded cheese for an authentic Mexican

meal. Sign up today for a sizzling Latin experience.

MeNU Mexican Shrimp Cocktail (Coctel de

Camarones); Toasted Tortilla Soup with Fresh Cheese

(Sopa de Tortilla); Jicama Salad with Tangerines and

Candied Peanuts (Ensalada de Jicama); Chicken

with Green Mole (Pollo con Mole Verde). Sample

Recipe: Mango Sorbet. Bonus Recipe: Sangria.

$89

$79

$89

enTeRTaining

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[let the good times roll in our lively mardi gras class.]

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

everything you need

to entertain – except

the guest list.

wiNter diNNer party

Hands-On • 3 hr

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 Torte.

CasUal CoCktail party

Hands-On • 3 hr

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.

soUtherN’CookiN’

Hands-On • 3 hr

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.

$109

$89

$79

.

kiDs,Teens & famiLy

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[make homemade pasta dough from scratch in our Pasta Party for Families.]

Cooking is

cool!

teeNs oNe-day CUliNary BasiCs

Hands-On • 4 hr

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.

teeNs italiaN CUsiNe

Hands-On • 3 hr

Fresh, well-chosen ingredients and simple, straight-

forward techniques highlight this heavenly, naturally

healthful cuisine. Learn to make a marinade, cook

pasta, grill seafood, cook asparagus – and prepare a

popular Italian sauce. Then feast on the results – ciao!

MeNU Bruschetta with Marinated Fresh Mozzarella;

Angel Hair Pasta with Homemade Pesto; Grilled

Seafood Skewers with Lemon; Asparagus with

Prosciutto. Sample Recipe: Panna Cotta.

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

$99

$69

cla

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[Different styles of classes for different types of learning.]

CLass sTyLes

haNds-oN workshops give you an opportunity to get your hands dirty. Working closely

with an instructor and using the finest Viking professional appliances, cookware and cutlery, you

and a small group of classmates learn cooking techniques by actually preparing the menu items.

Each workshop concludes with a generous sampling of the dishes prepared in the class, typically a

complete meal with wine or your choice of beverage.

CHEF’S TABLE classes are taught in one of our state of the art teaching kitchens in a reduced class

size format. Enjoy one-on-one attention and in-depth discussion with your instructor for only $10 more

than our regular hands-on classes. Sit back, relax and observe - or join in for hands-on instruction.

Either way, you’ll enjoy pursuing your culinary passions in a first class environment – and of course,

fine food.

BEST OF CLASS workshops are dynamic, non-stop 1½-hour hands-on classes. As you walk into

the classroom, everything is neatly sliced, diced and measured out for you. All that’s left to do is the

super fun part – cooking the food, making it look beautiful on the plate, and eating it! High-octane

fun for everyone!

deMoNstratioN Classes allow students to learn by watching the instructor prepare

the menu while providing step-by-step procedures for each dish. This relaxed, interactive format

encourages informative discussions to help you prepare the dishes with confidence at home. Taste

fabulous foods while enjoying a glass of wine (or your choice of beverage) and having all of your

questions answered by Viking’s professional culinary instructors.

INTERACTIVE DEMONSTRATION CLASSES are

educational, entertaining – and interactive! Enjoy a

front-row seat with the added perk of the opportunity to

assist the chef with one of the many techniques being

demonstrated. Throughout class, participate in tastings

of key ingredients as well as an exciting wine and food

pairing.* And as if that isn’t enough - learn profes-

sional plating techniques and entertaining tips for each

delectable dish. Truly the best of both worlds!

early Bird speCials save you $20 off the

regular prices of select workshops held Monday

through Friday before 5 p.m.

* Certain class formats and/or wine not offered in all locations. Contact

your local store for details.

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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

only. Start saving today!

For more information about Viking Rewards contact us at

rewards@vikingcookingschool.com or call 601.898.2778.

start earning points today by signing-up for a Viking Cooking school class.

vikingcookingschool.com

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CUsTom DUaL fUeL 30”

Viking Range Corporation introduces the newest and most innovative range in the line of new Custom

ranges – the Custom Dual fuel 30” Wide electronic Control Range. This range incorporates all the

exclusive features of the current Custom Dual fuel range with an intuitive electronic control system for

a new level of power, precision, and design.

The new custom-designed electronic controller is an eXCLUsiVe for Viking. The display combines

knobs and electronics for convenient precision and ease of use and is angled upward toward the

user, making it easy to read and operate. The digital clock can be displayed or set to disappear

when the range is not in use. The general purpose timer can be used independently of the oven

controls. There are also pre-programmed custom settings options that allow the consumer to set the

controls to their individual preferences.

other features of the new range include:

exclusive – VsH™ (Varisimmer-to-High) pro sealed Burner system featuring a unique patented burner

exclusive – surespark™ ignition system for consistent reliable ignition

exclusive – Largest oven cavity in the industry

exclusive – patented Vari-speed Dual flow™ Convection system with the largest bi-directional

convection fan that provides maximum airflow and performance

extra large gourmet glo™ glass enclosed broiler

Rapid Ready™ preheat system provides one of the fastest preheat times

The new Viking Custom Dual fuel 30” Wide electronic Control Range offers innovative features and

performance that once again showcase the unique and powerful look and feel of a Viking range.

neW

Range

. Viking CULinaRy pRoDUCTs

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

Exclusive Sure-TempTM brewing system to ensure the proper brewing temperature for the best coffee flavor.

Cup Select allows the user the flexibility to brew 4 to 12 cups.

Programmable display with clock for convenient timed brewing.

12-cup thermal stainless steel carafe leaves no residual taste and keeps coffee warm for hours.

Removable water reservoir and brew basket offer con-venience when filling the water tank or basket as they may be removed and taken directly to the sink or countertop.

Permanent stainless steel coffee filter and stainless steel mesh tea basket.

Brew BreakTM allows the user to pour the first cup of coffee without the wait.

Product dimensions 9” (22.6cm) W x 151/2” (39.4cm) H x 11.5” (29.2cm) D

One-year warranty against manufacturing defects.

Retail $299.95

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

Range

New! haNd Mixer Available December 2009

New! Coffee Maker Available Spring 2010

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© Copyright Viking Cooking school Viking Cooking school is an affiliate of Viking Range Corporation. vikingrange.com

[ 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. ]

We are proud to have these partners!

Viking Cooking sCHooL LoCaTions

ALASKAAnchorage

3002 Seward Hwy(907) 276-0111

GEORGIAAtlanta

1745 Peachtree Road NE(404) 745-9064

ILLINOISGlenview

1140 North Milwaukee Avenue(847) 350-0705

MISSISSIPPIGreenwood

325 C Howard Street(662) 451-6750

Ridgeland1107 Highland Colony Pkwy,

Suite 115(601) 898-8345

MISSOURISt. Louis

1811 S. Brentwood Blvd(866) 351-8773

NEW JERSEYFairfield

4 Sperry Road(973) 244-1580

NEW YORKGarden City

835 Franklin Ave(516) 877-1010

OHIOCleveland

24703 Cedar Road(866) 280-7469

PENNSYLVANIABryn Mawr

One Town Place, Suite 100(610) 526-9020

TENNESSEEFranklin

230 Franklin Road, Building 13(615) 599-9617

Memphis1215 Ridgeway Road, Suite 101

(866) 673-5741

TEXASDallas

4531 McKinney Ave(214) 217-2818

Houston/The Woodlands24 Waterway Ave(281) 203-5608

UTAHSalt Lake City

2233 South 300 East(801) 464-0113

8 8 6 C A N N E R Y R O W , M O N T E R E Y , C A L I F O R N I A 9 3 9 4 0 - 1 0 2 3

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