2010 Culinary ProgramaPril, may, June

Cook your way to a new Viking kitChen!(See page 33 for VIKING REWARDS details.)

Viking UniVersity 2 (VU:2)hands-on

If you have a passion for cooking and wish to expand your culinary skills, then VU:2 is

for you. The second installment of our wildly popular Viking University series, VU:2 is

highly educational, personally rewarding and fabulously fun. In this exciting new series,

we’ll hone in on specific types of cookery while preparing gourmet dishes with an

undeniable “wow” factor. Never again will you suffer with fallen soufflés or dull, lifeless

vegetables. Tender, flaky fish, succulent meats and poultry and loads of other delicious

dishes are featured in this impressive repertoire. At the end of the series, you will have a

strong and well-rounded background in all aspects of gourmet cooking. Join us once a

week for 3 hours of hands-on instruction in this unique 6-week series. VU:2 – it’s the next

step in your culinary education.

adVanced Viking classics i:Breakfast cookeryMenU 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

Strata; Poached Eggs; Balsamic Bloody Marys.

adVanced Viking classics ii:VegetaBle cookeryMenU Eggplant and Roasted Red Pepper Terrine; Spinach

Soufflé; Sautéed Green Beans (with variations); Glazed

Carrots; Braised Bitter Greens. Bonus Recipes: Broccoli

Amandine; Cauliflower Mash; Shredded Brussels Sprouts

with Crispy Prosciutto; Asparagus with Manchego Cheese

and Serrano Ham.

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First Vu

then

Vu:2!

For more information about Vu:2including pricing, visit vikingcookingschool.com.

[ The next step in your culinary education.]

VU:2

adVanced Viking classics iii:

grain, Potato, Pasta and

rice cookery

MenU Risotto Milanese; Creamy Polenta with Mushroom

Ragu; Couscous Salad; Roasted Maple Sweet Potato

Fries; Basmati Rice Pilaf; Rosemary Shrimp Pasta. Bonus

Recipes: Lasagna; Wild Rice Salad; Rice Pudding with

Crystallized Almonds; Roasted Yukon Gold Potato Salad.

adVanced Viking classics iV:

PoUltry cookery

MenU Chicken with 40 Cloves of Garlic; Stuffed Quail;

Turkey Scaloppine; Pan-Seared Duck Breasts; Chicken

Under a Brick. Bonus Recipes: Best-Ever Crispy Fried

Chicken; Oven-Roasted Breast of Turkey with Maple

Peppercorn Glaze; Spicy Bacon-Wrapped Duck Bites;

Grilled Five-Spice Quail on Mixed Greens with Shoyo

Ginger Vinaigrette.

adVanced Viking classics V:

fish and shellfish cookery

MenU Grilled Fish with Orange-Avocado Salsa;

Crabcakes with Lemon-Dill Mayonnaise (with variations);

Pan-Seared Sea Scallops with Lemon Brown Butter; Fish

Cooked in Parchment Paper; Shrimp and Asparagus

Crêpes. Bonus Recipes: Fantail Shrimp; Lobster Bisque

with Brandy Cream; Salt-Baked Whole Snapper with

Fresh Herbs and Olive Oil; Hot-Smoked Salmon with

Cucumber Crème Fraîche.

adVanced Viking classics Vi:

Meat cookery

MenU Individual Beef Wellingtons; Roasted Rack of

Lamb with Rosemary Merlot Demi-Glace; Mediterranean

Kebabs with Warm Pitas; Braised Short Ribs; Brined,

Stuffed and Seared Pork Chops. Bonus Recipes: Cowboy

Steak au Poivre; Tuscan Grilled Veal Chops; Pan-Seared

Medallions of Venison with Red Wine Sauce; Tuscan

Roast Pork Loin.

Although not required, we recommend students begin with Viking University to achieve a solid culinary foundation. Continue with VU:2 for more advanced techniques.

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 Cooking

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

earn college credit.

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.

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 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.

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1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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 and tarts

MenU Classic Quiche; Coconut Buttermilk Pie with

Macadamia Nut Crust; The Season’s Best Fruit Pie;

Lemon Tarts 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; 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.

kiDs,teens & famiLy

kid

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& f

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[learn what’s hot and what’s not in our Teens Camp: Hot Cooking Trends.]

Cooking is

cool!

teens designer cookie WorkshoP:

fUn With fondant

Hands-On • 3 hr

Let your imagination run wild as you use rolled

fondant to turn ordinary sugar cookies into delightfully

whimsical edible art. Decorate a pair of flip-flops,

swimming trunks, surf boards – or a beach ball!

We’ll have all sorts of summer-inspired shapes

freshly baked and ready for decorating. You won’t

believe how easy it is to learn the basics for rolled

fondant and royal icing decorating. Watch as these

cookies transform from the simple to the sublime –

right before your eyes! These show-stopping cookies

are perfect for gift giving or for eating yourself!

teens one-day cUlinary Basics

Hands-On • 4 hr

Teens begin a lifetime of culinary adventures with

just four hours of fundamentals. Students start the

day with kitchen safety, sanitation and knife skills.

Then they get hands-on experience grilling, sautéing,

and making soups, stocks and soufflés. Wow!

MenU Homemade Vegetable Soup; Sautéed

Breast of Chicken Stuffed with Fresh Herbs and

Mozzarella (and other variations); Asian Marinated

Grilled Fish; Basmati Rice Pilaf; Green Beans with

Caramelized Shallot Vinaigrette; Individual Chocolate

Soufflés. Sample Recipe: Chicken Stock.

Pasta Party for faMilies

Hands-On • 3 hr

In this high-energy workshop, students make home-

made pasta dough from scratch. Then, using a few

simple techniques, students roll, shape and cook

the pasta with assorted sauces. At the end of class,

we’ll throw down a red-and-white checkered table-

cloth, play some Pavarotti and enjoy our lavish Italian

feast. Too much fun to miss!

MenU Basic Pasta Dough; Pasta with Sausage and

Mushroom Tomato Sauce; Cheese Ravioli in Herbed

Cream Sauce; Garlic Bread. Sample Recipes: Caesar

Salad; Homemade Croutons; Chocolate Gelato.

Bonus Recipe: Spinach Pasta (and other variations).

For a complete listing of our Kids, Teens and Family

classes, please visit vikingcookingschool.com.

$59

$99

$59

griLLing

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[ Prepare rustic, simple foods

in our italian grill Workshop.]

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

Becomemaster of the grill!

1. Preheat the grill, and keep it hot.

2. Clean the grill grates thoroughly before putting food on them.

3. After cleaning the grates, oil them well.

4. If your grill is equipped with a drip tray, clean it after each time you grill.

5. To combat flare-ups, keep a small spray bottle or water pistol filled with water near the grill.

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

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

rULes of tHe griLLgriLLing [ Prepare rustic, simple foods

in our italian grill Workshop.]

Mediterranean grillHands-On • 3 hr The people of the Mediterranean are known for their

effusive hospitality, joy for life and passion for food.

The simple, robust cuisine of the 15 sun-splashed

countries that border the Mediterranean Sea weaves

a common thread throughout the region. Fresh,

seasonal seafood, vegetables, grains and legumes

are prepared with healthful olive oil, garlic, herbs

and citrus. Grilling is the cooking method of choice.

And, the happy side effect of following a delicious

Mediterranean-style diet is a strong heart, fit body

and long life.

MenU Mediterranean Grilled Shrimp with White

Bean Hummus; Turkish Chicken Kebabs over

Tabouli Salad with Grilled Sweet Peppers; Greek

Lamb Loin Chops with Fresh Mint and Garlic.

Sample Recipes: Baba Ghanouj with Grilled Pita

Bread; Zabaglione Gelato. Bonus Recipe: Quick

White Beans.

grilling WorkshoPHands-On • 3 hr Become master of the grill as you learn proper

techniques for both smoking and grilling. Discover

how to create juicy, tender, flavorful cuts of meat

and perfectly grilled fruits and vegetables using

both direct and indirect heat. Sign up today and

take your grilling to a whole new level.

MenU Wasabi Plum-Glazed Shrimp Skewers with

Bacon; Smoke-Roasted Spatchcocked Chicken;

Tuscan Grilled Vegetable Platter; Grill-Roasted

Corn and Sweet Potato Salad; Piña Colada-

Grilled Pineapple. Sample Recipe: Homemade

Macadamia Nut Ice Cream.Grilling classes conducted indoors or outdoors depending upon weather and teaching facility.

$99

$89

CULinary BasiCs

cu

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12

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

get back tobasics!

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

mediterranean Shrimp Skewers Serves 4

reCipe

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.)

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.

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

1⁄3 cup extra-virgin olive oil

2 to 3 cloves garlic, minced

1 tablespoon sweet paprika

1 medium lemon, zest and juice

Salt and pepper, to taste

20 jumbo shrimp (21/25 count)

2 teaspoons chopped oregano

1 tablespoon chopped parsley

1. Whisk together first 4 ingredients to make marinade; season with salt and pepper.

2. Peel and devein shrimp leaving tails intact. Thread onto wooden skewers that

have been soaked in water. Place shrimp skewers in zip-top bag; add marinade.

3. Remove shrimp from bag after 15 minutes; discard marinade. Sprinkle shrimp

with herbs, and season with salt and pepper.

4. Preheat grill to medium-high; clean and oil grates. Grill shrimp until just cooked

through, about 2 minutes per side. Serve warm or at room temperature.

$135

$135

smart Cooking

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[ learn to eat with the seasons in our From Farm To Table class. ]

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

Cook smart

and

eat well.

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.

fish cookery 2 Hands-On • 3 hr Does fish always seem to taste better when eaten at

your favorite restaurant? In this fish cookery master

class, learn contemporary techniques and recipes

for recreating restaurant-quality seafood dishes in

your own home.

MenU Tuscan-Style Grilled Ahi Tuna on Rosemary

Skewers; Potato and Chive-Crusted Striped Bass

with Lemon Beurre Blanc; Prosciutto-Wrapped

Grouper Stuffed with Sun-Dried Tomatoes; Salt-

Baked Whole Snapper with Fresh Herbs and Olive

Oil; Hot-Smoked Salmon with Cucumber Crème

Fraîche. Sample Recipes: Italian White Bean Salad,

Seasonal Greens with Champagne Vinaigrette.

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.

$99

$99

$99

entertaining

en

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

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

everything you need

to entertain – except

the guest list.

french QUarter feast

Hands-On • 3 hr

The unofficial motto for the city of New Orleans is

Laissez les bon temps rouler, “Let the good times roll!”

When visiting the food capital of the world, the

unwritten rule is “Eat, drink, and be merry.” So tap

your toes to the lively beat of zydeco while enjoying

the uniquely delicious cuisine of deep bayou country.

This is one feast you won’t forget!

MenU Seafood Gumbo; Crawfish Pies; Cajun

Red Beans and Rice with Smoked Sausage; Mini

Muffulettas with Homemade Olive Salad. Sample

Recipe: Bread Pudding with Whiskey Sauce. Bonus

Recipe: Hurricanes.

italian alfresco dinner Party

Hands-On • 3 hr

Everything tastes better when you eat it outdoors,

and no one enjoys dining alfresco quite as much

as the Italians. At the first sign of warm weather and

until the evenings turn cool, Italians savor delightful

food and wine while watching the world go by. Bring

the flavors of Italy into your own backyard with this

special menu designed for eating outdoors with

family and friends.

MenU Bruschetta with Marinated Fresh Mozzarella;

Angel Hair Pasta with Homemade Pesto; Grilled

Seafood Skewers with Lemon; Asparagus with

Prosciutto. Sample Recipe: Panna Cotta with Fresh

Berries. Bonus Recipe: Frozen Bellinis.

soUthern’ cookin’

Hands-On • 3 hr

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.

$99

$89

$79

.

DoUgH &

do

ug

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de

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rt18

[make, bake and decorate cupcakes in

our Cupcakes and Cake Balls class.]

Dessert

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

DoUgH & [make, bake and decorate cupcakes in

our Cupcakes and Cake Balls class.]

cake decorating

Hands-On • 5 hr

We’ll stimulate your creativity as you develop basic

cake-decorating skills for piping borders, mounds,

rosettes, leaves, shells and scrolls. Leave with your

expertly decorated basket-weave cake ready for

serving at home and recipes for making more.

(Price of class includes a cake-decorating kit.)

PiZZa WorkshoP

Hands-On • 3 hr

Starting out as poor man’s flat bread in 18th-century

Naples, pizza has since been elevated to ethereal

heights. Considered one of Italy’s greatest gifts to

America, as a nation we happily consume over three

billion pizzas per year. With the right ingredients,

tools and techniques, you can make fresh homemade

pizzas right in your own home that rival the best

pizzerias in Naples. Learn how a cool rise followed

by intense heat produces the perfect pie. At the end

of class, we’ll play some Pavarotti and have our own

pizza party. Ciao!

MenU Basic Pizza Dough; Whole-Wheat Pizza

Dough; White Pizza with Chicken and Broccoli; Four

Cheese Pizza with Assorted Gourmet Toppings;

Dessert Pizza with Almond Cream, White Chocolate

and Berries. Sample Recipe: Oven-Roasted Tomato

Pizza Sauce.

Pies and tarts WorkshoP

Hands-On • 3 hr

Store-bought pies and tarts will never possess the

freshness, flavor or natural beauty of those baked

at home. In addition to mastering the dying art of

preparing perfect pie pastry, you will learn to roll

and cut pie dough, repair cracks and tears, prevent

burnt edges and create elegant decorations such as

fluted crusts and lattice tops. You’ll never fear making

homemade pies again after proudly producing your

own 9-inch apple pie and an individual fresh fruit tart

in this exclusive workshop.

MenU Lattice-Topped Fresh Apple Pie; Fresh

Seasonal Fruit Tart with Lemon Curd; Short

Flaky Pastry; Sweet Short Pastry (Pâte Sucrée).

Bonus Recipes: Caramel Walnut Ice Cream;

Crunchy Caramel-Coated Walnuts; Cream

Short Pastry.

Dessert

$135

$79

$89

Date nigHt

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[Prepare dishes from some of the most

romantic restaurants in new york in

our Date night: in The City class.]For a complete listing of our Date night classes,

please visit vikingcookingschool.com.

date night: a dinner to reMeMBer Hands-On • 3 hr This gorgeous menu promises to thrill you with

deliciously decadent dishes such as crabcakes,

shrimp, beef tenderloin and crème brûlée. Now

that’s a dinner to remember!

MenU Baby Spinach Salad with Crispy Prosciutto

and Sour Cherry Vinaigrette; Triple Thrill: Jumbo Lump

“Breadless” Crabcake with Avocado Salsa, Fantail

Shrimp, and Sliced Beef Tenderloin with Champagne

Aïoli; Classic Crème Brûlée. Sample Recipe: Smoked

Salmon Canapés.

date night: roMantic dinnerHands-On • 3 hr If the way to someone’s heart is through the stomach,

then this class will have your loved one right where

you want them – in the kitchen! Enjoy an entertaining,

enlightening evening preparing the perfect romantic

meal with your special someone. Our recipes

all look impressive and taste divine, so you are

bound to make them over and over again as a

couple. After enjoying our fabulous gourmet

feast, we’ll end the night with fresh strawberries

and cream crêpes drizzled generously with warm

dark chocolate sauce. Ooh la la!

MenU Wild Mushroom and Brie Beggar’s Purses;

Mixed Greens with Bacon, Apples and Red Wine

Vinaigrette; Pan-Seared Beef Tenderloin with Sweet

Potato-Crusted Scallops and Lemon-Pepper Beurre

Blanc; Grilled Asparagus; Strawberries and Cream-

Filled Crêpes with Warm Chocolate Sauce.

date night: in sicily Hands-On • 3 hr Looking for something different to do on your next

big night out? Escape to Sicily, a multicultural island

rich with art, history and a passion for great food.

Known as “the place where the mountains meet

the sea,” Sicily draws you in with the warmth and

openness of its people. Without ever leaving the

cooking class, spend an evening cooking, eating,

laughing and learning – Italian-style.

MenU Roasted Red Pepper Bruschetta with

Homemade Fresh Mozzarella; Spaghetti alla

Norma; Grilled Radicchio and Endive Salad

with Balsamico and Shaved Pecorino; Mocha

Semifreddo for Two with Coffee Crème Anglaise.

Sample Recipe: Chocolate Almond Gelato.

Date nigHt

$99

$109

$89

steakHoUse

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[Discover the “secret” ingredients and cooking methods used by Japanese steakhouses in our Japanese Steakhouse class.]

classic steakhoUse Hands-On • 3 hr With this elegant, Sinatra-esque steakhouse

menu, familiar dishes are redefined to include

deliciously unexpected presentations. Enjoy the

pleasures of good food, good wine and good

company while creating classic steakhouse

recipes with a contemporary twist.

MenU Mushroom Caps Stuffed with Crab Imperial;

Bacon-Wrapped Filet Mignon with Béarnaise; Oven-

Roasted Asparagus; Twice-Baked Tall Potatoes;

Iceberg Wedge with Homemade Blue Cheese

Dressing; Bananas Foster.

steakhoUse WorkshoPHands-On • 3 hr America enjoys a long, enduring love affair with

steak. Juicy sizzling cuts of beef along with decadent

steakhouse side dishes are all the rage. Considered

the ultimate comfort food, steak is luxurious, yet familiar.

Discover how to re-create your favorite steakhouse

recipes at home in this dynamic workshop.

MenU Shula’s Steak House’s Barbecued Shrimp;

Ruth’s Chris Steak House’s Warm Peppered Tenderloin

Salad; Emeril’s Delmonico’s Dry-Aged Rib-Eye; Saltgrass

Steakhouse’s Garlic Mashed Potatoes; Roasted

Asparagus; Emeril’s Essence Creole Seasoning

(Bayou Blast); Morton’s of Chicago’s World Famous

Hot Chocolate Cake. Sample Recipe: Emeril’s

Worcestershire Sauce.

chicago steakhoUse Hands-On • 3 hr As you enter one of Chicago’s historical, world

renowned steakhouses, you’ll half expect to see

Ol’ Blue Eyes tipping his fedora – or a mob boss

asking for his usual table in the corner. Well, you

won’t see Frank Sinatra or Al Capone, but you will

experience prime aged steaks like you’ve never

had before. Prepare popular dishes featured in

the Windy City’s most beloved steakhouses. Then,

sit down to enjoy a fabulous Chicago-style steak-

house feast.

MenU Bacon-Wrapped Sea Scallops with Apricot

Sauce; Chopped Salad with Avocados, Bacon, Blue

Cheese and Dijon Vinaigrette; Chicago-Style Bone-In

Rib-Eyes; Sautéed Spinach and Mushrooms; Hash

Brown Potatoes. Sample Recipes: Horseradish Cream

Sauce; Windy City’s Banana Cream Tarts.

For a complete listing of our Steakhouse classes, please visit

vikingcookingschool.com.

$99

$109

$109

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

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

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 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: the greek isles Hands-On • 3 hr The Mediterranean tradition of sharing small plates

of colorful, flavorful food over great conversation

and a spirited libation is one of the hottest dining

trends in America. In Spain, these little snacks are

known as tapas, while in Greece, these bite-size

treats are known as meze. From little plates of

olives to miniature meatballs, meze are fun, robustly

flavored tidbits typically enjoyed with ouzo, the

classic Greek apéritif. Travel with your girlfriends

to the “Greek isles” for an evening of laughing,

learning and lingering over our masterful meze

menu. Opa!

MenU Savory Spinach Pies (Spanakopitas);

Shrimp Baked with Tomatoes and Feta (Garides

Saganaki); Tiny Greek Meatballs (Keftedakia);

Stuffed Grape Leaves with Lamb and Fresh Mint

(Dolmades). Sample Recipes: Greek Yogurt and

Cucumber Dip (Tzatziki); Sweet Phyllo Pastry with

Nuts and Honey (Baklava).

girls’ night oUt: the islandsHands-On • 3 hr 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.

$89

$99

$89

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[Bring your amigos for bueno food and fun in our Cinco de mayo class.]

aroUnD tHe WorLD [Bring your amigos for bueno food and fun in our Cinco de mayo class.]

sUshi WorkshoP Hands-On • 3 hr Enjoy an authentic Japanese edible art form that is

both healthful and delicious. Learn just how fun, fast

and easy rolling sushi can be as we teach you four

fabulous techniques with variations.

MenU Hand-Pressed Sushi with Shrimp, Smoked

Salmon, Tuna and Eel (Nigiri Sushi); Inside-Out

California Rolls (Uramaki Sushi); Spicy Tuna Rolls

and Cucumber Rolls (Hosomaki); Hand Rolls

(Temaki). Sample Recipes: Sushi Rice (Sushi-Meshi);

Miso Soup; Salt and Pepper Edamame.

Parisian dinner Party Hands-On • 3 hr Thousands of people flock to Paris each year to visit the

Eiffel Tower, the Louvre or the Arc de Triomphe. But the

best reason to visit the stunning capital of France is to

experience the city’s unbridled celebration of food. Learn

classical French techniques while you create our special

Parisian menu.

MenU Tournedos of Beef with Champagne Sauce;

Dauphinois Potatoes; Oven-Roasted Asparagus;

Chocolate Mousse for Two (Mousse au Chocolat

pour Deux); Raspberry Sauce; Tuile Cups. Sample

Recipe: Brie en Brioche.

thai taste exPlosions Hands-On • 3 hr 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.

For a complete listing of our around the World classes, please

visit vikingcookingschool.com.

$99

$99

$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 with Fresh Asparagus; 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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SPECIAL DISCOUNT PRICING

Any two Essentials classes – $80

Any three Essentials classes – $120

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!

[ master cooking techniques

in 12 short weeks.]

tHe essentiaL Cooking series

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

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; Fresh Seasonal Fruit Poached in Wine; Pasta Primavera Salad.

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.

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 categorized

by texture, milk type and flavor. Then discover the

secret to purchasing, storing and serving both

fresh and aged cheeses. Through both tasting and

discussion, we’ll teach you all the basic principles

for successful cheese and wine pairings. You’ll be

amazed how well triple cream cheeses pair with

sparkling wines, and how well, despite what you

may have heard, white wines pair with countless

cheeses. We’ll sample some classic combinations

such as great big reds with blues as well as some

contemporary, artisanal cheeses paired with up-and-

coming varietals.

MenU Premium cheeses from around the world;

premium wines from around the world.

food and Wine Pairing: naPa Valley style Demonstration • 2.5 hr 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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[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 professional 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.

SAMPLE RECIPES are included in the student packet but

are not made. However, a sampling of each recipe is

provided to the students in class.

BONUS RECIPES are included in the student packet but

are neither made nor tasted in class.

* 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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tHe ULtimate in fooD preserVationrefrigeration is every bit as crucial to the kitchen as broilers and burners.

Viking offers a complete line of Quiet Cool™ built-in refrigeration products to

complement the high-performance kitchen with exceptional features and design.

side-by-side and bottom-mount models present an array of convenient options

while the all-refrigerator and all-freezer units deliver dedicated performance

with tremendous storage capacity. innovative features such as the plasmaCluster™

ion air purifier and Variable speed DC overdrive™ Compressor make Viking

Built-in refrigeration best in its class.

Viking QUiet CooL™ BUiLt-in

refrigeration

additional features include:

• Odor Eliminator™ evaporator removes odor and excess humidity

• PlasmaCluster™ ion air purifier eliminates 99% of airborne bacteria, viruses and mold

• 15% - 20% noise reduction makes these new models the quietest ever produced by Viking

• Super Clog-Resistant™ condenser coil and heavy-duty parts eliminate costly cleaning

and service calls

• The best warranty in the industry

. 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

Powerful 300 watt motor for pureeing soups, crushing ice, whipping meringues, blending smoothies, and more.

Easy to use two speed pulse control features automatic shut-off for safety.

Extra long 5’ power cord allows freedom to move around the countertop.

Ergonomic no-slip grip handle design.

Accessories included are stainless steel blendingattachment, stainless steel whisk, and 35-ounce no-slipmixing cup with lid.

Product Dimensions:15.4” (39.1cm) H x 2.6” (6.6cm) D

One year full warranty against manufacturer defects.

For a limited time enjoy the 3 cup chopper attachment FREE (retail value $30) and make quick work of nuts, herbs, and vegetables.

Offer valid: 1/2/10-5/9/10

hand Blender + choPPer attachMent RegulaR Retail $150 ProMotional retail $120 YoU sAVe $30!

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

hand MixerProfessional Series

hand Blender Professional Series

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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

NEW JERSEYFairfield

4 Sperry Road(973) 244-1580

Peapack-Gladstone2 Main Street

(908) 901-9500

NEW YORKGarden City

835 Franklin Ave(516) 877-1010

OHIOCleveland

24703 Cedar Road(216) 381-2100

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

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