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Greetings!
With the harvest season peeking around the corner we look to
the lovely produce ripening in our gardens. Lettuce, radishes, spinach,
herbs have been beautiful with many varieties of beets, carrots, pole
beans, zucchini, cucumbers currently gracing our tables. Still longing for
the tomatoes, corn and peaches...
Lots going on this month with specialty classes like ice cream
making, canning classes, and "Think like a Chef", a fun, unique
class explained below. It seems like we never slow down and with 25 classes
offered during August, we will be cooking and teaching up a storm, or
should I say thunderstorm?
I encourage you to attend this year's Feast of Five Senses, a
splendid event by Slow Food Utah which funds many good efforts like the
Slow Food Micro-Grant Program and children's educational opportunities. You
will enjoy the food and wine pairings. Sign up information is below.
Although I am not in complete agreement with these thoughts on
food trends, it is fun to see another's
idea of what is no longer "in". You will have the opportunity
to comment.
Like last year, Viking Cooking School is a sponsor of the
Downtown Farmers Market, running until mid-October from 8:00 AM until 1:00
PM.
We will be conducting cooking demonstrations and workshops so
stop by for a bite of something fresh and seasonal. You will find us in the
middle of the block, west of the restrooms.
If you scroll down to the bottom of this page you will find an
appeal by Cathie Mooers our Culinary Director. Please help bail her out. We
really need her.
Looking for a quick birthday gift? How about a class or class
series at Viking Cooking School? Call 801-464-0113 for gift certificates.
Bon appetit!
Jim Light
Executive Chef/Kitchen Manager
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Feast of Five Senses Sunday, August 15th
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Hosted by Viking Cooking School, Slow Food Utah's 6th annual
Feast of Five Senses is the top culinary event of the season. Five of
Utah's most renowned chefs will dazzle your pallet with seasonal
creations served in elegant style.
This year's fundraising event, chaired by renowned local
Chef Jude Rubadue, includes "feast-makers"
Regular Seating $85 per person, $35
optional wine pairing
Five Senses Kitchen Table (Watch and mingle
with our Feastmakers!) $115 per person, $35 optional wine pairing
To sign up for this year's Feast of Five Senses, click
here.
Proceeds from the Feast of Five Senses fund Slow Food Utah's
Micro-Grant Program, enriching our local food culture and educating our
children.
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About Slow Food
Utah
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Ice Cream Classes on August 25th
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ICE CREAM! Sorry, I get excited when I think about it. Have
you ever wanted to learn how to make your own ice cream but thought that
it was too hard? Well, making ice cream is as easy as 1, 2, 3-the base,
the mixing, and the add-ins. Really, it's as simple as that! When you
learn how to make your very own ice cream, I promise, you will never go
back to store-bought again.
Great ice cream begins with great ingredients and in this
class we will start with the basics and move to exotic. You'll experience
a mouth watering range of flavors as well as different textures by adding
"inclusions" which are the bits of fruit, chocolate, cookie etc
that are blended in to the ice cream.
There's just something special, indescribably special, about
homemade ice cream. Come and learn how to make this delectable treat at
home. Your friends and family are going to love you for it!
- Basic Vanilla Ice Cream
- Butter Pecan Ice Cream
- Decadent Chocolate Ice
Cream
- Blueberry Ice Cream
- Toasted Coconut Cashew
Ice Cream
- Lemon Basil Sorbet
More about
"Ice Cream!"
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VCS Urban Garden
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 Since its creation early this spring,
our members have enjoyed gardening together, and eating delicious salad
and spinach greens, radishes, herbs, squash, and some mighty nice beets.
Many of our peas, pole beans, pumpkins, and several other seedlings were
ravenously enjoyed by the quail family which took up residence soon after
planting.
Pictured above is Diane
Sheya on a recent weekend weed cleanup party just before leaving for a
group breakfast at the Blue
Plate Diner.
Our heirloom tomato plants are head-high HUGE! Our garden
partner Kenyon
Organics can be very proud of these babies. We planted
"Carolyn's picks" from their site. Check them out.
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Events and Parties at Viking Cooking School
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Have a birthday or other special event coming up? Why not
have it at Viking Cooking School? We can customize the fun to suit the
occasion and your tastes.
You take care of the guest list, and we'll handle the rest.
Select from our Special Event Menu listing, choose any class
offered in our current Culinary Program, or we will create a custom menu
for you.
Our chefs can handle groups of almost any size. We
specialize in making you comfortable and making every detail look
smashing!
Whether you're thinking about a unique teambuilding exercise
for your employees, trying to find just the right place for a birthday
celebration, or looking for a stress-free way to throw a dinner party -
we have the complete package to make your next event unforgettable.
More
information...
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Tailgating Party August 18th at 6 PM
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Let's take the party outside! Even if you're not a sports
fan, our casual gourmet finger foods will have everyone cheering. Whether
you're packing a picnic for a college football game or setting an elegant
spread for steeplechase races, we'll share our secrets for doing
reconnaissance on the venue and creating the perfect menu.
Students leave with a tailgating checklist complete with how
to get your act together before you go and what to do once you get there.
It's the ultimate packable party.
SKILLS AND TECHNIQUES Learning about food safety; keeping
hot foods hot and cold foods cold; learning about food storage; setting
an attractive outdoor table; creating a tailgating prep list and time
line; learning unique tailgating tips and techniques; creating an equipment
and supply list; making a dry-rub; preparing the grill; grilling to
perfection; testing for doneness; boiling the perfect egg; making a
decadent pick-up dessert.
- Tuscan Antipasto Stuffed
Bread
- Dry-Rub Barbecued Shrimp
Skewers with Remoulade Dipping Sauce
- Bacon-Wrapped Grilled
Stuffed Jalapeńos
- Game Day Deviled Eggs
(with multiple variations)
- Chocolate Pecan Pie Bars
(Kentucky Derby Bars)
- Sample Recipe: Hot
Buffalo Chicken Dip with Pita Chips and Celery
- Bonus Recipes: BYOM
(Bring Your Own Meat) Kebabs with Assorted Marinades and Sauces
- Parking Lot Party Punch;
Spiked Ginger Lemonade (with virgin variation)
More info here
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Think Like a Chef August 4th at 6 PM
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Develop expertise that experienced cooks rely on to create
dishes using seasonal foods.
Becoming a member of a local CSA is exciting! Each week as
you peek into your produce box like a child opening a present. It is fun
anticipating the arrival and enjoying the harvest by creating a dish that
brings out the best flavors from the bounty.
"But what shall I do with this beautiful summer
squash...?" Using produce from several local CSA farms, our ultimate
goal of this class is to free you from the feeling that you must follow a
recipe - to help you trust your instincts and let fresh, seasonal
ingredients guide the way to an amazing meal.
We will share our knowledge of ingredients and techniques,
as well as our passion and approach to food...to help you think like a
chef. Then you can take these building blocks to create new and great
recipes, work them into your own repertoire, and apply them to the
ingredients you like best. You'll see that a basic love of great
ingredients and an open mind are all you need to think like a chef. The
possibilities are endless!
Our recipes will be determined by what actually arrives in
our CSA box on the day of the class.
Sign up here
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Save Cathie Mooers!
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 Bail
Cathie out of jail. They have finally locked her up. But hear her side of
the story first:
"THEY ARE FINALLY
LOCKING ME UP! I'm excited to tell you that I have chosen to serve as an
MDA Jailbird and am being Locked-Up! I'm going behind bars to help
Jerry's Kids©. In order to be released on good behavior, I need your help
to raise my "bail"."
My bail has been set at
$2,400.00 and if everyone I know makes a little donation, they will let
me GO! Click
here to make a secure, online donation before 08/05/10. This cause is
close to my heart as I have had 2 very close childhood friends die of the
devastating disease, that nobody should have to endure.
I will be at Biaggi's Restaurant for the MDA Lockup...down
at the "Gateway" on Thursday August 9th at 11am promoting the
Viking Cooking School and raising money for Muscular Dystrophy
Association, all monies raised STAYS HERE IN UTAH!!
Don't hesitate to call or e-mail me with any questions.
Thanks in advance for your help. Together we'll make a difference!
Donate to
Muscular Distrophy Association
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Morgan Valley
Lamb Feast Recap
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After gathering at Viking Cooking School for coffee and
doughnuts, we boarded our "Culinary Cruiser" for the cosy ride
to Morgan, Utah. Our intrepid "Le Bus" driver David whisked us
through Weber Canyon then up the back road to Jamie and Linda Gillmor's
rustic cabin nestled in the mountains high above Morgan, Utah. We dined
elegantly on Morgan
Valley Lamb at the site where it is raised.
We arrived to find members of the Gillmor family already
grilling huge cuts of juicy lamb. Bob Graves manned Dutch ovens filled
with slow-roasting lamb shoulder and succulent lamb shanks. It was a
sight to behold!
60 people spread pot luck dishs out on tented picnic tables
and the feast began. You could hear the sound of glasses clinking and the
pouring of fine wines over bird songs and the breeze through the aspen.
Laughter was everywhere.
This event was held in conjunction with Slow
Food Utah and the Gillmor family, owners of Morgan Valley Lamb.
Our thanks go to Morgan Valley Lamb, the entire Gillmor
family, Slow Food Utah, the participants and everyone who made this event
so much fun.
Thanks also to David, our driver, for rising above the call
of duty to get everyone to the site and returned to Viking Cooking School
safely.
Several photos of this delightful event can be viewed here.
Viking Cooking School will continue bus tours along Utah's
culinary byways searching out local foods. Look for announcements in this
newsletter as time goes by.
More on Viking
Cooking School
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