Greetings!
With 2011 behind us, we look forward to a monumental 2012. Viking Cooking School will feature several new cooking classes this year. Please check them out here. We look forward to seeing you again soon.
Attention iPad food geeks! Named one of the five favorite culinary books of this decade by Food Arts magazine, "The Professional Chef" is the classic kitchen reference for many of America's top chefs. If you have only one cookbook this should be the one. Over 850 recipes, 750 photographs, and 100+ videos are included. Learn more at iTunes or Inkling.
Join Slow Food Utah for a live webcast discussion on "Changing the Way We Eat". This is a full day of talks broken down in to three sessions- Issues, Impact, and Innovation. The discussions are used as ways to explore the state of our food system and our progress toward sustainability. More details will follow at slowfoodutah.org as the date gets closer, but expect some good food, discussions and local speakers.
This discussion will be held January 21st from 8:30 a.m. - 4:00 p.m at the Sorenson Unity Center, 1383 South 900 West. Attend for as long or little as you like. The event is FREE and open to the public.
Liberty Heights Fresh will sponsor a late January citrus tasting event to benefit Slow Food Utah. Thanks to Steven and his staff for hosting and his continued support of Slow Food Utah. Watch for More Details Soon!
A favorite way to indulge a New Year's resolution and trim a few calories is to learn to make Pho Bo, the venerable Vietnamese noodle soup. You will find expert instruction on doing exactly that by clicking here.
Since our gardens have been tucked-in for the season and our farmer's markets have closed, please note the opening of the "Locavore Market" at Tony Caputo's Market and Deli, 314 West 300 South in Salt Lake. It runs Saturdays from 10 AM to 3 PM. Although options vary weekly, you will find organic produce, fresh eggs, honey, hummus, jams, gelato, beef, lamb, and poultry. Continued thanks to Tony and Matt Caputo for sponsoring the Locavore Market.
Over the past few years we have announced partnerships with Tony Caputo's Market and Deli, Kenyon Organics, and Aquarius Fish Market. Please keep them in your shopping plans and visit them soon. There are links to their websites below.
Please visit us on Facebook. You will receive special offers, recipes, etc.
Bon appetit!
Jim Light
Executive Chef/Kitchen Manager
Learn to Bake-3 Class Series, begins Saturday, January 14, 10:00 am to 1:00 pm |
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Learn to Bake Series runs on three consecutive Saturday mornings beginning January 14th at 10:00 am. The Learn to Bake Series is designed for anyone who needs an introduction to baking, or for those who would like to gain additional skills to take their baking to the next level. You will learn about the science of baking as well as specific methods that professionals use to turn out perfect pastries every time. Pastry Chef and Culinary Institute of America graduate, Katy Monti, will lead you in demonstrations as well as hands-on projects. Day 1 - In the first session we will focus on the fundamental skills required to build your baking repertoire. You will learn how ingredients function in a recipe, how to properly measure and weigh ingredients, and how to execute cake creaming methods as well as the "rubbed dough" method for biscuits and scones. By learning these skills, you will discover the rewards of successfully baking your own cakes, quick breads and more from scratch. Day 2 - In the second Learn to Bake session, we will have a master class on pie dough and pie filing. You will get detailed instruction on every step in the pie-making process including scaling, mixing, rolling, shaping, crimping and baking. You will also learn how to properly prepare apple pie filling as well as how to make individual pie "tartlets". After this class you will have the confidence to successfully execute delicious and cookbook-worthy pies. Day 3 - In the third Learn to Bake session, we will cover cakes and cupcakes. You will learn how to properly scale, mix, bake and assemble cakes and cupcakes as well as how to execute perfect frostings. You will also use specialized pastry tools and learn professional techniques for cake (and cupcake) decorating. Ages 13 or older.
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Super Bowl Bash, Wednesday, January 18, 6:00 pm to 9:00 pm |
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Prepare a sporty-yet-sophisticated menu of fabulous football-watching snacks while learning essential cooking techniques in this fun, relaxed workshop. These recipes are perfect for serving during the big bowl games - or for hosting any casual get-together. SKILLS AND TECHNIQUES Cooking shrimp perfectly every time; marinating and grilling chicken wings; baking cornbread; making a quick and easy pick-up dessert. Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
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Steak, Roast, and Chop Workshop, Wednesday, January 25, 6:00 pm to 9:00 pm |
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Proper meat cookery techniques ensure succulent, tender, flavorful cuts of beef and pork. Develop the skills needed to select quality cuts of meat; then discover classical cooking methods for creating memorable meat dishes at home. SKILLS AND TECHNIQUES: Searing, roasting and grilling meat; testing for doneness; resting and carving meat; making a compound butter; making a steam-risen quick bread; stuffing chops; brining meat; making a simple sauce.
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Gift and Team Building Ideas |
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Say "thank you" with a fun, interactive gift like a cooking class or a cooking class series at Viking Cooking School? Our popular Viking University Series may be just the ticket. Have an anniversary, 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 holiday celebration, or looking for a stress-free way to throw a dinner party - we have the complete package to make your next event unforgettable. |
Basic Knife Skills, Saturday, January 28, 10:00 am to 12:30 pm |
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Minimize waste, save time, prevent accidents and feel confident using your knives once you've honed your skills under the direction of our experienced instructors. Use our signature Viking knives to master proper chef knife techniques for chopping, mincing, slicing, dicing, julienning and cutting into chiffonade. Our capable staff will instruct you on the selection, care and proper use of cutlery, along with the art of maintaining a sharp knife. At the end of class, your instructor will prepare a delicious dish utilizing the product of your knife work. |
Southern Specialties from the hit movie The Help, Tuesday, January 31, 6:00 pm to 9:00 pm |
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Crafty cook Minny Jackson from Kathryn Stockett's The Help has a culinary cure for the blues. "Frying chicken always makes me feel a little better about life." If you left the movie itchin' to rustle up a fresh batch of crispy fried chicken and other soulful southern specialties, then we have just the class for you. Learn to make finger-lickin' fried chicken, feather-light biscuits, creamy mac n' cheese and cornbread with silky greens in our fun new workshop featuring craveable culinary delights from The Deep South. We'll end our scrumptious Southern spread with Minny's famous Caramel Cake, so y'all make sure you save room for dessert! SKILLS and TECHNIQUES Marinating, seasoning, breading and frying chicken; testing chicken for doneness; making a homemade cheese sauce; sautéing aromatics; braising and seasoning greens; cutting fat into flour; making melt-in-your mouth biscuits using a special technique; making iron-skillet cornbread.
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