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May Newsletter: Diving Spring Classes

We have really enjoyed tilling, fertilizing, and planting our VCS urban garden behind the school. Many thanks to Shirley Zorn for donating her fine pasture products.

If your garden needs attention contact Carolyn Kenyon of Kenyon Organics. She has a remarkable selection of seeds and seedlings that will make your harvest shine. Be sure to check out Kenyon Organic’s annual plant sale Saturday, May 11th at 8 am to 1 pm, Baptist Church parking lot on the NE corner of 1300 East and 800 South.

We are pleased to have our NEW Facebook page up and running. Please give us a “like”. For our upcoming class listings, click here.

Julie Christopher of King Arthur Flour will be joining us from Vermont for a special class on May 3rd. This hands-on class will provide a unique educational opportunity including bonus discussion on whole grain baking and how certain ingredients affect the quality of baked products.

If you missed our two-day Downton Abbey class last month, here is a link to the fun we had with the Studio 5 crew: http://studio5.ksl.com/index.php?nid=71&sid=24995056


Baking with King Arthur Flour

518Friday, May 3rd, 11 am to 2 pm

Viking Cooking School is proud to partner with King Arthur Flour and we are committed to educating students about the numerous benefits of their baking products. In this very special class, Julie Christopher from Vermont-based KAF, will join us to help continue the education process. This will be a hands-on class focusing on whole grain recipes and will include discussion of how the ingredients you bake with impact your final product. Spaces are limited and are expected to sell out. Do not miss this opportunity to learn more about King Arthur.

Recipes:

  • Vermont Whole Wheat Oatmeal Honey Bread
  • Crunchy Seed Braid
  • Heavenly Healthy Banana Bread
  • Sample Recipe: 100% Whole Wheat Chocolate Chip Zucchini Bread

One-Day Culinary Basics

519Friday, May 10, 11am-4pm

Our wildly popular One-Day Culinary Basics workshop is a condensed version of our three-day class for those whose schedules cannot accommodate the more extensive course. In this comprehensive workshop, develop a deeper understanding of quality ingredients while perfecting basic, classical cooking techniques. From soups to soufflés, develop the expertise needed to create all your favorite dishes in just one day. After a full day of slicing, dicing, cooking and baking, students sit down to enjoy the fruits of their labor while discussing the featured skills, techniques and recipes.

SKILLS AND TECHNIQUES Introduction to kitchen terminology and basic cooking equipment; knife skills; making soups and stocks; preparing a marinade; breading using three-stage process; sautéing; pan-searing; blanching and shocking green vegetables; cooking rice; making a vinaigrette; buying fish; grilling fish; making a soufflé.

Recipes:

  • 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
  • Individual Chocolate Soufflés

Barbecue Basics

520Saturday, May 18th,11am-4pm

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.

SKILLS and TECHNIQUES Adding smoke flavor; preparing ribs; basting with a mop sauce; slow-cooking pork barbecue; making North Carolina-style vinegar sauce; marinating and grilling barbecued chicken; making a glaze; using a mandoline; cooking traditional barbecue side dishes with a contemporary twist; cooking in cast iron; making a classic dessert.

Grilling classes may be conducted either indoors or outdoors, depending upon the weather.

Recipes:

  • Fall-Off-The-Bone Baby-Back Ribs with Tangy Mop Sauce
  • Low-and-Slow Pulled Pork with Traditional Vinegar Sauce
  • Real Deal Barbecue 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
  • Blue Ribbon Apple Brown Betty
  • Sample Recipes:
  • Luau Grill Beans
  • Homemade Butter Pecan Ice Cream

Champagne Brunch

521Sunday, May 19th, 12-3 PM

Prepare decadent dishes ahead of time for an elegant Champagne brunch. Our uniquely delicious do-ahead recipes are guaranteed crowd-pleasers, and the Smoked Salmon Cheesecake is an absolute show-stopper. After tasting these memorable dishes, people will be begging for the recipes. Perfect for holiday entertaining – or for any celebratory occasion!

SKILLS AND TECHNIQUES Making cheesecake custard; making a salmon “rose”; working with wild mushrooms and fresh asparagus; trimming, roasting and glazing pork; testing pork for doneness; carving pork; candying bacon; making the ultimate biscuit.

Recipes:

  • Smoked Salmon Cheesecake
  • Mushroom and Asparagus Strata
  • Rosemary Orange-Glazed Pork Tenderloin
  • Shirley’s Feather-Light Biscuits
  • Spicy Brown Sugar Bacon
  • Sample Recipe:
  • Mini Berry Crumb Cakes with Streusel Topping
  • Bonus Recipes:
  • Celebration Champagne Cocktails
  • Basil Balsamic Bloody Mary’s

Mediterranean Grill 

522Thursday, May 30th, 6-9 pm

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.

SKILLS AND TECHNIQUES Preparing the grill; creating crusty grill marks; grilling shrimp, chicken, peppers and lamb to perfection; testing grilled foods for doneness.

Grilling classes may be conducted either indoors or outdoors, depending upon the weather and the individual teaching kitchen facility. All recipes are adaptable and user-friendly for indoor/outdoor cooking.
Recipes:

  • 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

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