March January February 2009

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					  January                  February               March              2009

Lobster Bisque with Brandy Cream from Date Night: Special Occasion
Enroll online:
  Spice of Life

 2               Our Bread


 Meet Donald – Our Very Own Bread Superhero
                                   A New Year is upon us, and the Viking Cooking
                                   School smells good. Why you ask? Two words…
                                   Donald Bender. We invite you all to stop by and

Bread Schedule
                                   meet the newest member of our team. By our
                                   standards, the delicious and tempting daily aroma
                                   of his fresh baked breads and the fact that they are
                                   actually healthy has earned him superhero bread

                                   Donald got his start in the food world when he
           Monday                  was sixteen, working at the local Sonic in Oxford,
          Ciabatta 3.00            Mississippi, pleasing the not-quite-drive-through
                                   clientele flipping burgers and frying tater tots. After
                                   several years working in a variety of restaurants he
           Tuesday                 moved to Tucson where he was immersed in his first
         Semolina 3.00             upscale restaurant experience making homemade
     French Baguettes 2.00         pasta and pizzas. The lure of the Southland has a
        Slicing Loaf 3.75          way of bringing folks home though, and Donald
    *100% Whole Wheat 4.00         returned to Oxford and worked at Proud Larry’s until
       *every other week           his future wife Martha Foose stole him away to bake artisan breads at her own operation,
                                   Bottletree Bakery.
       Sourdough Loaf 4.00         Shortly after hiring Donald, Martha realized he had very little bread knowledge, but instead
     Sourdough Baguette 2.00       of letting him go she called her friend at La Brea Bakery in California to come out for three
          Ciabatta 3.00            weeks to teach him to bake bread. As it turned out, Donald’s mentor spoke little English
    Green Olive and Garlic 3.75    and Donald spoke little Spanish, but they worked together in Oxford for the next three
                                   years becoming best friends and eventually roommates.

           Thursday                After taking on the job of head baker, Donald did consulting work for Susan Spicer in New
          N.Y. Rye 3.75            Orleans and then worked for Windsor Court, which at the time was named Best Hotel
    Multigrain with raisins 4.00   in the world by Conde Nast. Donald later moved to Minneapolis where he worked for
    Jalapeno Cornbread 4.00        Turtlebread. It was here Donald’s creative talents were born, and the world of bread as we
            Rolls 3.50             know it has never been the same. Fortunately for us, Donald longed for home once again
                                   and he is now at the Viking Cooking School baking his beloved breads.
             Friday                Now here is the best part of his story…BREAD!!!! Every kind of bread imaginable. We have
          Fig Anise 3.75
                                   Green Olive, Semolina, Rosemary Garlic, and Donald’s newest creation Pimento Cheese
       French Baguette 2.00
                                   Bread. All things are possible with bread and Donald is the man that can make it happen.
         Slicing Loaf 3.75
                                   He thinks it, he bakes it! But even with all of the fanciest ingredients at his disposal, his
         Wheat Bread 4.00
                                   favorite bread is sourdough. It’s a 24-hour process that he baby-sits every step of the way.
                                   It has no commercial yeast, no oil, butter or dairy, and unlike grocery store breads which
           Saturday                are all yeast and pumped full of air, there is actually bread still left in his product making it
       Rosemary Garlic 4.00        healthy to eat. Thank goodness, because once you smell it the temptation is way too sweet
          Ciabatta 3.00            to resist. And speaking of sweet, all of his breads are sweetened with natural sweeteners.
         Sourdough 4.00            Multi-grain with raisins soaked in orange juice and unsulfured molasses instead of sugar…it
           Wheat 4.00              can’t get any better than this for all of you bread lovers out there.

                                   So, now you know his story. For the love of the loaf, we hope you will stop by, meet Donald,
                                   talk bread with him, and buy your favorite to share with your family and friends.
                                                                                                                      PAGE NO.

                                              Chocolate Cherry Fondue with Pound
                                                     Cake and Fresh Fruit Dippers
                                                             from Girl’s Night: The Original

                                                                                                   Guests!               3
         Elegant Dinner Party                          Southern Cookin’
          Friday, January 2nd                        Saturday, January 17th
       Wednesday, February 11th
     Hands-On | $99 | 6:00 to 9:00pm
                                                Hands-On | $79 | 10:00am to 1:00pm
                                                                                               Featured Class
                   {menu}                     Best-Ever Crispy Fried Chicken and
Mixed Greens with Tangerines, Toasted         Gravy; Perfect Mashed Potatoes; Slow-
Hazelnuts and Fresh Goat Cheese; Tender-      Cooked Southern Greens; Skillet Corn-                 New Year’s Celebration
loin of Beef Stuffed with Cold Water Lob-     bread; Homemade Banana Puddin’; Sam-                    Friday, January 2nd
ster Tail; Chive Beurre Blanc; Crisp Potato   ple Recipes: Cheese Straws; Sweet Tea              Hands-On | $119 | 6:00 to 9:00pm
Ruffles; Pomegranate Sorbet; Sample Rec-
ipe: Chocolate-Dipped Almond Wafers
                                                                                               Baby Greens with Lobster, Avocado,
  Dinner Party for Hunters and Friends
         Saturday, January 3rd                      Entertaining Cocktail Party                Pink Grapefruit and Brown Sugar
    Hands-On | $89 | 6:00 to 9:00pm                   Tuesday, January 20th                    Bacon; Brown Sugar Bacon ; Tuscan-
                                                  Hands-On | $89 | 6:00 to 9:00pm              Grilled Veal Chops; Truffled Angel Hair
                   {menu}                                                                      Pasta with Wild Mushrooms; Sample
Spicy Bacon-Wrapped Duck Bites; Grilled                        {menu}                          Recipe: Buttered Green Beans; Choc-
Five-Spice Quail on Mixed Greens with         Shrimp and Artichoke Hearts in Herbal            olate Mint Tart with Berries and Choc-
Shoyu Ginger Vinaigrette; Pan-Seared Me-      Vinaigrette; Curried Chicken Salad with          olate-Dipped Mint Leaves
dallions of Venison with Red Wine Sauce;      Sweet-and-Sour Peppers in Phyllo Cups;
Sample Recipe: Slow-Cooked North Caro-        Grilled Salmon Skewers with Orange-
lina-Style “Pulled” Venison BBQ               Miso Dipping Sauce; Bite-Size Tiramisù
                                              Cheesecakes; Sample Recipe: Pesto and
         Casual Cocktail Party                Sun-Dried Tomato Torta with Crostini; Bo-
        Wednesday, January 7th                nus Recipe: Citrus Martinis
     Hands-On | $89 | 6:00 to 9:00pm

Marinated Feta Bruschetta; Mint-Marinat-              Champagne Brunch
ed Lamb Kebabs with Yogurt Dip; Jala-                Saturday, January 24th
peño Citrus-Glazed Shrimp; Phyllo Chess         Hands-On | $89 | 10:00am to 1:00pm
Tartlets; Sample Recipe: Homemade Pota-
to Chips with Blue Cheese, Green Onions                 Saturday, March 21st
and Black Pepper; Bonus Recipes: Apple                 $89 | 10:00am to 1:00pm
Martinis; Chocolate Martinis
                                              Smoked Salmon Cheesecake; Wild Mush-
       Celebration Dinner Party
                                              room and Asparagus Strata; Rosemary
         Friday, January 16th
                                              Orange-Glazed Pork Tenderloin; Shirley’s
     Hands-On | $99 | 6:00 to 9:00pm
                                              Feather-Light Biscuits; Spicy Brown Sugar
                                              Bacon; Sample Recipe: Mini Berry Crumb
                                              Cakes with Streusel Topping; Bonus
Mixed Greens with Pears, Cranberries and
                                              Recipes: Champagne Cocktails; Balsamic
Walnuts with Warm Blue Cheese Croutons;
                                              Bloody Mary’s
Lightly Smoked Lobster Tail with Lemon-                                                        Lobster Frisee Salad
Chive Beurre Blanc and Petit Filet Mignon                                                      from New Year’s Eve Celebration
stuffed with Wild Mushrooms; Lobster
Mashed Potatoes; Celebration Chocolate
Mousse Cakes
PAGE NO.             Enjoy a

                     Night of
                     Food and

                                                   Cajun and Creole Cooking                       Date Night: In the City
                                                     Tuesday, February 3rd                       Saturday, February 21st

 New Classes
                                                 Hands-On | $89 | 6:00 to 9:00pm              Hands-On | $109 | 6:00 to 9:00pm

                                                     Saturday, March 7th                                   {menu}
                                               Hands-On | $89 | 10:00am to 1:00pm        Jumbo Lump Crabcakes with Chipotle Tar-
                                                                                         tar Sauce from Tavern on the Green; Grilled
                                                              {menu}                     Veal Chops with Wild Mushrooms and
         Valentine’s Date Night             Chicken and Andouille Gumbo; Cajun Pick-     Roasted Garlic Pan Sauce from Mario Batali’s
        Thursday, February 12th             led Shrimp; Blackened Pork Tenderloin with   Babbo; Double Chocolate Cherry Cookies
             5:30 to 8:30pm                 Sweet Potato Biscuits and Creole Mustard     with Espresso Ice Cream from Chanterelle;
                                            Sauce; Bonus Recipe: New Orleans Mint        Sample Recipes: Prosciutto and Parmesan
       Friday, February 13th and            Juleps                                       Gougères from Restaurant Daniel; Bellini
        Saturday, February 14th                                                          Cocktails from The Rainbow Room; Arugula
             6:00 to 9:00pm                                                              and Basil Salad
                                                          Date Night
      Hands-On | $119 per person                      Friday, February 6th
                                                    Wednesday, March 18th
                  {menu}                         Hands-On | $109 | 6:00 to 9:00pm                Champagne Cocktail Party
Open-Faced Seafood Ravioli with Vodka To-                                                         Thursday, February 26th
mato Cream Sauce; Tournedos of Veal Sal-                      {menu}                           Hands-On | $99 | 5:30 to 8:30pm
timbocca; Roasted Green Beans with Gar-     Asparagus Bisque; Tuscan-Style Porter-
lic and Reggiano Parmigiano; Strawberry     house for Two (Bistecca alla Fiorentina);                     {menu}
Semifreddo with Chocolate-Dipped Straw-     Salad with Grilled Mushroom, Gorgonzola      Tiny Blue Cheese Biscuits with Seared Beef
berries; Bonus Recipe: Chocolate Martinis   and Fresh Parsley Croutons; Chocolate        Tenderloin and Cranberry Chutney; Grilled
                                            Raspberry Decadence with Fresh Seasonal      Chicken Skewers with Honey Pomegranate
                                            Berries                                      Glaze; Steamed Halibut with Thai Red Curry
                                                                                         Sauce; Roasted Vegetable and Boursin Can-
                                                                                         apés; Sample Recipes: Mini Red Velvet Cup-
                                                     Celebration Brunch                  cakes; Champagne Cocktails
                                                   Saturday, February 21st
                                               Hands-On | $79 | 10:00am to 1:00pm

                                                              {menu}                           Date Night: Special Occasion
                                            Almond-Crusted French Toast with Blue-                Saturday, January 10th
                                            berry Maple Syrup; Baked Eggs Florentine              Saturday, January 17th
                                            in Crispy Ham Cups; Sweet Bell Pepper                  Friday, February 27th
                                            “Hash Browns”; Apple Turkey Sausage;                    Friday, March 27th
                                            Fresh Fruit Tart; Sample Recipe: Café au          Hands-On | $119 | 6:00 to 9:00pm
                                            Lait. Bonus Recipe: Raspberry Bellini
                                                                                         Lobster Bisque with Brandy Cream; Baby
                                                                                         Greens with Candied Pine Nuts and Cham-
                                                                                         pagne Vinaigrette; Pancetta-Wrapped Filet
                                                                                         Mignon Stuffed with Spinach and Boursin
                                                                                         Cheese; Roasted Shallot-Merlot Demi-Gla-
                                                                                         ce; Oven-Roasted Truffled Frites; Sample
Open-Faced Seafood Ravioli                                                               Recipe: White Chocolate Cherry Cheese-
from Valentine’s Date Night                                                              cakes for Two

                                                                                                      Enjoy a         PAGE NO.

                                                                                                     Night of
                                                                                                   Food and

    Date Night: A Dinner To Remember                Date Night: Candlelight Dinner
            Friday, January 9th                            Friday, March 20th

                                                                                               New Classes
           Saturday, March 7th                      Hands-On | $119 | 6:00 to 9:00pm
     Hands-On | $109 | 6:00 to 9:00pm                            {menu}
                                               Lamb Chop “Lollipops” on Baby Spinach
                 {menu}                        Salad with Raspberry and Caramelized
Baby Spinach Salad with Crispy Prosciutto      Shallot Vinaigrette; Lobster and Wild
and Sour Cherry Vinaigrette; Triple Thrill:    Mushroom Risotto; Prosciutto-Wrapped
Jumbo Lump “Breadless” Crabcake with           Asparagus; Petite Cheese Course: Herb-                     Mardi Gras
Avocado Salsa; Fantail Shrimp; Sliced Beef     Crusted Goat Cheese “Truffles,” Gorgon-              Tuesday, February 24th
Tenderloin with Champagne Aïoli; Clas-         zola Dolce on Sliced Fig Cake and Aged            Hands-On | $99 | 6:00 to 9:00pm
sic Crème Brûlée; Sample Recipe: Smoked        Cheddar on Candied Apple Slices; Indi-
Salmon Canapés                                 vidual Tiramisu Trifles; Sample Recipe: Al-                     {menu}
                                               mond Pound Cake                               Seafood Gumbo; Crawfish Pies; Cajun Red
                                                                                             Beans and Rice with Smoked Sausage;
         Delta Dinner and Blues                         Girls’ Night Out: Original           Mini Muffulettas; Sample Recipe: Almond
          Tuesday, March 10th                             Tuesday, March 24th                King Cake; Bonus Recipe: Hurricane Cock-
      Hands-On | $89 | 6:00 to 9:00pm                Hands-On | $99 | 6:00 to 9:00pm         tails
                  {menu}                       Fresh Crab and Brie Bisque with Roasted
Delta Hot Tamales; Parmesan-Crusted Cat-       Garlic Crostini; Shrimp and Scallops en Pa-
fish; Crunchy Green Salad with Comeback        pillote with Fresh Oranges; Baby Spinach
Dressing; Mile-High Coconut Meringue Pie;      with Spicy Pine Nuts and Warm Pancetta
Sample Recipe: Fried Dill Pickles              Vinaigrette; Decadent Chocolate Cherry
                                               Fondue with Pound Cake and Fresh Fruit
     Date Night: Enchanted Evening
          Saturday, March 14th                       Cheese and Wine Tasting
     Hands-On | $119 | 6:00 to 9:00pm                 Saturday, March 28th
                                                 Demonstration | $89 | 4:00 to 6:30pm
Frisée with Lobster, Avocado, Pink Grape-      Explore the fascinating world of cheese
fruit and Brown Sugar Bacon; Tuscan-Grilled    and wine – and how they can be a match
Veal Chops; Truffled Angel Hair Pasta with     made in heaven. Learn all about various
Wild Mushrooms; Sample Recipe: Chocolate       types of cheese categorized by texture,
Mint Tart with Berries and Chocolate-Cov-      milk type and flavor. Then discover the
ered Mint Leaves                               secret to purchasing, storing and serving
                                               both fresh and aged cheeses. Through
                                               both tasting and discussion, we’ll teach
          Casual Cocktail Party                you all the basic principles for success-
          Saturday, March 14th                 ful cheese and wine pairings. You’ll be
    Hands-On | $89 | 10:00am to 1:00pm         amazed how well triple cream cheeses
                                               pair with sparkling wines, and how well,
                  {menu}                       despite what you may have heard, white
Marinated Feta Bruschetta; Mint-Marinated      wines pair with countless cheeses. We’ll
Lamb Kebabs with Yogurt Dip; Jalapeño          sample some classic combinations such as
Citrus-Glazed Shrimp; Phyllo Chess Tartlets;   great big reds with blues as well as some
Sample Recipe: Homemade Potato Chips           contemporary, artisanal cheeses paired        Seafood Gumbo
with Blue Cheese, Green Onions and Black       with up-and-coming varietals. Cheese          from Mardi Gras
Pepper; Bonus Recipes: Apple Martinis;         provided by Artisanal Premium Cheese
Chocolate Martinis                             Center
PAGE NO.         Learn


                 the Best!
                                                                                                   Lattice-Top Apple Pie
                                                                                                       from Pies and Tarts WS

                                                Cookie Workshop                            Chocolate Workshop
                                   Sunday, January 18th | Saturday, March 7th             Saturday, February 14th

 Baking Tips                            Hands-On | $89 | 2:00 to 5:00pm
                                   Peanut Butter Sandwich Cookies; Grandma
                                                                                    Hands-On | $89 | 10:00am to 1:00pm
                                                                                Basic Chocolate Truffles; Spiked Chocolate
                                   Percy’s Old Fashioned Tea Cakes; Savory      Truffles; Ebony and Ivory Truffles; Double
                                   Parmesan-Herb Spritz Cookies; No-Bake        Chocolate Baby Lava Cakes; Chocolate-
                                   Chocolate Caramel Oatmeal Cookies; Sam-      Dipped Strawberries; Sample Recipe:
           Aprons are the per-     ple Recipe: Lemon Almond Icebox Cookies      Chocolate Pâté with a Cabernet Cordial
            fect accessory in
            the kitchen. Sim-
            ple or stylish, they
           are a must have                                                               Pies and Tarts Workshop
                                                Classic Cakes
           and a great host-                Saturday, January 24th
                                                                                          Sunday, February 22nd
                                                                                      Hands-On | $89 | 1:00 to 4:00pm
           ess gift! Our new          Hands-On | $135 | 10:00am to 3:00pm                         {menu}
            vintage aprons are                     {menu}                       Lattice-Top Fresh Apple Pie; Seasonal
            both fun and fig-      Coconut Cupcakes; Red Velvet Cake; Five-     Fresh Fruit Tart with Lemon Curd; Cream
            ure flattering for     Flavor Pound Cake; Chocolate Sheath          Short Pastry; Sweet Short Pastry (Pâte Su-
                                   Cake; Sample Recipe: Apple Upside-Down
            the domestic diva      Cake with Caramel Sauce
                                                                                crée); Sample Recipes: Caramel Walnut Ice
                                                                                Cream; Crunchy Caramel-Coated Walnuts
        in all of us! $19.95

Gift giving has never been
more exciting for hostess gifts,                                                            Parisian Patisserie
                                               Bakeshop Basics
bridal showers, birthdays, or               Saturday, February 7th
                                                                                        Saturday, January 31st and
                                                                                           Saturday, March 14th
simply for indulging yourself!        Hands-On | $135 | 10:00am to 3:00pm           Hands-On | $135 | 10:00am to 3:00pm
Stop in and check out our new                      {menu}                                         {menu}
retail gift items.                 Homemade Sandwich Loaf; Spicy Cheddar        Cream-Filled Pastries with Chocolate Ga-
                                   Corn Muffins; Individual Almond Pound        nache (Éclairs); Cheese Puffs (Gougères;
                                   Cakes; Chocolate Espresso Cookies; Can-      Quick Puff Pastry; Sweet and Savory Pas-
                                   died Orange Peel Scones; Sample Recipe:      tries (Almond Palmiers and Prosciutto
                                   Apple Pecan Sticky Buns; Bonus Recipe:       Palmiers); Mini Rum Cakes (Mini Babas au
                                   Whole-Wheat Pecan Sticky Buns                Rhum)

                                                                                           Cake Decorating
                                                  Cake Workshop                           Sunday, March 22nd
                                                Sunday, February 8th                 Hands-On | $135 | 1:00 to 6:00pm
                                        Hands-On | $135 | 11:00am to 4:00pm
                                                      {menu}                    We’ll stimulate your creativity as you de-
                                   Bee Sting Cake (classic génoise with a       velop basic cake-decorating skills for pip-
                                   crunchy almond topping and pastry cream      ing borders, mounds, rosettes, leaves,
                                   filling); Milk Chocolate Truffle Cake; Ha-   shells and scrolls. Leave with your expertly
                                   zelnut Dacquoise (crunchy meringue disks     decorated basket-weave cake ready for
                                   filled with mocha buttercream); Apple-       serving at home and recipes for making
                                   sauce Cake with Cream Cheese Frosting        more. Price of class includes a cake-deco-
                                                                                rating kit.
Pasta with Olive Oil and Herbs
from A Taste of Italy

                                                                                                 the World
                                                                                                  Flavors           PAGE NO.

                                                                                          from around

                                                                                             the World!

           French Dinner Party                        Classic Tuscan Dinner
 Wednesday, January 14th | 6:00 to 9:00pm            Wednesday, March 4th

                                                                                           New Classes
 Saturday, February 28th | 6:00 to 9:00pm         Hands-On | $99 | 6:00 to 9:00pm
  Thursday, March 26th | 5:30 to 8:30pm                       {menu}
             Hands-On | $99                 Little Toasts topped with Gorgonzola
                 {menu}                     Cheese Spread, Spicy Tomato Basil Sauce,
French Onion Soup; Spinach Soufflé; In-     and Sautéed Swiss Chard and Pancetta
dividual Beef Wellingtons; White Choco-     (Bruschetta Bar); Hearty Tuscan Vegeta-
                                                                                               Southern Italian Dinner Party
late Mousse with Raspberry Coulis; Bo-      ble Bean Soup (Ribollita); Braised Veal
                                                                                                 Thursday, February 19th
nus Recipe: Potato-Stuffed Mushrooms        Shanks with Lemon and Parsley (Osso
                                                                                              Hands-On | $89 | 5:30 to 8:30pm
                                            Buco with Gremolata); Sample Recipe:
                                            Pistachio Cranberry Biscotti served with
                                                                                         The cuisine of Southern Italy is bolder and
                                            Cappuccino or Espresso
                                                                                         more down-to-earth in flavor than its more
              Foods of Italy
                                                                                         refined northern counterpart. Foods are
        Wednesday, January 21st
                                                                                         lovingly prepared, and great pride is tak-
     Hands-On | $89 | 6:00 to 9:00pm
                                                                                         en in serving people with warm, generous
                 {menu}                                  A Taste of Italy
                                                                                         hospitality. Learn to prepare some of the
White Bean Soup with Fried Sage Leaves;              Wednesday, March 11th
                                                                                         classic dishes from this charming region of
Tuscan Roasted Pork Loin; Broccoli Rabe           Hands-On | $89 | 6:00 to 9:00pm
                                                                                         Italy in this deliciously inviting workshop.
Pasta with Spicy Olive Oil Dressing;                         {menu}
Profiteroles with Chocolate Sauce (Tus-     Grilled Portobello Mushrooms; Herbed
can Cream Puffs); Bonus Recipes: Bellini    Cheese Flan; Pan-Seared Veal Chops with
                                                                                         Italian Wedding Soup (wildly popular
Cocktails; Quick White Beans                Fresh Fennel Tomato Sauce; Pasta with
                                                                                         soup made with baby meatballs and orzo);
                                            Olive Oil and Fresh Herbs; Almond Cake
                                                                                         Grandma Rosabella’s Chicken Parmesan;
                                                                                         Pasta Aglio e Olio (with garlic and olive
                                                                                         oil); Crispy Eggplant; Limoncello Almond
             French Bistro
                                                                                         Baci (Kiss) Cake; Sample Recipes: Olives
      Wednesday, January 28th and                      Parisian Dinner Party
                                                                                         Soffritte with Pecorino; Insalata Verde
          Tuesday, March 17th                         Thursday, March 19th
     Hands-On | $89 | 6:00 to 9:00pm             Hands-On | $99 | 5:30 to 8:30pm
                 {menu}                                       {menu}
Salad of Greens, Walnuts, Roasted Beets     Tournedos with Champagne Sauce; Dau-
and Chèvre; Roasted Chicken with Herb       phinois Potatoes; Roasted Asparagus;
Butter, Onions and Garlic; Potato Gal-      Mousse au Chocolat pour Deux; Rasp-
ette; Green Beans with Butter (Haricots     berry Sauce; Tuile Cups; Sample Recipe:
Verts au Beurre); Apple Tart with Vanilla   Brie en Brioche
Ice Cream and Cognac

                                                       Mexican Dinner Party
          Tamales and Sangria                        Wednesday, March 25th
          Friday, February 20th                  Hands-On | $79 | 6:00 to 9:00pm
     Hands-On | $89 | 6:00 to 9:00pm                          {menu}
                  {menu}                    Hot Chile and Cheese Dip; Chunky Guaca-
Hot Tamales; Spicy Lime Pepitas; Ci-        mole; Drunken Shrimp; Baked Chiles Relle-
lantro-Lime Crema; Wild Mushroom Ta-        nos with Cheese and Roasted Corn; Mango
males; Chocolate Tamales with Kahlúa        Ice with Tequila and Lime; Sample Recipes:
Caramelized Bananas; Sample Recipe: A       Baked Tortilla Chips; Cilantro-Lime Crema
                                                                                         Grandma Rosabella’s Chicken Parmesan
Cuban Grandmother’s Favorite Sangria
                                                                                         from Southern Italian Dinner Party
Recipe; Sample Recipe: Three-Cheese
Tequila Fondue
Signature Classes

PAGE NO.              Every day

                      of the week,

                                              The Chef’s Table Culinary Experience
  Lunch & Learn                               Gather around the Chef’s Table in this reduced class-sized format taught in one of our state of
                                              the art teaching kitchens. Sit back, relax, observe or join in for hands-on instruction. Either way,

    EVERY Wednesday and Friday                    Chef’s Table: Holiday Dinner Party                        Chef’s Table: Date Night:
   Demo | $18 | 11:30am to 12:30pm                      Saturday, January 10th                                  Decadent Dinner
   Limited to 20 people | Showcase              Demonstration | $109 | 5:00 to 8:00pm                         Friday, February 13th
               kitchen                                          {menu}                                Demonstration | $119 | 6:00 to 9:00pm
                                             Crabmeat Cocktail “Martinis”; Crown Rack of                              {menu}
If you are looking for something fun         Lamb with Cranberry-Balsamic Glaze stuffed             Lobster Cakes with Champagne But-
for lunch, please join us at The Viking      with Caramelized Shallots and Root Vegeta-             ter Sauce; Herb-Crusted Beef Tenderloin
Cooking School. The chef will choose         bles; Fresh Cranberry Relish; Haricots Verts           Stuffed with Wild Mushrooms; Asparagus
an exciting meal to be prepared that         with Orange Zest; Tiramisù Trifle                      with Roasted Shallot Pancetta Vinaigrette;
day and will teach cooking techniques,                                                              Blue Cheese Soufflé with Baby Greens;
showcase Viking products and provide              Chef’s Table: New York Steakhouse                 Sample Recipe: Key Lime Cranberry
a wonderful meal in just 30 minutes. Af-                Saturday, January 31st                      Cheesecake with Chocolate Crumb Crust
ter lunch, you will have the opportunity         Demonstration | $109 | 5:00 to 8:00pm
to visit with the chef and shop in the                          {menu}
retail store to receive a 10% discount       New York Steak House Clams Casino; Clas-                   Chef’s Table: Italian Seafood Dinner
on all merchandise. This class is an ex-     sic Caesar Salad; Dry-Aged New York Strips;                         Friday, February 20th
cellent outing for lunch with clients,       Blue Cheese Butter with Variations; Creamed               Demonstration | $119 | 6:00 to 9:00pm
birthday celebration, a date with your       Spinach; Sample Recipe: New York-Style                                      {menu}
spouse or a group of friends just want-      Black and White Cheesecake                             Assorted Seafood Salad (Insalata Frutti di
ing to get together.                                                                                Mare); Pasta with Clam Sauce (Linguine
                                                 Chef’s Table: Valentine’s Date Night               con le Vongole); Crab and Spinach-Stuffed
                                                         Friday, February 6th                       Flounder with Prosecco Saffron Butter
                                                Demonstration | $129 | 6:00 to 9:00pm               Sauce; Salad of Arugula and Romaine with
                                                                {menu}                              Gorgonzola; Sample Recipes: Antipasto of
                                             Open-Faced Seafood Ravioli with Vodka To-              Grilled Eggplant, Roasted Red Peppers,

 Manic Monday                                mato Cream Sauce; Tournedos of Veal Sal-
                                             timbocca; Roasted Green Beans with Garlic
                                                                                                    Fresh Mozzarella and Olives with Bruschet-
                                                                                                    ta; Sicilian White Cookies (Pastine Bianche)
                                             and Reggiano Parmigiano; Strawberry Semi-              Served with Cappuccino
                                             freddo with Chocolate-Dipped Strawberries;
                                             Bonus Recipe: Chocolate Martinis
            EVERY Monday                                                                                   Chef’s Table: Steakhouse WS
 Demonstration | $20 | 5:30 to 6:30pm           Chef’s Table: Celebration Dinner Party                         Saturday, March 7th
Limited to 20 people | Showcase Kitchen                 Saturday, February 7th                        Demonstration | $119 | 5:00 to 8:00pm
                                                Demonstration | $109 | 5:00 to 8:00pm                                 {menu}
Join us at the Viking Cooking School                            {menu}                              Shula’s Steak House’s Barbecued Shrimp;
to unwind from a busy Monday with            Mixed Greens with Pears, Cranberries and               Ruth’s Chris Steak House’s Warm Pep-
friends. A variety of chef’s choice of ap-   Walnuts with Warm Blue Cheese Croutons;                pered Tenderloin Steak Salad; Delmonico’s
petizers will be served and paired with      Lightly Smoked Lobster Tail with Lemon-                Dry-Aged Ribeye with Emeril’s Worcester-
the chef’s favorite wine or other festive    Chive Beurre Blanc and Petit Filet Mignon              shire Sauce; Peter Luger’s German Fried
beverage.                                    stuffed with Wild Mushrooms; Lobster                   Potatoes; Sample Recipe: Morton’s of Chi-
                                             Mashed Potatoes; Celebration Chocolate                 cago’s World Famous Hot Chocolate Cake
                                             Mousse Cakes
                                                                                 Guest Chefs

you’ll enjoy pursuing your culinary passions in a                        Sekisui Sushi                       John Currence Proprietor/Executive
first class environment – and of course, fine food.                 Tuesday, January 6th                    Chef City Grocery, Oxford, Mississippi
                                                                  and Tuesday, March 3rd                           Thursday, January 29th
                                                              Hands-On | $79 | 6:00 to 9:00pm               Demonstration | $65 | 6:00 to 8:00 pm
      Chef’s Table: Elegant Dinner Party                                    {menu}                                         {menu}
              Friday, March 13th                      California Rolls; Crunchy Shrimp Rolls; Sushi Rice   Foie Gras “Pop Rocks”, Red Onion
    Demonstration | $109 | 6:00 to 9:00pm                                                                  Marmalade Candy; Roasted Duck
                    {menu}                                                                                 and Caramelized Pearl Onion Tamale,
 Mixed Greens with Tangerines, Toasted                    A Taste of Tuscany with Elaine Trigiani          Cumin-Scented      Buttermilk    Broth;
 Hazelnuts and Fresh Goat Cheese; Tender-                         Monday, January 12th                     Andouille Bread Pudding-Stuffed Rabbit
 loin of Beef Stuffed with Cold Water Lob-                   Hands-On | $99 | 6:00 to 9:00pm               Loin, Fresh Herb/Zucchini Galette,
 ster Tail; Chive Beurre Blanc; Crisp Potato                              {menu}                           Creole Mustard Cream; Caramelized
 Ruffles; Pomegranate Sorbet; Sample Rec-             Olive Oil Tasting Seminar with a Guided Sen-         Leek/Roasted     Mushroom       Venison
                                                      sory Evaluation of 3 Olive Oils; Papardelle          Wellington, Asparagus Custard, Sweet
 ipe: Chocolate Dipped Almond Wafers
                                                      with Sugo Vero (Paparedelle with Tuscan              Worcestershire     Bernaise;    Thyme-
                                                      Ragu’); La Braciola Fritta (Fried Cutlets); La       Poached Pear Napoleon, Bourbon
                                                      Scarola Saporita (Braised Escarole); Gelo Di         Pastry Cream
                                                      Carruba with Biscotti Di Carubba (Carob Cus-
  Chef’s Table: Spring Fling Cocktail Party
                                                      tard and Carob Cookies)
            Saturday, March 21st                                                                           All Things Chocolate with Kerry Parker
    Demonstration | $99 | 6:00 to 9:00pm                                                                           Saturday, February 7th
                   {menu}                                Delta Duck Dinner with Guest Chef Jim               Hands-On | $79 | 10:00am to 1:00pm
 Shrimp Ceviche with Tequila and Lime; Pro-              Taylor from The University of Mississippi                         {menu}
 sciutto and Melon Canapés; Lemongrass                            Saturday, January 17th                   Hazelnut Tartelettes with Chocolate Ga-
 Beef Skewers; Amaretto Cream Cheese-                     Demonstration | $59 | 6:00 to 8:00 pm            nache; Amaretti Chocolate Hearts; Tira-
 Stuffed Chocolate Strawberries; Sample                                  {menu}                            misu Cookie Dessert; Chocolate Honey
 Recipe: Grilled Asparagus with Ginger Ses-           Pear and Gorgonzola Salad with Toasted Pecan         Tart; Pear Cake with Chocolate Sauce;
 ame Dipping Sauce; Bonus Recipe: Lemon               Vinaigrette; Molasses Bourbon Marinated              Chocolate Spiced Cookie; Decadent
 Drop Martinis                                        Duck; Twice Baked Sweet Potatoes; Broccoli           Creme Brulee with Chocolate
                                                      Almandine; Chess Pie with Fig Preserves

         Chef’s Table: Fish Cookery
             Friday, March 27th
    Demonstration | $109 | 6:00 to 9:00pm
 Asian Grilled Tuna Burgers with Wasabi
 Mayo and Crunchy Slaw; Pan-Seared Fish
 with Assorted Toppings: Shallot Chardon-
 nay 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
PAGE NO.               Learn from

                       the Best!

                                                                                                  Fettuccine with Quick Alfredo Sauce
                                                                                                        from Homemade Sauces Workshop

                                                      Homemade Soups Workshop                       One-Day Culinary Basics
                                                    Saturday, January 3rd | 10:00am to               Saturday, February 28th
3-Day Culinary Basics                                            1:00pm
                                                   Wednesday, February 4th | 6:00 to
                                                                                              Hands-On | $135 | 10:00am to 3:00pm
                                                 9:00pm Friday, February 20th | 10:00am   Chicken Stock; Homemade Vegetable Soup;
                                                                to 1:00pm                 Sautéed Breast of Chicken Stuffed with Fresh
             Hands-On | $385                                 Hands-On | $89               Herbs and Mozzarella (and other variations);
                                                                 {menu}                   Asian-Marinated Grilled Fish; Basmati Rice
Invest a few hours of one weekend, and          Homemade Vegetable Soup; Roasted
eat well for a lifetime. In our best-selling                                              Pilaf; Green Beans with Caramelized Shallot
                                                Butternut Squash Soup with Pancetta
signature series, you’ll learn all the basics                                             Vinaigrette; Individual Chocolate Soufflés
                                                and Fried Sage; Cream of Broccoli Soup
of great cooking. First introduced to rave      with Lemon-Pepper Croutons; Shrimp
reviews in 1999, over 1600 happy students                                                       One Day French Culinary Basics
                                                Bisque with Crunchy Leek Garnish; Sam-
“graduate” each year. Sign up today, and                                                              Sunday, March 29th
                                                ple Recipe: Chicken Stock
see how satisfying and delicious culinary                                                     Hands-On | $135 | 11:00am to 4:00pm
education can be!                                             Pasta Workshop                                {menu}
                                                           Tuesday, January 13th          Savory Cheese Soufflé; Béchamel Sauce;
                  Day 1                               Hands-On | $79 | 6:00 to 9:00pm     Seafood Crêpes; Beef Bourguignon; Classic
  Thursday, January 8th | 1:00 to 5:00pm                          {menu}                  French Bread; Plain Short Pastry; Tarte Tatin;
                                                Basic Pasta Dough; Herbed Pasta with      Sample Recipes: Quick and Easy Brioche;
                                                Red Wine and Mushrooms; Pumpkin Rav-      Salmon Rillettes with Brioche Toast Points;
Asian-Marinated Grilled Fish; Crispy Lem-
                                                ioli with Sage Butter; Goat Cheese Tor-   Beef or Veal Stock; Fish Stock; Bonus Reci-
on Chicken; Basmati Rice Pilaf; Stir-Fried
                                                tellini with Tomato Concassé              pe: Bouquet Garni
Vegetables; Fresh Fruit Shortcakes with
Créme Chantilly
                                                            Pizza Workshop                        Homemade Sauces Workshop
                  Day 2                          Tuesday, January 27th | 6:00 to 9:00pm               Tuesday, March 31st
  Friday, January 9th | 10:00am to 3:00pm         Thursday, March 5th | 5:30 to 8:30pm           Hands-On | $89 | 6:00 to 9:00pm
                                                            Hands-On | $79                                   {menu}
                   {menu}                                       {menu}                    Grilled Shrimp Skewers with Two Sauces:
Chicken Stock; Homemade Vegetable               Basic Pizza Dough; Whole Wheat Pizza      Bloody Mary Cocktail Sauce and Chive
Soup; Sautéed Breast of Chicken Stuffed         Dough; White Pizza with Chicken and       Beurre Blanc; Seared Breast of Chicken with
with Fresh Herbs and Mozzarella (and oth-       Broccoli; Four Cheese Pizza with As-
                                                                                          Shallot-Mushroom Pan Sauce; Fettuccine
er variations); Pasta with Herbs and Olive      sorted Gourmet Toppings; Dessert Pizza
                                                                                          with Quick Alfredo Sauce; Broccoli Crowns
Oil; Mustard and Herb-Glazed Pork Ten-          with Almond Cream, White Chocolate
                                                                                          with Classic Hollandaise; The Season’s Best
derloin; Oven-Roasted Vegetables; Sweet         and Fresh Berries; Sample Recipe: Oven-
                                                                                          Bread Pudding with Crème Anglaise; Sam-
Flaky Pie Pastry; Rustic Apple Tart.            Roasted Tomato Pizza Sauce
                                                                                          ple Recipe: Crudités with Basil Aïoli
                  Day 3
Saturday, January 10th | 10:00am to 3:00pm

Salad of Mixed Greens with Homemade
Blue Cheese Dressing; Old Fashioned Pot
Roast; Grilled Strip Steaks with Sautéed
Mushrooms; Perfect Mashed Potatoes;
Green Beans with Caramelized Shallot
Vinaigrette; Individual Chocolate Soufflés;
Blueberry Almond Muffins
                                                                                                 Kids and Teens

                                                                                                Celebrate your            PAGE NO.

                                                                                             family’s journey to
                                                                                             good health in our
                                                                                              Family Foods for

                                                    Chicken Fajitas with Avocados                     Life Series.
                                                         from Family Foods for Life Part 2

                   Family Foods for Life                                                                Teens Italian Cuisine
                                                                                                      Saturday, January 17th
                                                                                              Showcase Kitchen | $69 | 10:00am to 1:00pm
                                                                                              Fresh, well-chosen ingredients and simple,
   2-part Series | $118 {adult and child}           Family Foods for Life Part 1:             straightforward techniques highlight this
    Single Class | $69 {adult and child}            Breakfast, Lunch and Snacks               heavenly, naturally healthful cuisine. Learn to
                 Hands-On                             Thursday, February 5th                  make a marinade, cook pasta, grill seafood,
                                                                                              cook asparagus – and prepare a popular Ital-
                                                           5:30 to 8:30pm
                                                                                              ian sauce.
                                               In week one, we’ll review real food            Bruschetta with Marinated Fresh Mozzarella;
                                               versus “fake” food and discuss how to          Angel Hair Pasta with Homemade Pesto;
                                               stock your pantry with the good stuff.         Grilled Seafood Skewers with Lemon; Aspar-
                                               Students will also learn how to read           agus with Prosciutto; Sample Recipe: Panna
                                               and understand food labels. Then, we’ll        Cotta
                                               head into the kitchen and learn how to
                                               whip up a delicious and healthy meal!                    Kid’s Italian Pasta Party
                                                               {menu}                                    Sunday, January 25th
                                               Mix-and-Match Omelet; Zucchini Wal-                  1:00 to 3:00pm | $59 | Ages 7-12
                                               nut Muffins; Caesar Salad Wraps; Black         With this Italian-inspired menu, kids learn
                                               Bean Soup; Sample Recipes: Sunshine            to make a popular salad dressing, make
                                               Smoothies; Candied Nut Trail Mix; Bo-          and shape yeast dough, sauce pasta, grate
                                               nus Recipes: Seasonal Fruit Kebabs with        cheese, and use an ice cream machine. Ad-
                                               Honey- Lime Yogurt Dipping Sauce; Any          ditionally, kids learn how to read and follow
                                               Berry Ice Tea                                  a recipe, measure ingredients, and follow the
                                                                                              basic rules for kitchen safety and sanitation –
                                                                                              all valuable skills to last a lifetime!
                                                                                              Favorite Caesar Salad; Penne Pasta with
                                                    Family Foods for Life Part 2:
                                                                                              Marinara Sauce; Rosemary Focaccia; Sam-
                                                        Dinner and Desert
                                                                                              ple Recipe: Chocolate Gelato
                                                      Thursday, February 12th
                                                           5:30 to 8:30pm
                                                                                                     Teens One-Day Culinary Basics
                                               In week two, we celebrate the beauty                        Sunday, March 1st
Black Bean Soup                                of a balanced diet complete with di-                     $99 | 11:00am to 3:00pm
from Family Foods for Life Part 1              verse, colorful foods. The importance of       In one fun, four-hour session, we’ll intro-
                                               healthy food choices is stressed along         duce your teen to key kitchen and cooking
                                               with proper serving sizes. Students have       fundamentals – the right start to a lifetime
 Good health is a journey, not a destina-      a blast learning how to slice and dice         of culinary adventures. First, they will learn
 tion. Our Family Foods for Life series is     vegetables, grill chicken, roast crispy        basics such as kitchen safety, sanitation and
 designed to provide families with the in-     fries and sauté fruit.                         knife skills. Then they’ll get hands-on ex-
 struction and support needed to achieve                                                      perience learning to grill, sauté, and make
 healthy behaviors, including diet and an                     {menu}                          soups, stocks and soufflés.
                                               Tomato and Spinach Lasagna Roll-ups;                              {menu}
 active lifestyle. In our special 2-part se-
                                               Chicken Fajitas with Avocados and              Homemade Vegetable Soup; Sautéed
 ries, we bring Dr. David Ludwig’s book,                                                      Breast of Chicken Stuffed with Fresh Herbs
 Ending the Food Fight, to life, giving        Whole-Wheat Tortillas; Maple Sweet
                                               Potato Fries; Sautéed Apple Crisp;             and Mozzarella (and other variations);
 families all the tools they need to help                                                     Asian-Marinated Grilled Fish; Basmati Rice
                                               Sample Recipe: Pomegranate Blueberry
 win the food fight, once and for all. We                                                     Pilaf; Green Beans with Caramelized Shallot
                                               Spritzers; Bonus Recipes: Basic Pasta
 look forward to celebrating your fam-                                                        Vinaigrette; Individual Chocolate Soufflés;
                                               and Pizza Sauce; Pico de Gallo; Fruit          Bonus Recipe: Chicken Stock
 ily’s journey on the healthy path.            Freeze Pops
     and Grilling
PAGE NO.                 Learn


                         the Best!
                                                Teppanyaki Shrimp Flambé
                                                from Japanese Steakhouse

                                                           Steakhouse Workshop                      Great American Steakhouses
                                                   Sunday, January 4th | 6:00 to 9:00pm                Friday, January 30th and
                                                  Thursday, February 5th | 5:30 to 8:30pm               Tuesday, February 10th

      Chef Tips                                               Hands-On | $109
                                                Shula’s Steak House’s Barbecued Shrimp;
                                                                                                Demonstration | $69 | 6:00 to 8:00 pm
                                                                                              Ruth’s Chris Steak House’s Barbecue
                                                Ruth’s Chris Steak House’s Warm Peppered      Shrimp, Creamed Spinach, and Bread Pud-
                                                Tenderloin Steak Salad; Delmonico’s Dry-      ding with Whiskey Sauce; Smith and Wol-
Mmmm…Butter. Do you want                        Aged Ribeye with Emeril’s Worcestershire      lensky’s Steak au Poivre and Onions Rings;
to achieve that wonderful butter flavor         Sauce; Peter Luger’s German Fried Pota-       Bonus Recipe: Morton’s of Chicago’s
while sautéing or frying, but are worried       toes; Sample Recipe: Morton’s of Chicago’s    Grand Marnier Cold Soufflé
about the butter burning? The reason            World Famous Hot Chocolate Cake
                                                                                                   Grilling, Broiling and Smoking
butter burns is due to the presence of
                                                                                                      Wednesday, March 18th
milk fat solids. Those solids burn when
                                                                                                Demonstration | $49 | 6:00 to 8:00pm
you heat butter past its smoke point of                                                                         {menu}
350ºF. To conquer this culinary dilemma                       Classic Steakhouse
                                                    Thursday, January 8th | 5:30 to 8:30pm    Portobello Mushroom Burgers with
all you have to do is clarify your butter!                                                    Roasted Garlic Aïoli; Broiled Rosemary
Clarifying butter allows you to remove              Monday, January 26th | 6:00 to 9:00pm
                                                    Tuesday, February 17th | 6:00 to 9:00pm   Chicken; Grilled Strip Steaks with Green
those pesky milk fat solids thus turning                                                      Peppercorn Butter
                                                    Thursday, March 12th | 5:30 to 8:30pm
your butter into a flavorful golden liquid
                                                      Friday, March 20th | 6:00 to 9:00pm
fit for sautéing and frying.                                   Hands-On | $99                          New York Steakhouse
                                                                    {menu}                              Saturday, March 28th
To clarify butter:                              Mushroom Caps stuffed with Crab Impe-             Hands-On | $109 | 6:00 to 9:00pm
Heat any amount of salted or unsalted           rial; Bacon-Wrapped Filet Mignon with Bé-                      {menu}
butter in a small saucepan over low heat.       arnaise; Oven-Roasted Asparagus; Twice-       New York Steak House Clams Casino;
During the melting process, the milk fat        Baked Tall Potatoes; Iceberg Wedge with       Classic Caesar Salad; Dry-Aged New
solids will turn white while rising to the      Homemade Blue Cheese Dressing; Bananas        York Strips; Blue Cheese Butter with
                                                Foster                                        Variations; Creamed Spinach; Sample
top and sinking to the bottom of the
                                                                                              Recipe: New York-Style Black and White
pan. After the butter has melted, turn
the heat off and let the pan rest for 5-10
minutes to ensure the definite separation
of all of the milk fat solids from the clari-
fied butter. Skim the liquid with a spoon
to remove all of the solids from the top,
and then you can ladle the clarified but-
ter out of the pan into a storage contain-
er. Be careful when ladling the clarified
butter out that you do not pick up any of
the milk fat solids that have sunk to the
bottom of the pan. Clarified butter will
keep best in the refrigerator for up to 4
months in an airtight container (due to
the easy absorption of odors).

Becky Thompson
Chef Becky Thompson
                                                                                      Specialty Nights

                                                                                            Flavors         PAGE NO.

                                                                                      from around

                                                                                       the World!

                     Family Night
                        at the Viking Cooking School
                                                                                      Movie Night
Bring your family together for a night of fun at the Viking Cooking School! Parents
and children will enjoy cooking and spending time together after a busy day at
work and school. At the end of class, everyone will sit down to dine! Aprons and
recipe books are provided. Adult and Child $30 (Additional Adult $20 and Ad-
ditional Child $10)
                                                                                       Showing: Breakfast at Tiffany’s
                                                                                             Tuesday, January 20th
                                                                                            Showcase Kitchen | $35
                                                                                            6:00 to 8:30pm | Unrated
                               Family Night: Pasta Party
                               Tuesday, January 13th                                                  {menu}
                               Hands On | 6:00 to 7:30pm                              Pesto and Sun-Dried Tomato Torta
                                                                                      with Crostini; Curried Chicken Salad
                               {menu}                                                 with assortment of fresh bread and
                               Cheese Ravioli in Herbed Cream Sauce                   crackers; Bite-Size Tiramisu Cheese-
                               Garlic Bread                                           cakes; Champagne
                               Caesar Salad
                               Chocolate Gelato
                                                                                        Showing: Sleepless in Seattle
                                                                                            Tuesday, February 24th
                                                                                            Showcase Kitchen | $35
                                                                                           6:00 to 8:30pm | Rated PG
                               Family Night: Pizza Party
                               Tuesday, February 17th                                                 {menu}
                               Hands On | 6:00 to 7:30pm                              Homemade Pizza with assorted top-
                                                                                      pings; Fresh from the Popper Popcorn;
                               {menu}                                                 Almond King Cake
                               White Pizza with Chicken and Broccoli
                               Four-Cheese Pizza with Assorted Toppings                   Showing: Shag: The Movie
                               Dessert Pizza with Almond Cream, White Chocolate               Tuesday, March 24th
                               and Fresh Berries                                            Showcase Kitchen | $35
                                                                                           6:00 to 8:30pm | Rated PG

                                                                                      Fresh Crab and Brie Bisque; Baby
                                                                                      Spinach with Spicy Pine Nuts and
                               Family Night: Breakfast for Dinner Party               Warm Pancetta Vinaigrette; Cream
                               Tuesday, March 10th                                    Cheese Pound Cake
                               Hands On | 6:00 to 7:30pm

                               Almond-Crusted French Toast with Maple Syrup
                               Perfect Scrambled Eggs
                               Apple Turkey Sausage
                                        2009 Culinary Weekends
14                                One and two night packages available. Call 1.866.451.6750 for more information.

                                                                        Kevin Rathbun found his motivation from his Kansas roots.
As personal chef to Oprah Winfrey, Art Smith has cooked for some        His newest restaurant Kevin Rathbun Steak pays homage
of the world’s most famous celebrities. He is also executive chef       to the big league steakhouses of Kansas City. For Kevin,
and co-owner of one of Chicago’s hottest restaurants, Table fifty-      growing up in Kansas City brings back great memories. At
two.                                                                    the Rathbun home, steak was an every night happening.
                                                                        Kevin’s mother set the table, and as Kevin says, “There
A native of Jasper, Florida, Smith is the former executive chef of      wasn’t a night that went by that wasn’t a production.”
the Florida Governor’s Mansion during the tenure of Bob Graham.         From the china, glass and silver, to the multiple friends
                                                                        that were entertained, and the jam sessions lead by his jazz
A graduate of the prestigious Walt Disney Magic Kingdom College
                                                                        musician father that always continued into the late night
culinary program, Smith was also chosen for, and com-
                                                                        hours. Now, at Kevin Rathbun Steak, Kevin recreates some
pleted, two highly selective internships at The                         of the memories of his youth bringing attention to detail
Greenbrier Resort.                                                      and the best steak that money can buy, including his love
                                                                        of the table and passion for friends and family.
In 1997, Smith became the personal, day-
to-day chef to Oprah Winfrey, a position                                With over 31 years of experience, he has worked with ce-
that lasted ten years. Smith now coordinates                            lebrity chefs and restaurateurs such as Bradley Ogden,
and cooks for the headline-grabbing special                             Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Kar-
events that Ms. Winfrey hosts.                                          ratossos and he has honed not only his technique in the
                                                                        kitchen, but his passion for owning and operating his own
A contributing editor to O, the                                         businesses.
Oprah Magazine, Smith is also
author of three award-winning                                           In May of 2004, Kevin opened his namesake restaurant
cookbooks: Back to the Ta-                                              “Rathbun’s” in Atlanta. It opened to critical acclaim and
                                                                        was voted by Esquire Magazine as one of the “Top New
ble; Kitchen Life: Real Food
                                                                        Restaurants in the Country.” Since the inception of Rath-
for Real Families; and Back
                                                                        bun’s, Kevin has opened a second restaurant, Krog Bar. It
to the Family.                                                          is located next door to Rathbun’s and has received local
                                                                        and national acclaim. He has been featured on the TODAY
                                                                        Show, Food Network’s Iron Chef America (where he and
                                                                        his brother defeated Iron Chef Bobby Flay), and The Early
                            Art Smith                                   Show, as well as Food & Wine, Bon Appetit, Travel & Lei-
                                                                        sure, Gourmet, USA TODAY, Wall Street Journal, Boston
                       February 27 - March 1, 2009
                                                                        Globe, Veranda, Southern Living, Men’s Journal, CNN, Mi-
                                                                        ami Herald, Oprah Magazine, National Geographic Trav-
Smith has made regular television appearances on programs such          eler, Zagat, and many more.
as Iron Chef America, The Today Show and Oprah in addition to
having served as a Williams-Sonoma culinary instructor and the          Kevin resides in Atlanta with
                                                                        his wife Melissa. In his spare
special events chef for Martha Stewart Living magazine.
                                                                        time, he enjoys, philanthro-
                                                                        py, reading cookbooks,
Smith’s cooking and writing talents have earned him highest praise,     dining out, fine cigars,
but perhaps his greatest gift to the community at large has been        traveling and humbly ad-
his philanthropy. In 2003 he founded Common Threads, a non-prof-        mits that in his next life he
it organization that teaches children about diversity and tolerance     would like to come back as
through the world’s great cultures.                                     a restaurant designer.

For his tireless Common Threads leadership, Smith was honored
by Chicago magazine as a “Chicagoan of the Year” in 2007. That
same year, the prestigious James Beard Foundation named him
                                                                                 ne of
                                                                         oted O p 10
“Humanitarian of the Year.”
In the fall of 2008 Chef Art Smith will be opening his second restau-     the To ouses
rant, Art and Soul in Washington DC. Smith lives in Chicago with
                                                                          Steakh e US
his life partner, renowned artist Jesus Salgueiro, and their three
                                                                             in th
dogs, five cats and fifteen fish.
                                                                                                         Kevin Rathbun
                                                                                                            May 1-3, 2009
Known for pushing the envelope of con-            Our culinary weekend series would not be        Little Rock’s Lee Richardson is one of the most
temporary cuisine with imaginative cre-           complete each year without                      exciting new chefs in the South. Gathering ar-
ations such as Country Ham Cotton Candy,          New Orleans, and this year                      tisan farmers and growers to create a “new
Chef Sean Brock was nominated in 2008             we bring you double the                         Arkansas” foodways movement, Lee’s culinary
for James Beard Award “Rising Star Chef.”         culinary pleasure with a                        star is rising and epicureans are flocking to his
As executive chef of McCrady’s in Charles-        fantastic New Orleans                           Little Rock restaurant. Born and raised in New
ton, South Carolina, Brock has garnered           duo – Chef Ken Smith                            Orleans, his birthday celebrations were always
continuous praise and McCrady’s has been          and Writer/Author Julia                         centered around two questions. From his pa-
ranked one of the top 10 restaurants in all       Reed.                                           ternal grandmother, “What would you like me
of North America by Opinion About Din-                                                            to prepare for your birthday dinner?” It was at
ing (OAD).                                        Chef Ken Smith,                                 her table that celebration and a sense of fam-
                                                  grew up in                                      ily became rooted. The second came from his
After graduation from Johnson & Wales,            Natchitoches,                                   maternal grandmother, “Where would you like
Chef Sean Brock began his career at the           LA where cre-                                   to go to dinner for your birthday?” It was this
Peninsula Grill in Charleston, SC. After two      ole culinary                                    second question that exposed Lee to the finest
years, Chef Brock earned the position of          roots    run                                    restaurants in a city that was world renowned
Executive Sous Chef of Lemaitre Restau-           deep. Fasci-                                    for its food and all around focus on having a
rant at the Jefferson                             nated by the                                    good time. And it was just that, having a good
Hotel in Richmond,                                bold flavors                                    time that brought Lee to the realization that
VA. His success in                                and delicious                                   food was his passion.
Richmond led to
                                                                                                  Lee began to aggressively pursue one of New
his promotion to
                                                                                                  Orleans most renowned chefs, Emeril Lagasse,
Executive Chef at
the Hermitage Ho-                                  Ken Smith and Julia Reed                       and eventually got a job at Emeril’s restaurant
tel in Nashville,                                               July 17-19, 2009
TN. Chef Brock                                                                                    After several years of working with some of
spent just un-                                                                                    New Orleans finest chefs, Lee landed a job and
                                                  aromas of traditional Louisiana cooking
der three years                                                                                   training with his most important professional
                                                  from his childhood, Ken was inspired to
fine-tuning                                                                                       influencer, John Besh of Restaurant August.
                                                  attend the Delgado Culinary Academy in
his craft in                                                                                      Hurricane Katrina hit several years later and
                                                  New Orleans. It was studying here that
Nashville                                                                                         changed the lives of everyone living there. It
                                                  brought him to Upperline restaurant where
before ac-                                                                                        was then Besh encouraged Lee to interview for
                                                  he is a nine-year veteran and now serves as     a position as Executive Chef for the luxurious
cepting     a
                                                  Executive Chef. During his time at Upper-       Capital Hotel in Little Rock, Arkansas.
position    as
                                                  line, the restaurant has become nationally
                                                  recognized receiving awards and praise          As Capital Hotel’s Executive Chef and the per-
Chef at McCra-
                                                  from publications like the New York Times,      sonality behind Ashley’s Restaurant, Lee Rich-
dy’s Restaurant
                                                  Wine Spectator, and Gourmet magazine            ardson has directed the design
in Charleston,                                                                                    of the hotel’s five kitchens to
                                                  just to name a few.
South Carolina.                                                                                   create a state-of-the-art
                                                  Ken’s passion for cooking comes from a          private event venue,

             Sean Brock                           desire to break down barriers to culinary
                                                  exploration. According to Ken, “Popular
              June 12-14, 2009                    media promotes the notion that one must
                                                  be very gifted or fortunate to create cook-
                                                  ing with heart. The truth is every person
                                                  has the soul of a chef inside them.” An avid
Shortly after his return to Charleston, Chef
                                                  collector of out-of-print cookbooks, Ken’s
Brock began the development of a 2.5 acre
                                                  culinary interests range much further than
farm on Wadmalaw Island. Rather than rely
                                                  his Southern roots. You are just as likely to
on others to fulfill the voluminous needs
                                                  find Ken shopping for Lemongrass or Thai
of the kitchen and the demands of an in-
                                                  eggplant in the Asian markets across the
creasingly sophisticated food community,
                                                  river from New Orleans, as you are to find
Chef Brock wanted to create a true field-
                                                  him shopping for Creole tomatoes in the
to-table experience. The entire McCrady’s
                                                  French Quarter.
team works the farm together to produce
90% of the vegetables for the restaurant.
                                                  Joining Ken is writer and friend Julia Reed.
The personal relationship to the food grown
                                                  Julia writes the “Food and Drink” column
on the farm serves as inspiration for every-
                                                  in Newsweek, and is a contributor to the
one working at McCrady’s. “When you push
a carrot seed into the ground and stare at
                                                  women’s website She
                                                  also writes for Southern Accents, Vogue,
                                                                                                             Lee Richardson
it for sixty days waiting for it to grow, you                                                                 September 18 - 20, 2009
                                                  Garden and Gun, and the New York Times.
look at that carrot differently when it finally
                                                  She is the author of: “Queen of the Turtle
makes its way into the kitchen and onto
                                                  Derby and Other Southern Phenomena”;            and two restaurants dedicated to hand-crafted
someone’s table,” said Brock.
                                                  “The House on First Street, My New Or-          artisanship, seasonality and the celebration of
                                                  leans Story”; and “Ham Biscuits, Hostess        the abundance of Arkansas’ natural resources.
He is married to his high school sweetheart,
                                                  Gowns, and Other Southern Delicacies: An        Lee lives in Little Rock with his wife Martha and
Tonya, and they are currently raising 10 pigs                                                     their daughter Fiona.
                                                  Entertaining Life (With Recipes).”
on Wadmalaw Island.
  Smart Cooking
PAGE NO.                What the

                        Experts use.

                                                            Superfoods Workshop                              Cooking Light
                                                          Wednesday, February 25th                         Sunday, March 8th

     Class Info.                                       Hands-On | $89 | 6:00 to 9:00pm
                                                   Avocado Temaki Rolls with Wasabi Miso
                                                                                                 Hands-On | $79 | 11:00am to 2:00pm
                                                                                              Herb-Crusted Halibut with Tomato Cou-
                                                   Dipping Sauce; Maple Sweet Potato          lis; Stir-Fry of Snap Peas, Mushrooms
To register for classes you may                    Fries; Seared Black Cod with Kaffir Lime   and Sweet Peppers; Wild Rice Salad;
                                                   Coconut Broth; Asian Greens with Shii-     Lemon Sorbet; Bonus Recipe: Roasted
• Visit us online at vikingcookingschool.          takes; Blueberry Lemon Crisp with Dark     Red and Yellow Pepper Coulis
com                                                Chocolate Squares; Sample Recipes:
• Call us at 662.451.6750 or 866.451.6750          White Bean Caramelized Onion Dip with
• Fax us at 662.455.7809
                                                   Vegetable Chips; Pomegranate Refresh-
                                                   ers                                                Stop the Clock Cuisine
Class Return and Exchange Policy
                                                                                                       Saturday, March 21st
Up to seven days prior to the class date, full                                                  Hands-On | $99 | 10:00am to 1:00pm
refunds will be issued when accompanied                   Vegetarian Cocktail Party
                                                           Thursday, January 22nd                             {menu}
by the original receipt. Up to 48 hours prior                                                 Walnut-Crusted Halibut with Roasted
to the class date, we will issue a class ex-                   5:30 to 8:30pm
                                                             Friday, March 6th                Red Peppers, Sweet Onions and To-
change with the original receipt. Less than                                                   matoes; Spinach, Lentil and Roasted
48 hours prior to the class date, refunds will                 6:00 to 9:00pm
                                                              Hands-On | $79                  Sweet Potato Salad with Pomegranate
not be given. Call 662.451.6750 if you are
                                                                                              Vinaigrette; Cherry-Oat Country Bread
unable to attend a class.
                                                                    {menu}                    with Honey Cashew Butter; Dark Choc-
                                                                                              olate Peanut Butter Torte with Straw-
Class Locations                                    Chipotle Black Bean Cakes with Toast-
                                                   ed Coriander Guacamole; Porcini Mush-      berry Sauce; Sample Recipes: Olive and
All hands-on classes, Manic Monday and                                                        Roasted Tomato Tapenade; Goji Berry
Lunch and Learns are held at the Viking
                                                   room, Goat Cheese and Walnut Tartlets;
                                                   Grilled Flatbread with Smoked Egg-         Ginger Juice; Iced Mint Green Tea; Hot
Cooking School located at 325C Howard                                                         Red Cinnamon Tea
Street across from The Alluvian Hotel in           plant Spread; Chai Chocolate Truffles;
Greenwood, MS. All demonstration classes           Sample Recipe: Maple-Rosemary Can-
are taught in the new showcase kitchen             died Nuts; Sample Recipe: Elderberry
of the Viking Cooking School on Howard             Elixir Restorative “Cocktails”; Bonus
                                                   Recipe: Sake Breeze Cocktails                          Salad Workshop
Street. Culinary Weekend classes are held
                                                                                                        Sunday, March 15th
at the Viking Training Center located at 101
Main Street along the Yazoo River in Green-
                                                                                                Hands-On | $79 | 10:00am to 1:00pm
wood, Mississippi                                       Sustainable Seafood Workshop                           {menu}
                                                               Friday, March 6th              Chilled Soba Noodle Salad with Scal-
                                                        Hands-On | $99 | 6:00 to 9:00pm       lops and Julienned Vegetables; Spin-
Class Information                                                                             ach, Grapefruit and Avocado Salad with
The Viking Cooking School reserves the             Grilled Tilapia Tacos with Salsa Fresca,   Prosciutto Roses; Cannellini Bean Salad
right to cancel or reschedule classes. In the                                                 with Pan-Seared Chicken Breasts; Mar-
                                                   Lime Crema and Pumpkin Seed Garnish;
event a class is cancelled, all students will be                                              garita Shrimp Salad; Sample Recipe:
                                                   Wild King Salmon with Ginger Miso
notified and full refunds will be given. The                                                  Mediterranean Bread Salad
Viking Cooking School reserves the right to
                                                   Glaze; Yellowfin Tuna Carpaccio with
substitute ingredients and menu items. All         Toasted Sesame Crisps; Italian Shellfish
classes include menu recipes, a tasting from       Stew (Brodetto di Mare) with Garlic Cia-
the recipes, and a 10% discount after class        batta Bread; Sample Recipes: Smoked
at our gourmet retail store. We require that       Catfish Pate; Lemon Sorbet with Dark
all students wear closed-toe shoes in all          Chocolate Mint Squares
hands-on classes.
                                                                                                                                       PAGE NO.

     Sunday               Monday                  Tuesday             Wednesday              Thursday               Friday
                                                                                                                                   17       Saturday

                                                                                        1                     2                        3
                                                                                                              Lunch and Learn          Homemade Soups
                                                                                                              11:30 am - 12:30 pm      Workshop
                                                                                                                                       10:00 am - 1:00 pm
                                                                                                              New Year’s Celebration
                                                                                                              6:00 - 9:00 pm           Dinner Party for
                                                                                                                                       Hunters and Friends
                                                                                                              Elegant Dinner Party
                                                                                                                                       6:00 - 9:00 pm
                                                                                                              6:00 - 9:00 pm
4                    5                       6                    7                     8                     9                        10
Steakhouse           Manic Monday            Sekisui Sushi        Lunch and Learn       Three-Day Culinary    Three-Day Culinary       Three-Day Culinary
Workshop             5:30 - 6:30 pm          6:00 - 9:00 pm       11:30 am - 12:30 pm   Basics, Day 1         Basics, Day 2            Basics, Day 3
6:00 - 9:00 pm                                                                          1:00 - 5:00 pm        10:00 am - 3:00 pm       10:00 am - 3:00 pm
                                                                  Casual Cocktail
                                                                  Party                 Classic Steakhouse    Lunch and Learn          The Chef’s Table:
                                                                  6:00 - 9:00 pm        5:30 - 8:30 pm        11:30 am - 12:30 pm      Holiday Dinner Party
                                                                                                                                       5:00 pm - 8:00 pm
                                                                                                              Date Night: A Din-
                                                                                                                                       Date Night: Special
                                                                                                              ner to Remember
                                                                                                              6:00 - 9:00 pm
                                                                                                                                       6:00 - 9:00 pm
11                   12                      13                   14                    15                    16                       17
                     Manic Monday            Pasta Workshop       Lunch and Learn       Chef’s Table: Stop    Lunch and Learn          Teens Italian Cuisine
                     5:30 - 6:30 pm          6:00 - 9:00 pm       11:30 am - 12:30 pm   the Clock Cuisine     11:30 am - 12:30 pm      10:00 am - 1:00 pm
                                                                                        5:30 - 8:30 pm
                     Elaine Trigiani Class   Family Night         French Dinner Party                         Celebration Dinner       Southern Cookin’
                     6:00 - 9:00 pm          6:00 - 7:30 pm       6:00 - 9:00 pm                              Party                    10:00 am - 1:00 pm
                                                                                                              6:00 - 9:00 pm
                                                                                                                                       Date Night: Special
                                                                                                                                       6:00 - 9:00 pm

                                                                                                                                       Delta Duck Dinner
                                                                                                                                       6:00 - 8:00 pm
18                   19                      20                   21                    22                    23                       24
Cookie Workshop      Manic Monday            Entertaining         Lunch and Learn       Vegetarian Cocktail   Lunch and Learn          Classic Cakes
2:00 - 5:00 pm       5:30 - 6:30 pm          Cocktail Party       11:30 am - 12:30 pm   Party                 11:30 am - 12:30 pm      10:00 am - 3:00 pm
                                             6:00 - 9:00 pm                             5:30 - 8:30 pm
                                                                  Foods of Italy                                                       Champagne Brunch
                                             Dinner and A Movie   6:00 - 9:00 pm                                                       10:00 am - 1:00 pm
                                             6:00 - 8:30 pm

25                   26                      27                   28                    29                    30                       31
Kids Italian Pasta   Manic Monday            Pizza Workshop       Lunch and Learn       John Currence         Lunch and Learn     Parisian Patisserie
Party                5:30 - 6:30 pm          6:00 - 9:00 pm       11:30 am - 12:30 pm   6:00 - 8:00 pm        11:30 am - 12:30 pm 10:00 am - 3:00 pm
1:00 - 3:00 pm
                     Classic Steakhouse                           French Bistro                               Great American           The Chef’sTable:
                     6:00 - 9:00 pm                               6:00 - 9:00 pm                              Steakhouses              New York Steakhouse
                                                                                                              6:00 - 8:00 pm           5:00 - 8:00 pm

                                                                                                                                       Super Bowl Bash
                                                                                                                                       6:00 - 9:00 pm

18   Sunday              Monday           Tuesday               Wednesday              Thursday               Friday                 Saturday

1                   2                3                      4                     5                     6                       7
Girls’ Night        Manic Monday     Cajun and Creole       Lunch and Learn       Steakhouse            Lunch and Learn         All Things Chocolate
Out: Vegas          5:30 - 6:30 pm   Cooking                11:30 am - 12:30 pm   Workshop              11:30 am - 12:30 pm     with Kerry Parker
5:30 pm - 8:30 pm                    6:00 pm - 9:00 pm                            5:30 pm - 8:30 pm                             10:00 am - 1:00 pm
                                                            Food and Wine                               Chef’s Table:
                                                            Tasting               Family Foods          Valentine’s Date        Bakeshop Basics
                                                            6:00 pm - 7:30 pm     for Life Part 1:      Night                   10:00 am - 3:00 pm
                                                                                  Breakfast, Lunch      6:00 pm - 9:00 pm
                                                                                                                                Chef’s Table:
                                                                                  and Snacks
                                                                                                                                Celebration Dinner
                                                                                  5:30 pm - 8:30 pm     Date Night              Party
                                                                                                        6:00 pm - 9:00 pm       6:00 pm - 9:00 pm

8                   9                10                     11                    12                    13                      14
Cake Workshop       Manic Monday     Great American         Lunch and Learn       Family Foods for      Lunch and Learn         Chocolate WS
1:00 pm - 6:00 pm   5:30 - 6:30 pm   Steakhouses            11:30 am - 12:30 pm   Life Part 2: Dinner   11:30 am - 12:30 pm     10:00 am - 1:00 pm
                                     6:00 pm - 8:00 pm                            and Desserts
                                                            Elegant Dinner        5:30 pm - 8:30 pm     Valentine’s Date        Valentine’s Date
                                                            Party                                       Night                   Night
                                                            6:00 pm - 9:00 pm     Valentine’s Date      6:00 pm - 9:00 pm       6:00 pm - 9:00 pm
                                                                                  5:30 pm - 8:30 pm     Chef’s Table: Date
                                                                                                        Night: Decadent
                                                                                                        6:00 pm - 9:00 pm

15                  16               17                     18                    19                    20                      21
                    Manic Monday     Classic Steakhouse     Lunch and Learn       Southern Italian      Homemade Soups          Celebration Brunch
                    5:30 - 6:30 pm   6:00 pm - 9:00 pm      11:30 am - 12:30 pm   Dinner Party          Workshop                10:00 am - 1:00 pm
                                                                                  5:30 pm - 8:30 pm     10:00 am - 1:00 pm
                                     Family Night: Pizza                                                                        Date Night: The
                                     Party                                                              Lunch and Learn         City
                                     6:00 pm - 7:30 pm                                                  11:30 am - 12:30 pm     6:00 pm - 9:00 pm

                                                                                                        Chef’s Table: Italian
                                                                                                        Seafood Dinner
                                                                                                        6:00 pm - 9:00 pm

                                                                                                        Tamales and Sangria
                                                                                                        6:00 pm - 9:00 pm

22                  23               24                     25                    26                    27                      28
Pies and Tarts      Manic Monday     Mardi Gras             Lunch and Learn       Champagne             Lunch and Learn         One-Day Culinary
Workshop            5:30 - 6:30 pm   6:00 pm - 9:00 pm      11:30 am - 12:30 pm   Cocktail Party        11:30 am - 12:30 pm     Basics
1:00 pm - 4:00 pm                                                                 5:30 pm - 8:30 pm                             10:00 am - 3:00 pm
                                     Dinner and a Movie:    Superfoods Work-                            Date Night: Special
                                     Sleepless in Seattle   shop                                        Occasion                French Dinner Party
                                     6:00 pm - 8:30 pm      6:00 pm - 9:00 pm                           6:00 pm - 9:00 pm       6:00 pm - 9:00 pm
                                                                                                                                     PAGE NO.

     Sunday               Monday           Tuesday                Wednesday                 Thursday               Friday
                                                                                                                                   19     Saturday

1                    2                3                       4                        5                     6                       7
Teens One-Day        Manic Monday     Sekisui Sushi           Lunch and Learn          Pizza Workshop        Lunch and Learn         Cajun and Creole
Culinary Basics      5:30 - 6:30 pm   6:00 pm - 9:00 pm       11:30 am - 12:30 pm      5:30 pm - 8:30 pm     11:30 am - 12:30 pm     Cooking
1:00 pm - 5:00 pm                                                                                                                    10:00 am - 1:00 pm
                                                              Classic Tuscan                                 Vegetarian Cocktail     Cookie Workshop
                                                              Dinner Party                                   Party                   2:00 pm - 5:00 pm
                                                              6:00 pm - 9:00 pm                              6:00 pm - 9:00 pm
                                                                                                                                     The Chef’s Table:
                                                                                                             Sustainable Seafood     Steakhouse WS
                                                                                                             Workshop                5:00 pm - 8:00 pm
                                                                                                             6:00 pm - 9:00 pm       Date Night: A Din-
                                                                                                                                     ner to Remember
                                                                                                                                     6:00 pm - 9:00 pm
8                    9                10                      11                       12                    13                      14
Cooking Light        Manic Monday     Delta Dinner and        Lunch and Learn          Classic Steakhouse    Lunch and Learn         Casual Cocktail
11:00 am - 2:00 pm   5:30 - 6:30 pm   Blues                   11:30 am - 12:30 pm      5:30 pm - 8:30 pm     11:30 am - 12:30 pm     Party
                                      6:00 pm - 9:00 pm                                                                              10:00 am - 1:00 pm
                                                                                                             Chef’s Table: Elegant
                                                              A Taste of Italy                               Dinner Party            Parisian Patisserie
                                      Family Night: Break-    6:00 pm - 9:00 pm                              6:00 pm - 9:00 pm       10:00 am - 3:00 pm
                                      fast for Dinner Party
                                      6:00 pm - 7:30 pm                                                                              Date Night:
                                                                                                                                     Enchanted Evening
                                                                                                                                     6:00 pm - 9:00 pm

15                   16               17                      18                       19                    20                      21
Salad Workshop       Manic Monday     French Bistro           Lunch and Learn          Parisian Dinner       Lunch and Learn         Stop the Clock
11:00 am - 2:00 pm   5:30 - 6:30 pm   6:00 pm - 9:00 pm       11:30 am - 12:30 pm      Party                 11:30 am - 12:30 pm     Cuisine
                                                                                       5:30 pm - 8:30 pm                             10:00 am - 1:00 pm
                                                              Date Night                                     Classic Steakhouse      Champagne Brunch
                                                              6:00 pm - 9:00 pm                              6:00 pm - 9:00 pm       10:00 am - 1:00 pm

                                                              Grilling, Broiling and                         Date Night:             Chef’s Table: Spring
                                                              Smoking                                        Candlelight Dinner      Fling Cocktail Party
                                                              6:00 pm - 8:00 pm                              6:00 pm - 9:00 pm       6:00 pm - 9:00 pm

22                   23               24                      25                       26                    27                      28
Cake Decorating      Manic Monday     Girls’ Night Out:       Lunch and Learn          French Dinner Party   Lunch and Learn         New York
1:00 pm - 6:00 pm    5:30 - 6:30 pm   The Original            11:30 am - 12:30 pm      5:30 pm - 8:30 pm     11:30 am - 12:30 pm     Steakhouse
                                      6:00 pm - 9:00 pm                                                                              6:00 pm - 9:00 pm
                                                              Mexican Dinner                                 The Chef’s Table:
                                      Dinner and a Movie:     Party                                          Fish Cookery            Cheese and Wine
                                      Shag: The Movie         6:00 pm - 9:00 pm                              6:00 pm - 9:00 pm       Tasting
                                      6:00 pm - 8:30 pm                                                      Date Night: Special     6:30 pm - 9:00 pm
                                                                                                             6:00 pm - 9:00 pm
29                   30               31
One-Day French       Manic Monday     Homemade Sauces
Culinary Basics      5:30 - 6:30 pm   Workshop
11:00 pm - 4:00 pm                    6:00 pm - 9:00 pm
                                                                                           Our Partners

        tea, tax & tip
       (weekly lunch specials)
            $9.50 Total
                                                open for lunch
               monday                          (11:00 p.m. - 2:00 p.m. daily)
           red beans and rice

              tuesday                                 Join us seven days a week
         paneed chicken breast

            wednesday                                   for lunch and dinner.
           meemaw’s meatloaf

             chicken pot pie

          double cut pork chop

       smoked gouda & ham quiche

         chicken breast picatta

                    open for lunch | monday-sunday | 11:00am-2:00pm
     314 howard street | greenwood, mississippi 38930 usa | 662-455-4227 |

                                                                                                 U.S. POSTAGE

325C Howard Street Greenwood, Mississippi 38930 USA                                                PAID
       662.451.6750                                                        DIRECT