Posts from ‘Wallingford Classes - NOTE - Classes Appear in Reverse Date Order’
Join Chef/Owner AMy Wongwiwat as she leads a hands-on class in The Cuisine of her native Thailand. Chef Amy studied under renowned chef Paul Bosue, the founder of Nouvell Cuisine. Reviewed by the New York Times several times, it describes her food as “delicate and well executed”.
Visit the restaurant’s website at: www.theterracethai.com
The evening’s menu will include:
Thai Spring Rolls Curry Mussels Green Curry with Chicken Pad Thai with ShrimpCLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Join Chef Jason Ruocco of Hamden’s TASTE Restaurant and Lounge as he tantalizes your palate with an exquisite five course spring menu. This exciting menu will be accentuated with a non-traditional beer pairing with each course.
Visit the restaurant’s website at: www.tastenorthhaven.com
The evening’s menu will include:
A Chop Chop Salad of Crispy Shrimp over Napa cabbage, carrots, watercress, tomoatoes, pickled ginger with a sesame vinaigrette. Lump Crab Cakes with jicama slaw Tibetan beef momos with tomato cilantro ponzu sauce Flash seared beef over roasted fresh cream corn and chimichurri butter Fresh berries and sabayon.
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Chef Chris Flahaven of the River Tavern located in Chester, CT will demonstrate his wares as he utilizes local CT farms to express his commitment to cooking for the day with only the freshest ingredients.
Visit the restaurant’s website at: www.rivertavern.com
The evening’s menu will include:
Fresh Pea Ravioli with Spring Onions Roast Leg of Lamb with Asparagus Goat Cheese Salad Maple Crème Caramel
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Cookbook Author Jackie Miconi of “Celebrate Italian Cuisine” will delight you in presenting recipes directly from the pages of her latest cookbook. The demonstration will present classic techniques with new world exuberance.
Visit the author’s website at: www.allthatsitalian.com
The evening’s menu will include:
Antipasto Squares Italian Spring Salad Italian Chicken with leeks over pasta Traditional Canoli
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Join Chef / Owner Adrienne Sussman of New Milford’s Adrienne’s as she leads you a exciting hand’s on class consisting of show stopping hors d’oeuvres surely to make your next dinner part a raving success. Chef Sussman will guide you through the simple steps in preparing and serving an elegant finger food bonanza.
Visit the restaurant’s website at: www.adriennerestaurant.com
The evening’s menu will include:
Crab Cakes with Remoulade Sauce Roasted New Potatoes with Sour Cream and American Caviar Chicken Wontons with a Soy Ginger Orange Sauce Curried Vegetables in Puff Pastry Mini Mushroom Burgers Chocolate Dipped Strawberries Coconut Macaroons
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Chef / Owner Mark Shadle of “It’s Only Natural” will make a healthy vegan, gluten free meal and teach you how to sprout seeds and beans. This award winning chef will share with us the latest craze of the raw food movements.
Visit the restaurant’s website at: www.ion.com
The evening’s menu will include:
Creamy Leek and Millet Chowder Sprouted Sunflower Salad with Starlight Grains Marinated Tofu Cutlets with Mango Chutney, rosemary roasted potatoes and wilted watercress with tempeh bacon Raw Cacao Truffles
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Join Chef and Owner Denise Apel of Zinc as she guides you through the various techniques in the preparation of homemade pastas. By adding a variety of textures and sauces you will find how a simple pasta dish can be made into an exquisite meal.
Visit the restaurant’s website at: www.zincfood.com
The evening’s menu will include:
Ricotta gnocci with asparagus sauce and spring ramps Handmade semolina pici with tomato ragu
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Executive Chef Daniel Chong Jimenez of the Spa at the Norwich Inn will entice you with a sophisticated and impressive menu. This exciting and flavor filled menu will excite your taste buds as Chef Daniel guides you through this one of a kind hands on experience.
Visit the chef’s website at: www.chefdanielonline.com
The evening’s menu will include:
Seared scallops with chipotle and fermented black bean cream Salad of Queso fresco, lychee and mung bean sprouts with sweet rice vinegar and toasted sesame seeds Salmon with fermented bean curd served with pipian, a traditional sauce made from pumpkin seeds Seasoned pork chops with Five Spice dressed with a molé. Star anise infused molten chocolate cake with vanilla ice cream
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
$100 per person with purchase of two part series
THE RESULTS ARE IN FROM THE PAST WEEKS WEIGHT-LOSS CHALLENGE. LET US DISCUSS HOW WELL YOU DID AND ANSWER ANY QUESTIONS YOU MAY HAVE WITH REGARD TO KEEPING THE WT-LOSS MOMENTUM ROLLING INTO THE MONTHS AHEAD. ALSO, LEARN EASY TECHNIQUES TO KEEP THE WEIGHT OFF.
Cooking on a budget never tasted so good. Healthy dinners all in a pocket. (pita). Ms.Oliver will be demonstrating how healthy, quick and easy meals can be made and placed in an edible bowl, a meal that is low calorie, filling and with very little clean-up. If you thought pitas were boring, Oliver gives them a new twist, taste and purpose.
Visit the Body Transformations website at www.bodytransformers.com
The evening’s menu will include
Types of “full dinners” in a pita pocket:
1: Meat (protein) & Vegetables 2: Vegetarian Roll. Very healthy and filling….Delicious
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Chef owner Chris Prosperi of Metro Bis Café in Simsbury will demonstrate the technique of slow cooking. Whether you prefer the oven, or Chris’s choice of vessel…the Crock Pot …these comforting creations are sure to please. Take your time and savor every bite!
Visit the restaurant’s website at: http://www.metrobis.com/
The evening’s menu will include:
Braised Beef Sandwiches Tuscan chicken and fennel Soy Braised Pork Belly Carrots and 16 (that right 16) bean salad.
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Join award winning spa chef Daniel Chong-Jimenez for a hands on class to cook delicious food that lives the principal of healthy eating. Chef Daniel will guide your as your prepare delicious food that just happens to be healthy!
Visit the chef’s website at: www.chefdanielonline.com
The evening’s menu* will include:
Roasted Vegetable Lasagna, Smoked Tomato and Prawn Cioppino Lentil and Rice stuffed Chard Marsala –Braised Hanger steak.*Although not anticipated, the menu may change without notice due to ingredient unavailability. Wine samples served with dinner.
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Join Executive Chef Chris Eddy of the Winvian Resort in Morris CT as he demonstrates classic techniques. Chef Eddy will cover everything from sauces, purees, stocks, to brining, glazing and roasting of chicken and vegetables.
Visit the Winvian’s website at: www.winvian.com
The evening’s menu will include:
Not your typical roasted Chicken Medley of mixed winter vegetables Canapé (Chicken Mousse) Squash risotto Coffee Panna Cotta
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
$100 per person with purchase of two part series
PART ONE: SAME WEIGHT-LOSS RESOLUTION YEAR AFTER YEAR?
LOSE UP TO 10 POUNDS IN ONE MONTH!
PAM OLIVER, Nationally recognized Weight-loss/Science Nutritionist, President of Body Transformers® Inc., Author of “Weight-loss with Humor”, will be lecturing on proven weight-loss techniques that will help you lose those unwanted pounds. Along with the weight-loss tips, she will be preparing healthy meals that are budget friendly. Ms. Oliver will be introducing and cooking with her new product, Transformer Tea™. Unlike any other teas, this tea is designed to target body issues: Belly fat, High Cholesterol, Bloating, Skin Problems and more…..Teas available at lecture.
Visit the Body Transformations website at www.bodytransformers.com
The evening’s menu will include
High Protein Multi-Bean Salads served over vegetable tea infused CousCous/Rice. Body Transformers®, “Kick Up Your Metabolism”, pot of everything. Served like a soup, tastes like a FULL MEAL.
CLASSES held at
Delia Inc., at the Culinary Forum,
4 Laser Lane, Wallingford, CT
For reservations call 203-303-2000 x328 or e-mail culinary@deliainc.com
For a list of additional Hands on Cooking Classes, Demonstrations, and Lectures go to: www.vikingcenter.com/culinaryforum
Sweet Valentine!
Monday, February 8, 2010
6:30—8:30 pm
$60 per person
Pastry Chef, Mike Devlin a Baking Instructor at Gateway Community College, will join us just in time for Valentine’s Day to share his techniques and his favorite recipes for these delicious Valentine Desserts.
Hazelnut Chocolate Mousse
Chocolate Truffles with Dipped Strawberries
Pan Friend Angel Food Cake with Lavender Ice Cream
Red Velvet Cake
Event Location:
The Viking Center by Delia
4 Laser Lane, Wallingford CT
Please RSVP to Cristina Chang Bryant at 203-303-2000 ext, 328 or culinary@deliainc.com
The Wallingford Viking Center 2010 Culinary Series has been scheduled. We are exited to annouce the following dates and Chefs who will dazzle you with their culinary expertise. Check back soon for individual class information, menus and details.
February 8; Pastry Chef Mike Devlin of Gateway Community College, Sweet Valentine
February 22; Pam Oliver – Lose Weight, Eat Well Challenge (Part 1)
March 1; Chef Chris Eddy of the Winvian Resort, Check back for details
March 8; Chef Daniel Chong Jimenez of the Spa at the Norwich Inn – Hands On Class -Healthy Spa Cuisine
March 15; Chef Chris Prosperi of Metro Bis – Slow Cooking
March 16; Pam Oliver – Lose Weight, Eat Well Challenge (Part 2)*
March 29; Chef Daniel Chong Jimenez of the Spa at the Norwich Inn - Hands On Class – China-Mex
April 5; Chef Denise Appel of ZINC – Hands On Class – Pasta and Sauces
April 19; Chef Mark Shadle of Its’ Only Natural – Innovative Vegan (Glutten Free)
April 26; Chef Adrienne Sussman of Adrienne’s – Hands On Class – Appetizers
May 3; Cookbook Author Jackie Miconi – Four Course Italian Meal
May 17; Chef Chris Flahaven of River Tavern – Check back for details
May 24; Chef Jason Ruocco of Taste – Check back for details
June 14; Chef Amy Wongwimat of Thai Terrace – Hands On Class – Thai
All Demonstration classes are $60 per person
All Hands On Classes are $85 per person
* The Pam Oliver Part 1 & 2 classes are $100 per person
Gingerbread House Decorating
$60 a pair
Bring your child, your significant other, or a friend and your creativity. The two of you will get one gingerbread house kit and everything you need to decorate your gingerbread house. This will definetely get you in the Holiday spirit! A light snack will be served prior to class.
Saturday, Dec. 12th 10:30am- 1:00pm
Holiday Cookie Swap
$85
Welcome to our fourth annual cookie swap! A class of 12 will be divided into four groups and each group will make two kinds of cookies. We will make Shortbread cookies, Tender Italian Sugar Cookies, Coconut Chocolate Chip Macaroons, Macadamia and Cranberry Cookies, Biscotti and more… Students take dozens of cookies home along with the recipes. This class is guided by the Delia Culinary team. A light meal will be served prior to class.
Saturday, Dec. 5th 10:30am- 1:00pm
Monday, Dec. 14th 6:30pm- 9:00pm – SOLD OUT
Wed, Dec. 16th 10:30am- 1:00pm
All About Duck
$60
Tuesday, December 8th, 6:30pm- 8:30pm
Chef Chris Eddy from Winvian in Morris, CT, is here to do a class in an analysis of…. Duck, it’s fabrication from A to Z and it’s many uses. He will prepare and discuss the following:
~ Fabrication of entire Duck
~ Rendering of Duck Fat (one of the healthiest fats to use)
~ Confit of Duck Leg
~ Sauteeing Foie Gras
~ Sauteeing Duck Breast
~ Duck Stock
~ Duck Au Jus
~ Braised lentils will be served with the various duck preparations.
Visit their website at www.winvian.com
