Rosie’s Food Bytes: Viking Chef

Recently our food editor Rosalie Saferstein participated in a cooking class, “Date Night: In The City,” at Viking Culinary Center (www.VikingCookingSchool.com) in Fairfield, operated by the makers of the high-end kitchen equipment. Here are her thoughts.

Upon arrival cheese, roasted peppers, tomatoes, olives, crackers and soft drinks were offered. As we wandered around the display kitchens we were immediately put into a romantic mood as we eyed and caressed the stainless steel premium appliances, serious hardcore cookware, dishwashers, cutlery, and countertop equipment. We wanted to move in and set up house.

A big screen came to life over the stove and the chef began the class. Some of the following dishes we cooked, some were demonstrated, others were pre-made. ALL were eaten: prosciutto and parmesan gourgeres with Bellini cocktails; arugula and basil salad; jumbo lump crab cakes with chipotle tartar sauce; grilled veal chops with wild mushroom and roasted garlic pan sauce; espresso ice cream with double chocolate cherry cookies; and coffee. An Argentine chardonnay was poured — many times.

Some of the food was prepped before arrival and the instructor and assistant helped us through each step. We appreciated that we were taught how to finely cut herbs by rocking a knife and were introduced to a food prepared in a new way: radishes roasted with olive oil and herbs. There were no dishes to wash as elves in the prep kitchen took care of it.

We left with recipes that we are eager to prepare and dirty Viking aprons that had to be soaked overnight — a great indicator of a good time.

Watch for Rosie’s Table Hopping column at www.njmonthly.com and e-mail suggestions to her at foodbytes@hotmail.com

Tags: Food | Viking Culinary Center | cooking

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